The post Easy Gingerbread Poke Cake appeared first on HOLLY'S CHEAT DAY.
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I like to think of myself as more of Christmas ass donkey, clumping along forgetting things I have written clearly on my to-buy list, and losing all track of time and getting further and further behind until I feel like a crazy person. Soooo, with that said, guess what? I have a totally easy and delicious recipe to share with y’all today.
This cake is sooo moist and flavorful you guys, and it’s a wonderfully doctored cake mix, so it’s ready in a snap. Is this the most beautiful dessert you’ll ever make? Heck no, but it’s an A+ on the Holly’s Easy/Delicious scale…that I just made up.
This was a huge hit when I made this for my family a few weeks ago, so much so, I’ll be making one tomorrow and I’m totally not stressing because it’s so easy. Anyways, this donkey needs to get a move on and try to finish up all things on my seemingly never ending to-do list. Y’all have a wonderful day and thanks so much for stopping by!!!
All of your ingredients into your (one) bowl…
mix it all up and pour into your pan…
this part looks gross, but poke holes in your cooled cake and pour sweetened condensed milk all over…
then cover the whole top of the cake with Cool Whip & gingersnap cookie crumbles…
Let it chill in the fridge for a while, then enjoy!!!
RECIPE:
INGREDIENTS:
1-15.25 Ounce Box Spice Cake Mix.
1 Teaspoon Ground Ginger.
1 Tablespoon Ground Cinnamon.
1/2 Cup Buttermilk.
1/2 Cup Molasses.
1/3 Cup Vegetable or Canola Oil.
4 Large Eggs.
14 Ounce Can Sweetened Condensed Milk.
1-8 Ounce Tub Cool Whip – Thawed.
12-15 Gingersnap Cookies – Crushed
HOW TO:
Preheat your oven to 350 degrees F.
In a large bowl, add the dry cake mix, spices, buttermilk, molasses, eggs and oil and mix until well combined.
Pour into an 8×8 pan and bake for 28-30 minutes or until an inserted toothpick comes out clean.
Allow your cake to cool completely and once cooled with the end of a wooden spoon, poke holes all over the top of your cake and then pour the sweetened condensed milk all over the top of your cake. Cover the entire top of the cake with the Cool Whip, then sprinkle the crushed gingersnap cookies all over the Cool Whip. Place your cake back in to the fridge for at least another hour and enjoy!
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]]>The post REPOST-Easy Pumpkin Pie Cake appeared first on HOLLY'S CHEAT DAY.
]]>Happy Happy Tuesday everybody!!! Sometimes you come across recipes that are so simple & easy to make yet so delicious you wonder why in the world you didn’t think of them yourself. Ladies & gentleman, this is one of those recipes.
I’ve seen a lot of custardy kind of cake stuff around but most involved a billion a whole lot of egg whites that need to be room temperature and whipped and sung to sleep at night added in a specific order etc. Y’all, I don’t know about you guys, but I just do not have that kind of time on my hands. I want easy, decadent and super delicious, and trust me this Easy Pumpkin Pie Cake embodies all of those wonderful adjectives.
Honestly the hardest thing to do was waiting for this bad boy to cool down enough so I could slap on the frosting and start devouring it. Speaking of frosting, y’all are totally welcome to buy a pre-made frosting from the store if you’re really in a time crunch, but I most definitely recommend you make this cinnamon cream cheese frosting, which BTW I can take credit for hehe.
It’s the perfect amount of sweetness with the tanginess of the cream cheese, and of course the star of the show, cinnamon, yummy y’all. This is a definite crowd pleaser, with the top part being the texture of a moist cake and the bottom part being all pumpkin pie-ish, OMG I’m drooling at the thought of this delightful treat. I hope you get a chance to make this incredible dessert soon, are having a wonderful day and thank you so much for stopping by!
eggs into your bowl…
then the pumpkin pie mix…
after mixing those together, add your cake mix and melted butter…
mix, mix, mix…
into your pan…
bake, bake, bake…
now time for the frosting, butter into your bowl…
then your cream cheese…
mix, mix, mix, then vanilla and powdered sugar…
then (a blurry picture) add the cinnamon…
then enjoy!!!
- 1 (30 Ounce) Can of Pumpkin Pie Mix.
- 4 Eggs.
- 1 Box of Spice Cake Mix.
- 1 Cup (2 Sticks) of Unsalted Butter, Melted.
- 2 (8 Ounce) Blocks of Cream Cheese, Softened.
- 2 Sticks (1 Cup) of Unsalted Butter, Softened.
- 1 Tablespoon of Cinnamon.
- 1 Teaspoon of Vanilla.
- 3 Cups of Powdered Sugar.
- Preheat your oven to 350 degrees F.
- Spray your 9x13 pan with non stick spray and set aside.
- With a handheld or stand mixer with paddle attachment place your eggs into your bowl and mix in the pumpkin pie mix until smooth.
- Now add the spice cake mix and the melted butter, mix together until smooth.
- Now pour your batter into your pan and bake for 30-35 minutes (I know some people that it took 45-55 minutes due to variations in ovens) just making sure the middle bounces back to the touch but isn't jiggly either.
- Take out of the oven and let cool completely before frosting.
- With a handheld or stand mixer with paddle attachment place your butter into your bowl and beat until smooth.
- Now add your cream cheese to the butter and mix again until smooth.
- Now add your vanilla and mix in your powdered sugar one cup at a time until well combined.
- Now add your cinnamon and mix until evenly incorporated.
- Layer this amazing frosting on top of your cake and enjoy!!!
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]]>The post Big Mug Banana Bread appeared first on HOLLY'S CHEAT DAY.
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You’re at hour number 1 million 4, and you start to question all of your life choices why in the world you thought it would be a good idea to commit to making so many food items. Also, it’s not just the cooking, it’s the whole cleaning up, putting up, cutting up, etc. that also has to happen…seriously I’m getting tired sitting here reliving it haha. It’s a week or so later when you can have another cheat day that you realize the absolute last thing you feel like doing is cooking, baking, prepping absolutely anything, but dang, some banana bread sounds really phenomenal.
Very specific, but yes, I’m sure daydreaming about my Banana Bread Bottom Cheesecake is what set off the incredible need want for delicious, flavorful banana bread, mmmm. I have had plenty of mug cakes before and they have all been super awesome, so I’m not sure why I seem to forget they exist and don’t make them as frequently as I should. Well, that was remedied with this Big Mug Banana Bread. Y’all, I was definitely skeptical, because when you “bake” stuff in the microwave, there is always the fear it will turn out dry, but no need for that here, because this banana bread turned out perfectly.
Seriously, this stuff was basically the texture of banana bread pudding, sooo moist, so rich and just a really lovely banana bread. I put whipped cream on mine, but I think a big giant scoop of vanilla ice cream would also be amazing. If you’re looking for a super quick and super easy dessert, this is the one for you. Thank you so much for stopping by and I hope you have a wonderful day!
banana in my mug, ready to be smooshed…
all of the ingredients…
all mixed up…
zap in the microwave and enjoy!!!
- 1 Ripe Banana, Mashed.
- 1 Egg.
- 1 Tablespoon of Heavy Cream or Milk.
- 1/4 Teaspoon of Vanilla.
- 1 Tablespoon of Coconut Oil (or Vegetable Oil).
- 3 Tablespoons of All-Purpose Flour.
- 3 Tablespoons of Brown Sugar.
- 1/8 Teaspoon of Baking Powder.
- Dash of Salt.
- 1/4 Teaspoon of Cinnamon.
- 1 Big Coffee Mug.
- Cut up your banana into your mug and with a fork, smoosh it up.
- Now add the egg, milk, vanilla, and coconut oil, mix these all up.
- Now add the flour, sugar, baking powder, salt, cinnamon and mix until just incorporated and smooth.
- "Bake" this in the microwave for 2-4 minutes, stopping in increments of 45 seconds to check for doneness, remember all microwaves are different so don't leave it haha.
- Allow to cool for a bit and top with whipped cream and more cinnamon (if you want) and enjoy!
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]]>The post Easy Ice Cream Cake appeared first on HOLLY'S CHEAT DAY.
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Today I’m sharing one of those recipes. I’ve been a long time follower of Sally’s Baking Addiction and she had recently re-posted this recipe from a a year ago and I just couldn’t believe I had never made or seen something like this before. I’ve seen homemade ice cream cakes made with ice cream sandwiches or bits of pound cake thrown in and that’s fine, but I just love the idea of an all ice cream cake.
Also, perfect timing, it’s starting to get pretty darn hot around here and it seems like everyone and their mother is having a birthday right now (and not to mention Father’s Day this weekend)…problem solved with this cake. You’ll see that the original recipe used Oreo cookies as the crust, totally different flavors of ice creams, and a different top layer of ‘sauce’ but that’s what’s awesome about this cake.
The possibilities are almost endless because you can pick whatever flavors you think would go best together and you can run with it. This cake was a huge hit with everyone I shared it with and of course I loved it too. It was just so decadent and fun with all of the flavor combination layers. I’m already planning out the next one I make and what flavors I want to use, mmmm. I hope you all have a wonderful Friday and a fantastic weekend! Early Happy Father’s Day!!! Thank you so much for stopping by!!!
Biscoff cookies into the food processor…
you want them really finely crushed like so…
then into your bowl with the melted butter…
once mixed should look like wet sand…
firmly pressed into your pan…
once the crust has firmed up in the freezer, put the first layer of ice cream…
all spread out and re-frozen…
then the second layer of ice cream…
and while that’s re-freezing, heavy whipping cream getting whisked…(as a side note I put the melted Biscoff cookie butter on top of the 2nd layer, I just forgot to take a picture of it)…
then add the brown sugar…
then I piped the whipped cream on top (you can totally just spread it on, I was just feeling fancy that day)
my sous chef had been having a fit for the whipped cream, so obvi once I was done she got to enjoy this, she was so excited I literally could not get a clear photo of her haha…
then lots of sprinkles & even a few Biscoff cookie crumbles…
and enjoy!!!
- 36 Biscoff Cookies, Crushed.
- 6 Tablespoons of Unsalted Butter, Melted.
- 1.5 Quart of Homemade Style Vanilla Ice Cream (I Used Breyer's).
- 1.5 Quart of Salted Caramel Ice Cream (I Used Breyer's).
- 1 Cup of Biscoff Cookie Butter, Melted.
- 2 Cups of Heavy Cream.
- 4 Tablespoons of Light Brown Sugar.
- 1 Tablespoon of Vanilla Extract.
- 9x13 Pan.
- Sprinkles For Garnish (Optional).
- Crushed Up Biscoff Cookies For Garnish (Optional).
- Place your cookies into a food processor and pulse until very fine crumbs are formed, if you do not have a food processor, place into a blender or plastic bag and hit with a rolling pin.
- Now place your cookie crumbs into a bowl and add the melted butter.
- Mix the melted butter into the cookie crumbs until all is evenly covered.
- With a spatula, firmly and evenly press your cookie crumb mixture into your 9x13 pan.
- Place your pan into the freezer to firm up for at least 30 minutes.
- Scoop out the ice cream you plan on being your first layer into a bowl to let soften up for a bit, I recommend stirring it too, this will make it much easier to spread into your pan.
- Once your crust is ready, evenly place your first layer of ice cream onto your crust, then place back into your freezer for at least 20 minutes, while it's firming up, place your second ice cream flavor into another bowl to soften.
- Once your first layer is firm, evenly spread your second ice cream on top of the 1st layer of ice cream and place back into the freezer to firm up.
- Once the second layer is frozen, with a spoon drizzle the melted cookie butter all over the top and refreeze for about 10 minutes.
- For the last layer, place your heavy cream into a chilled bowl and with a handheld or stand mixer with whisk attachment, beat your whipped cream until stiff peaks form, then add in your brown sugar and whip until mixed in.
- You can either place your whipped cream on top of your cake with a spatula or if you want a more decorative look, you can pipe with a piping bag with an open star tip.
- Pour your sprinkles on top, serve and enjoy!!!
- Feel free to use equal amounts of Oreo cookies for the crust layer and different flavors of ice creams of your choosing.
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]]>The post Funfetti Cake Waffles appeared first on HOLLY'S CHEAT DAY.
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It always makes me laugh when family and friends start asking me what I want for my birthday because ultimately the only thing I ever want is food (and maybe Lululemon gift cards hehe). My favorite foods from my favorite restaurants are always the first thing to pop into my head, but only asking for food makes me feel like a goob but my inner fat kid is happy so I usually don’t.
What I do do (I said doodoo hehe, also I am turning 5 this year, obvi) is make myself birthday waffles and I went extra special this year and made myself Funfetti Cake Waffles, OMG yes, actual cake batter waffles with all the extra awesomeness that is lots and lots of sprinkles. Y’all these waffles are ridiculous.
All the flavor and softness of cake, everything that is perfect about a waffle and let’s not forget how adorably birthday-ishly festive they are. Basically I’m obsessed and these will be made every birthday morning from now on, or of course any cheat day. Thank y’all so much for stopping by and I hope you all have a fantastic day!!!
funfetti cake mix…
eggs, oil, water…
all mixed up (and forgot to take a pic with the extra sprinkles)…
into your waffle maker…
and enjoy!!!
- 1 (15.25 Ounce) Box of Funfetti Cake Mix.
- 1/3 Cup of Vegetable Oil.
- 1 Cup of Water.
- 3 Eggs.
- 1/4-1/2 Cup of Rainbow Sprinkles (Optional).
- Whipped Cream & Ice Cream For Garnish (Optional).
- 1 Waffle Maker.
- Preheat your waffle maker on high.
- In a large bowl, place the cake mix, oil, water and eggs and with a whisk, mix until combined.
- Now stir in your extra sprinkles (which are optional) until evenly combined.
- Spray your waffle maker with non-stick butter spray and pour 3/4-1 Cup of batter into your waffle maker and cook for 3-4 minutes (every waffle maker is different so just keep an eye out) or until done.
- Finish making all of your waffles, serve warm with extra sprinkles, whipped cream and ice cream and enjoy!!!
- When using 3/4-1 Cup of batter, just know there will be some spillage of the batter on the sides of the waffle maker while cooking, but this makes for a thicker waffle.
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]]>The post Funfetti Cake Batter Frosting appeared first on HOLLY'S CHEAT DAY.
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I love that you can easily tweak your frosting recipes with a little this and a little that until you get it juuust right. That is exactly what I did with this recipe, hence the hodge podge order of my ‘how to’ pictures, I just kept adding to it what it needed to get it to the exact flavor that I wanted (but simplified in the recipe section, don’t worry).
You guys! you don’t even know how amazing this frosting is! OMG it tastes just like funfetti cake batter, if I didn’t think I would go into insulin shock be sick, I would have eaten every freaking bite of this stuff with a spoon, or you know, a shovel. Publix totally hooked me up with some naughty naked vanilla and chocolate cupcakes, and I piled about a pound of this absolutely incredible frosting on every single one.
Which one tasted better? That would be like picking my favorite child (you know, if I actually had kids) because this frosting made both vanilla and chocolate cupcakes taste amazing either way. You totally need this frosting on every single cake item in your life, or just in a spoon. I promise you will love this. Thank you so much for stopping by and I hope you have a wonderful day!!!
but first, butter!
mix up and add your powdered sugar…
some of the cake mix and cream cheese…
mix, mix , mix and add some heavy cream…
then all of the sprinkles…
mix, mix, mix and enjoy!!!
and enjoy!!!
- 3 Cups of Powdered Sugar.
- 2 Sticks (1 Cup) of Unsalted Butter, Room Temperature.
- 1 (15.25 Ounce) Box of Funfetti Cake Mix.
- 4 Ounces of Cream Cheese, Room Temperature.
- 2/3 Cup of Heavy Cream.
- 1 Tablespoon of Vanilla Extract.
- A Dash of Salt.
- 1/2-2/3 Cup of Extra Sprinkles (Optional).
- With a handheld or stand mixer with paddle attachment, place your butter and cream cheese into your bowl and beat until light and fluffy.
- Now, 1 cup at a time, beat in your powdered sugar until all is mixed in.
- Now add in your heavy cream and vanilla and mix again.
- Now add in the whole box of dry funfetti cake mix about a 1/3 at a time until all is mixed in.
- Add in your extra sprinkles, and if you would like your frosting thinner, feel free to add in more heavy cream a tablespoon at a time.
- Place into a large piping bag or plastic big, snip off the end and pipe on everything in sight and enjoy!
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]]>The post Strawberry Cake With Whipped Chocolate Frosting appeared first on HOLLY'S CHEAT DAY.
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Obviously I can’t make a strawberry cake without chocolate frosting, because it doesn’t get much more Valentine’s Day than overpriced chocolate covered strawberries, ammiright? Juust kidding, kind of, hehe.
Strawberry cake has been a lifelong food love of mine, so really any reason to make this is a good one, especially since this is a recipe my mom has passed down to me, and it is beyond easy to make and did I mention insanely, awesomely good?
Yeah, it is, and then when you throw this mousse like whipped chocolate frosting on top, y’all, mmm, mmm, mmm, you just don’t even know. Basically I’m saying that you and your loved one(s) need this in your life, because this is too darn good to not make. I hope you all have a wonderfully love filled day and thank you so much for stopping by!!!
frosting first… flour and milk into your saucepan (PLEASE NOTE THE PICS OF THE FROSTING SHOW A DOUBLE RECIPE)…
after cooking up for a bit…
after that cools for a bit, place butter and sugar into your mixer bowl…
after whipping the heck out of it…
now add the flour/milk mixture…
now whip the heck out of this and now add the cocoa powder…
mix again…
now for the cake, literally every ingredient for the cake into your bowl…
all mixed up…
into your pan…
nice and baked, then frosted, yum!!!…
and enjoy!!! 
- 1 Box White Cake Mix.
- 1 (3 or 6 Ounce) Packet of Strawberry Jell-O.
- 3 Tablespoons of All-Purpose Flour.
- 4 Eggs.
- 1/2 Cup of Water.
- 1 Cup of Vegetable Oil.
- 1/2 of a (15.5 Ounce) Package of Frozen Strawberries In Syrup.
- 9x13 Pan.
- 5 Tablespoons of All Purpose Flour.
- 1 Cup of Milk
- 1 Tablespoon of Vanilla Extract.
- 2 Sticks (1 Cup) of Unsalted Butter, Softened.
- 1 Cup of Granulated Sugar.
- 2.5 Tablespoons of Cocoa Powder.
- Preheat your oven to 350 degrees F.
- With a handheld or stand mixer with paddle attachment, you can place all of your ingredients into your bowl, and mix just until smooth.
- Spray your pan liberally with non-stick spray, and pour your cake batter into your pan.
- Bake for 25 minutes, then loosely place aluminum foil on top of your pan and continue to bake 20 minutes, but be sure to check periodically because every oven is different, if it springs back to the touch in the middle it's done.
- Let cool completely before frosting.
- In a medium sized sauce pan, place the flour and milk into it and on medium heat, and while stirring constantly cook the ingredients together until the consistency of thin mashed potatoes is reached.
- Remove from the heat and stir in the vanilla extract, and now let this mixture cool to room temperature.
- Once your flour/milk/vanilla mixture has cooled completely, with a handheld or stand mixer with a paddle attachment, place your butter and sugar into your bowl and whip and whip until light and fluffy.
- Now add your milk/flour mixture into your butter/sugar mixture and whip, whip, whip until the consistency of whipped cream is reached (takes at least 5 minutes of constant whipping).
- Now add your cocoa powder and mix until completely mixed in, now frost your cake and enjoy!!!
- Please note that the pictures above for the frosting are a double recipe because I made 2 separate cakes when I made this recipe
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]]>The post REPOST – Crock Pot Chocolate Lava Cake appeared first on HOLLY'S CHEAT DAY.
]]>Happy Wednesday everybody!! Y’all, so I’m just going to go ahead and be 100% basic and say I can’t even with this Crock Pot Chocolate Lava Cake. That’s right everybody, this cake is so incredible, so decadent, so ding dang good that I was made mildly speechless with the first bite that I actually said ‘I can’t even, ‘ and maybe with a small moan and eye roll thrown in for good measure.
You guys, if you don’t have the ingredients for this cake at home, go ahead and just go to the store so you can get this stuff cooking as soon as possible. If you can imagine the way a moist milk chocolate cake mixed with warm gooey uncooked brownie mixed with unicorns with even more gooey chocolate then you might have a concept of how amazing this is.
Oh, and the fact that I basically threw the ingredients into the crock pot and left it for a few hours and came back to this amazing and decadent dessert makes it a billion times better than it already is. I may or may not have thrown some vanilla ice cream onto my millionth second bowl of it, so you know, just throwing that out there if you want to enjoy that too.
Also, if you’re looking for an easy & sexy dessert for your special Valentine this Sunday, then here you go, look no further. Have a wonderful day!!!
Cake batter first…cake mix, milk, eggs & oil…
yummies, cake batter…
into your Crock Pot…
for the pudding…pudding mix & milk…
after whisking for a few minutes…
now, pudding into your cake batter…
now, milk chocolate chips…
bake, bake, bake…not pretty y’all but looks are soo deceiving in this case
and enjoy!!!
- 1 Box of Super Moist Chocolate Fudge Cake Mix ( I Used Betty Crocker).
- 1 1/4 Cups of Milk.
- 1/2 Cup of Vegetable Oil.
- 3 Eggs.
- 1(4 Ounce) Box of Instant Chocolate Pudding and Pie Filling Mix (I Used Jell-O Brand).
- 2 Cups of Milk.
- 1 (12 Ounce) Bag of Milk Chocolate Chips.
- Liberally spray your 6 quart crock pot with Baker's Spray, set aside.
- In a large mixing bowl with handheld mixer, mix your cake mix, milk, eggs and oil together until smooth.
- Pour your cake mix into your crock pot.
- In a small/medium bowl place your dry pudding mix and milk into your bowl and whisk until it has thickened, about 3-5 minutes.
- Pour your pudding into your cake batter in your crock pot, do not mix in.
- Now pour the bag of chocolate chips on top of your pudding and cake batter.
- Place your cover on top of your crock pot and on low setting cook for 2 hours & 30 minutes to 3 hours or until pudding is bubbling a little (Mine was done at about 2 hours & 45 minutes).
- Place your crock pot on warm so your cake will not cook anymore & so that you can serve warm with vanilla ice cream!
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]]>The post Easy Pumpkin Pie Cake appeared first on HOLLY'S CHEAT DAY.
]]>I’ve seen a lot of custardy kind of cake stuff around but most involved a billion a whole lot of egg whites that need to be room temperature and whipped and sung to sleep at night added in a specific order etc. Y’all, I don’t know about you guys, but I just do not have that kind of time on my hands. I want easy, decadent and super delicious, and trust me this Easy Pumpkin Pie Cake embodies all of those wonderful adjectives.
Honestly the hardest thing to do was waiting for this bad boy to cool down enough so I could slap on the frosting and start devouring it. Speaking of frosting, y’all are totally welcome to buy a pre-made frosting from the store if you’re really in a time crunch, but I most definitely recommend you make this cinnamon cream cheese frosting, which BTW I can take credit for hehe.
It’s the perfect amount of sweetness with the tanginess of the cream cheese, and of course the star of the show, cinnamon, yummy y’all. This is a definite crowd pleaser, with the top part being the texture of a moist cake and the bottom part being all pumpkin pie-ish, OMG I’m drooling at the thought of this delightful treat. I hope you get a chance to make this incredible dessert soon, are having a wonderful day and thank you so much for stopping by!
eggs into your bowl…
then the pumpkin pie mix…
after mixing those together, add your cake mix and melted butter…
mix, mix, mix…
into your pan…
bake, bake, bake…
now time for the frosting, butter into your bowl…
then your cream cheese…
mix, mix, mix, then vanilla and powdered sugar…
then (a blurry picture) add the cinnamon…
then enjoy!!!
- 1 (30 Ounce) Can of Pumpkin Pie Mix.
- 4 Eggs.
- 1 Box of Spice Cake Mix.
- 1 Cup (2 Sticks) of Unsalted Butter, Melted.
- 2 (8 Ounce) Blocks of Cream Cheese, Softened.
- 2 Sticks (1 Cup) of Unsalted Butter, Softened.
- 1 Tablespoon of Cinnamon.
- 1 Teaspoon of Vanilla.
- 3 Cups of Powdered Sugar.
- Preheat your oven to 350 degrees F.
- Spray your 9x13 pan with non stick spray and set aside.
- With a handheld or stand mixer with paddle attachment place your eggs into your bowl and mix in the pumpkin pie mix until smooth.
- Now add the spice cake mix and the melted butter, mix together until smooth.
- Now pour your batter into your pan and bake for 30-35 minutes (I know some people that it took 45-55 minutes due to variations in ovens) just making sure the middle bounces back to the touch but isn't jiggly either.
- Take out of the oven and let cool completely before frosting.
- With a handheld or stand mixer with paddle attachment place your butter into your bowl and beat until smooth.
- Now add your cream cheese to the butter and mix again until smooth.
- Now add your vanilla and mix in your powdered sugar one cup at a time until well combined.
- Now add your cinnamon and mix until evenly incorporated.
- Layer this amazing frosting on top of your cake and enjoy!!!
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]]>The post Easy Samoa Sheetcake appeared first on HOLLY'S CHEAT DAY.
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Sooo, with the absence of a third post this week I would like to offer this amazing sheet cake as payment for the lack of posts haha, and if you love Girl Scout Samoa cookies as much as I do, you will be more than happy with this recipe.
I’ve seen many different versions of a Samoa cookie cake, but honestly most I have found have been a bit complicated and time consuming, and if I’m being honest I like my recipes simple, because #foreverhungry. Anyways, this is pretty darn simple and absolutely filled with all the flavors of Samoas.
The chocolate cake is decadently moist with the caramel-esque frosting on top, then throw on the toasted coconut, with caramel and chocolate drizzled on top of that and holy cow this is amazing. Also, this is in sheet cake form which I personally love because sheet cakes are so much easier to make than say, cupcakes which definitely fall under time consuming. I hope everyone has a wonderful day and as always thank you so much for stopping by!
ingredients into your bowl for your chocolate cake…
mix, mix, mix…
into your pan…
while that’s baking, time for the icing, melted butter, milk, powdered sugar, vanilla, caramel sauce…
mix, mix, mix…
take your hot cake out of the oven, and poke holes in it…
pour your icing over your cake…
try to make it as even as possible, but it doesn’t have to be perfect…
evenly sprinkle your toasted coconut onto it…
then drizzle all of your chocolate and caramel on top of the coconut…
and enjoy!!!
- 1 Box of Chocolate Cake Mix, I Used Betty Crocker.
- 1 1/4 Cups of Water.
- 1/2 Cup of Vegetable Oil.
- 3 Eggs.
- 9x13 Pan.
- 1/2 Cup of Unsalted Butter, Melted.
- 6 Tablespoons of Milk.
- 3 Cups of Powdered Sugar.
- 1 Tablespoon of Vanilla.
- 1/8 Cup of Caramel Ice Cream Sauce.
- 2.5-3 Cups of Sweetened Coconut, Toasted.
- 4-6 Ounces of Caramel Ice Cream Sauce.
- 3/4 Cup of Milk Chocolate Chips.
- 1 Teaspoon of Vegetable Oil.
- Preheat your oven to 350 degrees F.
- Liberally spray your 9x13 pan with non-stick spray and set aside.
- With a handheld or stand mixer with paddle attachment place all of your ingredients into the bowl and mix until just combined and bake for 18-20 minutes or until it springs back to the touch.
- Take out of the oven and while still warm, with the end of a wooden spoon poke holes into it.
- While the chocolate cake is baking, in a small bowl place all of the ingredients for the frosting into the bowl and whisk together until smooth.
- Pour evenly over your warm cake with the holes poked into it.
- Now evenly sprinkle the toasted coconut all over the warm frosting on top of the cake.
- Place some aluminum foil on a baking sheet or tray, evenly spread out your coconut and at 400 degrees F. bake until golden brown and crispy, making sure to mix with a fork sporadically for even cooking, this should take about 10-14 minutes, just watch carefully so as not to burn it.
- Place your chocolate chips in a microwave safe bowl with the vegetable oil, heat in the microwave in 30 second increments, taking out and stirring until liquid and smooth, then drizzle evenly over the coconut.
- Now drizzle the caramel sauce on top of the chocolate and coconut, let ingredients set and enjoy.
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