Lemon Pie Poke Cake

Created from recipes on Betty Crocker, Our Best Bites and my imagination. It needs a better name, though, because the cake is MUCH better than the name implies!

Tip: Bake cake/s and assemble with filling the night before, then mix the frosting and decorate the cake a few hours or so before serving.

Cake:
1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
3/4 tsp salt
4 egg whites
1 1/3 cups water
2 Tablespoons vegetable oil
1 cup sour cream
2 tsp vanilla extract (use clear vanilla if you want a pure white cake)

Mix all dry ingredients with a whisk, then add wet ingredients. Beat for two minutes until fluffy. Bake as directed on box.** Cool 5 minutes, while mixing up filling, then poke holes (¼-inch to ½-inch in diameter) almost to bottom of cake every ½-inch or so, wiping handle of poking spoon occasionally to reduce sticking.

Lemon Filling:
1 can (14 ounces) sweetened condensed milk
¾ cup whipping cream
½ cup lemon juice
1 teaspoon lemon zest
5 drops yellow food color

In medium bowl, stir together all ingredients. Pour over warm cake; spread evenly over surface, working back and forth to fill holes. Some filling should remain on top of cake. Refrigerate 1 hour. (Double amounts if doing a layer cake - will have some left over. Great to make filled cupcakes with, as seen on Our Best Bites.)

Frosting:
6 Tablespoons flour
1 cup whole milk (can use lower-fat if desired)
1 cup butter
1 cup granulated sugar
2 teaspoons clear vanilla extract
2 teaspoons lemon extract

Whisk together flour and milk. Heat in small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring until it looks like pudding before it's set (you should be able to see the bottom of the pan when you stir it). Even though it’s thick, push it through a mesh strainer (use the whisk to push it through) and then let it cool completely to room temp. Be sure it is completely cool or it will melt the butter and you’ll have runny frosting. In an electric stand mixer, beat the butter and sugar for a minute or two until well combined and fluffy. Use the whisk attachment on your stand mixer. While beating, add in the thickened milk mixture, lemon and the vanilla. Beat on the highest speed you can (without it spitting all over the kitchen) for 7-9 minutes. If needed (if it’s not velvety smooth and fluffy), beat for another few minutes. Store at room temperature until ready to frost cake. (View tutorial on Our Best Bites for great pics.)

Garnish, if desired:
Fresh strawberries
Blueberries

Garnish with fruit as desired. Store loosely covered in refrigerator.

**Can make as a thick 9x13-inch cake, or can make as a double-layer round/square with batter left over for 10 cupcakes! If doing two layers, will have to poke first layer and pour filling over, then spread extra filling on top (may want to double the filling amount depending on your preference) of that layer before placing second layer on top. Poke that layer and then pour filling over top, then refrigerate until ready to make and spread frosting as desired.

Chocolate Crockpot Cake

taken from cjane's site.

1 package devil's food cake mix
8 ounces (1 cup) sour cream
1 cup chocolate chips (or try 1 cup mint chips - or white chocolate!)
1 cup water
4 eggs
3/4 cup vegetable oil
1 package instant chocolate pudding mix

Spray crock pot with nonstick cooking spray.

Mix cake mix, sour cream, chocolate morsels, water, egss, oil and pudding mix in a bowl by hand.

Pour into crock pot.

Cover and cook on low 6-8 hours or high 3-4 hours.

Cake Pops

straight from the blessed Bakerella's site. She's an evil, evil, wonderful lady!

1 box cake mix, any flavor, plus ingredients listed on back
1 can frosting (not large size), flavor to complement cake mix *
2-3 bags Wilton candy melts
lollipop sticks, if desired
sprinkles, if desired

Bake cake according to directions on back for 9x13.

Let cool completely (can place in fridge if desired).

Dump cake into large bowl. Add can of frosting and mix to combine, making a sort of paste. (I usually add just short of the entire can of frosting - like one large spoonful less than the whole thing.) Just keep stirring - it'll get there!

Roll into quarter-sized balls with your hands, washing hands every few balls so they don't stick to your hands. Place on a cookie sheet, then pop into the freezer for about 30 minutes to firm up. (One cake mix makes about 60-70 balls for me. Bakerella says it only makes 3 dozen - I must make mine smaller, but I prefer it that way.)

Before removing the balls from the freezer, melt your candy melts. Try to use a deeper container rather than a wide, shallow one - makes dunking easier. Don't melt all of them at once, because you can't re-melt them easily. Start with maybe one bag and work up from there as needed.

When candy is in the microwave, grab cake balls from freezer. Using a large spoon, lower the cake ball into the melted candy, turning the ball around to ensure it's entirely coated. Working quickly, remove from candy with the spoon, tapping the spoon lightly on the edge of the container to remove excess candy. Still working quickly, place on cookie sheet (i use a silpat liner on mine), sprinkle with sprinkles if desired, and insert a lollipop stick if you like.

(If you just want cake balls, then no lollipop stick! Also, you can forgo the sprinkles and drizzle with a different color of candy melts after you're all finished with the dunking. OR you can be really adventurous and choose to insert the lollipop stick into the bottom of the cake ball, using a styrofoam block to hold sticks upright. Then they actually look like lollipops. This is definitely harder.)

If cake balls start to get too mushy, place them back in the freezer for 5-10 minutes. Or you can work in batches, just taking a third or half of the balls out at once.

However you choose to make these, they're really difficult to mess up and REALLY yummy!! Oh - and they don't require refrigeration, though I often do just so they aren't sitting on the counter within my mouth's reach...

*Using a lighter cake and darker candy melt is easier (white / yellow cake and chocolate candy melts, for example). However, use whatever you'd like! Chocolate cake mix, chocolate frosting, pink & white candy melts for Valentine's Day... Cream cheese frosting is always a great choice - even with a chocolate cake. It just blends right in and you can't see any white.
Combinations to try:
-Red Velvet cake with chocolate candy melts
-Yellow cake with any color candy melts
-Chocolate cake with chocolate candy melts
-Spice cake with white candy melts
Really - whatever you have in your pantry works!!

Flourless Chocolate Cake

adapted from a recipe found on BrightIdeas.com.

1 3/4 cups (1 bag) of dark chocolates (Dove works well)
2 ounces semisweet chocolate chips
1/2 cup butter
6 eggs, separated
1/3 cup sugar
1/4 teaspoon cream of tartar
1/2 can prepared dark chocolate fudge frosting
8 ounces Cool Whip, thawed
1 teaspoon dark cocoa powder
1 bag Twix minis

Preheat oven to 300F. Line bottom of springform pan with a silpat liner (or wax paper). Grease bottom and sides of pan; set aside.

Melt the dark and semisweet chocolate with the butter in a small saucepan over LOW heat, stirring constantly until smooth; set aside.

Beat egg yolks and sugar in a large mixing bowl (like a Bosch or KitchenAid) until thick and fluffy - about 5 minutes. Add the chocolate mixture and stir until well-blended.

In a clean bowl (use the same Bosch or KA - just clean it out), beat the egg whites with the cream of tartar until there are soft peaks. Fold into the chocolate mixture until just blended. Pour into the prepared cake pan and smooth the top.

Bake approximately 35-40 minutes, or until the cake rises and the center is almost set. Transfer to a wire rack; let cool completely. Refrigerate at least 3 hours.

Remove from pan and transfer to a serving platter. Spread the top and sides of cake with the dark chocolate frosting. Press Twix minis vertically around the cake sides (like lady fingers).

Spoon the thawed Cool Whip into a pastry bag fitted with a large star tip. Cover the cake's top with large piped stars of Cool Whip. Sift cocoa powder over top.

Approximately 16 slices.

Chocolate Truffle Cake

adapted from a recipe found in a now-forgotten cooking magazine.

Cake:
2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semi-sweet chocolate chips
3 eggs
2 teaspoons vanilla extract
2-2/3 cup all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt

Filling:
6 Tablespoons butter, cubed
2 ounces semi-sweet chocolate chips
2 ounces dark chocolate (or dark cocoa)
2-1/2 cups powdered sugar
1/2 cups heavy whipping cream

Ganache:
10 ounces semi-sweet chocolate chips
2/3 cup heavy whipping cream

In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.

In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually beat into mixture (batter will be thin). Transfer to three greased and floured 9-inch round baking pans. Bake at 325F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. (OR ~ do this the day before you need the cake; store wrapped in saran wrap with wax paper between the layers.)

For filling: in a small saucepan, melt butter and chocolate. Sift in powdered sugar; pour in cream and stir until smooth. Place one cake layer on a serving platter; spread with half of the filling. Repeat layers, ending with last cake layer.

For ganache, place chocolate in a small bowl. In a small saucepan, heat cream just to a boil. Pour over chocolate and whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreadable consistency. Using an offset metal spatula, dirty ice the top and sides of cake first, then let ganache harden. Use the same spatula and use remaining ganache to frost the entire cake.

Garnish with chocolate curls, if desired. Store covered in refrigerator.

Key Lime Cake

adapted from Pioneer Woman's Tasty Kitchen

Cake:
3 sticks butter, softened
8 ounces cream cheese
3 cups sugar
6 whole eggs
1 Tablespoon vanilla
3 cups all-purpose flour

Sugar Bath:
1 cup sugar
1/2 cup lemon juice
1/2 cup lime juice

Frosting:
8 ounces cream cheese
1 stick butter
4 cups powdered sugar
1/2 teaspoon lime juice
1/2 teaspoon lemon juice
2 teaspoons vanilla
zest of one lemon
zest of one lime

Preheat oven to 325F.

Beat 3 sticks of butter with 8 ounces cream cheese until creamy. Add 3 cups sugar. Add eggs one at a time and mix until combined. Add 1 Tablespoon vanilla, then 3 cups of flour and mix until combined. Bake in a greased and floured Bundt pan for 75 minutes or until a toothpick comes out clean.

During last 12 minutes of cake's baking time, prepare the sugar bath. Bring 1 cup sugar, 1/2 cup lemon and 1/2 cup lime juices to a boil, then let simmer for 10 minutes. Set aside.

When cake is finished baking, carefully pour half of the sugar/juice mixture into the pan with the hot cake. Wait 5 minutes, then flip the cake and paint the remaining mix onto the top of the cake with a pastry brush. Once cool, mix up the frosting.

Beat the last 8 ounces cream cheese with last stick of butter. Slowly add in 4 cups of powdered sugar, mixing until creamy. Add the lemon juices, lime juice and vanilla, then mix until incorporated. Add a little milk if needed to reach desired consistency.

When cake is (mostly) cool, drizzle the cream cheese frosting over top. Sprinkle with zests.

Pioneer Woman's Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa (I use half dark and half regular).
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk*.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa (I use half dark and half regular), stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Pour over warm cake.

*If you don't have buttermilk (or don't want to buy an entire container of buttermilk just for this recipe), try this trick: for every ONE CUP of buttermilk you need, take JUST UNDER ONE CUP of milk and add ONE TABLESPOON of either lemon juice or white vinegar. Stir together and let sit for five minutes or so, then use as directed in the recipe.

Dark Chocolate Peanut Butter Layer Cake

adapted from vanilla sugar and picky palate

Cake:
9 Tablespoons dark cocoa powder
1½ cups cake flour
½ teaspoon salt
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup chocolate milk
½ cup milk

Adjust the oven rack to the center of the oven and preheat the oven to 350ºF.

Butter two 9-inch cake pans and line the bottoms with circles of parchment paper.

Sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.

In the bowl of a standing electric mixer beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)

Mix together the milks. Stir half of the dry ingredients into the butter mixture, the add the milk. Finally stir in the other half of the dry ingredients.

Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.


Peanut Butter Cream Cheese Filling:
12 oz cream cheese, room temperature
3/4 stick salted butter, at room temperature
1½ cup confectioners’ sugar, sifted
A good pinch of sea salt
3/4 cup creamy peanut butter
several chopped Reese's Mini Peanut Butter Cups (maybe half a bag)

In a large bowl, use an electric mixer to beat the cream cheese and butter together.

Slowly add in the confectioners’ sugar — don’t forget to scrape the sides and bottom of bowl. Continue to beat till nice and fluffy, then add in the salt and peanut butter.

Fold in the pb cups by hand, so they don't get ground up.


Ganache
24 ounces 70% cacao bittersweet chocolate, coarsely chopped
1 cup heavy cream
2 sticks unsalted butter, cold, chopped into cubes

Melt the chopped chocolate with the heavy cream in a double-boiler.

Stir occasionally until fully melted. Once melted, take off the heat and add in the butter bits.

Whisk very well. The more you whisk, the glossier and smoother the ganache.

Let cook for about an hour and a half.


To Assemble:
Remove first cake from pan and place on cake stand.

Spoon filling onto cake (you may not need all of it), then spread almost to edges.

Top with second cake.

Pour half of cooled ganache over cake, letting it drip down the sides. Let this layer cool, then repeat with remaining ganache. Before it cools completely, top with remaining bag of Reese's Mini Cups, either whole or halved.

Refrigerate cake - covered - for several hours, as this makes it easier to slice. Serve with MILK.

Perfect Lemon Cupcakes

Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix wtih electric mixer on medium for about two minutes. Use a strong mixer, as the batter is thick! For cupcakes, bake them at 350ºF for 20 minutes. (Makes about 24 very full cupcakes.) (Can also make a regular cake - 9x11 or 2 rounds. Bake at 350ºF for 25-30 minutes.)

Lemon Buttercream Frosting:
2 sticks (1 cup) butter, very soft
6-8 cups powdered sugar
½ cup fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until the icing is thick enough to spread. Use and store at room temperature. (Don't refrigerate and it will last covered for about 3 days.)

Chocolate Decadence Cake

adapted from www.allwomenstalk.com

12 ounces semisweet chocolate
4 ounces dark chocolate
1½ cups butter, melted
1 3/4 cups white sugar
½ cup water
7 eggs
powdered sugar, for sprinkling
**

Preheat oven to 350ºF. Grease a 10-inch round pan (NOT a springform!) and line bottom with parchment paper. (You can also skip the parchment entirely - I didn't like it because it stuck to the cake and you had to be careful you didn't eat it.)

Chop chocolate and place in a large bowl. Add melted butter. Heat water and 1½ cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.

In a separate bowl, whip eggs with remaining ¼ cup sugar until thick. Fold into chocolate mixture. Pour batter into pan.

Place pan on a cookie sheet in the oven and fill the cookie sheet with water. (Hint: place cookie sheet on rack in pre-heated oven. Don't pull out rack! Place filled pan on cookie sheet, then pour water around pan. Don't try setting the pan on cookie sheet before placing in oven. Too jiggly!)

Bake at 350ºF for 40 to 50 minutes. (Usually takes just over 40.) Remove from oven. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven. Cool and refrigerate for several hours. Overnight is best - the longer you refrigerate it the better the flavors meld.

Dip the pan in hot water to remove cooled cake. Sprinkle with powdered sugar and serve.

**Add 3 Tablespoons fresh orange zest to the batter for a chocolate-orange combination. Or try mashing a handful of blueberries very well and adding a few Tablespoons as you beat the batter. Make sure they distribute evenly. (Trust me! Blueberry chocolate is a great combo!)

No Peel Apple Cake

4 cups chopped unpeeled apples, cut into ½” pieces
½ cup oil
½ cup applesauce
1½ cup sugar
2 eggs
2 cups flour
1 teaspoon salt
2 teaspoon cinnamon
2 teaspoon baking soda

Combine all ingredients in a large bowl; pour into 9x13 greased pan.

Sprinkle ¼ cup sugar on top and bake at 350ºF for 50 minutes.

Simple Sprite Cake

1 white cake mix
4 eggs
3/4 cup vegetable oil
1 box instant vanilla pudding (3 oz. size)
8 oz. can of Sprite (the mini one)

Preheat oven to 350ºF.
Grease and flour two 9-inch cake pans.
Mix ingredients on low until combined and then increase speed to medium and mix for about 2 minutes.
Pour batter into pans and bake for about 30 minutes or until a toothpick inserted comes out clean.

Pioneer Woman's Chocolate Sheet Cake

Combine in a mixing bowl:
2 cups flour
2 cups sugar
¼ teaspoon salt

In a saucepan, melt:
2 sticks butter

Add 4 heaping tablespoons cocoa. Stir together.

Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.

Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour ½ cup buttermilk.

Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:
Melt 1 3/4 sticks butter in a saucepan.

Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.

Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus ½ cup powdered sugar

Stir together.

Pour over warm cake.

Cut into squares, eat, and totally wig out over the fact that you've just made the Best. Chocolate. Sheet. Cake. Ever.

Starbuck's Coffee Cake

2 Boxes Yellow Cake Mix (plus ingredients on back of box)

4 Sticks cold salted butter
4½ Cups flour
3 Tablespoons cinnamon
3½ Cups sugar
3 Tablespoons vanilla
Powdered sugar (for dusting)

PREHEAT oven to 350.

PREPARE cake mixes in large bowl according to directions on box. Spray 9X13 pan and 8-inch square pan with non-stick spray. Divide batter between pans. Bake at 350 for 15-20 minutes or until center is just barely set.

WHILE cakes are baking, prepare crumb topping. In large bowl of electric mixer combine, butter, flour, cinnamon, sugar and vanilla until all crumbly.

IMMEDIATELY after cakes are removed from oven, break crumb topping into marble size pieces with fingers, sprinkling over top. Put back in oven and bake an additional 10-15 minutes (topping will begin to look a little less wet/raw). Let cool fully then dust with powdered sugar, using a sieve.

CUT into squares and serve.