Category Archives: Cake

Heavenly Chocolate Mousse Bars

Betty Crocker says: “Whipping cream will form stiff peaks faster if you chill the bowl and beaters before using.”

1 lb 15 oz pouch sugar cookie mix

butter and egg called for on cookie mix pouch

12 oz bag semisweet chocolate chips (2 cups)

8 oz cream cheese, softened

1 1/2 cups whipping cream

1. Heat oven to 350. Make cookie dough as directed on package. Spread in bottom of ungreased 13 x 9″ pan.

2. Bake 12-15 minutes or until light golden brown. Cool completely.

3. In a small microwavable bowl, microwave 1 cup of the chocolate chips uncovered on High 1 minute or until melted. In medium bowl, beat cream cheese with electric mixer until smooth. Beat in melted chocolate. In another bowl, beat 1 cup whipping cream with electric mixer on high speed until stiff peaks form. Fold into chocolate-cream cheese mixture until well blended. Spread over cooled cookie base. Cover; refrigerate 1 hour or until set.

4. In same small bowl, microwave remaining 1 cup chocolate chips uncovered on High 1 minute or until melted. Stir in remaining 1/2 cup whipping cream until blended. Spoon warm chocolate mixture over mousse; spread evenly. Refrigerate 30 minutes or until set. Cut into 9 rows by 4 rows. Store in refrigerator.


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Filed under Cake, Chocolate, Christmas, Cookies, Cooking with Kids, Dessert

Butterscotch Oatmeal Bars

This is a Paula Deen recipe.

2 cups all-purpose flour

1 1/2 cups packed brown sugar

1 cup quick-cooking oats

1 tsp baking powder

1/2 tsp salt

1 cup butter, melted

1 cup semisweet chocolate chips (6 oz)

1 cup chopped pecans

14 oz can sweetened condensed milk

1. Heat oven to 350. Generously spray 13 x 9 ” pan with Pam.

2. In a large bowl, mix flour, brown sugar, oats, baking powder and salt. Stir in butter. Press 3 cups of mixture evenly in bottom of pan. Bake 10 minutes.

3. Sprinkle chocolate chips, butterscotch chips and pecans evenly over partially baked crust. Pour condensed milk evenly over top. Sprinkle with remaining oat mixture.

4. Bake 30 minutes longer. Cool completely in pan on cooling rack, about 2 hours. Cut into 6 rows by 4 rows.

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Filed under Cake, Candy, Chocolate, Christmas, Comfort Food, Cookies, Dessert, Thanksgiving

Peppermint Chocolate Bars

I couldn't find an image of this recipe, so please enjoy this picture of Peppermint Patty instead.

1 pouch (1 lb, 1.5 oz) double chocolate chunk cookie mix

1/4 cup butter, softened

1 egg

2 T water

1/2 cup crushed peppermint candies (about 20)

1 cup whipped fluffy white frosting (from a 12 oz container)

1. Heat oven to 350. In a large bowl, stir cookie mix, butter, egg and water. Spread half of the batter in ungreased 8″ square pan. Sprinkle evenly with 1/4 cup of the crushed candies. Drop dollops of remaining batter over candies.

2. Bake 20 to 25 minutes or just until set. Cool completely in pan on cooling rack.

3. In small bowl, stir frosting and remaining 1/4 cup crushed candies. Frost bars. If desired, sprinkle with additional crushed peppermint candies. Cut into 4 rows by 4 rows.

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Filed under Cake, Candy, Chocolate, Christmas, Cookies, Mike's favorite

Creme Brulee Cheesecake Bars

Betty Crocker’s tip: To crush the toffee bits, place in a small resealable ziplock bag; pound with a rolling-pin or the flat side of a meat mallet.

1 pouch (1 lb 1.5 oz) sugar cookie mix
1 box (4-serving size) French vanilla instant pudding and pie filling mix
2 T packed brown sugar
1/2 cup butter or margarine, melted
2 1/2 tsp vanilla
2 whole eggs
2, 8oz packages cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
3 egg yolks
2/3 cup toffee bits, finely crushed

1. Heat oven to 350. Lightly spray bottom and sides of a 13×9 pan with cooking spray.

2. In a large bowl, stir cookie mix, pudding mix, brown sugar, butter, 1 tsp of the vanilla and 1 whole egg until soft dough forms. Press dough in bottom and 1/2″ up sides of pan.

3. In a small bowl, beat cream cheese, sour cream and granulated sugar with an electric mixer on medium speed until smooth. Add remaining whole egg, 3 egg yolks and remaining 1 1/2 tsp vanilla; beat until smooth. Spread over crust in pan.

4. Bake 30-35 minutes or until set in center. Immediately sprinkle top with crushed toffee bits. Cool 30 minutes. Refrigerate about 3 hours or until chilled. Cut into 9 rows by 4 rows. Store covered in refrigerator.

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Filed under Cake, Cheese, Christmas, Cookies, Dessert, Entertaining, Thanksgiving

Pumpkin Gooey Butter Cake

(Paula Deen)


18 1/4 oz package yellow cake mix

1 egg

8 T butter, melted


8 oz package cream cheese, softened

15 oz can pumpkin

3 eggs

1 tsp vanilla

8 T butter, melted

16 oz box powdered sugar

1 tsp cinnamon

1 tsp nutmeg

Heat oven to 350. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9″ baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40-50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.


For Pineapple Gooey Cake: Instead of pumpkin, add a drained 20 oz can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

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Filed under Cake, Christmas, Dessert, Pumpkin, Thanksgiving

Gooey Caramel Apple Pull-Aparts

Lisa McDaniel of Illinois won the 2006 Pillsbury Bake-Off Contest with the recipe.

4 pecan crunch crunchy granola bars (2 pouches from 8.9 oz box), crushed (3/4 cup)

1/4 cup chopped pecans

1 tsp ground cinnamon

1 cup whipping cream

1/2 cup packed light brown sugar

2 cans (17.5 oz each) Grands refrigerated cinnamon rolls with icing

1 medium Granny Smith apple, peeled, coarsely chopped (1 1/4 cups)

1. Heat oven to 350. Spray 12-cup fluted tube cake pan (bundt pan) with cooking spray. In a small bowl, mix crushed granola bars, pecans and 1/2 tsp of the cinnamon. Sprinkle mixture evenly in the bottom of pan.

2. In a large bowl, mix whipping cream, brown sugar, and remaining 1/2 tsp cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.

3. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.

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Filed under Bread, Breakfast, Cake, Christmas, Dessert

Chocolate-Chile Cake

I tore this page out of a Rachael Ray magazine article by Daisy Martinez called Home Again. She says this cake brings her taste buds back to Oaxaca, Mexico.  I could smell it just by typing it.

1 cup brewed espresso or coffee

1 cup packed dark brown sugar

3 cinnamon sticks

3 sticks unsalted butter, cut into cubes

1 tsp cayenne pepper

12 oz semisweet chocolate

8 large eggs, beaten

Fresh berries, for serving

1. Position a rack in the lower third of the oven and hear to 375. Line a 9″ springform pan with parchment paper. Wrap heavy-duty foil around the bottom and sides of the pan and press tightly to seal.

2. In a medium saucepan, combine the espresso, brown sugar and cinnamon sticks and simmer over low heat until fragrant, about 20 minutes. Discard the cinnamon sticks. Add the butter and cayenne and stir until the butter is melted. Pour into a large bowl and set aside.

3. Coarsely chop the semisweet and unsweetened chocolate and whisk into the coffee mixture until melted; whisk in the eggs. Scrape the batter into the prepared pan. Place the pan inside a larger ovenproof pan and pour in enough water to reach halfway up the sides. Bake until a toothpick inserted in the center comes out dry, 50 minutes to 1 hour.

4. Carefully remove the pan from the water bath, set on a rack to cool slightly, then refrigerate for at least 8 hours. Run a wet knife around the edge of the cake, then remove the foil and release the springform. Place a platter over the cake and invert. Remove the bottom of the pan and discard the parchment, Slice the cake and serve with the berries.

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Filed under Cake, Chocolate, Entertaining, Mexican