The Best Chocolate Cake Ever with Pudding Frosting

Sorry the picture isn't up to my usual standards but I decided to take this in a hurry and after the cake was half gone. This was the moistest, most wonderful chocolate cake I have ever tasted! I was a little skeptical when I put it in the oven because the batter was so runny but it turned out great! I had also never tried pudding frosting before and I am sold on it now. I was curious about the coffee and buttermilk addition, but no worries, you can't taste either at all. They just enrich the chocolate flavor. Enjoy!

Ingredients:

Chocolate Cake

• 1 3/4 cups unbleached all-purpose flour 
• 2 cups sugar 
• 3/4 cup baking cocoa 
• 2 tsp baking soda 
• 1 tsp baking powder 
• 1 tsp salt 
• 2 large eggs 
• 1/2 cup vegetable oil 
• 1 cup black strong coffee (1 Tbsp coffee with 8 oz boiling water brewed then cooled to room temp) 
• 1 cup buttermilk OR 1 cup equivalent of buttermilk powder & water 
• 1 tsp vanilla extract 

Pudding Frosting

• 1 cup milk 
• 1 3.4 oz box instant vanilla pudding 
• 8 oz cream cheese (room temperature, leave out for at least an hour or two) 
• 12 oz Cool Whip (thawed, leave out for at least 10-15 minutes)

Directions:

Cake Directions:

1. Coffee Prep: Brew your coffee and let it cool. You want it to room temp by the time you need to mix it in the cake. 
2. Pan Prep: Grease and flour either a 13x9 inch cake pan or 2 9" round cake pans. Cut either wax paper or parchment paper to size and line bottom of pan(s). 
3. Oven Prep: Preheat oven to 350 degrees.
4. Mix all dry ingredients into one mixing bowl. Sift flour and cocoa together.Whisk together to ensure an even mixture.
5. Mix all wet ingredients into another mixing bowl. Mix well.
6. Pour wet ingredients into dry ingredients and mix. Use an electric mixer until well blended but do not over mix.
7. Pour evenly into pan(s).
8. Bake at 350 for 28-30 minutes. When a toothpick inserted into the center of the cake comes out clean, your cake is done.
9. Allow cakes to cool in pans for at least 15-20 minutes before removing onto cooling racks. Allow cakes to cool completely before attempting to frost.
10. Frost cake using rubber spatula and enjoy!

Frosting Directions:

1. While cake is baking, mix milk and pudding in a small bowl using an electric mixer for 1-2 minutes, then allow pudding to set. 
2. Using an electric mixer, whip cream cheese until fluffy. 
3. Add Cool Whip to cream cheese and continue to mix until well blended.
4. Add pudding to cream cheese mixture and continue to mix until well blended.
5. Place frosting in refrigerator until needed. 

Store cake in refrigerator after frosting. 

Recipe Courtesy of The Little Kitchen

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Butterfinger Brownie Cookies

This recipe follows the Chocolate Mint Brownie Cookie Recipe but substitutes crushed Butterfingers in place of the Andes Mints. It was so good I thought I would share it as a separate recipe.

Ingredients:

• 1/2 stick unsalted butter, cut into pieces
• 1 cup semi-sweet chocolate chips
• 1 cup sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 eggs
• 1/3 cup + 1 tbsp all purpose flour
• 1/8 tsp baking soda
• 2 cups chopped Butterfingers candy bars (7.8 oz - 2 of the 6 packs you find on the candy aisle worked perfectly) (food processor or bag and hammer method work to obtain the chopped pieces)

Directions:

1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper/baking sheets
2. Place butter and chocolate chips in glass microwave safe bowl/measuring cup.
3. Microwave for 1 minute 30 seconds, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth. (or if you want to go old school, you can use the double boiler method to melt the chocolate and butter)
4. Stir in sugar, salt and vanilla into the chocolate mixture.
5. Add 1 egg, stir in completely, then add the 2nd egg and stir in completely.
6. In a small bowl, whisk together the flour and baking soda. Blend flour mixture in the chocolate mixture.
7. Stir vigorously (or use the hand mixer on low) for 2-3 minutes until thick, glossy, and smooth. 
8. Once batter has cooled, stir in the Butterfingers.
9. Drop heaping tablespoonfuls of batter onto cookie sheets, leaving 2 inches between cookies. 
10. Bake for 10-12 minutes, until they look crackled but still soft and gooey. 
11. Transfer onto cooling rack after they have sat on cookie sheet for a few minutes to finish cooling.

Courtesy of Butterfinger Brownie Cookies

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Chocolate Mint Brownie Cookies

Yields ~ 2 1/2 dozen cookies

Ingredients:

• 1/2 stick unsalted butter, cut into pieces
• 1 cup semi-sweet chocolate chips
• 1 cup sugar
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 2 eggs
• 5 tbsp all purpose flour
• 1/8 tsp baking soda
• 1 pkg Andes Creme de Menthe Baking Chips

Directions:

1. Preheat oven to 350F degrees. Line cookie sheets with parchment paper/baking sheets
2. Place butter and chocolate chips in glass microwave safe bowl/measuring cup.
3. Microwave for 1 minute 30 seconds, stir, then microwave an additional 15 to 20 seconds if needed until the mixture is melted and smooth. (or if you want to go old school, you can use the double boiler method to melt the chocolate and butter)
4. Stir in sugar, salt and vanilla into the chocolate mixture.
5. Add 1 egg, stir in completely, then add the 2nd egg and stir in completely.
6. In a small bowl, whisk together the flour and baking soda. Blend flour mixture in the chocolate mixture.
7. Stir vigorously (or use the hand mixer on low) for 2-3 minutes until thick, glossy, and smooth. 
8. Once batter has cooled, stir in the Andes Mints.
9. Drop heaping tablespoonfuls of batter onto cookie sheets, leaving 2 inches between cookies. 
10. Bake for 10-12 minutes, until they look crackled but still soft and gooey. 
11. Transfer onto cooling rack after they have sat on cookie sheet for a few minutes to finish cooling.

Inspired from Butterfinger Brownie Cookies

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Homemade Hot Chocolate Mix

Makes ~28 servings

Ingredients:

• 7 cups instant non-fat dry milk
• 1 lb confectioners sugar, sifted
• 2 cups cocoa powder, sifted twice
• 2 cups dry non-dairy creamer (french vanilla or your personal favorite will work!)
• 2 cups mini marshmallows
• 1 cup (or use the whole bag!) mini chocolate chips
• 1 cup (or use the whole bag!) mini white chocolate chips

Directions:

1. Sift cocoa powder into a large seal-able storage container.
2. Add the rest of the dry powder ingredients and chocolate chips.
3. Place lid securely on the container and SHAKE, SHAKE, SHAKE!, SHAKE, SHAKE, SHAKE! (Make sure you do a little dance while shaking)
4. Store in air tight container if you are keeping it for yourself or this makes a perfect inexpensive Christmas gift to be given in those cute little mason jars! 
5. If using as Christmas gift Mason jar: Place mix in the bottom of the jar (I would recommend measuring out in 1/3 cup intervals since this is a serving) - leave enough room for the marshmallows. Place marshmallows on top of the mix, then place the lid on the jar. Make sure you make it cute with  ribbon/fabric/tag etc!

Expiration: 1 year if kept in an air tight container

Directions for Reconstitution:

1. Place 1/3 cup mix into 8-10 ounces of hot milk. Stir until dissolved. Add marshmallows or whipped cream to the top. Then enjoy!

Recipe courtesy of my wonderful aunt! (not sure where she got it from)

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Butter Pecan Cake Batter Cookies

I have to admit, Cake Batter Cookies may be my new obsession. Like with my Cake Ball obsession, you gotta try the variations of an awesome recipe. First was the Golden Butter Cookies,  then the Mint Chocolate Chip. Now we have moved onto Butter Pecan. I personally LOVE Butter Pecan and was excited to say these are my favorite yet. I added 1/2 cup pecan pieces in addition to the 1 cup of chocolate chips. Here's what I used:

Ingredients:

• 1 (18.25oz) box Butter Pecan Cake Mix
• 1 tsp baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 cup semisweet chocolate chips
• 1/2 cup chopped pecans

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs & oil. Mix until well blended. 
4. Stir in chocolate chips and pecans.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Adapted from Stephanie Cooks via Six Sister's Stuff

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Mint Chocolate Cake Batter Cookies

Now for the variations to the Cake Batter Cookies recipe. The first time I made the cake batter recipe, I  tried Butter Golden cake mix with semi-sweet chocolate chips. They had a wonderful melt-in-your-mouth soft butter cookie taste. I wanted to see if I could duplicate the yummy-ness of the Mint Chocolate Cake Ball recipe - those were reminiscent of Thin Mint cookies. I think I'm on the right track. I didn't have the Andes' Creme de Menthe Baking Chips in the pantry this time, so I had to settle to try with just the semi-sweet chocolate chips. These came out with a better than I expected Mint Chocolate cookie taste. Next time I will try the Andes Mint trick to see if that makes a big difference and update this post. I would not have a problem making this recipe again as is. This batch of cookies barely lasted 2 days in the house. I didn't hear any complaints. :) Here's what I used:

Ingredients:

• 1 (18.25oz) box Butter Golden Cake Mix
• 1 tsp baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 cup semisweet chocolate chips
• 1/4 tsp peppermint extract

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs, oil, & peppermint extract. Mix until well blended. 
4. Stir in chocolate chips.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Adapted from Stephanie Cooks via Six Sister's Stuff

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Cake Batter Cookies

I stumbled over this recipe and had to try it. The thought of a box of cake mix to make cookies intrigued me. I was pleasantly surprised that the recipe was super easy and very delicious!

Ingredients:

• 1 (18.25oz) box cake mix of choice
• 1 tsp baking powder
• 2 eggs
• 1/2 vegetable oil
• 1 cup semisweet chocolate chips or other goodies

Directions:

1. Preheat oven to 350 degrees F.
2. In a medium bowl, combine cake mix and baking powder.
3. Stir in eggs and oil. Mix until well blended. 
4. Stir in chocolate chips.
5. Drop rounded spoonfuls of dough onto cookie sheets
6. Bake 10-15 minutes (depending on size of cookie/oven).
7. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. 

Courtesy of Stephanie Cooks via Six Sister's Stuff

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Cast Iron Skillet Cookie

(Picture is before baking)

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup butter, softened
• 1/2 cup sugar
• 3/4 cup brown sugar
• 1 egg
• 1 tablespoon vanilla
• 1 tablespoon heavy cream (or milk or half and half - whatever is on hand)
• Chocolate Chips - I used 1/2 bag Semi-Sweet & 1/2 bag Milk Chocolate (I would suggest adding whatever flavor of "chips" you like... I want to expirament with butterscotch and toffee chips in the future. Don't worry - there will be an update)

Directions:

1. Preheat oven to 350 F. Grease skillet with a light coating of canola oil (Rubbed on via a paper towel).
2. In bowl, stir together flour, baking soda and salt
3. In separate bowl, mix butter and sugars until light and creamed together
4. Add egg, vanilla, and cream and stir to incorporate
5. Combine with flour mixture until well mixed
6. Stir in chocolate chips
7. Press lightly into cast iron skillet
8. Bake about 35-40 minutes or until edges are golden 
9. To remove from skillet: Allow to cool completely and place plate over the top of cookie. Turn skillet upside down while holding plate in place. If your skillet is well seasoned, it will fall out without a problem. Place your serving plate on the backside of the cake and hold in place as you flip it right side up again. 

(Courtesy of My Messy, Thrilling Life)

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Mint Chocolate Cake Balls

Secret Ingredient - Andes' Creme De Menthe Baking Chips

Ok, I admit, I may have a problem with Cake Balls, but they are just so yummy, bite-size, and hard to resist. I came across this idea for Mint Chocolate Cupcakes and thought this would be a great idea for cake balls, especially with the holidays approaching. If you love Thin Mints, this is the Cake Ball for you.

• Refer to Red Velvet Cake Balls for complete recipe directions.

Before dipping

What I used this time:

• Dark Fudge Chocolate Cake Mix
• Follow normal cake directions and add 1/4 tsp Peppermint Extract to mix before baking
• Allow to cool completely and crumble cake as usual 
• Mix 1 pkg Andes Creme de Menthe Baking Chips before adding 1/2 can Cream Cheese Frosting 
• Roll into balls and dip in chocolate almond bark

Green decors to finish!

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Red Velvet Cake Balls

Ingredients:

• 1 box Red Velvet Cake Mix
• 1/2 can cream cheese frosting (not whipped)
• 1 package chocolate almond bark
• 1/4 package white almond bark
• wax paper

 Directions:

1. Bake cake mix to box directions in a greased and floured 13x9" cake pan.
2. Allow to cool completely then place in food processor to crumble to a fine consistency.
3. In a large mixing bowl, use your clean hands to blend in 1/2 can cream cheese frosting (enough frosting to "wet" the cake mix completely - this will determine how cakey/gooey the inside of the cake balls will remain)
4. Roll mixture into 1" balls and place on wax papered cookie sheets
5. Chill in freezer for ~15 min or the refrigerator for a few hours
6. Place ~1/2 package of chocolate in a large measuring cup and melt chocolate in microwave per package directions.
7. Dip cake balls in melted chocolate (I use a fork to scoop them out of the chocolate) and place on fresh wax paper-covered cookie sheets. Add and reheat chocolate as needed to complete all of the cake balls.
8. Allow cake balls to cool/set up completely.
9. Check the bottom of the cake balls to make sure they haven't sprung a leak. If so, redip only the bottom of the cake ball and allow to setup again.
10. Use the melted white almond bark and a fork to drizzle a decorative white flourish over the top.

Inspired from Bakerella's Red Velvet Cake Balls 

Modifications to Make It Your Own

• Use any number of flavor combinations - combine any cake flavor with any frosting flavor of your choice.
• With lighter cakes (white/yellow) add food coloring before baking to get wacky & bright combinations.
• Use candy melts instead of almond bark to change the outer coating color.
• Add sprinkles/cake decors before the cake balls set up.



Raspberry Lemonade Cake Balls

 Pin

• Use Wilton's Mini Cookie Cutters to gently press cake mixture thru to make shapes other than balls. This can be very time consuming and the simpler the shape, the easier it is to press.

Mint Chocolate Cake Balls
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