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

Printable Version

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.

To check out the other members go here.

Print This

Pumpkin White Chocolate Chip Loaf

This month the Cake Slice Bakers baked up a Pumpkin Chocolate Chip Loaf from Cake Keeper Cakes by Lauren Chattman . I have made a pumpkin chocolate chip bundt cake before and it was awesome. So I was super excited to try this recipe as well. Instead of using chocolate chips though, I decided I would try out white chocolate chips instead. This cake smelled amazing while it was baking and I could hardly wait to cut into it and try it! What a way to start the fall baking season!!!

Pumpkin Chocolate Chip Loaf

Recipe from Cake Keeper Cakes by Lauren Chattman

Printable Recipe

1 3/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

/4 teaspoon ground cloves

pinch of nutmeg

1/2 cup (1 stick) unsalted butter, at room temp

1 1/4 cups sugar

3 eggs

1 cup pumpkin puree

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips (I used white chocolate chips)

1 cup chopped walnuts (I omitted these)

Preheat oven to 350 degrees F. Coat the 9 x 5 inch loaf pan with non stick cooking spray.

Whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg in a medium bowl.

Cream together butter and sugar on medium high speed for about 3 minutes until fluffy.

Reduce mixer speed to medium low and adds eggs one at a time, mixing well between each addition.

Mix in pumpkin.

Slowly add dry ingredients until well combined, scrapes down sides as needed.

Stir in chocolate chips and walnuts, if using.

Pour batter into prepared pan and smooth the top with a rubber spatula.

Bake for 55 minutes to an hour or until cake is firm and toothpick inserted into center of a cake comes out clean.

Slice and serve!

This cake was delicious, if you want to see the other pumpkin chocolate chip cake I've made before check it out here.

If you want to check out other member of the Cake Slice Bakers check out the blogroll here.

Print This

Tres Leches

This month the Cake Slice Bakers baked up Johnny C's Tres Leches Cakes from Southern Cakes by Nancie McDermott. I have made both a regular tres leches and a chocolate tres leches and both were amazing so I was hopeful this one would be as well. I was a little hesitant with the lime zest cause that just seemed so odd to me, but I decided to go long with the recipe. However this recipe just says to top with with cream but I decided I would use the whipped cream from the other Tres Leches cake I used cause it was so good last time.

Johnny C's Tres Leches Cake from Southern Cake by Nancie McDermott

Printable Recipe

Cake:

3 cups all purpose flour

1 tbsp plus 1 tsp baking powder

1 cup (2 sticks) butter, softened

2 cups sugar

4 eggs

1 cup milk

Three Milk Sauce:

1 1/2 cups milk

1/2 cup sweetened condensed milk

One 12 ounce can evaporated milk

1 tbsp grated lime zest

Garnish with whipped cream and or fresh fruit such as kiwi or berries. I whipped a pint of heavy whipping cream with 3 tbsp sugar and covered the cake in the whipped cream.

Cake Method-

Preheat the oven to 350 degrees. Grease and flour a 13 x 9 inch pan. In a medium bowl, combine the flour and baking powder and stir with a fork to mix well.

In a large bowl, combine the butter and sugar and beat with a mixer on medium high speed to mix well. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl until the mixture is light and fluffy.

Add 1/3 of the flour mixture and half of the milk, beating at low speed each time until incorporated. Add another third of the flour, the remaining milk and the remaining flour the same way.

Pour the batter into the prepared pan and bake for 35-40 minutes. Mine took about 45 minutes. Bake until golden brown, the cake begins to pull away from the sides and the center springs back with touched.

While the cake bakes, make the milk sauce. You want the cake to be warm when you add the milk.

Three Milk Sauce:

Combine the milk, sweetened condensed milk and evaporated milk in a medium saucepan. Hea gently over medium heat, stirring often until the mixture is smooth and steaming hot. Do not let it come to a boil. Allow 10 minutes to cool before using.

To Finish:

Cool the cake in the pan on a wire rack for 10 minutes. Sprinkle the lime zest over the cake

Punch holes with a toothpick or fork. Slowly pour the warm milk, in stages, stopping to let the cake absorb the sauce before adding more. You may not need it all. You can always add more if needed. Let the cake stand for an hour. Then top with any whipped topping or refrigerate covered until ready to serve. Garnish however you wish!

I really wanted this cake to be good but it really just wasnt as good as the other Tres Leches I had made. I will say I had to bake mine for 45 minutes because the middle was not done and in the process I think the bottom got a little over cooked. Nothing horrible just darker than I would normally cook it. The cake wasnt as light and fluffy as I am used to tres leches being and I think it needed more milk sauce as well.

All in all this cake wasnt bad but next time I would definitely use the other recipes I have in the past.

I also recently added a Smitten Sugar Facebook page so please go online and check it out and while you are there make sure you "Like" my page! Happy Baking everyone!

Krystle

Print This

Shenandoah Valley Blueberry Cake

Cake Slice Bakers chose the Shenandoah Valley Blueberry Cake for June cake selection. My boyfriend and I were so excited cause we love anything with blueberries in it and this cake sounded light and delicious. It was very simple to throw together and tasted amazing. However, I would say its probably more like a blueberry muffin than a cake. Whatever you want to call it...it was delicious.

Its great with breakfast served warm or just at room temperature for a snack. The batter was a little thick but don't worry, it bakes up very nicely. I used frozen blueberries in mine and just dusted them with a little flour so they didn't sink to the bottom.

Shenandoah Valley Blueberry Cake

(Recipe from Southern Cakes by Nancie McDermott)

Ingredients

1 2/3 cups all purpose flour

½ tsp baking powder

¼ tsp salt

1/3 cup butter, softened

¾ cup plus 2 tbsp sugar

1 egg

1/3 cup milk

1 cup fresh or frozen blueberries (do not thaw)

Method

Heat the oven to 375F and generously grease a 9 inch square or round pan.

Combine the flour, baking powder and salt in a small bowl and stir with a fork to mix well.

In a medium bowl, combine the butter and sugar and beat with a mixer at high speed until well combined.

Add the egg and beat well for 1 to 2 minutes, stopping to scrape down the bowl until the mixture is smooth and light.

Stir in half the flour mixture then half the milk, mixing just enough to keep the batter fairly smooth and well combined. Add the remaining flour, then the rest of the milk, mixing gently. Stir in the blueberries.

Scrape the batter into the prepared pan and bake at 375F for 30 minutes or until the cake is golden, springs back when touched gently in the centre and is pulling away from the sides of the pan.

Serve a square of cake right from the pan, warm or at room temperature. If its round, let the cake cool in the pan on a wire rack or folded kitchen towel for 10 minutes and then turn it out to cool, top side up.

For a printable recipe go here.

This cake was buttery and moist and really let the blueberry flavor shine through. Now excuse me while I go eat another slice.

Print This

Super Moist Banana Cupcakes with Chocolate Frosting

This month the Cake Slice Bakers baked up a Banana Cake with Chocolate frosting. I was really excited to try this out with all the raves reviews everyone was giving them. I decided I would make mine into cupcakes instead of a 9 inch layer cake. I brought them to work today to share and everyone loved them! I had one with and without frosting and they are actually really good both ways. So even if you don't love frosting, these are amazing! The cake is super moist and delicious with a great banana flavor.

Banana Cupcakes with Chocolate Frosting from Southern Cakes by Nancie McDermott

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

3/4 cup (1 1/2 sticks) butter, softened

1 1/2 cups sugar

3 eggs, beaten slightly

1 tsp vanilla

1/2 cup buttermilk

1 1/2 cups mashed ripe banana (about 3 bananas)

Chocolate Frosting:

1/2 cups butter

1/3 cup cocoa powder

1/3 cup evaporated milk or half and half

4 cups sifted confectioners sugar

1 tsp vanilla

To make the cake, heat the oven to 350F. Grease your 9 inch cake pans or line the cupcake pans with liners. Combine the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well.

In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one at a time and then the vanilla. Beat well for 2 or 3 minutes, scraping down the bowl occasionally until you have smooth batter.

Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter evenly into cupcake liners.

Bake at 350 for 18-20 minutes until the cakes are golden brown, spring back when touched lightly in the center.

Allow to cool in pan for a few minutes and then transfer to a cooling rack.

To make the frosting, combine butter, cocoa and evaporated milk (or half and half) in a medium sauce pan. Place over medium heat and bring to a gentle boil. Cook, stirring often for about 5 minutes, until the cocoa dissolves into a dark buttery mixture. Remove from heat and stir in the sifted confectioners' sugar and vanilla. Beat with a mixer at low speed until you have a thick smooth frosting.

Frost cupcakes as desired and Enjoy!

For a printable version of this recipe go here.

Print This

Pineapple Upside Down Cake

This month the Cake Slice Bakers baked up a Pineapple Upside Down Cake. While I heard mixes reviews about this cake before I made it, I was really excited cause I have never made a Pineapple Upside Down Cake. The buttery crust along with caramelized fruit on top of this cake looked heavenly. However when I sliced in the cake the middle still appeared doughy and gummy. It baked for the entire 40 minutes and appeared to be done but I guess mine needed some extra time. The outer edges of this cake does taste really good I just wish it would have been more cooked throughout. I may have to try this one again! I feel there was something just a little off with this cake so I may have to experiment with it a little bit. Hope the others had a better success!

Pineapple Upside Down Cake Recipe from Southern Cakes by Nancie McDermott

Pineapple Topping:

1 20 oz. can pineapple rings, with their syrup or juice

4 tbsp cold butter

2/3 cup firmly packed brown sugar

10 maraschino cherries

Cake:

1 1/2 cups all purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1/2 salt

1/2 cup milk

4 tbsp butter, softened

1 egg

1 tsp vanilla extract

Heat oven to 350 degrees.

To make the topping: Drain the pineapple well, reserving 2 tablespoons of the juice of syrup for the cake batter. Melt the cold butter in a 10 inch cast iron skillet over medium heat. Or put the butter in a 9 inch round cake pan and put it in the oven for a few minutes as the heats melts the butter.

Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging then so they fit in 1 layer. (There may be a few leftover) Place a cherry in the center of each ring and set the pan aside.

To make the cake: In a large mixing bowl, combine the flour, sugar, baking powder and salt. Use a fork to mix them together well. Add the milk and butter and beat well with a mixer, scraping down the bowl once or twice until you have a thick, fairly smooth batter, about 1 to 2 minutes.

Add the egg, reserved pineapple juice or syrup and the vanilla. Beat for 2 minutes more, stopping to scrape down the sides.

Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the center. Cool in the skillet or pan for 5 minutes on a wire rack.

Carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate. Serve warm or at room temperature.

For a printable version click here.

Print This

Mississippi Mud Cake

This month the Cake Slice Bakers baked up a Mississippi Mud Cake. I had to sit out on the last couple of months cause I have been so busy, but I am glad I am back. I have heard mixed review from other bloggers on this cake, some really loved it and some thought the cake was more brownie-ish and the icing way too sweet! I actually probably wont be trying this cake as we have way too many sweets around here. Also I am not a huge fan on any type of nuts in my desserts so I actually only put the chopped pecans on half the cake. I am taking this cake to my family tomorrow to let them enjoy it. I will have to let you know the reviews later on. I think it smelled amazing while cooking though.

Mississippi Mud Cake from Southern Cakes by Nancie McDermott

Makes one 13 x 9 inch sheet cake

February’s Cake: Mississi

ppi Mud Cake

(Recipe from Southern Cakes by Nancie McDermott)

For the Cake

1 cup (2sticks) butter, cut into biug chunks

½ cup cocoa powder

4 eggs, beaten well

1 tsp vanilla extract

2 cups sugar

1½ cups all purpose flour

¼ tsp salt

1 cup chopped pecans or walnuts

For the Mississippi Mud Frosting

One 16 ounce box (3¼ cups) confectioners sugar

½ cup cocoa powder

½ cup (1 stick) butter, melted

½ cup milk or evaporated milk

1 tsp vanilla extract

4 cups mini marshmallows or 3 cups large marshmallows quartered

Method – Cake

Heat the oven to 350F. Grease and flour a 13x9 inch pan. In a medium saucepan combine the butter and cocoa powder and cook over medium heat, stirring now and then, until the butter is melted and the mixture is well blended, about 3 – 4 minutes. I did this in the microwave in 1 minutes intervals until the butter was melted about 3 mins. Stir in the beaten eggs, vanilla, sugar, flour, salt and pecans and beat until the batter is well combined and the flour has disappeared.

I also choose not to add the pecans to the batter until I poured into the pan that way some of the cake

didn't have the pecans in it.

Quickly pour the batter into the prepared pan and bake for 20 to 25 minutes until the cake springs back when touched gently in the centre and is beginning to pull away from the sides of the pan. Mine took about 20 minutes.

While the cake bakes, prepare the frosting so it is ready to pour over the hot cake.

Method – Mud Frosting

In a medium bowl combine the confectioners sugar and the cocoa powder and stir to mix well. Add the melted butter, milk and vanilla and beat everything together well. Set aside until the cake is done.

To Serve

Remove the cake from the oven, scatter the marshmallows over the top and then ret

urn the cake to the hot oven for about 3 minutes to soften the marshmallows.

Place the cake, still in the pan, on a wire rack. Pour the frosting all over the marshmallow dotted cake and eat straight away or allow to cool to room temperature. Cut the cake into squares and serve.

If you like melted chocolately goodness this cake is probably just for you! Enjoy!

Print This