Too Much Chocolate Cake

 

 

You need:

1 (18.25 ounce) packagedevil's food cake mix

1 (5.9 ounce) packageinstant chocolate pudding mix

1 cupsour cream

1 cupvegetable oil

• 4eggs
• 1/2 cupwarm water
• 2 cupssemisweet chocolate

 

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

 

 

 

 

 

 

How To Make Cake Pops

Cake Pops are probably one of my favorite treats! I love how they look like cute little lollipops and can be made into any color or flavor to suit your party. Plus they are the perfect little bite-sized indulgence! We've had a few readers ask us to share our tips and tricks for creating these little cuties, so here is our step-by-step tutorial for making the perfect cake pop. Enjoy!
1. Bake a cake. Any flavor you like, I used a box mix Red Velvet cake for these. Pictured is half of the cake recipe, as it made two square pans. 2. Add 2 cups of frosting. Any kind you like is fine, I used a store-bought cream cheese frosting for these. 3. Use your clean hands to mix together the frosting and cake. This step is pretty messy! 4. Form your cake pop batter into small balls, about 3-4 tablespoons each. You don't want them to be too big, just so they easily fit in the palm of your hand.
1. Once you have formed all your pops (a standard size cake will make around 50 pops) put them in the refrigerator for 1-2 hours or the freezer for half and hour or so. 2. While those are in the refrigerator you can get your candy melts and other supplies ready. I like to use candy melts with 1 tablespoon of oil (canola or vegetable) and melt them in the microwave. You will probably use about twice what is pictured for all the pops. 3. Dip a lollipop stick in the melted chocolate. 4. Push the stick 2/3 through a cold cake pop. 5. Dip the pop in the melted chocolate. 6. Allow any excess chocolate to drip off the pop before inverting it in the craft foam.
You will need to leave the pops in the foam while the chocolate sets. I like to drizzle on a bit more chocolate after I've dipped all the pops, just to add some texture. Once the chocolate is set these are ready to serve to guests! Enjoy and have fun customizing with different flavors and color combinations.
Cake pops have become quite popular in the last few years-and boy are we glad! You can find other reasources for making these delicious treats here, here and here. And my personal favorite is Bakerella, love her blog and her amazing talent for creating the most perfectly decorated pops!

Now I am going to show you how to make a White Chocolate Raspberry Cheesecake.
 You Need :

1 cupchocolate cookie crumbs

3 tablespoonswhite sugar

1/4 cupbutter, melted

1 (10 ounce) packagefrozen raspberries

2 tablespoonswhite sugar

2 teaspoonscornstarch

1/2 cupwater

• 2 cupswhite chocolate chips
• 1/2 cuphalf-and-half cream
• 3 (8 ounce) packagescream cheese, softened
• 1/2 cupwhite sugar
• 3eggs
• 1 teaspoonvanilla extract

Directions

1. In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.
2. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.
3. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.
4. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.
5. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

 

 

Hay my name is Whitney. I blog about sweet treats. The first thing I am making today is strawberry dipped in chocolate. You need strawberries, chocolate and bowl. First break the chocolate into tiny pieces in the bowl. put it in the microwave for 15 seconds. Keep doing that until the chocolate has melted. By the way every 15 seconds stir the chocolate. when the chocolate is melted dip the strawberries in it. When that is done put it on a plate and put in in the fridge for one hour.  Then you can take it out.