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

oh.my.gosh.  I almost don’t have words to describe this cake. Actually, I don’t have words to describe it. It’s that good. I will tell you, that after we all had a piece, I went to do one load of laundry and within 10 minutes, 2 more pieces were gone. I’m not 100% of who the culprits are but I have a sneaky suspicion that it was the doing of two teens.

You can use any chocolate cake mix you want.  I chose to try Naturally Nora’s Chocolate Cake Mix for this recipe.  One of the first things I noticed when mixing the batter, is how few lumps there were.  I was even mixing by hand and quite surprised at how smooth it got.  These cake mixes use all natural ingredients with NO trans fats or hydrogenated oils.  They are Kosher as well and contain NO dairy or soy.  That’s not a big concern for me to be honest but I know that many of you guys will appreciate that.

INGREDIENTS

• 1 chocolate cake mix
• 1 can sweet condensed milk
• 1 small jar caramel ice cream topping
• 1 tub Cool Whip
• 1 Butterfinger candy bar

DIRECTIONS

Preheat oven to 350′.  Bake cake as directed on box.  When cake is done, poke holes in cake. (wooden spoon handle works well).  Pour condensed milk over the top of hot cake.  Pour the jar of caramel ice cream topping over the condensed milk.  When cake is completely cooled, top with Cool Whip and sprinkle Butterfinger over Cool Whip.

And makes your eyes roll back into your head. Yep, this hot fudge cake is that good. Add some Vanilla Bean Ice cream and you’re in heaven!  My girl Tara shared this recipe and now I’m passing it on to you.  If you don’t know Deal Seeking Mom, you need to.  She’s beautiful, smart, and is always smiling & giving off such positive energy.

INGREDIENTS

• 1 c. all-purpose flour
• 2/3 c. granulated sugar
• 2 t. baking powder
• 1 t. ground cinnamon
• 1/2 t. salt
• 1/2 c. unsweetened cocoa
• 1/2 c. whole milk
• 2 T. melted butter
• 1 t. vanilla extract
• 1 c. packed brown sugar
• 1 1/2 c. boiling water
• vanilla bean ice cream

DIRECTIONS IN 4 EASY STEPS

1. Preheat oven to 350 degrees. Grease an 8″x8″ glass baking dish or shallow 2-qt. casserole.

2. In a medium bowl combine flour, granulated sugar, baking powder, salt, cinnamon, and 1/4 c. cocoa. Whisk in milk, melted butter, and vanilla just until smooth. Spread batter into baking dish.

3. In a small bowl mix brown sugar and 1/4 c. cocoa. Sprinkle evenly over batter. Carefully pour 1 1/2 c. boiling water over mixture. DO NOT STIR.

4. Bake for 30 minutes. Batter will separate into cake and hot fudge layers. Cool in pan on a wire rack for 10 minutes. Serve warm with ice cream. It tastes just as good reheated, but you will have less fudge because the cake will absorb it.

If you’re lazy or just don’t have time, Betty Crocker’s Warm Delights are delish! Free sample to try too just in case you’re not sure about them.

This is my grandmother’s recipe and I am proud to share it with you.  I make this all the time and you can actually do variations of this with pineapple, strawberry, etc.  It’s super good and is a cross between a cake and brownie.  Enjoy!

INGREDIENTS:

Cake Ingredients

• 1 stick butter
• 1/2 c. shortening
• 1 c. water
• 4 TBLS cocoa
• 2 c. sugar
• 2 c. flour
• 1/2 c. buttermilk
• 2 eggs
• 1 tsp. soda
• 1/2 tsp. cinnamon
• 1 tsp. vanilla

Icing Ingredients

• 1 stick butter
• 4 TBLS cocoa
• 6 TBLS milk
• 1 box confectioners sugar

DIRECTIONS:

Melt butter, shortening, water, and cocoa. Bring to a boil. Mix sugar & flour in bowl. Add the first mixture you boiled to dry ingredients. Then add buttermilk, eggs, soda, cinnamon, vanilla. Mix well and pour into a greased & floured 17×11 sheet pan. Bake for 22-25 minutes in a 350′ oven.

Icing–During the last 5 minutes of baking, melt butter, cocoa, and milk. Bring to a boil. Add confectioners sugar making sure to get rid of all the lumps. Pour over hot cake……hmmmmmm, good! You can founder on this stuff!  Top with whip cream or not…either way, it’s delicious.

HINT: If you don’t have buttermilk, you can add vinegar to your milk and let sit for a little bit to sour it.