Snickerdoodle Bundt Cake

I had to make a dessert for a church function, and after hearing about this deliciousness a while back, I decided this would be my cake of choice! If you are a Snickerdoodle cookie fan, you will be in heaven with this scrumptious little cake!  It takes a lot of mixing so if you have a Kitchenaid stand mixer, I highly recommend using it!!

I got this little recipe from Jamie Cooks it Up and if you haven't visited her blog, you totally should. She has tons of delicious recipes that are very family friendly!

 (We all know I am not the best food photographer, especially when my phone is my camera of choice! :D)

You will need:

2 t ground cinnamon

1 C white sugar

**Mix together and set aside--you'll need this two different times. 

Next you will need:

2 1/2 C. flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 C. butter, softened

1 C. sugar

1 C. brown sugar

3 eggs at room temperature

2 tsp. vanilla

1 C sour cream at room temperature 

Directions:

**Grease the inside of your bundt pan with shortening, or spray heavily with Pam Cooking Spray With Added Flour and dust the entire inside of your pan with the cinnamon sugar mixture. You will probably use about 1/3 C. of the mixture. Set aside the leftovers to use in the middle of the cake.

**In a mixing bowl combine the flour, baking powder, baking soda and salt. 

Set this mixture aside for later.

**In a Kitchen Aid mixer or using hand held beaters beat the softened butter on medium speed for 1 minute.

**Add the white sugar and mix for 3 minutes.

**Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.

**Add the eggs one at a time, mixing for a full minute after each one.

**Stir in the vanilla.

**Grab your dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added continue to mix for 2 minutes.

**Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.

**Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.

**Cool for 10 minutes, then invert onto a wire rack to cool completely.

Chocolate Cream Cheese Cake

A big thanks to my friend Amy and Pinterest for this little bit of heaven! I had to make a cake for refreshments at school on the day we were meeting our new principal. Lucky, Ame had just told me about this little beauty so I was just looking for a reason to make it. Of course, it didn't disappoint. I'm pretty darn sure you'll love it too!

 (picture from here)

You will need for the cake:

1 box of Devil's Food Cake Mix

1 box of instant chocolate pudding (4 oz.)

3/4 C. hot water

3/4 C. vegetable oil

1 tsp. vanilla

4 eggs

For the Filling you will need:

1 8 oz. pkg cream cheese (softened

1/2 C. sugar
1 egg

 1 C. chocolate chips

For the frosting:

Your favorite chocolate frosting

(I happen to LOVE Betty Crocker's chocolate frosting so I used that. :D)

1. Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
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.
3. In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter. Using table knife, swirl filling through batter. Sprinkle with nuts.
4. Bake 47 to 55 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Spread frosting over cake. Store covered in refrigerator.

Makes 15 servings

Almond-Poppy Seed Bundt Cake

This cake is so yummy that you would never know it comes mostly out of a box. However, because it does, it is super easy and will be in the oven before you know it. My favorite thing is that it tastes and smells like a muffin; therefore, you have permission to eat it for breakfast. Or any time of the day you feel like it for that matter. After you try it, let us know what you think.

image found here

1 Yellow Cake Mix

1 pkg. (3.4 oz.) instant vanilla pudding

2 T. Poppy seeds

1 C. Water

1/2 C. Oil

4 eggs

1 t. almond extract

*Preheat oven 350 degrees

*Stir cake mix, pudding, and poppy seeds together.

*Add water, oil, eggs, and extract.

*Put in bundt pan (I sprayed some pam first)

*Cook for 50 minutes or until toothpick is clean

*Let cool for 10 minutes in pan before removing

Better Than Sex Cake

Ingredients:

1 Chocolate Cake Mix

1 bottle Caramel Topping

1 Can Sweet and Condensed Milk

1 bag Heath Chips

Whip Cream

Directions:

Bake cake according to package directions

Poke holes in the cake

(I used the end of a wooden spoon)

Pour the caramel and the sweet and condensed milk over the whole cake

Sprinkle the toffee chips over the cake

Refrigerate and top with whip cream before serving

Pumpkin Cake Dessert

This is one of my favorite fallish/Thanksgiving desserts.  Not all of the Howe Girls like it, but it's something my mom always made when we were younger.  I hate pumpkin pie, but give me some warm pumpkin dessert topped with whipped cream and I'm in heaven!

First:

1 yellow cake mix--reserve 1 cup of dry mix

1 egg

1 cube butter (softened)

**Cut together and press into a greased 9x13 pan

Next:

2 eggs (beaten together)

2/3 C. milk

1/2 C. sugar

1 tsp. cinnamon

1 quart of pumpkin

**Mix together and pour over cake layer

Last:

1 C. cake mix (reserved from above)

1/2 C. sugar

3 T. butter

**Cut together and sprinkle over the top of the pumpkin mixture.

**Bake at 350 for 40-45 minutes

**Serve warm or cold with whipped cream or Cool Whip

~~Kim