Posts Tagged ‘cake’

Chocolate Quint Cake


Last night I made a birthday cake for a friend from work.  I didn’t want to go to the grocery store for only one or two items, so I searched Google for a recipe using the ingredients I had on hand- namely a Betty Crocker dark chocolate cake mix and Jello chocolate instant pudding.  I settled for a recipe that looked good but I lacked several of the ingredients that the recipe required and otherwise wanted to make it a bit less calorie-heavy; what I came up with turned out *really* well.  It has chocolate x 5, if you include the 3 kinds of chips, the cake mix, and the pudding, hence the name.  Since I got some requests for the recipe I used that doesn’t really exist, here’s what I did:

  • 1 box cake mix
  • 1 box instant pudding
  • 1/2 c applesauce
  • 1/2 c vegetable oil
  • 1 c low fat vanilla yogurt
  • 2 eggs
  • 2 egg whites
  • 1/2 c warm water
  • 1-2 c chocolate chips (I used milk, dark, and semisweet)


  • caramel ice cream topping
  • powdered sugar
  • sea salt
Preheat oven to 350° F.  Generously spray a bundt pan with nonstick cooking spray.  Mix all ingredients (except chocolate chips) until smooth.  Add chips, stir until evenly distributed.  Pour batter into prepared pan, bake for 50-55 minutes or until the cake tests done with a toothpick.  Allow to cool at least 1 hour in the pan.  Turn out onto cake plate, dust with powdered sugar, drizzle with caramel, and sprinkle a little sea salt on top.

Boozy Mud Cake- Secret Recipe Revealed!

Tonight I decided to make my famous (ha) Boozy Mud Cake recipe as a thank-you for a friend.  Mostly so that I have a digital record of the recipe (instead of just the ingredient-stained paper I scribbled the recipes onto) and since almost no one reads this blog, I am posting my secret recipe below.

Boozy Mud Cake with Boozy Mud Glaze


2 T instant coffee or espresso powder, dissolved in 1 1/2 c boiling water

6 oz chocolate chips

2 sticks butter, melted

2 c sugar, divided

2 eggs

6 T bourbon

2 c flour

1/2 t baking soda

1/8 t salt

Grease 9″ x 13″ x 2″ pan.  Preheat oven to 375° F.  Bring coffee to a boil in a medium saucepan, stirring occasionally.  Remove from heat; add butter and stir with whisk until melted.  Add 1 c sugar and bourbon, and whisk till combined.

Beat eggs and remaining sugar in medium bowl for 1 minute till light ivory in hue.  Add chocolate mixture.  Add flour, baking soda, and salt and mix till smooth.  Bake exactly 30 minutes.

While cake is baking, prepare glaze.


3 T butter

3 T brown sugar

1 t instant coffee or espresso powder

3 T heavy cream

3/4 powdered sugar

1/4 c bourbon

Melt first 3 ingredients in pan on low heat.  Add cream; simmer 1 minute.  Remove from heat, slowly whisk in powdered sugar.  Whisk in bourbon.  Allow cake to cool slightly, then pour glaze over surface.

Green tomatoes!

I finally went out and picked all the green tomatoes off the remaining vines in the garden, and ended up with quite a few!  Last weekend I started researching what recipes had been created for the use of these never-to-ripen veggies, and found quite the array!  I have not yet decided which I will try, but I’ve linked my favorite ones here.

...with a couple reddish ones added for contrast.

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