Small Batch Halloween Funfetti Cupcakes

My little niece has been asking me over and over again to make some "Halloween Cupcakes" and so, when we were finally ready to make cupcakes and I asked what flavor, she said "Halloween Flavor" . . . ummm okay . . . how about vanilla cupcakes with Halloween sprinkles to turn them into Funfetti?    Great idea!

I didn't want a bunch of cupcakes hanging out in the house, so I made my small batch Vanilla Cupcake recipe (only makes 10 cupcakes) and added pretty Halloween sprinkles.  Then, we topped them with an orange cream cheese frosting, more Halloween sprinkles and some cute little spider toppers that I found at the craft store.  The kids loved them.

You might also like:

Halloween Sugar Cookie Bars

Halloween Skeleton Cupcakes

Candy Caramel Apple Slices

Pumpkin Cupcakes with Nutella Cream Cheese Frosting

Chocolate Mocha Cupcakes with Pumpkin Pie Frosting

Small Batch Halloween Funfetti Cupcakes
From: Jenn@eatcakefordinner
(Printable Recipe)

1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 c. sugar
2 large eggs
1/2 c. vegetable or canola oil
1/2 c. buttermilk
1 1/2 tsp. vanilla extract
2 Tbl. Halloween colored sprinkles

Preheat oven to 350 degrees.  Line 10 muffin cups with paper liners and spray with cooking spray; set aside.  In a medium bowl, whisk together the flour, baking powder and salt; set aside.  In a separate medium bowl, whisk together the sugar, eggs, oil, buttermilk and vanilla and pour into the dry ingredients.  Stir together until almost combined and then stir in the sprinkles until just combined.  Spoon into prepared muffin cups, filling about 3/4 full.  Bake for about 17 minutes or until top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool and top with cream cheese frosting and additional sprinkles.

Cream Cheese Frosting
From: Jenn@eatcakefordinner

8 Tbl. unsalted butter, room temperature
4 oz. cream cheese, room temperature
pinch of salt
2 c. powdered sugar
2 tsp. vanilla extract
a few drops orange food coloring
milk, only if needed
additional sprinkles, for topping

In a medium bowl, combine softened butter, cream cheese and salt and mix until creamy.  Add one cup of powdered sugar and mix.  Add remaining one cup of powdered sugar, vanilla extract and food coloring and mix until smooth and creamy.  If frosting is too thick, add a tiny bit of milk and mix until desired consistency.  Spread or pipe onto cooled cupcakes and top with sprinkles.  I used a Wilton 1M piping tip on mine.   

Thin Mint {Grasshopper} Fudge Ribbon Cake

It's Girl Scout Cookie time.  I give in every time I see those delicious little cookies.  My absolute favorite are the Savannah Smiles (lemon ones).  I've already bought 5 boxes of cookies this year and two of those were Thin Mints.  The funny thing is, I have zero intentions of eating those Thin Mints plain.  I plan to add them to delicious desserts . . . like this amazing bundt cake.

This cake is incredible.  I used this Fudge Ribbon Cake recipe, but added crushed up Thin Mints and a little green food coloring to the cheesecake layer.  The mint flavor from the cookies is subtle, so if you want a stronger mint flavor, then add a little mint extract.

The cake is dense and chocolatey, the cheesecake layer is smooth and creamy and the glaze on top is rich and adds the perfect finishing touch to this divine cake.

It's the perfect cake for Girl Scout Cookie season and St. Patrick's Day! 

You might also like:

Mint Cookies 'n Cream Pudding Cookies

Swirled Mint Chip Brownies

St. Patrick's Day Pistachio Bundt Cake

Pistachio Blossoms

Thin Mint Fudge Ribbon Cake
(Printable Recipe)

Cake Layer:
1 (15.25 oz.) Devil's Food Cake Mix (I use Betty Crocker)
1 1/4 c. water
1/2 c. vegetable or canola oil
3 large eggs
1 tsp. vanilla extract

Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. unsalted butter, room temperature
1 Tbl. cornstarch
1 large egg
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
6 Thin Mint cookies, crushed (or Grasshopper cookies)
5-6 drops green food coloring

Chocolate Glaze
2 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1 c. powdered sugar
1 tsp. vanilla extract
2 Tbl. milk
3 Thin Mint cookies, crushed, for garnish (or Grasshopper cookies)

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  For the cake layer:  Combine dry cake mix, water, oil, eggs and vanilla and whisk until smooth and well combined.  Pour into prepared bundt pan and spread batter out evenly.  

For the cheesecake layer:  Combine cream cheese, butter and cornstarch and beat until creamy.  Add the egg, sweetened condensed milk, vanilla and green food coloring and mix until smooth and creamy.  Fold in the crushed cookies.  Spoon cream cheese mixture around the center of bundt pan, making sure to leave a border of chocolate cake mix around the edges.  Bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pan for 15 minutes, then invert to a cooling rack and cool completely.  When cool, prepare the glaze.

For the chocolate glaze:  Melt butter in a small saucepan over medium heat.  Whisk in the cocoa powder.  Remove from heat and stir in the powdered sugar and vanilla.  Add just enough milk to reach desired glaze consistency.  Pour over top of cake.  Immediately sprinkle with crushed cookies.  Allow glaze to set, then slice and serve.  Store leftover cake in the refrigerator.     

Jenn's Notes: If you want a stronger mint flavor, add 1/2 tsp. mint extract to the cheesecake batter.    

Base Recipe adapted from: Vanessa C.

Cinnamon Ripple Sweet Potato Bundt Cake

Happy Friday :) I am so excited to share this absolutely amazing Sweet Potato cake with you that screams Fall.

I have really become a fan of sweet potatoes over the past few years.  As a kid, I wouldn't even touch them.  Now, I look for recipes that I could easily incorporate them in to.  Whether it's in a savory recipe or a sweet recipe, sweet potatoes are delicious.

Today's recipe is a moist and dense bundt cake using mashed sweet potatoes.  This cake has the perfect amount of spice, a cinnamon sugar swirl and it's topped with a tangy cream cheese icing.  It is seriously heavenly.  No one will even know there are sweet potatoes in there.  I shared this cake with the neighbors and didn't tell them what was in it.  At first, they thought it was a pumpkin cake because of the color, then they tasted it and it wasn't pumpkin.  Everyone loved the texture and flavor and went back for seconds.  There wasn't a crumb left.  I later shared with them there were sweet potatoes in there.  A few people that think they "hate" sweet potatoes were in shock.

This amazing bundt cake is a must try recipe for Fall.

You might also like:

Sweet Potato Cake with Marshmallow Frosting

Pumpkin Pie Cake

Sweet Potato Casserole

Chicken, Corn and Sweet Potato Casserole

Cinnamon Ripple Sweet Potato Bundt Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 c. sugar
1 c. canola or vegetable oil
3 large eggs
2 tsp. vanilla extract
3 c. all-purpose flour
2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
2 c. cooked mashed sweet potatoes

Cinnamon Sugar Ripple
1/2 c. light brown sugar
1 tsp. cinnamon
2 tsp. unsalted butter, cold

Cream Cheese Icing
4 oz. cream cheese, softened
1 c. powdered sugar
2 tsp. vanilla extract
2 Tbl. milk

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  In a large bowl, whisk together the sugar and oil until well combined.  Add the eggs and vanilla and whisk until smooth.  In a separate medium bowl, combine the flour, baking soda, cinnamon, nutmeg and salt.  Add dry mixture to wet mixture alternately with mashed sweet potatoes, starting and ending with dry ingredients and beating after each addition until just combined.  Spread half of the batter evenly into the prepared bundt pan, batter is very thick.  

For the Cinnamon Sugar Swirl:  Combine the brown sugar and cinnamon; add the butter and mash together until a crumble mixture forms.  Sprinkle cinnamon sugar mixture over the batter in the pan.  Top with remaining cake batter and spread out evenly.  Bake in preheated oven for 60-65 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Cool in pan 10 minutes, then invert to a wire rack to cool completely.

For the Cream Cheese Icing:  You want the cream cheese really soft.  If it isn't soft enough, microwave for a few seconds.  Combine softened cream cheese, powdered sugar, vanilla and milk and stir together until smooth and creamy.  Drizzle over cooled cake.  Slice and serve.

Recipe Notes:  This recipe was only tested with fresh sweet potatoes, not with canned sweet potatoes.  You will need around 2-3 sweet potatoes for this recipe, depending on the size.  To cook the sweet potatoes, line a sheet pan with foil.  Poke a few holes into the sweet potatoes using a fork.  Place on the lined baking sheet and bake at 425 degrees for 1 hour or until very soft.  Remove from oven and cool.  Then, peel the sweet potatoes and mash.  This can be done ahead of time and refrigerated overnight.

Peach Cake with Cream Cheese Frosting

A few years back we planted a peach tree and this was the first year we got peaches from it and we got a LOT of peaches.  I have already made three batches of this low-sugar Peach Jam, I've made peach milkshakes and I still have a bunch of peaches left.  So, I threw some in this amazing cake.

The great thing is, this is a shortcut recipe.  I love using cake mixes and "doctoring" them up to create delicious cakes.  You always get consistent results when using a cake mix.  I used fresh peaches in this cake, but you can also used frozen peaches, if you prefer.  If you want to use frozen peaches, check out this post for directions.    

When eaten without frosting there is no mistaking this is a peach cake.  You can totally taste the peach flavor.  Once you top it with the cream cheese frosting, the peach flavor is there, but doesn't stand out quite as much.  This is a super moist cake with a great texture and a recipe I will have to make each year with my fresh peaches. 

You might also like:

Homemade Peach Freezer Jam with Less Sugar

Peach Bread with Cinnamon Streusel Topping

Peach Pie Sheet Cake Bars

Peach Cake with Cream Cheese Frosting
(Printable Recipe)

1 (15.25 oz.) box yellow cake mix
2 (3 oz.) pkgs. peach jell-o
4 large eggs
1 tsp. vanilla extract
1 c. canola or vegetable oil
2 c. fresh peaches, peeled and diced (around 4-5 peaches)

Cream Cheese Frosting
From: Jenn@eatcakefordinner
1/2 c. (8 Tbl.) unsalted butter, room temperature
1 (8 oz.) pkg. cream cheese, room temperature
pinch of salt
2 tsp. vanilla extract
2 1/2 c. powdered sugar
1-2 Tbl. milk, only if needed

Preheat oven to 350 degrees.  Grease a 9x13-inch cake pan; set aside.  In a large bowl, combine the cake mix, powdered jell-o, eggs, vanilla and the oil.  Whisk together until combined.  Fold the diced peaches into the cake batter.  Pour the batter into the prepared pan.  Bake for 40 minutes, or until a toothpick inserted in the center comes out clean (or with just a few moist crumbs).  Cool completely and then top with cream cheese frosting.

For the Cream Cheese Frosting:  In a medium mixing bowl, beat together butter and cream cheese until creamy.  Add the salt and vanilla and mix again.  Add powdered sugar, one cup at a time, until frosting is smooth and creamy.  If it's too thick, add a little milk until it reaches desired spreading consistency.  

Jenn's Notes:  This cake gets very dark when baking, but it doesn't taste burnt.  I also added 1 Tablespoon of Vanilla Bean Paste to my frosting, but that is totally optional.  

Base cake recipe adapted from: The Food Charlatan

My Go-To Banana Cake with Cream Cheese Frosting

This is my go-to banana cake recipe.  I have been making it for several years and I always get recipe requests for this.  Sometimes I switch up the frosting.  I've tried vanilla buttercream, cream cheese frosting, Nutella frosting and all are fabulous.  I've been a bit obsessed with cream cheese frosting lately.  That tang from the cream cheese just hits the spot :)

Next time you have some brown bananas lying around, you have got to try this.  The cake is dense and loaded with flavor.  Top it with whatever frosting you prefer and you might just find yourself buying bananas and letting them go brown on purpose, so you can make this sweet dessert.

You might also like:

Banana Pudding Bundt Cake with White Chocolate Ganache

Banana Bread with Crunchy Streusel Topping

Banana Cornbread with Cinnamon Creamed Honey

Banana Cake with Cream Cheese Frosting
(Printable Recipe)

2 Tbl. unsalted butter, softened
2/3 c. sugar
1 large egg
1/2 c. non-fat plain Greek yogurt
1 tsp. vanilla extract
2 ripe bananas, mashed (about 3/4 cup)
1 c. all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda

Cream Cheese Frosting
4 Tbl. unsalted butter, softened
4 oz. cream cheese, room temperature
pinch of salt
1 1/2 tsp. vanilla extract (or 1 Tbl. vanilla bean paste)
1 1/2 c. powdered sugar
milk, enough to reach desired consistency

Preheat oven to 375 degrees.  For the cake: Cream together butter and sugar until fluffy.  Add the egg and mix to combine.  Add the yogurt and vanilla and mix well.  Mix in the mashed banana.  Add the flour, salt, baking soda and stir together just until combined.  Pour into a greased 8x8-inch baking dish.  Bake for 25 minutes or until the top springs back when lightly touched or a toothpick inserted in the center comes out clean.  Cool completely and frost.  Store leftover cake in the refrigerator. 

For the frosting: Beat butter and cream cheese until fluffy.  Add a pinch of salt and the vanilla and mix until blended.  Add one cup of powdered sugar and mix until combined.  Add remaining powdered sugar and enough milk, as needed, to reach desired spreading consistency.  Beat until smooth and fluffy and spread over cooled cake.  

Base cake recipe adapted from: Butter Yum 
Frosting from: Jenn@eatcakefordinner

Cherry Cream Cheese Coffee Cake PLUS Eggland's Best 2018 Contest and Giveaway

Today is such a good day.  Not only do I have a super delicious cake recipe for you, but I have some news about an exciting contest that you should totally enter.

This post has been sponsored by Eggland's Best.  The Eggland's Best information, coupons and gift card have been provided by Eggland's Best.  As always, all opinions expressed herein are my own.

Eggland's Best (EB) is once again searching for the most passionate egg fan with the best and most creative original egg recipe.  The EB "America's Best Recipe" Contest invites fans from across the country to show off their hometown pride and submit recipes inspired by their favorite local/state ingredients or dishes.  

Submit your entries at https://www.americasbestrecipe.com/contest by April 30, 2018 for a chance to win $10,000.  All recipes must include at least two whole Eggland's Best eggs.  Fans can enter up to two recipes within each category, which means eight chances to win.  

Eggland's Best (EB) is the No. 1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin.  EB eggs have six times more vitamin D, more than double the omega-3s, 10 times more vitamin E and 25 less saturated fat than ordinary eggs.  Independent testing has also confirmed that EB eggs stay fresh longer than ordinary eggs.  With all those facts, it makes it easy for me to reach for Eggland's Best eggs at the grocery store.  Additional nutrition information can be found HERE.

While you are sitting there brainstorming about what delicious recipes you can submit, let me tell you about this amazing cake.  Cherries are the state fruit here in Utah, so of course that is what I chose to showoff my hometown pride.  Rather than making my own homemade cherry jam for this recipe, I opted for store-bought jam.  The layers of tender cake, sweet jam, tangy cream cheese and crumble topping are irresistible.   You will be going in for bite after bite of this cake.

Let me show you how easy this Cherry Cream Cheese Coffee Cake is to make.  

First, combine flour and sugar and cut in the cold butter.  Reserve one cup for later. 

Then, add in the baking powder, baking soda and salt.  Next, add the yogurt, egg and extracts and mix together until a thick batter forms.  Spread batter into a prepared springform pan.  

Top with cherry jam.

Prepare the cream cheese mixture and spread over the jam.

Last, add the slivered almonds to the reserved dry mixture and sprinkle all over the top.  Bake, cool and enjoy.

Now, remember to head on over to https://www.americasbestrecipe.com/contest by April 30, 2018 to submit your recipes and to see the official contest rules. 

In the meantime, make sure to enter my giveaway for one $25 virtual Visa gift card (can only be used online) and one coupon, valid for a free carton of Eggland's Best eggs, plus a coupon for a fee pouch of EB Hard-Cooked Peeled Eggs.  Giveaway is open to U.S. Residents only.  Winner will be contacted via email on Tuesday, March 20th and must respond within 24 hours to claim their prize or a new winner will be selected.  

a Rafflecopter giveaway

Cherry Cream Cheese Coffee Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/4 c. all-purpose flour
3/4 c. sugar
3/4 c. cold unsalted butter, cut into cubes
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 c. plain Greek yogurt (or sour cream)
1 extra-large EB egg
1 1/2 tsp. almond extract
1 tsp. vanilla

Filling
1 (8 oz.) pkg. cream cheese, softened
1/2 c. sugar
1 tsp. vanilla
1 extra-large EB egg
1/2 - 3/4 c. cherry jam
1/2 c. slivered almonds

Preheat oven to 350 degrees.  Grease a 9-inch spring form pan very well with cooking spray; set aside.  In a large mixing bowl, combine flour and sugar.  Add cubed butter and cut into flour mixture until it resembles course crumbs.  Remove one cup of the mixture and set aside.  To the remaining crumbs, add the baking powder, baking soda and salt.  In a separate small bowl, whisk together yogurt, egg, almond extract and vanilla extract.  Add wet ingredients to dry and mix together using a hand mixer until it's well combined.  Batter will be thick.

Spread into the bottom of the prepared spring form pan.  Spread the cherry jam over the top of the batter.  For the cream cheese layer: combine cream cheese, sugar, vanilla and egg in a small bowl and mix together until well combined.  Pour over cherry jam and spread out evenly.  Add slivered almonds to the one cup of reserved crumbs and sprinkle over the top of the cream cheese layer.  Bake for 60 minutes or until a toothpick comes out clean and center is barely jiggly.  Allow to cool in pan for 15 minutes before removing the sides of the pan.  Allow to cool completely, slice and serve.  


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Fudge Ribbon Cake PLUS a Giveaway

Today, I'm sharing a super impressive and delicious cake recipe with you to help you get excited for the latest Eggland's Best Delivers Sweepstakes.  From now until December 22, 2017, EB is calling on fans across the U.S. to enter their city to win a visit from the EB Better Egg Truck.

Fans can enter once per day, and share on Facebook or Twitter for an additional bonus entry.  One lucky fan will also be selected at random from the winning city to receive an exclusive Better Brunch from the EB Better Egg Food Truck for them and their closest friends.  How fun is that!!  Check out Eggland's Best website to find out more information on how to enter and for the official rules.

Eggland's Best (EB) is the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and Riboflavin.  These amazing EB eggs have 6 times MORE vitamin D, more than double the omega-3, 10 times more vitamin E and 25 percent less saturated fat than ordinary eggs.  Independent testing has also confirmed that EB eggs stay fresher longer than ordinary eggs.  Now, if that isn't enough to convince you to pick EB eggs over ordinary eggs, then click HERE for more superior nutrition information.

Click on the links down below if you would like to follow Eggland's Best:
Eggland's Best Website
Eggland's Best Facebook
Eggland's Best Twitter
Eggland's Best Pinterest
Eggland's Best Instagram

Now, onto this DIVINE cake.  I got this recipe from my friend and it's seriously amazing. No one will ever know how easy this impressive cake is to make.  It starts out with a cake mix, then you prepare the cheesecake layer and spread it over the cake batter.  When it bakes, the cheesecake layer sinks to the bottom and the chocolate cake rises to the top.  The texture of this cake is fantastic. You have soft cake mixed with dense cheesecake and when it's topped with a rich silky smooth chocolate glaze, you will be in heaven.  Seriously, make this ASAP. 

Meanwhile, make sure to enter my giveaway using the Rafflecopter down below.  Giveaway is open to U.S. Residents only.  Giveaway winner will be contacted via email and must respond within 48 hours or a new winner will be selected. 

a Rafflecopter giveaway

You might also like:

Chocolate Whoopie Pie Cake

Strawberry Poppy Seed Bundt Cake

Chocolate Chip Cookie Cheesecake Bars

Almond Joy Poke Cake

No-Bake Chocolate Eclair Dessert

Fudge Ribbon Cake
(Printable Recipe)

Cake Layer:
1 (15.25 oz.) Devil's Food Cake Mix
1 1/4 c. water
1/2 c. vegetable or canola oil
3 large Eggland's Best eggs

Cheesecake Layer
1 (8 oz.) pkg. cream cheese, room temperature
2 Tbl. unsalted butter, room temperature
1 Tbl. cornstarch
1 large Eggland's Best egg
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract

Chocolate Glaze
2 Tbl. unsalted butter
2 Tbl. unsweetened cocoa powder
1 c. powdered sugar
1 tsp. vanilla extract
1-2 Tbl. milk

Preheat oven to 350 degrees.  Grease and flour a large 12-cup bundt pan; set aside.  For the cake layer:  Combine dry cake mix, water, oil and eggs and whisk until smooth and well combined.  Pour into prepared bundt pan and spread batter out evenly.  

For the cheesecake layer:  Combine cream cheese, butter and cornstarch and beat until creamy.  Add the egg, sweetened condensed milk and vanilla and mix until smooth and creamy.  Spoon cream cheese mixture around the center of bundt pan, making sure to leave a border of chocolate cake mix around the edges.  Bake in preheated oven for 50 minutes or until a toothpick inserted in the center comes out clean.  Allow to cool in pan for 15 minutes, then invert to a cooling rack and cool completely.  When cool, prepare the glaze.

For the chocolate glaze:  Melt butter in a small saucepan over medium heat.  Whisk in the cocoa powder.  Remove from heat and stir in the powdered sugar and vanilla.  Add just enough milk to reach desired glaze consistency.  Pour over top of cake.  Allow glaze to set, then slice and serve.  Store leftover cake in the refrigerator.     

Jenn's Notes: You can use any flavor of cake mix, just make sure to prepare it according to the package directions.   

This post has been sponsored by Eggland's Best.  All thoughts and reviews are my own.  The EB nutrition value, sweepstakes information and giveaway prize was provided by Eggland's Best.

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Yellow Zucchini Sheet Cake with Chocolate Icing PLUS a Vanilla Bean Paste Giveaway

Sheet cakes are one of my favorite things to make.  Not only are they SO easy to make, but they come together super fast from start to finish and they feed a bunch of people.  Yellow Cake with Chocolate Frosting is such a classic flavor.  It was about time I made a zucchini version.

You will have no idea there is zucchini hidden inside this moist yellow cake.  I even fed it to three picky kids that asked for seconds and thirds and had no idea what was really inside.  It took me a few tries to get it just right.  The cake is so soft with a sweet amazing vanilla flavor and it's topped with a rich and chocolaty icing.  It really is phenomenal and it tastes great for several days.  

Let me just say . . . Good vanilla really does make all the difference.  I have tried many different brands of vanilla bean paste and Blue Cattle Truck Trading Co.'s Mexican Vanilla Bean Paste is THE BEST that I have tried.  I'm serious, not only does it come in a big jar, but it has the best flavor.  Ever since I first tried it, it's the only brand that I use.  They also have the best Mexican Vanilla Extract.  Mexican Vanilla makes everything better :) 

I have some great news . . . I have a jar of Mexican Vanilla Bean Paste to give away to one lucky reader.  Enter using the rafflecopter below the next image.

If you would like to purchase some Mexican Vanilla or Mexican Vanilla Bean Paste, visit www.mexicanvanilla.com and enter discount code: Jenn20 at checkout for 20% off your order.

a Rafflecopter giveaway

The winner of this giveaway is Betty P.  Congratulations :)

Yellow Zucchini Sheet Cake with Chocolate Icing
From: Jenn@eatcakefordinner
(Printable Recipe)

2 1/2 c. all-purpose flour
2 c. sugar
1 tsp. baking soda
1/4 tsp. baking powder
1/2 tsp. salt
1 c. unsalted butter
3 large eggs
1/2 c. buttermilk
1 Tbl. Blue Cattle Truck Trading Co. Mexican Vanilla Extract
     or 1 Tbl. Mexican Vanilla Bean Paste
2 c. shredded zucchini, peeled or unpeeled

Chocolate Icing
3 1/2 c. powdered sugar
1/2 c. unsalted butter
1/4 c. unsweetened cocoa powder
1/3 c. buttermilk
1 tsp. Blue Cattle Truck Trading Co. Mexican Vanilla Extract

Preheat oven to 375 degrees.  For the Cake:  In a large bowl, combine the flour, sugar, baking soda, baking powder and salt; set aside.  In a small saucepan over medium heat, melt the butter and add to the dry ingredients along with the eggs, buttermilk, vanilla and zucchini.  Whisk together until combined.  Pour into a well greased 13''x18''x1'' jelly roll pan and spread out evenly.  Bake for 18 minutes or until top springs back when lightly touched and a toothpick inserted in the center comes out clean.  Top will be browned.   Remove from oven and top with icing while the cake is hot.

For the Chocolate Icing:  Add powdered sugar to a large bowl; set aside.  In a small saucepan over medium heat, melt the butter; add the cocoa powder and buttermilk and stir until smooth and no lumps of cocoa remain.  Bring to a boil, remove from heat and pour over the powdered sugar.  Add the vanilla and whisk together until smooth and creamy.  Pour over hot cake and spread out evenly.  Top with sprinkles, if desired.  Allow to cool, slice and serve.  

This post is sponsored by Blue Cattle Truck Trading Co. All opinions expressed herein are my own.  Thanks for allowing me to work with the brands that I love and use in my own kitchen.

Linked up to The Weekend Potluck!

Almond Joy Poke Cake

One of my favorite candy bars is an Almond Joy.  There is just something about that gooey coconut center covered in creamy chocolate that gets me every time.  So, when I was feeling like an Almond Joy, I decided to turn that yummy candy bar into a decadent cake.  

This cake totally tastes like an Almond Joy.   

The base is a simple chocolate cake made with a box mix.  Devil's Food is my chocolate cake mix of choice lately.  I really like the flavor of it, so that is what I used.  Then, the middle layer is a gooey, sticky and totally divine coconut mixture.  I tried the filling using cream of coconut and I tried it using sweetened condensed milk.  The cream of coconut will give you more coconut flavor, but it really is delicious both ways.

To top it off, I made my go-to Easy Chocolate Icing.  I always have the ingredients on hand and it comes together super fast.  Don't forget the sliced almonds on top and there you have it . . . An irresistible cake that will satisfy your chocolate craving.

You might also like:

Almond Joy Magic Cookie Bars

Chocolate Whoopie Pie Cake

Better Than Anything Zucchini Poke Cake

Almond Joy Poke Cake
From: Jenn@eatcakefordinner
(Printable Recipe)

1 (15.25 oz.) box Devil's Food Cake Mix
Ingredients on the box to make cake (eggs, oil, water)
1 (14 oz.) can sweetened condensed milk
  or 1 (15 oz.) can cream of coconut
2 c. shredded coconut
3/4 c. sliced almonds

Chocolate Icing
4 Tbl. unsalted butter
4 Tbl. unsweetened cocoa powder
2 c. powdered sugar
1 1/2 tsp. vanilla extract
3 Tbl. milk

Prepare cake mix and bake according to package directions for a 9x13-inch cake.  When cake is done, while it is still warm, poke holes all over the cake using a toothpick or a fork.  Stir together sweetened condensed milk or cream of coconut and the shredded coconut and pour/spread over the warm cake.  It will be thick.  Allow to cool.  Some of the mixture will sink down into the holes in the cake.  When cake is cool, make the chocolate icing.

For the Chocolate Icing: Melt butter in a medium sauce pan over medium heat.  Stir in the cocoa powder until no lumps remain.  Remove from heat and stir in the powdered sugar, vanilla and milk.  Stir together until smooth and creamy and immediately pour over the cooled cake.  Spread out evenly.  Top with sliced almonds and allow icing to harden.  I like to refrigerate the cake overnight, so it's nice and firm and easier to cut into slices.

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