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 would love to have the pie pan and also the large bar pan!
9/25 entry
Alabama Pie
1 Cup sugar
1 stick soft butter
2 eggs (beaten)
1 tsp vinegar
1/2 cup pecans
1/2/ cup chocolate chips
1/2 cup raisins
1/2 cup coconut
1 tbl dark rum
unbaked frozen pie crust
Beat sugar, butter and eggs until smooth. Blend in vinegar and rum. Stir in nuts, chocolate chips, coconut and raisins. Place in frozen pie crust and bake 50 minutes at 325 degrees.
My friend sent me this dessert and its REALLY quite good and dangerously quick/easy!
The most dangerous cake recipe
5 MINUTE CHOCOLATE MUG CAKE
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla extract
1 large coffee mug
Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts (high).
The cake will rise over the top of the mug, but don’t be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).
This was my grandmother’s recipe and my mom uses it and I use it and the whole family loves it…GREAT way to get rid of a bumper crop of zucchini!
Double Chocolate Zucchini Cake
3 c shredded zucchini
3 c flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 1/4 tsp salt
1 tsp baking soda
1/8 tsp clove
1 1/2 c vegetable oil
2 1/3 c packed brown sugar
4 eggs
2 squares unsweetened melted chocolate
1 c semi-sweet chocolate chips
1 c chopped pecans
GLAZE
1 c confectioners sugar
1 tbsp butter
dash of salt
2 tbsp corn syrup
2 tbsp water
1/2 tsp vanilla
————————————————————————————————————-
Preheat oven to 350 degrees.
Grease pan.
Combine flour, baking powder, baking soda, cinnamon, salt, clove and set aside.
Beat sugar and oil on medium and add one egg at a time–beating well each time.
Beat in chocolate gradually.
Add dry ingredients.
Beat until smooth.
Fold in zucchini and chocolate chips and pecans.
Pour into greased pan and bake approximately 1 hour 20 minutes.
Cool 20 minutes and remove from pan.
Spread with glaze when cooled completely.
GLAZE
Beat sugar, butter, and salt.
Add corn syrup, water, and vanilla.
Stir until smooth.
I would love to have the #2894
8-qt. Covered Stockpot
#2819 Snowmen Appetizer Plates are adorable…would love to have those.
Fabulous fig crown cake
* 1 cup dates, pitted and chopped
* 1 teaspoon baking soda
* 1 cup boiling water
* 1 cup white packaged sugar
* 2 1/2 cups all-purpose flour
* 1 cup finely chopped walnuts
* 1 egg
* 1 teaspoon vanilla extract
* 1 pinch salt
* 1 tablespoon butter
* 1 cup buttermilk
* 1 cup white sugar
* 1 pinch of salt
* 4 tablespoons all-purpose flour
* 1 cup chopped walnuts
* 1 teaspoon vanilla extract
DIRECTIONS
1. Preheat your oven to 350 degrees F (175 C). Grease and then flour two 8 inch round cake pans. Set that aside. Put dates in a bowl with soda and pour boiling water on top. Set a side.
2. In a large mixing bowl .. mix together 1 cup sugar, 2 1/2 cups flour and 1 cup chopped walnuts. Add egg, 1 teaspoon vanilla, pinch of salt and tablespoon butter. Mix to combine. Finally, stir in chopped dates with liquid. Mix well. Pour batter into prepared pans.
3. Bake for 25 to 30 minutes. The Cake will pull away from sides of pans and be golden brown.
4. In a medium size saucepan, combine buttermilk, 1 cup sugar, pinch of salt and 4 tablespoons flour. Cook on medium heat until thickened. Stir in 1 teaspoon vanilla and remaining cup of walnuts.
5. Spread mixture between the layers and on top of cake. Let filling run down the sides of cake.
Quick Pineapple Upside Down Cake
1-15oz can of Pineapple
1-box of white cake mix
1-cup brown sugar
1/2 cup butter
Pre-heat oven to 350 degree. Mix brown sugar and butter together, let melt in 9X13 cake pan. Set aside. Mix cake according to box directions. Sprinkle pineapples in brown sugar mix then pour cake over top. Bake for 25-35minutes, until knife come out clean. Let cool 15-20minutes and turn cake pan upside down and let cake rest on sheet pan. Yummy and enjoy!!
I would love to have large bar pan!! Thanks for the chance!!
Raspberry Squares
Ingredients
* 1 cup butter, softened
* 1 cup sugar
* 1 egg yolk
* 3 cups all-purpose flour
* 1 cup almonds, chopped
* 1 1/4 cups good-quality raspberry jam
Directions
Preheat the oven to 350 degrees F.
In a large bowl, mix the butter and sugar, then add the egg yolk and mix well. Add the flour and almonds and blend well, but keep the mixture a bit crumbly.
Put half the mixture into a greased 13 by 9-inch baking pan. Bake for 20 minutes, and then remove the pan from the oven. Spread the jam evenly over the top, leaving about 1/4-inch from the sides. Crumble the remaining dough evenly over the jam and pat lightly. Bake for another 40 minutes. Serve after cooling.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
http://twitter.com/klp1965/status/4374168131
My favorite recipe is Oreo cookie truffles! You take a package of Oreos and you crush them in the blender. Then you add in 1 package of cream cheese. Melt milk chocolate with a little bit of paraffin wax. Then take the Oreo mix and roll them into small balls, then dip them in the chocolate. Put them on a wax paper sheet and stick them in the freezer overnight. They are the most decadent and yummy dessert option ever!
From pampered chef I would love to get the 7″ strainer. I could really use that in my kitchen.
Tweet http://twitter.com/Lstixrud/status/4374871741
Easy Chocolate Pie
(seemed to be a big hit with my boys)
Melt Hershey’s chocolate bars in the microwave or a double/boiler. Mix into a large container of Cool-Whip. Mix quicklly. the Chocolate will quickly cool into the cool whip. Spoon into an Oreo cookie crust. Freeze for an hour.
Top with chocolate sauce, chips, shavings, or fresh strawberries/raspberries.
Applesauce Cheesecake
1 graham cracker pie crust
2 8 oz. bars cream cheese
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1 can applesauce
With electric mixer, mix cream cheese, eggs, sugar, vanilla, and applesauce together in a bowl.
Pour into pir crust.
Bake at 400 degrees for 40 minutes or until lightly browned an d slightly cracked on top.
Cool and refrigerate or serve.
In honor of Oktoberfest, here is an awesome Rivel Kuchen (german coffee cake) recipe!
http://allrecipes.com/Recipe/Rivel-Kuchen/Detail.aspx
http://twitter.com/soluckyducky/status/4376633648
“Peanut Butter On A Spoon”
Ingredients:
1 Tablespoon of peanut butter
Directions:
Use spoon to get one tablespoon of peanut butter out of jar.
Enjoy!
Serves 1
Pina Colada Frosties:
12 oz Cool Whip
16 oz. coconut mik
1 small crushed pineapple(drained)
12 oz marachino cherries(diced)
1/2c shredded coconut
fold the cool whip & coconut milk. Add all other ingredients until well mixed. Spoon into cupcake paper cups and freeze for 3 hours.