German Chocolate Cake
Cake:
1 pkg Duncan Hines® Moist Deluxe® German Chocolate Cake Mix
3 large eggs
1 1/4 cups water
1/2 cup vegetable oil
1/2 cup chopped pecans
Frosting:
2/3 cup granulated sugar
2/3 cup evaporated milk
2 large egg yolks
1/3 cup butter or margarine
1 1/3 cups flaked coconut
1 cup chopped pecans
1/2 tsp vanilla extract
Chocolate dipped maraschino cherries (opt)
Preheat oven to 350°F. Grease and flour 13x9-inch pan.
Prepare cake mix according to package directions. Stir in 1/2 cup pecans. Pour into pan.
Bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
For frosting, combine sugar, evaporated milk, egg yolks and butter in medium saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Add coconut, 1 cup pecans and vanilla extract. Stir until thick. Spread on top of cake.
Chocolate Mousse Candy Box
We made hundreds of these boxes for Valentines. We used Melted dipping chocolate and a paintbrush to connect the pieces of candy bar. We used Cadbury. Then we filled with a chocolate mousse recipe. I use Julia Childs recipe at:.Julia Child's Perfect Mousse These were always a hit. We also filled champagne flutes with the mousse, alternating between white chocolate and dark chocolate mousse.
Another treat we catered at Valentines were individual chocolate cakes filled with dipped berries
Customers also loved our Hershey "Cakes" Lots of ideas here:
Kahlua Bundt Cakes
1 layer package devils food chocolate cake I use Duncan Hines
1 small package chocolate instant pudding
4 eggs
2 cups dairy sour cream
3/4 cup vegetable oil
1/3 cup Kahlua or rum
1 cup miniature chocolate Chips
Strawberries dipped in chocolate/ Chocolate curls' Ganache' for frosting
Strawberry Cake
This cake became an overnight sensation at my restaurant. After making one cake to try out on customers, to making over 175 of these cakes three weeks later for Mother's Day. If the berries are very ripe you should assemble the cake the day you are planning to serve it. It is helpful to cut the cakes and freeze them. Be sure to wrap in plastic wrap- not foil. I garnished these cakes with sliced berries that I would "flower" out like petals, with a whole berry that had been garnished like a fan placed in the middle. I used homemade frosting, and you can make your own if you wish. This cake is always a hit! You can find strawberry nectar at Hispanic markets or in the juice isle at Walmart.
Cake:
Butter, for greasing pans
Flour, for flouring pans
1 (18.25-ounce) box strawberry cake mix
1 (11.5-ounce) can strawberry nectar
3 eggs
1/4 cup vegetable oil
Filling and Frosting:
1 pound fresh strawberries, cleaned
1 cup strawberry jam , divided
1 (16-ounce) container strawberry frosting
Directions
Preheat oven to 350 degrees F.
Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
Thinly slice enough strawberries to yield 1 1/4 cups. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.
Preheat oven to 350°F. Grease and flour 13x9-inch pan.
Prepare cake mix according to package directions. Stir in 1/2 cup pecans. Pour into pan.
Bake at 350°F for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely.
For frosting, combine sugar, evaporated milk, egg yolks and butter in medium saucepan. Cook and stir over medium heat until mixture comes to a boil. Remove from heat. Add coconut, 1 cup pecans and vanilla extract. Stir until thick. Spread on top of cake.
Chocolate Mousse Candy Box
1 layer package devils food chocolate cake I use Duncan Hines
1 small package chocolate instant pudding
4 eggs
2 cups dairy sour cream
3/4 cup vegetable oil
1/3 cup Kahlua or rum
1 cup miniature chocolate Chips
Strawberries dipped in chocolate/ Chocolate curls' Ganache' for frosting
Combine cake mix, pudding mix, eggs, sour cream, oil and Kahlua in large mixer bowl. Blend well; then beat at medium speed for 4 minutes. Stir in chocolate chips. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 350 degree for 50 to 55 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. When cool - frost if desired - or sprinkle with powdered sugar. Yields 12 servings. I frost with Chocolate Ganache' 12 Oz of chocolate chips to 1/2 cup of whipping cream. Microwave for one minute, stir and whisk well microwave in 15 second increments until smooth and glossy when whisked. Let cool slightly then dip over cake or min bundt cakes. Garnish with chocolate dipped berries or chocolate dipped cherry.
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| Strawberry Cake I made for clients this Valentines Day. Topped with a mascarpone filled strawberry. Yummy |
This cake became an overnight sensation at my restaurant. After making one cake to try out on customers, to making over 175 of these cakes three weeks later for Mother's Day. If the berries are very ripe you should assemble the cake the day you are planning to serve it. It is helpful to cut the cakes and freeze them. Be sure to wrap in plastic wrap- not foil. I garnished these cakes with sliced berries that I would "flower" out like petals, with a whole berry that had been garnished like a fan placed in the middle. I used homemade frosting, and you can make your own if you wish. This cake is always a hit! You can find strawberry nectar at Hispanic markets or in the juice isle at Walmart.
Cake:
Butter, for greasing pans
Flour, for flouring pans
1 (18.25-ounce) box strawberry cake mix
1 (11.5-ounce) can strawberry nectar
3 eggs
1/4 cup vegetable oil
Filling and Frosting:
1 pound fresh strawberries, cleaned
1 cup strawberry jam , divided
1 (16-ounce) container strawberry frosting
Directions
Preheat oven to 350 degrees F.
Butter and flour 2 (9-inch) round cake pans. Combine cake mix, nectar, eggs, and oil in large bowl. Beat with a hand mixer for 2 minutes, or until well blended. Divide batter between prepared pans. Bake for 25 minutes, or until a toothpick inserted into center comes out clean. Cool cakes in pans on cooling racks for 20 minutes. Invert cakes onto cooling rack and cool completely.
Thinly slice enough strawberries to yield 1 1/4 cups. Using a serrated knife, cut each cake horizontally in half, forming 4 layers in total. Place 1 cake layer, cut side down, on a serving platter. Spread 1/3 cup jam over top of cake layer. Arrange 1/4 cup of sliced strawberries in a single layer atop jam. Top with second cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with third cake layer, cut side down. Repeat layering with jam and sliced strawberries. Top with remaining cake layer, cut side down. Spread frosting evenly over top and sides of cake to coat completely. Arrange remaining 1/2 cup sliced strawberries and 1 whole strawberry decoratively atop cake. Refrigerate cake for 40 minutes. Serve cake with remaining whole strawberries.
- Chocolate Raspberry Cheesecake - We made hundreds of these cheesecakes at Valentines for our customers. Easy but look elegant.
- Yield: 8 to 10 servings
- Nutrition: See Below
- Prep Time: 20 Minutes
- Cook Time: 35 Minutes
Ingredients
- 8 ounces cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 1 large egg
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen raspberries, plus additional for garnish
- 1 (6 oz.) prepared chocolate crumb pie crust
- CHOCOLATE GLAZE
- 1/4 cup semi-sweet chocolate chips
- 3 tablespoons heavy cream
Instructions
- HEAT oven to 350°F. Beat cream cheese in medium bowl with electric mixer at medium speed until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, lemon juice and vanilla, beating just until blended.
- ARRANGE 1 cup raspberries evenly in pie crust. Place pie crust on baking sheet. Slowly pour cream cheese mixture over raspberries. Bake on baking sheet 28 to 32 minutes or until center is almost set. Cool completely on baking sheet on wire rack.
- COMBINE chocolate chips and cream in small microwave-safe bowl. Microwave on HIGH 20 to 30 seconds or until chocolate mixture is melted and smooth when stirred. Spread evenly over cheesecake using the back of a spoon. Chill at least 2 hours before serving. Garnish with additional raspberries, if desired.
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