Fudge Ice Cream Sandwich Cake

I have not made this ice cream cake in years.  Years!! What is my problem?  How could I have deprived my children for so long?  I honestly don't know, but I am rectifying the situation now.  With this cake.  It is so easy, and seriously, who doesn't like ice cream sandwiches?  With an Oreo fudge filling? Topped with whipped topping, more Oreos, and hot fudge sauce? Yeah.  Everyone wants this cake. I originally found this recipe in a Kraft Foods magazine quite a few years ago, and have adapted it.  

Fudge Ice Cream Sandwich Cake

24 ice cream sandwiches (you can get creative and use different flavors)
4 cups whipped topping
1 cup hot fudge, warmed
2 packages (4 serving size each) instant chocolate pudding mix
2-4 Tablespoons milk
24 Oreo Cookies, chopped

Layer 12 of the ice cream sandwiches on the bottom of a 9x13 pan. Place in the freezer.

In a large bowl, stir together 2 cups of the whipped topping and the warm hot fudge until blended.  Add the pudding mixes and stir until combined.  Stir in enough of the milk to reach a spreadable consistency.  Stir in about 2/3 of the chopped Oreo cookies.  Remove the pan of ice cream bars from the freezer, and spread the fudge mixture evenly over the top.  Layer the remaining 12 ice cream sandwiches on top of the filling.  

Spread the remaining 2 cups of whipped topping evenly over the top. Sprinkle with the remaining 1/3 of the chopped Oreos, and drizzle with extra hot fudge sauce, if desired.  Freeze until solid.  Makes 24 servings.

Enjoy!  -Cardamommy

S'Mores Layer Cake

Holy Birthday Cake, right? My oldest Hungry Puppy is turning 10 in a few days, and her party is tonight!  She requested a s'mores cake, so we had to really go for it.  I did a lot of conceptualizing on this cake.  Should it be a brownie type cake? How many layers?  How should be incorporate the graham cracker element?  So many decisions!  We finally came to this conclusion, though, and it is totally a winner.  And it looks amazing too, doesn't it?  I started with a graham cracker cake layer (modified from this recipe), topped with graham cracker marshmallow cream filling, a chocolate cake layer, more marshmallow filling, another graham cracker cake layer, then hot fudge over it all.  Oh yes hot fudge.  Sprinkle some graham crackers, chocolate bar pieces, and marshmallows on top and it is finished!  Happy Birthday to my girl!!

S'Mores Layer Cake

Graham Cracker Cake:
3/4 cup all purpose flour
2 1/4 cups graham cracker crumbs
3 3/4 teaspoons baking powder
3/4 cup (1 1/2 sticks) butter, room temperature
1 cup granulated sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup milk

Chocolate Cake:

3/4 ounces semi-sweet chocolate chips   

1/3 cup milk    

1/3 cups hot water   

1/3 cup mayonnaise 

1 large eggs  

1/2 teaspoons vanilla extract 

3/4 cups granulated sugar

3/4 cups all-purpose flour  

1/3 cup unsweetened cocoa powder 

3/4 teaspoons baking soda 

1/4 + 1/8 teaspoons baking powder  

1/4 teaspoon salt 

Graham Cracker Marshmallow Cream Filling:
2 jars (7 ounces each) marshmallow cream
1 cup shortening
2/3 cup powdered sugar
1 1/2 teaspoons clear vanilla
pinch of salt
1 Tablespoon hot water
2 full graham cracker sheets, broken into bite size pieces
1 jar (12 ounces) hot fudge sauce, warmed up until pourable
Mini marshmallows, graham cracker pieces, chocolate bar pieces, to garnish


Preheat the oven to 350F.  Spray 3 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly spray the parchment. Set aside.

For the graham cracker cake, whisk together the flour, graham cracker crumbs, and baking powder in a medium bowl.  Set aside.  In a large bowl, cream together the butter and sugar until smooth.  Beat in the eggs, one at a time, until blended.  Beat in the vanilla extract.  Beat in 1/3 of the flour mixture, followed by 1/2 of the milk, then repeat.  Add the remaining 1/3 of flour mixture and beat until just incorporated.

Spread half of the batter evenly in the first prepared pan, and the other half in the second pan (the third pan is for the chocolate cake layer).  Bake the cakes for about 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.  Remove cakes from the oven and let cool for about 10 minutes.  Turn the cakes out of the pans and peel the parchment off of the bottoms.  Let cakes cool on a cooling rack.

While the graham cracker cakes are baking , make the chocolate cake layer.  In a small microwaveable bowl, combine the chocolate chips, and milk.  Heat in the microwave for about 30 seconds, or until the milk is steaming, but not boiling.  Remove from the microwave and let sit for a minute or two.  Stir gently until combined, then add the hot water and set aside.

In a large bowl, beat together the mayonnaise, eggs, vanilla, and sugar until well blended and smooth.  Add the flour, cocoa powder, baking soda, baking powder, salt, and the milk/chocolate mixture.  Beat together until combined and smooth. Pour the batter into the prepared pan.

Bake the cake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and place on cooling rack for about 10 to 15 minutes.  Turn the cake out of the pan and peel the parchment off of the bottom.  Let cake cool on a cooling rack.

For the marshmallow cream frosting, beat together the marshmallow cream, shortening,  powdered sugar, vanilla, salt, and hot water until light and fluffy.  Stir in the graham cracker pieces.

To assemble the cake, place a graham cracker cake layer on a cake stand or serving plate.  Spread half of the marshmallow cream filling on top.  Place the chocolate cake layer on top, and spread the remaining marshmallow cream filling on top.  Place the remaining graham cracker cake layer on the very top, and pour the hot fudge over the cake, letting it run down the sides.  Sprinkle the top with mini marshmallows, chocolate bar pieces, and graham cracker pieces.  Makes 16 to 20 servings.

Enjoy!  -Cardamommy

Hot Fudge Chocolate Sour Cream Cake

I haven't made a seriously chocolate cake in a long time, and I am so excited about this one!  This cake has been a long time in the making.  This is the third or fourth time that I have made the cake, and the first time that it has been a success.  I love this chocolate cake recipe so much that I just couldn't give it up!  I originally put the cake in a bundt pan, and I had a chocolate lava flow all over my oven.  Yikes.  Then I cut the recipe by 1/4, and it didn't overflow, but then it also didn't come out of the pan.  This time, I put the reduced recipe in  2 9 inch cake pans and slathered it with hot fudge and frosting.  Total success.  Moral of the story?  Never give up when chocolate is involved.  Here's to perseverance! Original frosting recipe found here.

Hot Fudge Chocolate Sour Cream Cake

Chocolate Sour Cream Cake:
3/4 cup cocoa powder
1 cup semi sweet chocolate chips
3/4 cup boiling water
1 3/4 cup all purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1 cup (2 sticks, 16 Tablespoons) butter, room temperature
2 cups brown sugar
4 eggs
1 Tablespoon vanilla extract
1 1/4 cups sour cream
1 1/4 cup milk chocolate chips

Hot Fudge Frosting:
1/2 cup (1 stick) butter, room temperature
1/4 cup shortening
1/3 cup cocoa powder (use dark cocoa powder if you have it, I would have but I ran out!)
2 cups powdered sugar
1 Tablespoon milk
1 cup hot fudge sauce (I used room temperature sauce from a jar)
1 teaspoon vanilla extract
3/4 cup hot fudge sauce

Preheat the oven to 350F.  Lightly grease 2 9-inch round cake pans with cooking spray, then line the bottoms with parchment paper and lightly grease the parchment.  Set aside.

For the cake, place the cocoa powder and semi sweet chocolate chips in a medium bowl.  Pour the boiling water over the chocolate and stir until melted and smooth.  Set aside.  In a separate bowl whisk together the flour, baking soda, and salt.  Set aside.  In a large bowl, cream together the butter and brown sugar until light and fluffy.  Beat in the eggs, one at a time, followed by the vanilla, scraping down the sides of the bowl if necessary.  Beat the mixture until well blended.  On low speed, beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream.  Repeat with another 1/3 of the flour and the remaining sour cream, finishing with the last of the flour.  Beat just until blended.  Add the chocolate mixture and beat on low until incorporated.  Stir in the chocolate chips. 

Divide the batter evenly between the two prepared pans and smooth the tops.  Place the cakes in the oven and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove the cakes from the oven and place on a cooling rack to cool for about 10 minutes.  Run a knife around the edge of the cakes to loosen from the pans, then carefully turn the cakes out of the pans and let cool completely on a cooling rack.

For the hot fudge frosting, beat the butter and shortening together until smooth.  Add the cocoa powder and powdered sugar, and beat until combined.  Add the milk and beat until incorporated.  Add the hot fudge sauce and vanilla extract and beat until the frosting is light and fluffy.

To assemble the cake, place one cake layer on a cake plate.  Spread the 3/4 cup of hot fudge sauce over the top of the cake.  Spread about 3/4 to 1 cup of frosting over the hot fudge.  Place the second cake layer on top, and frost the top and sides with the remaining hot fudge frosting.  Decorate with chocolate stars, if desired.  Makes 12 to 16 servings.

Enjoy!  -Cardamommy

Chocolate Caramel Whipped Cream Cake

I have never been a fan of Better than Sex cake.  I don't see what the big deal is about cake mix and cool whip.  And I think the name is kind of dumb.  Don't hate me.  I changed my tune, however when I came across this recipe.  I made a few changes to the recipe and came up with this luscious dessert made completely from scratch. It looks like a ton of steps and a ridiculous amount of work, but do not be deceived!  This is a deliciously moist chocolate cake soaked with caramel and chocolate sauce, topped with whipped cream, more caramel sauce, and toffee bits. Divine.  So good.  But I'm still not going to call it Better than Sex cake.  Maybe I'll name it The Little Death Cake, or O My Cake.

Chocolate Caramel Whipped Cream Cake


Caramel Sauce:
1 cup granulated sugar
1/4 cup water
1/2 cup butter
1/2 cup heavy cream
1 teaspoon vanilla
Pinch of kosher salt


Cake:
1 cup granulated sugar
3/4 cup + 2 Tablespoons all purpose flour
6 Tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup canola oil
1 teaspoon vanilla extract
1/2 cup boiling water

Fudge Sauce:
2 ounces bittersweet chocolate, chopped
1 Tablespoon butter
1/3 cup water
3 Tablespoons granulated sugar
3 Tablespoons corn syrup
Pinch of salt
1 teaspoon vanilla extract

Whipped Cream:
1 cup heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
1/2 cup chocolate covered toffee bits, for garnish
1/4 cup caramel sauce, for garnish

To make the caramel sauce.  In a heavy bottomed saucepan, combine the sugar and the water.  Cook over medium heat (do not stir, just swirl the pan lightly) until the sugar dissolves, about 4 or 5 minutes.  Increase the heat to medium-high and cook the sugar syrup for 7 or 8 minutes until it is amber colored.  Add the butter and lightly stir or swirl the mixture until it melts, being careful not to splash the sauce up the sides of the pan.  When the butter is melted, remove from the heat and stir in the cream, vanilla, and salt.  Let cool before transferring to a jar.  Store in the refrigerator.  Makes about 1 1/2 cups.

Preheat the oven to 350F.  Spray a 9 inch square cake pan with cooking spray.  Set aside.

In a large bowl, stir together the sugar, flour, cocoa powder, baking powder, baking soda, and salt. Add the egg, milk, oil, and vanilla, and stir until well blended.  Stir in the boiling water.  Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean.  

Remove the cake from the oven and poke evenly spaced holes in the cake with a straw, about 1 inch apart.  Drizzle 3/4 cup of the caramel sauce evenly over the cake, letting it soak into the holes.

To make the the fudge sauce, melt together the butter and chocolate (in the microwave or in a double boiler).  In a small saucepan, bring the water to a boil.  Stir the chocolate/butter mixture into the boiling water.  Add the sugar, corn syrup, and salt, and stir until smooth.  Bring the mixture to a boil, then reduce heat slightly (still maintaining a boil) and let cook for 9 minutes.  Remove from heat and let cool for 15 minutes.  Stir in the vanilla.  Spread fudge sauce over the caramel drizzled cake.  Place the cake in the refrigerator to chill before topping with whipped cream.

In a medium bowl, place the whipping cream, vanilla, and powdered sugar.  Beat with a hand mixer (or stand mixer) until stiff peaks form.  Spread the whipped cream evenly over the chilled cake. Sprinkle the chocolate covered toffee bits over the whipped cream, then drizzle the caramel sauce over the top.  Makes 12 servings.  

Enjoy!  -Cardamommy

Chocolate Covered Cherry Birthday Cake

This post is dedicated to Chemist Cuisinier PhD, who had a birthday yesterday. In an attempt to express my appreciation for everything she does for me (which is a lot), I made her this chocolate covered cherry cake, which she had mentioned a little while ago she wanted. Happy birthday to my wonderful, fabulous, gorgeous, brilliant, kind, caring, selfless, thoughtful, funny sister! She is one of the best people I know. If I can be half as amazing when I grow up as she is now, I feel I will have achieved something in my life. Happy birthday, Chemist Cuisinier PhD! I love you!

You Will Need:
1 Recipe Cake (I used cherry chip mix because I was on a time limit)
1 Jar Hot Fudge, or make your own (super easy and delicious! I used this recipe)
1 Sleeve Oreos, crumbed (is that a real word?) with a cuisinart
1 Recipe Buttercream Frosting (I used this recipe)
3 Boxes Chocolate Covered Cherries
1-3 Maraschino Cherries

*Original Post found Here

1. Prepare cake batter and split evenly between two 6 or 7-inch round cake pans. Bake, cool, and shave tops off to create a flat surface.

2. Place pieces of wax paper on a cake stand and set first layer of cake on it.

3. Put about 1/4 C frosting on the top of the first layer of cake. Cover with chocolate covered cherries. Spoon frosting over cherries and smooth out to create a flat surface. Also frost the sides of the first layer. Freeze for 30 minutes.

4. Place second layer on top of the cherries and cover both layers with frosting. Make sure it is relatively smooth. Freeze again for 30 minutes.

5. This is the part that gets messy. Slowly pour [room temp] hot fudge over the top of the cake and let drip over the sides. As it drips, spread on the sides with a knife. Cover entire cake with oreo crumbs (I did this by putting crumbs in my hand and gently smooshing them to the sides of the cake. It was messy.

6. Freeze for another 30 minutes to make sure everything is set.

7. Place a dollop of icing on the top and garnish with maraschino cherries. Serve cold or at room temperature.

Mahlzeit!
-Coriaunty