Chocolate Snack Cake

4 oz 70% dark chocolate

1 1/4 sticks butter

1 tsp instant espresso coffee granules

3/8 cup or 3 ounces hot water

3 large eggs

1 teaspoon vanilla extract

3/4 cup sour cream

1/3 cup vegetable oil

3/4 cup granulated sugar

3/4 cup light brown sugar

2 cups self-rising flour

1/2 cup cocoa powder

1 1/2 teaspoon baking soda

1/2 teaspoon salt

Preheat the oven to 350 degrees F. Grease 9x13-inch pan.

Place dark chocolate, butter, hot water, and coffee granules in a medium saucepan. Heat over medium-low, let the butter and chocolate melt and then whisk until shiny and combined.

Whisk eggs, vanilla extract, sour cream, and oil together in a large bowl until combined. Add in granulated and light brown sugar and whisk until smooth, then whisk in the melted butter and chocolate.

In another large bowl add self-rising flour, cocoa powder, baking soda, and salt, then whisk until mixed evenly throughout. Scrape in the melted chocolate mixture and whisk until you have a smooth batter. pour the batter into the prepared 9x13-inch pan and bake for 20 to 25 minutes or until a wooden skewer inserted in the center of the pan comes out clean.

Let the cake cool completely before eating. You can add some chocolate frosting, or top individual servings with whipped cream, toasted pecans, and caramel sauce. I like it plain.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from Changing Tides by Roberta Hall McCarron.

Chocolate Frosting

1/2 cup sugar

1/4 cup water

2 tablespoons light corn syrup

4 ounces 70% cacao bittersweet chocolate, coarsely chopped

3 tablespoons unsalted butter, softened

2 cups confectioners' sugar

2 tablespoons very hot water

1 teaspoon almond extract

Combine the sugar, water, and corn syrup in a medium-sized saucepan. Stir briefly, cover and bring to a slow boil. When sugar is completely dissolved, simmer syrup about 3 minutes.

Remove the sugar syrup from the heat and add the chocolate all at once, stirring with a metal spoon until the chocolate is dissolved. Beat the butter into the chocolate mixture, then add the confectioners' sugar alternately with the hot water, dividing the sugar into two parts and the water into two parts. Blend the almond extract and blend again until smooth and shiny.

This frosting can tighten quickly, so it must not be prepared too far in advance and should be kept slightly warm to keep it pourable. If icing is still too thick a bit of hot water, being careful to not let the icing become too excessively fluid or hot.

Makes enough to frost a 9x13-inch cake.

Submitted by Cathy Burleson, Blessed Trinity Catholic Church, adapted from Great Cakes by Carole Walter

Strawberry Buttermilk Cake

2 cups self-rising flour

3/4 cup sugar

1/2 cup (1 stick) butter, softened

2 eggs

1 cup buttermilk

12 oz. strawberries, hulled, large ones quartered

whipped cream, to serve

 

an 8-inch square baking pan greased and lined with parchment paper.

Preheat oven to 350 F Put flour and sugar in a bowl and mix. In another large bowl add butter and beat with mixer until creamy. Add and beat each egg one at a time. Add the buttermilk and mix together. Add the flour mixture and beat until just combined. Scape down the bowl to incorporate all the ingredients. Stir in the strawberries and spoon the batter into the lined baking pan. Baked in the preheated oven for 45 to 50 minutes, until golden brown on top.

Let cool before cutting into squares and serve with a dollop of whipped cream.

Submitted by Cathy Burleson, Blessed Trinity Catholic Community, adapted from the cookbook Kitchen Seasons by Ross Dobson

Mississippi Mud Cake

Cake:

2 sticks butter (1 cup), melted

1/2 cup cocoa

pinch of salt

2 cups sugar

4 eggs, beaten

1 1/2 cups chopped nuts

1 1/2 cups flour

Middle layer:

marshmallow cream

Topping:

1 stick butter (1/2 cup), melted

1/3 cup cocoa

1/3 cup milk

1 tablespoon vanilla

1 box of powdered sugar, (about 3 1/2 cups)

Preheat oven to 350F. Grease a 9x13 inch pan. Mix all of the cake ingredients and spread into prepared pan. Bake for 25 to 30 minutes. 

When cake is done spread marshmallow creme on top while cake is still warm.

Mix the topping ingredients and spread on top of the marshmallow cream layer.

Submitted by Joan Dodge, Blessed Trinity Catholic Community, Source: Jaunice Yows

Oatmeal Cake with Crunchy Broiled Topping

Cake

1 1/4 cups boiling water

1 cup instant oatmeal

1 1/2 cups sifted unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup (1 stick) unsalted butter

1/2 teaspoon freshly grated lemon rind

3/4 cup granulated sugar

3/4 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

In a medium saucepan, bring water to a boil. Add the oatmeal. Return to a boil and cook for 1 minute. Set aside.

Position rack in the lower third of the oven and preheat to 350F. Butter a 9x13x2 inch oblong cake pan.

Sift flour, baking soda, salt, and spices together in a triple sifter. Set aside.

Cut the butter into one-inch pieces and place in a large bowl. Add lemon rind. Soften on low speed, then increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.

Add the granulated sugar, 1 tablespoon at a time taking 3 to 4 minutes to blend it in well. Add the light brown sugar over an additional 3 to 4 minutes. Scape the sides of the bowl as necessary.

Add the eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl. Blend in cooled oatmeal and the vanilla.

Reduce mixer to medium-low. Add the dry ingredients all at once, and mix for 30 seconds longer, scraping the bowl as necessary.

Spoon the batter into the prepared and smooth the surface with the back of a tablespoon.

Bake in a preheated oven for 40 to 45 minutes or until the cake is springy to the touch and begins to come away from the side of the pan. Remove cake from oven and let stand for 10 minutes.

Prepare broiled topping. Spoon warm topping over the cake spreading it gently with the back of a tablespoon as best you can. Take care not to tear the cake.

Set oven temperature to broil and return the cake to oven. Broil for 45 to 60 seconds, or until topping bubbles and turns golden brown. Watch carefully to avoid burning.

Remove the cake from the oven and set on a cake rack to cool. when ready to serve cut into squares. For storage Cover the cake lightly with aluminum foil and store at room temperature for up to 5 days.

Broiled Topping

1 cup pecans, chopped

1 cup shredded coconut

1/3 cup (2/3 stick) unsalted butter

1/2 cup light brown sugar

1/3 cup heavy cream

1 large egg yolk

In a bowl combine pecans and coconut. Set aside.

In a medium skillet, melt butter over low heat and blend in sugar, cream, egg yolk, and nut mixture. Heat briefly, stirring to combine. The mixture may be made ahead but must be warmed before using.

Let the finished cake stand for 10 minutes to set. then distribute the warm pecan/coconut mixture over the top of the hot cake and gently spread with the back of a tablespoon, taking care not to tear the cake.

Set the oven temperature to broil and return the cake to the oven. Broil for 45 to 60 seconds, or until the topping bubbles and turns a golden brown. Watch carefully to avoid burning.

Adapted from Great Cakes by Carole Walter

Better Than Sex Cake

1 pkg. Devil's Food cake mix prepared according to instructions

1 jar or bottle of caramel sauce

1 container Extra Creamy Cool-Whip

6-8 Heath Bars, crushed

Bake cake in a 9x13 inch cake pan according to the directions on the package. Cool for 20 minutes, or until warm. When still warm, poke holes into the top of the cake and drizzle about 3/4 cup of the caramel topping over the cake. Let the cake cool.

When ready to serve, dollop a serving with the Cool Whip and sprinkle with the crushed Heath Bar.

Notes: Not a fan of Heath Bars? Try toasted chopped pecans, Reese's peanut butter cups, Oreos, or another candy bar of your choice. You can even use a mixture of these items.

Source: The Tastes of Home, Advanced Imaging Center

Chocolate Zucchini Cake

3/4 cup sugar

2 large eggs

1/2 cup neutral oil, like canola, grapeseed

1 tablespoon poppy seed (optional)

3/4 teaspoon cardamom

1/2 teaspoon cinnamon

3/4 teaspoon kosher salt

1/2 cup unsweetened Dutch-process cocoa powder

3/4 cup all-purpose flour

1/2 cup whole wheat

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 1/4 cups grated zucchini (use large holes of a box grater), squeezed to remove excess moisture

3/4 cup bittersweet or semisweet chocolate chips

Position a rack in the center of your oven and preheat the oven to 350F. Cot and 8X8X2 inch square baking pan with nonstick spray. Line the pan with [parchment paper that hangs over two of the edges.

In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the oil, poppy seed (optional), cardamom, cinnamon, and salt. Whisk until smooth and emulsified. Add the cocoa powder and whisk until smooth.

Add the flour, baking powder, and baking soda and stir until well-combined and smooth. Use a rubber spatula to fold in the grated zucchini and 1/2 cup of the chocolate chips.

Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the cake.

Bake the cake until puffed and the tester inserted into the center comes out clean, 35 to 45 minutes. Set the pan on a rack to cool for about 15 minutes. then use the parchment paper to lift the cake out of the pan and set it on a rack to cool completely. Store the cake, well wrapped, at room temperature for up to three days.

Adapted from Snacking Cakes, Yossy Arefi

Copycat Starbucks Lemon Loaf

1 1/2 cups all-purpose flour

1 cup sugar

1 cup plain Greek yogurt

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice (1 1/2 to 2 lemons)

3 eggs

2 tablespoons lemon zest

2 teaspoons baking powder

1/2 teaspoon salt

Icing:

2 cups powdered sugar

4-5 tablespoons freshly squeezed lemon juice

Preheat oven to 350F and lightly grease a 9x5-inch loaf pan with butter of non-stick spray.

In a large bowl, beat eggs and sugar together, then add Greek yogurt and vegetable oil.

Whisk in lemon juice and lemon zest.

In a medium bowl, toss together flour, baking powder, and salt, then add them to the wet ingredients until just incorporated. Don't overmix

Pour batter into loaf pan and smooth out the top, then place in the oven, and bake for 50 minutes, or until a toothpick inserted in the center comes out mostly clean.

If necessary, cover the loaf pan with aluminum foil during the last 5 - 10 min to prevent browning.

Remove from oven and let cool.

While the loaf is baking, whisk together 2 cups of powdered sugar and 4 tablespoons of lemon juice together to create a glaze. Add 1-3 more teaspoons of lemon juice to achieve the desired thickness.

Once the loaf has cooled, extract it from the loaf pan, place it on a cake plate, and pour the glaze over the top. Let the glaze set and serve fresh, or store, refrigerated, in an airtight container.

Source, blog 12 Tomatoes: Copycat Starbucks Lemon Loaf | 12 Tomatoes

Rhubarb Cake and Cream

1 box yellow cake mix

4 cups rhubarb, chopped

1 cup sugar

1 cup whipping cream

Preheat oven to 350F

Mix yellow cake mix according to the directions on the box and pour into a 9x13 inch pan.

Sprinkle rhubarb and sugar over the cake batter. Pour whipping cream over rhubarb.

Bake at 350F for 45 minutes. If using a dark or nonstick pan bake at 325F for 45 minutes.

Let cool and serve with ice cream if you like.

Adapted from COOKS.COM