Molten Chocolate Lava Cake

Wow this is becoming a new family favorite and it is so simple to make!

If you are in the mood for gooey chocolate goodness- try this one out and don't wait!

1 Chocolate Cake Mix- follow the directions on the box to make the batter

1 can of chocolate frosting or you could make some frosting- I had left over chocolate cream cheese frosting that I had made to go with the Chocolate Sour Cream Cupcakes so I used that- it was heaven!

I got a deep covered baker from The Pampered Chef and I cooked my cake in the microwave!!! in 12 minutes!!!

Here is the link- http://www.pamperedchef.com/ordering/prod_details.tpc?prodId=13833&words=Deep Covered Baker

I poured the cake batter in to my pampered chef deep covered baker after I sprayed it with cooking spray to keep the cake from sticking to it. Then you use a spoon or a scoop to scoop balls of frosting on to the top of the batter- I did about 6 scoops of frosting- but they were big scoops (you will be using the whole container of frosting).

Then put the lid on the deep covered baker and pop it in the microwave- yes I said microwave. Cook for 12-14 minutes but keep checking it after 10 minutes- because you don't want to over cook it.


Dust with confectioners sugar before serving- you can serve warm or cold. Refrigerate leftovers of the cake.

It comes out warm and full of decadent gooey chocolate goodness. Enjoy with a scoop of ice cream or a glass of milk!

Linked to:
www.remodelaholic.com

Snickerdoodle Cake

Ok I seem to be on a roll with the desserts lately so I'll add this one too! This is another recipe that you use a cake mix to make.

1 package white cake mix
1 Cup whole milk
8 tablespoons (1 stick) butter melted
3 large eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees and grease and flour two 9 inch round cake pans. Mix together the above ingredients until batter is smooth. Divide the batter between the two pans and place them in the oven side by side.

Bake cakes for 27-29 minutes until they are golden brown an spring back when lightly pressed with your finger. Let the cakes cool for 10 minutes and then invert them on a wire rack to cool. Place another wire rack on top of the cakes and flip them over so that they are right side up and allow to cool completely.

When cool frost with this frosting:

Cinnamon Buttercream Frosting

1 stick of butter at room temperature
3 3/4 cups confectioners sugar (powdered sugar)
3 to 4 tablespoons milk
1 teaspoon vanilla
1 teaspoon cinnamon


Mix the ingredients together and make sure to add the cinnamon after the vanilla. Frost your cake. Delicious!!!

Ice Cream Cake Roll

This one came from Cooks.com.

4 eggs, separated
□ 3/4 c. sugar, divided
□ 1/2 c. flour
□ 1/3 c. cocoa
□ 1/2 tsp. baking soda
□ 1/4 tsp. salt
□ 1/3 c. water
□ 1 tsp. vanilla
□ 1 tbsp. sugar
□ 1 qt. ice cream, softened

Beat egg yolks for 3 minutes, add 1/2 cup sugar and beat 2 minutes more.
In a separate bowl, combine flour, cocoa, 1/4 cup sugar, baking soda, and salt. Add the dry ingredients alternately with the water to the egg mixture. Stir in vanilla.

In another bowl, beat egg whites until soft peaks form; add 1 tablespoon of sugar and beat until stiff. Fold mixture into the batter. Cover the bottom and sides of a jelly roll pan with wax paper. Grease wax paper completely with Crisco. Spread batter into pan and bake at 375 degrees for 15 minutes or until top springs back when touched.

Sprinkle powdered sugar on a towel the size of the jelly roll pan. While the cake is still hot, turn onto towel, peel off wax paper and roll gently with towel and cool. Unroll, spread a layer of ice cream, then roll again. Wrap in heavy-duty foil and freeze 3 hours.

Apple Spice Cake

1 c. brown sugar
1/2 c. butter
2 eggs
2 c. self-rising flour
1 tsp. ground cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1 c. milk
2 c. chopped apples

Cream sugar and butter. Add eggs; beat well. Stir flour with spices and add to mixture, alternately with milk. Bake in greased, floured 13 x 9 x 2 inch baking pan in oven at 350 degrees for 30 to 40 minutes.

TOPPING:

1 c. brown sugar
1 tbsp. cornstarch
2 tbsp. milk
2 tbsp. butter
1/2 c. flaked coconut
1/2 c. pecans

Mix above ingredients. Pour coconut-nut topping mixture over cake and return to oven on BROIL setting until slightly brown on top.