Happy Wednesday everybody!!  Sooo excited to share this recipe today with y’all.  Why? well, for several reasons.  The first being that this is a crockpot cake recipe,  which to me is a great way for not so experienced bakers to get a taste of baking a cake. 

Second, this is chock full of all things chocolate and peanut butter (double yum!) and third, this is such an easy recipe, and it turned out absolutely perfect!  I don’t know if I have mentioned my absolute love of chocolate and peanut butter together before but there you go, I love it, and there is always at least one Reese’s peanut butter cup in my world on my cheat days, always… 

So in this cake you have this easy peanut butter cake swirled with a peanut butter/chocolate cake mixture, then holy moly it’s topped off with a wonderful and gooey peanut butter/chocolate topping and of course Reese’s peanut butter cups thrown in.  If you love peanut butter and chocolate together as much I do, you’re gonna go nuts for this recipe. 

The cake turned out perfectly moist (yikes, that word again) and the perfect blend of peanut butter and chocolate flavors.  Y’all, serve this warm with the decadent topping and a scoop or two of ice cream and you will be in dessert heaven, for reals.  I hope you have a wonderful day, you get to enjoy this wonderful dessert soon and thank you so much for stopping by!

All ingredients (except the chocolate syrup) for the cake mix into your bowl…

mix, mix, mix…

now for the fudge part, some cake batter & chocolate syrup…

mix, mix, mix…

pour about half of your cake batter into your crockpot…

then all of your batter/chocolate syrup batter…

then the rest of your cake batter…

with a knife mix all together…

ready to start baking…

while your cake is baking, you can make the topping, all ingredients into a bowl…

all mixed together…

then cut up some Reese’s for more topping…

nice and baked…

and enjoy!!!

Crockpot Peanut Butter Fudge Cake

2016-07-11 14:08:54

Delicious peanut butter fudge cake made super easy in a slow cooker.

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THE CAKE

1. 1 Box of Yellow Cake Mix, I Used Betty Crocker.
2. 1 Cup of Water.
3. 3 Eggs.
4. 1/2 Cup of Creamy Peanut Butter.
5. 1/3 Cup of Unsalted Butter, Softened.
6. 1/2 Cup of Chocolate Syrup.

THE TOPPING (OPTIONAL)

1. 3 Tablespoons of Creamy Peanut Butter.
2. 3 Tablespoons of Milk.
3. 1 Cup of Powdered Sugar.
4. 2 Tablespoons of Chocolate Syrup.
5. 10-12 Miniature Reese's Peanut Butter Cups, Halved.

FOR THE CAKE

1. Spray your slow cooker with baker's spray and turn your slow cooker on high to preheat.
2. In a large bowl, place your cake mix, water, eggs, peanut butter, and butter and beat until well mixed.
3. Remove 2/3 of a cup of the cake batter and place into a separate small bowl and stir in 1/2 cup of the chocolate syrup, set aside.
4. Now pour in about half of the remaining cake batter into your crockpot, then pour all of the cake batter/chocolate syrup mixture on top of the batter in the crockpot.
5. Now pour the remaining cake batter into your crockpot and with a knife swirl the cake batter with the chocolate syrup/cake batter mixture.
6. Place the cover on top of your crockpot and bake on high for 1 hour and 30 minutes to 1 hour and 45 minutes or until a toothpick comes out clean.
7. Remove the ceramic pot from the base and let cool a bit while you make the topping.

FOR THE TOPPING (OPTIONAL)

1. In a small bowl, mix all of the ingredients together except the miniature Reese's drizzle over your warm cake and throw on some miniature Reese's for good measure and enjoy!

Adapted from Betty Crocker

Adapted from Betty Crocker

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Wednesday everybody!!  Holy junk y’all it’s June!! We’re 6 months into the year already, what the heck?! 

The only good thing about time flying by like crazy is that my next trip to Disney World will be here before we know it…yes, I have a Disney countdown app on my phone, yes I look at it quite frequently, yes I’m an kind of adult #nerdalert. 

Anyways,  I could talk Disney stuff all day so let’s move on to what we’re really here for, food, and most importantly today, mini desserts!  I’ve had some version of this recipe continue to pop up in my Pinterest feed for forever, so I figured it was about dang time to make them, because they looked not only super delicious but super duper cute…cute goes a long way with food in my book. 

Y’all, these were so moist, and flavorful, especially with the brown sugar oozing down these little guys (my apologies, I said moist & ooze in the same sentence…on a food blog, ew).  Anyways, these were darn easy to make, and soooo tasty, especially with a scoop or 5 of vanilla ice cream, noms!  Have a wonderful day & thank you so much for stopping by!  

I just went ahead and measured out a cup of the pineapple juice…

cake mix, pineapple juice, eggs, butter…

mix, mix, mix…

brown sugar, melted butter…

all mixed up…

evenly distributed among the muffin tins…

pineapple slices…

with the cherries…

then cake batter…

bake, bake, bake…

then enjoy!!!

Mini Upside Down Pineapple Cakes

2016-05-31 11:32:31

Yields 6

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Ingredients

1. 2 (20 Ounce) Cans of DOLE Pineapple Slices.
2. 1/3 Cup of Unsalted Butter, Melted.
3. 2/3 Cup of Packed Brown Sugar.
4. 9 Maraschino Cherries, Stems Removed.
5. 1 (18.25 Ounce) Box of Yellow Cake Mix, Ingredients Below Called For On Box.
6. 3 Eggs.
7. 1/3 Cup of Butter, Softened.
8. 1 Cup of Pineapple Juice (From Pineapple Slices Can Replacing 1 Cup of Water).
9. Extra Large Muffin Tin.

Instructions

1. Preheat your oven to 350 degrees F.
2. Spray your muffin tin with non stick spray, set aside.
3. Measure out your pineapple juice from your cans, set aside.
4. In a medium bowl with a handheld mixer, place your cake mix, pineapple juice, eggs and softened butter and mix until smooth, set aside.
5. In a small bowl with a fork, mix your melted butter and brown sugar together, then evenly spoon mixture into the bottoms of your 6 tins.
6. Lightly press 1 pineapple slice into each tin on top of the brown sugar, if they don't quite fit, it's totally fine to cut the slices in half or cut small pieces out of them-which I did.
7. Now place 1 cherry in the middle of the pineapple slice in each tin and set aside.
8. Place 1/3 cup of batter in each tin on top of each pineapple slice/brown sugar and bake for 20-25 minutes or until they spring back to the touch.
9. Let cool slightly, gently run a knife around the edges of your cakes and invert pan onto large platter or plate--they will be messy.
10. Serve warm with ice cream and enjoy!

Notes

1. Please note that I put 2 (20 Ounce) cans of pineapple slices not because you will need all of that pineapple, but you will need 2 cans for the juice, if you want to use your own separate pineapple juice so as not to open a can you don't need you can do that.

Adapted from Dole Recipes

Adapted from Dole Recipes

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Wednesday you guys! Not to sound like a wuss or anything but for reals I still feel like I’m recovering from the whole daylight savings shenanigans, as well as the whole traveling all weekend thing.  I guess I’m wondering when I will feel like I’ve completely caught up with my sleep…yyyaawwwn. 

Well, if any of you are feeling as blah as me, but still really want something baked but really, really don’t want to take much time or effort to do so then, hey guess what? that’s exactly what today’s recipe is, in case you couldn’t tell by the title hehe.  

I loved my 2 Mug Vanilla Cupcakes so much, I had been wanting to make something similar in this gigantic mug I have, because sometimes you don’t want to share, just kidding kind of.  Anyways, and because I had some peanut butter chips hanging around and because they’re delicious, I threw those in too. 

This big mug cake y’all is aawweesomme, the cake stayed moist, the peanut chips added some extra yumminess and the ease of making this in the microwave, well, let’s face it, you can’t beat that. 

No mixing bowls, no fancy kitchen equipment, no preheating the oven, into the microwave and dunzo, yummy cake time.  Also, please feel free to sub out the peanut butter chips for whatever you love best, have a wonderful day y’all! 

Everything (except the chocolate chips) into your mug (maybe next time I’ll get the pic in focus, oops)…

time for these bad boys…

mix, mix, mix, then the chips…

a few minutes in the microwave…

then maybe some extra chocolate chips on top…

and enjoy!!!

Big Mug Peanut Butter Chip Cake

2016-03-15 12:46:00

Delicious peanut butter chip cake made in minutes in a mug.

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Ingredients

1. 10 Tablespoons of All-Purpose Flour.
2. 6 Tablespoons of Brown Sugar.
3. 6 Tablespoons of Heavy Cream.
4. 1 Tablespoon of Vanilla Extract.
5. 2 Tablespoons of Vegetable Oil.
6. Dash of Cinnamon.
7. 2 Tablespoons (or More) of Reese's Peanut Butter Chips.
8. 1 Tablespoon of Milk Chocolate Chips (Optional).
9. 16 Ounce Mug.

Instructions

1. Place all ingredients into your mug except the chocolate chips.
2. Mix all ingredients together and place into the microwave, cooking at 30 second intervals checking for done-ness, making sure not to over cook--you want it to spring back to the touch.
3. Once done, while it's still warm you can sprinkle some chocolate chips on top.
4. Serve with ice cream and enjoy!

Notes

1. You can totally substitute the peanut butter chips for any kind you like, as well as adding a lot more than my recipe calls for.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

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!!!

Crock Pot Chocolate Lava Cake

2016-02-08 13:11:55

Decadent, gooey, milk chocolate cake easily made in a slow cooker.

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THE CAKE

1. 1 Box of Super Moist Chocolate Fudge Cake Mix ( I Used Betty Crocker).
2. 1 1/4 Cups of Milk.
3. 1/2 Cup of Vegetable Oil.
4. 3 Eggs.

THE LAVA TOPPING

1. 1(4 Ounce) Box of Instant Chocolate Pudding and Pie Filling Mix (I Used Jell-O Brand).
2. 2 Cups of Milk.
3. 1 (12 Ounce) Bag of Milk Chocolate Chips.

FOR THE CAKE

1. Liberally spray your 6 quart crock pot with Baker's Spray, set aside.
2. In a large mixing bowl with handheld mixer, mix your cake mix, milk, eggs and oil together until smooth.
3. Pour your cake mix into your crock pot.
4. 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.
5. Pour your pudding into your cake batter in your crock pot, do not mix in.
6. Now pour the bag of chocolate chips on top of your pudding and cake batter.
7. 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).
8. Place your crock pot on warm so your cake will not cook anymore & so that you can serve warm with vanilla ice cream!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Wednesday everybody!!!  I am extra excited to share today’s recipe with y’all, because this is most definitely a new favorite.  It’s so rich, buttery, and down right eye rollingly good. 

Oh, and this is super easy too…mostly due to the fact I might have cheated a bit and used a cake mix, but no one will know, promise 🙂  Just imagine a perfectly light and fluffy vanilla cake with an extra oomph due to some browned butter and cinnamon, then wowza, topped with a super rich frosting filled with browned butter, I’m practically salivating over here guys (gross, sorry). 

Anyways, this was easy peasy to throw together and it smelled so darn amazing while baking I really had to control myself from noshing on it right out of the oven, yes, even without frosting, but the frosting takes it to a whole other level for sure. 

Cake is always a good idea, but since the sun has decided to make it’s long awaited appearance again around here, I think this cake will definitely be making it’s way again into my next cheat day because you know, I need to celebrate 🙂  Have a great day y’all!!    

for the cake…lets start with some butter…

melted…

starting to bubble…

then watch carefully for it to turn this color…

then into your bowl…

now cake mix, eggs and vanilla…

mix,  mix, mix…

then into your pan…

bake, bake, bake…

now for the frosting, more browned butter…

then powdered sugar and vanilla…

all mixed up, yum!…

and enjoy!!!

Browned Butter Cake w/ Browned Butter Frosting

2015-11-10 13:33:10

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THE BROWNED BUTTER CAKE

1. 1/2 Stick of Unsalted Butter, Browned.
2. 1 Box of Yellow or White Cake Mix.
3. 4 Eggs.
4. 1 Cup of Water.
5. 1 Teaspoon of Ground Cinnamon.
6. 9x13 Baking Pan.

FOR THE BROWNED BUTTER FROSTING

1. 1 Stick of Unsalted Butter, Browned.
2. 8 Cups of Powdered Sugar.
3. 2 Tablespoons of Vanilla Extract.
4. 10 Tablespoons of Milk or Half & Half.

FOR THE BROWNED BUTTER CAKE

1. Preheat the oven to 350 degrees F.
2. Liberally spray your 9x13 pan with Baker's Spray and set aside.
3. In a pan on medium high heat place your butter, and while stirring let it melt completely, and it will start to bubble up, once the bubbles subside, watch carefully for brown flecks to start forming, when there is a nutty aroma and the butter has started to turn a deep golden brown remove from the heat and carefully place in a (preferably) metal bowl to cool slightly.
4. Once the butter has cooled a bit, add your cake mix, water, eggs and cinnamon and mix until thoroughly combined.
5. Pour your batter into your pan and bake for 22-25 minutes or until it springs back to the touch, remove from the oven and let cool completely before frosting.

FOR THE FROSTING

1. Brown your butter the same way as above and set aside to cool for about 15 minutes.
2. With a handheld or stand mixer with paddle attachment, add your browned butter to the bowl, then add your sugar 1 cup at a time until all blended.
3. Now add your vanilla and milk and continue mixing until well combined.
4. Using a spatula, evenly frost your cake, and I suggest covering with aluminum foil and placing in the fridge for at least an hour for easier slicing, then enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Thursday everybody! So excited because we are this close to it being Halloween, and I don’t know if I have ever emphasized how much I loooove Halloween. 

A holiday centered around costumes, spooky stuff and candy is sooo awesome, and bonus! pumpkin everything is perfectly acceptable this time of year…which honestly sounds like the perfect intro to today’s recipe. 

This recipe is courtesy of one of my awesome co-workers who is herself quite the baker–honestly waaay better than me–and she mentioned this pumpkin gingerbread and I told her I had to have it to make for my cheat day, thanks so much for it!  Ok, so honestly these loaf pans are baked for so long I was seriously nervous they were going to burn on top, but I stuck it out and these came out pure perfection y’all. 

This cake needs nothing, no glaze, no icing, butter,nothing, it is so superbly moist all by itself I could not stop eating it.  The thing is, this pumpkin gingerbread doesn’t really taste like pumpkinbread or gingerbread, just like a perfectly moist spiced cake you will not be able to quit eating.  I brought in one of the loaves to the office and it was gone before lunch, obviously it was hit 🙂  Have a wonderful day guys, and please run out and make this as soon as possible.    

eggs, sugar, oil, water…

pumpkin…

all of the spices…

mix, mix, mix…

flour, baking soda and baking powder…

mix, mix, mix…

into your pans…

bake, bake, bake (this smells amazing baking y’all)…

and enjoy!!!

Pumpkin Gingerbread

2015-10-28 08:19:58

Yields 2

A super moist spiced cake filled with pumpkin and ginger.

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Ingredients

1. 3 Cups of Sugar.
2. 1 Cup of Vegetable Oil.
3. 4 Eggs.
4. 2/3 Cup of Water.
5. 1 (15 Ounce) Can of Pumpkin Puree.
6. 2 Teaspoons of Ground Ginger.
7. 1 Teaspoon of Ground Cinnamon.
8. 1/2 Teaspoon of Ground Cloves.
9. 3 1/2 Cups of All-Purpose Flour.
10. 2 Teaspoons Of Baking Soda.
11. 1 1/2 Teaspoons of Salt.
12. 1/2 Teaspoon of Baking Powder.
13. 2-9x5 Inch Loaf Pans.

Instructions

1. Preheat your oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment mix all of your ingredients together until well combined.
3. Very liberally spray your pans with baker's spray and evenly fill both of your pans (there is enough batter that both pans should be almost completely full) and bake uncovered for 60 minutes or until a toothpick comes out clean.
4. Let cool and remove from your pans (I flipped mine upside down and because I had sprayed them so well they came out with no problem).

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Wednesday everybody! Y’all, I have no idea what it’s like where y’all are, but we’ve had several days of full on Fall feeling days and it’s been awesome, hence, another pumpkin recipe (just be prepared, there will definitely be more). 

There’s just nothing better than cool, crisp mornings and breezy bright blue sky days, and you know what can make them even better?…this cake!!  Holy moly you guys, this cake is full on crack addict good (or something like that). 

This pumpkin cake is so ridiculously gooey & wonderful, then it’s topped off with a decadent butter/sugar crumble, this cake just screams Fall. 

Did I mention how dang easy this cake is to throw together? Yes, this cake was crazy easy to make considering how decadent and wonderful it turns out to be.  I was happy as a clam to nosh this cake while watching Sunday football, and let’s be real it doesn’t get much more Fall-like than that.  Have a wonderful day you guys!    

Alrighty, cake mix, water, egg, oil…

mix, mix, mix…

while the pumpkin cake is baking, make the crumble topping…flour, brown sugar…

then butter, cinnamon & vanilla…

Slice the butter, then using a pastry cutter, or your hands (I ended using my hands) mix all together until crumbly…

the cake partially cooked…

now time for the crumble topping, yummies…

then back into the oven and enjoy!!!

Gooey Pumpkin Crumble Cake

2015-09-12 19:16:52

Gooey pumpkin cake with a delicious crumble topping.

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THE GOOEY PUMPKIN CAKE

1. 1 (18.25 Ounce) Box of Yellow Cake Mix.
2. 1 (15 Ounce) Can of Pumpkin Puree.
3. 1/4 Cup of Vegetable Oil.
4. 1 Egg.
5. 1/2 Cup of Water.

THE CRUMBLE TOPPING

1. 1 Cup (2 Sticks) of Cold Unsalted Butter, Cut Into Pieces.
2. 2 1/4 Cups of All-Purpose Flour.
3. 1 3/4 Cup of Brown Sugar.
4. 1 1/2 Teaspoons of Vanilla.
5. 1 1/2 Tablespoons of Cinnamon.
6. Powdered Sugar (Optional).
7. 9x13 Pan.

FOR THE GOOEY PUMPKIN CAKE

1. Preheat the oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment, mix the yellow cake mix, pumpkin puree, vegetable oil, egg and water until well combined.
3. Evenly pour the batter into your pan and bake for 15-20 minutes or until the center is just starting to set and remove from the oven.

FOR THE CRUMBLE TOPPING

1. In a large bowl place your flour, brown sugar, vanilla, cinnamon, and sliced butter.
2. Using your hands or pastry cutter mix breaking the crumbs with your hands into smaller pieces until it's all crumbly.
3. Now evenly sprinkle the crumbles over the top of the cake, then place the cake back into the oven for an additional 12-15 minutes.
4. Let cool completely, cut into squares and if you want sprinkle the top with powdered sugar and enjoy!

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

So no cocktail Friday today y’all, instead I’m sending out early wishes of Happy Mother’s Day to not only my totally awesome mom, but to all of the mothers out there..Happy Mother’s Day and thank y’all for having one of the toughest jobs in the world!

Now, to this cake…in Los Angeles there is a bakery called Sweet Lady Jane that is known for this triple berry cake that they make.  I pretty much fell in looove with this cake from the first bite; moist cake with layers of light whipped frosting with fresh berries, and the whole exterior is covered with the same incredible whipped frosting, drooool.   I’ve wanted to recreate this cake for forever and thought that making this cake for Mother’s Day would be the perfect time. 

Weeelll, it was almost perfect.  First, while attempting to remove one of my cake layers from its pan (don’t think I let it cool long enough), it came out in 2 pieces, and in my attempt at salvaging it, it crumbled into about a billion more pieces..sigh, into the trash it went.  Second, I thought I was doing the right thing by placing parchment paper on my cake stand to keep it clean, but when I tried removing the paper later it started to rip the cake in half…double sigh…honestly at this point I almost scrapped the whole thing and went somewhere to cry by myself. 

Also, because I lost a cake layer, I had to cut the two layers I had left in half so I would have enough cake, which made these layers super weak under the weight of the berries and whipped frosting.  Which is why I highly recommend using muuuch less fruit and whipped frosting than I did–I put the lesser amount in the recipe btw 🙂  Lastly,  I had every intention of covering this whole cake with frosting like the original cake, but even after tripling the recipe I had just enough at the end to put some on top.  Even though this cake was almost a complete disaster looks-wise it ended up being so freaking delicious y’all.  It doesn’t quite taste like the cake I was trying to emulate, but it does taste like the most incredible trifle you’ve ever had.  Even though I almost ruined this cake, don’t let that stop you from trying it 🙂    

let’s make some frosting, milk and flour…

heated and mixed together for a bit…

once milk/flour has cooled place your butter (lots of it) and sugar into your mixer…

whip your butter and sugar together until it’s super light and fluffy…

then add your milk/flour mixture…

and whip the heck out of it until it’s like whipped cream…

now for the cake,  place your softened butter into your bowl…

          all whipped up…

add your sugar…

whip the heck out of this for a bit…

now add your eggs one at a time, mixing after each addition…

add some of your flour…

mix it, then add some milk…do this until these are all mixed in…

now, for a cute break (sorry for the bad quality, it was so dark)…

after all of the milk and flour has been added…

now add your vanilla and butter flavors, and mix, mix…

pans, sprayed and floured…

filled with the delicious batter, all ready to be baked…

when it was taken out of the pan…

then when I gently tried to move it, womp, womp…

alrighty, a layer that didn’t crumble…

nicely cut in half…

placed on the cake stand–don’t use parchment paper like me 🙂

(too many) strawberries with all of the delicious frosting…

onto the cake…

then a cake layer…

blackberries all mixed up…

onto the cake…

then another cake layer…

raspberries all mixed up…

onto the cake…

then the final cake layer…

then place your frosting on the top and garnish with berries as you like! 🙂

Triple Berry Cake

2015-05-07 08:34:56

Three layer cake with whipped frosting and fresh berries.

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THE CAKE

1. 1 Cup (2 Sticks) of Unsalted Butter, Softened.
2. 2 Cups of Granulated Sugar.
3. 4 Eggs, Room Temperature.
4. 3 Cups of Self Rising Flour.
5. 1 Cup of Whole Milk, Room Temperature.
6. 2 Teaspoons of Vanilla Extract.
7. 1/2 Teaspoon of Butter Flavoring.

THE FROSTING (THIS RECIPE HAS BEEN TRIPLED)

1. 15 Tablespoons of All Purpose Flour.
2. 3 Cups of Milk.
3. 6 Sticks of Unsalted Butter, Softened.
4. 3 Cups of Sugar.
5. 1/2 Cup of Fresh Blackberries.
6. 1/2 Cup of Fresh Strawberries.
7. 1/2 Cup of Fresh Raspberries.

FOR THE CAKE

1. Preheat your oven to 350 degrees F.
2. With baker's spray, spray 3 (8 inch) cake pans, then liberally sprinkle flour on your pans.
3. With a handheld or stand mixer with paddle attachment cream the butter until fluffy, then add the sugar and continue to cream for about 5 minutes until light and fluffy.
4. Add your eggs one at a time, then add the flour and milk, beginning and ending with flour.
5. Now add the vanilla and butter flavor, mixing until incorporated.
6. Evenly divide your batter into your 3 cake pans and bake for 25-30 minutes, or until cake springs back to the touch--took mine out at 26.
7. Let your cakes cool for at least 15 minutes, then carefully remove and wrap well in plastic wrap.
8. Once wrapped let cool completely, then you can either assemble your cake, or place in your fridge until ready to assemble.

FOR THE FROSTING

1. In a saucepan on medium high heat, place your milk and flour, stir constantly and remove from heat once it has thickened to the consistency of thin mashed potatoes (this took longer than normal because the recipe was tripled).
2. You must let your milk/flour mixture cool completely, and you can place in your fridge to speed the process up.
3. Once the milk/flour mixture has cooled, in your mixing bowl, place your butter, and cream until smooth.
4. Now add your sugar to the butter and whip the heck out of it until it is super light and fluffy.
5. Now add your flour/milk mixture and whip the heck out of it again until it is the texture of whipped cream.

ASSEMBLING THE CAKE

1. Wash all of your fruit, cut into small pieces, dabbing dry with a paper towel to get the moisture out and set aside.
2. Using a bread knife or something similar, place your hand on top of one of your cakes, and as carefully and as evenly as possible cut the cake in half, do the same thing with your other cake(s) but if you had 3 cake layers that made it out of the pans in one piece (unlike me) then you could cut one in half to use as the top 2 layers.
3. Place your first layer on your cake stand/plate.
4. In a small bowl place your frosting (about 1/2 cup) and whatever berry you would like as the first layer, mix them together then smooth out onto your cake then place another cake layer on top of that, repeat these steps with the other berries until you have built your whole cake.
5. Now you can garnish the top with any left over frosting and berries you like.

Notes

1. At first I eye-balled how much frosting and fruit I wanted per layer, then realized I had put way too much which didn't help in weighing down my cake, I recommend not using more than 1 cup ,but if you wanted more than you could certainly use more, the same goes for the berries.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/