Chocolate Sponge Cake

Check out this quick and easy basic chocolate sponge cake. This moist chocolate cake is a super simple, all-in-one cake for all those chocolate lovers out there. Serve with an extra dollop of cream for ultra indulgence.
It’s always useful to be able to chuck a sponge cake together. Purists may argue that an airy cake is best made in stages, starting with creaming the butter and sugar, but an extra teaspoon of baking powder makes up for any shortfall in lightness.
Make sure your butter is really soft or you won’t be able to beat the mixture without getting lumps. And line your cake tins before you start making the cake if the mix has to wait while you find tins, baking paper, etc, it may lose some of its lightness.
We prefer to use ordinary dark chocolate, which has a little added sweetness, for icing our sponge cake you can use 70% chocolate, but you may need to sweeten the icing with a little sugar if it tastes very strong and bitter.

INGREDIENTS

• self-raising flour 175g
• 70% cocoa powder 3 tbsp
• unsalted butter 175g, softened completely
• golden caster sugar 175g
• baking powder 1 tsp
• eggs 3
• milk 1-2 tbsp 
• double cream 300ml pot

DIRECTIONS

1. Heat the oven to 180c/fan160c/gas4. Line and butter 2 x 18cm sandwich tins. Beat the cake ingredients together in a bowl, add the milk if the mixture is too stiff – it should drop off a spoon when tapped. Divide the mixture between the tins and level the tops.
2. Bake on the same shelf for 20-25minutes or until the sponges are risen, slightly shrunk away from the edge of the tin and spring back when lightly pressed. Leave to cool for 5 minutes then turn out onto a rack and peel off the paper. Cool completely before filling.
3. White chocolate and raspberry: omit the cocoa and leave the flour at 175g. Stir a handful of white chocolate chips into the mix before baking. In the icing, swap dark chocolate for white, melt it without the butter and fold it into 150g half-fat mascarpone instead. Add a layer of fresh raspberries to the filling.
4. Chocolate and orange: make the cake mix and add the zest of 2 oranges and a handful of dark chocolate chips. Add the zest of an orange and a little icing sugar to the whipped cream.

Chocolate Cake

Fresh zucchini, chocolate cake, and a simple ganache come together for this surprisingly easy and rich chocolate cake!

INGREDIENTS

Cake

• 1 box Immaculate Baking Co.™ chocolate cake scratch baking mix
• 1 1/4 cups milk
• 3/4 cup butter, melted
• 1 cup finely shredded unpeeled zucchini (about 2 medium)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon vanilla
• 4 eggs

Ganache

• 2/3 cup heavy whipping cream
• 6 oz semisweet baking chocolate, chopped

Topping

• 1 cup sliced fresh strawberries or raspberries

DIRECTIONS

1. Heat oven to 350°F. Grease bottoms and sides of two 9-inch round cake pans; line bottoms with round pieces of cooking parchment paper, and grease parchment paper.
2. In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide and spread batter evenly in pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove from pans. Cool completely, about 1 hour.
3. In 1-quart saucepan, heat whipping cream over low heat until hot but not boiling; remove from heat. Stir in chocolate until melted; let stand at room temperature 20 to 25 minutes. Ganache is ready to use when it mounds slightly when dropped from spoon. It will become firmer the longer it cools.
4. Place 1 cake layer top side down on cake stand or plate. Spread with 1/3 cup of the ganache. Top with second layer, top side up. Pour remaining ganache carefully onto top center of cake; spread with large spatula so it flows evenly over top and starts to drip down sides of cake. Let ganache set before cutting. Serve with strawberries.

Queen of Hearts Cake

Swirls of vanilla frosting decorate this beautiful 3-layer cake, perfect for any celebration. A slice reveals a dramatic red layer inside sure to impress all.

INGREDIENTS

Cake

• 2 boxes Betty Crocker™ Super Moist vanilla cake mix
• Water, vegetable oil and eggs called for on cake mix boxes
• 1 teaspoon unsweetened baking cocoa
• Red gel food color

Topping and Filling

• 5 containers (16 oz each) Betty Crocker™ Rich & Creamy vanilla frosting
• Red heart shaped candies

DIRECTIONS

1. Heat oven to 350°F. Grease 3 (8-inch) round cake pans with shortening, or spray with cooking spray.
2. Make cake batter as directed on boxes (both boxes can be made at one time).
3. Spread one-third of the batter in each of 2 cake pans (about 2 1/2 cups each). To remaining one-third of batter, beat in baking cocoa with whisk until well blended. Add food color to desired color. Pour batter into third pan.
4. Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans to cooling rack. Cool completely, about 1 hour. Trim off rounded tops of cake layers, if necessary.
5. Place small amount of frosting in center of plate to keep cake in position. Place 1 white cake layer, bottom side down, on plate; frost with 1/2 cup frosting. Top with red cake layer; frost with 1/2 cup frosting. Top with remaining white cake layer. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
6. Fit decorating bag with medium star tip. Fill bag with frosting. Starting about 1 1/2 inches from bottom edge of cake, pipe center of rosette flower, then apply steady pressure to bag while squeezing frosting, and pipe in tight circle to make flower about 2 inches in diameter. Tap tip to cake to complete flower, and lift off. Continue piping flowers to cover side of cake, staggering up and down sides so no empty spaces show. Refill piping bag as needed. Pipe rosette flowers on top of cake to cover.
7. Sprinkle top of cake with heart-shaped candies. Refrigerate 30 minutes before serving.

Peanut Butter Silk Cake

Love sweet and creamy peanut butter? Try it in both a whipped cream filling that's loaded with flavor and a moist cake enrobed in creamy chocolate frosting.

INGREDIENTS

• 1 box Betty Crocker™ Super Moist™ yellow cake mix
• 1 1/4 cups water
• 1/2 cup creamy peanut butter
• 1/3 cup vegetable oil
• 3 eggs
• 1/4 cup butter or margarine
• 1/4 cup packed brown sugar
• 1 cup whipping cream
• 1/2 cup creamy peanut butter
• 1 container (1 lb) Betty Crocker Rich & Creamy chocolate frosting
• 1 cup chopped peanuts, if desired

DIRECTIONS

1. Heat oven to 350°F (or 325°F for dark or nonstick pans). Generously grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
2. In large bowl, beat cake mix, water, 1/2 cup peanut butter, the oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.
4. In 2-quart saucepan, melt butter over medium heat; stir in brown sugar. Heat to boiling; boil and stir 1 minute. Remove from heat. Refrigerate 10 minutes.
5. In chilled medium bowl, beat whipping cream on high speed until soft peaks form; set aside. In another medium bowl, beat 1/2 cup peanut butter and the brown sugar mixture on medium speed until smooth and creamy. Add whipped cream to peanut butter mixture; beat on medium speed until mixture is smooth and creamy.
6. Split each cake layer horizontally to make 2 layers. Fill each layer with about 2/3 cup peanut butter mixture to within 1/2 inch of edge. Frost side and top of cake with frosting. Press peanuts onto frosting on side of cake. Store covered in refrigerator.

Chocolate Strawberry Icebox Cake

Cool and creamy, this company-worthy cake features an unbeatable combination of mascarpone cheese, chocolate, whipping cream and graham crackers. Prepare it in 20 minutes, then let all the flavors chill into perfection.

INGREDIENTS

• 1 lb fresh strawberries, cut into quarters
• 3 tablespoons powdered sugar
• 3 cups cold whipping cream
• 1 container (8 oz) mascarpone cheese
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 1 box (14.4 oz) chocolate graham crackers
• 1 cup miniature semisweet chocolate chips

DIRECTIONS

1. In medium bowl, place strawberries. Sprinkle with 3 tablespoons powdered sugar; let stand 10 minutes. Crush with potato masher or spoon; set aside.
2. In large bowl, beat whipping cream with whisk attachment of electric mixer on low speed until stiff peaks form.
3. In medium bowl, beat cheese, 1/2 cup powdered sugar and the vanilla with electric mixer on medium speed until combined. Fold in whipped cream, then fold in mashed strawberries.
4. Line bottom of 13x9-inch pan with single layer of graham crackers. Spread one-third of the strawberry-cream mixture over crackers; sprinkle with 1/3 cup of the chocolate chips. Repeat layers twice. Refrigerate 2 hours before serving.

Chocolate Peanut Butter Icebox Cake

Layers of double chocolate chunk cookies and a creamy peanut butter mixture make this classic icebox dessert an irresistible summertime treat.

INGREDIENTS

• Betty Crocker double chocolate chunk cookie mix
• Oil, water and egg called for on cookie mix pouch
• 1 package (8 oz) cream cheese
• 1/3 cup creamy peanut butter
• 1/4 cup powdered sugar
• 1 teaspoon vanilla
• 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
• 1 cup mini peanut butter cups
• 1/2 cup chocolate sauce or topping

DIRECTIONS

1. Bake cookies as directed on pouch. Cool completely.
2. In large bowl, beat cream cheese, peanut butter, powdered sugar and vanilla with electric mixer on medium speed 2 to 3 minutes or until smooth and creamy.
3. Set aside 1 cup of the whipped topping. Add remaining whipped topping to peanut butter mixture; beat 1 minute.
4. In ungreased 13 x 9-inch (3-quart) baking dish, place single layer of cookies. Break up some of the other cookies, and fill in any gaps. Spread half of the peanut butter mixture on top. Place another layer of cookies on top, followed by remaining peanut butter mixture. Spread reserved whipped topping on top.
5. Refrigerate 8 hours. Top with mini peanut butter cups, and drizzle with chocolate sauce. Cut and serve.

Gooey Sugar Cookie Bars Cake

Reminiscent of classic gooey butter cakes, these bars are packed with plenty of butter, made easy with sugar cookie mix, and finished with whipped cream and juicy strawberries.

INGREDIENTS

Bar

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
• 1/2 cup butter, softened
• 1 package (8 oz) cream cheese, softened
• 3 1/2 cups powdered sugar
• 2 eggs
• 1 teaspoon vanilla
• 1/3 cup butter, melted

Topping

• 3 cups coarsely chopped strawberries (about 1 lb)
• 2 tablespoons powdered sugar
• 2 teaspoons fresh lemon juice
• 1 cup heavy whipping cream, whipped

DIRECTIONS

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie mix and 1/2 cup softened butter until mixture forms coarse crumbs. Spread mixture evenly in pan; press lightly.
3. In large bowl, beat cream cheese, 3 1/2 cups powdered sugar, eggs and vanilla with electric mixer on low speed until blended; scrape bottom and side of bowl. Beat on high speed until smooth. Beat in 1/3 cup melted butter until blended. Pour over cookie mixture; spread evenly.
4. Bake 30 to 35 minutes or until golden brown. Cool completely, about 2 hours.
5. Just before serving, in medium bowl, mix strawberries, 2 tablespoons powdered sugar and the lemon juice. Let stand 10 minutes, stirring occasionally. To serve, cut bars into 5 rows by 3 rows. Top each with strawberries and a dollop of whipped cream. Cover and refrigerate any remaining bars.

Cake Batter Cookie

Soft, sweet and oh-so-easy to make with Betty Crocker™ cake and cookie mixes, these clever cookie bars deliver irresistible cake batter flavor.

INGREDIENTS

Bars

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
• 1 box Betty Crocker™ Super Moist™ white cake mix
• 1 cup butter, melted and slightly cooled
• 3 eggs
• 1 teaspoon vanilla
• 3 tablespoons Betty Crocker™ Decorating Decors rainbow mix

Frosting

• 1 cup butter, softened
• 3 cups powdered sugar
• 2 to 3 tablespoons milk
• 1 teaspoon vanilla
• Assorted candy sprinkles

DIRECTIONS

1. Heat oven to 350°F. Grease bottom of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, beat sugar cookie mix, cake mix, melted butter, eggs and 1 teaspoon vanilla with electric mixer on low speed 30 seconds. Beat on medium speed about 1 minute or until blended. Stir in 3 tablespoons candy sprinkles. Spread in pan.
3. Bake 32 to 34 minutes or until golden brown. Cool completely, about 1 1/2 hours.
4. In large bowl, beat 1 cup softened butter, the powdered sugar, 2 tablespoons milk and 1 teaspoon vanilla until combined. Add additional milk 1 teaspoon at a time until spreading consistency. Spread over cooled bars. Sprinkle with assorted candy sprinkles. Cut into 6 rows by 4 rows.

Brownie Batter Cheese Cake

This genius brownie-mix hack is a chocolate lover’s dream dessert: creamy chocolate cheesecake with a chocolatey crust and a topping of silky chocolate ganache.

INGREDIENTS

Crust

• 1 box (18.3 oz) Betty Crocker™ fudge brownie mix
• Water, vegetable oil and eggs called for on box for cakelike brownies

Filling

• 2 packages (8 oz each) cream cheese, softened
• 1/2 cup sugar
• 2 tablespoons heavy whipping cream
• 1 teaspoon vanilla
• 2 eggs

Topping

• 1 1/2 cups semisweet chocolate chips
• 3/4 cup heavy whipping cream
• 1/4 teaspoon fine sea salt, if desired

DIRECTIONS

1. Heat oven to 325°F. Spray bottom of 13x9-inch pan with cooking spray.
2. Make brownie batter as directed on box for cakelike brownies. Measure out 1/2 cup batter; cover and refrigerate for later use. Spread remaining batter in bottom of pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out clean. Cool 10 minutes.
3. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add sugar; beat until smooth. Add reserved 1/2 cup batter, 2 tablespoons whipping cream and the vanilla; beat until smooth. Add 2 eggs; beat just until blended. Spread evenly over cooled crust.
4. Bake 26 to 30 minutes or until center is set. Cool 30 minutes.
5. In medium microwavable bowl, microwave chocolate chips and 3/4 cup whipping cream uncovered on High 1 minute; stir. Microwave 30 seconds; stir until smooth. Spread mixture on top of cheesecake layer. Refrigerate about 4 hours or until cooled completely. Cut into 6 rows by 4 rows. Sprinkle sea salt on top of chocolate layer before serving, if desired.

Peanut Butter Cookie Candy Bars Cake

Love crunchy caramel-peanut butter candy bars? Try these indulgent cookies to satisfy cravings.

INGREDIENTS

Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg

Filling

• 1/3 cup light corn syrup
• 3 tablespoons butter or margarine, softened
• 3 tablespoons peanut butter
• 1 tablespoon plus 1 1/2 teaspoons water
• 1 1/4 teaspoons vanilla
• Dash salt
• 3 1/2 cups powdered sugar

Caramel Layer

• 1 bag (14 oz) caramels, unwrapped
• 2 tablespoons water
• 1 1/2 cups unsalted dry-roasted peanuts
• Topping
• 1 bag (11.5 oz) milk chocolate chips (2 cups)

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Bake 12 to 15 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In large bowl, beat all filling ingredients except powdered sugar with electric mixer on medium speed until creamy and smooth. Gradually beat in powdered sugar until well blended (filling will be thick). Press filling over cookie base. Refrigerate while preparing caramel layer.
3. In 2-quart saucepan, heat caramels and 2 tablespoons water over low heat, stirring constantly, until caramels are melted. Stir in peanuts. Spread evenly over filling. Refrigerate about 15 minutes or until caramel layer is firm.
4. In small microwavable bowl, microwave chocolate chips uncovered on High 1 to 2 minutes, stirring once, until melted. Spread evenly over caramel layer. Refrigerate about 1 hour or until chocolate is set. For bars, cut into 9 rows by 4 rows. Store covered at room temperature.

Chocolate Cream Cheese Peanut Butter Bars Cake

Surprise! Baked and crumbled cookies top a fluffy, light cream cheese layer in favorite flavored cookie bars.

INGREDIENTS

Cookie Base and Topping

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg

Filling

• 1 1/4 cups semisweet chocolate chips
• 1/4 cup butter or margarine
• 1 package (8 oz) cream cheese, softened
• 2/3 cup crunchy or creamy peanut butter
• 3/4 cup powdered sugar
• 1/2 cup whipping cream

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
2. Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
3. In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
4. In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
5. Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

Chocolate Peanut Butter Dream Bars Cake

Love chocolate sundaes with peanuts? Here's a "sundae" that can be waiting in your fridge.

INGREDIENTS

Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ double chocolate chunk cookie mix
• 1/4 cup vegetable oil
• 2 tablespoons cold strong brewed coffee or water
• 1 egg

Filling

• 1 package (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1 container (8 oz) frozen whipped topping, thawed
• 1 bag (9 oz) Reese's™ peanut butter cups miniatures, chopped

Topping

• 1/4 cup creamy peanut butter
• 1/4 cup milk
• 2 tablespoons sugar
• 3 oz bittersweet baking chocolate, melted
• 1 cup unsalted dry-roasted peanuts

DIRECTIONS

1. Heat oven to 350°F. In large bowl, stir cookie base ingredients until soft dough forms. Spread dough in bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or just until set. Cool completely, about 30 minutes.
2. In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until smooth. Fold in whipped topping and candies. Spread over cooled cookie base.
3. In small microwavable bowl, beat peanut butter, milk and 2 tablespoons sugar with wire whisk until smooth. Microwave uncovered on High 30 to 60 seconds, stirring after 30 seconds, to thin for drizzling. Drizzle mixture over filling. Drizzle with melted chocolate. Sprinkle with peanuts. Refrigerate about 1 hour or until set. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator.

Peanut Butter and Jam Bars Cake

Great swirls of flavor! Here's a frosted bar with a favorite peanut butter and jam combo.

INGREDIENTS

Cookie Base

• 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
• 3 tablespoons vegetable oil
• 1 tablespoon water
• 1 egg
• 1/2 cup peanut butter chips

Topping

• 1 container (1 lb) Betty Crocker™ Rich & Creamy vanilla frosting
• 1 tablespoon milk
• 1/4 cup creamy peanut butter
• 1/4 cup seedless raspberry or strawberry jam

DIRECTIONS

1. Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
2. In large bowl, stir all Cookie Base ingredients until soft dough forms. Press dough in bottom of pan using floured fingers. Bake 15 to 18 minutes or until edges are light golden brown. Cool completely, about 30 minutes.
3. In small bowl, stir frosting, milk and peanut butter until well blended. Spread over base. Stir jam; drop by teaspoonfuls over frosting. Swirl jam for a marbled design with tip of knife. Refrigerate 20 minutes or until set. For bars, cut into 9 rows by 4 rows.

Lemon Raspberry Brunch Cake

Lemon peel and fresh raspberries add a burst of freshness to this coffee cake.

INGREDIENTS

Cake

• 3 cups Original Bisquick™ mix
• 3/4 cup milk
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1 tablespoon grated lemon peel
• 1 teaspoon vanilla
• 2 Eggland’s Best Large Eggs
• 2 cups fresh raspberries

Topping

• 2/3 cup sliced almonds
• 1/4 cup Original Bisquick™ mix
• 1/3 cup sugar
• 2 tablespoons butter, melted

DIRECTIONS

1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
2. In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.
3. In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

Lemon Lime Magic Cake

A citrusy lemon-lime filling is poured over white cake batter so the filling becomes the bottom layer and the cake layer rises to the top. It’s magic and delicious!

INGREDIENTS

Cake Layer

• 1 box Betty Crocker™ Super Moist™ white cake mix
• 1 1/4 cups water
• 1/3 cup vegetable oil
• 3 eggs

Lemon Lime Layer

• 4 eggs, slightly beaten
• 1 1/2 cups sugar
• 1 tablespoon finely grated lemon peel
• 1 tablespoon finely grated lime peel
• 1/4 cup fresh lemon juice
• 1/4 cup fresh lime juice

Topping

• 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed
• Additional finely grated lemon and lime peels, if desired

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, beat Cake Layer ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour in pan.
3. In another large bowl, mix Lemon-Lime Layer ingredients with whisk until smooth. Evenly pour over top of cake batter in pan; mixture will sink to bottom as you pour over cake batter.
4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Refrigerate at least 4 hours to chill. Spread whipped topping over chilled cake. Sprinkle with additional lemon and lime peel if desired. Using a serving spatula and a knife to carefully help slide pieces off, cut into 6 rows by 3 rows. Store covered in refrigerator.

Turtle Bundt Cake

The beauty of the bundt is how easy and impressive it can be all at the same time! This one is no exception a chocolate cake with caramel, pecans, and the surprise ingredient, chocolate pudding, mixed in for extra moistness, baked and topped with buttery caramel sauce, a rich chocolate glaze and chopped pecans completes this beautiful cake.

INGREDIENTS

Cake

• 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
• 1 box (4-serving size) Jell-O™ chocolate-flavor instant pudding & pie filling mix
• 1 cup water
• 1/2 cup vegetable oil
• 1/4 cup caramel topping
• 4 eggs
• 3/4 cup chopped pecans
• Toppings
• 3/4 cup Betty Crocker™ Rich & Creamy chocolate frosting (from 16-oz container)
• 1/4 cup caramel topping
• 1/4 cup coarsely chopped toasted pecans

DIRECTIONS

1. Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
2. In large bowl, beat cake mix, dry pudding mix, water, oil, 1/4 cup caramel topping and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in 3/4 cup pecans. Pour into pan.
3. Bake 38 to 40 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
4. Transfer cake to serving platter. In small microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until thin enough to pour over cake. Pour over cake. Refrigerate about 30 minutes or until chocolate is set.
5. When ready to serve, pour 1/4 cup caramel topping over chocolate frosting; sprinkle with 1/4 cup pecans. Store loosely covered at room temperature.

Chocolate Chip Cookie Dough Lush Cake

Chocolate chip cookie lovers, get ready  this is the ultimate dessert for you! We started with a chocolate chip cookie crust and topped it with three indulgent layers of cookie dough cream, chocolate pudding and Cool Whip™ for a cool, craveable dessert.

INGREDIENTS

Cookie Crust

• 1 pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
• Butter and egg called for on cookie mix pouch
• 1/4 cup butter, melted

Layers

• 1 package (8 oz) cream cheese, softened
• 1/2 cup butter, softened
• 1/3 cup packed brown sugar
• 1 cup powdered sugar
• 1 teaspoon vanilla
• 3/4 cup plus 2 tablespoons miniature semisweet chocolate chips
• 2 boxes (4-serving size each) Jell-O™ chocolate-flavor instant pudding and pie filling mix
• 3 cups cold milk
• 2 cups (from 8-oz container) Cool Whip™ frozen whipped topping, thawed

DIRECTIONS

1. Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 20 minutes. Set aside 4 cookies for garnish.
2. In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in 1/4 cup melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
3. In large bowl, beat cream cheese, 1/2 cup softened butter and the brown sugar with electric mixer on low speed until smooth and creamy. Beat in powdered sugar and vanilla. Stir in 3/4 cup chocolate chips. Drop by spoonfuls all over cookie crust, and spread evenly.
4. In medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Drop whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
5. When ready to serve, crumble remaining 4 cookies; sprinkle cookies and remaining 2 tablespoons chocolate chips on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Butterfinger Lush Cake

Looking for the perfect dessert to bring to every summer party, potluck or barbecue? This easy new layered dessert from the Betty Crocker™ Kitchens will turn heads and get everyone talking.

INGREDIENTS

• 1 pouch (17.5 oz) Betty Crocker™ peanut butter cookie mix
• Vegetable oil, water and egg called for on cookie mix pouch
• 1/3 cup butter, melted
• 1 package (8 oz) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
• 2 boxes (4-serving size each) Jell-O™ chocolate instant pudding and pie filling mix
• 3 cups cold milk
• 3 Butterfinger candy bars (1.9 oz each), unwrapped, chopped (about 1 1/2 cups)

DIRECTIONS

1. Heat oven to 375°F. Make and bake cookies as directed on pouch. Cool completely, at least 30 minutes.
2. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch (3-quart) glass baking dish, press cookie crumb mixture firmly in bottom. Set aside.
3. In medium bowl, beat cream cheese, peanut butter and powdered sugar with electric mixer on medium speed until well blended, scraping down sides of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust.
4. In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over top of pudding layer. Cover and refrigerate 4 hours.
5. When ready to serve, sprinkle chopped candy bars on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining dessert.

Lemon Lush Cake

We're suckers for sunny citrus treats in the summer, and this cool, creamy lemon lush surely fits the bill.

INGREDIENTS

• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• Butter and egg called for on cookie mix pouch for drop cookies
• 1/4 cup butter, melted
• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tablespoon finely grated lemon peel
• 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
• 2 boxes (4-serving size each) Jell-O™ lemon instant pudding & pie filling mix
• 3 cups cold milk

DIRECTIONS

1. Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. Set aside 6 cookies for garnish.
2. In food processor, process half of the remaining cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of remaining cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan, press cookie crumb mixture firmly in bottom. Set aside.
3. In medium bowl, beat cream cheese, powdered sugar and lemon peel with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in 2 cups whipped topping. Spread over cookie crust.
4. In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Spread over cream cheese mixture. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
5. When ready to serve, place 6 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; coarsely crush cookies with rolling pin. Sprinkle on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Spumoni Brownie Lush Cake

The classic Italian ice cream inspired this irresistibly pretty (and delicious!) dessert. A fudgy brownie base is topped with a fluffy cherry layer, pistachio pudding and creamy whipped topping.

INGREDIENTS

Brownie Base

• 1 box (18.3 oz) Betty Crocker™ traditional fudge brownie mix
• Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies

Layers

• 1 package (8 oz) cream cheese, softened
• 1 cup powdered sugar
• 1/2 cup more fruit cherry pie filling
• 1 container (12 oz) Cool Whip™ frozen whipped topping, thawed
• 2 boxes (3.4 oz each) Jell-O™ pistachio-flavor instant pudding & pie filling mix
• 3 cups cold milk

Topping

• 1/4 cup chopped shelled pistachio nuts
• 20 maraschino cherries, stems removed, patted dry, cut in half
• 2 tablespoons chocolate fudge topping

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. Make brownie batter as directed on box for cakelike brownies. Spread in pan. Bake 22 to 25 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
3. In medium bowl, beat cream cheese and powdered sugar with electric mixer on medium speed until smooth, scraping down sides of bowl frequently. Beat in pie filling and 1 1/2 cups of the whipped topping until blended. Spread over brownie.
4. In another medium bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Beat in 1/2 cup of the whipped topping. Spread over cream cheese layer. Drop remaining 2 cups whipped topping by spoonfuls over pudding layer; carefully spread. Cover and refrigerate 4 hours.
5. When ready to serve, sprinkle nuts and cherries on top. In small microwavable bowl, microwave chocolate fudge topping uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle over bars. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.

Banana Split Brownie Bars

Calling all banana split lovers: This dessert is for you. From the rich brownie base to the cherries on top, these bars have it all!

INGREDIENTS

Brownie Base

• 1 box (1 lb 6.25 oz) Betty Crocker™ Supreme original brownie mix
• Water, vegetable oil and eggs called for on brownie mix box for cakelike brownies
• 1/3 cup coarsely chopped walnuts

Filling

• 2 boxes (4-serving size each) Jell-O™ banana cream instant pudding and pie filling mix
• 2 1/2 cups cold milk
• 1 container (8 oz) Cool Whip™ frozen whipped topping, thawed

Topping

• 4 medium bananas, peeled and sliced (about 3 1/2 cups)
• 1 cup chopped fresh strawberries
• 1/2 cup pineapple tidbits in juice, drained, patted dry (from 8-oz can)
• 2 tablespoons chocolate fudge sauce
• 18 maraschino cherries with stems, patted dry

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in walnuts. Spread in pan. Bake 26 to 28 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
2. In large bowl, beat dry pudding mixes and milk with whisk about 2 minutes or until thick. Stir in 1 cup of the whipped topping. Spread over brownie. Spread remaining whipped topping over pudding layer. Cover and refrigerate 4 hours.
3. When ready to serve, top with bananas, strawberries and pineapple. In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 20 seconds or until thin enough to drizzle. Drizzle warmed sauce over brownie with fork. Cut into 6 rows by 3 rows. Top each bar with a cherry. Cover and refrigerate any remaining bars.

Chocolate Banana Snack Cake

Snack cake has never tasted so good. This easy (no mixer needed!), chocolaty cake is a genius new go-to anytime you have ripe bananas on hand.

INGREDIENTS

• 1 box Betty Crocker™ Super Moist™ devil's food cake mix
• 1 container (5.3 oz) Yoplait® Greek 100 vanilla yogurt
• 1 cup mashed ripe bananas (2 to 3 medium)
• 1/4 cup vegetable oil
• 3 eggs
• 3/4 cup plus 2 tablespoons miniature semisweet chocolate chips

DIRECTIONS

1. Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cake mix, yogurt, bananas, oil and eggs with spoon until well blended. Add 3/4 cup chocolate chips; mix to distribute evenly in batter.
3. Spread in pan. Sprinkle evenly with 2 tablespoons chocolate chips.
4. Bake 30 to 34 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Cut into 6 rows by 3 rows.

Chocolate Christmas Celebration Cake

This stunning cake will be the center of attention at any Christmas gathering. Three layers of perfectly moist chocolate cake are filled with fluffy white frosting (with a secret ingredient!) and sparkling sugared cranberries. Only you’ll know how easy it is to make!

INGREDIENTS

Sugared Cranberries

• 1 1/4 cups granulated sugar
• 3/4 cup water
• 1 cup frozen cranberries, thawed

CAKE

• 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
• Water, vegetable oil and eggs called for on cake mix box
• 1 box (3.4 oz) Jell-O™ chocolate-flavor instant pudding & pie filling mix

FROSTING

• 2 cups Kraft™ Jet-Puffed™ marshmallow creme (from two 7-oz jars)
• 1 1/4 cups butter, softened
• 1 teaspoon vanilla
• 1 to 2 tablespoons milk
• 3 1/4 cups powdered sugar

DIRECTIONS

1. In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
2. Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
3. Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
4. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
5. Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
6. In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
7. Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
8. Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.

Strawberries and Cream Cake

Make a "berry" delicious cake with a little help from a mix. Be prepared for lots of compliments!

INGREDIENTS

Cake

• 1 box Betty Crocker™ Super Moist™ white cake mix
• Water, vegetable oil and whole eggs called for on cake mix box
• 1 box (4-serving size) Jell-O™ strawberry-flavored gelatin

Whipped Cream Cheese Frosting

• 2 oz cream cheese, softened
• 2 teaspoons milk
• 1 1/2 cups whipping cream
• 1/2 cup powdered sugar

DIRECTIONS

1. Heat oven to 350ºF (325ºF for dark or nonstick pan). Grease bottom only of 13x9-inch pan; lightly flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
2. Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour.
3. In chilled large bowl, beat cream cheese and milk with electric mixer on low speed until smooth. Beat in whipping cream and powdered sugar on high speed, scraping bowl occasionally, until soft peaks form. Spread frosting over cake. Store covered in refrigerator.

Strawberry Cheese Cake

Classic cake gets a delightful upgrade with a creamy strawberry cheese cake filling.

INGREDIENTS

• 1 box Betty Crocker™ Super Moist™ yellow cake mix
• Water, oil and eggs called for on cake mix box
• 1 lb strawberries, sliced
• 1/2 cup sugar
• 1 package (8 oz) cream cheese, softened
• 1/2 cup milk
• 1/2 cup graham cracker crumbs (from 3 whole crackers)
• 2 tablespoons butter, melted
• 1 container (8 oz) frozen whipped topping, thawed
• 12 whole fresh strawberries

DIRECTIONS

1. Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
2. Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
3. Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
4. Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
5. Poke holes in cooled cake with wooden dowel or end of wooden spoon. Pour strawberry mixture over cake, using spatula to encourage it down into holes in cake. Refrigerate 3 hours.
6. Heat oven to 350°F. In small bowl, mix graham cracker crumbs and melted butter. Spread out onto cookie sheet. Bake about 10 minutes or until golden. Cool.
7. Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.

Strawberry Frosted Layer Cake

The star of this beautiful cake is the fresh strawberry buttercream frosting that’s bursting with summer flavor. As impressive as it looks, this cake is made easy with Betty Crocker™ Super Moist™ white cake mix.

INGREDIENTS

CAKE

• 1 box Betty Crocker™ Super Moist™ white cake mix Water, vegetable oil and whole eggs called for on cake mix box

FROSTING

• 3/4 cup butter, softened
• 4 oz (half of 8-oz package) cream cheese, softened
• 4 1/2 cups powdered sugar
• 1/3 cup seedless strawberry jam
• 1 teaspoon vanilla
• Betty Crocker™ red gel food color
• 1 cup sliced fresh strawberries (about 10 medium)

DIRECTIONS

1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
2. In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 1/2 cups of the batter in each pan.
3. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 45 minutes.
4. In large bowl, beat softened butter and cream cheese with electric mixer on medium-high speed until smooth. On low speed, beat in powdered sugar until smooth and creamy. Beat in strawberry jam and vanilla until blended. Tint frosting with food color to desired color.
5. Place one cake layer rounded side down on serving plate. Spread 2/3 cup of the frosting on top. Place in single layer 1/2 cup sliced strawberries on frosting layer to within 1/2 inch from edge of cake. Top with second cake layer, rounded side down. Spread 2/3 cup of the frosting on top and add remaining sliced strawberries; top with third cake layer rounded side up. Frost sides and top of cake with remaining frosting. Refrigerate cake at least 1 hour before serving. Place whole strawberries in center on top of cake. Store any remaining cake loosely covered in refrigerator.

Chocolate Sheet Cake

This is my great-grandmother's recipe that she passed down to me, and it is quite simply the best chocolate dessert I have ever had. It's so simple and so yummy! Beware if you bring this to a party it will go fast!

Ingredients

• 2 cups white sugar
• 2 cups all-purpose flour
• 1 cup butter, melted1 cup water
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup butter
• 3 tablespoons unsweetened cocoa powder
• 5 tablespoons milk
• 1 (16 ounce) box confectioners' sugar
• 1 cup chopped pecans

Directions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease an 11x17 jelly roll pan.
2. Mix white sugar and flour in a large bowl. Combine 1 cup butter, water, and 3 tablespoons cocoa powder in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Pour melted butter mixture over sugar and flour; beat well. Beat in baking soda, buttermilk, eggs, and vanilla extract. Pour batter into prepared pan.
3. Bake in preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Remove from oven and allow to cool on a wire rack.
4. Combine remaining 1/2 cup butter, 3 tablespoons cocoa powder, and milk in a small saucepan; stir over medium heat until butter is melted and mixture is well combined. Beat powdered sugar into the butter mixture, mixing until frosting is smooth. Stir pecans into frosting and pour over cooled cake.

Steamed Lemon Souffle Cakes

Get this quick and easy steamed lemon souffle cake recipe.

INGREDIENTS

• ½ cup Milk
• 2 teaspoons finely grated Lemon zest
• 2 inches fresh Lemongrass, bruised with the back of a knife
• 1 teaspoon finely grated fresh Ginger
• ⅓ cup All-purpose Flour
• 2 tablespoons Sugar
• Pinch Salt
• 2 large Eggs at room temperature, separated
• 3 tablespoons fresh Lemon juice
• Fresh Berries, for serving

METHOD

1. Grease four 5-ounce ramekins or baking dishes and coat with sugar, tapping out the excess. Ready a large bamboo steamer (available at kitchen stores or Asian food stores) over a pan of barely simmering water (steam should be visible when you lift the bamboo steamer lid and the water should not come through the steamer)
2. Heat the milk with the lemon zest, lemongrass, and ginger until it reaches a gentle simmer Simmer for 10 minutes, then remove from the heat, strain and cool to just above room temperature
3. Stir the flour, the 1⁄4 cup of sugar and salt in a small bowl and set aside
4. In a separate bowl, whisk the egg yolks and lemon juice by hand until frothy and pale (not doubled in volume). Whisk in the milk, then sift the flour mixture over and whisk in
5. In another bowl, whip the whites until frothy, then add the remaining 2 tablespoons of sugar and continue whipping until the whites hold a soft peak when the beaters are lifted. Use a whisk to fold the whites into the batter in 2 additions. Pour the batter into the prepared ramekins
6. Place the ramekins into the steamer and cover with the lid immediately. Let the soufflé cakes steam for about 25 minutes, taking care that the water underneath the steamer does not boil or simmer vigorously, until the cake soufflés to the top of the ramekin
7. The cakes can be served warm, right from the steamer and in their dish, or cooled to room temperature and turned out. Serve with fresh berries

Molten Centre Chocolate Cakes

Get this quick and easy molten centre chocolate cake recipe.

INGREDIENTS

GANACHE:

• ¼ cup Whipping cream
• 57 grams Bittersweet Chocolate, chopped

MOLTEN CAKES:

• ½ cup unsalted Butter, cut into pieces
• 113 grams Bittersweet Chocolate, chopped
• 2 large whole Eggs, at room temperature
• 2 large Egg yolks, at room temperature
• ¼ cup Sugar
• 2 tablespoons Cocoa powder
• Icing sugar, for dusting

METHOD

1. For the ganache, heat the cream until it just begins to simmer and then pour this over the chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Chill until firm, about 2 hours
2. Preheat the oven to 425 °F. Grease four 5-ounce ramekins, coat them with sugar, shaking out any excess, and place them on a baking tray.
3. Melt the butter and chocolate in a metal bowl placed over a pot of gently simmering water, stirring until smooth. Remove this from the heat (but it can still be warm)
4. Whip the eggs, egg yolks and sugar until they have doubled in volume and hold a ribbon when the beaters are lifted, about 3 minutes. Fold in the melted chocolate, then sift in the cocoa powder and fold in (using the beaters). Divide this batter between the 4 ramekins and chill for 15 minutes
5. Spoon the chilled ganache into 4 truffles (you can roll the truffles between your palms to shape) and gently place this one into the centre of each of the cakes, pressing down into the batter slightly, but not to the bottom
6. Bake the molten cakes for about 9 minutes, until the top of each cake has domed up a bit and has a dull finish. Let the cakes sit for at least 2 minutes. Lift each up using a towel, run a spatula around the cake to loosen, place a plate overtop and invert, and lift off the ramekin. Garnish with a dusting of icing sugar and serve immediately
7. Alternately, the batter can be prepared, ramekins filled and then chilled until ready to bake and serve. Simply add an additional 2 minutes to the baking time

Lemon Berry Meringue Cakes

Try this quick and easy lemon berry meringue cake recipe.

INGREDIENTS

LEMON BERRY SAUCING CAKES:

• ½ cup Sugar
• 3 tablespoons All-purpose Flour
• ½ tablespoon finely grated Lemon zest
• Pinch salt
• 3 tablespoons fresh Lemon juice
• ⅔ cups Milk
• 1 large Egg at room temperature, separated
• 1 cup mixed fresh or frozen Berries, such as raspberries, blueberries and blackberries

BUMBLEBERRY SAUCE:

• 3 cups mixed fresh or frozen Berries, such as raspberries, blueberries and blackberries
• ¾ cup Sugar
• 1 tablespoon Lemon juice

MERINGUE:

• 2 large Egg whites, at room temperature
• ½ teaspoon lemon juice
• ⅓ cup Sugar

METHOD

1. For the Lemon Berry Saucing Cakes, preheat the oven to 350 °F. Grease four 5-ounce ramekins and sprinkle them with sugar, tapping out any excess. Place these in a larger pan (such as a roasting pan)
2. Sprinkle the berries evenly on the bottom of each dish
3. Stir the sugar, flour, lemon zest and salt to combine. Add the lemon juice, milk and egg yolks to this and whisk until smooth
4. Whip the 2 egg whites until they hold a soft peak when the beaters are lifted. Fold this into the batter until fully incorporated and divide this between the ramekins. Pour boiling water around the baking dish and bake for about 35 minutes, until golden brown on top. Allow the cake to cool for 15 minutes in the water bath, then remove the ramekins from the water and continue cooling to room temperature then chill for at least 3 hours
5. For the bumbleberry sauce, place the berries, sugar and lemon juice in a saucepot over medium heat and bring to a simmer. Continue to simmer, stirring occasionally, until the berries are tender and the liquid has reduced by a third, about 15 minutes. Cool the sauce to room temperature, then chill before serving
6. For the meringue, whip the egg whites and lemon juice on medium-low speed until foamy the slowly add the sugar, increasing the speed to high and whipping until the whites hold a stiff peak when the beaters are lifted
7. Run a palette knife around each of the chilled lemon desserts and invert it onto individual plates. Spoon the meringue into a piping bag fitted with a large star tip and pipe on top of each dessert. Use a butane kitchen torch to brown the meringue (alternatively, you can turn the desserts out onto a parchment-lined baking tray, pipe and then bake the meringues for 2 minutes in a 450 °F oven) and serve immediately with the bumbleberry sauce

Earl Grey Sweetie Cakes with Meyer Lemon Frosting

Enjoy this quick and easy tea cake recipe.

INGREDIENTS

CAKES:

• ¼ cup 2% milk
• 2 Earl Grey tea bags of loose tea
• 1 ½ ounce milk chocolate, chopped
• ½ cup unsalted butter, at room temperature
• ½ cup granulated sugar
• 1 teaspoon finely grated Meyer lemon zest*
• 2 large eggs, at room temperature
• ⅔ cup all-purpose flour
• 1 teaspoon baking powder
• Pinch salt

FROSTING:

• ½ cup unsalted butter, at room temperature
• 2 cups cing sugar, sifted
• 1 Meyer lemon*
• 1 teaspoon vanilla extract
• Decorator’s sugar and lemon slice jelly candies cut in half, for décor

METHOD

1. Preheat the oven to 350 °F (180 °C) and line a muffin tin with 10 paper liners.
2. Heat the milk with the tea on medium heat (do not boil) and then reduce the heat to medium-low and let the tea steep for about 5 minutes. Remove the tea bags, squeezing them out well (or strain out the loose tea, if using) and add the chocolate to the pot, whisking over low heat until melted. Set aside to cool to room temperature.
3. Beat the butter, sugar and lemon zest by hand, using electric beaters or in a stand mixer with the paddle attachment, on medium-high speed until well blended. Add the eggs one at a time, beating well after each addition (don’t be concerned if the mixture does not appear smooth – it will smooth out once the flour and milk is added).
4. In a separate bowl, sift the flour, baking powder and salt. Add half of the flour to the batter and beat in until combined and then add the tea milk and beat in. Add the remaining flour and continue to beat until smooth – the batter will be somewhat soft but silky. Divide this between the muffin cups and bake for about 18 minutes, until a tester inserted in the centre of a cake comes out clean. Cool the cakes completely in their tin on a cooling rack.
5. For the frosting, beat the butter and 1 cup (130 g) of the icing sugar using electric beaters or in a stand mixer fitted with the paddle attachment until smooth. Zest in 2 tsp (10 mL) of the Meyer lemon, then juice the lemon and add 2 Tbsp (30 mL) of the juice to the bowl as well as the vanilla and beat well. Add the remaining 1 cup (130 g) of icing sugar and beat on low to start, and increase to medium-high, beating for 2 minutes until light and fluffy. Pipe or dollop the frosting onto each cake and finish with a sprinkling of decorator’s sugar and a little lemon jelly candy.
6. The tea cakes will keep, well-wrapped and at room temperature for up to 3 days.
7. If you can’t locate Meyer lemon, use the zest and juice from an equal combination of lemon and tangerine.

Witches Cauldron Cake Pops

Treat yourself on Halloween with this tasty dessert recipe.

INGREDIENTS

• 18 Mini Chocolate cupcakes (unfrosted) (Mummy Cupcake recipe)
• 1 recipe Swiss buttercream (Mummy Cupcake recipe)
• 454 grams dark chocolate (semisweet or bittersweet), chopped
• Lollipop sticks
• Orange food colouring paste
• Green food colouring paste
• Jelly beans, or other candies

METHOD

1. Take the cupcakes out of the paper liners and place them in a bowl with ¾ cup (175 mL) of the buttercream – you can stir with a spoon to mash the cake into the frosting, but it’s actually quicker to do so with clean hands. Use a small ice cream scoop to portion balls of the cake mixture and roll between the palms of your hands to make round. Place these onto a small parchment-lined baking tray or plate and freeze for at least 4 hours.
2. Melt the chocolate in a metal bowl placed over a pot with barely simmering water, stirring gently until smooth. Remove the bowl from the heat and transfer it to a deeper bowl (this makes it easier to submerge the cake pops. Insert a lollipop stick into each cake ball and dip it fully into the chocolate, shaking off any excess. Place the pops onto a clean, parchment-lined baking tray. The cold of the frozen cake centres should set the chocolate within a few minutes, or you can chill the cake pops for 5 minutes to set the chocolate.
3. Tint some of the remaining buttercream orange and spoon this into a piping bag fitted with a small flat leaf tip. Tint the other remaining buttercream green and spoon it into a piping bag fitted with a small plain tip. Hold a cake pop upright in one hand (and you will be able to see how the flat top becomes the top of the cauldron) and use the orange frosting to pipe flames at the base of the cake pop, coming up the cauldron from where the lollipop stick meets the cake pop. Use the green frosting to pipe bubbling “goo” on the flat top of the cauldron. Place a few jelly beans on top. Stick the decorated cake pops into an apple, pumpkin or a vase of sugar, to hold them upright. They can be served within 6 hours or refrigerated until ready to serve later on.

Tropical Ubud Trifle Cake

A dessert of pandan cake, whipped cream and tropical fruits recipe.

INGREDIENTS

SYRUP:

• 150 grams sugar
• 150 milliliters water
• 1 lemongrass, use the inside part and chopped
• 3 centimeters ginger, sliced
• 3 pandan (screw pine) leaves, tear it apart
• ⅛ teaspoon lemon juice (a dash)

WHIPPED CREAM:

• 150 milliliters whipping cream
• 1 tablespoon icing sugar
• 1 teaspoon vanilla essence
• Pandan sponge cake, cubed
• 1 kiwi, cubed
• 1 passion fruit, use the inside part

METHOD

SYRUP:

1. Boil water, sugar, lemongrass, ginger and pandan leaves in a pot
2. Add lemon juice. Let it cool down
3. Strain it

WHIPPED CREAM:

1. Whip the cream, icing sugar, vanilla essence in a really cold bowl until soft peak
2. Put it in a fridge

UBUD TRIFLE:

1. Put a bit of syrup in a glass
2. Add pandan cake, cream, passion fruit and kiwi
3. Repeat the layers

Chocolate Sponge Sandwich with Chocolate Glaze Cake

A beautiful and delicious chocolate cake recipe.

INGREDIENTS

• 3 eggs, separated
• ¾ cup caster sugar
• 1 cup SR flour
• 2 tablespoons CADBURY Bournville Cocoa
• ¼ cup very hot milk
• 100 grams CADBURY Dark Baking Chocolate, broken into pieces
• 60 grams butter
• 1 cup cream
• 2 tablespoons caster sugar, extra
• 1 teaspoon vanilla
• 250 grams strawberries, halved

METHOD

1. Beat the egg whites to a stiff foam. Continue beating whilst gradually adding the caster sugar just until mixture holds stiff peaks. Whisk in the yolks one at a time. Sift over the sifted flour and cocoa, gently fold in and then fold through the milk. Spoon the mixture into 2 greased and floured 18cm cake pans.
2. Bake in a moderate oven 180°C for 20 minutes or until cooked when tested. Stand 10 minutes then turn out onto a wire rack. Cool.
3. Place 60g of chocolate and the butter in a saucepan and gently heat, stirring occasionally, until melted and smooth. Add the remaining chocolate and stir to combine. Cool slightly.
4. Whip together the cream, extra sugar and vanilla until stiff. Sandwich the cakes together with the cream then place on a serving plate. Pour over the glaze and decorate with strawberries.

Chocolate Angel Food Cake with Strawberries

Dig into this quick and easy dessert recipe.

INGREDIENTS

CAKE:

• ¾ cup sifted Cake Flour
• ¼ cup unsweetened Cocoa powder
• 1½ cups Sugar
• 12 large Egg whites
• Pinch of Salt
• 1½ teaspoons Cream of tartar
• ¾ teaspoon Vanilla extract

STRAWBERRIES:

• 3 cups Strawberries, sliced
• 2 tablespoons Sugar
• Special Equipment: a 9-inch angel food cake pan
• METHOD
• Preheat the oven to 375 degrees F.

FOR THE CAKE:

1. Sift the cake flour with the cocoa and 3/4 cup of the sugar into a large bowl
2. Using an electric mixer fitted with the whisk attachment, beat the egg whites with a pinch of salt until foamy. Sprinkle the cream of tartar over the egg whites and continue to beat until they hold a soft peak. Add the vanilla extract and gradually beat in the remaining 3/4 cup sugar, about 2 tablespoons at a time
3. Remove the bowl from the mixer and, using a spatula, gradually fold in the flour mixture, sprinkling in about 1/4 cup at a time. Pour the batter into an ungreased 9-inch angel food cake pan and bake until the cake springs back when pressed with your finger, about 30 minutes. Let cool for 1 hour, then loosen the cake from the sides and center of the pan with a knife before unmolding

FOR THE STRAWBERRIES:
Combine the strawberries and sugar in a medium bowl and toss gently to coat every slice. Let the strawberries stand for about 30 minutes to allow the juices to develop. Serve over the chocolate angel food cake

Cardamom Tea Cake

Add a sweet note to your meal with this easy and delicous recipe.

INGREDIENTS

• 1-¼ cups plain flour
• ½ teaspoon baking powder
• ¼ teaspoon cardamom powder
• Pinch of salt
• 100 grams Mawa crumbled (available in Indian stores)
• 85 grams unsalted butter, at room temperature
• 1 cup sugar
• 2 eggs, at room temperature
• 100 millilitres milk
• Almond and pistachio flakes

METHOD

1. Preheat oven to 180C degrees. Grease and adequately dust a cake tin, or cover with baking paper and set it aside for later use.
2. Place all of the ingredients, except for the milk, into the food processor and blend. Add the milk slowly while blending until there is a batter consistency.
3. Pour the batter into the prepared pan and even out the top. Sprinkle the almond and pistachio flakes around the surface. You can also sprinkle some additional cardamom powder for added flavour.
4. Place the tin in the preheated oven to bake for 45 mins - 1 hour or till a skewer inserted in the centre of the cake comes out clean.
5. Remove the cake from the oven, allow it to cool and serve.

Brown Butter Cranberry Gingerbread Cakes

Get this quick and easy gingerbread cake recipe.

INGREDIENTS

SYRUP & FRUIT:

• 1½ cups fresh or frozen Cranberries
• ⅓ cup granulated Sugar
• ¼ cup unsalted Butter
• ¼ cup packed Dark brown sugar
• ¼ cup Paple syrup

CAKE:

• ⅓ cup unsalted Butter
• ¼ cup packed Dark brown sugar
• ¼ cup Maple syrup
• ¼ cup fancy Molasses
• ¼ cup Cranberry juice or Apple juice
• 1 tablespoon finely grated Fresh Ginger
• 2 teaspoons finely grated Lemon zest
• 1 cup All-purpose Flour
• ¾ teaspoon Baking soda
• ¾ teaspoon ground Ginger
• ¾ teaspoon ground Cinnamon
• ¼ teaspoon ground Clove
• ⅛ teaspoon ground Nutmeg
• 1 large Egg, lightly beaten
• Brown Butter Caramel Sauce
• ½ cup unsalted Butter
• 3 tablespoons Water
• 1 cup Sugar
• 3 tablespoons White corn syrup
• ½ cup Whipping cream
• 1 teaspoon Vanilla

METHOD

1. Preheat the oven to 350°F. Grease six 5-ounce ramekins and place them on a baking tray
2. Pulse the cranberries with the granulated sugar in a food processor until coarsely chopped and set aside. Heat the butter in a saucepot over medium heat until the foaming subsides and it begins to brown. Add the brown sugar and maple syrup and stir until bubbling and smooth. Divide this between the ramekins and spoon the chopped cranberries overtop
3. For the cake, melt the butter in a clean saucepot over medium heat until the foaming subsides and the butter browns. Add the maple syrup, brown sugar, molasses and cranberry or apple juice and bring to a simmer while stirring Remove from the heat and pour into a bowl. Stir in the grated ginger and lemon zest
4. In a separate bowl, sift the flour, baking soda, ground ginger, cinnamon, clove and nutmeg. Add this to the warm butter mixture and whisk until smooth. Add the egg and whisk in thoroughly Pour the batter into the ramekins and bake for about 30 minutes, until a tester inserted in the centre of the cake comes out clean. Let the cakes cool for 15 minutes, then turn out onto a serving plate
5. To prepare in advance, prepare the syrup, fruit and batter and chill until ready to bake and serve
6. Brown Butter Caramel Sauce
7. Melt the butter in a saucepan over medium heat until the foaming subsides and the butter browns. Pour the butter through a cheesecloth or paper coffee filter and set aside
8. In a clean pot, bring the water, sugar and corn syrup to a full boil over high heat without stirring. Continue to boil the sugar, uncovered, and brushing the sides of the pot occasionally with water, until an amber colour. Remove the pot from the heat and whisk in the cream (watch out for the hot steam). Whisk in the brown butter and the vanilla. Cool to room temperature and store chilled
9. The sauce can be used warm or at room temperature and will keep refrigerated as long as the expiry date on the cream used in it

Speedy Ice Cream Cake

Get this quick and easy dessert recipe.

INGREDIENTS

• 2 litres tub soft serve Vanilla ice-cream
• 30 grams Pecan, roughly chopped
• 30 grams flaked Almonds, toasted
• 30 grams Macadamia nuts, roughly chopped
• 100 grams Maraschino Cherries, drained and chopped
• Topping
• 100 grams 60% cocoa dark Lindt chocolate
• 125 millilitres cream
• 15 grams each chopped Pistachio and flaked Almonds, toasted
• 6 Maraschino cherries with stalk to garnish
• 20 centimetres round silicon cake mould, sprayed with cooking spray
• Cake stand

METHOD

1. In a large bowl, mix the ice cream with the nuts and cherries. Transfer into cake silicon rubber mould, and smooth over the top.
2. Transfer to the freezer for 4 hours or overnight until needed
3. Ganache Topping
4. Break the chocolate into pieces and place in a heatproof bowl over a pan of simmering water to melt
5. Once melted remove from heat and stir in the cream
6. Leave to cool slightly
7. To serve -
8. Remove the frozen ice-cream cake from freezer
9. Invert on a serving platter and carefully peel off the silicon mould
10. Smooth any imperfections with a spatula or palette knife
11. Pour the chocolate ganache on top of the cake and spread to cover leaving a thin rim around the edge to show the ice-cream cake underneath
12. Sprinkle the nuts over the top
13. Top with cherries serve immediately cutting into slices

Carrot Cake

Get this quick and easy savory dessert recipe.

INGREDIENTS

CAKE:

• Nonstick cooking spray
• 3 cups All-Purpose Flour
• 1 tablespoon Baking Powder
• 2 teaspoons Baking Soda
• 2 teaspoons Ground Cinnamon
• 1 teaspoon Ground Ginger
• 2½ cups Light Brown Sugar
• 1½ cups Vegetable Oil
• 6 large Eggs
• 2 teaspoons Vanilla
• 4 cups grated Carrot (about 1½ pounds)
• One 20-ounce can crushed Pineapple, drained and juice squeezed out (about 1½ cups)
• 1 cup chopped Pecans

FROSTING:

• 454 grams Cream Cheese, at room temperature
• 227 grams (2 sticks) Unsalted Butter
• 2 cups Powdered Sugar
• 3 teaspoons Orange Extract
• Zest from 1 Orange, plus more for garnish

METHOD
Special equipment: a pastry bag fitted with a round tip, optional

FOR THE CAKE:

1. Preheat the oven to 350 degrees F. Line three 9-inch round baking pans with parchment and spray the sides with cooking spray
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and ginger
3. In a separate, large bowl or in the bowl of a stand mixer, beat together the brown sugar and oil until fully combined, 2 to 3 minutes. Add the eggs one at a time and then the vanilla, scraping down the sides if necessary to ensure that all is thoroughly combined. Gently stir in the flour mixture until just combined. Stir in the carrots, pineapple and pecans until they are evenly distributed, taking care not to overmix the batter
4. Pour a third of the batter into each of the cake pans and bake until the cake is fully set and a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool completely in the pans on a rack, about 1 hour

FOR THE FROSTING:

1. Meanwhile, beat the cream cheese, butter, powdered sugar, orange extract and orange zest with an electric mixer in a medium bowl until smooth and fluffy, 2 to 3 minutes
2. When completely cool, remove the cake layers from the pans. Place one layer on a cake plate. Using an offset spatula, spread a quarter to a third of the frosting over the top of the layer, taking care to spread it all the way to the edges. Top with a cake layer and repeat with the remaining frosting and cake layer, smoothing the frosting neatly over the top layer. Scatter zest over the frosting on the top layer
3. If a more uniform finish is desired, use a pastry bag fitted with a round tip to pipe additional frosting into the remaining gaps between the layers, turning the plate as you go. Use the end of a spoon or the tip of a knife to smooth the rounded edge of the piped frosting and close any gaps
4. Notes
5. To protect the exposed rim of the cake plate from crumbs and frosting smudges as you work, begin by cutting wide strips of parchment paper and placing them under the edges of the bottom cake layer, overlapping and covering the exposed rim of the cake plate. When the cake is fully assembled and ready to serve, carefully slide out the parchment strips to expose the clean rim of the plate