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
Brownie Banana Split Pizza
Ingredients:
1 box prepared brownie mix
TOPPING:
2 packages (8 ounces each) cream cheese, softened
2/3 cup sugar
3/4 cup pineapple tidbits with juice
1 medium ripe banana, sliced
1 to 2 cups fresh strawberries, halved
1/4 cup chopped pecans, toasted
1 ounce semisweet chocolate
1 tablespoon butter
Directions:
Prepare the brownie mix as directed and spread evenly over a well-greased 12-in. to 14-in. pizza pan or stone. Bake at 350° for 20-25 minutes. Cool.
In a bowl, beat cream cheese and sugar until smooth; spread over brownie crust. Drain the pineapple, reserving juice; dip banana slices in juice (then discard the juice).
Arrange bananas, pineapple and strawberries over cream cheese layer; sprinkle with pecans. In a small saucepan over low heat, melt chocolate and butter; drizzle over top of pizza. Chill for 1 hour. Refrigerate any leftovers. Yield: 12 servings.
I would love to try some of the new baking sheets from Pampered Chef.
STONE pizza and breads
I would love that stoneware fluted pan
omg, that looks so yummy!! I have to get one of those fluted stone pans!
heres a good one i have tried…
Banana Chocolate Cake Recipe
Ingredients
225g self-raising flour
3 tablespoons cocoa powder
115g brown sugar
4 tablespoons golden syrup/maple syrup
2 eggs
4 tablespoons low-fat milk
4 tablespoons corn or sunflower oil
2 large or 3 medium bananas, mashed thoroughly in a small bowl.
Banana Chocolate CakePreparation
1. Preheat oven to 150 degree Celsius. Line a deep round cake tin.
2. Sift the flour and cocoa powder into a bowl. Add and stir in the sugar.
3. Make a hole in the middle of the dry ingredients and pour in the golden syrup, eggs, milk and oil.
4. Add the mashed bananas and stir until well combined.
5. Pour the cake mix into the prepared cake tin and bake for 1 hour 15 minutes or until the center is cooked. To test, poke a toothpick into the cake and if it comes out clean, the cake is ready.
6. Let the cake cool slightly before turning onto a wire rack.
I hope I win September 25th is my birthday too! I am MUCH older than your little guy.
I am not much for desserts, I prefer having an apple and cheese or fruit salad rather than something so sweet.
I do like coring an apple and stuffing it with raisins, butter and brown sugar. I usually bake the apples while my roast chicken or pot roast is cooking too.
My kids love this:
Graham Cracker Banana Pudding Pie
1 Box Graham Crackers
2 Boxes Chocolate Pudding
Bunch of Bananas
Cake pan
Layer Crackers, pudding and then bananas twice. Refrigerate until set.
LOVE IT!
I found this recipe and it sounded so cool and I had to make it. The cake turned out really moist and had a great texture… however it just tasted like lemon cake to me. I think this would be WAY more fun with some kind of crazy drink concentrate like fruit punch, blue raspberry, or even margarita or daquiri mix. I will definitely make this again, except only use the concept of the recipe and change it to a different flavor.
Pink Lemonade Cupcakes
Yield: 20 cupcakes
2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
Pinch salt
1 c. granulated sugar
1/2 c. vegetable oil
4 egg whites
2/3 c. thawed frozen Pink Lemonade Concentrate
1/2 c. buttermilk
Pink food coloring
Preheat oven to 350F. Line muffin pan with liners. In a small bowl, combine flour, baking powder, baking soda and salt. Set aside.In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate. Alternately whisk in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating until just smooth.Add just enough food coloring to turn the batter a light shade of pink.Scoop batter into liners (fill about three-fourths full). Bake in preheated oven for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Top cooled cupcakes with frosting (see below).
Lemonade Buttercream
3 c. + 3 Tbsp. confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp. salt
2 Tbsp. pink lemonade concentrate
Milk to reach desired consistency
Pink food coloring
Add the butter, confectioner’s sugar, salt, lemonade concentrate, and a few drops of food coloring to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the buttercream is fluffy and uniformly pink. Pipe or spread onto cooled cupcakes.
I would love to have the Adjustable Measuring Spoons.
One of my favorite quick & easy recipes- I think I got it at a Pampered Chef party too!
Quick & Easy Cheesecake
2 pkg. Crescent rolls (grands work good)
2 8oz. pkg. cream cheese, softened
2 egg yolks
2 tsp. vanilla extract
2 tsp. lemon juice
1 1/2 cups sugar
Unroll 1 crescent roll tube and place in bottom of 9×13 pan, pinching perforations together. Bake at 350 for about 5 minutes. Cool slightly. Cream together rest of ingredients, reserving egg whites. Spread onto crescent roll. Unroll remaining crescent roll and place on top of filling. Whip egg white with fork and spread a little on top of crescent roll. Sprinkle with a tablespoon of sugar. Bake 25-30 minutes at 350.
Chocolate Peanut Butter cake
Purchase a bag of the Betty Crocker peanut butter cookie mix and mix according to the bag directions and line the cookie mix in a bundt cake pan. Also purchase a box mix of Devil’s food cake and mix according to the box directions. Then pour the mix into the bundt pan. Bake @ 350 for 30 minutes. The cake will have a peanut butter crust and moist chocolate center. It is fabulous!
Thanks for the great recipe above!
Nikkigminder(at)gmail(dot)com
I would love to have the small spatula and olive oil spritzer.
Coconut Bundt Cake
Ingredients
Nonstick baking spray, for pan
2 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon salt
2 teaspoons baking powder
2 sticks unsalted butter, room temperature
2 1/2 cups sugar
6 large eggs
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned unsweetened coconut milk
Pineapple Glaze, recipe follows
1/2 cup flaked coconut
Directions
Preheat oven to 350 degrees F.
Spray a Bundt pan with nonstick baking spray and dust with flour.
In a small bowl, whisk together the flour, salt, and baking powder.
In a large bowl, using a hand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Once incorporated, add the extracts. Stir in the coconut milk and beat until combined. Slowly beat in the dry ingredients until the mixture is smooth.
Pour the batter into the prepared pan and bake until a cake tester comes out clean, about 1 hour 10 minutes. Cool cake 5 minutes before turning it out onto a rack. Let cool completely on the rack.
Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving. Transfer the cake to a platter or serving dish and slice.
Pineapple Glaze:
2 cups powdered sugar
4 tablespoons pineapple juice
In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.
I like making strawberry shortcake-cheating using a box of yellow cake mix, fresh strawberries sliced and stirred in sugar, and whipped cream. Yummy!
A dessert recipe that I do whenever I need a chocolate fix is one I came up with myself when I was in middle school. I melt 1/2 cup chocolate chips and 1/3 cup peanut butter in a small saucepan. When that is melted together, I add 1/4 cup corn syrup, then quickly add about 1 cup of rice krispies. It’s super easy, and super yummy!
I shared this on facebook.
I’d love to have the TPC Stainless Cookware 7 piece set!
My best dessert recipe is good ole strawberries and some homemade whipped cream!
Here is a favorite of my families:
Chocolate Chip Bars
2 3/4 cup flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup shortening
1 1-pound package brown sugar
3 eggs
1 12-ounce package chocolate chips
1 cup chopped nuts (optional)
Sift together flour, baking powder, and salt. Set aside. Cream the shortening and brown sugar, and add the slightly beaten eggs until well blended. Add the flour mixture, and stir until moistened. Stir in chocolate chips and nuts. Spread batter in a greased 9 by 13 pan. Bake at 350 degrees F for 25 minutes. Cool and cut into squares.