The BEST Chocolate Cake

So the picture is really blurry (I KNOW- I want a better camera so bad...) but I'm gonna keep this super short n' sweet. (Just like I said in my last post- ha)  This is the BEST CHOCOLATE CAKE you will ever eat! Hands down, most definitely the richest, and fudgiest and most chocolatey cake on this earth!

 

I know you may not believe me, but TRUST me! At first when I saw the post on Kevin & Amanda I wasn't sure whether I should believe it...

But after seeing this batter and sticking my finger in it trying it with a spoon, I was not the least bit skeptical anymore.

 

The batter is so thick and chocolatey and tastes amazing. And the cake is even better. Here is my cake after I frosted it... (my first time frosting a cake, by the way...)

 

The frosting is homemade too- Buttercream frosting and it is fabulous on this cake.  I would say you need to make the frosting if you're gonna make the cake.

 

And yes, I made this for my Mom.  Not for Mother's Day as you would assume, but actually for her birthday, which was the week before!

 

And here she is blowing out the candles!  She's so cute, and only 41! I love her :)

The Best Chocolate Cake Ever

from Kevin and Amanda

 

1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips
Preheat oven to 350 degrees F. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (Crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract
1/3 cup heavy whipping cream
In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Low-fat Candy Corn Cupcakes

I LOVE Halloween and whenever it comes around I am always wanting to make fun, festive or spooky treats and food! This time of year can be so hard to eat healthy though. It seems like everywhere you go, you are tempted with candy, cookies, pie and treats galore! It's definitely not IMPOSSIBLE to eat healthy, though.

These cupcakes are actually Hungry Girl's recipe for Vanilla Cupcakes.  All I did to make them Halloween appropriate was divide the batter into two, dye one-half orange and other half yellow.  I layered each cupcake liner with half yellow batter, then orange.  You can't see it by this picture but it is really fun to bite into the cupcake and find a bright two-toned cupcake! And these may be guilt-free (164 calories and 3g fat per cupcake), but they are delicious!

HG's "Candy Corn" Cupcakes
recipe adapted from Hungry Girl

Ingredients:

For Frosting
1 1/4 cups Cool Whip Free, thawed
1 1/2 tbsp. Jell-O Sugar Free Fat Free Vanilla Instant Pudding Mix

For Cupcakes
Half of an 18.25-oz. box (about 1 1/2 cups) moist-style yellow cake mix
3/4 tsp. baking powder
1 cup Sprite Zero (or another diet lemon-lime soda), room temperature
1/2 tsp. vanilla extract
1/2 cup liquid egg whites or (about 4) raw egg whites
yellow food color
red food color

For Topping
candy corn
Halloween/fall colored sprinkles (optional)

Directions:
Preheat oven to 350 degrees.

To make the frosting, combine Cool Whip with pudding mix in a bowl, and mix until smooth. Cover and refrigerate until cupcakes are ready to be frosted.

In a large bowl, combine cake mix with baking powder and stir until free of lumps. Add soda and vanilla extract, and stir or whisk until batter is smooth. Set aside.

In a separate bowl, whip egg whites with a handheld electric mixer set to medium speed until fluffy, about 1 - 2 minutes. Gently mix egg whites into the cake batter until thoroughly combined.

Divide batter into two equal parts.  In one half, add 3-4 drops of yellow food color (or more if it needs it) and mix well.  In the other half, add a 1:3 ratio of red to yellow food color until you get the orange color that you like. (I think I did 2 drops red, 6 drops yellow- yikes!)

Line 9 cups of a 12-cup muffin pan with baking cups and/or spray with nonstick spray. Evenly distribute the yellow batter into the cups, then evenly distribute the orange batter on top of that.

Bake for 15 - 17 minutes, until a toothpick inserted into the center of a cupcake comes out fairly clean. Set aside and allow to cool completely.

Once cupcakes have cooled, top each evenly with the frosting and decorate with candy corn and/or sprinkles.

Nutriton: 164 calories per serving, 3g fat

Foster Family Favorite: Chocolate Cherry Cake

Even though I have only a picture of the cake in its entirety, you must trust me that this is a fabulous cake!  It is truly one of my family favorites and is often requested on birthdays!

I made it a little bit ago for my mother-in-law's birthday and it turned out amazing, as always!  It is SO simple to make, very affordable, and delicious! The cherry pie filling makes the cake so moist and the chocolate glaze on top is to die for!  That is my very favorite part... mmm I'm wishing I had some chocolate cherry cake right now!!!

Chocolate Cherry Cake

1 (18.25 oz) package Devil's Food cake mix
1 1/2 cans (21 oz) cherry pie filling (just freeze the extra half of the can and use it as a topping for waffles/pancakes or make another cake!)
2 eggs, beaten
1 cup white sugar
5 tablespoons butter
1/3 cup milk
1 cup semisweet chocolate chips

Directions:
1. Combine cake mix, cherry pie filling and beaten eggs. Mix just until blended (do not overmix or mix too aggressively as cherries will break apart)
2. Bake in well-greased 9x13 pan at 350 degrees F for 30 to 35 minutes.
3. Wait until cake has cooled to make the frosting (you will want to pour frosting over cake immediately after it cooks as it thickens quickly)
4. To make frosting: combine sugar, butter or margarine, and milk.  Bring to a boil, stirring constantly and cook for 1 minute.  Remove from heat.  Stir in chocolate chips until melted and smooth.  Pour over cake immediately and spread to make it even.

From personal experience, this cake is even BETTER when eaten the day after it is baked.  Is is more moist and fudgy! But it is delicious all the same whenever you eat it!

YUM!

Healthified Chocolate-Almond Pudding Cake

 

 This recipe has 40% less fat, 75% less saturated fat, and 27% fewer calories than the original version!  And let me tell ya... you can't really even tell!  I've decided I really like the website eatbetteramerica.com! They have some really awesome, healthy recipes of all categories and every recipe I've made so far has been awesome.

If you need to get your chocolate fix without consuming a whole day's worth of calories, then you should try this cake out :)  Eating it with some reduced fat vanilla ice cream and hot fudge sauce isn't a bad idea either... :)

Healthified Chocolate-Almond Pudding Cake Prep Time:20 min

Start to Finish:1 hr 30 min

makes: 9 servings

1	cup Gold Medal® all-purpose flour
1/2	cup granulated sugar
1/4	cup chopped almonds, toasted*
1/4	cup unsweetened baking cocoa
2	teaspoons baking powder
1/4	teaspoon salt
1/2	cup fat-free (skim) milk
2	tablespoons canola oil
2	teaspoons vanilla
1/4	teaspoon almond extract
3/4	cup packed brown sugar
1/4	cup unsweetened baking cocoa
1 3/4	cups water
	Vanilla reduced-fat ice cream, if desired

	Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix flour, granulated sugar, almonds, 1/4 cup cocoa, the baking powder and salt. Stir in milk, oil, vanilla and almond extract until blended. Spread batter in pan.
	In 1-quart saucepan, mix brown sugar and 1/4 cup cocoa with wire whisk. Stir in water; heat just to boiling, stirring occasionally. Pour over batter.
	Bake 35 to 40 minutes or until center is set. Cool 30 minutes before serving.
	To serve, spoon warm cake into individual dessert bowls; spoon pudding from baking dish over cake. Serve with ice cream.
*To toast almonds, heat oven to 350°F. Spread almonds in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition:  200 calories, 6g fat!

Carrot Cake Cupcakes

FINALLY.  School is done for the summer for me! I could not be more relieved... although that means I have to find another summer job to keep me busy.  Nonetheless, we'll just pretend that I'll have a lot more time to blog.

Yes, I like pretending.

 

I like pretending that I made these tonight and I'm a super diligent blogger and that these are the best cupcakes ever.  Oh wait, that last part isn't pretending!  This was my Easter gift to my family and they were SO good. Honestly some of the best cupcakes I've ever had.  

 

Wanna know the best part?

Huh?

Huh?

They're LIGHT. In calories and fat.  The original recipe is actually for Carrot CAKE but I got super duper creative by baking it in muffin cups... I know.  A little crazy with the imagination here.  

 

Anyway, 262 calories and 8.8 grams of fat per cupcake.  Okay so it's no diet soda cupcake... but the stats could be much worse.

They are deeeeee-lish and no one will ever know they are "light."

 

Carrot Cupcakes with Toasted Cream Cheese Frosting

from Cooking Light

 

• Cake:
• 3/4 cup all-purpose flour (about 3 1/3 ounces)
• 1/4 cup quick-cooking oats
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/4 cup canola oil
• 1 (2 1/2-ounce) jar carrot baby food
• 2 large eggs, lightly beaten
• 1 1/4 cups finely grated carrot (about 4 ounces)
• 1/2 cup golden raisins
• Cooking spray 
• Frosting:
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
• 1 tablespoon butter, softened
• 1 1/4 cups powdered sugar, sifted
• 1/2 teaspoon vanilla extract
• 1/4 cup flaked sweetened coconut, toasted

Preparation

• Preheat oven to 325°.
• To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl. Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk. Add to flour mixture; stir just until moist. Stir in grated carrot and raisins. Spoon batter into 12 muffin cups sprayed with cooking spray or filled with cupcake/muffin liners.
• Bake at 325° for 30-40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
• To prepare frosting, combine cheese and butter in a large bowl. Beat with a mixer at high speed until creamy. Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat). Spread over cake; sprinkle with coconut. Cover and chill.

Coconut Cupcakes with Cream Cheese Frosting

I'm sorry to do this to you, I really am.  

These aren't the least bit healthy.  I wish I could say that reduced-fat cream cheese or light butter was substituted for the fatty good stuff, but I just couldn't bring myself to do it.  Sometimes you just gotta indulge.  Smartly, of course.  I mean, it's not like you would ever over-eat on cupcakes... they're put into individual serving cups for a reason...portion control?

My mom makes these cupcakes a lot, and they are always, undoubtedly a hit with crowds, family, friends, pets, etc, etc...  I dare you to eat just one.  Yep.

Coconut Cupcakes

 

3/4 lb. (3 sticks) butter, room temperature

2 C. Sugar

5 extra-large eggs at room temperature

1 1/2 tsp. pure vanilla extract

1 1/2 tsp pure almond extract

3 C flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 C buttermilk

14 ounces sweetened, shredded coconut

 

In the bowl of an electric mixer fitted with paddle attachments, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

 

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

 

Line a muffin pan with paper liners. Fill each liner to the top with the batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

 

Cream Cheese Frosting

 

1 lb cream cheese at room temperature

3/4 lb (3 sticks) butter at room temperature

1 tsp. pure vanilla extract

1/2 tsp pure almond extract

1 1/2 lbs confectioners' sugar, sifted

 

In the bowl of an electric mixer fitted with paddle atachments, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with remaining coconut.

 

Healthy Strawberry-Peach Trifle

Yeah, yeah, I know- trifles are supposed to be layered in a large, pretty glass bowl through which you can see all of the differing fruit, pudding, and cake layers.  That was my intention.  

But, sadly, I do not currently own a trifle bowl/glass/container!  :(  But I decided that I did not want this to stop me from trying out this recipe.  And I am sure glad that it didn't!  Even though I couldn't see all the layers from the outside of the bowl, it looked pretty when dished into individual servings.

The preparation is really easy, it basically consists of making the pudding/Cool Whip mixture, slicing the fruit, and cutting up the angel food cake.  (P.S. it is MUCH easier to just buy a pre-made angel food cake than to make one)

This is a light, summery dessert that was really delicious!  It's best to eat right away though; if you let it sit in the fridge for too long the cake pieces will soak up the pudding mixture and get a little soggy.

And on my to-buy list= a trifle glass!

"Healthified" Strawberry-Peach Trifle

1	box (4-serving size) vanilla instant pudding and pie filling mix
2	cups fat-free (skim) milk
2	cups frozen fat-free whipped topping, thawed
1/2	cup peach preserves
1/2	cup amaretto or orange juice
8	cups cubed (1-inch) angel food cake (10 to 12 oz)
3	cups sliced fresh strawberries
3	medium peaches or nectarines, peeled, sliced, or 2 cups frozen sliced peaches, thawed
1/4	cup sliced almonds, toasted*

1.	In large bowl, make pudding mix as directed on box for pudding using 2 cups milk. Refrigerate 15 minutes. Gently stir in whipped topping until blended.
2.	Meanwhile, in small bowl, mix preserves and amaretto until blended.
3.	In 3- to 4-quart trifle bowl or clear glass bowl, arrange half of the cake cubes. Top with half of the strawberries and peaches. Drizzle with half of the preserves mixture. Spoon and spread half of pudding mixture over fruit. Repeat layers, ending with pudding. Sprinkle almonds over top. Serve immediately or cover and refrigerate no longer than 8 hours. Makes 16 (3/4 cup) servings Nutrition: 180 calories, 1.5g fat, 240 mg sodium, 36g carbohydrate, 3g protein

"Healthified" Tres Leches Cake

I'm no good at Spanish, therefore you should not ask me to attempt to pronounce the name of this cake.  But it doesn't matter, because this cake was delicious and I could eat for breakfast, lunch or dinner. Seriously. Betty Crocker rocks.

Traditional "Tres Leches" cake is soaked in three milks to produce a moist, rich, and VERY sweet cake laden with fat and sugar.  This cake is also made with three milks, only healthier milks.

I suggest you make this for a family gathering or potluck or something of the sort; you don't want this to sit in your fridge for too long, or else you might just end up eating it all yourself!

Healthified Tres Leches Cake
from Betty Crocker

1 box yellow cake mix
1 1/4 cups water
1 tablespoon canola or coconut oil
2 teaspoons vanilla
2 large eggs
3 egg whites
1 can (14 oz) fat-free sweetened condensed milk (not evaporated)
1 can (12 oz) evaporated fat free milk
1/2 cup fat-free (skim) milk or fat-free half-and-half
1 (8 oz) container frozen reduced-fat or fat-free whipped topping (like Cool Whip)
sliced fresh strawberries for topping, optional

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with cooking spray.

In large bowl, beat cake mix, water, oil, vanilla, whole eggs and egg whites with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

Bake 29 to 35 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Let stand 5 minutes. Poke top of hot cake all over with fork or wooden skewer, wiping fork occasionally to reduce sticking.

In medium bowl, stir condensed milk, evaporated milk and skim milk until blended. Slowly pour evenly over top of cake. Cover; refrigerate about 1 hour or until mixture is absorbed into cake.

Spread whipped topping over cake. Refrigerate until serving time. Garnish with strawberries. Store in refrigerator.

	1 Serving: Calories 280 (Calories from Fat 50); Total Fat 6g (Saturated Fat 3g, Trans Fat 1g); Cholesterol30mg; Sodium 300mg; Total Carbohydrate 49g (Dietary Fiber 0g, Sugars 35g); Protein 6g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 20%; Iron 4% Exchanges: 1 Starch; 2 Other Carbohydrate;

The BEST Lemon Bars

So here's the thing.  I have not always been a fan of citrus fruits.  Go figure, we had about 20 orange trees in our backyard during my entire childhood.

However.... in the past year or so I have grown a fond liking to this particular species of fruit; so much so that I have to devote this post to my love.

I don't know about you, but even if you have a teensy bit of favor towards citrus, you should really give these lemon bars a try.  They are a must.  I adapted the recipe from a  blog called "Let's Dish."  It's really amazing, check it out.  They were originally "key lime bars," but we ran out of lime juice, and so the recipe turned into lemon/lime bars.  Next time, I will just completely leave the limes out to mourn by themselves in their outcast state because I love lemons too much.

Okay, these were REALLY good.  It was Fast Sunday last week and I wanted to make a yummy treat for our delicious dinner we had planned..  Low and behold these bars were perfect...  seriously.  My family could not stop eating them!  The whole 9x13 pan was gone within hours.  Hence, the reason you should make these RIGHT NOW.

The BEST Lemon Bars

Ingredients
1 (18.25 ounce) package vanilla cake mix
1/2 cup (1 stick) butter, melted
1 egg yolk
4 eggs
1 (14 ounce) can sweetened condensed milk
2/3 cup lemon juice
1 tablespoon lemon zest
1/2 c. or so of powdered sugar

Directions
Preheat oven to 350 degrees. Spray a 9x13 inch baking pan with non-stick cooking spray.  Reserve 1 tablespoon cake mix.  Pour remaining cake mix, melted butter and egg yolk into a large bowl.  Blend for 1-2 minutes with an electric mixer until well mixed and crumbly.  Press mixture into the bottom of the prepared pan.  Bake for 10 minutes.  While crust bakes, whisk together 4 eggs, condensed milk, lime juice and reserved tablespoon of cake mix until smooth.  Stir in lemon zest.  Spread the lemon mixture over the warm crust.  Return to oven and bake an additional 20 minutes or until topping is set.  Cool completely and refrigerate until cold before serving.  Sprinkle with powdered sugar and devour.