Having made the recipe personally, we’d have to say it hardly falls into the ‘do nothing’ category! So, where did the name come from?According to the Blogger, Dan from Cakes Cottage, it is an old Country – Southern family cake. He raves about this cake and says it’s packed with flavor! So before you get too excited, there is a bit of work involved to make this cake.

It is however very easy. Dan says it’s as easy as making a box cake so if you can make one of those, you will be fine with this one! We love old fashioned cakes and if you can spare 10 minutes, this recipe is for you.

Cake :
2 cups all purpose flour
2 cups granulated sugar
2 eggs, slightly beaten
1 tsp vanilla
1 tsp baking soda
pinch of salt
1 large can (20 Oz) crushed pineapple with juice

Frosting :
1 stick (1/2 cup) butter
1 cup sugar
1 can (5½ ounce) evaporated milk
1 cup chopped walnuts or pecans
1 cup shredded coconut

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, Whisk together all the batter ingredients until just combined.
3. Pour into a greased 13×9 baking dish, and bake for 30-40 minutes or until a wooden toothpick, inserted in the middle comes out clean. Don’t overbake.
4. While cake is still baking, prepare the frosting.
5. Heat the butter, sugar, and evaporated milk in a small saucepan until boiling.
6. Cook and stir for about 5 minutes, or until slightly thickened.
7. Remove from heat and add in the coconut and pecans.
8. Remove the cake from oven, and using a kabob skewer or wooden spoon handle, or some similary-sized object, begin poking holes in the cake.
9. You need holes so that hot frosting has plenty of room to get down and soak the cake.
10. Pour frosting over the hot cake, spreading it out to make sure it’s all evenly dispersed.
11. Allow cake to cool for a bit before cutting.
12. Due to the frosting seeping into the cake, it is very moist!
13. Enjoy

thanks done share recipes to : www.flavorsrecipes.com/do-nothing-cake/

Chocolate Ganache Frosting is an indulgent way to top your favorite cake or cupcakes! Surprising that something this decadent can be so easy to make and uses only THREE ingredients and it’s pretty much a no fail recipe! This will quickly become your favorite way to top all your cakes!

What is a ganache? Chocolate Ganache is a very easy and rich glaze or filling made from chocolate and cream which is often smooth and shiny. I have used ganache to top pies and cakes and even my Baileys Brownies! Most often ganache is poured (as a glaze) and allowed to cool producing a decadent shiny finish on desserts.

This Chocolate Ganache Frosting recipe begins smooth and shiny, however I allow it to cool and then whip it till it is light and fluffy! This creates an exquisitely light and delicious topping which is more like what you would think a traditional frosting would be like.

I’ve kept this recipe short and simple with just 3 ingredients (that you most likely have on hand). While some recipes make ganache with corn syrup, I prefer to just keep the flavors simple… cream, chocolate and a pinch of butter.

INGREDIENTS:

• 12 oz semi-sweet chocolate chips
• 2 tbsp butter
• 1 1/4 cup heavy cream

DIRECTIONS:

1. Place chocolate chips and butter in a large bowl.
2. Heat the heavy cream either on the stove or in the microwave until almost boiling.
3. Pour the heated cream over the chocolate chips and butter. Allow to sit for 5 minutes without stirring.
4. Whisk until completely smooth and shiny.
5. Cool to room temperature (this may take about an hour, but you can leave it at room temperature for longer).
6. Whip the ganache with a mixer until light and fluffy.
7. Spread or pipe onto cooled cake or cupcakes.

thanks done share recipes to : https://www.spendwithpennies.com/chocolate-ganache-frosting/

I have some exciting news today!!!

Today is my first contributor’s post for Somewhat Simple.  Have you ever been to Stephanie’s blog?  She has recipes, crafts, and computer tips over there.  There is truly something for everyone to see.  I am excited to share a decadent dessert on her site for the next three months. 

Usually, I am a big fan of using boxed cake mixes to create fun cakes and cupcakes, but today I am sharing a homemade cake recipe with you. I love using coffee as the liquid in this cake to boost the chocolate flavor a little more.  You will not taste the coffee at all.  This salted caramel mocha bundt cake is another one of my favorite cakes that uses coffee!

This cake is baked in a 9×13 pan and then cut in half to create the layers in the cake. A salted caramel frosting holds the two cake layers together, and a chocolate frosting covers the entire thing. It’s so good!!!

Ingredients

• For the Cake
• 2 1/4 cups flour
• 1 1/4 cups sugar
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 1/2 cup oil
• 3 eggs
• 2 teaspoons vanilla
• 3/4 cup buttermilk
• 3/4 cup strong brewed coffee, cooled
• For the Salted Caramel Frosting
• 1/2 cup butter
• 1/2 teaspoon vanilla extract
• 1/4 cup caramel ice cream topping
• 1/2 teaspoon sea salt
• 2 1/2 cups powdered sugar
• 1 teaspoon whipping cream
• For the Chocolate Frosting
• 1/2 cup butter
• 1/4 cup shortening
• 1/2 teaspoon vanilla extract
• 1/4 cup cocoa powder
• 1 cup powdered sugar
• 2 Tablespoons whipping cream

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick baking spray.
2. Combine all the dry ingredients in a mixing bowl. Whisk together the oil, eggs, vanilla, buttermilk, and coffee in a separate bowl.
3. Slowly add the egg mixture to the dry ingredients. Beat for 2 minutes on low. Pour into the prepared pan. Bake for 27-28 minutes. Cool completely.
4. Cut the cake in half, so you have two equal smaller rectangles. Cover and set aside.
5. In a mixing bowl, cream the butter, vanilla, caramel, and salt. Slowly add the powdered sugar and milk. Beat until creamy.
6. In another mixing bowl, cream the butter, shortening, and vanilla. Slowly add the powdered sugar, cocoa, and milk. Beat until creamy.
7. Spread the salted caramel butter cream on top of one cake rectangle. Top with the other cake piece. Cover the entire cake with the chocolate butter cream. Store covered in the refrigerator for 3-4 days.

thanks done share recipes to : https://insidebrucrewlife.com/2013/04/salted-caramel-chocolate-cake/

Remember how I recently told you that these Peanut Butter Chocolate Corn Flakes Clusters were the last “peanut butter” recipe that I’d be making for a while, because I’d just polished off my last jar of homemade peanut butter and decided that I wouldn’t be making more for a while?

In case you don’t, that was like WAAAAAAY back when I made my Peanut Butter Chocolate Rice Krispies Treats. Okay, perhaps it was not exactly what YOU would call waaaaaay back, but to me, considering the fact that I STILL haven’t made a fresh batch of peanut butter since that day, I can totally affirm that it’s been an awful long time. And now, writing this post feels like some kind of self-inflicted torture.

I get the feeling that once I’m done writing, I will be totally done for… I won’t be able to resist for a second more and you’ll find me running, not walking, to the kitchen so I can whip me up a fresh batch of delicious Peanut Butter.


Peanut Butter Chocolate Corn Flakes Clusters | eviltwin.kitchen

But first, I need to share this recipe with you. Good thing is today, I’m sharing the easiest recipe in the world, for a change. You know how my recipes usually tend to be super long and complicated and have like 2 million steps to them and dirty just about every single bowl that you happen to own, and perhaps even have you borrow one or two from the neighbors?

Well, not this one. Today’s recipe uses only 4 ingredients and a grand total of 2 bowls, one of which you  won’t even need to clean. Just a quick little dry wipe will totally do the trick.

Well, okay, if you’re gonna get technical on me… you’re also going to need a mixing spoon or spatula and a cookie sheet, which you will need to line with parchment paper or a silicon baking mat.

And, you’re gonna need a knife to chop your peanuts (unless you bought them pre-chopped, if there actually exists such a thing as pre-chopped peanuts, that is) and a medium-sized spring-loaded ice cream scoop, if you happen to own one and, like me, jump at every possible occasion to use it!

Ingredients

• 2 1/4 cups (405g | 14.3oz) semi-sweet chocolate chips
• 3/4 cup (180g | 6.3oz ) natural creamy peanut butter (I use homemade)
• 4 cups (120g | 4.3oz) Corn Flakes cereal
• 1/2 cup (75g | 2.6oz) chopped roasted peanuts (plus more for garnish, if desired)

Instructions

1. In a large mixing bowl, combine the chocolate chips and peanut butter and place that in the microwave for 1 minute. Allow to rest for 1 minute and then stir for 1 minute. If there are still lumps of unmelted chocolate left, repeat the process but for 30 seconds this time. The chocolate chips should be completely melted and completely combined with the peanut butter, but the mixture should not be allowed to get hot.
2. Add the Corn Flakes and chopped peanuts and stir until the cereal is completely coated.
3. Drop the mixture by the tablespoonful (a medium-sized spring-loaded ice cream scoop works wonders for this) onto a 13" x 18" cookie sheet that's been lined with parchment paper or silicon baking mat.
4. Garnish with a sprinkle of chopped peanuts, if desired.
5. Send your clusters to the refrigerator until set, about 30 minutes.
6. Devour at least one right away and keep the rest in an airtight container, either in the refrigerator (where they will become somewhat firm and super crunchy) or the pantry (where they will remain much softer but still divinely crispy).

thanks done share recipes to : https://eviltwin.kitchen/peanut-butter-chocolate-corn-flakes-clusters/

Du hast genug von Möhrenkuchen, Osterlamm und Co.? Dann ist diese Torte aus saftigem Nougatboden und einer sündhaft leckeren Creme aus weißer Schokolade und Sahne genau das Richtige für dich. Hier ist jeder Bissen etwas Besonderes. Und weil wir Eierlikör lieben, kommt er gleich doppelt in die Torte: Sowohl der Boden als auch die Creme haben einen ordentlichen Schwipps. Was soll der Geiz!

1
Für die Creme Sahne erwärmen. Weiße Schokolade und Butter in der warmen Sahne schmelzen, Eierlikör unterrühren. Creme mindestens 4 Stunden kalt stellen.
2
Backofen auf 175 °C Ober-Unterhitze vorheizen. Springform einfetten.
3
Für den Boden Eier mit Zucker und Vanillezucker schaumig schlagen, Öl und Eierlikör einrühren. Nougat schmelzen und unterrühren.
4
Mehl mit Speisestärke, Salz und Backpulver vermengen, unter den Teig heben. Teig in die Springform geben und im heißen Ofen 60 Minuten backen, auskühlen lassen.
5
Tortenboden mit einem langen Messer waagerecht durchschneiden. Gekühlte Creme aufschlagen und eine Hälfte auf dem unteren Boden verstreichen.
6
Zweiten Boden auflegen und leicht andrücken. Tortenoberfläche und Rand mit übriger Creme einstreichen, mindestens 1 Stunde kalt stellen. Vor dem Servieren mit Kakao bestäuben.

thanks done share recipes to : https://www.springlane.de/magazin/rezeptideen/nougat-eierlikoertorte/?utm_source=pinterest&utm_medium=social&utm_campaign=post

Mayonnaise!  Yes, I really said ‘Mayonnaise’!

ChocolaTess Trivia!  Chop!Chop!  Quick history lesson today, because it’s interesting to find out new facts, right?  Then you can pay it forward. 🙂

Chocolate Mayonnaise Cake was a Depression-era (1929-39) dessert that was made popular by Best Foods/Hellmann’s to promote their delicious mayonnaise and it also provided as an economic substitution for butter and milk and most notably, for sour cream, sour milk and buttermilk as well, which were very popular at the time. 

It’s an old cat-in-the-hat baking trick that’s been around longer than cake mixes. 

Speaking of cake mixes, did you know you can substitute mayonnaise for the the oil and eggs in a cake mix?  You can!  You can get more info on that over at Duncan Hines.  They would know! 🙂 The fact of the matter is, this mayonnaise cake is fudgey, rich, moist, and a true classic chocolate dessert that tastes out of this world AMAZING!

Mayonnaise is essentially oil, vinegar, and egg, and while you could just add an extra egg to try and get the same effect, The Kitchn points out that the oil makes the cake tender, the egg helps the batter retain moisture, and the acid in the vinegar really brings out the chocolate flavor. 

If you don’t like mayonnaise, you can rest assured, you will not taste the mayonnaise at all.  It’s just there to bring in that super-moist ‘super power’ factor that we all love and adore.

The chocolate buttercream…OH EM GEE!  Perfect pairing with this cake!

I doooo love this cake and frosting and it’s been such a classic cake over-time!  And it always will be!  *swoon*

I got this recipe from A Bountiful Kitchen and it’s wonderful!

Ingredients

• Super-Moist Chocolate Cake
• 2 ounces bittersweet chocolate do not exceed 61% cacao, chopped
• 1 cup unsweetened Hershey's Special Dark Cocoa Powder or regular unsweetened cocoa powder
• 1 3/4 cups boiling water
• 2 3/4 cups all purpose flour
• 1 1/4 teaspoons baking soda
• 1/4 teaspoon baking powder
• 1 cup sugar
• 1 cup dark brown sugar packed
• 1 1/3 cups mayonnaise do not use reduced-fat,fat-free or Miracle Whip, Hellman’s
• 2 large eggs room temperature
• 2 teaspoon vanilla extract
• Chocolate Buttercream Frosting
• 1 1/4 cups butter softened
• 4 1/2 cups powdered sugar
• 3/4 to 1 cup unsweetened cocoa powder for dark frosting, use part Hershey’s Special Dark Cocoa, about 4 tablespoons
• 2 teaspoons vanilla
• 1/4 cup plus 2 tablespoons milk or heavy cream

Instructions

1. Preheat oven to 350°F
2. Butter and flour three 8" diameter cake pans with 1 1/2-inch-high sides, or two 9" pans.
3. In a medium bowl, combine the chopped chocolate and cocoa powder, then whisk in boiling water until chocolate is melted and smooth.
4. Sift flour, baking soda, and baking powder into another medium bowl. Set aside.
5. Using mixer, beat both sugars and mayonnaise in large bowl until well blended, 2 to 3 minutes. Add eggs 1 at a time, beating until well blended after each addition. Beat in vanilla.
6. Add flour mixture alternately with chocolate mixture, beating until blended after each addition.
7. Bake cakes until tester inserted into center comes out clean, 25-30 minutes.
8. Cool cakes in pans on racks 20 minutes.
9. Run small knife around sides of cakes to loosen.
10. Carefully invert cakes onto racks and let cool completely.
11. Frost when completely cooled.
12. Chocolate Buttercream Frosting
13. Using mixer, cream butter, add remaining ingredients and beat until smooth and creamy.
14. Place cake on a platter.
15. Frost top of first layer.
16. Place second layer on cake.
17. Frost sides and top.
18. Decorate with sprinkles if desired.
19. Serves 10-12.

thanks done share recipes to : www.thebakingchocolatess.com/super-moist-chocolate-cake-with-chocolate-buttercream-frosting/

Delight the whole crowd with our delectably airy Graham Cracker Eclair Cake. Graham cracker layers become cake-like and soft alongside the pudding.

What You Need

• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1-1/2 cups cold milk
• 15 graham crackers, broken crosswise in half (30 squares), divided
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 cup BAKER'S ONE BOWL Chocolate Frosting

Make It

1. Tap or click steps to mark as complete
2. Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Meanwhile, cover bottom of 8-inch square pan with graham squares, overlapping as needed to form even layer.
3. Stir COOL WHIP into pudding; spread half over graham squares in pan. Cover with 10 of the remaining graham squares. Repeat layers of pudding mixture and graham squares.
4. Refrigerate 3 hours. Spread with BAKER'S ONE BOWL Chocolate Frosting.

thanks done share recipes to : www.kraftrecipes.com/recipes/graham-cracker-eclair-cake-105225.aspx?cm_mmc=Social-_-Pinterest-_-Ahalogy-_-105225(jello17)