You’ve been waiting all week haven’t you! This is definitely drool worthy and is super easy to make and a great recipe for the kiddos to lend a helping hand in! They can dip the strawberries in chocolate and braise the cake with Strawberry jam! This was made in the Stoneware Fluted Pan from Pampered Chef and are you ready?…..IN THE MICROWAVE!
Man was this good!! And the pan was awesome of course. We laid it upside down on a beautiful bamboo platter for a good ten minutes to rest before lifting the pan. Viola! It came out so pretty, no sticking.
You can find the main dish we served with this (and giveaway) and see more pictures from the Party.
INGREDIENTS
Cake
- 1/4 cup plus 1 tablespoon vegetable oil, divided
- 1/2 cup milk chocolate morsels
- 1 package (18.25 oz) devil’s food cake mix
- 3 eggs
- 3/4 cup water
- 1 jar (12 oz) seedless strawberry jam, divided
Glaze and Garnish
- 1/3 cup melted vanilla ice cream
- 1 cup milk chocolate morsels
- 1 quart fresh strawberries, divided
- Additional ice cream (optional)
DIRECTIONS
1. Brush Stoneware Fluted Pan with 1 tbsp of the oil using Chef’s Silicone Basting Brush. For cake, combine chocolate morsels and oil in Small Batter Bowl. Microwave on HIGH 30-60 seconds or until melted and smooth, whisking after 30 seconds. In Stainless (4-qt.) Mixing Bowl, combine cake mix, eggs, water, ½ cup of the jam and chocolate mixture; whisk until well blended. Pour batter into pan.
2. Microwave cake on HIGH 9-12 minutes or until wooden pick inserted near center comes out clean. Remove cake from microwave. Wipe rim of pan clean using paper towel, if necessary. Center Simple Additions Large Round Platter over pan and carefully invert. Without removing pan, let stand 10 minutes. Remove pan.
3. For glaze, combine ice cream and chocolate morsels in Small Micro-Cooker. Microwave on HIGH 20-60 seconds, stirring after each 20-second interval, until melted and smooth.
4. To finish cake, place remaining jam into Prep Bowl and microwave on HIGH 30 seconds or until melted; brush evenly over cake. Holding by stems, dip 16 of the strawberries into glaze; arrange around bottom edge of cake. Drizzle top of cake with remaining glaze. Slice remaining strawberries using Egg Slicer Plus; place into center well of cake. Serve with additional ice cream, if desired.
Cook’s Tips: For best results, bake this cake in a 1000-watt microwave with a built-in turntable. This cake can be baked in a conventional oven, if desired. Bake at 350˚F for 45-50 minutes. Proceed as recipe
directs.
Yield: 16 servings
Stoneware Fluted Pan
Chef’s Silicone Basting Brush
Small Batter Bowl
Small Micro-Cooker
About A Cowboy's Wife
I bake the chocolate cake recipe on the back of the Hershey;s Cocoa can at least twice a month. I own several PC stuff now, but would love the bundt pan.
Dump Cake
1- (20 ounces) can crushed pineapple in heavy syrup
1- (21 ounces) can cherry pie filling
1- (2-layer size) package yellow cake mix
1-(3 ounces) can ( 1 cup) chopped pecans
1/2 cup (1 stick) butter or margarine, chilled
Preheat the oven to 350 degrees. Grease a 9 X 13 inch baking dish. Spread the pineapple with its syrup evenly in the prepared dish. Spoon the pie filling evenly over the pineapple. Sprinkle the dry cake mix evenly over the fruits, then sprinkle the chopped nuts over all. Cut the butter into thin slices, then put the pieces evenly over the top. Bake for 50 minutes or until golden. Serve warm. And enjoy!
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
DIRECTIONS
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
I would love the measure all cup from Pampered Chef what a neat gadget.
peanut butter pie
INGREDIENTS (Nutrition)
* 1 (8 ounce) package cream cheese
* 1 1/2 cups confectioners’ sugar
* 1 cup peanut butter
* 1 cup milk
* 1 (16 ounce) package frozen whipped topping, thawed
* 2 (9 inch) prepared graham cracker crusts
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What to Drink?
Hot Non-Alcoholic Coffee
DIRECTIONS
1. Beat together cream cheese and confectioners’ sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
2. Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.
Easy Angel Food Cake dessert
Cut angel food cake into 1″ slices
Thin 1 can condensed milk with 1 T. lemon juice
Cover cake with canned fruit, peach slices or crushed pineapple are good choices.
Drizzle condensed milk over the top and cover with whipped cream.
Black Forest Cake
Yield: 12 servings
Ingredients
½ cup (110 g) butter, softened
1+¼ cup (275 g) sugar
2 eggs
1+¼ cup (140 g) all-purpose flour
½ cup (50 g) unsweetened cocoa powder, natural
½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
¾ cup (1.8 dl) buttermilk
Ingredients for filling
¼ cup Kirschwasser (Kirsch/cherry brandy), optional
2 cans (14 oz or 400 g) cherry pie filling or pitted cherries
3 cups (7.2 dl) heavy whipping cream, chilled
¼ cup confectioners’ sugar
Milk chocolate curls or shavings, for garnish
Maraschino cherries or sweet cherries, for garnish, optional
Method
Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
Line a 9 inch (23 cm) cake pan with greaseproof or other non-stick paper.
With an electric mixer, beat the softened butter with sugar until white and fluffy.
Add one egg at a time, mix well between each egg.
Add sifted flour, cocoa powder, baking powder, baking soda, and buttermilk, and mix until the batter is smooth.
Transfer to a cake pan and bake at 350 degrees just until set in the middle, approximately 45-60 minutes. A wooden pick inserted in center should come out with just a few moist crumbs on it. Do not over-bake!
When cake is cool, use a long serrated knife to cut the cake horizontally into 3 equal layers. It is easier to cut if kept in a refrigerator for a few hours before cutting.
Filling
Drain cherry pie filling in a colander to remove most of the thickened juices.
Beat the whipping cream with confectioners’ sugar until it thickens.
Using a vegetable peeler, shave chocolate; refrigerate until the cake is assembled.
Assembling
Sprinkle each layer of the cake with Kirschwasser.
Place one cake layer on a serving plate.
Spread about one fifth of the whipped cream on the layer, and strew half of the cherries on top of the whipped cream.
Add the second cake layer.
Spread one fifth of the whipped cream on the second layer and the remaining cherries on top.
Add the third cake layer.
Spread one fifth of the whipped cream on top and one fifth on the sides. Gently press chocolate curls on the sides and/or on top of the cake.
Variations
You may substitute the cherry pie filling with cherry jam. In that case spread first the jam on the cake layers, then whipped cream on top.
You may use three cake tins intead of one. In that case the baking time must be shortened.
If cake flour is used, the cake comes out much fluffier.
Easy Key Lime Pie
Ingredients
4 Egg yolks (beaten)
2 cans sweetened condensed milk
1 cup key lime juice
1 9 inch pre-prepared graham crust
Directions
Preheat oven to 375 F.
1. Combine Eggs, Milk and Lime Juice. Mix well. Pour into crust
2. Bake in preheated oven for 25 minutes – allow to cool – garnish as desired.
Ice cream Sandwiches
Put your favorite ice cream between 2 of your favorite cookies.
Quick Pineapple Upside Down Cake
1-15oz can of Pineapple
1-box of white cake mix
1-cup brown sugar
1/2 cup butter