Mini Chocolate Cakes

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I had a party yesterday afternoon and needed a quick and easy dessert to make. I was already running behind schedule. I had some chocolate pound cake mix, which would be super easy to do something with. (I’m totally serious – you just add butter and water to this magical mix!)

Ingredients

1 package Tastefully Simple Classy Chocolate Pound Cake Mix
¾ cup melted butter
1 cup water
1 package instant vanilla pudding mix
2 ¾ cups heavy cream
¼ cup milk
1 tsp vanilla
¼ cup powdered sugar

If you want to use store bought whipped cream, you don’t need the powdered sugar or vanilla, and you only need 1 ¾ cups heavy cream.

Instructions

Cake

Mix the pound cake mix, melted butter, and water. Grease two 9-inch round pans. I probably would’ve used a jelly roll pan if I had one. Make sure you set your cakes up to bake flat. I have these Wilton bake even strips that go around the pan to promote even baking. A Cozy Kitchen also had a DIY method here. I totally forgot to use the strips, which is why you see some uneven layers in the photo.

Bake at 325 for about 15-18 minutes. I think I did 12 minutes, tested, and put it back for another 5. Like a regular cake, a toothpick will come out clean when it’s done. Don’t be scared if the toothpick comes out clean and the cake still looks a little jiggly in the center.

Cool cakes fully before assembling.

Filling

Beat 1 ¾ heavy cream until it thickens slightly. Add ¼ cup milk and the packet of pudding mix. Beat for 2 minutes. Cover and keep in the fridge until ready to use.

Whipped Cream

Beat 1 cup heavy cream, 1 tsp vanilla, and ¼ cup powdered sugar until it’s a whipped cream consistency with stiff peaks. I could’ve beaten mine for a few more minutes. It wasn’t runny, but it wasn’t quite as stiff as I wanted. Keep it in the fridge until ready to use.

Assembly

Remove the cakes from the pans. (Caution – don’t remove until your cake is fully cooled!) Use a biscuit cutter to cut the cakes into small circular pieces. You can use whatever size cutter you want. The one I used was about 2″ and I was able to get 16 pieces (for 8 cakes). Go smaller if you don’t want people to need a fork.

Use a piping bag to pipe the filling onto each bottom piece. Stack with the top cake piece and top with whipped cream. You could also add some chocolate shavings.

Lazy Cupcakes

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My old boss is transferring to the other side of the country, and today was her last day before she moves. I moved on to a new position a few months ago, but we still work in the same building. It’s hard to explain my old job to people who don’t work where we work, but I was basically her right arm for two years. There was a party for her today, and I needed to throw together something fast that would still be delicious. This was one of those “fake it until you make it” situations because I wasn’t even able to start this until 9:00 last night. And oh by the way, I’d kind of challenged a coworker to a contest, and I’ve never lost to hm. I don’t lose, so I had to figure something out fast.

The cupcakes are from a boxed mix. Then I made some chocolate pudding to fill the cupcakes. Normally when I do cupcake filling, I do more of a mousse custard thing, but I didn’t have the right ingredients. So pudding it was. I made the cupcakes and the pudding last night. I was too tired to wait for them to cool. I filled them and iced them at 5:45 this morning. I used an apple corer to make a hole for the filling and piped pudding into each one. The icing was just a store bought thing that I stuffed in a piping bag so it would look nice. Then I tossed some glittery sprinkles on top and called it a day. Everyone loved them.

Nana’s Carrot Cake

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I can’t take credit for this gorgeous carrot cake that occasionally appears on my header image. My wife made that using her grandmother’s recipe. This recipe is on the thinnest piece of paper ever. It was clearly typed on a typewriter, but I have no idea how the paper didn’t disintegrate when moving through the typewriter! I always handle it like I’m handling something from a museum archive. I have no idea why I’ve never imported it into Paprika.

You can do this recipe in a tube pan or two 9-inch rounds. We do the rounds.

Ingredients (Cake)

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1 cup oil
  • 2 cups sugar
  • 1 cup chopped pecans or walnuts
  • 2 cups finely grated carrots (about 3 large carrots)
  • 4 eggs

Ingredients (Frosting)

  • 2½ sticks butter*
  • 1 (8oz) package cream cheese*
  • 1 box powdered sugar (if you make your own like I do, use 16 oz by weight or about 3½ cups measured)
  • 1 tsp vanilla
  • 1 cup chopped pecans or walnuts

* The wife and I are having a debate on these two ingredients. It doesn’t say softened on Nana’s typed recipe, and my wife says don’t soften it because the recipe doesn’t say so. I say that won’t work and you need to soften it. Use my wife’s approach at your own risk.

Instructions (Cake)

Preheat oven to 350° if using a tube pan or 325° if using rounds.

Grate carrots, and let them drain.

Sift together flour, baking soda, baking powder, cinnamon, and salt. (You can sift directly into your mixer bowl) Set aside.

Combine oil and sugar. Add to the flour mixture and mix well. Add eggs one at a time. Beat well after each addition.

Add the carrots and nuts.

Pour batter into greased pans. Nana’s tip: Don’t grease the sides! How would you like to climb a greased pole?

Bake for 55-60 minutes (tube pan) or 40 minutes (9-inch rounds).

Instructions (Frosting)

Combine butter and cream cheese. Beat until light and fluffy.

Gradually add the powdered sugar while beating.

Add vanilla and the nuts. Nana’s recipe says to add the nuts into the frosting, but we prefer to cover the icing with the nuts.

Baking 101: Let the cake cool before you frost it, or your frosting will melt and you’ll be sad!

Frost the cake and sprinkle the reserved nuts on top.

Nana’s tip: Use a wet knife to cut a fresh cake.

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