This is by far the best Red Velvet Cake I have ever made or tasted.
Thank you Sallysbakingaddiction.com.
 
Red Velvet Layer Cake

Pumpkin Roll

1 1/2 cups flour
2 tsp baking soda
2 T pumpkin pie spice
2 cups sugar
6 eggs
1 15oz can pumpkin
2 tsp lemon juice

12 oz packaged cream cheese
6 T butter
1 T vanilla extract
2 cups powdered sugar
pecans (opt)

1. Preheat oven to 375 degrees. Line a jelly roll pan with parchment paper cut to size. 
2. In a small bowl combine the first 3 ingredients. In a larger bowl combine eggs and sugar and whisk well until well combined, then whisk in the pumpkin and lemon juice. 
3. Add the flour mixture to the pumpkin mixture and stir until just combined. 
4. Pour the batter onto the prepared jelly roll pan and smooth out evenly. 
5. Bake for 15 minutes. 
6. Lay a damp linen towel on the counter, sprinkle it with confectioner's sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
7. Make the filling: cream butter and cream cheese until fluffy. Beat in the vanilla. Add the sugar one cup at a time to minimize the mess. Beat for another minute or two until light and fluffy. 
8. When the cake has cooled 20 minutes, unroll the cake and spread the filling on it.  Sprinkle with nuts if you choose. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. 
9. Dust with powdered sugar just before serving. 
10. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil.

Chocolate Cupcakes or Sheet Cake

Cake:
1 cup butter
1/3 cup dark unsweetened cocoa powder
1 cup water
1 1/2 cups firmly packed brown sugar
2 large eggs 
1/3 cup of a 14oz can of sweetened condensed milk
1 teaspoon vanilla extract
2 cups flour, sifted and remeasured
1 teaspoon baking soda
1 teaspoon ground cinnamon, (opt)
1/2 teaspoon salt

Frosting:
1/4 cup butter
1/4 cup dark cocoa powder
the rest of the 14oz can of sweetened condensed milk
1 cup powdered sugar 1 cup coarsely chopped nuts

Instructions:

Cake:

• Preheat oven to 325 degrees. Line 24 cupcakes or Pam spray a jelly roll pan for a sheet cake.
• Melt  butter in a small sauce pan. Stir in cocoa and water, bring to a boil. Stir in brown sugar. Temper two eggs before adding them to the chocolate mixture. Beat well with a wire whisk. Stir in the sweetened condensed milk and vanilla. 
• Sift 2 cups of flour and then remeasure by spooning sifted flour into measuring cup. Add baking soda, cinnamon (opt) and salt. 
• While stirring, slowly pour chocolate mixture into flour. Stir until well combined.
• For cupcakes bake for 17-18 minutes or until toothpick comes out clean. 
• For a sheet cake bake for 15 minutes. 

Frosting:

• Melt butter in a small saucepan, add cocoa and mix well. Stir in sweetened condensed milk and powdered sugar. Mix in 2/3 cup coarsely chopped nuts. Sprinkle the rest of the nuts over the top of the frosted cupcakes/cake.

   

Strawberry Cheesecake Brownie Cupcakes

Brownies:
 I used the brownie recipe found here omitting the fudge.

Cheesecake:
 2 ( 8 oz pkgs ) cream cheese
1 (14 oz ) can sweetened condensed milk
2 T lemon juice
2 large eggs

Strawberry Jam:
Jam of your choice

Instructions:

• Preheat oven to 325 degrees and prepare 3 cupcake pans with 36 cupcake liners. 
• Prepare brownies according to recipe. 
• Cream cream cheese until it is light and fluffy. Slowly beat in sweetened condensed milk and lemon juice. Beat in eggs one at a time. 

 Build cupcakes:

• Put just enough brownie batter into the cupcake cups to just cover the bottom (about 1 Tablespoon). 
• Add cheesecake batter until cups are about 2/3 full. 
• With about 1/2 tsp of strawberry jam place 3 small dabs onto each cupcake. 
• Bake for about 25 minutes
• Remove immediately from cupcake pans 

Note: There may be left over brownie batter. Enjoy a small pan of brownies. :)

Best Yellow Layer Cake

I found this recipe here. This is one awesome cake!

4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken

Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
Measure flour, sift and remeasure. Combine flour, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.

Cake Pops

From Cake Pops

This year I have found a new passion! Cake Pops or Cake Balls if they are not put on a stick.
And the best part, they taste just as good as they look!

1 box cake mix
I have used both a red velvet cake mix and a chocolate fudge cake mix.
I fancied  up the chocolate cake mix using this recipe:
http://heathercookshealthy.blogspot.com/2008/11/darn-good-chocolate-cake.html
When I used just the cake mix it made 40 cake pops
When I used the "Darn good chocolate cake" recipe it made 60 cake pops.

Cool the cake completely then cut it into squares and crumble into a large bowl. I use my kitchen aid.
At this point you can add any flavor of frosting you would like. I have always used the Chocolate frosting recipe on the back of the Hershey's cocoa package.
Add about 3/4 of the frosting. Using a spoon or ,if using a kitchen aid, use the dough hook  and mix thoroughly.
Use a medium size cookie scoop to form the balls. Roll them in your hands to round them.

At this point you can choose to make cake pops on sucker sticks or to plan to put them in a small candy cup.
Dip either and sucker sticks or a tooth picks in melted chocolate and insert into the cake balls.
Place in the freezer for at least 1 hour. If they do not stay very cold they begin to fall apart as they are dipped. Very frustrating!

Here are some web sites to see pictures of how other people decorated their cake pops
http://www.bakerella.com/category/pops-bites/cake-pops/
http://allrecipes.com/recipe/cake-balls/detail.aspx

Dip in Chocolate chips or White chocolate using the dipping instructions on the package. 
I have tried using candy coating, it didn't work well because the cake is so cold coming out of the freezer.
Quickly decorate while the chocolate is still wet.

Use foam to hold the cake pops while they dry. I have also found,if only making a few cake pops, that large rice cakes also work to hold the cake pops while they dry.

I store the cake pops in the fridge

 Have fun and Enjoy!

Chocolate Truffle Cheesecake

This is by no means low fat.
But boy is it good!

Crust:
1 1/2 cups crushed chocolate wafers
2 T sugar
1/4 cup butter, melted

Filling:
1/4 cups chocolate chips melted
1/4 cups heavy wiping cream
24 oz cream cheese, room temperature
1 cup sugar
1/3 cup cocoa
3 eggs, lightly beaten
1 tsp vanilla

Topping
1 1/2 cup chocolate chips, melted
1/4 cup whipping cream
1 tsp vanilla

Directions

In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12 servings.

Pumpkin Crunch Cake

Ingredients

* 1 pkg. (18.25 oz.) yellow cake mix, divided
* 2 large eggs
* 1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
* 2 teaspoons pumpkin pie spice
* 1/3 cup flaked coconut
* 1/4 cup chopped nuts
* 3 tablespoons butter



PREHEAT oven to 350° F. Spray a 13 x 9-inch baking pan with cooking spray.

COMBINE 3 cups cake mix, eggs, pumpkin pie mix and pumpkin pie spice in large mixer bowl. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Pour into prepared pan.

COMBINE remaining cake mix, coconut and nuts in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly. Sprinkle over batter.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack.

Amount Per Serving 20 servings Serving Size 1/20 of recipe Calories 170 Calories from Fat. 60 % Daily Value Total Fat 6g 10% Saturated Fat 2.5g 12% Cholesterol 30mg 9% Sodium 220mg 9%Carbohydrates 26g 9% Dietary Fiber 1g 5% Sugars 16g Protein 3g Vitamin A 2% Vitamin C 0% Calcium

4 Points each

Lighter option
* 1 pkg. (18.25 oz.) yellow cake mix, divided
*1/2 cup egg substitute
* 1 2/3 cups LIBBY'S® Easy Pumpkin Pie Mix
* 2 teaspoons pumpkin pie spice
* 1/4 to 1/2 cup rolled oats
*1 1/2 tablespoons butter

Soft Cream Cheese Frosting

This is a wonderful compliment to the carrot cake recipe on my blog.
America's Test Kitchen Family Cookbook.

Ingredients:
8 oz cream cheese, softened
5 Tbsp unsalted butter, softened
1 Tbsp sour cream
1/2 tsp vanilla extract
1 1/4 cups confectioners' sugar

Directions:
Process the cream cheese, butter, sour cream, and vanilla in a food processor until combined, about 5 seconds. Add the confectioners' sugar and continue to process until smooth, about 10 seconds, scraping down the bowl and blades as needed.

VARIATION:
Substitute 1 Tbsp orange juice for the sour cream and 1 Tbsp grated orange zest for the vanilla.

Number Of Servings:Enough for 9x13 cake, a bunt cake or 24 cupcakes.

Carrot Cake

This is the most wonderful carrot cake I have ever eaten!
Thank You to my sister-in-law Angela and the America's Test Kitchen Family Cookbook.

Ingredients:
2 1/2 cups all purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp cinnamon
1/2 teaspoon nutmeg
1/8 tsp cloves
1/2 tsp salt
4 large eggs at room temperature
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
1 1/2 cups vegetable oil
1 lb carrots, peeled and grated*

Do not use bagged, pre-shredded carrots--they are too thick. Use either the large holes on a box grater or the shredding disk of a food processor.

Directions:
1. Put the oven rack in the middle position. Heat the oven to 350 degrees. Spray a 9x13 pan with vegetable oil spray, then line the bottom with parchment paper. Whisk the flour, baking powder, baking soda, spices, and salt together in a large bowl and set aside.

2. Whisk the eggs and sugars together in a large bowl until frothy and the sugar is mostly dissolved, about 1 minute. While whisking, slowly add the oil until the mixture is thoroughly combined and emulsified, about 1 minute. Whisk in the flour mixture until no streaks of flour remain. Stir in the carrots.

3. Pour the batter into the prepared pan and smooth the top. Bake until a wooden skewer inserted into the center of the cake comes out with a few crumbs attached, 35 to 40 minutes, rotating the pan halfway through baking.

4. Let the cake cool in the pan on a wire rack, about 2 hours. Run a paring knife around the perimeter of the pan, invert the cake onto the rack, peel off the parchment, then invert the cake again onto a serving platter.

VARIATIONS
Nuts and raisins: Stir 1 1/2 cups pecans or walnuts, toasted and chopped, and 1 cup raisins into the batter with the carrots in step 2.

Ginger-orange carrot cake: reduce the amount of cinnamon to 1/2 tsp and add 1 1/2 tsp ground ginger to the flour mixture in step 1. Add 1 Tbsp grated orange zest to the egg and sugar mixture in step 2. Stir 1/2 cup finely chopped crystallized ginger into the batter with the carrots in step 2.

For two 8-inch cake layers: Reduce the baking time to 25-30 minutes. Do not use the cream cheese frosting--substitute a butter based frosting--as the cream cheese frosting isn't stiff enough for a layer cake.

For a bunt cake: Increase the baking time to about 55 minutes.

For 24 cupcakes: Reduce the baking time to 30 minutes.

Make ahead: After the cake has cooled, it can be wrapped tightly in plastic wrap and kept at room temperature for up to 3 days.

I will post the cream cheese frosting recipe separately.

Number Of Servings:10-12

Chocolate Delight

The original recipe was courtesy Paula Deen. However I have made my own variation.

1 recipe "Darn Good Chocolate Cake"
3 pkg chocolate fudge instant pudding prepared
1 large Cool Whip
Chocolate syrup for garnish
4 oz bittersweet chocolate, chopped
1 C chopped pecans, lightly toasted

Prepare the cake as directed. Cool completely.Slice the bunt cake into thin slices.
Prepare the chocolate pudding.

To assemble:
In the bottom of a trifle bowl or other glass bowl of the same size tare half of the bunt slices into small pieces. Layer half of the pudding and Cool Whip. Garnish with chocolate syrup, half of the chopped chocolate and half of the pecans. Repeat!

If you are making this for a smaller party one layer would be sufficient. However you will half a cake left over.

Serves 20-30

Darn Good Chocolate Cake

1 pkg plain devil’s food of dark chocolate fudge cake mix
1 pkg (3.9oz) chocolate instant pudding mix
4 eggs
1 cup sour cream
½ cup warm water
½ cup vegetable oil
1 ½ cup semisweet chocolate chips

1. Preheat oven to 350 degrees. Lightly mist a 12 cup Bundt pan with pam spray, then dust with flour or cocoa powder. Shake out the excess.
2. Combine cake mix, pudding mix, eggs, sour cream, warm water, and oil in a large bowl. Blend with an electric mixer on low speed for 1 min. scrape the bowl and increase the mixer to medium speed for 2-3 min. Fold in chocolate chips. Pour the batter into the prepared pan, smoothing with a rubber spatula.
3. Bake until it springs back when lightly pressed with your finger and just starts to pull away from the sides. About 45-50 min. Cool on a wire rack for 20 min. Run a long sharp knife around the edge and center of the cake and invert it onto the rack to cool completely, 20 min more.
4. Serve with a Dark chocolate frosting.