Spice Cake with Brown Sugar Caramel Glaze

True story. My niece requested some kind of spice or gingerbread cake for her birthday, instead of making it from scratch I thought I'd try a recipe I have from the Cake Doctor cookbook to boost a store-bought spice cake mix. I go to the grocery store where my only choices are yellow, chocolate, or carrot cake mixes. What the? The shelves are literally bare; I asked someone stocking shelves nearby if she had any in the store and she said no, they are having problems with supplier. Great, are we hoarding cake mix now I asked? Another shopper overheard me and goes "well I better grab a couple while there's still at least some  here" 🤦‍♀️ Good grief people.

So I winged it and doctored up a yellow cake mix and guess what? Totally worked. You do not need to buy spice cake mix in order to make a spice cake. You're welcome (when you want to make your famous yearly pumpkin spice cake you'll be thanking me hahaha). 

• yellow cake mix
• 3/4 cup applesauce
• 1/2 cup buttermilk
• 1/2 cup melted butter
• 1/3 cup molasses
• 3 eggs
• 1 teaspoon vanilla
• 2 teaspoons pumpkin pie spice

Mix all together and pour into a greased bundt pan. Bake according to box directions, about 25 minutes.

The cake is moist and very flavorful all on it's own - but topped with brown sugar caramel glaze? Delish!

• 6 T. butter
• 6 T. packed brown sugar
• 6 T. white sugar
• 6 T. heavy whipping cream
• 1 t. vanilla

Bring the mixture to a boil in a medium-sized saucepan over medium heat. Let boil for 1 minutes, stirring often. Spread over the cake, or spoon over individual pieces of the spice cake (we spooned over individual pieces and it was heaven). 

Coconut Rum Cake

Here's the coconut rum cake I made for Dave's birthday - he loves coconut and I'll usually make him a fluffy whipped cream coconut covered layer cake but this year we were camping on his b-day so I needed something a little sturdier and easier to transport... this bundt cake fit the bill. And it's SO good, super moist (super super moist - he just finished it up yesterday and it wasn't dry at all...cuz not even my coconut loving hubby is eating old dry cake!), coconut-y and not overwhelming on the rum flavor. What's not to like?

For this cake you'll need a doctored up cake mix, rum syrup that soaks into the cake, then a coconut rum caramel-like chunky topping (it reminds me of german chocolate cake filling minus the nuts). It might seem like a lot of steps but it comes together very easily - don't be intimidated, you can do it!

For the cake:

1 boxed yellow cake mix
1 small box coconut cream instant pudding (or vanilla if you can't find coconut)
4 eggs
1/2 cup oil
1/2 cup water
1/2 cup coconut rum

Mix all together and pour into a well-greased (click here for a quick tip for greasing) bundt cake pan. Bake at 325' for about 55 minutes until the cake is done (stick a long skewer in it to check).

Rum Syrup:

3/4 cup coconut milk
6 Tablespoons butter
1/2 cup coconut rum

In a small saucepan stir together the coconut milk and sugar, warm over medium heat until the sugar is dissolved - be careful to not let it boil. Remove from heat and whisk in the rum.

Coconut Rum Caramel Topping:

4 Tablespoons unsalted butter
6 Tablespoons heavy cream
6 Tablespoons brown sugar
pinch of coarse salt
1 Tablespoon coconut rum
1/2 cup toasted coconut flakes
2 Mounds bars chopped into small pieces

In a small saucepan combine the butter, cream, sugar and salt; bring to a boil and cook for a couple minutes until the sugar is dissolved. Remove from heat and whisk in the rum. Let it cool and then stir in the toasted coconut and chopped mounds bars.

To assemble the cake:

When the cake comes out of the oven poke lots of holes in it using a wooden skewer - lots of holes means you'll get lots of the syrup into the cake - then slowly pour 3/4 of the rum syrup over the cake letting it all soak in. Let the cake cool in the pan, then invert onto a serving plate and brush the remainder of the syrup over the top. Spread the coconut rum caramel mixture evenly across the top. I sprinkled a little coconut over top just for looks, but it really didn't need it!

Hawaiian Cake

Dave's ukulele group (L.A.U.G.H.) recently celebrated their 9th anniversary so I made this cake for him to take and share with the group. This is quick and easy, turned out SO good. All light and fluffy (the opposite of the last cake I shared with you haha, click here for Funfetti Cake Dough Brownie Layer Cake), it's a doctored cake mix topped with pineapple pudding and cool whip. Yum.

Here is the recipe I found on Pinterest, I'll write it exactly as written and share my changes at the end. There are always changes ;)

Ingredients:

• 1 (15.25 oz.) package yellow cake mix + oil & eggs to prepare cake
• 1 (20 oz.) can crushed pineapple, well-drained & juice reserved
• 1/3 c. coconut
• 1 (8 oz.) package cream cheese, softened
• 1 c. cold REAL milk
• 1 (3 oz.) package instant vanilla pudding
• 2 c. whipping or heavy cream
• 1/4 c. granulated sugar
• 1 tsp. vanilla extract
• 2/3 c. coconut
• 1/4 c. chopped pecans

Directions:

1. Drain pineapple and reserve the juice. Place pineapple in the refrigerator to be used later.
2. Prepare cake as directed on the package, using reserved pineapple juice for the liquid instead of water. Fold 1/3 cup coconut into batter. Bake in a 13x9" pan according to package directions. Once baked, cool cake completely.
3. Beat softened cream cheese with an electric mixer for about 30 seconds; add milk and beat for another 30 seconds. Add dry pudding mix and beat until well combined and smooth. Fold in drained pineapple.
4. Spread pineapple pudding mixture evenly on top of the cake.
5. With clean beaters and bowl, beat whipping cream and vanilla at medium speed until frothy. Gradually add sugar and continue to beat on medium-high speed until soft peaks form. Spread in an even layer on top of pineapple pudding mixture.
6. Sprinkle top of cake with 2/3 cup coconut and then chopped nuts. Store covered in the refrigerator.

Cake can be served right away, but is even better after being refrigerated overnight to allow the flavors to meld.

Ok, my notes: I didn't whip the cream because I was worried about the cake having to sit out for 3 hours before it was going to be eaten. I substituted Cool Whip and it held up great. I didn't use the pecans because of Dave's allergies. And I used unsweetened coconut to help cut down on the sweet factor, but then I sprinkled on coarse sugar for some sparkle and crunch - turned out perfect. And judging by the empty cake pan he brought home it was a success, they ate every bite! 

spread the pineapple pudding on top of the cooled cake.
it looks like scrambled eggs in this pic!

Funfetti Cake Dough Brownie Layer Cake

Once again it was my sister's turn at work to bring birthday dessert ...and we know what happens when it's my sister's turn - she either buys something or asks her baking sister if she'd like to volunteer :). Last year it was Sprinkles No-Bake Cheesecake (click here for that recipe), here's what "we" (meaning me) came up with this time - 3 brownie layers sandwiched with a funfetti cake dough (unbaked! you don't use eggs in the dough so it's safe to eat raw), drizzled with chocolate ganache, topped with tons of sprinkles and a bit of buttercream decorations. Whew - it's super rich and decadent, very impressive looking, and according to my sister everyone loved it. Yay!

I followed the recipe as printed (I know, I rarely do that!), even making the brownies from scratch based on the recipe author's promise that they are delish - and they are - if you want to make brownies from a box you'll need 2 boxes. Oh wait, I did make one change and that is I used 9" pans instead of 8" and baked them for a few minutes less. I think this would also work in a 13x9 pan and just do a bottom brownie, top with funfetti dough, then another brownie layer - I might try that in the future. Here's the recipe (with any notes I made in parentheses):

Brownies:

• 1 1/2 cup vegetable oil
• 3 cups sugar
• 3 teaspoons vanilla
• 6 eggs
• 1 1/2 cup all-purpose flour
• 1 cup dark cocoa
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt (note: I used coarse salt)

1. Line the bottoms of three 8" cake pans with parchment paper and grease the sides. (note: I used 2 9"inch pans, baked 2 of them reserving 1/3 of the batter and then baked the remaining 1 after removing the brownies from one of the pans...this is because I only have 2 pans!)
2. Mix together the oil, sugar, and vanilla in a large bowl. Add eggs and mix until well combined.
3. In another bowl combine flour, cocoa, baking powder, and salt.
4. Slowly add the dry ingredients to the egg mixture until well combined. 
5. Pour the batter evenly into the three pans and spread evenly. (note: this made 5 cups of batter, I took out 1/2 cup and baked it in a small ramekin (so I'd be able to sample!), each 9" pan got about 1 1/2 cup of batter).
6. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs. (note: bake less if you use a larger pan).
7. Remove brownies from oven and allow to cool for 10 minutes in the pan, then remove to cool on a wire rack. 
8. While brownies are cooling make the funfetti cake dough.

Cake Dough:

• 1 1/2 cup butter, softened
• 1 cup sugar
• 1 1/2 teaspoon vanilla
• two boxes funfetti dry cake mix
• 1 1/3 cups flour
• 3-4 Tablespoons milk
• 4-5 teaspoon sprinkles
• 3/4 cup white chocolate chips
• 3/4 cup semi-sweet chocolate chips

1. Cream butter and sugar until light and fluffy, about 3-4 minutes.
2. Mix in vanilla.
3. With the mixer on low speed, add one entire box of dry cake mix, plus 1 1/2 cups from the second box of cake mix; mix until combined.
4. Add 1 cup flour, mix until combined.
5. Add milk and up to an additional 1/3 cup of flour to preferred thickness (note: not knowing what it was supposed to be like I didn't know the "preferred thickness! It needs to hold it's shape when sandwiched in between the brownies so it needs to be really thick). 
6. Stir in sprinkles and chocolate chips. Set aside.

To assemble the cake:

Once the brownies are cool you can put the layers together. Either pile the funfetti dough onto the brownies and stack, or use this method to have clean edges and sides of the cake.

1. Place 6 ounces semi-sweet chocolate chips in a bowl. 
2. Microwave 1/2 cup heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips. Cover the bowl with saran wrap for 5-7 minutes. 
3. Whisk chocolate and cream until smooth.
4. Using one of the same cake pans that you baked the brownies in, put saran wrap in the bottom and up the sides of the pan - you'll use it to lift the layers out of the pan.
5. Place the first brownie into the bottom of the pan. Add about 3 Tablespoons of chocolate ganache (that's the chocolate and cream mixture you just made) on top of the brownie and spread into a thin layer. This will help the dough stick to the brownie. (note: I didn't use that much after I did it the first time - the ganache ran out the sides and made it messy. Just use enough to thinly coat the brownie).
6. Put half of the dough into the pan and spread evenly on top of the brownie.
7. Remove the first two layers from the cake pan and place on it's serving dish. 
8. Repeat steps 5-7 with the second brownie and remaining cookie dough, remove from pan.
9. Put more chocolate ganache on top of the dough layer from the first section of cake, spread thinly. Place the second section of cake onto the first.
10. Put more chocolate ganache on top of the top cookie dough layer and spread thinly. Top with remaining brownie.
11. Press more sprinkles into sides of cookie dough, if desired. 

To finish:

1. Place 6 ounces semi-sweet chocolate chips in a bowl.
2. Microwave 1/2 cup heavy cream until it starts to boil. Remove from microwave and pour over chocolate chips.
3. Cover bowl with saran wrap for 5-7 minutes.
4. Whisk chocolate and cream until it's smooth. 
5. Allow to sit for a few minutes until it just starts to thicken, then pour over the top of cake letting it run down the sides. Top with sprinkles.
6. Place cake in the fridge and make the chocolate icing.

Chocolate Icing:

• 1/4 cup softened butter
• 1/4 cup shortening
• 2 cups powdered sugar
• 1/4 cup dark cocoa
• 1 Tablespoon milk

1. Beat the shortening and butter together until smooth.
2. Slowly add the powdered sugar and cocoa, mix until smooth.
3. Add milk and mix until smooth.

Pipe icing onto the top edge of the cake, finish with more sprinkles if desired!

*With the little ramekin brownie,  I made Dave a mini baby cake with a bit of the cake dough and ganache so he could try it...the man didn't stop raving the entire time he ate it! I quote "that's as good as it gets", and "that was over the top", and "that was unbelievable" hahahaha. Definitely a hit!

found the recipe here on Pinterest.

German Chocolate Cake

Today is LeDonna and my little sis's birthday (sis lives out of state tho so she doesn't get cake!) - last year I made L. German Chocolate Cupcakes (click here for that post) and when looking back at that post I don't think I explained it very well so decided to try to fix that today. I usually make her this 9" layer cake and all the ingredients are the same as for the cupcakes, but it's so much more impressive in layer cake form! I've made this many many times and like to think I've perfected it - Dave can't sample it because of the nuts so I can't get his vote, but everyone seems to love it. Warning - it's very very rich, serve in small slices!

for the cake:

• 1 german chocolate cake mix
• 1 package vanilla instant pudding mix
• 1 cup sour cream
• 1/2 cup water
• 1/2 cup vegetable oil
• 4 large eggs
• 1 cup miniature chocolate chips

*mix all together and bake according the mix instructions. Let cool completely then either split the 2 layers in half to make 4 layers or leave as 2 layers.

for the filling:

• 1 can (12 oz) evaporated milk
• 1 1/2 cups granulated sugar
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 4 large egg yolks, slightly beaten
• 1 1/2 teaspoons vanilla extract
• 1 package (7 oz.) sweetened flaked coconut
• 1 1/2 cups chopped pecans

*place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 10 to 12 minutes. Remove from the heat. Stir in the coconut and pecans. Cool the frosting to room temperature (about 20 minutes) before spreading between the layers. Note I do not put the filling on the top of the cake, just between the layers.

ganache for the top of the cake:

• 3/4 cup heavy whipping cream
• 8 oz. (1 1/3 cups) semisweet chocolate chips

*bring the cream to a boil in a saucepan. Meanwhile place the chocolate in a large mixing bowl, then pour the hot cream over the chocolate, stir until the chocolate has melted. Let it rest on the counter for about an hour uncovered and it will thicken up a bit. Then you have options - you can serve warm as a glaze or ice cream topping; chill it in the fridge for a filling or scoop out with a melon baller into truffles and roll them in unsweetened cocoa powder;  or whip on high speed with an electric mixer for a whipped ganache frosting. This is SO GOOD - any way you use it!

After it has cooled on the counter and thickened a bit I pour it over the top of the cake letting it drip down the sides. Put the cake in the fridge and let the glaze set up. Then whip the rest of the ganache until it is the consistency of frosting and spread that on top of the glaze, garnish or decorate with whole pecans. Seriously - this is so impressive and beautiful, rich and moist, and really good. Wicked good. I dare you to not eat whipped ganache with a spoon ;)

picture from 9/21/15 post - same cake made up into cupcakes,
put 2 T. batter in the cake liners and add some filling, then
top with more batter - so the filling bakes into the
middle of the cupcake. then top with glaze and nuts. 

Decadent Chocolate Cake

I recently made this cake for a dinner party - thought I'd share. I've had the recipe for years, I think it came from Glamour magazine but can't find it on their site to link it for you so I'll type it out here instead. It's a single layer cake, very rich and dense - I served it with berries and fresh whipped cream to help cut the thick chocolate a bit and everyone seemed to like it. Oh, I don't usually frost it but when I removed it from the pan it cracked almost in half and looked terrible - frosting covers a lot of mistakes! I just used plain old homemade chocolate buttercream.

I thought it needed sprinkles (of course!), no one seemed
to notice that I used leftover from Valentines Day!

• 8 ounces (2 sticks) unsalted butter at room temperature
• 4 bars (3.5 ounce each for a total of 14oz) bittersweet chocolate, chopped
• 3 whole eggs
• 3 egg yolks
• 1/3 cup sugar
• 1/2 cup flour

-Preheat oven  350' and butter a 9" springform pan.
-Put butter and chocolate in a double boiler over medium heat, stir until melted.
-In a separate bowl beat eggs and yolks until frothy. At medium speed beat in sugar until creamy, then beat in flour.
-Fold egg mixture into melted chocolate with a spatula until well blended. Spread in prepared pan.
-Bake until set 40-50 minutes. Let cool.

serves 12
387 calories, 31g fat per serving

roughly chop the chocolate bars 

I don't have a double boiler, but a heavy glass
measuring bowl set over a saucepan of water
works just fine

fold egg mixture into melted chocolate

gently blend together then pour into pan

German Chocolate Cupcakes

I have 2 BFF's that are September babies and both happen to love german chocolate cake  - L. always manages to visit me around her birthday so I make it for her, but M. hasn't figured out that I can't ship this cake very easily and if she wants it she will need to come see me haha!! I'm not even going to question if L. only visits for her cake fix...and M. this is a bribe for you to come see me, there will be cake!

I usually make this as a multi-layer cake with layers of filling but this time I decided to experiment and put the filling inside of cupcakes instead - judging by L. eating these for breakfast this morning I'm thinking it was a success!

I doctor a german chocolate cake mix with sour cream, an extra egg, less water, and mini chocolate chips in the batter; the filling is coconut-pecan (see below for recipe); the topping is basic chocolate ganache. I make the filling pretty thick so it's easier to spread and stays between the cake layers instead of squishing out.  For the cupcakes I put 2 T. of cake batter in each cup, topped it with 1 T. of filling, then added another 1 T. of batter on top - this picture is what they looked like with filling on batter and then batter on top. Bake for approx 18 minutes, cool, then drizzle ganache over top. Delish!

COCONUT-PECAN FILLING

1 can (12 oz) evaporated milk
1 1/2 cups granulated sugar
12 tablespoons (1 1/2 sticks) unsalted butter
4 large egg yolks, slightly beaten
1 1/2 teaspoons vanilla
1 package (7 oz) sweetened flaked coconut
1 1/2 cups chopped pecans

Place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until thickened and golden brown in color, 10 to 12 minutes. Remove from the heat. Stir in the coconut and pecans. Cool the filling to room temperature before spreading, 20 minutes.

*I've used this recipe for years, I think it came from the Cake Mix Doctor. I don't use all of the cooked milk mixture so the final product is a little thicker - it's easier to spread and fill. I usually use a 2 cup bag of larger pecan pieces (chop up 1 1/2 cups of the bag for the filling, use the other 1/2 cup pecans to decorate the top of the cake), for the cupcakes I used pecan chips instead.