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Posts tagged ‘chocolate cake’

Delicious Drummer Boy Chocolate Cake

PREP: 10 min. plus baking and cooling
MAKES: 18 servings

What you need

  • 1 tub (8 oz.) COOL WHIP Whipped Topping (frozen), divided
  • 1 pkg. (2-layer size) chocolate cake mix or your favorite cake recipe
  • 1 pkg. (3.9 oz.) Instant Chocolate Pudding
  • 1/4 cup plus 2 Tbsp. powdered sugar, divided
  • 1/2 tsp. milk
  • 11 NILLA Wafers
  • 4 squares Semi-Sweet Chocolate, chopped
  • 1 pkg. (8 oz Cream Cheese, softened
  • 1 jar (10 oz.) cherries, well drained, chopped
  • 1 strip peelable red licorice
  • 2 Marshmallows
  • 2 pretzel rods

Make it!

  1. REFRIGERATE 1/3 of the COOL WHIP. Return remaining COOL WHIP to freezer.
  2. Prepare cake batter, blend in dry pudding mix. Bake as directed on package for 2 (9-inch) round layers.
  3. Cool cakes in pans 10 min.; invert onto wire racks. Cool completely.
  4. MEANWHILE, mix 2 Tbsp. powdered sugar and milk. Brush onto wafers.
  5. Microwave frozen COOL WHIP and chopped chocolate on HIGH 1-1/2 min, or until chocolate is melted, stirring after 1 min. Cool 15 min to thicken.
  6. BEAT cream cheese and remaining sugar with whisk until well blended. Stir in cherries and thawed COOL WHIP.
  7. Stack cake layers on plate, filling with cream cheese mixture. Frost with chocolate mixture. Decorate with wafers and remaining ingredients to resemble drum and sticks. Refrigerate leftovers.
Ultimate Online Cookbook: Your Guide to Simple Meals

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baking, Recipes

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Mississippi Mud Cake

This is a fun decadent cake. Kids of all ages will enjoy helping you make this cake.

Ingredients:

  • CAKE:
    • 13/4 cups sugar
      1 3/4 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder (not Dutch process)
    • 1½ teaspoons baking powder
    • 1½ teaspoons baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 cup milk
    • ½ cup vegetable oil
    • 2 teaspoons vanilla extract
    • 1 cup boiling water
    • 1 cup sweetened flaked coconut
    • 5 cups mini marshmallows
  • TOPPING:
    • 6 ounces semisweet chocolate, coarsely chopped
    • 3/4 cup heavy cream
    • 1½ cups toasted pecans, coarsely chopped

Directions:

  1. Preheat the oven to 350°F. Butter a 13×9-inch baking pan and dust it with flour, knocking out the excess. Set aside.
  2. For cake: Put the sugar, flour, cocoa, baking powder, baking soda, and salt into a large bowl and stir to combine.
  3. Add the eggs, milk, oil, and vanilla. Using an electric mixer, beat on medium for 2 minutes.
  4. Add the water and coconut and stir until evenly mixed.
  5. Pour the batter into the prepared pan and bake on the center oven rack for 30 to 35 minutes, or until a tester inserted into the center comes out clean.
  6. Spread the marshmallows over the top and return the cake to the oven for 2 to 3 minutes, just until the marshmallows expand and start to melt.
  7. Cool in the pan.
  8. For topping: Put the chocolate into a medium heatproof bowl.
  9. Bring the cream to a near-boil in a small saucepan.
  10. Pour the cream over the chocolate and let the mixture sit for about 7 minutes, until the chocolate is melted.
  11. Whisk briefly to blend. Set aside for 15 to 20 minutes to cool, whisking occasionally.
  12. Meanwhile, sprinkle the pecans evenly over the marshmallows on the cake.
  13. When the chocolate has some texture but is still a little runny, slowly pour it over the cake, covering as much of the top as you can. Do not try to spread it.
  14. Set aside to cool.
    Makes 15 or more servings.

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