Chocolate Zucchini Cake

 

Ingredients

 

Cake

• ½ cup butter, room temperature
• ½ cup vegetable oil
• 1¾ cups granulated sugar
• 2 tsp vanilla
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp salt
• 2 eggs
• ½ cup sour cream
• 2¾ cups flour
• ¾ cup cocoa powder
• 3 cups grated zucchini
• ¾ cup semi sweet chocolate chips

Pourable frosting

• ½ cup butter
• ½ cup milk
• ¼ cup cocoa powder
• 4 cups powdered sugar

Instructions

1. Preheat oven to 325°
2. Spray a 9x13 baking dish with cooking spray and set aside.
3. In bowl of stand mixer beat butter, vegetable oil and sugar together until smooth. Add in vanilla, baking soda, baking powder, salt and eggs and continue mixing until smooth and combined, scraping sides as needed.
4. Add in sour cream alternately with the flour, mixing after each addition until smooth.
5. Next mix in cocoa powder until evenly combined.
6. Finally fold in zucchini and chocolate chips.
7. Pour batter into prepared pan and bake for 30-40 minutes or until a toothpick inserted in center comes out clean.

Frosting

1. In a medium saucepan over medium-low heat melt butter, milk, and cocoa powder together, stirring frequently. Remove from heat and whisk in powdered sugar until there are no more lumps.
2. Pour frosting over your cake while it's still warm.
3. Allow the cake to cool completely before serving.

Notes

cake recipe lightly adapted from King Arthur Flour

Caramel Banana Muffins

Ingredients

Muffins

• 4 ounces cream cheese, softened
• 1/4 cup butter, room temperature
• 2/3 cup, packed Imperial Sugar Light Brown Sugar
• 1 egg
• 1 medium banana, mashed (about ½ cup)
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups all-purpose flour*

Directions

1. Preheat oven to 375° F.
2. Place muffin/cupcake liners into muffin tin, set aside.
3. In mixing bowl cream together cream cheese, butter and sugar until well combined. Add egg, mashed banana and vanilla and mix until evenly mixed, scraping sides as necessary.
4. Mix in baking powder and salt, and finally flour. When batter comes together fill muffin liners 2/3 full.
5. Top each muffin with 3 slices of banana.
6. Bake for 15-20 minutes or until toothpick entered in the center of muffin comes out clean.
7. Remove muffins from tin and drizzle with caramel sauce.
8. Serve warm.

Topping

• 1 medium banana, peeled and thinly sliced
• Caramel sauce for drizzling

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

by: imperialsugar.com

Fudge Filled Vanilla Bundt Cake

 

 This Fudge Filled Vanilla Bundt Cake recipe is buttery and moist with a super fudgy cream cheese filling inside!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients :

Cake

• 1 cup butter, room temperature
• 1 cup granulated sugar
• 2 eggs
• 1 tablespoon vanilla
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• 1½ cups flour

Filling

• 5 ounces cream cheese, room temperature
• 6 ounces semi- sweet chocolate chips, melted
• 1 egg

Glaze

• 1 cup powdered sugar
• 1- 2 Tbsp milk
• mini chocolate chips to garnis

Instructions :

1. Preheat oven to 325°
2. Heavily grease a bundt pan with butter or shortening and dust with flour, set aside.
3. In the bowl of your stand mixer beat the butter and the sugar together for 2 minutes on medium speed until light and fluffy, scraping the sides of the bowl as necessary. Add in the eggs and vanilla and continue mixing until smooth and combined.
4. Mix the baking powder and salt into the mix and combine.
5. Turn mixer to low and add in flour and milk in alternating amounts, beginning and ending with the flour. Mix until smooth. Transfer batter into a medium sized bowl, because you will need a clean mixing bowl for the next step.
6. In the clean bowl of your mixer beat the cream cheese until smooth. Next mix the melted chocolate into the cream cheese, until it's smooth. Finally beat in the egg into the mixture until creamy.
7. To assemble the cake spread half of the cake batter into the bottom of the prepared bundt pan. Next spoon the chocolate filling into the center of the batter, keeping the chocolate in the center of the batter so it doesn't touch the edges. Finally spread the remainder of the batter on top of the chocolate, covering completely.
8. Bake for 50- 55 minutes or until the cake is set.
9. Allow the cake to cool in the bundt pan for 10 minutes and then invert pan onto a serving platter or cake stand.
10. Whisk together the glaze ingredients and drizzle this onto the warm cake. Sprinkle with mini chocolate chips, if desired.
11. Serve warm or at room temperature.

Notes

Store airtight for up to 2 days

 

source : cookiesandcups.com