Well it is now safe to say that anytime I need a chocolate cake for any occasion at all, I have officially found the BEST chocolate sheet cake with the BEST fudgey frosting that I have ever ever tasted!  That is a huge statement to make because I have tasted my fair share of chocolate cakes and frostings.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

The frosting that tops the BEST chocolate sheet cake reminds me of my mom’s brownie frosting that I would lick off the sides of the pan after the brownies were gone because it is that good.  And just for a little extra pizzazz and appeal, there is peanut butter sandwiched between the BEST chocolate sheet cake and that frosting.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Yep, while the cake was still warm, I spread a big glob of unadulterated peanut butter over the top.  The slight saltiness from the pure peanut butter paired with the sweet, thick chocolate frosting has had me literally salivating just writing about the absolutely perfect combination.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

I love having classic go-to recipes in my back pocket for occasions when you realize that you want to make something but you don’t feel like scouring cookbooks or the internet for a recipe.  The BEST chocolate sheet cake itself is so ultra moist and dense, almost like a brownie.  I would love it with walnuts mixed into the batter too because I love that crunch that nuts give a cake.

The Best Chocolate Sheet Cake {satisfymysweettooth.com}

Trust me on this one, next time you are making a cake for a special occasion, make the BEST chocolate sheet cake and you will have people asking you to make this cake again and again.

The Best Chocolate Sheet Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 9X13" cake (about 24 servings)

The moistest chocolate cake topped with slightly salty peanut butter and rich, fudge frosting becomes the all-time best chocolate sheet cake

Ingredients

    For the cake
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups creamy peanut butter
  • For the frosting
  • 1/2 cup unsalted butter
  • 1/4 cup cocoa powder
  • 1/3 cup buttermilk
  • 1 tsp vanilla
  • 16 ounces powdered sugar
  • sprinkles (optional)

Instructions

    For the cake
  1. Preheat oven to 350 degrees. Spray a 9X13" pan with nonstick cooking spray.
  2. Place flour, sugar and baking soda in to a large bowl and set aside.
  3. In a small saucepan, combine butter, cocoa powder, water and buttermilk and whisk over medium-low heat until the butter is melted.
  4. Crack the eggs into a separate small bowl. Use a ladle to pour a small amount (about 2/3 cup) of the heated butter mixture into the eggs while whisking constantly (this is called tempering the eggs and will gently warm them up so that they don't scramble when added to the hot mixture).
  5. Pour the egg mixture into the saucepan with the butter mixture while whisking constantly. Increase the heat to medium and whisk until the mixture boils.
  6. Pour the butter mixture into the bowl with the dry ingredients, add vanilla and use the whisk and a spatula to mix until the ingredients are well combined.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake 20-25 minutes or until a toothpick inserted into the center of the cake comes out clean.
  9. Cool cake for 10 minutes. Place peanut butter into a bowl and microwave until more easily spreadable, about 20 seconds.
  10. Pour the peanut butter onto the slightly cooled cake and gently use an offset spatula to spread it evenly. Cool completely.
  11. For the frosting
  12. Place powdered sugar into a clean, medium bowl.
  13. Place butter, cocoa powder and buttermilk into a small saucepan and heat over medium heat until the mixture comes to a boil, whisking constantly. Add vanilla then pour the mixture over the powdered sugar and stir until smooth (work quickly as the frosting sets rather fast). Immediately pour over the cooled cake and use a spatula to spread it evenly.
  14. Top immediately with sprinkles if using.
  15. Recipe adapted from Southern Living

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With the 4th of July holiday weekend approaching, I find myself wanting to share the most colorful and festive recipes with you.  I began the week with the most delicious Monster Cookie Ice Cream Sandwiches that were bursting with colorful M&M’s and now I have perhaps the most colorful creation I have yet to make:  M&M Rainbow Cake!

How to make a Rainbow Cake {satisfymysweettooth.com}

Every person who saw this cake immediately asked, “how did you make that?”  So I have a full photo tutorial of how to make a rainbow cake for you.  I promise it is super simple, yet the results are so bright and vibrant.  I love that you can customize this technique to coordinate with whatever event you are making a cake for.  I will tell you how to customize the cake a little later.

How to make a Rainbow Cake {satisfymysweettooth.com}

For now, let’s run through the steps of how to make a rainbow cake so that you can see how truly easy it is.

We begin with a classic butter cake recipe.  I used my favorite butter cake recipe from The America’s Test Kitchen Family Baking Book, but here’s where you could make it even simpler and use any white or yellow box cake mix if you want to.  Once the cake batter is well combined, you simply divide the batter evenly into as many medium-sized bowls as colors of cake you want.  I divided the batter into six bowls because I wanted all of the colors of the rainbow:  red, orange, yellow, green, blue and purple.  (If, for example, you wanted to make a red, white and blue cake for the 4th of July, you would divide the batter into only three bowls.)  When I say divide the batter “evenly”, I mean roughly evenly.  I didn’t measure or weigh my bowls to be exact when dividing the batter I just eyeballed it.

How to make a Rainbow Cake {satisfymysweettooth.com}

Next you will mix a different color food coloring into each bowl.  I like the gel food coloring because the colors are so potent and vibrant.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}Now it’s time to put the colored batter into your pans.  For this cake, I used two 9-inch round cake pans.  Pour half of your first color (red in my case) into each pan.

How to make a Rainbow Cake {satisfymysweettooth.com}

Next, take your second color (orange for me) and pour half of that color batter slowly into the center of the first color in each of the two pans.  The first color will slowly spread into a wider circle as you pour your second color in the middle of it.

How to make a Rainbow Cake {satisfymysweettooth.com}

Proceed with the remaining colors until it looks like this:

 

That’s it as far as the color layering goes!  I told you it was easy!

Now off to the oven with the cakes to bake.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}

Once cooled, you frost and decorate the cake any way you like.  For a tutorial about how to frost a layer cake CLICK HERE.  I used Mega and regular-sized M&M’s for my decorative pattern.

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make a Rainbow Cake {satisfymysweettooth.com}

How to make Rainbow Cake

Prep Time: 1 hour

Cook Time: 24 minutes

Total Time: 1 hour, 24 minutes

Yield: 1 2-layer 9-inch cake

How to make a rainbow cake: A step-by-step tutorial with photos that will show you how truly easy this colorful cake is to make

Ingredients

    For the cake
  • 1/2 cup half and half
  • 4 large eggs
  • 2 tsp vanilla
  • 1 3/4 cups cake flour
  • 1 1/2 cups sugar
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 cup (16 Tbsp) unsalted butter, room temperature and cut into Tbsp-sized pieces
  • food coloring
  • For the buttercream frosting
  • 1 cup (16 Tbsp) unsalted butter, room temperature
  • 2 cups powdered sugar
  • 2-4 Tbsp milk
  • 1 tsp vanilla

Instructions

    For the cake
  1. Preheat oven to 350 degrees.
  2. Grease and flour 2 8 or 9-inch round cake pans. Line the bottom of the pans with parchment paper.
  3. In a small bowl, or liquid measuring cup, combine the half and half, eggs and vanilla, set aside.
  4. In a large bowl, combine the cake flour, sugar, baking soda and salt. Mix to combine.
  5. Drop the butter into the flour mixture 1 piece at a time and mix using an electric mixer until the mixture resembles a coarse crumb.
  6. With the mixer running, slowly pour in the egg mixture and mix until combined, about 1-2 minutes. It's fine if the batter has a few clumps.
  7. Pour the batter evenly into six small bowls.
  8. Add red, orange, yellow, green, blue and purple food coloring to one of the bowls. Mix to combine.
  9. Pour half of the red batter into the center of each pan.
  10. Slowly pour half of the orange batter into the center of the red batter in each pan.
  11. Slowly pour half of the yellow batter into the center of the orange batter in each pan.
  12. Slowly pour half of the green batter into the center of the yellow batter in each pan.
  13. Slowly pour half of the blue batter into the center of the green batter in each pan.
  14. Slowly pour half of the purple batter into the center of the blue batter in each pan.
  15. Bake the cakes for 20-24 minutes or until a toothpick inserted into the centers of the cakes comes out with only a few crumbs on it.
  16. Cool cakes for 10 minutes. Run a knife along the edges of the pans to release the sides of the cakes.
  17. Invert cakes on to cooling racks to remove from pans. Peel parchment paper away from bottoms of cakes and cool the cakes completely.
  18. For the buttercream frosting
  19. In a large bowl, use an electric mixer to combine the butter, powdered sugar and vanilla. Add milk 1 Tbsp at a time until the frosting is a spreadable consistency.
  20. Frost cake and decorate.
  21. Cake recipe adapted from The America's Test Kitchen Family Baking Book

Have a wonderful 4th of July weekend!

How to make a Rainbow Cake {satisfymysweettooth.com}

 

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There are few desserts my husband loves more than Classic Tiramisu.  Anytime we go out to dinner and it is on the dessert menu, it is a no-brainer that he will order it for us to share.  I can’t say that I complain when this happens.  Who doesn’t love the spongy ladyfingers soaked in espresso and enveloped in rich, silky pastry cream?

Classic Tiramisu {satisfymysweettooth.com}

Classic Tiramisu is a great dessert to make for an occasion because can make it ahead of time and it actually becomes better if you leave it in the refrigerator overnight.  Dressed up with a bit of shaved chocolate, you’ll have your guests thinking you must have bought dessert from a fancy bakery.

Classic Tiramisu {satisfymysweettooth.com}

There are several steps involved with making Classic Tiramisu, but none of them is difficult.  First, you make the thick cream which is basically like making homemade pudding or custard.  Then you make a syrup by combining the espresso with sugar.  Now comes the fun part when you dip each ladyfinger in the espresso syrup and layer them between the pastry cream.  Top Classic Tiramisu by dusting with cocoa powder and chocolate shavings.

Classic Tiramisu

Yield: serves 12

Classic Tiramisu that is easy to make yet perfect enough to impress your guests

Ingredients

    For the pastry cream:
  • 2 cups milk, divided (I used skim milk)
  • 3/4 cup sugar, divided
  • 1/4 cup flour
  • 6 large egg yolks
  • 1 Tbsp vanilla
  • 1/4 cup (4 Tbsp) unsalted butter, room temperature, cut into cubes
  • 1 cup mascarpone cheese, room temperature
  • For the coffee syrup:
  • 1 1/2 cups brewed strong coffee or espresso
  • 1/4 cup sugar
  • To assemble and garnish:
  • about 30 ladyfingers
  • 1 Tbsp cocoa powder
  • 3 Tbsp shaved chocolate

Instructions

    For the pastry cream:
  1. In a medium saucepan, combine 1 3/4 cup milk and 1/2 cup sugar. Heat over medium heat until the mixture comes to a boil, stirring occasionally. Remove from heat.
  2. In a medium bowl, combine remaining 1/4 cup milk, 1/4 cup sugar, flour and egg yolks with a whisk until well combined.
  3. Using a ladle, add some of the warm milk mixture to the egg mixture while whisking constantly. This will warm the egg mixture (temper the eggs) slowly so that you don't end up with scrambled eggs. Add another ladleful of the warm milk mixture to the egg mixture still whisking. Pour the rest of the warm milk mixture into the egg mixture and whisk until well combined.
  4. Return the mixture to the saucepan and heat over medium heat while stirring until the mixture boils. Boil while stirring for a few minutes until the mixture has thickened.
  5. Place a fine mesh strainer over a large, heatproof bowl and pour the cream mixture through the strainer to remove any lumps.
  6. Finally, whisk the vanilla and butter in to the cream mixture until combined.
  7. Press plastic wrap directly onto the surface of the pastry cream and refrigerate until chilled, about 2 hours.
  8. Once chilled, mix the room temperature mascarpone cheese into the cream mixture until smooth and combined.
  9. For the coffee syrup:
  10. In a medium shallow bowl, combine the coffee (or espresso) and sugar and mix to combine.
  11. To assemble and garnish:
  12. Ready your ladyfingers, pastry cream and coffee syrup.
  13. Line a standard-size loaf pan with plastic wrap allowing the wrap to hang liberally over the edges of the pan.
  14. Dip one ladyfinger at a time into the coffee syrup and place in a single layer onto the bottom of the prepared loaf pan (should be about 8 ladyfingers).
  15. Top with 1/3 of the pastry cream and smooth top evenly.
  16. Continue by dipping ladyfingers and again, layering in a single layer over the 1st layer of pastry cream.
  17. Top with 1/2 of remaining cream.
  18. Add another layer of dipped ladyfingers.
  19. Top with remaining cream.
  20. End with a final layer of dipped ladyfingers.
  21. Cover the tiramisu with plastic wrap and refrigerate at 6-8 hours, ideally overnight.
  22. Unwrap tiramisu. Invert your serving platter on the top of the loaf pan and gently, but quickly flip the tiramisu over onto the platter. Remove pan and plastic wrap.
  23. Dust the top of the tiramisu with the cocoa powder.
  24. Garnish with shaved chocolate and serve.
  25. Recipe adapted from joyofbaking.com

Classic Tiramisu {satisfymysweettooth.com}

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We are in the doldrums of this brutally cold winter so anything I can make in the kitchen that is reminiscent of summer or a tropical island is what is helping me to get through this polar vortex.  Enter Raspberry Coconut Cake Roll.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

Just the smell of coconut lifts my spirits because it reminds me of my favorite suntan lotion.  Right behind my number one flavor combination,  chocolate with coconut, raspberry with coconut is my next favorite coconut combination.  The flavors are so light and fresh tasting together.

I have always wanted to try a rolled cake especially when I see pumpkin versions floating around the internet in the fall.  I was always so afraid of failure as I assumed the cake would crack into a pieces when I rolled it, so it has taken me until now to put my big girl pants on and give it a try.  And let me tell you, this Raspberry Coconut Cake Roll truly is easier to make than you would think!

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

I have included step-by-step photos to teach you how to make and assemble this Raspberry Coconut Cake Roll so that hopefully you will not be intimidated like I was to make the light, fluffy cake.  The frosting is literally like biting into a cloud and was so much fun to work with.  If you are not a coconut fan, sliced almonds would be a nice substitute for an outer coating for the cake.

Raspberry Coconut Cake Roll {satisfymysweettooth.com}

How to make a cake roll: Raspberry Coconut Cake Roll

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 10 servings

Ingredients

    For the cake!
  • 5 large eggs, room temperature
  • 3/4 cup sugar
  • 1/2 tsp coconut extract
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 cup raspberry jam
  • For the frosting!
  • 2 large egg whites
  • 1/2 cup sugar
  • 1/2 tsp coconut extract
  • 1/2 tsp vanilla extract
  • 1 cup shredded sweetened coconut

Instructions

    For the cake!
  1. Preheat oven to 350 degrees.
  2. Grease a 18 X 13'' rimmed baking sheet with nonstick cooking spray. Line bottom of tray with parchment paper and grease the parchment paper generously.
  3. In a large bowl, using an electric mixer, beat the eggs at medium-high speed. Add the sugar 1/4 cup at a time. Add coconut extract. Whip until mixture has thickened, 6-8 minutes.
  4. Sprinkle flour, baking powder and salt over whipped eggs and fold in gently with a spatula.
  5. Pour batter into prepared pan and spread evenly with an offset spatula.
  6. Bake until toothpick inserted comes out clean, about 12 minutes.
  7. Place a piece of parchment paper that is slightly larger than the pan onto your counter.
  8. Gently run a knife around the edges of the pan to loosen the cake.
  9. Quickly flip the pan upside down onto the parchment and lift off the pan.
  10. Peel the parchment paper that was baked onto the bottom for the cake.
  11. Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper and leave to cool for 15 minutes.
  12. Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake.
  13. Roll back up carefully (without the parchment paper). Place onto serving dish.
  14. For the frosting!
  15. Place egg whites, sugar, and extracts into a medium-sized heatproof bowl. Place bowl over a small pot of simmering water about 1-inch deep (or use a double boiler). Whisk the mixture until the sugar is dissolved.
  16. Remove the bowl from the heat and beat mixture with a mixer on medium-high speed until it is thickened and cooled and appears shiny, about 5 minutes.
  17. Spread frosting over cooled cake roll.
  18. Lightly press shredded coconut onto frosting.
  19. Cut and serve.
  20. Cake recipe adapted from America's Test Kitchen Baking Book
  21. Frosting recipe adapted from Food Network Magazine

Pour batter into prepared pan and spread evenly with an offset spatula

IMG_2654

IMG_2655

Bake cake until toothpick inserted comes out clean, about 12 minutes

IMG_2657

Quickly flip the pan upside down onto the parchment and lift off the pan

IMG_2658

IMG_2659

Peel off the parchment paper that was baked onto the bottom for the cake

IMG_2660

Beginning at one of the short sides of the cake, begin rolling the cake up into the parchment paper; cool for 15 minutes

IMG_2661

IMG_2662

Carefully unroll the cake and spread jam onto cake leaving about a 1-inch border around the cake

IMG_2664

Roll back up carefully (without the parchment paper) and place onto serving dish

IMG_2665

Prepare frosting, spread onto cake and gently press coconut onto frosting

IMG_2666

 

IMG_2667

Raspberry Coconut Cake Roll {satisfymysweettooth.com}On a side note, I have been reading Bridget Jones Mad About the Boy by Helen Fielding for book club this week and I just can’t get her voice out of my head as I write!  I have not read the two previous books, but let me tell you if you are looking for a quick and literally laugh-out-loud book to pass the time while you wait for spring to arrive, I would highly recommend this book!  Have you read any good books lately?

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One of my favorite parts of the week is Saturday mornings.  My husband can vouch for how much I truly love sleeping in on the weekends.  Then when I wake up, it feels so luxurious to make my latte at my own pace and then it’s time.  I love to sit on the couch, sip my coffee and watch the cooking shows that I record each week.  Without fail if there is a new Pioneer Woman and/or Giada De Laurentiis, I am giddy with excitement to hunker down and watch.  There is not always a recipe that I choose to replicate, but even so, I just enjoy watching people cook on TV.  I particularly love holiday episodes and last weekend, there were some great fall recipes shared on the Halloween episodes.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Giada made pumpkin bacon cheesecakes, which I adapted into these Mini Pumpkin Cheesecakes with Gingersnap Crusts.   I opted to omit the bacon because I was not in the mood for a savory dessert.  I have told you before that I am not crazy about cheesecakes, but the exception is pumpkin.  The creamy whipped filling for these Mini Pumpkin Cheesecakes tastes like a rich pumpkin pie filling.  And the crust of any cheesecake is my favorite part whether it is composed of graham crackers, Oreo cookies or gingersnaps.  The warm, spicy crust of these mini cheesecakes topped with perfectly spiced, rich pumpkin filling is fall in a bite.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

I love anything that is bite-sized and so I decided to serve these Mini Pumpkin Cheesecakes with Gingersnap Crusts for my book club that I hosted last week.  We read a book that I really loved called The Paris Wife by Paula McLain.  The book was about Ernest Hemingway’s first wife and it certainly led to some interesting conversation!  This dessert was the perfect two-bite sweet to pass around the table after dinner while we discussed.

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

Mini Pumpkin Cheesecakes with Gingersnap Crust

Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Yield: 24 mini cheesecakes

Individually-sized cheesecakes with all of your favorite fall flavors combined into a perfect two-bite treat

Ingredients

    For the crust
  • 16 gingersnap cookies (enough to yield 1 cup crumbs)
  • 3 Tbsp unsalted butter, melted
  • For the cheesecake filling
  • 1 (8-ounce) package light cream cheese, at room temperature
  • 1/4 cup pumpkin puree
  • 1/4 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp freshly grated nutmeg (or ground nutmeg)
  • pinch of salt
  • whipped cream for topping

Instructions

  1. Preheat oven to 350 degrees. Line a mini muffin pan with paper liners.
  2. For the crust
  3. Place cookies into a food processor and process until fine crumbs form. (If you do not have a food processor, place cookies into a zip-top bag and crush with a rolling pin.)
  4. Place cookie crumbs into a small bowl, pour melted butter into the bowl and stir to combine.
  5. Place ~1Tbsp of crumb mixture into each paper liner and press it down using a muddler, bottom of a shot glass (or something flat and small).
  6. For the filling
  7. In another medium bowl, combine all ingredients for the filling. Use an electric mixer to mix until smooth and well blended.
  8. Use a small ice cream scoop (or spoon) to place ~2 Tbsp of filling on top of each crust. Bake 12 minutes or until tops are cracked.
  9. Cool 10 minutes then refrigerate for at least 1 hour before serving.
  10. Place a dollop of whipped cream on top of each cheesecake before serving.
  11. Recipe adapted from Giada De Laurentiis

combine cookie crumbs and butter for crust

IMG_2289

blend all ingredients for filling together

IMG_2290

IMG_2291

place 1 Tbsp of crust into paper liners

IMG_2292

press the crust down firmly

IMG_2293

top crusts with 2 Tbsp filling

IMG_2294

bake

IMG_2295

place a dollop whipped cream onto each cheesecake before serving

Mini Pumpkin Cheesecakes with Gingersnap Crust {satisfymysweettooth.com}

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