Thursday, January 20, 2011

Graham Cracker Chocolate Chip Snack Cake

It's Cake Slice Bakers time again and this month we baked a Graham Cracker Chocolate Chip Snack Cake which is just a really long title for a smores snack cake! I was a little worried because the reviews seemed to be mixed on this cake. I baked it late one night and iced it the following day. I wish I has added more marshmallow fluff to the frosting because it really lacked the flavor and tasted more like a buttercream. All in all the texture of the cake was a little different but tasted pretty good. I think I prefer this other recipe for Smore's though.

Graham Cracker Chocolate Chip Snack Cake
from Cake Keeper Cakes by Lauren Chattman

For the cake:

8 whole graham crackers, finely ground (about 1 cup)
1/4 cups unbleached all purpose flour
1 tsp baking powder
1/2 tsp salt
6 tbsp (3/4 stick) butter, softened
1/4 cup sugar
1 egg
1 egg yolk
1 tsp vanilla extract
1/4 cup milk
1/2 cup semi-sweet chocolate chips

For the frosting:

1/2 cup unsalted butter, at room temp
1/2 cup confectioners sugar
1/2 tsp vanilla extract
1/2 cup marshmallow fluff

Cake: Preheat oven to 350 F. Grease an 8 inch square baking pan and dust it with flour, knocking out any extra. Combine the graham cracker crumbs, flour, baking powder and salt in a medium mixing bowl.

Combine the butter and sugar in large mixing bowl and cream with an electronic mixer on medium-high speed for about 3 minutes, scrape down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla. Scrape down the sides of the bowl and then beat until smooth.

With the mixer on low, add a third of the flour, then half of the milk, stirring until combined. Repeat with remaining flour and milk, ending with the flour. Stir in the chocolate chips.

Scrape the batter into a prepared pan and smooth the top with a rubber spatula. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool in cake pan for about 10 minutes then cool completely on a wire rack.

For the frosting:

Place the butter in a medium bowl and beat until creamy. With the mixer on low, add the sugar, scraping down the sides as needed. Stir in the vanilla and marshmallow fluff and beat until smooth. Use immediately or cover the bowl with plastic wrap and keep in the fridge for up to 3 days.

Cut the cake into squares and serve with a dollop of frosting. Make sure to bring the frosting to room temp if storing in fridge.

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Wednesday, January 19, 2011

Chocolate Camo Cupcakes

These are some cute cupcakes I had for an order several months back. They requested chocolate cupcakes with some type of camouflage frosting. I googled several different options and just didn't find what I was looking for. I have swirled colors of frosting together before but never more than 2. I really wanted these to have a true camouflage look so I went for 4 colors! Rebel....I know :) I was really happy with the way they turned out. The chocolate cupcakes recipe comes from Baking Bites and they were delicious. Moist and chocolately with mini chocolate chips. Will definitely be making these again!

Moist Chocolate Cupcakes from Baking Bites

3/4 cup unsweetened cocoa
1 1/2 cups all purpose flour
1 1/2 cups sugar
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup buttermilk
1/3 cup vegetable oil or melted butter
1 teaspoon vanilla extract
2/3 cup mini chocolate chips

Preheat oven to 350 degrees. Place liners in 2 12 cup muffin tins. In a large bowl, whisk together cocoa, flour, sugar, baking soda, baking powder and salt until thoroughly mixed.

In a medium bowl, whisk together eggs, water, buttermilk, vegetable oil and vanilla.

Whisk into flour mixture until all ingredients are mixed and no streaks of flour remain.

Add in mini chocolate chips, if using.

Fill muffin cups about 2/3 full. Bake for 15 minutes or until toothpick inserted in the center comes out clean.

Remove cupcakes from the pan and allow to cool completely before frosting. They had the perfect cupcake dome after coming out of the over!

For the frosting colors I used Americolor Gel Paste, Leaf Green, Avocado, Chocolate Brown and Copper. Just scooped several spoonsfuls of each color in a pastry bag and that was it.

Pretty little camo cupcakes....alright maybe pretty shouldn't be used for camo! Haha manly cupcakes :)

Now I wish I had found these camouflage cupcake liners before. The birthday boy liked them so I guess that's all that matters. Print This