A Few Fries Short

Posts Tagged ‘cake’

Spencer was turning 4 this year and I wanted to do something special for him. He really loves dinosaurs so I knew making that part of the cake was important. I looked at several dinosaur cakes and they were all either “dragon looking” or way to advanced for me. His cake had to be cool  because he loved the Bunny Cake so much. I had to make 2 of these cakes so I used a full sheet pan. Since most people won’t be making this size, I am including the directions for a 10×8 pan. If you need to make a full sheet cake, double the recipe. If you wish to use a boxed cake, you will need 2 boxes for the 10×8 and 3 boxes for the 11×14.

Click here to see the recipe!! »

I will post more this week on Spencer’s Cake! Happy Birthday to my “baby”!

A few days ago I told you about participating in a 3T Throwdown. Head over to Food (Just Sayin’) and Shin Dig It to see how Toni and Tonya did! Mine didn’t come out like it was supposed to. My “lava” was “lava rock”. It wasn’t hard just solid. My recipe called for custard cups instead of ramekins. Mine were Pyrex and most ramekins are ceramic. I believe this was where the cooking time differed. I baked it the least amount of time. Here is the recipe and my results for the contest. If you try it please let me know how yours turns out!

Are you a Brand or representing PR Agency? Want to challenge me with your products? Shoot me an email with “Food Challenge!” in the subject line!

Ingredients:

• 2/3 cup Dark Chocolate Chips
• 1/4 cup Land O’ Lakes Butter with Olive Oil
• 3 ounces of Cream Cheese, softened
• 1 tsp Vanilla
• 1/3 cup Dark Brown Sugar, firmly packed
• 3 eggs
• 1/4 cup Flour

Directions:

• Butter (4) six ounce Ramekins
• In a microwave safe bowl, stir together Chocolate Chips and Butter. Microwave on high for 30 seconds and stir, then heat again for 10 seconds. Stir until all the Chocolate is melted.
• Stir in softened Cream Cheese and Vanilla.
• Beat on medium speed for 1 minute.
• Switch to Low Speed and gradually mix in Flour, only until combined
• In a large bowl, combine Dark Brown Sugar and eggs and beat for 2 minutes
• Using a rubber spatula, stir in chocolate mixture until no streaks remain
• Pour batter evenly into the baking cups.
• Bake for 13-15 minutes in preheated oven until tops are bubbly and puffed
• (I baked mine in the Pyrex Custard Cups for 13 minutes and they over cooked)
• The center will still be soft. Take out of oven and allow to cool for 5 minutes.
• Run a butter knife around the outer edges to free the cakes from the baking cups.
• Turn each cake upside down onto a dish
• Top with your favorite topping and eat!

(CLICK ANY IMAGE TO ENLARGE)

Disclosure: This is NOT a sponsored post. I did not receive any cash, product or sponsorship of any kind. All products used in this post were purchased by me. Any brands named were in no way involved in the writing of this post. I wrote this post because I love to cook and bake and want to share it with my readers!

My awesomely named friend Toni, from Food (Just Sayin’), has initiated a “Throwdown”! We will be making a Molted Lava Cake. I have never made anything like this before so it should prove to be interesting. You can follow out smack talk on Twitter using the hashtag #BakersSmack

Also joining in on the fun is Tanya from Shin-Dig-It. You are probably wondering how do you have a Throwdown when you can’t taste anything right? Since this is all for fun, it is an honestly policy. Obviously if you kill your recipe then you will wave the white flag. You can also have people try it in your home and give honest opinions. My sons would have no trouble telling me if something tasted like crap! lol

Look for our posts this Tuesday to see how everyone did!

Are you a Brand or representing PR Agency? Want to challenge me with your products? Shoot me an email with “Food Challenge!” in the subject line!