Strawberry Shortcake Cake

INGREDIENTS:

Cake
1 x Box of Yellow Cake
1 x 3.5 oz box instant vanilla pudding mix
3 x eggs
1 1/2 cup milk
3/4 cup oil
1.5 tsp vanilla

Frosting
1 x 8oz block cream cheese
1/2 cup white sugar
1 cup powdered sugar
1 x 12oz whipped topping, thawed
1 tsp vanilla
1 pint fresh strawberries, finely chopped
1 bar of dark chocolate

DIRECTIONS:

1. Preheat oven to 325F. Grease and flour 3 x 9inch cake pans.

2. In a large bowl combine cake mix, pudding, eggs, milk, oil, and vanilla. Beat with an electric mixer on low speed for 1 minute until combined. Increase speed to medium and beat for 4 minutes. Pour batter into prepared pans.

3. Bake for 18-22 minutes or until toothpick inserted into cakes comes out clean. Allow to cool completely.

4. For the frosting: Beat cream cheese, white sugar, powdered sugar and vanilla until smooth. Fold in whipped topping. Allow to set in the refrigerator for several hours or overnight. Just before frosting cake, fold in crushed chopped strawberries.

5. Top with dark chocolate shavings.

6. Store in the refrigerator.

7. Eat and Enjoy! :)

Chocolate Oreo Cake

This is perfect for both kids and adults!

INGREDIENTS:

Cake
1 x Box of Triple Chocolate Fudge Cake
1 x 3.5 oz box instant chocolate pudding mix
3 x eggs
1 1/2 cup milk
3/4 cup oil
1 tsp vanilla

Frosting
1 x 8oz block cream cheese
1/2 cup white sugar
1 cup powdered sugar
1 x 12oz whipped topping, thawed
1 tsp vanilla
3/4 package oreos, crushed

DIRECTIONS:

1. Preheat oven to 325F. Grease and flour 3 x 9inch cake pans.

2. In a large bowl combine cake mix, pudding, eggs, milk, oil, and vanilla. Beat with an electric mixer on low speed for 1 minute until combined. Increase speed to medium and beat for 4 minutes. Pour batter into prepared pans.

3. Bake for 18-22 minutes or until toothpick inserted into cakes comes out clean. Allow to cool completely.

4. For the frosting: Beat cream cheese, white sugar, powdered sugar and vanilla until smooth. Fold in whipped topping. Allow to set in the refrigerator for several hours or overnight. Just before frosting cake, fold in crushed oreos.

5. Store in the refrigerator.

6. Eat and Enjoy! :)

Double Choclate Mocha Cake

I made this cake for the "Wear Something Red Tea" at church. It was a modification of a cake I made a couple of months ago. Mini semi-sweet chocolate chips give this moist cake a little crunch. The mocha buttercream frosting adds a good balance of coffee and chocolate. YUM!

INGREDIENTS:

1 (18.25 ounce) package chocolate fudge cake mix
1 1/2 cups milk
3 eggs
3/4 cup vegetable oil
1 (3.5 ounce) package instant chocolate pudding mix
1 tsp vanilla
¾ cup semi-sweet mini chocolate chips

1. Preheat oven to 325 degrees F. Grease and flour 3 - 9 inch cake pans.
2. In a large bowl, combine cake mix, milk, eggs, oil, instant pudding mix, vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in chocolate chips. Pour batter into prepared pans.

3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4. It works best if the cakes cool completely, are wrapped tightly in plastic wrap and are refrigerated overnight.

MOCHA BUTTERCREAM FROSTING:

2 cups butter, at room temperature
5 ¾ cups powdered sugar
½ cup cocoa powder
1 tbls vanilla extract
¼ cup + 2 tbs instant coffee, dissolved in a splash of hot water

Add cocoa powder to powdered sugar. Cream butter. Gradually add sugar/cocoa mixture to the butter. Once incorporated well add vanilla and dissolved instant coffee.

The frosting spreads the best at room temperature.

If Desired: 1 tin Pepperidge Farm Pirouettes

Allow buttercream frosting to slightly set in the refrigerator. Break cookies and place around the cake.

ENJOY!