Neapolitan Bundt Cake

Last week I had to bake a surprise birthday cake for someone I didn’t know. So, of course, my dilemma was, “what kind does he like?” Do I assume everyone loves chocolate? Or, maybe he prefers vanilla, or even strawberry. Then I remembered a recipe I’ve had for years. It’s impressive, easy to make (meaning, no cake decorating skills required), and it’s a combination of vanilla, chocolate and strawberry flavors. I knew that would be the perfect choice for this occasion: a Neapolitan Bundt Cake. You prepare a white cake mix (according to package directions), then divide the batter into 3 equal portions. Chocolate syrup is added to one bowl. Strawberry extract and red food coloring is added to another. And, the vanilla cake portion is left as is. You spoon each flavor, in layers, into a prepared bundt pan. Don’t stir, or swirl. The cake does its own magic as it bakes. Last, but not least, top it off with a creamy chocolate glaze. The final result is a deliciously moist and festive cake that looks like you spent hours preparing. This is definitely a show-stopper for any impromptu event. 

Heat oven to 350° F. If using pan with non-stick finish, heat oven to 325° F.

Generously grease and flour 12-cup bundt cake pan (or spray with flour based spray, such as Baker’s Joy).

In large bowl, add cake mix, water, oil and eggs. Blend on low speed with hand mixer until moistened. Beat 3 minutes on medium speed. Pour 1/3 of the batter (1-1/4 cups) into prepared bundt pan.

Measure 1/2 of remaining batter (1-1/4 cups) into small bowl. Stir in strawberry extract and red food coloring. Stir well to blend. 

Carefully pour into pan. You can “slightly” shake pan back & forth to get a nice even layer.

In remaining batter (which should also be about 1-1/4 cups), stir in chocolate flavored syrup.

Carefully pour into prepared bundt pan over strawberry layer. Again, you can “slightly” shake pan back & forth to get a nice even layer.

Bake 40 to 45 minutes, or until cake springs back when touched lightly in center. (Toothpick test will also work.) Cool completely on wire rack. If needed, run a sharp knife or thin spatula around edges of pan to help release cake. Remove cake from pan. 

Prepare ganache: In microwave safe bowl, combine 1 cup of semi-sweet chocolate chips and 1/2 of a tub of Cool Whip (about 1-1/2 cups). Microwave 1 to 2 minutes. Stir well to make sure all the chips are fully melted and incorporated. 

Drizzle over cooled cake.

As you can see, the cake was a huge success! 

 

NEAPOLITAN BUNDT CAKE
Posted by: www.meldingmagic.com
   
INGREDIENTS:

• 1 (18.5 ounce) box white cake mix
• 1 cup water (or, whatever package calls for)
• 1/4 cup vegetable oil (or, whatever package calls for)
• 3 egg whites (or, whatever package calls for)
• 1 teaspoon strawberry extract
• 12 drops red food coloring
• 1/4 cup chocolate flavored syrup

Ganache:

• 1/2 of and 8-ounce container of Cool Whip (equivalent to 1-1/2 cups)
• 1 cup semi-sweet chocolate chips

DIRECTIONS:

1. Heat oven to 350° F. If using pan with non-stick finish, heat oven to 325° F.
2. Generously grease and flour 12-cup bundt cake pan (or spray with flour based spray, such as
    Baker’s Joy).
3. In large bowl, add cake mix, water, oil and eggs. Blend on low speed with hand mixer until
    moistened. Beat 3 minutes on medium speed. Pour 1/3 of the batter (1-1/4 cups) into
    prepared bundt pan.
4. Measure 1/2 of remaining batter (1-1/4 cups) into small bowl. Stir in strawberry
    extract and red food coloring. Stir well to blend. Carefully pour into pan. You can
    “slightly” shake pan back & forth to get a nice even layer.
5. In remaining batter (which should also be about 1-1/4 cups), stir in chocolate flavored
    syrup. Carefully pour into prepared bundt pan over strawberry layer. Again, you can
   “slightly” shake pan back & forth to get a nice even layer.
6. Bake 40 to 45 minutes, or until cake springs back when touched lightly in center.
    (Toothpick test will also work.) Cool completely on wire rack. If needed, run a sharp
    knife or thin spatula around edges of pan to help release cake. Remove cake from
    pan.
7. Prepare ganache: In microwave safe bowl, combine 1 cup of semi-sweet chocolate
    chips and 1/2 of a tub of Cool Whip (about 1-1/2 cups). Microwave 1 to 2 minutes.
    Stir well to make sure all the chips are fully melted and incorporated. Drizzle over
    cooled cake.

Cookies and Cream Cupcakes

I apologize for being absent from my blog for a few days. Our oldest daughter and granddaughter were visiting from MA. Our granddaughter celebrated her 22nd birthday while here, and she asked grandma to make her some Cookies and Cream Cupcakes for the occasion. I had never made them before, so I had to find a recipe online that I thought would be successful. I chose this recipe for Oreo cupcakes as it had everything I was looking for:  a chocolate cupcake with big chunks of Oreo cookies in it; made from scratch, yet easy to make; a buttercream frosting, that’s not too rich or sweet; and a 5-star rating. These cupcakes did not disappoint. The only hassle I had was decorating them, but that’s an easy fix. The frosting has finely crushed Oreo cookies in it, so you need to choose a larger size decorating tip than I did, so the occasional uncrushed piece doesn't jam up the tip. If you love chocolate and you love Oreo cookies, these cupcakes are fit for a princess….I know, because our princess was thrilled with them!

Preheat oven to 350° F. Line 12 muffin cups with paper liners.

Coarsely chop Oreo cookies. I put them in a large resealable plastic bag and pounded with a rolling pin to get coarse chunks.

In medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, whisk together the milk and vinegar. Set aside for a few minutes to curdle.
 

Add the sugar, oil, vanilla extract and almond extract. Beat until foamy. 

Gradually add the dry ingredients and beat until no large lumps remain.

Add the chopped cookies to the batter. Stir to combine. 

Spoon the batter into the liner cups, filling them about 2/3 full.

Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. (It took about 22 minutes for mine.)

Transfer to a wire rack to cool completely.

Prepare Frosting: 

Finely crush the Oreo cookies (to a dust-like consistency). I put mine in the food processor.

Beat shortening (I used Crisco shortening) and butter on medium-high speed of hand mixer for about 5 minutes, until fluffy.

Reduce speed to low. Gradually add powdered sugar until incorporated. Increase speed to medium-high and beat for another 3 minutes.

Add the vanilla extract and milk. Beat on same speed for 5 to 7 minutes, until fluffy. Add the crushed cookie crumbs. Mix well. If needed, add another splash of milk. (I added one splash more.)

Frost the cupcakes. Despite grinding the Oreo cookies to a dust-like consistency, a few larger pieces would show up in the frosting and jam the decorating tip. So, I would suggest using the largest decorating tip you have, to allow for this. Decorate cupcake by inserting a mini Oreo in the frosting.

Note: the recipe below yields 12 cupcakes and more frosting than you will need for 12 cupcakes. I wanted 24 cupcakes, so I doubled the cupcake portion of the recipe and made 1-1/2 times the frosting portion.

COOKIES AND CREAM CUPCAKES
Source: Food.com
Posted by: www.meldingmagic.com

INGREDIENTS:

Cupcakes:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract (or substitute almond, chocolate or vanilla)
• 10 Oreo cookies, coarsely chopped

Frosting:

• 1/2 cup solid shortening (such as Crisco)
• 1/2 cup butter
• 3-1/2 cups powdered sugar, sifted if clumpy
• 1-1/2 teaspoons vanilla extract
• 1/4 cup milk
• 5 Oreo cookies, ground to a dust-like consistency
• 12 mini Oreo cookies, for decorating (optional)

DIRECTIONS:

1.  Preheat oven to 350° F. Line 12 muffin cups with paper liners.
2.  In medium bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set
     aside.
3.  In a large bowl, whisk together the milk and vinegar. Set aside for a few minutes to curdle.
4.  Add the sugar, oil, vanilla extract and almond extract. Beat until foamy. Gradually add the dry
     ingredients and beat until no large lumps remain.
5.  Add the chopped cookies to the batter. Stir to combine. Spoon the batter into the liner cups, filling
     them about 2/3 full.
6.  Bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Transfer to a
     wire rack to cool completely.
7.  Prepare frosting: Beat shortening (I used Crisco shortening) and butter on medium-high speed of
     and mixer for about 5 minutes, until fluffy. Reduce speed to low. Gradually add sugar until
     incorporated. Increase speed to medium-high and beat for another 3 minutes. Add the vanilla extract
     and milk. Beat on same speed for 5 to 7 minutes, until fluffy. Add the crushed cookie crumbs. Mix
     well.
8.  Frost cupcakes. Note: Despite grinding the Oreo cookies to a dust-like consistency, a few larger pieces would
     show up in the frosting and jam the decorating tip. So, I would suggest using the largest decorating
     tip you have, to allow for this.
9.  If desired, decorate cupcake by inserting a mini Oreo in the frosting.



Yields: 12 cupcakes

Boston Cream Cheesecake

Cheesecake is my Achille's heel. But, Mike’s weakness is Boston Cream Pie. This dessert satisfies both our cravings. The best of New York and the best of Boston rolled into one:  a layer of moist yellow cake, followed by a creamy cheesecake layer, and topped off with a silky chocolate glaze. This cake reminds me a lot of Junior’s Original New York Cheesecake, only this one is much easier to prepare because you start with a cake mix, rather than baking from scratch. This calorie-laden indulgence will tip the scales (literally), but your sweet tooth will love you for it! Three layers of deliciousness that add up to one decadently irresistible dessert.

Preheat oven to 325° F. (300° F. if using a dark nonstick springform pan). Grease bottom of a 9-inch springform pan (or spray with Baker’s Joy).

Prepare cake mix according to package directions. You will only be using half of the batter for this dessert. (You can always use up the balance by baking some cupcakes or a single layer cake.) 

I poured prepared batter in a measuring cup so I could give you exact half measurement.

Pour half of the cake batter (about 2-1/4 cups) into prepared pan. If using a silver springform pan, bake for 25 minutes. If using a dark pan, bake for 20 minutes. Cool on wire rack for 15 to 20 minutes.

Meanwhile, in large bowl, beat cream cheese, sugar and vanilla on medium speed until well blended. Add sour cream. Mix well. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. 

Pour cheesecake mixture over prepared cake layer in pan.

Bake 45 to 50 minutes, or until center is almost set. A toothpick test won’t work, as center will still be wet. But, if center of cheesecake springs back when touched, it’s done. (If using dark pan, baking time should be the same, but at the lower temperature of 300° F.) 

Cool on wire rack. After 30 minutes, run a knife (or metal spatula) around rim of pan to loosen cake. 

Cool completely before removing rim of springform pan.

In bowl, sift together powdered sugar and cocoa. 

Add melted butter. Gradually add milk (starting with only 2 Tablespoons, then adding more as needed). Mix well. Add corn syrup and vanilla. Stir until creamy. 

Carefully spread icing over cooled cheesecake layer.

Refrigerate for 4 hours, or overnight.

I added too much milk to the frosting, so it didn't set up as firmly as I would have liked, but the end result was still delicious!

BOSTON CREAM CHEESECAKE
Source: Cake from Kraft Philadelphia Recipe Collection
Posted by: www.meldingmagic.com

INGREDIENTS:

Cake:

• 1 package yellow cake mix* (If you can find a 1-layer size package, that would work best. Otherwise, just use half of the batter from a standard 16.5-ounce package.)
• 3 (8-ounce) packages of cream cheese, softened
• 3/4 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 3/4 cup sour cream
• 3 eggs

*Note: You will also need oil, eggs and water, as called for on cake mix packaging.



Frosting:

• 1-1/2 cups powdered sugar, sifted
• 1/2 cup cocoa, sifted
• 3 Tablespoons butter, melted
• 2 to 4 Tablespoons milk (adjust quantity to desired consistency)
• 2 teaspoons light corn syrup
• 2 teaspoons pure vanilla extract

DIRECTIONS:

1. Preheat oven to 325° F. (300° F. if using a dark non-stick springform pan). Grease bottom of a 9-inch
    springform pan (or spray with Baker’s Joy).
2. Prepare cake mix according to package directions. If using a standard 2-layer package, you will only be
    using half of the batter for this dessert. (You can always use up the balance by baking some cupcakes
    or a single layer cake.)
3. Pour half of the cake batter (about 2-1/4 cups) into prepared pan. If using a silver springform pan,
    bake for 25 minutes. (If using a dark non-stick pan, bake for 20 minutes.) Cool on wire rack for 15 to 20
    minutes.
4. Meanwhile, in large bowl, beat cream cheese, sugar and vanilla on medium speed until well blended.
    Add sour cream. Mix well. Add eggs, 1 at a time, mixing on low speed after each addition, just until
    blended. Pour cheesecake mixture over prepared cake layer in pan.
5. Bake 45 to 50 minutes, or until center is almost set. A toothpick test won’t work, as center will still be
    wet. But, if center of cheesecake springs back when touched, it’s done. (If using dark pan, baking time
    should be the same, but at the lower temperature of 300° F.) Cool on wire rack. After 30 minutes, run
    a knife (or metal spatula) around rim of pan to loosen cake. Cool completely before removing rim of
    springform pan.
6. In bowl, combine sugar and sifted cocoa. Add melted butter. Gradually add milk (starting with only 2
    Tablespoons, then adding more as needed). Mix well. Add corn syrup and vanilla. Stir until creamy.
    Carefully spread icing over cooled cheesecake layer. 
7. Refrigerate for 4 hours, or overnight.

Mounds Brownies

If you drooled over my posting for Fudgy Brownie Cake, I have a real treat for you today. Do you have a weakness for Mounds bars? (You know, those luscious coconut filled candy bars enrobed in dark chocolate.) If you do, then, once again, I’m going to give you an unbeatable combo. Dark chocolate brownies, a gooey coconut and marshmallow center, topped with a layer of chocolate. So much good stuff on top of a brownie. Decadently rich, sweet, and “to die for” amazing! Better yet, preparing them is a piece of cake (no, candy; no cake….I’m so confused). The only downfall is that you have to wait until the next day to eat them, as they need time to set. (And, that doesn’t mean raiding the refrigerator in the middle of the night.) Anything worth having, is worth waiting for (and these are definitely worth having). Indescribably delish! 

(Trivia: Did you know that the guy who came up with the contest winning slogan for Mounds, "Indescribably Delicious," was only paid $10 for it?)

Prepare brownies according to package directions, using ingredients called for on package, and baking in a 9x9-inch baking pan. Bake as directed. Remove from oven. Place on rack.

In large saucepan, over medium-high heat, add 1 cup sugar, marshmallows, and 1 cup milk. Bring to a boil, stirring constantly. Remove from heat. Stir until marshmallows are melted. Stir in the coconut. 

Pour mixture over hot brownies. If using family size package of brownies (which was the only size I could find in dark chocolate), you may not be able to pour all of the coconut mixture over top of brownies without overflowing. I had to hold back about 1/4 of a cup. You want the pan to be full, but still allow a little room for the chocolate topping, which you will be making next. Let stand for about 10 minutes (to thicken).

Then, in smaller saucepan, over medium-high heat, add 1/2 cup of milk, 1-1/2 cups of sugar and butter.

Bring to boil. Remove from heat. 

Add the chocolate chips. Stir vigorously until all the chips are melted.

Pour over the top of the coconut mixture. Let cool on wire rack. When completely cool, refrigerate overnight to set.

In the morning, remove from refrigerator. For easier cutting, bring to room temperature. 

I know what you are going to ask......the picture makes the coconut look like it was layered in the middle (not the top). It's not an optical illusion. When the chocolate you poured over the top sets, it hardens and looks like a separate layer. 

 
MOUNDS BROWNIES
Source: Nikki Schotten, Just a Pinch
Posted by: www.meldingmagic.com

INGREDIENTS:

Brownies:

• 1 box dark chocolate brownie mix, preferably an 8x8 size box (but family size will work*)
• Oil (quantity called for on packaging)
• Eggs (quantity called for on packaging)
• Water (quantity called for on packaging)

Coconut Layer:

• 1 cup sugar
• 24 large marshmallows
• 1 cup milk
• 1 (14-ounce) bag coconut (approx. 5-1/4 cups)

Chocolate Layer:

• 1/2 cup milk
• 1-1/2 cups sugar
• 1 stick (8 Tablespoons) butter
• 1 (12-ounce) package semi-sweet chocolate chips (2 cups)

DIRECTIONS:

1. Prepare brownies according to package directions, using ingredients called for on package, and baking
    in a 9x9-inch baking pan. Bake as directed. Remove from oven. Place on rack.
2. In large saucepan, over medium-high heat, add 1 cup sugar, marshmallows, and 1 cup milk. Bring to a
    boil, stirring constantly. Remove from heat. Stir until marshmallows are melted. Stir in the coconut.
3. Pour mixture over hot brownies. If using family size package of brownies*, you may not be able to
    Pour all of the coconut mixture over top of brownies without overflowing, so hold back a little (to
    make room for chocolate topping). Let stand for about 10 minutes (to thicken).
4. Then, in smaller saucepan, over medium-high heat, add 1/2 cup of milk, 1-1/2 cups of sugar and
    butter. Bring to boil. Remove from heat. Add the chocolate chips. Stir vigorously until all the chips are
    melted.
5. Pour over the top of the coconut mixture. Let cool on wire rack. When completely cool, refrigerate
    overnight to set.
6. In the morning, remove from refrigerator. For easier cutting, bring to room temperature.

NOTE:  The picture makes the coconut look like it was layered in the middle (not the top). It's not an optical illusion. When the chocolate you poured over the top sets, it hardens and looks like a separate layer.