CHOCOLATE AND STRAWBERRY CAKE

CHOCOLATE AND STRAWBERRY CAKE

Chocolate mouse filled and wrapped on the outside. 

White Log Cake (Christmas Cake)

White cake mix

3 lg eggs

1 c. milk

1/3 butter

2 c desiccated coconut

2 cream cheese

4 cherries 

1 c powdered sugar

2 tbsp eggnog

3 tbsp hershey strawberry syrup

2 tbsp powdered sugar for dusting

Pre-heat oven to 350 degrees. Combine eggs, milk, and butter in a mixer and mix until bubbly. Slowly scoop in cake mix and beat for at least 3 minutes. Line a cookie pan with wax paper and pour mixture. Use spatula to level mixture and in to the oven. Bake cake for 15 minute or until done, use tooth pick to check after 15 minutes. Take cake out and dust top of cake with 2 tbsp powdered sugar. Use a clean kitchen cloth to cover entire pan and securely invert cake. Slowly take wax paper out and roll cake and set aside. In the  mixer, combine cream cheese and 1 cup powdered sugar, beat until smooth and pour eggnog to the mixture until well incorporated. Divide mixture to half and mix in strawberry syrup to other half. Unroll cake and fill with cream cheese and strawberry syrup  mixture evenly and roll back. Wrap rolled cake with aluminum foil and chill for an hour. Unwrap cake and set in a long cake pan and use the other half of cream cheese for icing. Top with cherries and sprinkle cake with coconut and slowly press coconut to sides of cake. Chill before serving.

Pumpkin Roll

3 large eggs

1 c. granulated sugar

1 c. pumpkin

3/4 c. all-purpose flour

1 tsp baking powder

1 tsp. cinnamon

1 tbsp. pumpkin spice

1/2 tsp. salt

Filling:

8 oz. cream cheese

1/2 c. confectioner's sugar

1 c. whipped cream

Preheat oven to 350 degrees.  Line cookie sheet with wax paper. Combine eggs and sugar in a mixing bowl, beat ingredients until well blended. On a low speed, add in pumpkin and blend well. Using a separate bowl, combine all dry ingredients, and mix ingredients using fork. Slowly add to egg mixture and beat until ingredients are all incorporated. Pour to prepared pan and use spatula to even out level of the mixture. Bake for 15 minutes. Cover top of cake with powdered sugar, line cloth on top of the pan, hold each end, and securely invert pan. Take wax paper out and roll cake cross wise. Set aside. 

Unwrapped cream cheese and beat over medium speed until smooth. Mix in powdered sugar and whipped cream. Blend well.

Unroll cake and fill evenly, roll back, and wrap with foil. Chill before serving. Drizzle powdered sugar on top before cutting.

Red Velvet Cupcakes with Cream Cheese Icing

red velvet duncan hines cake mix 

eggs

butter

milk

icing:

cream cheese

confectioners sugar

whipped cream

Preheat oven to 350 degrees. Follow cake instruction according to box. Fill cupcake sleeves 3/4 full and bake cupcakes for 20 minutes. Let it cool. Combine icing ingredients and mix until smooth. Use icing tip to decorate.

Hershey Chocolate Cupcakes

1 duncan hines chocolate cake mix

3 eggs

1/4 c. butter

1 c. milk

24 hershey chocolates

12 strawberries

icing: 

2  (8 oz.) cream cheese

1 c. confectioner's sugar

1 c. whipped cream

Preheat oven to 350 degrees. Empty cake mix to mixer and combine all cake ingredients. Mix approximately 2 minutes. Fill 24 cupcake sleeves 3/4 full, unwrap hershey chocolates, drop one chocolate to each cake mixture. Bake cupcakes for 20 minutes. Let it cool. Combine all icing ingredients to the mixer until smooth. Decorate cupcakes. Cut strawberries to half lengthwise and use as topper.

Mamon

Mamon

yellow cake mix

egg yolk

3 eggs

1 cup milk

1/2 cup butter

1. Combine all ingredients and beat in a cake mixer. Using ice cream scoop to fill up a mini pan lined with cup cake liner and bake for 18 minutes in a 350 degree oven.

 This is perfect with slices of strawberries and whipped cream.

Chocolate Surprise Cup Cakes

duncan hines chocolate cake mix

hershey choc

 cream cheese

whipped cream

strawberries

1. Bake cake according to cake instruction. I replaced butter to apple sauce and it turned out as good as with butter. Each cup cakes had hershey chocolate inside - that's the surprise.

Biscuit Cinnamon Cake

 You need :

1 cup brown sugar

5 tbsp cinnamon

3 small tube biscuits

juice of 1 lemon

1 cup confectioner's sugar

1/4 cup heavy cream

1. Combine brown sugar and cinnamon.

2. Unwrap and separate biscuits and roll coat with cinnamon mixture.

3. Line them up in a spring form pan. Sprinkle cinnamon mixture over top of lined biscuits and bake 300 degrees for 1 hour.

4. Squeeze lemon and combine with sugar and heavy cream. Let it simmer for 10 minutes and pour over cake. Continue baking for another 5 minutes.

Good when it's warm with coffee. Enjoy!

Orange Cup Cake

Ingredients:

1 duncan hines yellow cake mix

3 eggs

1 orange +/= (1 1/3 water/milk)

1/3 oil

Icing:

1 8oz light cream cheese

1 cup powdered sugar

1small heavy whipping cream

orange food color

Procedure: 

1. Follow cake instruction on the box, squeeze orange on glass measuring cup and add milk to come up to 1 1/3 cup fluid. Empty cake mix to the mixer, add all ingredients, and mix well at least 2 minutes. Bake according to the instruction. Let it cool completely before icing application.

2. Empty cream cheese and add sugar to the mixer. Mix well until well incorporated and silky moist. Add in heavy cream and whisk for at least 5 minutes. Mixture should stick together not runny when it's ready. Drop a little food color to the mixture and beat well. Into a piping bag with flower tip and form big flower starting from the edges to the middle.

Note: I use gel food color, best for pastel colors.