CHOCOLATE MOCHA CREAM CAKE

This cake is one of my Top 5 favorite cakes ever!!!  As a matter of fact, when I asked my son what dessert he wanted for his birthday last week, this is the one he chose...it's just that awesome!

I found this recipe years ago in a Cooking Light magazine.  The reason I decided to try it was because it had won first prize in one of their contests.  We were trying to find desserts that were lower in calories and fat so, I figured if it had won first prize then it was worth a try.  I am sooooo glad I did.  This cake is lower in fat than most cakes but it does not taste like it at all.   It is super moist and so fluffy and is chocked full of chocolatey yumminess.  The coffee adds a flavor that takes it right over the top!  

The cake has no eggs, no butter, no milk, and only 3 tablespoons of canola oil.  The moisture comes from reduced-fat mayonnaise.  I guess you could argue that mayo does have eggs, but reduced fat mayo has just egg whites...and oil.  There are 16 servings in this cake so, those are pretty large pieces.  Each piece of cake has 8.1 grams of fat, 315 calories, 1.8 grams of fiber, 390 mg sodium, 60 grams of carbohydrates and no cholesterol.  Those numbers compared to other cakes are pretty impressive.

If you are on a diet and feel the need to cheat, you could do it with this cake and the guilt factor would be minimal!  You could have your chocolate fix without being set behind too far in your diet!  It is a perfect cheat food!

Talking about it is not a good thing though.  I am now wanting a piece and there is none left...ugh...this could be bad. 

CHOCOLATE MOCHA CREAM CAKE

CAKE

2 cups All Purpose Flour
1 cup Granulated Sugar
1 cup Dark Brown Sugar, packed
3/4 cup Unsweetened Cocoa
1-1/2 teaspoons Baking Soda
1-1/2 teaspoons Baking Powder
1/2 teaspoon Salt
1 cup Reduced-Fat Mayonnaise
3 tablespoons Canola Oil
1 cup Hot, Strong Brewed Coffee
2 teaspoons Pure Vanilla Extract (not imitation)
1/3 cup Semi-Sweet Chocolate Morsels (I like the minis)

MOCHA CREAM

1/4 cup Boiling Water
1 tablespoon Instant Coffee Granules
1 (7 ounce) jar Marshmallow Creme
1 (8 ounce) container frozen Lite Cool Whip 
1/3 cup Hershey's Lite Syrup
Candy Bar pieces and shavings, optional

Preheat oven to 350 Degrees
To prepare cake, lightly spoon flour into dry measuring cups, level with a knife.  Combine flour and next 6 ingredients in a large bowl.  Add mayonnaise and oil, beat with a mixer at low speed until well blended.  Slowly add brewed coffee and vanilla, beat with a mixer at low speed 1 minute or until well blended.  Stir in chocolate, pour batter into a 9 X 13 baking pan that has been sprayed with Baker's Joy or greased and floured.  Bake at 350 degrees for 30 minutes or until a wooden toothpick inserted in center comes out clean.  Cool completely in pan on a wire rack.

To prepare Mocha Cream, combine water and coffee granules in a large bowl, stir until granules dissolve.  Add marshmallow creme, beat with a mixer at low speed until smooth.  Fold in whipped topping.  Spread mocha cream over top of cake. 

 Chill until ready to serve.  

When ready to serve, drizzle the chocolate syrup over the top of the cake and sprinkle broken pieces of a chocolate bar and chocolate shavings over the top.  Serves 16

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

This piece was my photo slice....I love having to clean up my mess...it was divine!

STRAWBERRIES AND CREAM SHEET CAKE

 

Okay, I am hoping to win back some of the people I lost yesterday when I posted that less than appealing picture of quinoa.https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGUHKMCZcnslKKOpBJ-KmjM47_vJRpsE-OafU-MAbPKTF9P9LLVBVc7zHMZMIfzEy6Oqcvp_Sgjd5Smz_2CrMDAlwD9wKiVLgwRlKv2sEV6P3IIjGc344I4Vwl6ycmaDRg1IsU7lj-8k/s1600/herbed+quinoa.jpg  Surely, this will do it.  This cake is heaven on a plate!  Just look at it...doesn't it make you want to stuff the whole thing in your mouth....or is that just me completely out of control!

 

I made this for the first time at Easter.  I think that is when I gained 5 pounds in one day!  This cake is just perfectly moist and the fresh strawberries in both the batter and the icing just put it over the top on the yummy scale!

 

Here are a couple of tips that I have found helpful when baking a cake.  First, make sure all of your ingredients are room temperature.  If you don't have time to allow your eggs to come to room temperature, you can place them in a cup of warm water to take the chill off.  Second, when it comes to baking, always follow the instructions.  Baking is more like a science, while cooking can be tweaked here and there.  Third, use cake flour instead of just all purpose flour.  It has a finer texture than all-purpose flour and gives your cake a fluffier texture.  Lastly, check your oven often to make sure it is heating at the correct temperature.  I have an oven that skips all over the place.  I will put the cake in a 350 degrees and 10 minutes later, my oven will shoot up to 360 then down to 330.  So, count your blessings if you have an accurate oven.  If you have one like mine, just do your best to keep it at an even temperature.

 

Southern Living had this cake in one of their recent magazines.  They always have the best recipes and I love getting my monthly magazine and see what kind of goodies they share.  This cake is going up to the church tonight for the Vacation Bible School workers.  I hope they enjoy it.  I am so thankful for their willingness to teach and help our little ones come to know the Lord and learn about what a wonderful God we serve. 

 

STRAWBERRIES AND CREAM SHEET CAKE

 

Preheat oven to 350 Degrees

 

1 cup Butter, softened

2 cups Sugar

2 large Eggs

2 teaspoons fresh Lemon Juice

1 teaspoon Vanilla Extract

2-1/2 cups Cake Flour

2 tablespoons Strawberry-Flavored Gelatin

1/2 teaspoon Baking Soda

1/4 teaspoon Table Salt (omit if you are using salted butter)

1 cup Buttermilk

2/3 cup chopped Fresh Strawberries

Strawberry Frosting (recipe below) 

 

Beat 1 cups of butter at medium speed with an electric mixer until creamy; gradually add 2 cups sugar, beating 4-5 minutes or until light and fluffy. 

Add 2 eggs, 1 at a time, beating until blended after each addition.

Add 2 teaspoons lemon juice and 1 teaspoon vanilla extract.

Stir together 2-1/2 cups of flour, 2 tablespoons strawberry jello, 1/2 teaspoon baking soda and 1/4 teaspoon table salt (omit if you are using salted butter).  Add 1/3 of the mixture alternately with the 1 cup of buttermilk, beginning and ending with the flour mixture.  Beat at low speed until blended.

Stir in 2/3 cup chopped fresh strawberries.

Pour into a greased, floured 13 X 9 inch pan.  I use Baker's Joy.  Spread batter in pan and place in a preheated 350 degree oven for 30-40 minutes or until a wooden pick inserted in center comes out clean.  Now Southern Living says to cool in pan on a wire rack for 30 minutes.  I let mine cool for about 10 minutes and then flipped it out onto a wire cooling rack until completely cool....about 1 hour.  Spread Strawberry Frosting on top and on sides of cake.

STRAWBERRY FROSTING

 

1 - 8 ounce package cream cheese, softened

2/3 cup sugar, divided

2/3 cup chopped fresh Strawberries

1 drop pink food coloring gel (I didn't use this)

1-1/2 cups Heavy Cream

3 tablespoons fresh Lemon Juice

 

Place a stainless steel bowl and the beaters in the freezer and leave them there until you are ready to use.

 

 

1.  Beat 1 - 8 ounce cream cheese and 1/3 cup sugar with an electric mixer until smooth, add 2/3 cups chopped strawberries and food coloring (if desired); beat until blended.

 

 

2.  Beat 1-1/2 cups heavy cream and 3 tablespoons lemon juice at medium speed until foamy increase speed to medium-high, and slowly add remaining 1/3 cup sugar, beating until stiff peaks form. Fold half of cream mixture into cheese mixture, fold in remaining cream mixture.  Use immediately.

NOTE:  Stiff peaks mean that the cream mixture will hold firmly onto the beaters.  Do not overbeat or you will end up with butter.

ENJOY!

CLICK HERE FOR PRINTABLE RECIPE

CINNAMON ROLL CAKE

I am so sorry I have not shared any recipes on my blog lately.  So, to make up for it I knew I needed to share something reallllly special.

 

Well, this cake it pretty close to perfect!

 

My kitchen smells amazing when it is cooking and you literally can eat it while it is still warm.  In fact, the next day I will pop a piece in the microwave for a few seconds and it tastes just like it came out of the oven. 

 

I made it last year for bunco to announce Chelcie Concienne Barnett's and Ashley Concienne's pregnancies.  We called it "Bun In The Oven" cake.   Definitely bad for my "buns" though!  He He!

 

It is an easy cake to make but make sure you read through the instructions first. 

 

CINNAMON ROLL CAKE

 

 

CAKE:

3 cups flour

1/4 teaspoon salt

1 cup sugar

4 teaspoons baking powder

1-1/2 cup milk

2 eggs

2 teaspoon vanilla

1/2 cup butter, melted

 

Mix everything for 2 minutes except for the butter.  Slowly stir in butter and pour into a greased 9X13 pan. 

 

TOPPING:

1 cup butter, softened

1 cup brown sugar

2 tablespoon flour

1 tablespoon cinnamon

 

 

Mix all the topping ingredients together until well combined.  Drop evenly over the batter and swirl with a knife.

 

Bake at 350 degrees for 28-32 minutes

 

 

 

GLAZE:

2 cups powdered sugar

5 tablespoon milk

1 teaspoon vanilla

 

 

 

Drizzle glaze over cake while it is still warm.

 

 

 

 

CLICK HERE FOR PRINTABLE RECIPE

SOCK IT TO ME CAKE

 

I would love to know who originally penned this recipe!  I got this from my Mom who had it for ages.  She had it so long that she forgot where she got it from or who wrote it down for her.  I thought it was my Grandmother's recipe.  Sock It To Me cake was my very favorite cake that she made so I was really hoping that it was hers.  However, my Mom said it did not look like my Grandmother's handwriting and I reluctantly have to agree.  I would love to find out whose handwriting this is so I am on a mission!  UPDATE:  I found out from my cousin, Sharon, that it was her mother's recipe card with her handwriting.  So happy to find that out....I loved my Aunt Telle.  My favorite memory of her...She actually talked my mom, who I begged and begged and only got "no" like 100 times, into letting me get my ears pierced.  She actually pierced them herself because she was a nurse...so do I even have to explain how angelic she became in my 13 year old eyes?!?!  Now it was back in the day of freezing my ear lobes with ice and pushing through the earring but that is different story and hilarious!!!

Anyway, I asked my kids what dessert they wanted for Christmas.  Christopher said he didn't really care and Crystal said she didn't want a dessert (can you believe?) but Holly gave me three suggestions...Apple Pie, Texas White Sheet Cake or Sock It To Me Cake!  They all sounded yummy but the Sock It To Me cake won out!

I could just kick myself because we got busy in the kitchen and eating some really good food and I forgot to take a picture with the icing...ugh! So this photo was taken right out of the oven without the icing drizzled over.   But it was so pretty!! 

However, I did take pictures as I was making the cake so I am gonna get busy sharing those with you and the recipe too!!!  So, here we go!

SOCK IT TO ME CAKE

1 - Box of Yellow, Butter Recipe Cake Mix
3/4 cup of cooking oil
1/2 cup sugar
1 - 8 ounce carton Sour Cream
4 eggs

FILLING: (I actually doubled this but next time I would double everything except the pecans)
3 tablespoons light Brown Sugar
1/2 cup chopped Pecans
2 teaspoons Ground Cinnamon

ICING:
1 heaping cup Powdered Sugar
2 tablespoons melted butter

2 tablespoons milk

1 teaspoon vanilla

 

PREHEAT OVEN TO 350 DEGREES

 

 

Place cake mix and sugar into the large bowl

 

Make a "well" and pour in oil

 

Add the sour cream and mix slowly.

 

Add eggs, one at a time beating after each addition.

 

 

Spray a bundt pan with Baker's Joy or grease and flour the pan.

 

Pour half of the batter into the pan.

 

 

Combine pecans, brown sugar and cinnamon in a bowl.

 

Spread the mixture over the batter

 

Pour the remaining batter over the top of the cinnamon, pecan, sugar mixture

 

Place in a 350 degree oven for 1 hour.

 

Remove from oven and let sit for 10-15 minutes.  Flip out on a cake plate and let cool.

 

Drizzle with icing.

This is a recipe that I will definitely be making again!  It was scrumptious!!!!

 

CLICK "HERE" FOR PRINTABLE RECIPE

TEXAS WHITE SHEET CAKE

OH MY GOSH!!  This cake is divine!!!  It is probably the easiest cake I have ever made!  It is extremely moist and the flavor is off the charts!  My daughter, Holly, just ate a piece and said, "this is the best cake I have ever had...it is a little piece of heaven!"  Haha!!

There was so much "hoopla" about this cake before I got to try it.  A friend of mine, Julie Stamey, had made this for a bible study and several of my friends had been there and ate it.  Their eyes literally teared up when they talked about it..haha!!  My curiosity was up....I had to try it!!!  So, I called Julie one day and begged and begged and begged for the recipe!  And finally....she gave it to me.   Oh I'm just kiddin'....she very graciously shared the recipe with me....she is not only a sweet person but an amazing baker as well!

Kelly Roebuck(in middle), Julie Stamey (right) and myself a couple of years ago.

Just a little side-note....my friend Nita made this recipe into cupcakes and they were just as spectacular as the cake.  I also think you could probably play around with the extracts and use lemon, vanilla,  or coconut instead of the almond.  But it is real hard to change up something that tastes as great as this recipe does!

I made this cake today to share with some family who are going through a very difficult time.  I originally thought that I would just bring it over as a 9 X 13 sheet cake.   I changed my mind though, and  decided to bake it as a sheet cake but cut it into bars.

Whether you decide to make it as a cake, cupcake, leave it whole, cut it into bars, share it, eat it all yourself...you have to make this cake at least one time...I promise it won't be your last!!

TEXAS WHITE SHEET CAKE

CAKE
1 cup butter, unsalted (I only had salted butter so I just left out the teaspoon of salt)
1 cup water
2 cups sugar
2 cups flour
1/2 cup sour cream (I used light sour cream...not that it matters when you are using 2 sticks of butter)
2 eggs
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon almond extract

ICING 
1/2 cup butter
1/4 cup milk
1 box powdered sugar (4-1/2 cups)
1 cup pecan or walnut pieces
1/2 teaspoon almond extract

In a large sauce pot, bring water and butter to boil.  Remove from heat.

Whisk in 2 cups of sugar to the butter/water mixture.

Whisk in the flour.

Continue with the eggs and sour cream.

Sprinkle in the baking soda and whisk to make sure it is thoroughly blended in.  

Just a little note...I never want to go to the trouble to bake something only to find out that my baking soda or baking powder was not fresh enough and ruins the whole thing.  So, when I am not sure when I used my baking soda/powder last...I just buy a new one.  It is cheap and I frequently use left-over baking soda to clean my fruits and vegetables before I use them anyway.

Add the almond extract and grease and flour a 9X13 pan or use Baker's Joy.  Baker's Joy is easy (I sure use this word alot) and is all I use anymore!

Pour batter into pan and bake at 375 degrees for 20-25 minutes.

Bake until golden brown and until a toothpick stuck in the middle comes out clean.

Set the cake aside while you make the icing.

Boil 1 stick of butter and 1/4 cup of milk.

\

Whisk in 1 box or 4-1/2 cups of powdered sugar.

Add 1 cup of pecan pieces and 1/2 teaspoon of almond extract.

Spread on the warm cake

Eat a piece now but pace yourself...this baby has 3 sticks of butter total!

ENJOY!