Rocky Road Chocolate Cake

This is not a picture of the cake I made.  It does look a lot like it, however.  I have no picture because (1) I forgot to take my camera to our Sunday school cookout where it was originally served, and (2) I ate all of the leftovers when we returned home from the cookout.  I could have taken a picture back at home but I was too ravenous that it honestly never crossed my mind.  That's life these days--a starving stomach, followed by inhaling food "just to get something in", then suffering the consequences afterwards for eating too fast.  Oh, the joys of pregnancy!  Anyway, back to the cake, it was easy as pie (or cake) and cooks in a slow cooker.  It can easily be transported if you are taking elsewhere.  Also, it has a cobbler-like consistency; therefore, it's best served with vanilla ice cream.  Yummy stuff.  You've got to try it.

Rocky Road Chocolate Cake
Southern Living, October 2008

1 (18.25-oz.) package German chocolate cake mix

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1 (3.9-oz.) package chocolate instant pudding mix

3 large eggs, lightly beaten

1 cup sour  cream

1/3 cup butter, melted

1 teaspoon vanilla extract

3 1/4 cups milk, divided

1 (3.4-oz.) package chocolate cook-and-serve pudding mix

1/2 cup chopped pecans

1 1/2 cups miniature marshmallows

1 cup semisweet chocolate morsels

Vanilla ice cream (optional)

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1. Beat cake mix, next 5 ingredients, and 1 1/4 cups milk at medium speed with an electric mixer 2 minutes, stopping to scrape down sides as needed. Pour batter into a lightly greased 4-qt. slow cooker.
2. Cook remaining 2 cups milk in a heavy nonaluminum saucepan over medium heat, stirring often, 3 to 5 minutes or just until bubbles appear (do not boil); remove from heat.
3. Sprinkle cook-and-serve pudding mix over batter. Slowly pour hot milk over pudding. Cover and cook on LOW 3 1/2 hours.
4. Meanwhile, heat pecans in a small nonstick skillet over medium-low heat, stirring often, 3 to 5 minutes or until lightly toasted and fragrant.
5. Turn off slow cooker. Sprinkle cake with pecans, marshmallows, and chocolate morsels. Let stand 15 minutes or until marshmallows are slightly melted. Spoon into dessert dishes, and serve with ice cream, if desired.

Note:

This cake will look like it needs to cook just a little longer, but by the time the topping is set, it's ready to serve.

Enjoy,

   Marie

Chocolate Chocolate (Chocolate) Cake

B and I had my coworkers and their husbands over for dinner at our home about three weekends ago.  I really enjoyed planning and preparing the meal.  And I actually cooked a couple of recipes from Mamas' posts on this blog like Cranberry-Dijon Pork, which I had not tried and it was to die for!  For this particular dinner, I was especially looking forward to making dessert.  We all love chocolate at the office so I knew dessert must consist of just that.  I automatically retrieved Aunt "Skeeter's" cookbook from the shelf in search of the perfect chocolate dessert recipe.  I was not surprised when I quickly found a match--"Chocolate Chocolate Cake".  Oh my! After a phone call to Aunt Skeeter for reassurance and a short trip to Publix, I was ready to make this chocoholic's dream.  And, as if two chocolate components weren't enough, I topped this decadent cake off with a third chocolate--white chocolate morsels.  It was heavenly, every bit of it.  Since then I have made this cake again and for the third chocolate topping I used mini semi-sweet morsels.

For the holidays, I plan on substituting the semi-sweet morsels for the dark chocolate and mint ones.  And maybe if I'm feeling frisky, I'll shave some Andes mints over the icing. We'll see...

Chocolate Chocolate Cake
Marcelle Shelnutt, Niceville, FL

• 1 pkg. Devil's food cake mix (I used Duncan Hines)
• 1 small pkg instant chocolate pudding
• 6 oz. of package semi-sweet chocolate chips (about 1/2 of bag)
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 eggs
• 1 - 8 oz container sour cream

Preheat oven to 350 degrees.  Combine all ingredients except chocolate chips.  Mix on LOW with electric mixer until blended then beat on HIGH for 5 minutes.  Stir in chocolate chips and pour into greased tube pan and bake for 50 to 60 minutes or until cake pulls away from the sides of the pan (my oven cooks fast so it takes approximately 50 minutes).  Aunt "Skeeter" says please do not overcook this cake! Allow to cool completely on wire rack.  Make frosting--recipe following.

Frosting:

• 6 oz semi-sweet chocolate chips (about 1/2 of bag)
• 1/2 cup sour cream
• 1 tsp vanilla
• 1/2 cup powdered sugar

Melt chips in microwave, cooking in 30 second intervals then stirring until melted, and cool.  Stir in sour cream and vanilla.  Add sugar and stir until combined.  Pour over cooled cake. 
*To make triple chocolate cake, sprinkle your favorite morsels over frosting.

Enjoy!

Marie

Fudge Pecan Pie

I am a recipe clipper. Nary a label, box, bag, or advertisement escapes me. I have found some keeper recipes that way and Fudge Pecan Pie is one of them. I came across it years ago, probably during the holidays when you find recipes attached to coupon pages in the newspaper. The pie is easy and quick to assemble and I usually have all of the ingredients on hand, especially this time of year. WARNING! This is a very rich pie so small servings are more than enough to satisfy even the most devout chocoholic. Serve slices with a tall glass of milk or a cup of coffee. Oh my, I feel a craving comin' on!

Fudge Pecan Pie

1/2 cup butter

3 tablespoons cocoa

3/4 cup hot water

2 cups sugar

1/2 cup flour

1/8 teaspoon salt

1 teaspoon vanilla

1 small can evaporated milk

1 cup chopped pecans

1 frozen deep dish pie crust shell

whipped topping, if desired

Preheat oven and cookie sheet to 350F. In medium saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir again. With wire whip blend in sugar, flour, salt, extract, and evaporated milk. Stir until batter is smooth. Mix in pecans and pour into pie shell. Bake on preheated cookie sheet for 50 minutes or until knife inserted 1 inch from the edge comes out clean. Serve cooled pie with whiiped topping if desired.



Nutella Swirl Pound Cake

If you know me well you know that I am a peanut butteraholic. If at home, you will find me camped out at the pantry door with spoon in hand going to town in the peanut butter jar (for all of you who eat my cooking, don't worry--I have my OWN jar!). I will occasionally put a dab on a banana, squirt chocolate syrup over my peanut buttered spoon, or do the same with grape jelly. I just cannot get enough peanut butter!

About a year ago, I sent B to the grocery store and as usual he came home with at least 3 extra items that weren't on the list. One of the "extras" was a jar of Nutella. I had seen it at the store and knew people who ate it but didn't take a interest due to my peanut butter freakishness. Well, for dessert this particular night, B asks if he could have one of "my" bananas. (I eat a banana every morning and when without it, it gets ugly. In fact, I am out this morning and WW III is about to go down in Montclair!) After I agreed, he proceeded to open the new jar of Nutella and put spoonfuls of it over each bite of banana just as I do with peanut butter. I am standing back thinking, "Oh no he didn't". Then after 2 or 3 bites, he says "Babe, this is amazing; you've gotta try it." So I did and now, admittedly, I am a Nutellaholic. End of story...

Here's a recipe that I have made twice. It's a combination of two of my most favorite things--Nutella and pound cake. Fortunately, I took the pictures on the first batch because the second round under-cooked and was less attractive, yet still delicious nonetheless. Try this scrumptious dessert and I promise you won't have regrets. Enjoy!

"I'm smiling 'cause I'm so good!"

Nutella Swirl Pound Cake
From Easy Desserts, Vol. 45

4 large eggs, at room temperature, lightly beaten
2 tsp pure vanilla extract
1 1/2 cups unbleached all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 1/4 cup sugar
1 jar (13 ounces) Nutella

Preheat oven to 325 degrees. Grease a 9-inch x 5-inch loaf pan and dust with flour (The first cake I made turned out best in a porcelain dish vs. metal.).

Combine the eggs and vanilla in a glass measuring cup and lightly beat. Combine the flour, baking powder, and salt in a medium mixing bowl.

Combine the butter and sugar in a large mixing bowl and cream with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down sides as necessary.

With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow stream, stopping the mixer once or twice to scrape down sides.

Turn the mixer to low speed and add the flour mixture, 1/2 cup at a time, scraping down the sides of the bowl after each addition. After the last addition, mix for 30 seconds on medium speed.

Scrape 1/3 of the batter into the prepared pan and smooth with a spatula. Spread 1/2 of the Nutella over the batter and smooth with a clean spatula. Scrape another 1/3 of batter over the Nutella and smooth. Scrape the remaining Nutella over the batter and smooth. Spread the remaining batter over the Nutella and smooth. Run a butter knife blade through the batter to create marbling. Do not overmix.

Bake the cake until it's golden and a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Let the cake cook in the pan for 15 minutes, invert it onto a wire rack, and then turn it right side up on rack to cool completely. Slice and serve.

Store uneaten cake in a cake keeper or wrap in plastic wrap and store at room temperature for up to 3 days.

Enjoy (and be prepared to become a Nutella freak like me!),
Marie

Creamy Mocha Frozen Dessert

This is one of my favorites. It came from my Aunt "Skeeter" in Niceville, Florida. I love it because it's flexible in that you can lighten it up, make pies from it instead of one large dish, add your favorite toppings, etc. And because it's frozen, it will keep for a long time. I am going to begin with the original recipe. Then, I will include the changes I made.

Creamy Mocha Frozen Dessert
Marcelle Shelnutt, Niceville, Florida

2 tsp instant coffee
1 Tbsp hot water
1 cup Oreo cookie crumbs
3/4 cup pecans, divided
1/4 cup margarine, melted
2 - 8 oz cream cheese, softened
1 - 14 oz can sweetened condensed milk
1/2 cup chocolate syrup
1 - 8 oz Cool Whip, thawed

1) Dissolve coffee in hot water, set aside. 2) Combine cookie crumbs, 1/2 cup pecans, and margarine. 3) Pat into 13x9x2 pan. 4) Beat cream cheese until smooth, blend in coffee, milk, and chocolate syrup. 5) Fold in Cool Whip and spread over crust. 6) Freeze.

*Alternative:  This version makes two pies (and does not include pecans). Use 2 precooked chocolate graham or Oreo pie crusts. Begin with Step 1 but omit Steps 2 and 3. Continue with Steps 4 and 5. Divide mixture among two pie crusts. Freeze. I like to take a Hershey's milk or dark chocolate bar and grate over the top using a lemon zester. I think spinkles of crushed Oreos would be delish as well. Also, it you're missing the pecans on this version, simply add after you've poured the cream cheese mixture into your pie shells. Get creative and have fun with this recipe!

Enjoy,
Marie

Chocolate Sheet Cake

How are you celebrating the holiday weekend? Some of our family members are at the lake. Others are visiting in Atlanta. Us? Our plans got changed and we are finding ourselves at home and busy tying up some loose ends that keep nagging at us.

Wherever you are and whatever you do, I know at some point you will be thinking about something to eat. I've got a great dessert for you that can go anywhere, anytime, and is a real crowd pleaser. I call it a "bake and take" cake because it can be baked, frosted, and ready to eat or leave the house with you in an hour. I almost always have the ingredients on hand and I can easily make it on my lunch hour. I've even mixed it up while preparing breakfast. While the cake bakes, I put on my "face", do my hair, and get dressed. I pour on the icing just before I leave for work. I am also including some variations you might want to try sometime.

Have a safe and happy Labor Day!

Bring butter, water, oil, and cocoa to a boil over medium heat.

Pour the hot mixture over the flour and sugar and mix well. Make sure you use a heat proof mixing bowl. Add the eggs, buttermilk, and vanilla.

Pour it all into a greased (or Pam'd) 13x9 baking pan. Bake at 350 for 45 minutes.

I wanted to show you my little nut chopper. I know you probably have a fancy, schmancy chopper, all electric and everything and I've got one too. But this one belonged to my Nannie and guess what?
When the glass cup is almost full I know I have a cup of chopped nuts. So, there. Laugh at it if you want to.

Okay, this is what the icing looks like and I wish you could smell the delicious aroma of chocolate in my kitchen right now! Pour onto the hot cake and then lick the pan.

There she is and she tastes as good as she looks. I have never taken this cake anywhere that I didn't get compliments and requests for the recipe.

Chocolate Sheet Cake
2 cups self-rising flour
2 cups sugar
1 cup water
3 tablespoons Hershey's cocoa powder
2 sticks butter
1/2 cup vegetable oil
1/2 cup buttermilk
2 eggs
1 teapoon vanilla
Mix flour and sugar in a large mixing bowl. I whisk the two together to break up lumps in flour. In  a medium saucepan, mix water, 2 sticks butter, oil, and cocoa. Bring to a boil over medium heat whisking occasionally until smooth. Pour hot mixture over sugar and flour mixture and whisk until blended. Add buttermilk, eggs, and vanilla, mixing well. Pour into a greased 13x9 inch pan (I use cooking spray to grease pan). Bake at 350F about 45 minutes or until cake tests done in center. While the cake is baking, make the icing.

Icing for chocolate sheet cake:
1 stick butter
3 tablespoons Hershey's cocoa powder
6 tablespoons buttermilk
1 box (1lb) confectioners sugar
1/2 cup chopped pecans
1 tablespoon vanilla
Wipe out or rinse the saucepan you used for the cake and use it to make icing. Bring butter, buttermilk, and cocoa to a boil over medium heat, whisking until smooth. Remove from heat and whisk in confectioners sugar until smooth. Add pecans. Pour over hot cake in pan.

Variations on a theme:
To make a chocolate peanut butter cake, make the cake as directed. Mix together a 12 oz jar of creamy peanut butter and 1/2 tablespoon vegetable oil. Spread over hot cake and let cool. Make icing as directed above leaving out chopped pecans. I've never tried it but I bet it would be good to add chopped peanuts to the icing. Pour icing over cooled cake.

To make a rocky road cake, prepare cake as directed and let cool a little bit.While cake is still warm pour a bag of miniature marshmallows on top. Prepare icing as directed above and pour over marshmallows and cake.

Happy cooking!
Nan

A Year on Ladybug Farm Cupcakes

What inspired me to bake these cute and delicious cupcakes? Membership in a newly formed and, as yet, unnamed book club. I am really excited about this new adventure because, number one, it gives me a good excuse to read a book instead of, say, ironing or washing the dishes. As if I needed an excuse. Number two, I really like the other members. I know all of them, some better than others. They are women I am not around very often. We don't live in the same town, move in the same circles, or go to the same church. But I just know we are going to have the best time together! We chose A Year on Ladybug Farm by Donna Ball as our first "read." So when I saw these ladybug cupcakes in Martha Stewart"s book, Cupcakes, I knew I had to make them for our meeting to discuss the book. While Martha's recipe calls for a yellow cake, chocolate seemed to be a better choice since it is the color of good, rich dirt and grass grows from dirt, does it not?

While looking at another food blog, "Bake at 350," I saw that she, also, had made the ladybug cupcakes using chocolate cake and provided the recipe which I will share with you here. Have fun but be prepared to spend some time on these. The cupcakes themselves are easy...it's the decorating that took so long. Well, I never said I was a professional! Oh, and my sister, Marcelle, helped me.

Thanks, girlfriend.

One Bowl Chocolate Cupcakes

3/4 cup dutch process cocoa (I use Hershey's Special Dark cocoa)

1 & 1/2 cup all purpose flour

1 & 1/2 cup granulated sugar

1 & 1/2 teaspoon baking soda

3/4 teaspoon baking powder

3/4 teaspoon coarse salt

2 eggs

3/4 cup warm water

3/4 cup buttermilk

3 tablespoons vegetable oil

1 teaspoon pure vanilla extract

Preheat oven to 350F Place 18 liners in cupcake pans. Whisk together cocoa, flour, sugar, baking soda, baking powder, and salt. Add eggs, warm water, buttermilk, oil, and vanilla. Mix on low speed about 3 minutes. Batter is very wet. It is easier to pour into cups if batter is transferred to a container with a spout. Fill cups 2/3'rds full. Bake 20 minutes. Cool completely on racks before frosting.

Here is the buttercream frosting recipe I usually use to decorate cakes:

1/2 cup solid vegetable shortening

1/2 cup butter

1 teaspoon pure vanilla extract

4 cups sifted confectioners sugar

2 tablespoons milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar and beat well on medium, scraping down side and bottom of bowl often. Add milk and continue beating until light and fluffy. Keep frosting covered until ready to use. Refrigerate leftover frosting in airtight container up to 2 weeks. Rewhip before using. Makes 3 cups

To decorate the cupcakes, I tinted portions of frosting with Wilton colors Leaf Green, Red Red, and Black. I used Wilton tip # 233 to make the grass. Since I didn't have fondant or marzipan to make the ladybugs, I used a round tip to pipe an oval shape and let it dry a few minutes. Then I could pat the frosting into the ladybug shape. Next, I added the black head and spots.

As Marcelle and I usually do when we talk about recipes, we discuss what we might do differently, add or subtract to suit our tastes. As in this case, we couldn't help but think of other frostings that would be yummy on these moist, chocolatey cupcakes. Like, say, chocolate cream cheese, or peanut butter, or mocha, or 7 minute..............you get the picture.

Happy cooking!

Nan