Rainbow Leopard Cake from Cookies Cupcakes and Cardio

Author: Kathleen Milazzo // Category:

Rich Chocolate Cake

Author: Kathleen Milazzo // Category:
3 cups flour
2 cups sugar
1/2 cup unsweetened cocoa powder
2 tsp. baking soda
1 tsp. salt
2 cups hot water
3/4 cup vegetable oil
2 T white vinegar
3/4 T instant coffee
1 T vanilla extract

     Spray 2 round cake pans with non-stick spray. Heat oven to 350 degrees. Mix by hand the first 5 ingredients in a big bowl. In a small cup combine remaining ingredients. Whisk the small bowl into the dry ingredients till mixed, don't over mix and don't worry about a few lumps. You don't want to overwork the batter.

     Pour batter evenly between the 2 pans and place on ovens center rack. Bake for about 37 minutes checking for doneness when a toothpick inserted in the middle comes out clean.

     Let cakes cool down on a wire rack for 15 minutes then turn pans over and place cakes on plates till completely cool. Leave them upside down to flatten.

Chocolate Frosting

1 stick butter, unsalted
1/2 cups sugar                                                                                                                                           1  1/4 cups of the cocoa powder
1 1/4 cups heavy whipping cream
1/4 cup sour cream
1/2 tsp. instant coffee
2 tsp. vanilla extract

      Melt butter in sauce pot on medium heat. Mix in sugar, cocoa, and salt. In a separate small bowl combine sour cream, heavy cream, and instant coffee. Whisk till mixture is smooth. Add the cream mix to cocoa mix and cook about 7 minutes till all smooth and melted. Don't let it boil. Remove from heat and add the vanilla extract and cool for 2 or3 hours. Frost cake and enjoy!

photo credit: gurke via photopin cc

Carrot Cake Plus

Author: Kathleen Milazzo // Category:
     This is called carrot cake plus, because once you cut into it you'll find a surprise inside! Yummmmmmmmm!

  • 3 eggs
  • 1 3/4 cups sugar
  • 3 cups carrots, shredded
  • 1 cup vegetable oil
  • 2 cups all purpose flour
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. salt
  • 1/2 cup pecans, chopped
  • 1 8oz pkg softened cream cheese
  • 1/4 cup sugar
  • 1 egg
  • 1 8oz pkg. cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tsp. vanilla extract
  • 4 cups confectioners sugar

     In mixing bowl beat sugar and eggs, then add carrots and oil and beat thoughly till well blended. Combine the flour, baking soda, salt, and cinnamon, then add that to the carrot mixture and blend well. Add in the pecans. Pour 3 cups of this batter into bundt pan that is greased and floured.

     In a bowl beat sugar and cream cheese then add the egg and mix well. Spoon this mixture over the batter and pour in the remaining batter. Bake for about 55 minutes in a 350F oven or till inserted toothpick comes out clean. Wait 10 minutes after removing from oven before you transfer to rack for complete cooling.

     To make frosting beat the cream cheese, vanilla and butter till smooth and gradually add in the sugar. Frost cake, keep in the fridge. Serves 12-16.

Photo by Geneology Photos

Sour Cream and Banana Cake

Author: Kathleen Milazzo // Category:
  • 1/4 cup shortening
  • 1 1/3 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup sour cream
  • 1 cup of mashed bananas
  • 1/2 cup chopped walnuts or pecans

Preheat oven to 350. Grease and flour 9 x 13 pan. Combine shortening and sugar till fluffy. Add one egg at a time mixing well after each, then add the vanilla.

Sift flour, baking powder, baking soda, and salt. Add to the creamed mixture and add sour cream. Then mix in the bananas and nuts.

Pour into the greased pan and bake for about 40 to 45 minutes. Cool for about 10 minutes in the pan then transfer.

Chocolate Log Roll

Author: Kathleen Milazzo // Category:
3 Large eggs, separated
1/2 Cup sugar
5 Ounces melted semisweet chocolate
1/2 Cup water
1 Teaspoon vanilla extract
3/4 Cup flour
1 Teaspoon baking powder
1/2 Teaspoon baking soda
2 Cups whipped cream
3/4 Cup tiny marshmallows
1 1/2 Cups powdered sugar
1 Ounce melted unsweetened chocolate
1/4 Cup light cream

      Preheat oven to 350 degrees. Line a 10 by 15- inch jelly roll pan with foil and leave foil one inch over edge. Lightly grease and flour foil.
     Beat together egg yolks and sugar. Mix in semi sweet chocolate. Add water and vanilla and mix well. Mix in flour, baking soda , and baking powder.
     Beat egg whites till you form peaks and fold in chocolate mixture. Pour into foil pan. Bake about 9 minutes till toothpick in center comes out clean.
     Loosen cake from the foil. Dust a dish towel with unsweetened cocoa powder. Put cake on dusted towel and remove foil. Roll up cake starting at the short end with the towel inside and let it completely cool on rack.
     Mix the whipped cream and marshmellows. Unroll the cake and remove the towel. Spread the whipped cream mixture over the cake and roll back up.
     Stir together the powdered sugar and melted unsweetened chocolate. Slowly stir in the light cream and use it to frost the cake. Garnish with chopped nuts if desired.