Cake Recipe #52 - Dark Chocolate Bacon Cupcakes

Since this is my final cake recipe I wanted to follow suit with last year's final cookie recipe, Chocolate Chip Bacon (found at ayearofcookies.blogspot.com). The addition of bacon to the cake batter gives it a special-but not too salty-taste.

Stay tuned for 2012's blog, pieforayear.blogspot.com, where pie is the weekly highlight.

Ingredients: 12 slices bacon, 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 2 cups granulated sugar, 2 teaspoons baking soda, 1 teaspoon baking powder, 1/2 teaspoon sea salt (or regular, but sea is better), 2 eggs, 1 cup cold, strong, brewed coffee (or 2 teaspoons vanilla plus 3/4 cup water), 1 cup buttermilk, 1/2 cup vegetable oil, 1 tablespoon unsweetened cocoa powder, for dusting.

Instructions; Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.

In a large bowl, stir together the flour, 3/4 cup cocoa powder, sugar, baking soda, baking powder and salt. Make a well in the center and pour in the eggs, coffee, buttermilk and oil. Stir just until blended. Mix in 3/4 of the bacon, reserving the rest for garnish. Spoon the batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with your favorite chocolate frosting and sprinkle reserved bacon crumbles on top. Dust with additional cocoa powder.

Makes 2-2 1/2 dozen cupcakes.

Presented by mkecupcakequeen on allrecipes.com.

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Cake Recipe #51 - Triple Chocolate-Peanut Butter Pudding Cake

Who knew you could make cake in a slow cooker? This is a moist chocolate and peanut butter combo that is served warm with a scoop (or two) of ice cream. Allow this to cook while making dinner; it will be ready by the time you're ready for dessert.


Ingredients: 1 cup all-purpose flour, 1/3 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1/2 cup chocolate milk or regular milk, 2 tablespoons vegetable oil, 2 teaspoons vanilla, 1/2 cup peanut butter-flavor pieces, 1/2 cup semisweet chocolate pieces, 1/2 cup chopped peanuts, 3/4 cup granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 1/2 cups boiling water, vanilla ice cream (optional), chocolate bar pieces (optional), chocolate syrup or ice cream topping(optional).

Instructions: Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray; set aside.

In medium bowl, stir together flour, 1/3 cup sugar, 2 tablespoons cocoa powder, and baking powder. Add milk, oil, and vanilla; stir just until moistened. Stir in peanut butter pieces, chocolate pieces, and peanuts. Spread batter evenly in the prepared cooker.

In another medium bowl, combine 3/4 cup sugar and 2 tablespoons cocoa powder. Gradually stir in boiling water. Carefully pour cocoa mixture over batter in cooker. Cover and cook on high heat setting for 2-2 1/2 hours or until a toothpick inserted into center of cake comes out clean.

Remove liner from cooker, if possible, or turn off cooker. Let stand, uncovered for 30-40 minutes to cool slightly. To serve, spoon pudding cake into dessert dishes. If desired, top with ice cream, chocolate ice cream topping or syrup and chocolate bar pieces.

www.bhg.com/recipe/cakes/triple-chocolate-peanut-butter-pudding-cake.

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Cake Recipe #50 - Almond Chocolate Coconut Cups

Biting into one of these little gems is like munching on an Almond Joy candy bar. The coconut, chocolate and almond filling is surrounded by a chocolate cup whose origin is a boxed cake mix.

Ingredients: 1 (18.25 ounce) package chocolate fudge cake mix, 1 egg, 1/2 cup margarine or butter, melted, 3/4 cup all-purpose flour, 1/2 cup granulated sugar, 1/2 cup evaporated milk, 14 large marshmallows, 7 ounces flaked coconut, 1/4 cup evaporated milk, 3/4 cup semisweet chocolate chips, 2 tablespoons margarine or butter, 1/2 cup sliced almonds.

Instructions: Preheat oven to 350 degrees. Grease mini-muffin tins (need about 4 or reuse what you have). In a large bowl, combine cake mix, egg, 1/2 cup melted butter and flour until well blended. Roll into 1 inch balls and place in prepared mini-muffin pans. Press into bottom and up sides of muffin cups.

Bake in preheated oven for 10 minutes, until set.

While cups are baking, combine 1/2 cup granulated and 1/2 cup evaporated milk in microwave-safe bowl. Microwave on high 2 minutes, until mixture comes to a boil. Stir in marshmallows until melted. Stir in coconut until well combined. Spoon into baked shells while mixture is still warm.

In a microwave-safe bowl, combine 1/4 cup evaporated milk, chocolate chips and 2 tablespoons butter. Microwave on high 1 minute, remove and stir until chocolate is melted and mixture is smooth. Stir in almonds until well coated. Spoon over coconut mixture and spread to cover. Cool completely before carefully removing from pans. Store in refrigerator or freezer.

Makes 4-5 dozen.

Submitted by ZIPITY on allrecipes.com.

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Cake Recipe #49 - Gingerbread

Ah, the spice of ginger contained in this cake brings memories of Christmas. This easy-to-make cake is great topped with a mound of whipped cream. Make an extra one to freeze, then thaw for those drop-in guests during the busy holiday season.

Ingredients:2 1/3 cups all-purpose flour, 1/3 cup granulated sugar, 1 cup molasses, 3/4 cup hot water, 1/2 cup shortening, 1 egg, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 3/4 teaspoon salt.

Instructions: Preheat oven to 325 degrees. Grease and flour a 9x9x2-inch square baking pan. Beat all ingredients on low speed for 30 seconds, scraping bowl constantly. Beat on medium speed for 3 minutes, scraping bowl occasionally. Pour into prepared pan, spreading evenly.

Bake 50-55 minutes or until wooden pick inserted in center comes out clean. Serve warm or at room temperature with whipped cream.

"Betty Crocker's 40th Anniversary Edition Cook Book", Prentice Hall, New York, 1990.

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Cake Recipe #48 - Red Velvet Pancakes

Breakfast cake! Red velvet cake in the form of chocolatey pancakes dollopped with a creamy mascarpone and cream topping; no maple syrup needed.

Ingredients: Topping: 1/2 cup mascarpone cheese, 1/4 cup creme fraiche, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon lemon zest. Pancakes: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 3 tablespoons granulated sugar, 2 tablespoons unsweetened cocoa powder, 1 large egg, 3/4 cup buttermilk, 1/4 cup creme fraiche, 1 tablespoon red food coloring, 1 teaspoon vanilla extract, 3 tablespoons unsalted butter, melted.

Instructions: Prepare the mascarpone topping by whisking together the mascarpne cheese, 1/4 cup creme fraiche, 2 tablespoons granulated sugar, 1/2 teaspoon vanilla extract, and lemon zest in a bowl until smooth. Set aside.

Prepare the pancake batter by whisking the flour, baking powder, baking soda, salt, 3 tablespoons sugar, and cocoa powder together in a bowl; set aside. Beat the egg in a separate bowl with the buttermilk, 1/4 cup creme fraiche, red food coloring, and 1 teaspoon vanilla extract until smooth. Stir in the flour mixture until moistened, then add the melted butter, and continue stirring until only small lumps of flour remain. If batter appears a little thick, add more buttermilk.

Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter. Drizzle pancakes with the mascarpone topping to serve.

Serves 4.

Presented by dkitsuen on allrecipes.com.

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Cake Recipe #47 - Black Bottom Cupcakes

Pumpkin and/or pecan, apple or some other fruit, pie are the traditional ending to the Thanksgiving meal. But, chocolate should also be included in some form; after all, what's a meal without chocolate? These little chocolate and cream cheese splendors fit the bill and are easy to make.

Ingredients: 8 ounces cream cheese, softened, 1 egg, 1/3 cup granulated sugar, 1/8 teaspoon salt, 1 cup miniature chocolate chips, 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder (I used dark chocolate, yum!), 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup water, 1/3 cup vegetable oil, 1 tablespoon cider vinegar (I used white), 1 teaspoon vanilla extract.

Instructions: Preheat oven to 350 degrees. Line 2 12-cup muffin pans with paper liners or lightly spray with non-stick cooking spray.

In a medium bowl, beat the cream cheese, egg, 1/3 cup granulated sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.

In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.

Bake in preheated oven for 25-30 minutes.

Makes 24 cupcakes.

Submitted by Laura Duncan Allen on allrecipes.com.

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Cake Recipe #46 - Apple Upside Down Cake

This is pineapple upside down cake minus the "pine". Make sure you use granny smith apples or Golden Delicious for the best outcome-simply delicious!

Ingredients: Topping-4 tablespoons (1/2 stick)unsalted butter, cut into 4 pieces, plus extra for pan, 4 Granny Smith apples or Golden Delicious, peeled and cored, 2/3 cup packed light brown sugar, 2 teaspoons lemon juice. Cake: 1 cup all-purpose flour, 1 tablespoon cornmeal (optional), 1 teaspoon baking powder, 1/2 teaspoon salt, 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 large eggs, 6 tablespoons unsalted butter, melted and cooled slightly, 1/2 cup sour cream, 1 teaspoon vanilla extract.

Instructions: Topping-Butter bottom and sides of a 9-inch round, 2-inch deep nonstick cake pan; set aside. Adjust oven rack to lowest postion and heat oven to 350 degrees.

Halve apples from pole to pole. Cut 2 apples into 1/4-inch slices; set aside. Cut remaining 2 apples into 1/2-inch slices. Heat butter in 12-inch skillet over medium-high heat. When foaming subsides, add 1/2-inch apple slices and cook, stirring 2 or 3 times, until apples begin to caramelize, 4-6 minutes. (Do not fully cook apples.) Add 1/4-inch slices, brown sugar, and lemon juice; continue cooking, stirring constantly, until sugar dissolves and apples are coated, about 1 minute longer. Transfer apple mixture to prepared pan and lightly press into even layer. Set aside while preparing cake.

Cake-Whisk flour, cornmeal, baking powder, and salt together in medium bowl; set aside. Whisk granulated sugar, brown sugar, and eggs together in large bowl until thick, about 45 seconds. Slowly whisk in butter until combined. Add sour cream and vanilla; whisk until combined. Add flour mixture and whisk until just combined. Pour batter into pan over apples and spread evenly. Bake until cake is golden brown and toothpick inserted into center comes out clean, 35-40 minutes.

Cool pan on wire rack 20 minutes. Run paring knife around sides of cake to loosen. Place wire rack over cake pan. Holding rack tightly, invert cake pan and wire rack together; lift off cake pan. Place wire rack over baking sheet or large plate to catch any drips. If any fruit sticks to pan bottom, remove and position it on top of cake. Let cake cool 20 minutes (or longer to cool it completely), then transfer to serving platter, cut into slices, and serve with whipped cream or ice cream.

This recipe came from americastestkitchen.com.

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