Category Archives: Cakes & Frostings

Chocolate Frosting

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chocolatefrosting

Chocolate Frosting

I use my MIL’s chocolate icing for just about everything because it is so good, One-Minute Chocolate Icing, but for a change I tried this recipe.  It is more of a frosting and not an icing.  It is very, very good and very easy to make.

  • 1/2 cup butter, softened
  • 2 2/3 cups sifted confectioners sugar
  • 1/3 cup half and half, whole milk or heavy cream
  • 1 1/2 teaspoons vanilla

Choose one of the following:

  • 1/3 cup sifted unsweetened cocoa powder (for light)
  • 1/2 cup sifted unsweetened cocoa powder (for medium)
  • 3/4 cup sifted unsweetened cocoa powder (for dark rich)

Cream butter in a small bowl.  Add cocoa powder, vanilla, confectioners sugar alternately with cream.

Beat with electric mixer until desired texture is achieved.  More cream may be needed depending on the amount of cocoa powder you choose to use.

** If you would like ultra fluffy chocolate frosting, add in 1 to 1 1/2 cups Cool Whip at the end of mixing on low speed.

Makes:  2 cups (May be frozen.)

“There is a longing in every heart that only Jesus can satisfy.”

 

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Baked Pumpkin Donuts

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bakedpumpkindonuts

Baked Pumpkin Donuts

To make these donuts you will need a donut pan.  They are so moist and delicious!

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1 cup sugar, divided
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract
  • 3/4 teaspoon ground cinnamon
  • 1/4 cup unsalted butter, melted

Preheat oven to 400 degrees.  Coat a donut pan with nonstick spray.

In a large bowl, combine flour, baking powder, pumpkin pie spice, salt and baking soda.

In the bowl of an electric mixer fitted with the paddle attachment, beat 1/2 cup granulated sugar, brown sugar and vegetable oil on medium-high until well combined, about 1-2 minutes.  Beat in eggs, one at a time, until well combined.  Beat in pumpkin and vanilla until just combined.  Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated.

Using a piping bag fitted with a round piping tip or a large Ziplock bag with the corner cut off, pipe the batter evenly into the donut pan.  Place into oven and bake for 10-12 minutes, or until donuts are slightly browned and spring back when touched.

In a medium bowl, combine remaining 1/2 cup granulated sugar and cinnamon.

When the donuts are done, cool for 10 minutes and brush the tops with butter, gently tossing in the cinnamon sugar mixture.

Serve warm or at room temperature.

Makes 12 donuts.

“Encouraging words bring hope to the human spirit.”

Stabilized Whipped Cream

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Stabilized Whipped Cream

This can be used as a replacement for Cool Whip.

  • 8-oz. pkg. cream cheese, softened to room temperature
  • 2 cups heavy whipping cream
  • 4 tablespoons confectioners’ sugar (or to taste)
  • 2 teaspoons vanilla extract

In a mixing bowl, beat cream cheese with confectioners’ sugar and vanilla until soft and creamy.  Transfer to a small bowl.

In the same mixing bowl (you don’t have to clean it), beat heavy whipping cream just until soft peaks form.  You’ll want them to collapse, not stand up.

Add the cream cheese mixture by distributing it in thirds around the mixing bowl.  Beat until stiff peaks are formed.

Store in refrigerator until ready to use.

Yields about 5 cups.

“Eternal life is a free gift ready to be received.”

 

 

Chocolate Cake in a Mug

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Chocolate Cake in a Mug

I made this for myself for Valentine’s Day.  My husband isn’t much into chocolate so I just made it for me.  Very moist and delicious!

  • 3 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 2 teaspoons cocoa powder
  • 1/4 teaspoon baking powder
  • 3 tablespoons milk
  • 1 tablespoon canola oil
  • 1 drop vanilla extract
  • 10 semi-sweet chocolate chips

In a 1-cup capacity mug or cup, whisk (or use a fork) flour, sugar, cocoa powder and baking powder.  Add the milk, oil and vanilla.

Whisk until the batter no longer has lumps.  Sprinkle with chocolate chips.

Cook cake in microwave for 45 seconds.  Let cool for 5 minutes to allow for the cake to finish cooking.

Serves 1.

Note:  If you want to triple or quadruple the recipe for more servings, combine the ingredients in a bowl.  Then pour into your mugs.  Remember, you have to cook cakes one by one in microwave for uniform cooking.

“How deep is the Father’s love for us!”

Pineapple Cheesecake Dessert

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Pineapple Cheesecake Dessert

This is a delicious no-bake cheesecake.  Very easy dessert to make.

  • 1 (20 oz.) can crushed pineapple in juice, undrained
  • 1 (3.4 oz.) pkg.  vanilla instant pudding mix
  • 1 (8 oz.) tub whipped topping, thawed, divided
  • 2 (8 oz.) pkg. cream cheese, softened
  • 1/3 cup sugar
  • 1 (10 oz.) angel food cake, cut into 1-inch cubes
  • Strawberries, quartered lengthwise

Whisk pineapple and dry pudding mix in medium bowl until blended.  Stir in 1 cup whipped topping.

Mix cream cheese and sugar in large bowl until blended.  Gently stir in remaining whipped topping.

Place half the cake cubes in 9-inch springform pan; top with layers of cream cheese mixture and remaining cake cubes.  Cover with pineapple mixture.

Refrigerate 4 hours.  Remove rim of pan.  Transfer dessert to plate.  Serve topped with strawberries.

Makes 12 servings.

“Encouragers pick others up when troubles weigh them down.”

Heavenly Coconut Cream Cake

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Heavenly Coconut Cream Cake

This is so easy to make and so delicious!

  • 1 white cake mix, baked as directed on box
  • 1 can Eagle Brand Condensed Milk
  • 1 (15-oz.) can Cream of Coconut (Not coconut milk)
  • 1 (8-oz.) container Cool Whip
  • 7 oz. shredded coconut

Bake white cake in a 9-in. x 13-in. pan.  Mix 1 can condensed milk with cream of coconut.  Poke holes all over cake about an inch apart.  Pour mixture into holes and over warm cake.  Cool in refrigerator.  Frost with Cool Whip and coconut.  Keep refrigerated.

“A world in darkness needs the light of Jesus.”

 

Lime Poke Cake

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limepokecakeLime Poke Cake

Here’s your St. Patrick’s Day dessert.  I served this for bridge with mint chocolate chip ice cream.  Delicious and very pretty!

  • 1 pkg. white cake mix
  • 2 (3-oz.) pkg. lime jello
  • 1 cup boiling water
  • 1/2 cup cold water

Topping

  • 1 cup cold milk
  • 1 (3.4-0z.) instant vanilla pudding mix
  • 1 (8-oz.) carton whipped topping, thawed
  • Green sprinkles

Prepare and bake cake according to package directions, using a greased 13-in x 9-in baking dish.  Cool on a wire rack for 1 hour.  In a small bowl, dissolve jello in boiling water; stir in cold water and set aside.

With a wooden skewer, poke holes about 2 in. apart into cooled cake.  Slowly pour jello over cake.  Cover and refrigerate.

In a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick).  Fold in whipped topping.  Spread over cooled cake.  Decorate with sprinkles.  Cover and refrigerate until serving.

Makes 12-15 servings.

“Whoever guards his mouth and tongue keeps his soul from troubles.”