So I guess I should just call it 'Chocolate Cake'. I've been making this cake for years and it is simply delicious. When I made it this past week, I thought the dough seemed a little thick but I went with it anyway. Once I had put the cake in the oven I realized why it was so thick - I totally forgot to put the Kahlua in! Aughh...oh well, too late now. (That's what happens when I talk on the phone and bake at the same time!)
The Kahlua didn't really make THAT much of a difference. The cake was still WONDERFUL without the Kahlua. It was just as moist and will give any chocoholic their fix. Plus for those of you that would rather not cook with alcohol or don't have Kahlua on hand you now know you can still make this yumm-o cake!
Now be warned, this cake is not made from "SCRATCH" as Boy 2 likes to point out - although it does not stop him from eating more than his fair share!
1 box devil's food cake mix, with pudding in the mix
1 small box instant fudge chocolate pudding
2 cups sour cream
1 package milk chocolate chips
¾ cup vegetable oil
**Feel free to add 1/3 cup Kahlua**
Preheat oven to 350 degrees F.
Coat a Bundt cake pan with cooking spray.
Mix all ingredients together by hand.
Bake for 45-50 minutes.
I've been making this cake for years. Sometimes I forget about it and I will go years without making it or even thinking about it, but EVERY time I make it (typically when I don't have much time or energy to cook) I wonder WHY I don't make it more often. And then I remember. 2. STICKS. OF. BUTTER.
1 can cherry pie filling
1 can crushed pineapple
1 box yellow cake mix
2 sticks of butter cut into squares
Preheat oven to 350. Dump cherries & pineapple into a 9x13 pan. Spread evenly. Dump cake mix on top, spread evenly. Place butter pats on top of cake mix. Bake for 30-40 minutes. Eat warm, cold, either way. You won't be disappointed.
Paula Deen would be proud.
It's not pretty, and the picture was taken with my camera after several had already dug in, but it is SO GOOD...
I loved this cheesecake. Hubby wasn't thrilled....he thinks it is wrong to feel heat when eating dessert and it didn't help when he took his first bite and must have crunched into the only piece of habanera that was not minced into nothing. Oh well, I can't win them all with that man. However everyone else LOVED this bad boy.
This cheesecake is a very light cheesecake. Be sure NOT to overcook. I was afraid it wasn't done because it was still pretty jiggly, but when I texted my brother he told me to TAKE IT OUT! It will firm up while cooling. He was right. I cooked it about 20 minutes longer than I should have, but it turned out fine.
30 Chocolate wafers (enough to make 1 1/2 cups of chocolate crumbs)
1/4 cup butter, melted
1 cup water
2 key limes, juiced
Candied hibiscus flowers (really? I couldn't find them anywhere) or dried cranberries
5 egg yolks
1 cup brown sugar
1/4 cup key lime juice
1 TBL key lime zest
1/2 habanera pepper, seeds removed, minced (use gloves while working with habanera - just trust me)
2 cups whipped cream cheese softened
1 cup mascarpone cheese
5 egg whites
3 TBL sugar
1 tsp white vinegar
Preheat oven to 375 degrees F.
To make crust:
Put wafers in a resealable bag & crush into fine crumbs. Pour crumbs into bowl and add melted butter & mix. Mold the crumb crust into the bottom of a spring form pan & bring up the sides a little bit. Bake for 8-10 minutes, remove and cool on counter.
To make sauce:
Over medium heat combine water & sugar. Bring to a boil. Add key lime juice and cranberries (flowers if you can find them). Reduce heat to medium low and simmer for 10 minutes untill slightly reduced.
Preheat oven to 350 degrees F.
In a large bowl add egg yolks, brown sugar, key lime juice, lime zest, habanera pepper & whisk together. Add the cream cheese and Mascarpone & beat with an electric mixer for 15 seconds.
Place 2 layers of wide aluminum foil into a large roasting pan put the cake in the middle of the foil & bring the foil up the sides to create a seal. Do not cover cake. Pour water into the roasting pan 1/2 way up the sides of the cake pan. Bake for 1 hour 30 minutes. Allow cake to cool completely on the countertop, then refrigerate overnight. Serve each slice of cheesecake drizzled with a tablespoon of the sauce.