Nutella Mug Cake

Oh this is good, easy and FAST!!

4 tablespoons self rising flour
4 tablespoons white granulated sugar
1 egg
3 tablespoons cocoa powder
3 tablespoons Nutella
3 tablespoons milk
3 tablespoons olive or vegetable oil

Combine all ingredients in a large coffee mug. Whisk well with a fork until smooth. Microwave on high for 1 1/2 – 3 minutes. (Time depends on microwave wattage. Mine took 2 1/2 minutes.) Top with whipped cream and a little chocolate sauce if desired. (we were out of whipped cream so we drizzled caramel over it!!)

Top with whipped cream and chocolate syrup. Enjoy!

Note: Depending on the wattage of your microwave, you may have to increase cooking time.

Makes 1 very large serving.

This is where I found the picture and recipe! Enjoy!! :)

Raspberry Sauce
2pkg. Raspberries
1/4cup Granulated sugar
1-1/2tsp. Cornstarch

Chocolate Graham Crust
10 Whole chocolate graham crackers, broken into pieces
1/2 cup Pecans, toasted
1/3 cup Granulated sugar
5 Tbsp. Butter, melted

Cheesecake
4 pkg. (8 oz) cream cheese, at room temperature
1/2cup Sour cream
2/3cups Granulated sugar
1 Tbsp. Cornstarch
4 large eggs
1/3 cup Grand Marnier or orange flavored liqueur
1tsp. Vanilla

Raspberry Cheesecake Topping
2 pkg. Raspberries (6 oz)
2 Tbsp.powdered sugar

Raspberry SaucePuree
2 packages of raspberries in a food processor or blender until smooth.
Press through a mesh sieve to remove seeds.
Pour puree into a measuring cup and add enough water to make 1 cup, if necessary.
Whisk raspberry puree, sugar and cornstarch in a small saucepan until blended.
Bring to a boil over medium high heat, stirring constantly for 1-2 minutes or until slightly thickened.
Cool.

Chocolate Graham Crust
Preheat oven to 350°F.
Whirl graham crackers, sugar and pecans in a food processor or blender to make fine crumbs. Add 2 tablespoons raspberry sauce and melted butter; pulse or stir until combined. Press mixture onto bottom of 9-inch by 3-inch springform pan with removable bottom
Bake 10 minutes, cool completely.
Reduce oven to 325°F.

Cheesecake
Combine cream cheese, sour cream, sugar and cornstarch in a large mixing bowl.
Beat 2 minutes on medium speed.
Beat in eggs one at a time.
Stir in liqueur and vanilla; pour into prepared crust.
Set the springform pan on a length of wide heavy-duty aluminum foil.
Fold the foil carefully up the sides of the pan without tearing it.
Set the pan in a large baking dish or roasting pan and place on oven rack.
Pour in enough boiling water to reach halfway up sides of the springform pan.
Bake 1 hour at 325°F.
Turn off oven and prop the door ajar with the handle of a wooden spoon.
Let cool in the oven for 1 hour.
Remove from oven and cool completely.
Heat remaining raspberry sauce in a microwave-safe bowl on high for 30 seconds, or just until warm.
Spread evenly over top of cheesecake; refrigerate 1 hour.
Garnish cake with remaining fresh, whole raspberries.

Raspberry Cheesecake Topping
Top with remaining 2 packages of whole raspberries and dust with powdered sugar

Zuchinni Brownies, CAKE

Zucchini Brownies Frosting

1/2 c. oil l/4 c. butter
l l/2 c. white sugar 4 oz. cream cheese (half a pkg)
l tsp. salt l/8 c, canned milk (about)
l tsp. vanilla 4 c. powdered sugar (about)
2 c. zucchini l/4 c. cocoa (depends on how chocolaty you like)
pinch of salt (tiny bit) brings out flavour
Blend together and add l/4 tsp. almond or vanilla

2 c. flour Chopped walnuts, pecans, slivered almonds
l l/2 tsp. soda
about l/4 c. cocoa

Cook 350 - 25 min.



Zucchini Cake Frosting

2 eggs (beaten) same as above - (you can leave out cocoa)
2 c. sugar Use l tsp. lemon or almond for flavoring
l tsp. vanilla Chopped walnuts or pecans or slivered almonds
2 c. Zucchini

2 c. flour
l/4 c. cocoa
l tsp. soda
l tsp. Baking Powder
l tsp. salt
l tsp. cinnamon

Bake 350 - 30 min.

Snowball Cake

{Image courtesy of kraftfoods.com}

I made the above little cutie for a family Christmas party this year and oh boy was it so much fun!! I have one little sliver of a piece in my fridge and it is calling my name! I am going to be super lazy.eo and give you the link for the recipe instead of writing it out! Tis' the season for quickness! Happy Holidays everyone!! The Cammacks.

http://www.kraftfoods.com/kf/recipes/snowball-cake-114038.aspx

Warm Chocolate Pudding

*1 pkg. (2-layer size) devil's food chocolate cake mix
*2 cups cold milk
*1-1/4 cups water
*2 pkg. (3.9 oz. each) Chocolate Instant Pudding
*1/3 cup sugar
*1 cup thawed COOL WHIP Whipped Topping


Heat oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.

Pour milk and water into large bowl. Add pudding mixes and sugar. Beat with whisk 2 min. or until blended. Pour over batter.

Place baking dish on baking sheet to catch any sauce that bubbles over sides of dish as dessert bakes. Bake 55 min. to 1 hour or until toothpick inserted in center of cake layer comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools). Spoon into serving dishes; top with COOL WHIP.

Red Velvet Cake

Cake recipe
*1 1/2 sticks butter, softened; plus more for pans
*2 1/4 cups all-purpose flour
*1 1/2 teaspoons baking soda
*Pinch salt
*1 cup buttermilk
*1 tablespoon white vinegar
*1 teaspoon vanilla extract
*2 large eggs
*2 tablespoons natural, unsweetened cocoa powder
*2-4 tablespoons (1-2 ounces) liquid red food coloring (depending on desired shade of red)
*1 1/2 cups sugar

Adjust an oven rack to the middle position. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. Whisk the flour, baking soda and salt together in a medium bowl. Whisk the buttermilk, vinegar, vanilla and eggs together in a medium bowl. Mix the cocoa and food coloring in a small bowl to make a paste.

With an electric mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. Add of the flour mixture and beat on low speed until combined, about 30 seconds.

Add 1/2 the buttermilk mixture and beat on low speed until combined, about 30 seconds. Scrape down the sides of the bowl. Repeat, ending with the buttermilk mixture. Scrape down the sides of the bowl. Add the cocoa powder-food coloring mixture, and mix on medium speed until completely incorporated, about 30 seconds. Using a rubber spatula, give the batter a final stir.

Divide the batter evenly between the prepared cake pans. Smooth the surface of the batter with a spatula. Bake until a toothpick inserted in the centers comes out clean, about 25 minutes, rotating the cake pans halfway through baking. Remove the cakes from the oven. Cool the pans for 10 minutes, then invert them on a wire rack and cool completely, at least 1 hour, before decorating.

To assemble, place 1 cake layer on a cake plate or cardboard round. Spread 2 cups of the frosting evenly across the top of the cake with a spatula. Place the second cake layer on top, then spread the remaining frosting evenly over the top and sides of the cake.

Milk Frosting Recipe

Yield: Enough to fill and frost 1 cake

*3 tablespoons flour
*1 cup milk
*1 cup sugar
*1 teaspoon vanilla
*2 sticks butter

In a saucepan over medium heat, cook the flour and the milk until the mixture is very thick, stirring constantly. Remove from heat and cool completely.

With a electric stand or hand mixer, cream the sugar, butter and vanilla until light and fluffy. Combine this mixture with flour-milk mixture.

This is my favorite cake ever!! And if I can make it----ANYBODY can!!

Creamy Coconut Cake

-1 white cake mix
-1 can of sweetened condensed milk
-1/2 can coconut milk (you can find this by the mexican food)
-Cool whip
-Coconut

-Mix and bake cake as directed in a 9x13 pan. While still warm, poke lots of holes all over the cake using a fork. Drizzle the whole can of sweetened condensed milk over the cake and then pour half of the coconut milk over that. Top with a tub of cool whip and then sprinkle with coconut....This is also very good with chocolate cake too!!!!

MINUTE CHOCOLATE MUG CAKE

1 Coffee Mug
4 tablespoons all-purpose flour
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

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, 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 share!)

{Admission: I have not tried this yet. I can only assume it is good.}