Showing posts with label Cakes. Show all posts
Showing posts with label Cakes. Show all posts



  • 500g mascarpone cheese
  • 600ml thickened cream
  • 1/3 cup (50g) icing sugar
  • 2 egg yolks
  • 1 vanilla bean, split, seeds scraped
  • 1/2 cup (125ml) Grand Marnier
  • Juice of 2 oranges
  • 300g savoiardi (see note) (sponge finger biscuits)
  • 3 mangoes, flesh sliced 1cm thick

Raspberry sauce
  • 1/4 cup (55g) caster sugar
  • 250g fresh or frozen raspberries
  • Juice of 1 lemon


Line the base of a 22cm springform cake pan with plastic wrap or baking paper. Place the mascarpone, thickened cream, icing sugar, egg yolks and vanilla seeds in the bowl of an electric mixer and beat on high speed until thick and well combined.

Combine the Grand Marnier and orange juice in a separate bowl. Dip half the sponge fingers into the juice mixture and layer in the base of the cake pan. Spread with one-third of the mascarpone mixture, and top with one-third of the mango slices. Repeat the process, then top with the remaining mascarpone mixture, reserving the remaining mango slices to serve. Cover the cake and chill for 2 hours or until firm.

Meanwhile for the raspberry sauce, place the sugar and 2 tablespoons water in a small pan over medium heat, stirring to dissolve the sugar. Cool slightly, then add the berries and lemon juice. Whiz in a food processor until smooth, then pass through a sieve. Chill until ready to serve. (You can store the sauce, covered, in the fridge for 3-4 days).

To serve, carefully remove the sides and base of the cake pan and transfer the mangomisu to a platter. Decorate with curls of the reserved mango, then slice and serve with berry sauce.

Banoffee pies


  • 250g pkt Arnott's Granita biscuits
  • 125g unsalted butter, melted
  • 380g can caramel Top 'N' Fill
  • 2-3 bananas
  • 300ml thickened cream, whipped
  • Grated dark chocolate, to garnish


Lightly grease eight 10cm loose-bottomed tart pans. Place the biscuits in a food processor and pulse to make crumbs. Pulse in the melted butter until well combined, then press the mixture into the base and sides of the tart pans. Pour the caramel over the base, then chill until needed. Just before serving, slice the bananas and lay over the top of the caramel. Top with whipped cream, then garnish with grated chocolate.

Sticky date pudding


  • 200g pitted dried dates, roughly chopped
  • 1 teaspoon bicarbonate of soda
  • 1 cup boiling water
  • 60g butter, softened
  • 1/2 cup caster sugar
  • 2 eggs
  • 1 1/3 cups self-raising flour
Butterscotch sauce
  • 1 cup firmly packed brown sugar
  • 1 cup pure cream
  • 100g butter, chopped


Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 18cm (base) round cake pan. Line base with baking paper.

Place dates and bicarbonate of soda in a heatproof bowl. Add boiling water. Stand for 20 minutes or until tender.

Using an electric mixer, beat butter and sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Using a large metal spoon, stir in date mixture and flour. Stir to combine.

Spoon mixture into cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes. Turn out onto a wire rack.

Meanwhile, make butterscotch sauce: Combine sugar, cream and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low. Simmer for 2 minutes. Pour warm sauce over warm cake. Serve.
White Chocolate Raspberry Cheesecake


  • 1 cup chocolate cookie crumbs
  • 3 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1 (10 ounce) package frozen raspberries
  • 2 tablespoons white sugar
  • 2 teaspoons cornstarch
  • 1/2 cup water
  • 2 cups white chocolate chips
  • 1/2 cup half-and-half cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1/2 cup white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract


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.

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.

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.

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.

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.
By allrecipes

Banana, Peanut Butter and Marshmallow Poke Cake


  • Cake 1 box  yellow cake mix
  • 1 cup mashed very ripe bananas (2 medium)
  • 1/2 cup water
  • 1/3 cup vegetable oil
  • 4 eggs

  • 1 box (6-serving size) vanilla instant pudding and pie filling mix
  • 3 cups cold milk
  • 1/3 cup creamy peanut butter

  • 1 jar (7 oz) marshmallow creme
  • 1 cup butter, softened
  • 2 cups powdered sugar
  • 1/3 cup creamy peanut butter
  • Sliced bananas


1- Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only of 13x9-inch pan.

2- In large bowl, beat Cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 26 to 33 minutes or until toothpick inserted in center comes out clean.

3- Remove cake from oven to cooling rack; cool 5 minutes. With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle occasionally to reduce sticking.

4- In large bowl, beat Filling ingredients with whisk 1 minute (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of cake.) Refrigerate 1 hour.

5- Spoon marshmallow creme into large microwavable bowl. Microwave uncovered on High 15 to 20 seconds to soften. Add softened butter; beat with electric mixer on medium speed until smooth. Beat in powdered sugar until smooth. Spread evenly over cake.

6- Just before serving, in small microwavable bowl, microwave 1/3 cup peanut butter uncovered on High in 15-second intervals until thin enough to drizzle. Top cake with sliced bananas; drizzle with warm peanut butter. Cover and refrigerate any remaining cake.
By betty crocker


  • 500 g plain flour , plus extra for greasing
  • 4 teaspoons ground ginger
  • 1½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 250 g treacle, golden syrup or light molasses
  • 75 g light brown sugar
  • 125 g unsalted butter , plus extra for greasing
  • 200 ml milk
  • 1 tablespoon crème fraîche
  • 1 orange
  • 1 tablespoon brandy
  • 2 large free-range eggs

  • strawberries
  • golden rum
  • icing sugar
  • vanilla ice cream slab


Preheat oven to 180ºC/gas 4.

Sift together the flour, ginger, baking powder, cinnamon, cloves and nutmeg with 1 teaspoon of sea salt into a bowl.

In a saucepan over a low heat, combine the treacle, sugar and butter, then simmer for 5 minutes, stirring occasionally.

Allow the treacle mixture to cool until lukewarm then stir it into the flour mixture. Add milk and crème fraîche and stir again. Squeeze in the orange juice, then add the brandy, beat and add the eggs, then stir to a smooth batter.

Pour into lightly buttered and floured 24cm square baking tin and bake for 30 to 40 minutes, or until a skewer inserted comes out clean. Remove from the oven and leave to cool in the tin.

While the cake is cooling, hull and slice the strawberries, then macerate them in twice as much rum to icing sugar.

When the cake is cool, cut it into 3cm slices, then in half again. Top a piece of cake with a slab of ice cream, another piece of cake, more ice cream, then strawberries.

Chocolate avocado cakeIngredients

For the cake :
  • a little dairy-free sunflower spread, for greasing
  • 1 large, ripe avocado (about 150g)
  • 300g light muscovado sugar
  • 350g gluten-free plain flour
  • 50g good quality cocoa powder
  • 1 tsp bicarbonate of soda
  • 2 tsp gluten-free baking powder
  • 400ml unsweetened soya milk
  • 150ml vegetable oil
  • 2 tsp vanilla extract
For the frosting :
  • 85g ripe avocado
  • flesh, mashed
  • 85g dairy-free sunflower spread
  • 200g dairy-free chocolate, 70% cocoa, broken into chunks
  • 25g cocoa powder
  • 125ml unsweetened soya milk
  • 200g icing sugar, sifted
  • 1 tsp vanilla extract
  • gluten-free and vegan sprinkles, to decorate


Heat oven to 160C/140C fan/gas 3. Grease 2 x 20cm sandwich tins, then line the bases with baking parchment. Put the avocado and the sugar in a food processor and whizz until smooth. Add the rest of the cake ingredients to the bowl with 1/2 tsp fine salt and process again to a velvety, liquid batter. Divide between the tins and bake for 25 mins or until fully risen and a skewer inserted into the middle of the cakes comes out clean.

Cool in the tins for 5 mins, then turn the cakes onto a rack to cool completely. While you wait, start preparing the frosting. Beat together the avocado and sunflower spread with electric beaters until creamy and smooth. Pass through a sieve and set aside.

Melt the chocolate, either over a bowl of water or in the microwave, then let it cool for a few mins. Sift the cocoa into a large bowl. Bring the soya milk to a simmer, then gradually beat into the cocoa until smooth. Cool for a few mins. Tip in the avocado mix, icing sugar, melted chocolate and vanilla, and keep mixing to make a shiny, thick frosting. Use this to sandwich and top the cake. Cover with sprinkles or your own decoration, then leave to set for 10 mins before slicing. Can be made 2 days ahead.

Almond strawberry roulade


-3 eggs
-1/4 cup caster sugar
-2 1/2 tablespoons plain flour, sifted
-250g strawberries, hulled, chopped
-1/4 cup pure icing sugar, sifted
-250g mascarpone cheese
-2 tablespoons flaked almonds, toasted
-Pure icing sugar, to serve


Preheat oven to 200°C. Grease a 25cm x 30cm Swiss roll pan. Line with baking paper. Dust lightly with flour.

Using an electric mixer, beat eggs and sugar together for 5 minutes or until thick and creamy. Using a large metal spoon, fold flour into egg mixture until just combined. Spread mixture over prepared pan. Smooth surface. Bake for 5 minutes or until a skewer inserted into the centre comes out clean.

Turn sponge onto a sheet of baking paper. Carefully peel away baking paper lining. Allow to cool. Mash strawberries roughly with a fork. Add icing sugar and stir to combine. Fold strawberry mixture into mascarpone. Spread mixture over sponge, leaving a 1cm border. Using baking paper as a guide, roll up sponge from short end to enclose filling.

Place sponge, seam side down, on a plate. Top with almonds. Dust with icing sugar. Serve.

Mandarin cake


155g (3/4 cup) caster sugar
4 eggs, separated
3 mandarins, rind finely grated
125ml (1/2 cup) extra virgin olive oil
60ml (1/4 cup) fresh mandarin juice
115g (3/4 cup) plain flour
85g (3/4 cup) almond meal
Icing sugar, to dust


Preheat oven to 180C. Grease and line the base and side of a 22cm (base measurement) springform cake pan.

Reserve 2 tablespoons of sugar. Use an electric beater to beat egg yolks, mandarin rind and remaining sugar in a bowl until doubled and a ribbon trail forms when the beater is lifted.

Combine olive oil and mandarin juice in a jug. Combine the flour and almond meal in a small bowl. In alternating batches, add the olive oil mixture, in a slow, steady stream, and the flour mixture to the egg yolk mixture, beating constantly on a low speed until just combined.

Use clean electric beaters to beat egg whites and reserved sugar in a large clean, dry bowl until firm peaks form. Use a large metal spoon to fold half the egg whites into the flour mixture until just combined. Fold in the remaining egg whites until just combined. Pour into the prepared pan. Bake for 35-40 minutes or until golden and a skewer inserted into the centre of the cake comes out clean. Cool the cake in the pan for 10 minutes. Transfer to a wire rack to cool completely. Dust with icing sugar.
Kentucky Butter Cake


-3 cups unbleached all-purpose flour
-2 cups white sugar
-1 teaspoon salt
-1 teaspoon baking powder
-1/2 teaspoon baking soda
-1 cup buttermilk
-1 cup butter
-2 teaspoons vanilla extract
-4 eggs
-3/4 cup white sugar
-1/3 cup butter
-3 tablespoons water
-2 teaspoons vanilla extract


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup of butter, 2 teaspoons of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan.
Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. 
Let cake cool before removing from pan.

To Make Butter Sauce: In a saucepan combine the remaining 3/4 cups sugar, 1/3 cup butter, 2 teaspoons vanilla, and the water. Cook over medium heat, until fully melted and combined, but do not boil.
basic vanilla cake


-1½ c. sifted cake flour
-1½ tsp. baking powder
-¼ tsp. salt
-½ c. unsalted butter
-1 c. sugar
-2 large eggs
-½ tsp. vanilla extract
-½ c. whole milk


1-Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2-Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3-Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4-Un-mold and cool completely.

Moist cake is perfectly balanced with creamy frosting in this five-layer dream.
Recipe: Sponge Cake with Chocolate Frosting

-1¾ c. cake flour-2 tsp. baking powder
-1¼ c. milk
-1 c. unsalted butter
-4 large eggs
-2 c. granulated sugar
-½ tsp. salt
-5 tsp. vanilla extract
-6 oz. unsweetened chocolate
-6¾ c. confectioners' sugar
-1 tbsp. decorative sprinkles


1-Make the cake:
Heat oven to 350 degrees F. Butter the bottom of a 9-inch by 13-inch baking pan. Fit parchment paper into the bottom of the pan, butter the parchment and pan sides and dust with flour. Set aside. Sift the flour and baking powder together and set aside.
2-Heat 1 cup of milk just to a boil. Stir in 2 tablespoons butter and keep hot. Beat eggs in a large bowl using a mixer set on high speed until they become foamy. Add the granulated sugar, salt, and 2 teaspoons vanilla and beat until batter doubles in volume and becomes very thick and pale -- about 5 minutes.

3-Reduce mixer speed to low and add the hot milk and butter. Add the flour mixture, in 1/4 cupfuls, scraping sides occasionally. Pour the batter into the prepared pan and bake until a wooden skewer inserted into the middle of the cake comes out clean -- 25 to 30 minutes. Let cool for 15 minutes on a wire rack. Release the cake and cool completely.

4-Make the frosting:
Melt the remaining 1 cup butter and chocolate over a double boiler. Transfer to a large bowl, add the confectioners' sugar and beat using a mixer set on medium speed. Add the remaining 3 teaspoons vanilla and 1/4 cup plus 3 tablespoons milk and continue to beat until fluffy.

5-Assemble the cake:
Cut the cake into two 9-inch by 6 1/2-inch halves. Split each half into 3 layers using a long serrated knife. Place one layer on a cake plate. Spread 1/2 cup frosting over the layer. Repeat with remaining layers. Frost cake top and sides and decorate with sprinkles.

By countyliving

red velvet cakeIngredients

-½ c. unsalted butter
-1½ c. sugar
-4 large egg yolks
-3 tbsp. red food coloring
-1½ tsp. vanilla extract
-¼ c. cocoa
-1 tsp. salt
-1 c. Buttermilk
-2¼ c. sifted cake flour
-1 tsp. baking soda
-1 tsp. white vinegar


Make the batter: 
Preheat oven to 350 degrees F. Using a small brush, lightly coat two 9-inch cake pans with butter or vegetable-oil cooking spray. Dust the pans with flour, tap out any excess, and set aside. In a large bowl, using a mixer set on medium-high speed, beat the butter and sugar until light. Add the yolks and continue to beat for 1 more minute. In a small bowl, stir the food coloring, the vanilla, and the cocoa together. Reduce mixer speed to low and add the cocoa paste to the batter. In a glass measure, mix the salt with the buttermilk and add it to the batter by thirds, alternating with the flour. In another small bowl, mix the baking soda with the vinegar and blend into the batter.
Bake the cake: 
Divide the batter equally between the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each layer comes out clean -- about 30 minutes. Cool in the cake pans on a wire rack for 15 minutes. Using a knife, loosen cake layers from the sides of the pans and invert the layers onto wire rack to cool completely.
Ice the cake: 
Use a serrated knife to split each layer into 2 even layers. Line the edges of a cake plate with 3-inch-wide strips of waxed or parchment paper and place a cake layer, trimmed side down, on top. Evenly spread 1 cup of icing over the layer and repeat with 2 other layers. Top with the final layer and cover the top and sides with remaining icing.

Alternating layers of wafer-thin crepes and rich chocolate pudding make for a deliciously different dessert. To slice the cake, use a long, sharp knife and cut in a smooth sawing motion. Wipe the knife between each cut.
Recipe: Crepe Cake

-1½ c. flour
-¾ tsp. salt
-⅓ c. granulated sugar
-6 eggs
-2 c. whole milk
-5 tbsp. melted butter
-3 c. Deep Chocolate Pudding
-1 tsp. confectioners' sugar


1-Combine the flour, salt, and granulated sugar in a large bowl. Whisk in the eggs until smooth and shiny, about 3 minutes. Slowly pour in the milk, while whisking, and add the butter. Mix until smooth. Let batter rest for 20 minutes.
2-Heat an 8-inch nonstick skillet over medium-high heat. Add enough batter to make a thin layer on the bottom of the pan (3 tablespoons batter) and cook until the edges turn golden brown, about 30 seconds. Flip the crepe and cook until crepe is golden brown, about 15 more seconds. Transfer to a plate; cover with waxed paper. Repeat with remaining batter to make 24 crepes.
3-To assemble, place a crepe on a serving plate and spread with 2 tablespoons chocolate pudding. Top with another crepe and repeat until all the crepes have been used. Do not spread pudding on the top layer. Sprinkle with confectioners' sugar. Serve immediately or refrigerate up to 2 hours. Let sit at room temperature for 15 minutes before serving.

Chocolate-Caramel-Peanut Poke Cake


-1box Betty Crocker SuperMoist chocolate fudge cake mix
-Water, oil and eggs called for on cake mix box
-2jars (11.5 oz each) salted caramel sauce
-1cup heavy whipping cream
-1tablespoon powdered sugar
-1cup chocolate-flavor syrup
-1/2cup chopped salted peanuts


1- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.

2- Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.

3- In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.

Caramel Carrot Poke Cake


-4cups Original Bisquick mix
-2cups shredded carrots 
-1 1/3cups milk
-1/4cup packed light brown sugar
-1/2teaspoon ground allspice
-1/2teaspoon ground cinnamon
-1/2teaspoon ground nutmeg
-1can (14 oz) sweetened condensed milk

-1container Betty Crocker Whipped cream cheese frosting
-1cup whipped cream cheese
-1container (8 oz) frozen whipped topping, thawed
-1/2cup caramel topping
-1/2cup chopped pecans


1- Heat oven to 350°F. Grease bottom only of 13x9-inch pan.

2- In large bowl, mix Bisquick® mix, carrots, milk, brown sugar, allspice, cinnamon, nutmeg and eggs with wooden spoon until just moistened. Pour batter into pan; spread to edges with spatula. Bake about 40 minutes or until toothpick inserted in center comes out clean.

3- Place pan on cooling rack. Cool 30 minutes, then poke holes in top of cake with fork or end of wooden spoon. Pour condensed milk evenly over cake, filling holes. Cool completely.

4- In large bowl, beat frosting, whipped cream cheese and whipped topping just until combined. Use spatula to spread topping evenly over cooled cake. Drizzle evenly with caramel topping; sprinkle with chopped pecans. Cover and refrigerate at least 4 hours to set.

Blueberry Coffee Cake RecipeIngredients

-1 1/2 cups all-purpose flour (about 6 3/4 ounces)
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-3/4 cup granulated sugar
-6 tablespoons butter, softened
-1 teaspoon vanilla extract
-1 large egg
-1 large egg white
-1 1/3 cups low-fat buttermilk
-Cooking spray
-2 cups fresh blueberries
-1 tablespoon turbinado sugar


1. Preheat oven to 350°.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, soda, and salt, stirring with a whisk.

3. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 2 minutes). Add vanilla, egg, and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

4. Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

Note: If using peak-season fruit, use 1 1/2 cups blueberries instead of 2 cups, and only 1 cup buttermilk instead of 1 1/3 cups. This will make the batter thicker so the berries won't sink to the bottom.


For the cake :
-12 tablespoons (11⁄2 sticks) butter, plus more for cake pans 

-1 cup Guinness Extra Stout -1 tablespoon vanilla extract 
-3⁄4 cup unsweetened cocoa
-11⁄2 cups sugar 

-11⁄4 cups all-purpose flour
-1 teaspoon baking soda 

-2 large eggs
For the buttercream :
-3⁄4 pound (3 sticks) unsalted butter, softened 1 pound powdered sugar, sifted 2 to 4 tablespoons Baileys Irish Cream


For the cake:
Preheat the oven to 350°F. In a small saucepan, heat the butter until just melted, then whisk together with Guinness, vanilla extract, and cocoa. While the Guinness mixture is cooling, grease and line the bottoms of two 8-inch cake pans with rounds of parchment paper. Whisk together the sugar, flour, and baking soda in a large bowl. Pour the Guinness mixture onto the dry ingredients, and then whisk in the 2 eggs. When the batter is shiny and smooth, pour it into two prepared cake pans. Lick the whisk when no one is looking. Bake for 30 to 35 minutes, or until a skewer comes out clean. Cool completely.

For the buttercream:

In a stand mixer, whip the softened butter until fluffy. Add the powdered sugar on low speed, then increase to medium-high, and drizzle in just enough Baileys to get the buttercream loose and fluffy. The key to making whiter frosting is to whip it 5 to 10 minutes, scraping occasionally.

To assemble the cake:

Run a knife around the edge of the cake pan to loosen and turn out cakes. Level the layers with a serrated knife, if needed. Spread about a third of the buttercream on the bottom cake layer. Top with the second layer. Wiggle them around until they line up just right.

Thinly spread another third of the frosting mixture over the top and sides of the cake to make a crumb coat. This will seal in the crumbs so chocolate flecks don't ruin the white frosting. Refrigerate to set—about 30 minutes or overnight if desired.

Once the crumb coat is firm to the touch, add the final third of the frosting to the cake—top first, then sides. Spread it around evenly. Slice and serve with an extra cold pint of Guinness.


-1/2 cup water
-4 (1 ounce) squares German sweet chocolate
-1 cup butter, softened
-2 cups white sugar
-4 egg yolks
-1 teaspoon vanilla extract
-1 cup buttermilk
-2 1/2 cups cake flour
-1 teaspoon baking soda
-1/2 teaspoon salt
-4 egg whites
-1 cup white sugar
-1 cup evaporated milk
-1/2 cup butter
-3 egg yolks, beaten
-1 1/3 cups flaked coconut
-1 cup chopped pecans
-1 teaspoon vanilla extract
-1/2 teaspoon shortening

-1 (1 ounce) square semisweet chocolate


Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.
By Allrecipe

RumChata™ CheesecakeIngredients

-4cups Cinnamon Toast Crunch™ cereal 
-1/4cup unsalted butter, melted
-3 tablespoons sugar
-Dash of salt

-4 packages (8 oz each) cream cheese, softened
-3/4 cup sugar
-3 whole eggs
-1 egg yolk
-3/4 cup RumChata™ liqueur
-1/2 cup sour cream
-2 tablespoons rum
-1/2 teaspoon ground cinnamon
-Dash of salt

Sour Cream Topping:
-1 1/4 cups sour cream
-1/4 cup RumChata™ liqueur
-1/4 cup sugar

Cinnamon Drizzle:
-1/4 cup unsalted butter
-1/2 cup sugar
-2 tablespoons water
-2 teaspoons ground cinnamon
-Dash of salt



1- Heat oven to 350°F.

2- In food processor, crush cereal to fine crumbs. Pulse in remaining Crust ingredients. Press in bottom (and part way up side if you want) of 9-inch springform pan. Bake 10 minutes. Place on cooling rack. Reduce oven temperature to 325° F.

3- When crust is cool, wrap bottom of pan with heavy-duty foil, making sure it goes up the sides a few inches. Wrap pan one or two more times with foil.

4- In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in 3/4 cup sugar, followed by eggs, one at a time, and egg yolk, beating well and scraping bowl after each addition. With mixer on low, beat in remaining Filling ingredients until smooth. Scrape mixture into foil-wrapped pan; place pan in high-sided roasting pan. Place in oven; create a water bath by carefully pouring a few cups of water into roasting pan--enough to go up sides of cheesecake pan a bit, but not as high as the foil.

5- Bake about 1 hour 45 minutes or until cheesecake is golden on top with a little wiggle in center. Turn off oven; leave cheesecake in oven 1 hour. Cheesecake will fall slightly (but should still have a flat top). Remove from oven; place on rack while you make Sour Cream Topping.

6- Heat oven to 350° F again. In small bowl, beat Sour Cream Topping ingredients until smooth. Spread evenly over top of cheesecake; place in heated oven 10 minutes. Remove from oven, back on rack to cool 1 hour. Remove foil from pan; refrigerate cheesecake at least 4 hours before serving. To remove cheesecake from springform pan, wrap sides of pan with towel dampened with hot water until towel is cool. Loosen side of springform.

7- Before serving, make Cinnamon Drizzle. In 1-quart saucepan, melt 1/4 cup butter. Add remaining Cinnamon Drizzle ingredients. Cook over medium-high heat until sugar melts and mixture comes to a boil. Boil about 1 minute. Remove from heat; cool 10 minutes before drizzling over cheesecake.