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Triple Chocolate Cake
This easy chocolate cake is made in your slow cooker - no muss, no fuss!
- 18-1/2 oz. pkg. chocolate cake mix
- 8-oz. container sour cream
- 3.9-oz. pkg. instant chocolate pudding mix
- 12-oz. pkg. semi-sweet chocolate chips
- 4 eggs, beaten
- ¾ c. oil
- 1 c. water
- Garnish: vanilla ice cream
- Place all ingredients except ice cream in a slow cooker; mix well. Cover and cook on high setting for 3 to 4 hours.
- Serve warm, garnished with scoops of ice cream.
Recipe Source: Gooseberry Patch 101 Slow-Cooker Recipes Cookbook
Blueberry 'n' Cheese Coffee Cake
This delightfully sinful coffee cake is perfect for Sunday brunch or dessert anytime. Add a scoop of vanilla ice cream for a special treat.
- ½ c. plus 2 T. butter, softened and divided
- 1-3/4 c. sugar, divided
- 2 eggs
- 2-1/2 c. all-purpose flour, divided
- 1 t. baking powder
- 1 t. salt
- ¾ c. milk
- ¼ c. water
- 2 c. fresh blueberries
- 8 oz. pkg. cream cheese, cut into ¼ inch cubes
- 2 T. lemon zest
- Beat ½ c. butter with an electric mixer at medium speed until creamy; gradually add 1-1/4 cups sugar, beating well. Add eggs, one at time, beating after each addition.
- Combine 2 cups flour, baking powder and salt; stir well.
- Combine milk and water; stir well.
- Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture.
- Gently stir in blue berries and cream cheese.
- Pour batter into a greased 9”x9” baking pan.
- Combine ½ c. flour, ½ c. sugar, lemon zest and 2 tablespoons butter, stir well with a fork. Sprinkle mixture over batter.
- Bake at 375 degrees for 55 minutes or until golden.
- Serve warm or let cool completely on a wire rack before serving.
Recipe Source: Gooseberry Patch Best-Loved Baking Recipes Cookbook
Lemon Cake with Lemon Filling and Lemon Butter Frosting
This moist lemon cake makes a wonderfully delicious dessert for get-togethers or a special treat for Sunday dinner.
- 2 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. salt
- ½ c. butter
- 1¼ c. white sugar
- 3 eggs
- 1 tsp. vanilla extract
- 1 c. milk
- 1 tbsp. grated lemon zest
- ½ c. fresh lemon juice
- 1 tbsp. cornstarch
- 6 tbsp. butter
- ¾ c. white sugar
- 4 egg yolks, beaten
- 4 c. confectioners' sugar
- ½ c. butter, softened
- 2 tbsp. fresh lemon juice
- 1 tsp. grated lemon zest
- 2 tbsp. milk
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. Mix the flour, baking powder and salt together. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated.
- Pour batter into prepared pans. Bake in preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pans on wire racks for 10 minutes, then invert onto wire racks to cool completely.
- To make filling: In medium saucepan, mix together 1 tablespoon lemon zest, ½ cup lemon juice and 1 tablespoon cornstarch until smooth. Mix in 6 tablespoons butter and ¾ cup sugar, and bring mixture to boil over medium heat. Boil for one minute, stirring constantly. In small bowl, with a wire whisk, beat egg yolks until smooth. Whisk in a small amount of the hot lemon mixture. Pour the egg mixture into the sauce pan, beating the hot lemon mixture rapidly. Reduce heat to low; cook, stirring constantly, 5 minutes, or until thick (do not boil).
- Pour mixture into medium bowl. Press plastic wrap onto surface to keep skin from forming as it cools. Cool to room temperature. Refrigerate 3 hours.
- To make frosting: In large bowl, beat confectioners' sugar, ½ cup butter, 2 tablespoons lemon juice and 1 teaspoon lemon zest until smooth. Beat in milk, and increase speed and continue to beat until light and fluffy.
- To assemble: With long serrated knife, split each cake layer in half horizontally, making 4 layers. Place 1 layer, cut side up, on a serving plate. Spread with half of the lemon filling. Top with another layer, and spread with ½ cup frosting. Add third layer, and spread with remaining half of the lemon filling. Press on final cake layer, and frost top and sides of cake with remaining frosting. Refrigerate cake until serving time.
Recipe Source: AllRecipes.com