I just love desserts that seem all fancy and awesome but are so easy. This chocolate love cake is sooo that dessert.  It is so cool not to mention super delicious because the layers actually switch during baking whaaattt? crazy right?

I was totally skeptical until I stood there staring at it bake,  and sure enough the ricotta cheese slowly sunk down into the cake making a beautiful perfect cheesy, creamy layer.  Oh my gosh y’all, if you’re having a major hankering for something chocolatey and decadent like I was, this is the cake for you.  It is definitely rich, but not enough to stop me from eating more than one piece, mind you 🙂 It kicked my chocolate craving right in the be-hind y’all, definitely get in on this awesome chocolatey goodness.   

Start with a cake mix…

Then add water, eggs and oil… Mix, mix, mix…

Then place in your pan…

Now for the ricotta layer, start with ricotta (of course)…

Then add your eggs…

Then your sugar and vanilla…

Mix it all up…

Now carefully place this ricotta mixture on top of the chocolate cake…

Bake, bake, bake…

Fresh out of the oven, the cracking is normal…

While your cake is cooling, make the frosting, here is the pudding mix and milk…

All mixed up…

Add your cool whip…

Looks like someone still has evidence of having some cool whip, obviously, she wants more…

Fold your cool whip in completely…

Someone was exhausted from begging, so she snuggled under the rug haha…

Spread it all out on your cake…

Yummies…

Maybe add some chocolate curls if you like…

Enjoy!

Delicious…

Chocolate Love Cake

2015-03-02 12:37:53

A decadent chocolate cake with a ricotta cheese layer topped with a chocolate mousse.

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CHOCOLATE CAKE LAYER

1. 1 Package of Chocolate Cake Mix.
2. 1 1/4 Cups of Water.
3. 1/2 Cup of Vegetable Oil.
4. 3 Eggs.

RICOTTA CHEESE LAYER

1. 2 Lbs (32 Ounces) of Ricotta Cheese.
2. 4 Eggs.
3. 3/4 Cup of Granulated Sugar.
4. 1 Teaspoon of Vanilla Extract.

CHOCOLATE FROSTING LAYER

1. 1 (5.2 Ounce) Package of Chocolate Pudding Mix.
2. 1 Cup of Cold Milk.
3. 1 (8 Ounce) Tub of Cool Whip.

FOR THE CHOCOLATE CAKE LAYER

1. Preheat your oven to 350 degrees F and spray your 9x13 inch pan with baker's spray.
2. In a large bowl place your cake mix, then add the water, vegetable oil and eggs and mix until well incorporated.
3. Pour your cake batter into your 9x13 inch pan and set aside.

FOR THE RICOTTA CHEESE LAYER

1. In a separate bowl with a handheld or stand mixer with paddle attachment beat your ricotta cheese, eggs, sugar and vanilla until combined.
2. Carefully pour your ricotta cheese mix on top of the chocolate cake mix as evenly as possible.
3. Bake your cake for 1 hour, let it cool completely before frosting, I let my cake cool for 30 minutes then covered with foil and placed in the fridge for another two hours.

FOR THE CHOCOLATE FROSTING LAYER

1. In a medium bowl stir your milk and chocolate pudding mix together until combined.
2. Now fold your cool whip into your pudding mix until combined.
3. Now spread the chocolate frosting over the top of the cake, cover and place back in the fridge for a few more hours.

Notes

1. To make the chocolate curls on top of my cake I used a basic vegetable peeler, Hershey's milk chocolate bars and a Ghiradelli white chocolate bar...be careful so you don't cut your finger like I did 🙂

Adapted from Paula Deen

Adapted from Paula Deen

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

Be still my heart with these incredible cakes I am so lame, sorry.  There is almost too much awesome going on with these wondrous cakes that I almost don’t even know where to begin. 

First, they’re heart shaped which automatically makes them adorable, second they are made up of an incredible chocolate cake that is this close to being a brownie, and third they have my most favorite whipped frosting in the middle which, bonus! I added food coloring to, to make it pink, and pink is always a good idea 🙂  This is another recipe I saw on The Pioneer Woman, and dang, she has some super great recipes doesn’t she?  Ree called these little guys chocolate devils, which definitely caught my attention and I have thought for months how super amazing these would be as heart shaped cakes for Valentine’s Day. 

 Also, side note, this is totally the last post for Valentine’s Day for this year I promise 🙂  Anyways, these little cakes are moist but wonderfully dense and milk chocolatey, and the fluffiest lightest most delicious frosting ever in the middle. Which, if you want step by step pics of how to make the frosting (minus the cocoa powder) go here . I made two separate batches of the cake in slightly different sized sheet pans, the first one was a little bit more narrow which made the cake much thicker and the second I initially thought was going to be too thin but they were perfect.  The first batch made the cakes thick enough that I didn’t even make sandwiches out of them and just piped that gorgeous frosting on top.  I also used a range of sizes of biscuit cutters to make some of the cutest littlest cakes ever, all the way to some big honking sized ones.  No matter the size they were all so delicious and amazing and would make just the perfect homemade Valentine’s gifts.  Happy Valentine’s Day y’all!!   

First, place your flour in your bowl…

Then add the sugar and salt and mix this all together…

Place your buttermilk, vanilla and eggs in a bowl or measuring cup and mix, mix, mix…

Now in your saucepan place your butter…

Melt your butter, and add your cocoa powder…

Mix these lovely ingredients together…

Then add your boiling water and let your chocolate mixture bubble up for a bit…

Then pour this into your flour mixture…

Mix this all together to allow the chocolate mixture to cool…

Once it has cooled a bit, add your buttermilk mixture…

Mix all together and it will look like this gorgeous bowl of chocolate…

Now pour this in your pan and let it bake (this is my wider pan which yielded the thinner cake)…

Once completely cooled, remove the cake from the pan and you can start to cut out your cake pieces…

Then frost with a piping bag (or not)…

Look how pretty! and not to mention delicious…

Also, here’s after I added a smidgen of gel food coloring in pink, totally matches my mixer 🙂 …

Hello delicious!

Steal My Heart Cakes

2015-02-10 13:53:47

Beautiful heart shaped chocolate cake sandwiches filled with a delectable whipped frosting.

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FOR THE CAKE

1. 2 Cups of All Purpose Flour.
2. 2 Cups of Granulated Sugar.
3. 1/4 Teaspoon Salt.
4. 2 Sticks (1 Cup) of Unsalted Butter, Softened.
5. 4 Tablespoons of Cocoa Powder.
6. 1 Cup of Water, Boiling.
7. 1/2 Cup of Buttermilk.
8. 1 Teaspoon of Baking Soda.
9. 1 Teaspoon of Vanilla.
10. 2 Eggs.

FOR THE ICING

1. 1 Cup of Milk.
2. 5 Tablespoons of All-Purpose Flour.
3. 2 Sticks (1 Cup) of Butter.
4. 1 Cup of Granulated Sugar.
5. (Optional) A smidgen of Wilton Gel Food Coloring in Pink-this stuff goes a long way.
6. 18x13 Sheet Pan.

THE CAKE

1. Preheat your oven to 350 degrees F.
2. Cut your parchment paper to fit your 18x13 sheet pan and spray each side with baking spray, you definitely want your cake to come out easily.
3. In a mixing bowl, place your flour, sugar and salt mixing together and set aside.
4. In a medium sauce pan on medium high heat melt your butter then add your cocoa powder stirring constantly.
5. Then add your boiling water to the cocoa powder/butter mixture allowing to boil up for 30 seconds.
6. Pour the chocolate mixture over the flour mixture and stir in to cool.
7. Pour the buttermilk into a bowl or measuring cup like I did, then add the baking soda, vanilla and the eggs beating the mixture with a fork.
8. Then add your buttermilk mixture into the flour mixture mixing until well incorporated.
9. Place your batter into your pan and bake for 18-20 minutes or until the cake springs back to the touch.
10. Place your cake in your refrigerator to cool completely.
11. Once cool, slide your cake out of your pan and with your biscuit cutter proceed to cut out your pieces laying on a separate piece of parchment paper.

THE ICING

1. In a medium saucepan, heat your milk and flour stirring constantly and remove from heat when it becomes the texture of thin mashed potatoes, let this cool completely, you can stick in your fridge to cool more rapidly.
2. Once your milk/flour mixture has cooled, with a handheld or stand mixer with paddle attachment beat your butter until smooth, then add your sugar and beat together until light and fluffy.
3. Now add your milk/flour mixture to your sugar and butter and beat the ever living out of it until it becomes the texture of whipped cream, if you choose to make your frosting pink too, now add your gel food coloring and mix until the desired color is reached.
4. You can either pipe or spoon your frosting onto your cake pieces.

Notes

1. I used a Wilton disposable 16" piping bag and the Wilton open star tip to pipe my icing.
2. I used biscuit cutters in heart shapes ranging from 1-3/4" the smallest to the largest that is 3-1/4".

Adapted from The Pioneer Woman

Adapted from The Pioneer Woman

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

I feel like coconut is one of those polarizing foods.  Either you love it or hate it, obviously I loooove it, and it doesn’t matter what it’s in either.  I will eat it savory, spicy on a piece of cardboard and most especially sweet, preferably in cake form…it is a mild obsession to be sure. 

Luckily, this obsession is shared by not only my mom but my mom’s best friend.  I had been in town for the holidays and was soon heading back to L.A. and my mom’s bff (who might be one of the nicest people in the world) knew it was my cheat day, made this cake and brought it over, how sweet was that?  OMG y’all this cake is oozing in awesome and all things coconut and sweet, and it is beyond moist…I have no qualms in admitting that I ate over half the pan go big or go home y’all.  This recipe was so nicely shared with me, I feel the need to pass it along to you guys, and if you love coconut cake as much as I do and think it has to be complicated to make, don’t, because this is a cinch to whip up, hence the ‘easy’ in the name 😉

Start with your cake mix, eggs, oil and water…

Mix, mix, mix…

Place in your pan…

Right out of the oven and while still warm, poke holes all over it with a fork…

Pour all of your Cream of Coconut over your cake…

Spread it all out evenly…

Pour the sweetened condensed milk all over…

Spread that all out…

Let cool for a bit, then take out and spread all of that awesome Cool Whip on top…

Then sprinkle the coconut all over the top, doesn’t that look awesome?…

Enjoy!

Easy Coconut Cake

2015-01-27 11:14:21

Super moist and delicious coconut cake that is a cinch to make.

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Ingredients

1. 1 Box of White Cake Mix.
2. 1 Cup of Water.
3. 1/3 Cup of Vegetable Oil.
4. 3 Whole Eggs.
5. 1 (14 Ounce) Can of Sweetened Condensed Milk.
6. 1 (15 Ounce) Can of Cream of Coconut.
7. 1 (7 Ounce) Pack of Frozen Sweetened Coconut.
8. 1 (8 Ounce) Container of Cool Whip.
9. 9x13 Pan.

Instructions

1. Preheat your oven to 350 degrees F because I used a light colored pan, 325 if you use a dark colored pan.
2. I prepared the cake mix according to the box which was blend the cake mix with the water, the oil and the eggs.
3. Pour in your pan and bake for 25-30 minutes, mine was done at 26 minutes.
4. After the cake comes out of the oven and while still warm, poke holes all over the cake with a fork then pour the cream of coconut and spread evenly.
5. Then pour the sweetened condensed milk and spread evenly as well.
6. Cover your cake and place in your refrigerator until completely chilled.
7. When chilled cover the top with the cool whip, then cover the cool whip with the coconut.
8. Keep this cake in the fridge.

Notes

1. The eggs, oil and water that were added to the cake mix were per the instructions on the back of the box, if you use a different brand than I did it may differ so just double check 🙂

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