Heavenly Angel Food Cake

 This is Amazing!!! My whole family loved it, and it was pretty easy to make! See the Original Recipe HERE

Heavenly Angel Food Cake:
1 pkg (16 ounces) angel food cake mix
24 large marshmallows
6 milk chocolate candy bars with almonds, chopped (I used without almonds)
2/3 cup milk
1 carton (12 ounces) frozen whipped topping, thawed, divided

1. Prepare and bake cake according to package directions, using an ungreased 10-in. tube pan. Cool.
2. For filling, in a small saucepan, combine the marshmallows, candy bars and milk. Cook and stir over low heat until marshmallows are melted. Transfer to a small bowl; cool to room temperature. Fold in 3/4 cup whipped topping.
3. Cut cake horizontally into three layers. Place bottom layer on a serving plate; spread with a third of the filling. Repeat layers twice. Refrigerate for at least 1 hour.
4. Frost top and sides of cake with remaining whipped topping.Yield: 12 servings.

Red Velvet Cupcakes

Red Velvet Cupcakes

2 1/2 cups all purpose flour
1 1/2 cups white sugar
2 tbs unsweetened cocoa powder (not Dutch process)
1 1/2 tsp baking soda
1 tsp salt
2 large eggs, at room temperature
1 1/2 cups vegetable oil
1 cup buttermilk
2 1-oz bottles red rood coloring
2 tsp vanilla
2 tsp white vinegar

preheat oven to 350. (This makes 2 9-inch round cakes) In large bow, whisk together dry ingredients. Add oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium=low speed, beat for 1 minute until well blended. Scrape sides and bottom of bowl with rubber spatula. Beat on high speed for 2 minutes. Spread batter evenly into prepared pans, dividing equally. Bake until toothpick inserted into center comes out with a few moist crumbs. Let cook in pans on wire rack for 10 minutes. Let cool completely before frosting.

McCormick Vanilla Cream Cheese frosting
1 pkg (8 oz) cream cheese, softened
4 tbs butter, softened
2 tbs sour cream
2 tsp Vanilla extract
2 cups powdered sugar

Mix first 4 ingredients and beat until light and fluffy. Gradually beat in powdered sugar until smooth.

Red Velvet Cake Pops

I made you all a treat: Red Velvet Cheesecake Pops...they're even Heart shaped!! :) 

Red Velvet Cheesecake Pops:

1 Red Velvet Cake Mix, cooked according to box directions 

1 recipe (or can) of your favorite Cream Cheese Frosting

Once cake is cooked and cooled, dump entire cake into a large bowl. Stir in your cream cheese frosting to make a "paste"-type substance. I put the mixture into some heart-shaped ice cube molds I got in the dollar-bin at target. You can also use a cookie scoop to make small balls, and just put them on a cookie sheet or onto wax paper. Put in freezer for at least 2 hours (you can leave them in there for several days even, if you need to!). 

Once they're frozen, you can melt some white chocolate (baking squares, chocolate chips...whatever floats your boat). If it's too thick to dip, you can add a small amount of shortening. DO NOT add water!

I put the melted chocolate into a cup, to make it easy to dip. I buy the sucker sticks (they come in packages) at Walmart...usually they are near the wedding stuff. Put your sticks into your frozen cake pops, then dip in white chocolate. Place on cookie sheet or wax paper and allow chocolate to harden. Put back into the fridge or freezer, and enjoy as you desire! YUM!!!!! Hope you enjoy them! ;) 

Extreme Chocolate Cake

I made this chocolate cake and it was delicious. It was so moist and the frosting tastes like fudge. So good. http://allrecipes.com/recipe/extreme-chocolate-cake/detail.aspx
The batter WILL be soupy, don't worry about it :) Enjoy

Pumpkin Trifle

I got this off of Studio 5. Made it for Thanksgiving. PERFECT! I'd half the recipe next time because it makes way more than needed! I also used mini loaf pans and had 2 loaves leftover. Also I threw away half the whipping cream. So yeah, half the recipe. Enjoy!
Ingredients:
•1 loaf Pumpkin bread, cubed (recipe below)
•Caramel ice cream topping
•Toffee bits
•1 qt. heavy whipping cream beaten with 1 ½ c. brown sugar and 1 tsp. vanilla
Method:


Create trifle by layering above ingredients. Start by placing half of the pumpkin bread cubes in the bottom of the trifle dish. Drizzle caramel sauce over the pumpkin bread. Next, sprinkle toffee bits over the bread and caramel. Spread a generous layer of the whipped topping over the pumpkin bread. Repeat all of the above for the second layer. Garnish as desired.




Pumpkin Bread Recipe
Ingredients:
•3 1/3 cups sifted flour
•4 tsp. Pumpkin pie spice
•2 tsp. Baking soda
•1 tsp. Baking powder
•1 ½ tsp. Salt
•2/3 c. cooking oil
•2 2/3 c. sugar
•4 eggs
•1 (1 lb.) can mashed pumpkin (about 2 cups)
•2/3 c. water
Method:


Sift together flour, pumpkin pie spice, baking soda, baking powder and salt; set aside. Using an electric mixer, beat together sugar and oil in a bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Add dry ingredients and water alternately to your sugar mixture, beating well after each addition. Pour batter into 2 greased 9x5x3-inch loaf pans. Bake at 325 degrees for 55 minutes or until cake tester comes out clean. Cool in pans on racks for 10 minutes. Remove from pans; cool on racks. Makes 2 loaves