cake Posts

Rainbow Cake

Rainbow Cake

This cake is so pretty, and so so tasty!

You need~
1 box white cake mix
12 oz clear soda, I used Sprite
1 small box of Jello pudding
Food Coloring

Mix the cake mix according to package directions. Add soda and pudding mix and continue to mix. It will be a bit lumpy. Divide the mix equally into separate bowls and add different colors of food coloring to each bowl of batter. (somehow during this process I mis-counted and ended up with only 5 bowls of batter, and didn’t have enough for purple! In my defense, it was late!)
Pour colored batters into prepared pans randomly, or in a pattern if you like.

Bake according to box directions until tooth pick inserted into center of pans comes out clean. It may take longer because this is a dense cake.
I used 2 9inch pans and it took about 33 minutes.

I think that next time I’d double the recipe to make a higher/thicker cake.

For the frosting, I just made a whipped cream. I had some cream in the fridge and it complemented the density of the cake really well.

This was so good, the kids made sure that there was none left over for a late night snack!

Tasty Cocolate Oatmeal Cake

This is a great snacking cake. You don’t even have to frost it! The hubbster loved grabbing pieces to throw into his lunch as it’s easy to eat on the road. Since it has oatmeal in it I briefly debated letting the kids have some for breakfast… briefly! Don’t worry, I didn’t!

1 3/4 Cups boiling water
1 cup uncooked oatmeal
1 cup packed brown sugar
1/2 cup softened butter
3 eggs
1 3/4 cups all purpose flour
1 tbsp baking cocoa
1 tsp baking soda
1/4 teaspoon salt
2 cups chocolate chips

In a mixing bowl, pour water over oatmeal. Let stand for 10 minutes. Add sugars and butter, stir until butter is melted. Add eggs. Beat it well. Sift flour, cocoa, baking soda and salt together. Add to batter and mix well. Stir in half of the chocolate chips. Pour into a greased 13×9 pan. Sprinkle remaining choco chips on top. (next time I might try dusting them in cocoa and flour to see if they’d hold up in the batter higher… they pretty much sunk to the bottom of the cake) Bake at 350 degrees for 40 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on wire rack.

I was having the in laws over for dinner and wanted to wow them with dessert… this recipe sure did it! It’s delicious, and filling. Everyone loved it, but I have a tendency to cut thick when it comes to cake. Though everyone complained about the size, they cleaned their plates!
Because it took longer than I anticipated to prep, bake and cool… I just made whipped cream to frost it. The light airy topping complemented the density of the chocolate cake perfectly!

I do apologize for the picture… I didn’t remember to take it until after everyone had started chowing down. And frankly, I didn’t trust myself to remember the next time I snuck a piece!

You’ll need~
2 cups of all purpose flour
1 tsp baking soda
1 cup of butter
1 cup of sugar
1 cup of firmly packed brown sugar
4 large eggs, at room temperature
18 tbsp of Cocoa Powder (I know it’s a LOT!) mixed with 6 tbsp melted butter
1 cup of buttermilk
1 tsp vanilla extract

Preheat over to 350 degrees.
Butter and flour 2 9 inch round cake pans.
In a small bowl, sift together the flour and baking soda. Set this aside.
In a large bowl, cream the butter (on medium speed) until it’s smooth… like buttah. (sorry, I couldn’t resist… I blame the allergy meds!) Add the sugars and beat until fluffy. With recipes like this I am so glad that I have my Kitchen Aid Stand Mixer! ♥ Add the eggs, one at a time, beating well. Add the cocoa mixture. Keep mixing it well. Add the flour mixture… alternating with the buttermilk combined with vanilla. Beat well after each addition. Use a rubber spatula to scrape the sides to assure that everything is combining well.
Divide the batter between the prepped pans.
Bake for 30-40 minutes!

Chocolate Oatmeal Cake

This is a great snacking cake. You don’t even have to frost it! The hubbster loved grabbing pieces to throw into his lunch as it’s easy to eat on the road. Since it has oatmeal in it I briefly debated letting the kids have some for breakfast… briefly! Don’t worry, I didn’t!

1 3/4 Cups boiling water
1 cup uncooked oatmeal
1 cup packed brown sugar
1/2 cup softened butter
3 eggs
1 3/4 cups all purpose flour
1 tbsp baking cocoa
1 tsp baking soda
1/4 teaspoon salt
2 cups chocolate chips

In a mixing bowl, pour water over oatmeal. Let stand for 10 minutes. Add sugars and butter, stir until butter is melted. Add eggs. Beat it well. Sift flour, cocoa, baking soda and salt together. Add to batter and mix well. Stir in half of the chocolate chips. Pour into a greased 13×9 pan. Sprinkle remaining choco chips on top. (next time I might try dusting them in cocoa and flour to see if they’d hold up in the batter higher… they pretty much sunk to the bottom of the cake) Bake at 350 degrees for 40 minutes or until a toothpick inserted into the center comes out clean. Cool in pan on wire rack.

Tasty Cocolate Oatmeal Cake