{Magic Cake}

The name of this cake caught my attention on Pinterest, and I had to try it. It really is quite magical how it just forms into 3 layers as it bakes. It is almost crepe like. It would even be good served for breakfast with a lot of fruit. I thought it was really yummy.

• 4 eggs (separate yolks from whites) at room temperature 
  
  
• 1 tsp vanilla extract
• 3/4 cup sugar
• 1 stick butter, melted
• 3/4 cup of all purpose flour
• 2 cups milk lukewarm 
  
  
• powdered sugar for dusting cake

Preheat oven to 325 F degrees. Grease a 8 inch x 8 inch baking dish.

Separate eggs and add the egg whites to a mixer and mix until egg whites are stiff. Place egg whites in a bowl and set aside.

Beat the egg yolks with the sugar until light. Add butter and vanilla extract and continue beating for another minute or two after which you can add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together. Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in. Another variation to folding in the egg whites would be to add a third of the egg whites and gently whisk them in to the cake batter, then reverse the process and add a bit of the cake mixture to the egg whites and gently whisk in, repeat until all cake batter has been whisked in.

Pour batter into baking dish and bake for 40 to 70 minutes or until the top is lightly golden. The baking time could vary greatly depending on the oven, so take a peek at around 40 minutes and see how it looks.Sprinkle some powdered sugar after cake has cooled.

Recipe Source: Jo Cooks

{Eclair Cake}

This cake was insanely good. My husband loved it so much he requested it as his new birthday cake every year. This would be a perfect go to recipe for a gathering. Everyone will love you for sharing this. This is better the longer it is refrigerated so prepare a head of time.

2 (3.4 oz) packages vanilla instant pudding mix
3 1/2 cups whole milk
12 oz cool whip
1 (14.4oz) package graham crackers

Frosting:
6 Tbs butter
6 Tbs milk
6 Tbs cocoa
1 cup powdered sugar

Blend milk and vanilla pudding packets for about 2 minutes until thick. Fold in the cool whip.
in a 9X13 pan, layer graham crackers to cover the bottom. You may need to break some to make them fit in small spaces
Pour half of the pudding/cool whip mixture on the tip of crackers and level.
Put another layer of crackers to cover the surface of pudding.
Put the second half of the pudding mixture on top and level.
put the final layer of crackers on top.
For the frosting: Microwave butter and milk just until the butter is melted. Then mix in all the other ingredients and compine. This will be a little runny, Pour over the top of graham crackers and smooth out. Refrigerate for at least 4-5 hours or refrigerate overnight.

Recipe Source: Chef in Training  

{Almond Sheet Cake}

This amazingly wonderful recipe comes from my cute friend Kristin from Kristin in Her Kitchen. Please check out her blog, you will love it! This cake never disappoints. I only make it for a crowd, otherwise I would eat the whole thing on my own.

2 cups flour
2 cups sugar
1 tsp salt
1 tsp baking powder

1 cup butter
1 cup water
1/2 cup sour cream
2 eggs, lightly beaten
1 tsp almond extract
sliced almonds, for sprinkling on top

Preheat oven to 350.  Grease and flour a 15 x 11 jelly roll pan.
In a large bowl, whisk together dry ingredients and set aside.
In a small saucepan, combine butter and water--bring to a boil, stirring occasionally.  Add to flour mixture and stir to combine.
Stir in sour cream, beaten eggs, and almond extract.
Pour into prepared pan and bake 22-25 minutes, or until a toothpick comes out clean.
Spread warm (not hot) cake with butter frosting (recipe below).  Sprinkle with sliced almonds.  Cut into squares and serve.

*Notes:  I don't make the frosting until I'm ready to frost the cake (it will start to harden if it sits).  I also sprinkle the almonds on top while the frosting is still warm so they'll stay in place.


Butter Frosting
1/2 cup butter
1/4 cup milk (the higher the fat content, the richer it will taste)
1/2 tsp almond extract
3 cups powdered sugar

In medium saucepan, combine butter and milk.  Bring to a soft boil over medium heat, stirring occasionally, and remove from heat as soon as it boils.  Whisk in almond extract, then gradually whisk in powdered sugar until smooth.  Frost warm almond cake.

*To Freeze:  Wrap cooled, un-frosted cake (still in the pan) in two layers of plastic wrap, then a layer of foil.  Will keep for up to 3 months!  Allow to thaw and frost before serving.

Recipe Source: Kristin in Her Kitchen

{Lemon Buttermilk Cake}

I'm ashamed to say that I used to hate lemony desserts. Not sure what happened, but now I'm obsessed. I made this dessert in hopes that it would drowned out the cold wintery feeling and make me think of warmer days :) It was so good. The cake is very moist and the glaze adds more of a lemon flavor all around. We loved it.

Cake:

2 1/2  cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
3 Tbs grated lemon zest
1/4 cup freshly squeezed lemon juice
1 tsp vanilla extract
1 3/4 cup white sugar
12 Tbs (1 1/2 sticks) butter, softened
3 eggs plus 1 egg yolk

Glaze:

3 cups powdered sugar
3 Tbs lemon juice
2 Tbs buttermilk

Heat oven to 325 degrees. Grease and flour a 9X13 inch baking dish and set aside.

Whisk together flour, baking powder, baking soda and salt in a medium bowl. Set aside. In a measuring cup, combine buttermilk, lemon juice, and vanilla. Set aside

Using a stand mixer or hand mixer. Bet the sugar and lemon zest on medium speed until moist and fragrant. Remove 1/4 cup of the sugar mixture and place in a small bowl. Set aside.

Add the softened butter to the remaining sugar mixture and beat until light and fluffy. Beat in eggs and yolk, one at a time, until incorporated. Reduce speed to low, add the flour mixture alternating with the buttermilk mixture. Mix until smooth.

Scrape batter into baking pan and smooth out the top. Bake until the cake is golden and a toothpick inserted into the center comes out clean. About 25-30 minutes. Be careful not to over bake.

While the cake is cooling. Whisk together the glaze ingredients until smooth. Gently spread over the cake and sprinkle with the reserved sugar mixture. Allow to cool completely. About 2 hours.


Adapted from: Our Best Bites 

{Zebra Cake}

The most simple and delicious cake ever. These cookies are a must to use in the recipe and are sometimes hard to find. I know Target has them sometimes. I really have to stock up when I find them.

2 cups heavy cream
2 Tbs powdered sugar
1 tsp vanilla extract
1 (9oz) package Nabisco Famous Chocolate Wafers
Chocolate curls or sprinkles

Begin whipping the cream. Add the sugar and vanilla and continue whipping until stiff peaks form. Spread 1/2 tablespoon whipped cream on each wafer. Begin stacking the wafers together on end (on a long serving platter), then stand on edge on the platter to make a 14-inch log.

Frost the log with the remaining whipped cream. Refrigerate for 4-6 hours. Garnish with chocolate curls or chocolate sprinkles and slice at a 45° angle so that each serving shows the chocolate and white layers.

If desired, you may freeze this cake, covered with plastic wrap; thaw in the refrigerator for 1 hour before serving.

{Crock Pot Chocolate Cake}

Dessert in a crockpot? I just had to try this. It turned out to be really light and fluffy and super moist. Make sure and serve it with ice cream, it balances out the rich chocolatey flavor. I ended up setting the crockpot to high and cooking it for 3 hours. Next time I will only do 2 1/2 since the sides were a little too dark for me.

1 box chocolate cake mix
8 oz sour cream
1 pkg instant chocolate pudding
1 cup chocolate chips
4 eggs
3/4 cup oil
1 cup water

Mix all ingredients together in a large bowl. Pour into crock pot. 

Cook 3-4 hours on high or 6-8 hours on low.

{Coconut Drippy Cake}

If you want to make an amazing and easy dessert I'm pretty sure you will love this! It was a big hit and we had yummy leftovers the next night :)

Yellow cake mix,prepared according to package directions in a 9x13 pan

1 can (14.5 oz) sweetened condensed milk

1 can (about 15 oz.) cream of coconut, it can be found by the alcoholic drink mixes in a can or sometimes on the asian food isle

11/2 cups heavy cream

1 tsp vanilla extract

4 Tbs powdered sugar, more if you want sweeter

Bake cake according to package directions.  When it comes out of the oven, poke holes all over the top of the cake with a fork.  Mix sweetened condensed milk and cream of coconut in a bowl and pour over the cake while it is still warm.  The coconut mixture will seep into the cake as it cools. While the cake is cooling whip up the whipping cream by beating the cream, vanilla and powdered sugar until it until it looks like whipped cream. When the cake has cooled completely, frost with whipping cream and chill in the refrigerator until ready to serve.  The longer it chills, the better it gets.  

Recipe Source: My 3 Monsters

{Coconut Tres Leches Cake}

It really doesn't get much better than this cake folks. Amazing.

INGREDIENTS:
Cake:
1 box yellow cake mix (prepared according to box)

Milk Syrup:
1 can (15 ounces) cream of coconut
1 can (12 ounces) evaporated milk
1 cup heavy whipping cream
1 teaspoon pure vanilla extract

Garnishes:
2 medium-size ripe bananas
Sweetened cream (see instructions below)
1 cup sweetened flaked coconut, toasted 

 DIRECTIONS:

Place a rack in the center of the oven and preheat the oven to 350 degrees.

Lightly spray a 9X13-inch baking dish with cooking spray. Set the baking dish aside. Prepare your cake mix according to box recipe. Scrape the batter into the prepared pan. Bake the cake until it is lightly golden and is slightly pulling away from the edges, 30-34 minutes. Remove the cake from the oven and place it on a wire rack to cool completely, 1 hour.

Meanwhile, make the milk syrup: in a blender, combine the cream of coconut, evaporated milk, cream, and vanilla and process until smooth.

Pierce the cooled cake all over the top with the tines of a fork or a thin wooden skewer. The more pokes the better, so that the syrup will soak into the cake. Using a large spoon or ladle, spoon some of the milk syrup over the cake. Let the syrup soak into the cake, then continue spooning the syrup on top until all of it has been used up. When you have finished, not all of the syrup will be completely absorbed and might be pooling on the top but that’s ok because it will absorb as it refrigerates. Cover the cake loosely with plastic wrap and refrigerate until all of the syrup is absorbed, 2 hours. Cut the bananas, if using crosswise into ¼-inch slices. Slice the cake and serve it with sliced bananas, sweetened cream and toasted coconut, if desired.

Sweetened Cream:
Pour 1 cup heavy whipping cream into a large  glass bowl and beat it on high speed until thickened 1 ½ minutes. Stop the machine and add ¼ cup confectioners’ sugar and ½ teaspoon pure vanilla extract. Beat on high speed until stiff peaks form, 1 to 2 minutes longer. Makes 2 cups.

Recipe Source: Mel's Kitchen Cafe

{Red Velvet Cake}

I have really wanted to try some fun and creative recipes for Valentines this year... There are so many good ones on Pinterest. BUT sadly I have not gotten around to it. I did make this cake and it was really good and easy to make. I topped it with some Valentines sprinkles to be more festive. Anything to make the kids happy right?

For the cake
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 (1-oz.) bottle red food coloring
1 teaspoon vanilla extract
1 cup lowfat sour cream
1/4 cup canola oil
4 tablespoons butter, at room temperature
1 1/2 cups sugar
2 large eggs
2 teaspoons white vinegar
1 1/2 teaspoons baking soda

Frosting:
4 ounces cream cheese
1/4 cup lowfat sour cream
2 tablespoons butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar

DIRECTIONS:
Preheat the oven to 350 degrees. Lightly coat a 9X13-inch pan with cooking spray. Set aside.

In a medium bowl, whisk together the flour, cocoa, baking powder and salt. In a liquid measure or other bowl, whisk the buttermilk, red coloring and vanilla together.

In a large bowl, using an electric mixer on medium speed, beat sour cream, oil, butter and sugar until fluffy, about 3 minutes. Beat in eggs one at a time, scraping down sides of bowl. Add half of flour mixture and mix. Add the buttermilk/food coloring mixture and mix again, scraping down the sides of the bowl as needed. Mix in the remaining flour until just combined. In a small bowl, mix vinegar and baking soda until mixture fizzes then quickly fold into batter. Scrape the batter into the prepared pan and tap on the countertop to burst any air bubbles. Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Don’t over bake or the cake will be dry. Set on a wire rack to cool completely.

For the frosting, using an electric mixer on medium-high speed, beat together cream cheese, sour cream, butter and vanilla until well combined and smooth. Slowly mix in powdered sugar. When the cake is completely cooled, spread the frosting over the cake, cut into pieces and serve. If not serving right away, store the cake in the refrigerator until ready to eat. Alternately, you can spread the frosting on each individual piece instead of the entire cake.

Adapted slightly from: Mels kitchen Cafe

{Coconut Cream Cake}

I was introduced by one of my friends (thanks Chalece) to the best cake recipe I have ever had Seriously...It has so much rich flavor and is so moist. I made it for my Mother in Law while she was here to celebrate her birthday and we were all in Heaven. I think I will make this for all of our future birthdays :)

For the Cake:

Wet Ingredients:

1 c. butter, softened
1 3/4 c. white sugar
1 c. cream of coconut (I found it in the Mexican food section at the grocery store)
4 large eggs

Dry Ingredients:
2 1/2 flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt

1 c. buttermilk
1 tsp. coconut extract

Separate eggs, set whites aside. Beat wet ingredients together including egg yolks until fluffy. Sit dry ingredients together and stir well. Add dry ingredients to wet using mixer on low speed alternating with buttermilk/extract mixture. In a clean bowl, beat egg whites with a pinch of salt until stiff. Fold egg whites into batter. Bake at 275-degrees in two 9-inch pans (lightly sprayed with baking spray) for about 90 minutes. After about 60 minutes, do the "toothpick test", repeating every 5-10 min or so until the toothpick comes out clean. After cake is out of the oven and transferred to parchment paper or a cooling rack, poke each cake with a few holes (making sure not to poke all the way through) and drizzle remaining coconut cream over (about 1/2 c. total). This just keeps the cake extra moist. After the cake cools, transfer to the freezer and freeze for a few hours or overnight.

Frost immediately (see frosting recipe below) after removing from the freezer. Allow to thaw for about an hour before serving. If you want to do a layered cake, put a layer of frosting in-between the two cakes and then continue to frost the remainder of the cake. Sprinkle with lightly toasted, shredded coconut (see below).

COCONUT CREAM CHEESE FROSTING:

1/2 c. butter, softened
8 oz. block cream cheese, softened
1 tsp. coconut extract
1 bag powdered sugar
milk (as needed) 

Beat butter, cream cheese, and coconut extract together, adding powdered sugar little by little until reaching desired consistency. If it seems to get too stiff, add about 1 tsp of milk at a time until you get the consistency you want. (add milk to thin it out, add powdered sugar to thicken it up).


Toasted Coconut:

Place contents of about 1/2 bag of sweetened, shredded coconut on a cookie sheet. Spread it out so it makes just a single layer. Bake for appx. 8-10 minutes in a 325-degree oven. Some pieces will still be white and soft, some browned slightly with a little crunch.


Adapted from: Favorite Family Recipes

{Pumpkin Coffee Cake with Brown Sugar Glaze}

This cake was insanely good! It came out very moist with a wonderful crunchy topping and the glaze added so much rich flavor. This has definitely become a new family favorite.

For The Topping:
1/2 cup brown sugar
1/2 cup white sugar
1 tsp cinnamon
4 Tbs butter
1/2 cup pecans, chopped

For The Cake:
1/2 cup butter, softened
1 cup sugar
2 whole eggs
1 (15 oz) can pumpkin
1 tsp vanilla
2 cups flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp salt

For the Brown Sugar Glaze:
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1/4 cup heavy whipping cream


In in a small bowl, combine sugars and cinnamon for the topping. Cut in the butter until mix resembles coarse crumbs. Stir in pecans, set aside

In a mixing bowl, cream butter and sugar for the cake. Add eggs, one at a time, beating well after each addition. Combine pumpkin and vanilla, mix well.

Combine dry ingredients.

Add dry ingredients to the creamed mixture. Beat on low until just blended.

Spread the batter in a 9x13 pan, greased and floured. Sprinkle with the topping

Bake at 325 degrees for 40 minutes or until a toothpick inserted near center comes out clean.

For the glaze: combine the brown sugar, white sugar, vanilla, and heavy cream in a saucepan and bring to a simmer. Remove from heat and stir until all sugar is dissolved.
When the cake is finished baking, pike holes in the top with a fork. Pour glaze over the cake, making sure to cover all surfaces. Serve cake warm or at room temperature.

{Hawaiian Cake}

I made this for an Aloha themed church activity and it was really yummy. But I realized later that I completely forgot to add the crushed pineapple...oh dear! But at least I know that it's still a hit without it. Next time I will not leave this detail out :)

1 yellow cake mix made according to directions on package 

1 can crushed pineapple, well drained

1 8 oz cream cheese

1 lg. pkg. instant vanilla pudding

2 cups whipped cream (homemade is best)

½ cup toasted coconut

¼ cup sliced almonds

Beat cream cheese until fluffy.  Mix pudding with 3 cups milk.  Combine pudding & cream cheese.  Spread over cold cake.  Sprinkle well-drained pineapple over cream cheese mixture.  Spread whipped cream on top and sprinkle with coconut and almonds.  


Recipe Source: Marie Gray

{German Chocolate Cake}

My husband just had a birthday! This is the cake that he loves and requests every year. It was super easy and delicious. I normally just use a box mix, which I still used but this time the recipe switched things up a bit with the buttermilk and vanilla, which made for a very moist and yummy cake :)

1 package German chocolate cake mix
1 cup buttermilk
1/2 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Mix the cake mix, buttermilk, oil, eggs and vanilla in a large mixing bowl on low speed for one minute until combined. Beat at medium speed for two minutes more. Pour into greased and floured 13 x 9 baking dish. Bake 38 – 42 minutes until the cake springs back when lightly pressed. Allow to cool completely on a wire rack before frosting.

Can also be baked in two 9 inch round pans for 25 minutes. Cook on a wire rack for 10 minutes and remove from pans. I like to line my round cake pans with parchment paper before adding batter for easy removal from the pan

Coconut-Pecan Frosting

1/2 cup butter
1 cup sugar
1 cup evaporated milk
3 eggs yolks, beaten
1 tablespoon vanilla
1 (7 oz. package) sweetened flaked coconut
1 cup chopped pecans

Combine egg yolks, sugar, milk, butter and vanilla. Cook and stir over medium heat until thickened. 12 to 15 minutes. Add coconut and pecans. Beat until thick enough to spread. 

{Crazy Cake}

I'm sure there are a lot of different names for this cake, this is the name we grew up calling it :) This is such an easy and deliciously moist and very chocolatey cake! I used to always ask for it for my birthday. And if you don't have eggs on hand this is the cake to make. I love it with chocolate frosting but you could use any frosting that you love!
















3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water

Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
Bake at 350 degrees for 30 to 40 minutes, or until tooth pick inserted comes out clean.


For the Frosting:

2 3/4 cups powdered sugar
6 Tbs unsweetened cocoa powder
6 Tbs softened butter
5 Tbs evaporated milk
1 tsp vanilla

In a medium bowl mix together the powdered sugar and cocoa powder, set aside.
In a large bowl cream the butter until smooth then slowly add the sugar mixture and evaporated milk, mix in the vanilla

{Carrot Cake with Cream Cheese Frosting}

This used to be one of my favorite cakes growing up, I remember my dad always making it. I haven't had it forever and it totally hit the spot. I am not a huge fan of the walnuts in mine so I left them out this time.












4 eggs
1 1/4 cup vegetable oil
2 cups sugar
2 tsp vanilla
2 cups flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts (optional)

Preheat oven to 350 degrees. Grease and flour a 9x13 inch cake dish.
In a large bowl beat together the eggs, oil, sugar and 2 tsp vanilla. Mix the flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots and fold in walnuts. Pour in prepared baking dish. Bake for 40-50 minutes.

Frosting:


1/2 cup butter
8oz cream cheese
4 cups powdered sugar
1 tsp vanilla

Mix all together until smooth, Spread over top of cake once it is completely cooled.

{Pound Cake}

This recipe is perfect and delicious. We had some fresh strawberries and whip cream on hand so my husband and I made strawberry shortcake out of it. It's even amazing just by itself too.

















16 Tbs (2 cups) butter, almost room temperature
3 eggs, room temperature
3 egg yolks
2 tsp vanilla extract
1 3/4 cups cake flour
1/2 tsp salt
1 1/4 cups sugar

Preheat oven to 325 degrees. Grease and flour a 9x5 inch loaf pan.
Cut the butter into 1-tablespoon pieces and place in bowl of a stand mixer. Beat the eggs and yolks with vanilla in a small bowl.
In the mixer beat the butter and salt until shiny, smooth and creamy, about 2-3 minutes. Scrap down the sides of the bowl as needed. With the mixer running, slowly add the sugar, beat until the mixture is fluffy and almost white in color, about 5 minutes. Gradually add the egg mixture, until well combined.
Add the flour, just mix until the flour is combined. Don't over mix.
Transfer the batter to the prepared loaf pan and smooth down the surface with a rubber spatula. Bake until golden brown and a tooth pick inserted into the middle comes out clean, about 70-75 minutes. Cool the cake in the pan for about 15 minutes, remove from pan and let cool for about 2 hours.

{Chocolate Sour Cream Cake}

Another delicious chocolatey cake!














2 eggs
1 1/2 cups flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup shortening
1 1/4 cups sugar
1 tsp vanilla
3 oz bittersweet chocolate, melted and cooled
1 8oz sour cream
1 cup milk

Preheat oven to 350 degrees. Grease and flour two 9 inch round cake pans. Set aside
In a small bowl combine the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl beat the shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk, beat on low after each addition just until combined. Spread batter in prepared pans.
Bake 25 minutes or until the top springs back when lightly touched. Cool 10 minutes. Remove from pans and cool completely.
Prepare frosting, place one layer flat side down on a plate. Spread top with 1 cup frosting. Stack the second layer flat side down. Spread with remaining frosting.

Chocolatey Frosting:

12oz package semisweet chocolate chips
1/2 cup butter
8oz sour cream
4 1/2 cups powdered sugar

In a large pan over low heat melt and stir chocolate chips and butter. Cool about 10 minutes. Stir in sour cream and powdered sugar until smooth.

{Hot Fudge Pudding Cake}

This is kinda like a one dish wonder because it creates cake and pudding all in one! It's great and delicious! And if you don't have eggs around you can turn to this if you are craving a moist cakey dessert.













1 Cup flour
2 tsp baking powder
1/4 tsp salt
3/4 cup white sugar
2 Tbs unsweetened cocoa powder
1/2 cup milk
2 Tbs butter, melted


1 cup brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cups hot water

Preheat oven to 350 degrees. Grease and flour a 9 inch square pan.
In a medium bowl, mix together the flour, baking powder, salt, sugar, and cocoa. Stir in the milk and melted butter. Spread evenly into the prepared pan.
In a small bowl, combine the brown sugar and cocoa. Spread over the top of the batter in the pan. Pour the hot water over the entire pan of batter.
Bake for 45 minutes in the preheated oven. The cake is done when the cake part is on top and the bottom is a pudding consistency.

{Texas Sheet Cake}

Moist...Chocolatey...Delicious...Need I say more??














Bring to a boil:
1-1/2 cup hot water
4 heaping Tsp Hershey cocoa
3 sticks butter

Mix together:
3 cup flour
3. cup sugar
1-1/2 tsp baking soda

Add liquid to dry ingredients. Then add:
3 eggs
1 cup buttermilk
1 Tbs vanilla

Mix together, pour into jelly roll pan and bake at 350 degree for 30 minutes. Cool for 1 hour, then frost.

Frosting:
1 stick butter
3 Tbs cocoa
¼ cup milk
2-3 cups powdered sugar

{Better Than Almost Anything Cake}

This cake goes by a few different names haha, but whichever you choose to call it, it lives up to the name. It is so so good! You can use regular cool whip for the topping, but I found that making homemade whipping cream is much better. ENJOY!

















For the cake:


1 box devil's food cake mix (Prepared following the instructions on the box)
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping

Bake cake according to package directions for a 9x13 inch pan; cool in pan for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; Let cake cool completely in the fridge for about 2 hours


For the topping:

2 cups heavy whipping cream
1/2 cup of sugar
1 tsp vanilla
3 peanutbutter finger candy bars

Blend the cream until thick, then add the sugar and vanilla till combined. Top the entire cake with the topping. Crush the candy bars into small pieces and sprinkle all over the topping.