Peppermint Pound Cake

I have lost count how many Peppermint Pound Cakes I have baked in over 30 years. I have lost count. This cake is moist, and light on the peppermint flavor. It’s not overpowering at all. I have made these and given them to family and friends as gifts and now they expect them. I hope you enjoy this cake as much friends, family and I do. Happy Baking!

Ingredients:

1 box yellow cake mix, Duncan Hines preferred

1 small box of vanilla instant pudding

1 cup water

1/3 cup oil, I used vegetable

4 eggs

1 teaspoon peppermint extract, not mint, there is a difference

One recipe makes 2 large loaf pans.

Preheat oven to 350 degrees. Grease and flour your bundt pan or loaf pans*. I used Bakers Joy.

Whisk cake and pudding mixes. Add water and oil and combine. Put the eggs in one at a time and mix well. Add peppermint extract. Pour into prepared pan(s). If you are baking in a bundt pan, bake 45-55 minutes or until toothpick comes out clean. Loaf pans will bake quicker and the mini loaf pans will bake in 20 minutes or so. Cool bundt pan about 20 minutes and remove to finish cooling. Do not glaze until cake is completely cooled.

**Peppermint Glaze:

1 cup powdered sugar

2-3 Tablespoons milk

1/2 teaspoon peppermint extract

Peppermint Candy Canes, I like the green and red stripe, crushed

Mix together and pour over poundcake(s). Add crushed candy canes.

*This is a wonderful poundcake that makes excellent gifts. You can usually 6-8 mini loaf pans or 2 good size loaf pans. After glaze is set, wrap in plastic wrap and deliver to your friends and family

**Additional glaze may be needed for individual pound cakes.

Doreen’s Butterscotch Cake

This recipe was given to me by my dear friend Doreen. I had this cake when she hosted Bunco many years ago. This is a great fall cake, easy, delicious and a beautiful orange color. You will find this butterscotch cake to be very moist and flavorful, it does not need a glaze or frosting.

Ingredients:

4 eggs, beaten

1/2 oil

8 ounces (1 small container) of sour cream

1 box yellow cake mix (I prefer Duncan Hines)

1 small box instant butterscotch pudding

1 package of butterscotch chips

Powder Sugar, sprinkled on top after Cake has cooled, optional

Preheat oven to 350 degrees. Grease and flour a bundt pan, or use a oil/flour spray.

Combine all in ingredients in a large bowl in order except for butterscotch chips. The batter will be very thick. Once batter has been completely combined, add butterscotch chips and combine. Bake for 50 – 55 minutes or until a cake tester comes out clean.

Cool cake in pan for 20 – 30 minutes. Turn out on cake plate and cool completely before sprinkling powered sugar on cake. Serve and enjoy.

I Love You Chocolate Cake

Nothing says I love you like chocolate and a heart shape cake. I baked this cake in a heart shaped bundt pan but a regular bundt pan can be substituted for heart shape. This recipe makes about 5 cups of batter so make your if you use a big enough pan. I added chocolate covered strawberries in the center as a garnish but you don’t have to. 

  
Ingredients:

1 3/4 All Purpose Flour

2 cups sugar

3/4 cups unsweetened cocoa powder, I use Ghiradeli’s 

1 teaspoon baking powder

2 teaspoon baking soda

1 teaspoon salt

1/2 cup vegetable oil

1 cup buttermilk, please use real buttermilk, do not use milk with vinegar 

2 eggs

2 teaspoons vanilla, I used Mexican

1 cup of very hot coffee

Chocolate covered strawberries for garnish, optional

  
Sprinkles, optional
Preheat oven to 350 degrees. I sprayed my bundt pan with a spray that contains flour. 
Place dry ingredients into your mixing bowl and mix well.  In a smaller bowl, combine oil, buttermilk, eggs and vanilla. Pour into dry ingredients and blend to combine, about a minute. Slowly pour in hot coffee and mix till blended, scraping down the sides and bottom of your bowl.  Pour into prepared bundt pan that had a 6 cup capacity. Bake for 35 minutes or until done. Cool cake about 20 minutes in pan and remove to finish cooling. Top with ganache and garnish with sprinkles or strawberries if desired. 

  
Ganache:

1 8 ounce bag of semisweet chocolate chips

3/4 cup heavy cream

In a double boiler, or I used a pot with a glass bowl over my pan with water. Just make sure the water never touches the bottom of the bowl.  Pour cream in your double boiler and slowly bring to boil.  Remove from heat and add the chocolate chips. Let stand stand minutes without stirring. After the time has passed, stir well to combine until all of the chocolate chips have melted. Cool ganache until it has reached room temperature and pour over cooled cake. Garnish with sprinkles and fill the center of your cake with chocolate covered strawberries if desired. Enjoy!

  
  

 
Please remember to stop by my blogger baking friends and check out these delicious recipes. 

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The Rowdy Baker’s Chocolate Cherry Tea Cookies http://therowdybaker.com/?p=4352

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Moore or Less Cooking Blog’s Fudgy Cherry Cheesecake Brownie Bars http://mooreorlesscooking.com/2016/02/14/Fudgy-cherry-cheesecake-brownie-bars/