Remember that classic kids’ book by Judith Viorst, Alexander and the Terrible, Horrible, No Good, Very Bad Day? About a little boy who wakes up on the wrong side of the bed, whose day goes wrong, and then wrong-er ? We love this book—we’re totally charmed by Alexander’s pitiful pout and soulful eyes, and we find its candid message really refreshing. After all, some days just suck.
As children, we cried and pouted and stomped our feet. Now that we’re grown ups, we have a better way to deal with rough days. That’s right, B’s—dessert. Some days simply require decadence.
Which brings us to Contest #7: The Best Dessert for Terrible, Horrible, No Good, Etc. Days.
What do you whip up when you’ve got the blues?
No, we are NOT recommending using food to correct all bad moods, or eating your way into depression, or loading on the pounds because, hey, life sucks. We’re simply saying that in every life there are occasional sucky days, and a slice of pie is often what the doctor orders.
The B with the best recipe gets our adoration forever. (Plus a copy of our book, on the off chance our everlasting adoration isn’t enough.)
*Winner to be announced March 21
Ice Cream Cake layer cake
1 box of ice cream sandwiches
1 bottle of fudge
1 bottle of caramel
1 large tub of cool whip
1 bag or oreos
remove the cream center from the oreos and crush the oreos (you will only need half of the bag)
while you are preparing the oreos leave the cool whip out to unthaw
Line the bottom of the pan with a thin layer or cool whip
drizzle chocolate and carmel
add a thin layer of the crushed oreos
add a layer of ice cream sandwiches
repeat once
top the second layer of ice cream sandwiches with cool whiip, drizzle and oreos
put you cake in the freezer for at least an 1 hour and a half
once the cake has frozen enjoy!
No Bake Tolerone Cheesecake
Serves 12 3¾ hours | 20 min prep
Ingredients
1 1/4 cups Oreo cookie crumbs
1/4 cup butter, melted
2 (250 g) packages cream cheese, softened
1 cup smooth peanut butter
1 cup sugar
2 (100 g) Toblerone chocolate bars, divided
1 1/2 cups thawed Cool Whip, divided (or other whipped topping)
Directions
1Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 minutes.
2Beat cream cheese, peanut butter and sugar on medium speed until well blended.
3Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
4Spoon over crust, and refrigerate 3 hours.
5Microwave remaining 1/2 cup whipped topping and chocolate bar on high for 1 minute. Stir until chocolate is melted and mixture is well blended; cool slightly.
6Pour glaze over cake and refrigerate until ready to serve.
celery sticks and blue cheese and black nipped prunes stuffed with peanut butter these are a blues treat
White chocolate raspberry cheesecake
4 pkg cream cheese (softened)
4 eggs
1 can eagle brand condensed milk
1 pkg frozen raspberries
1 ghiradellies chocolate chip brownie mix
touch of vanilla and a hint of almond extract
8 oz bakers semi sweet chocolate
8 oz of heavy cream
thaw frozen raspberries in container to mash…
prepare brownie mix as directed…pour into lightly greased spring-form pan. Bake as directed about 20-30 min..let cool and lower oven temp to 300…meanwhile, mix cream-cheese and condensed milk until creamy..add eggs 1 at a time mixing completely for each one. Add vanilla and/or almond extract. pour onto brownie crust in pan. take crushed raspberries and spoon onto cheesecake mixture…take back of spoon or knife and swirl around careful not to touch the bottom….bake at 300 for 55-70 min …add a bit of sugar to left over frozen raspberries and put in fridge you can use this as a sauce if desired…when you start to notice mini cracks around edge of cake it is done…middle will seem a bit jiggly and that is fine it will continue to cook…
cool for approx 10-15 min then with a thin knife (I use my cake tester) and run around edge of pan and cheesecake. loosen the spring-form…this helps allow the cheesecake to shrink without sticking to sides keeping the middle from cracking (to a point)..
once cake is completely cooled..best if overnight in refrigerator.. prepare ganache as follows
put chocolate pieces in bowl that will hold in heat…metal or glass…in sauce pan bring cream to a boil remove from heat pour over chocolate pieces and let sit for 10-15 min. stir until all chocolate has been melted so there are no lumps…pour over top of cheesecake…garnish with fresh raspberries and powdered sugar if desired…
this is my own recipe so I hope I remembered everything. Thanks and enjoy!!
Several perfect strawberries
Sour cream or plain or vanilla yogurt
Brown sugar (turbinado or raw is even better)
1 glass Bitch Bubbly sparkling wine (yes, that’s a real brand)
Dip strawberries in yogurt and roll in sugar
Sip wine and relax
Just read this book and had this with my kids this weekend. Couldn’t resist entering. Easy and no baking involved. So simple the kids can make this for me!
Chocolate Eclaire Cake
Ingredients
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
4 cups milk 1 (16 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting
Directions
Line the bottom of a 9×13 inch baking pan with graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers. Alternate the graham cracker and pudding layers up to the top of the pan. Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.
Fresh Mango Pie
Crust:
2 c flour
1/2 c sugar
1-1/2 sticks butter, cold
Mix flour and sugar together and cut butter into mixture. Press into 9×13 pan. Bake for 20-25 minutes at 350 degrees. Cool.
Filling:
1 8 oz pkg cream cheese, softened
1/2 c sugar
1 tsp vanilla
1 8 oz Cool Whip
Combine cream cheese, sugar, and vanilla. Fold Cool Whip into mixture and set aside. When crust is cool, spread filling onto crust.
Topping:
2 envelopes unflavored gelatin
1 c cold water
1 c hot water
1 c sugar
1/4 tsp salt
4 tbsp lemon juice
5 c diced mango*
Bloom gelatin in cold water. Dissolve gelatin, sugar, and salt in hot water. Add lemon juice. Chill till thick, like gravy. Add mango and pour over filling. Chill for 30 minutes before serving or until gelatin is set.
*strawberries or canned peaches may be substituted. You may need to add sugar for strawberries and reduce sugar for peaches.
1/2 cup(s) whole-wheat pastry flour
1/2 cup(s) all-purpose flour
1/3 cup(s) sugar
1/4 cup(s) unsweetened cocoa powder, sifted
1 1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
1 large egg
1/2 cup(s) 1% milk
2 tablespoon(s) canola oil
2 teaspoon(s) vanilla extract
3/4 cup(s) semisweet chocolate chips (optional)
1 1/3 cup(s) hot brewed coffee
2/3 cup(s) packed light brown sugar, or Splenda Granular
1/4 cup(s) chopped walnuts, or pecans, toasted
Confectioners’ sugar, for dusting
——————————————————————————–
Directions
Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don’t worry. During baking, cake forms on top with sauce underneath.)
Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners’ sugar and serve hot or warm
Smother a pie crust in butter, cinnamon and sugar. Bake till light brown. Remove and throw on a cooling rack. Take a warm scented shower. Return to warm pie crust, break into bite size pieces and cuddle up under your favorite blanket and your favorite chick flick.
I make “Death by Chocolate”
You need:
1 box of brownie mix
2 boxes of instant chocolate pudding mix
1 large tub of cool whip
Enough chocolate bars to cover the brownie pan twice (I use hershey bars but whatever flicks your bic will work too)
Bake the brownies according to the directions on the box
When you remove the brownies from the oven: immediately peel and add one set of the chocolate bars
Yes they get melty, but they melt right into the brownies
When the brownies cool, mix both packages of the instant chocolate pudding to ONE cup of milk.
The pudding is now extra thick
Cover the brownie/chocolate bar pan with the pudding mixture
Chill in the fridge for about half an hour
After removing the chilled pan, now cover the mixture with the tub of cool whip, and add the remaining chocolate bars to the top
Serve to your girlfriends on girls night in–its a total crowd pleaser!
I don’t have the patience to stick to a particlar recipe or follow it’s directions. The closest I get comes in a variety of flavors and I don’t have to bake. Thanks you Ben and Jerry’s 35+ flavors. Amount of chocolate needed depends on the degree of the depression. Contains lots of happiness and is guaranteed to be guilt free for at leats the first 24 hours.
depression cake- was actually used during the great depression; when food was rationed.You mix it up in the pan so it saves on washing bowls too. This cake is so good, it doesn’t need icing! There is 2 flavours, chocolate(of course!) and spice.
Chocolate- dry ingredients: oven 350/175 35-40 min or until top springs back
1 1/2 cups flour 1 tsp baking powder
1 cup white sugar 1 tsp baking soda
3 tblsps cocoa 1/2 tsp salt
wet ingredients:
5 tblsps oil 1 cup water
1 tsp vanilla
1 tblsp white vinegar
Place dry ingredients in ungreased 8″ pan. make 3 wells; into 1st- put oil- in 2nd; vanilla- in 3rd; vinegar. Pour 1 cup of water over all and mix.
For spice cake- instead of cocoa;1 tsp ginger,1/2 tsp cinnamon,1/2 tsp cloves,1/2 tsp allspice. instead of white sugar; 1 cup brown sugar
Better Than Sex
2 pkgs instant chocolate pudding
1 c. confectioner sugar
1 c. Cool Whip
8 oz Cream Cheese
3 c cold milk
Crust
1 stick of butter
1 1/4 c flour
1/2 c chopped nuts
Melt butter and mix with flour and chopped nuts. Pat in 9 X 13 in pan and bake at 350 for 25 min. (or buy a ready made graham cracker crust.)
Beat together 6 oz of pudding and cold milk. Mix in conf sugar, Cool Whip and cream cheese. Spread over crust. Then cover with pudding mix. Top with Cool Whip and chopped nuts. Chill for 3-4 hours or ovenight.
12-SECOND S’MORES
On a microwave safe plate, place one graham cracker rectangle snapped in half to make 2 squares.
Split a 43g Hershey’s Milk Chocolate bar into 4 sections of 3 rectangles each (each bar will make 4 S’Mores). On one graham cracker square, place 1 section. On top of the chocolate, place 1 marshmallow.
Microwave for 12 seconds, or until the marshmallow puffs up (anywhere from 10-15 seconds, but 12 works perfect for me). Pull the plate from the microwave and place the second graham square on top of the marshmallow, and squish down slightly to make a sandwich.
Enjoy! No campfire required!
**The melted chocolate and melted marshmallow will be pretty hot, so be careful.
**I microwave the 2nd square of the graham cracker along with the 1st, because I like that it gives the cracker a little extra crispness.
ice box cake>>>>
graham crackers
chocolate pudding
bananas
cool whip
your discretion…everybodies budget different..
layer graham crackers with pudding..
add bananas (optional)
top off with cool whip
and refrigerate…..
make individual portions or a cake
you did say BITCH ON A BUDGET…lol
cheap and creamy good.
fattening or fat free
store brand or nabisco crackers
this is for ANY BUDGET AND SEXY….
One of my very favorite desserts are cold cakes. I make a wide variety of them during the summertime and they go very fast. I believe the best one is my Hawaiian cold cake.
Recipe is as follows:
Preheat Oven to 350 degrees. Spray a rectangular glass pan with non stick spray. In a large bowl beat 2 eggs (Or egg beaters). To those eggs, add 2 yoplait pineapple yogurts (reg. individual size). To that mixture, add 1/2 cup of Splenda. Mix well. Now add 2 teaspoons of vanilla bean extract and 2 teaspoons of coconut extract. Mix very well. Add 1/2 tsp of salt. Now add 2 cups of whole wheat flour. Mix very well until lumps are gone. Put away your mixer. Add 1 1/2 cups of macadamia nuts. And also add 1 1/4 cups of shredded coconut. Mix it well, and pour into pan. Bake for about 25-30 minutes or until you can poke a toothpick in it and no dough comes out. Once the cake is done, let it cool in the pan for about an hour. Now the bestest part….Grab a container of sugar free cool whip, pour it into a large bowl. Add a small can of marachino cherries, small can of crushed pineapple (Both drained well), and mix them all together. Then carefully drop piles of it onto the top of the cake that is still in the pan. Put in fridge. Now, one last teenie tiny thing to just top it off! Take a cup of shredded coconut and put it on top of a sprayed nonstick cookie sheet. Put oven on broil. Let the coconut get lightly browned. Then take it out of the oven and set aside for about 10 minutes. Take your pan of cool cake out and drizzle the browned coconut on top. Voila! You’re done with your yummy cold cake that might I also add, is quite healthy as it is delicious! Enjoy!
I make a chocolate mug cake. Quick, easy, and a *very* large serving for one!
4 tbsp flour
4 tbsp sugar
2 tbsp cocoa powder
1 egg
3 tbsp milk
3 tbsp oil
a dash of vanilla extract (or whatever flavor you choose, I like orange the best.)
Mix all ingredients together in a coffee mug. Make sure to get the sides and bottom! Put in the microwave for 2 – 3 minutes. (I usually go 2, but depending on your microwave it may take extra). The cake WILL RISE above the mug, don’t be alarmed! You can use an extra large mug if you’d rather avoid this. Just remove from the microwave and enjoy!
Unbaked pie shell
1 1/2 cups brown sugar
1 1/2 cups heavy cream
pat of butter
put brown sugar and cream into pie shell top with a pat of butter bake at 350 for 30-35 minutes serve with vanila ice cream
Recipe:
One box “Little Debbie” Red Velvet Petites
Open and enjoy!
Butter – 1 cup, softened
Shortbread Cookies
Lighter then traditional shortbread but just as indulgent! Incredibly affordable and very easy to make.
Sugar – ½ cup
Flour – 2 cups
Vanilla Extract – ½ tsp
Preheat oven to 350°
1. Cream together the butter and sugar with an electric mixer until it appears whipped, should only take a couple seconds if the butter is soft.
2. Mix in the vanilla extract and then the flour until the dough is well blended.
3. Shape dough into 1-2 tsp sized balls, flatten, and place on a greased cookie sheet evenly spaced apart.
4. Bake for 10-12 minutes, or until the edges are golden brown. Allow to cool for a couple minutes before moving to a cooling rack. Let the cookies reach room temperature before serving to reduce the risk of crumbling.
When I’m having a really bad day the last thing I want to do is spend a lot of time in my galley. I want comfort food, I want it decadent, and I want it now. These two recipes fit the bill.
The 5 Minute Chocolate Cake for One………
(The most dangerous cake in the world)
5-MINUTE CHOCOLATE CAKE IN A MUG
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well..
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Or if you’re REALLY in a hurry….
4-MINUTE CHOCOLATE MOUSSE
WARNING: THE FOLLOWING RECIPE IS EXTREMELY ADDICTIVE
It took me longer than the 4 minutes my first time, but I live on a sailboat and everything seems to be harder to do and take longer to accomplish. I’m sure that after a couple stabs at this recipe, four minutes would be no problem at all. For the first time, maybe cut yourself a break and allow at least 10 minutes.
4oz bar of high-quality dark chocolate (I used Ghiradelli but I’ve used Nestles Semi Sweet Chocolate Chips too!). You’ll use 7 of the 8 squares, and the 8th square you can shave for garnish (or munch on to keep your cravings at a minimum while working)
10oz heavy whipping cream
1/4 cup extra-fine granulated sugar DO NOT USE POWDERED or just grind up regular granulated sugar in a food processor or coffee grinder. Caster sugar is just really fine sugar.
1 large egg white
chocolate shavings, to garnish
2 tbsp Amaretto or other liqueur (optional)
Tools
Hand-held electric mixer
Bowl inside another bowl filled with ice water
STEP 1: Cream + Chocolate
Break the chocolate into small pieces and set aside.
In a small saucepan, heat half of the cream until it begins to boil
Note: this happens faster if you preheat the saucepan before adding the cream
Turn off the heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.
Pour the mixture into a bowl set over a large bowl of iced water and add the rest of the cream and Amaretto, if using.
Using a hand-held electric whisk, beat the mixture to soft peaks. Remove the bowl from the iced water.
STEP 2: Egg white + Sugar
Separate egg white into a bowl
Whisk the egg white with a hand-held electric beater until stiff peak.
Add the sugar, a tablespoon at a time, and continue whisking to a soft meringue.
STEP3: Fold together and Devour!
Carefully fold the meringue through the chocolate mixture, then spoon or pipe into chilled serving glasses.
Top with chocolate shavings or cookies or mint sprigs…if you can control yourself.
This is even better after chilling!
This is the dessert I take to every occassion, it always gets eaten first.
Black and white
1 1/2 sticks butter, melted
1 1/2 c. flour (plain)
1 c finely chopped walnuts nuts
1 lg. pkg. cream cheese (i usually use more)
1 c. powdered sugar
1 c. Cool whip
2 sm. pkgs. chocolate instant pudding
3 c. milk
Cool Whip for top of dessert
Blend together butter, flour, and nuts; press in 9×13 pan. Bake at 350 degrees for 10 minutes; cool. Beat cream cheese and powdered sugar together until creamy. Fold in Cool Whip and spread over cooled crust.
Mix milk and pudding mixes together and beat until stiff. Put on top of cream cheese layer. Cover with Cool Whip and refrigerate for at least 3 hours. Don’t put coolwhip on top if you are serving next day the chocolate pudding will turn it pink.
COOKIE KISSES
1 package (20 oz) refrigerated chocolate chip cookie dough
36 chocolate kisses, unwrapped
Flour
Preheat oven to 350 degrees. Cut cookie dough into 9 slices. cut each circle into 4 pieces. Place one piece of dough in each cup of a mini muffin pan. Dip a teaspoon in flour and press into dough to form a cup. Re-flour teaspoon after forming each cup. Place a chocolate kiss in each cup. bake 10-12 minute. Let cool in pan 15 minutes before removing to non-stick cooling rack. Portion control size, easy prep and loads of antioxidants for those stressful moments.
Family legend says my great-aunt Myra Lee bought this recipe during the Depression for $80 in Chicago. It looks deceptively easy. Its not, especially the icing, which requires constant attention. But it is well-worth the time and effort to make this amazing cake. Enjoy.
RED VELVET CAKE
1/2 cup shortening
1 1/2 cup sugar
2 whole eggs
2 oz. food coloring
1 tsp vanilla
1 tsp cocoa
1 tsp salt
1 cup buttermilk
2 1/4 cup Cake flour
1 tsp vinegar
1 tsp soda
DIRECTIONS FOR THE CAKE
1) CREAM shortening, sugar & eggs (this is your Short Mixture).
2) PASTE food coloring & cocoa.
3) MIX vanilla, salt, buttermilk, cake flour, vinegar, soda.
4) ADD your Short Mixture along w/Paste of food coloring and cocoa. Don’t beat hard, just blend in.
5) BAKE 30 minutes in 2-9 inch pan at 350 degrees.
6) COOL and SPLIT each layer in half.
INGREDIENTS AND DIRECTIONS FOR THE ICING
5 tablespoons flour
1 cup milk
1 cup sugar
1 tsp vanilla
1 cup butter
1) COOK flour and milk until quite thick on low heat. Keep it stirred.
2) CREAM sugar, butter & vanilla until fluffy.
3) ADD sugar/butter/vanilla Mix to the Flour/Milk mix. Do not beat for too long.
4) COVER icing between layers and all over cake.
DOUBLE FUDGE BROWNIES
1/2 cup unsalted butter
1/2 cup unsweetened apple sauce
2 cups brown sugar
3/4 cup Dutch process cocoa (King Arthur Flour…a richer cocoa)
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon espresso powder (King Arthur Flour) Optional
1 Tablespoon vanilla extract
4 large eggs
1 1/2 cups flour
1 cup semisweet chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees.
In a saucepan over low heat, melt the butter, add the applesauce, and sugar and stir to combine. Heat til hot and beginning to bubble.
Stir in the cocoa, salt, baking powder, espresso powder and vanilla. Cool the mixture until you can comfortably test it with your finger; it should feel like comfortably hot bath water. (too hot will scramble your eggs!) Whisk in the eggs, stirring until smooth; then add the flour and chips and pecans, again stirring until smooth. Spoon into a lightly greased 9×13 pan.
Bake for 30 minutes in the center of the oven. A toothpick should reveal wet crumbs, but not raw batter. Remove from the oven, cool and serve alone or with a scoop of vanilla ice cream!
This is the best and the easiest recipe ever!!!
Kaluha Cake
Ingredients:
devils food cake mix (any kind)
1 big box of chocolate pudding
1 tub of whipped cream
pint of Kaluha
Bake the devils food cake then crumble entire cake into a large pot/bowl pour 1-2 cups kaluha over cake and mix until cake is soaked
Make pudding mix as directed
In a cake pan(looks really cool if it is clear) layer cake, then pudding, then whipped cream until you run out should be about 3 times depending on the size of the pan.
You can serve it right away or put it in the fridge for later!!!
BANANA MALLOW PARTY PIE
1 9” graham cracker crust
1 cup semi sweet chocolate chips
1 (3 1/4 oz.) pkg. vanilla pudding and pie filling mix (cooked is best)
1 1/2 c. miniature marshmallows
1 1/2 c. heavy cream, whipped
2 bananas
Prepare mix as directed for pie filling on package, except using 1 3/4 cups milk. Cover surface of pie filling with waxed paper or transparent wrap; chill.
Over double boiler, melt chocolate chips and ½ heavy cream. Pour over bottom of graham cracker crust, then chill. Slice bananas into graham cracker crust.
Mix until well blended; fold in marshmallows and 1 cup whipped cream. Pour filling over bananas. Chill several hours or overnight.
1 box of devils food chocolate cake mix (all the ingredients for it)
1can of sweetend condensed milk
1jar smuckers caramel topping.
2 cups peanut butter
1 jar of reeses hard shell… See More
1 container cool whip
2 hard candy bars (i like butterfingers and twix)
Bake the cake as directed.
When cool, poke a bunch of hole throughout the cake.
Pour sweetend condensed milk
Pour jar of caramel
pour melted peanut butter all over.
put the reese’s hard shell on it and freeze for 30mins to 45 mins.
Top with cool whip and crushed candy bars. Enjoy!
For Mile High Chocolate cake that will make your husband forget just how much you spent on those really cute new shoes that just could not live without.
5 ounces fine-quality unsweetened chocolate, chopped
2 1/4 sticks unsalted butter, softened
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature 30 minutes
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 teaspoons pure vanilla extract
2 cups sour cream
For frosting
1 cup sugar
6 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 cups whole milk
4 ounces fine-quality unsweetened chocolate, finely chopped
1 tablespoon pure vanilla extract
6 sticks (1 1/2 pound) unsalted butter, at room temperature
Make cake:
Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.
Melt chocolate with butter, then cool.
Sift together flour, cocoa powder, baking soda, baking powder, and salt.
Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.
Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.
Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.
Make frosting and assemble cake:
Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.
Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.
Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.
How ’bout some Ooey Gooey Cake~ i’m droolin just thinking about it.
all you do is mix 1 yellow cake mix with 1 egg and a stick of butter, pour that in the bottom of your baking pan.
In another bowl mix 1 pkg cream cheese,2 eggs and a 16 oz bag of powdered sugar. Pour that on top of your first mixture and bake for 35 -45 mins in a 350 oven.