It’s Secret Recipe Club time again. I was really hoping to get a good dessert blog, as the last couple of month’s I have gone savory. As luck would have it, I was assigned Annie’s Noms a mostly dessert blog from The United Kingdom. Yup, I was in luck there were many, many dessert recipes to pick from. As I am a slight chocolate cake addict, and always like to try out new recipes, I decided to go with her recipe for Chocolate Sour Cream Bundt Cake. I had sour cream that needed to be used up, plus I haven’t brought the bundt cake pan out in a while so it was the perfect fit. The cake was moist and delicious, and everyone especially liked the glaze. This is a recipe I will be making again for sure, plus I pinned some other desserts to try at another time too. One of the things I love most about The Secret Recipe Club is finding all these delicious new recipes! On to the cake…
- 6 oz semi-sweet chocolate
- 1 1/2 cups sugar
- 1 cup butter, softened
- 4 eggs
- 1 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 cup cocoa powder
- 2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups sour cream
- 2 oz semi-sweet chocolate, melted
- 1 cup icing sugar
- 1/2 tsp vanilla extract
- 4 Tbsp water
1. Break up 6 oz of chocolate and melt in microwave, or on stove top, watch closely so it doesn’t burn. Set aside to cool.
2. Beat softened butter with sugar until light and fluffy. add eggs one at a time, and vanilla.
3. Combine next 5 ingredients in separate bowl. Alternate this mixture with sour cream, as you add it to butter/egg mixture.
4. Pour batter into a greased and floured bundt cake pan. Bake for 55-60 minutes, in a 325 degree oven. Cool for 10 minutes, then flip onto serving plate. Cool completely.
5. To make frosting beat together all ingredients, and gently scoop onto cake. Let set for 1 hour before slicing.
6. Eat and enjoy!
I made a small little cake and some homemade ice cream for my little family of five last night. At first I was reading the ingredients and it kind of freaked me out a bit. No eggs, in cake. Do I add eggs, alas, it must be a misprint. Well, Betty Crocker has never lead me amiss in the past, so we will try it out. Cake with no eggs. Lucky I did because we got to enjoy one of the moistest, full of flavor cakes, ever! Even my pie loving husband proclaimed that I should definitely make this one again! I am tempted to eat the rest of the cake for lunch today, so I will be sending the leftovers to work with my husband. If you are looking for a smaller cake, with lots of flavor, look no further, this is it, the one you’ve been looking for!
Recipe from Betty Crocker Fall Baking (recipe magazine)
- 1/3 cup butter (do not use margarine)
- 3/4 cup granulated sugar
- 1 cup applesauce
- 1 tsp vanilla
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 tbsp. butter (do not use margarine)
- 1 cup powdered sugar
- 1/2 tsp rum flavor
- 4 tsp milk
1. Grease a 8×8 inch cake pan. Pre heat oven to 350 degrees.
2. For cake, melt butter in medium-sized saucepan and cook over medium for about 2-3 minutes until it just starts to turn brown. Remove from heat and stir in sugar, applesauce and vanilla. Stir in dry ingredients and stir until just combined. Pour into prepared pan and bake for 30 minutes.
3. To make glaze, melt butter in small saucepan and cook over medium heat for 2 minutes, again, until just turned brown. Remove from heat, stir in remaining glaze ingredients and pour over warm cake. Sprinkle with additional cinnamon.
4. Serve cake warm. Eat and enjoy!
I have found a new site full of great recipes! Don’t you just love when that happens. The site I am talking about this time around is King Arthur Flour. Go, enjoy, drool. That is where I found this recipe for Chocolate Zucchini Cake that was specifically requested when we had friends of ours over for dinner. They have like a bajillion other recipes I have my eye on so after pinning several I finally just added the whole website to my favorites list. Keep an eye out, I am sure there are many more to come on this little blog of mine, for now, enjoy this Chocolate Zucchini Cake.
1. Beat together butter, oil, sugar, vanilla, baking soda, baking powder and salt. Beat in eggs.
2. Stir together the flour, cocoa, and espresso powder. Alternately add this with yogurt (or sour cream or buttermilk). Stir in zucchini and 1/2 cup chocolate chips. Bake at 350 for 45 minutes, or until toothpick comes out clean. The original recipe called for 30-35 minutes, mine just would not cook in the middle, so you may want to start there.
3. Remove from oven and sprinkle with remaining chocolate chips, return to oven for 5 minutes. Spread chocolate chips on cake. Cool.
4. Eat and enjoy!
It is time for The Secret Recipe Club
Yes, I know how time flies, and must say this is the quickest I have ever made my chosen selection. I was assigned From Chapelhill to Chickenville this time around, and I think I made my assignment about two days later. After reading through every single recipe I finally decided to give these Caramel Apple Cupcakes a try. They were delicious! Even my husband, a I would rather have chips than a dessert sort of guy, really liked them. I tried to whip that icing up into a frosting but mine still turned into more of a glaze but hey that was one yummy glaze and the caramel portion of this recipe makes your house smell divine. All my kids came in from the park proclaiming the house smelt like Christmas. Make these, enjoy these, I highly recommend!
- 1 boxed cake mix pus eggs milk, oil called for on box-Aimee used white, I used yellow as I already had one
- 2 cups peeled and diced apples
- 1 lb light brown sugar
- 1 cup heavy whipping cream
- 1/2 tsp baking soda
- 1/2 cup butter
1. Make cake according to package directions, stir in diced apples. Bake according to times on box.
2. To make icing melt together the brown sugar and whipping cream. Bring to a rolling boil. Boil for an additional minute, add baking soda, boil another minute. Remove from heat. Add butter but don’t mix it in, cool.
3. Beat frosting until desired consistency is reached. spread onto cooled cupcakes.
4. Eat and enjoy!
Check out what eveyone else made at the link below: