Category Archives: Dessert

Espresso Chocolate Cake with Kahlua Cream

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Submitted by Ruth

Cake Ingredients

¼ c. good instant coffee 5½ oz. unsalted butter
¾ c. soft dark brown sugar 2 eggs, lightly beaten
1/3 c. ground almonds 1½ c. self-rising flour
¼ unsweetened cocoa powder ¾ c. water

Kahlua Cream Ingredients

2 tsp espresso coffee powder 2 tbsp super fine (castor) sugar
¼ c. Kahlua (recipe calls for ½, I use ¾) 10½ fl oz. cream, lightly whipped

Cake Directions

  1. Combine coffee & water in a small heatproof bowl (or mug). Allow to stand for 10 minutes.
  2. Preheat over to 350°F. Lightly grease a deep 8″ round cake pan.
  3. Beat butter & sugar in a large bowl with electric mixer until light & creamy. add the eggs one at a time, mixing thoroughly after each.
  4. Add the ground almonds. Using a metal spoon, fold in the sifted flour & cocoa alternately with the coffee mix. Stir until just combined & the mixture is smooth.
  5. Carefully spoon the mixture into the cake pan & smooth the surface.
  6. Bake for 30 minutes, or until toothpick comes out clean. Leave in pan for 15 minutes to cool before turning onto a wire rack.

Filling Directions

  1. Cream the butter, mix the powdered sugar & crushed mints together, add to butter. Add milk & Rumpleminz. Beat until fluffy. If frosting is too thick you can add more milk or Rumple.
  2. When cake is done, put filling between the two layers.

Kahlua Cream Directions

  1. Combine everything in a small saucepan & stir over low heat until coffee dissolves.
  2. Serve cake warm covered with Kahlua cream.

Hot Fudge Sundae Cake

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Submitted by Shane

Ingredients

1 c. flour ¾ c. granulated sugar
2 tbsp Cocoa (good stuff if possible) 2 tsp baking powder
¼ tsp salt ½ c. milk
2 tbsp vegetable or canola oil 1 tsp vanilla extract
1 c. chopped nuts (optional) 1 c. brown sugar
¼ c. Cocoa (separate from the 2 tbsp) 1¾ c. hot water
Garnish nuts, ice cream, whipped cream, & Maraschino cherries

Directions

  1. Preheat over to 350°F.
  2. Grease a 9″ square pan.
  3. Mix flour, granulated sugar, 2 tbsp cocoa, baking powder, & salt.
  4. Add milk, oil, & vanilla & mix with fork until smooth.
  5. Spread the mixture evenly in the pan.
  6. Sprinkle evenly with brown sugar & ¼ c. cocoa.
  7. Pour hot water over the batter. DO NOT mix.
  8. Bake 40 minutes. Let stand for 15 minutes.
  9. Serve with ice cream & spoon fudge over top. Finish with whipped cream, nuts, & a cherry.

Pound Cake

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Submitted by Foghorn Leghorn

Ingredients

6 eggs 3 c. sugar
8 oz. Philadelphia cream cheese 3 c. flour
1 tsp vanilla 3 sticks salted butter
½ c. powdered sugar 2 tbsp concentrated lemon juice

Directions

  1. Layout cream cheese & butter to soften at room temperature. Then in a mixing bowl add butter& cream cheese together & mix in a mixer.
  2. Add sugar to mixture. Then add flour & eggs alternately.
  3. Add vanilla.
  4. Spray bunt cake pan with cooking spray, preferably the kind made for baking with flour.
  5. Bake in a preheated 325°F oven for 1 hour 25 minutes.
  6. Let the cake rest in the pan for 10 minutes, then invert onto a serving tray or plate.
  7. You can also make a glaze for the top of the cake. Mix the powdered sugar & lemon juice & drizzle over the top while still warm.

Chef’s Note: To change up the taste of your cake, you can add 1 tsp of either coconut or lemon flavoring instead of the vanila.

Chocolate Chip Cheesecake

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Submitted by Monica

Ingredients

1-9″ Oreo or graham cracker pie shell 3-8 oz. blocks cream cheese
3 eggs 1 c. mini chocolate chips
1 tsp pure vanilla extract ¾ c. sugar

Directions

  1. Preheat oven to 450°F.
  2. Rest eggs & cream cheese at room temperature.
  3. In mixer on high speed blend cream cheese & sugar until well blended & fluffy (4-5 minutes).
  4. Add eggs one at a time until well incorporated. Add vanilla & chips (reserve 2 tbsp chips for top). Mix until incorporated.
  5. Pour mix into pie shell, scatter remaining chips on top of pie. Place pie on a cookie sheet & place in the over.
  6. Bake for 10 minutes. Reduce oven temperature to 250°F. Bake for an additional 40-50 minutes. Start to check pie at 40 minutes. 
  7. When top is a little browned & just starts to crack, remove from oven.
  8. Let pie cool & refrigerate overnight prior to serving.

Miles’ Chocolate Icing

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Submitted by AkumaZ

Ingredients

1 stick butter or margarine ½ c. cocoa powder
¾ c. powdered sugar 3 tbsp milk
1 tsp vanilla extract

Directions

  1. Melt butter in microwave or sauce pan. Place in bowl. 
  2. Stir in cocoa & vanilla extract into the butter. Beat in powdered sugar slowly in small amounts. 
  3. Add milk when mixture gets thick. Continue to add powdered sugar & milk to taste. 
  4. Should produce enough to frost a cake.