Tag Archives: frosting

Sour Cream Chocolate Cake

10 Jul

The little man of our house turned one last month. Most of the time, I try to pick cakes that have white frosting so that I can color it for decorating. I finally got to do a chocolate cake! I had almost as much fun eating it as I did decorating it…almost.

photo 2

 

Ingredients:

Cake:

1 pkg chocolate cake mix with pudding

1 cup sour cream

3/4 cup water

1/2 cup vegetable oil

1 tsp vanilla

3 large eggs

Grease and dust two 9″ round cake pans. *Tip* Dust with cake mix instead of flour – you don’t get stuck with the white residue on the edges of your cake. Set pans aside.

Combine cake mix, sour cream, water, oil, vanilla, and eggs in a large mixing bowl and beat until all ingredients are incorporated. Divide the cake batter evenly between the 2 prepared cake pans. Place pans in the oven, side by side, and bake at 350^F for 28-32 minutes, until they spring back when lightly pressed with a finger. Let cool for 5 minutes, then remove cakes from the pans and allow to cool completely before frosting.

Chocolate Cream Cheese Frosting

Ingredients:

8 Tbsp butter, at room temperature

4 oz cream cheese, at room temperature

1/3 cup cocoa powder

3 cups powdered sugar

2 tsp vanilla

Beat together butter and cream cheese until smooth. Add cocoa powder and powdered sugar, a bit at a time, beating until well incorporated. Add vanilla and beat until frosting is fluffy.

 

photo 1

photo 3

Advertisements

Gingerbread Bars

9 Jan

I’m totally past the acceptable limit of gingerbread, I’m sure – the holidays being over and all that jazz. But I really love the whole ‘bar’ cookie thing and I can’t pass this one by. So, close your eyes and pretend it’s Christmas all over again. 🙂

photo 2

Ingredients:

1/2 cup butter, softened

1/2 cup sugar

1/2 cup brown sugar

1 egg

3/4 tsp vanilla

1/4 cup molasses

1/2 tsp cinnamon

1/8 tsp cloves

1/8 tsp nutmeg

1/2 tsp ground ginger

1/2 tsp salt

2 cups flour

1 tsp baking soda

Frosting:

4 oz cream cheese, softened

1/4 cup butter, softened

1 cup powdered sugar

1/2 tsp vanilla

Preheat oven to 325^F. Line jelly roll pan* with foil or parchment paper and spray with non-stick cooking spray. Set aside.

In a large bow, cream butter and sugars together until light and fluffy. Stir in egg, vanilla, and molasses. Whip 1-2 minutes, or until it turns a light brown color. Stir in remaining ingredients and mix until dry ingredients are just combined. Pour into prepared pan and bake 20-22 minutes or until edges are barely starting to brown. Cool completely.

For the frosting: Whip all ingredients together until smooth. Spread overtop cooled bars and cut into squares. Serve immediately or store in air tight container.

*If you don’t have a jelly roll pan, you can use a glass 8×8 dish and add 2-3 extra minutes to baking time.

photo 1