Sexy Friends Cake

First about the name -- I have two recipes that are VERY similar. One is Better Than Sex Cake, the other is Friendship Cake. I made a combo of the two recipes and this is one of the names my hubby came up with and the one I decided to go with. The first recipe called for a combo of hershey's and heath candy bars, the second only heath. The first recipe called for caramel sauce, the second butterscotch caramel fudge sauce. Other than that the recipes are the same. I opted on the candy from the first and the sauce from the second! So yummy!!!

1 box chocolate cake mix + ingredients to make
1 can sweetened condensed milk
24 oz jar butterscotch caramel fudge sauce*
8 oz cool whip
1 7 oz hershey bar
1 8.4 oz pkg of heath bars

Prepare cake according to directions on pkg. When cake is done you may choose to leave it in the pan or while still warm turn cake out of pan onto a large platter or cookie sheet. I prefer the second, to me this makes the cake easier to cut and serve. However, leaving it in the original pan makes it easier to keep all the gooieness contained (more on that in a bit).

While cake is still warm poke holes throughout the cake with the handle of a wooden spoon. If, like me, you discover you no longer have one (don't know how that happened) just use what you have to make holes the approximate same size that the wooden spoon would make.

Pour sweetened condensed milk over cake and allow to soak in. Then pour on the butterscotch caramel fudge sauce allow it to soak in as well. If you opted to transfer to a cookie sheet, you may now have a puddle of gooieness surrounding your cake.

Take a spoon and continue spooning it back over the top of the cake until all (or most) has soaked into the cake. Refrigerate for four to six hours.

Break up your candy bars into tiny pieces. Remove cake from fridge. Top with the cool whip and the candy pieces.

Serve and enjoy!

*I could not find any butterscotch caramel fudge sauce at my local store so I bought an 11 oz jar of caramel sauce. I already had partial jars of butterscotch and fudge sauce.

I combined the 11 oz jar of caramel sauce with about 5 oz fudge sauce and about 8 oz butterscotch sauce. Turned out great!!

Shared with:

Easy Pineapple Upside-down Cake

My father-in-law's birthday was last month. My hubby suggested something with pineapple when I asked what kind of cake his dad would like. So I decided on pineapple-upside-down cake. I later discovered that, although my FIL does love pineapple and he loved this cake, my dear hubby had an ulterior motive for suggesting pineapple. He is trying to lose weight and doesn't like pineapple, he knew anything with pineapple would not tempt him. I had not made a pineapple upside-down cake in YEARS! One day I will have to make the recipe I used to make when my kids were little, like this one it was easy peasy! I found this recipe on the Betty Crocker website. Very easy and very yummy!

1/4 cup unsalted butter
1 cup brown sugar
1 20 oz can pineapple slices in juice
1 6 oz jar maraschino cherries, drained
1 box yellow cake mix (I used betty crocker super moist like the original recipe suggests)
canola oil and eggs - amount listed on box

Drain juice off pineapple into a measuring cup, adding enough water to make one cup. Preheat oven to 350 degrees. In 13 x 9 pan melt butter. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on the brown sugar. Place a cherry in the center of each pineapple ring and the remaining cherries around the slices; press gently into the brown sugar. Mix the cake batter according to the directions on box, substituting the reserved pineapple juice for the water. Pour the batter over the pineapples and cherries. Bake for 38 to 42 minutes or until toothpick inserted in center comes out clean. Place a heat proof serving dish upside down over the top of the pan (I actually used a cookie sheet), turn dish and pan over. Leave the pan over the cake for about five minutes so that all the yummy brown sugar can drip down onto the cake; remove pan.

Allow cake to cool for about 30 minutes. Serve and enjoy!!

Shared with:

Love Bakes Good Cakes
My Turn for Us

Yummy Cheesecake Fudge Dessert

While we were in Bastrop we passed a sign that said Turtle Cheesecake Fudge. This got me to thinking. After some thought this is what I came up with.



1 tub chocolate frosting
1 12 oz semi-sweet chocolate chips
1 cup pecans, chopped
1 24.3 oz tub Philadelphia cheesecake filling
chocolate fudge topping
butterscotch topping
chopped pecans

First the fudge:
Butter the bottom of 7x11 pan and set aside. Remove top from frosting and melt in microwave for one minute. Pour chocolate chips into bowl and heat in microwave for one minute; chips will not be melted, just softened. Pour melted frosting into bowl with the chocolate chips and stir until chips are completely melted.

Stir in pecans and pour into prepared pan. Refrigerate for one hour or until firm.

Then the Rest:
Spread cheesecake filling evenly over fudge. Top with desired amount of chopped pecans.

Drizzle with the chocolate and butterscotch toppings. Refrigerate until ready to eat.

Serve and enjoy!

Shared with:

My Turn For Us
Love Bakes Good Cakes

Molten Chocolate Cakes

This has been a favorite dessert around here for years! I don't know how it has never been posted on this blog before now! Well, I made it this year for our Valentine's dessert, yummy ending to a great meal! (I'll share the meal, or at least the main course, at a later time.) This month's Improv Challenge over at Frugal Antics of a Harried Homemaker called for Hearts and Flours -Cute! so I thought this would be the perfect dish to share. You can see the original recipe HERE, the only change I have made is to cut the recipe in half.

2 oz semi-sweet chocolate
1/4 cup butter
1/2 cup powdered sugar
1 whole egg
1 egg yolk
3 Tbsp flour
whipped topping

Preheat oven to 425 degrees. Butter two small custard cups (mine are actually one cup prep bowls that are oven safe) and place on baking sheet. Microwave chocolate and butter in large bowl for one minute on high or until butter is melted. Whisk until chocolate is completely melted. Stir in sugar.

Add egg and egg yolk, mixing well. Stir in flour. Divide evenly into prepared cups.

Bake 12 to 14 minutes, sides should be firm but center should still be soft. Let rest for one minute. Carefully run a small spatula around the edge to loosen. Even more carefully invert onto serving dish.

Top with whipped topping. Serve and enjoy!


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Hearts and Flours

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Peanut Butter Cup Mini Cheesecakes

It is time once again for The Crazy Cooking Challenge hosted by Tina at Moms Crazy Cooking. This months challenge is Cheesecake! When I found that out I knew I had to pay a visit to Jocelyn at Inside BruCrew Life. After searching through all of her AMAZING  cheesecake recipes I settled on Triple Peanut Butter Threat Cheesecakes! I cut the recipe in half and subbed liquid egg for the whole egg, other than that I followed her recipe exactly and it turned out FABULOUS!! I will definitely be making these again!

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8 oz cream cheese, softened
1/4 cup sugar
1/4 cup liquid egg or one whole egg
1 Tbsp sour cream
2 Tbsp honey
1/4 cup peanut butter
8 - 10 ea regular and min peanut butter cups
1/4 cup whipping cream
1/2 cup chocolate chips

Preheat oven to 350 degrees.

Beat cream cheese until creamy. Add sugar and beat on low until fluffy. Then add the egg, sour cream, honey and peanut butter.

Place regular sized peanut butter cup into the bottom of a cupcake liner. Top with enough batter to fill to 3/4 full.

Bake for 20-22 minutes. Cool in pan for 15 minutes. Remove from pan to wire rack to finish cooling, about an additional 15 minutes. Place in refrigerator for one hour.

In small saucepan bring whipping cream to a boil. Remove from heat and stir in chocolate chips. Continue stirring until chocolate chips are melted.

Top each cheesecake with a generous spoonful of the chocolate cream. Allow to cool completely. Top with whipped cream, chocolate chips and a mini peanut butter cup.

Serve and enjoy!

Shared with:

Ginger Lemon Carrot Muffins - Improv Challenge

This will be my first time participating in the Improv Challenge hosted by Kristen over at Frugal Antics of a Harried Homemaker. Each month two ingredients are selected, this month was carrot and ginger, and you must come up with a new to your blog recipe using both ingredients. Loads of fun and oppurtunity to create something new and delicious. I took the easy way out, using a muffin mix, after all I am on vacation. Here is what I came up with:

1 7.6 oz pkg lemon poppy seed muffin mix
2 tsp ground ginger
1/2 cup milk
1/4 cup minced or shredded carrot
1/4 cup dried cranberries
cream cheese icing, optional

Preheat oven to 425 degrees. Spray six muffin cups with nonstick cooking spray or  line with baking cups. Mix together muffin mix and ginger. Add milk, stirring until just moistened. Stir in carrots and cranberries. Divide into muffin cups.

Bake about 17 minutes or until golden brown. Cool about two minutes then remove from pan. Top with icing if desired.

 Serve and enjoy! Make sure to check out all the other awesome recipes for this month's challenge.

Chocolate Peanut Butter Cup Cake

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The Crazy Cooking Challenge is hosted by Tina over at Mom's Crazy Cooking. I almost opted out of this months challenge. Don't get me wrong, I LOVE Chocolate Cake and so does my husband. The idea of baking a regular sized cake for two people, both trying to lose weight, had me balking a little bit. Also, I don't use flour, not due to health or diet reasons just the last time I ran out I never bought anymore. That's been about a year and a half ago and we haven't missed it. Two things happened to change my mind. First I found this recipe, it uses a cake mix, so no flour involved, and who can resist chocolate and peanut butter?! Second it turns out we were going to be in Bastrop longer than expected waiting for a gate to guard. So I had a great idea: bake the cake while in Bastrop and take it over to my baby sister's house to enjoy with her family. She has five kids plus our oldest nephew lives with her and of course her hubby. So with that crew plus John and I, wiping out this cake was not a problem. 

I found this recipe for Chocolate Peanut Butter Cup Cake over at The Farm Girl. The only changes I made to her recipe were substituting liquid eggs for whole eggs and the pan size - she used two 9 inch round pans. I did not have 9 inch pans so I was originally going to use 8 inch round pans. Then I spent too much time thinking about it and went looking through my pans and decided to try something a little different - one 10x10 square pan and one 8 inch round pan.

Cake:

1 box chocolate fudge cake mix

1 small box chocolate instant pudding

1/3 cup oil

1/3 cup water

1 1/4 cups liquid eggs or 5 eggs

1 cup sour cream

1 T vanilla

1 cup peanut butter chips

Frosting:

1 cup butter, softened to room temperature

1/2 cup creamy peanut butter

4 cups powdered sugar

1/4 t salt

1 t vanilla extract

1/3 cup heavy whipping cream

1 12 oz bag Reese's Peanut Butter cups minus two peanut butter cups - couldn't resist, chopped and chilled for 1/2 hour in freezer

Preheat oven to 350°F.  Spray a 10x10 inch square pan and an 8 inch round cake pan with non-stick spray then coat with unsweetened cocoa powder.  In large bowl mix all cake ingredients, except peanut butter chips, with electric mixer for 2-3  minutes. 

Stir in peanut butter chips and pour into your prepared pans.  Bake until toothpick inserted in center comes out clean, about 40 minutes for the square pan and about 35 minutes for the round pan. Let cool in pans 10 minutes and then remove from pans and let completely cool on cooling rack.

While cake is cooling make frosting.   In medium bowl whip butter and peanut butter until smooth and fluffy, about 1-2 minutes.  Add salt, vanilla, whipping cream and 1 cup of powdered sugar.  Beat well and continue to add 1 cup of powdered sugar at a time until it reaches your desired consistency.

To make cake, place square on cake stand or plate.  Spread top with 1 cup frosting.  Add the round cake to the top.  Spread the rest of frosting on sides and top of chocolate cake.  Carefully press chopped peanut butter cups into frosting and chill for 3-4 hours, or overnight, before serving.  Enjoy!

Check out all the amazing cakes in this month's challenge below.