Sunday, September 15, 2013
Saturday, September 14, 2013
Chocolate! OMG!!
I've tried this and taste so good.
1 Box of chocolate cake mix
4 eggs slightly beaten
1/2 cup oil
1/2 cup water
Mix the above by hand with a large spoon until well blended then add the following:
1 cup sour cream
Mix again by hand until all is well blended then add the following last
1 small box of chocolate pudding
Use a hand mixer and beat for 2 minutes then pour into 3 round greased pans. Bake at 350 for 30 minutes. Test in the middle with a tooth pick to be sure it comes out clean. If not bake another 5 min.
Let cool completely before frosting.
FROSTING:
1 stick of butter
1 bag of chocolate chips (your favorite - I prefer Hershey's dark)
melt over low heat stirring constantly in a large pan then add
2 cups of powdered sugar
If it's too thick add 1 teaspoon of milk not too much at once.
Frost the middle layer then add 1/2 jar of carmel ice cream topping
then cover with pecans.
Add the top layer of cake and frost as shown above. Drizzle with the carmel and you need to add a drop or two of milk to thin out the chocolate frosting to make it thin enough to drizzle over the top. Lay whole pecan nuts over the top last of all. Refrigerate for 3 hours before serving.
Wednesday, September 11, 2013
Friday, September 6, 2013
Wednesday, September 4, 2013
Monday, September 2, 2013
Recipes
Lemon Blossoms
Ingredients
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Ingredients
18 1/2-ounce package yellow cake mix
3 1/2-ounce package instant lemon pudding mix
4 large eggs
3/4 cup vegetable oil
Glaze:
4 cups confectioners' sugar
1/3 cup fresh lemon juice
1 lemon, zested
3 tablespoons vegetable oil
3 tablespoons water
Directions
Preheat the oven to 350 degrees F.
Spray miniature muffin tins with vegetable oil cooking spray. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way. Bake for 12 minutes. Turn out onto a tea towel.
To make the glaze, sift the sugar into a mixing bowl. Add the lemon juice, zest, oil, and 3 tablespoons water. Mix with a spoon until smooth.
With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.
Sunday, September 1, 2013
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