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Sugar Dish Me

"if you can read, you can cook" -my momma

Posts Tagged ‘chocolate

Sugar Dish Me Moved!!

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So… by some default of my own (because i am the complete opposite of techno-savvy), some of – actually A GOOD CHUNK of – my traffic keeps landing here at WordPress.com.

And I’ve made SOOOOOOOO many new things since those Whole Wheat Strawberry Muffins.

I moved Sugar Dish Me and it would make me so so happy if you’d make the jump with me (if you haven’t already).

To see allllll the new goodies CLICK THIS LINK!!!!

And when you get there you can subscribe at the right-hand side of the page.

Here is a quick look at a few of the things you’ve been missing (you can click the photos for the recipes)…






If you’re already following at the new site THANK YOU!!! I appreciate you so much! I really truly do.

And if you’re new here, I look forward to hearing from you!!

Until then…

~Heather

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Written by Heather @ Sugar Dish Me

November 12, 2012 at 1:53 pm

Two-Bite Homemade Hostess Cupcakes

with 18 comments

Homemade Hostess Cupcakes

Sometimes I think that Chad might be from another planet.

And I’m not talking about that Men are from Mars crap.

I’m talking about normal cultural references… stuff I thought most people our age (most ages) knew. This all started a few weeks ago when we began toying with the idea of furniture shopping for a few things we need around the house. I’m a sucker for Rooms-To-Go and Ikea marketing; everything in one place at a discount!!! Plus I am really not good at decorate-ey fashiony sort of girl stuff, so wandering through places like that gives me some idea about what in the world I’m supposed to do. A Rooms-To-Go ad appeared in our mailbox and I flipped through it, commenting on things I may want to go see. I said something about liking these chairs but that they were probably sort of pricey because they have Cindy Crawford’s name on them. And then he said this:

“Who’s Cindy Crawford?”

making homemade Hostess cupcakes

So I’m like, “You know. CINDY CRAWFORD. Supermodel. Pepsi commercial. Very distinctive mole. Cindy Crawford!” And he still had no clue.

I busted out some Youtube and pulled up the Pepsi Commercial thinking he’d go, “Ohhhhhh. Cindy Crawford.” But no. Chad has no idea who Cindy Crawford is.

I guess maybe I should be thankful for that?

ready to fill cupcakes

Saturday afternoon gave him some lazy time on the couch while I worked out some elaborate kitchen project (but for the life of me I have no idea what we ate on Saturday…?). He was scrolling through the Netflix library looking for something suitable to half watch/half sleep through, and then IT HAPPENED AGAIN.

Chad asked me, “What’s ‘Heathers‘?” Ummmmmm, are you kidding me?

First of all… my name is Heather. And though I bear absolutely ZERO resemblance to anyone in the movie, I’ve spent my whole life having people draw references to it when I say my name. PLUS I thought ‘Heathers’ was one of those movies that you everyone HAS to see. It’s like saying you’ve never seen The Breakfast Club.

cream filled cupcakes

So I told him that. AND THEN he said that he’d never seen The Breakfast Club.

I almost fell over from shock.

I’m pretty sure both of the kids have seen The Breakfast Club. Where has Chad been? Under a rock? And how do you find your way into adulthood in the year 2012 knowing who Conway Twitty is but not Molly Ringwald?

To be fair, he sort of saved himself a little bit when he said, “Oh, you mean the one with all the kids in detention and that one weird girl eats Cap’n Crunch on her sandwich?”

frosting on cooled chocolate ganache

So I made these little two-bite homemade versions of Hostess cupcakes. Chad DID know what a Hostess cupcake is… I was worried there for a minute. These taste exactly like the real deal, except better because the filling doesn’t have that odd sugar-flavored-but-flavorless-vegetable-oily thing going on. AND I topped them with a chocolate ganache. AND this recipe makes about 48 little squishy two-bite chocolate dreams, which is waaaay more than you’ll get out of a box of those cupcakes. AND since they’re so small you can have two without the guilty compulsion to run 16 miles. Even Cindy Crawford might indulge.

cream-filled bite size cupcakes

homemade hostess cupcakes

Two-Bite Homemade Hostess Cupcakes (adapted from THIS recipe at Can You Stay for Dinner)

Cupcakes

1/2 cup hot brewed coffee

2 ounces semi-sweet chocolate, chopped (I used semi-sweet chocolate chips)

1 egg

1/2 cup sour cream

1/2 teaspoon vanilla

1/4 cup canola oil

1/2 cup all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsweetened cocoa powder

1 cup granulated sugar

Pre-heat the oven to 325. Line a mini-muffin pan with paper liners and then lightly spray over the whole lined pan with non-stick cooking spray. In a medium bowl, pour the hot coffee over the chocolate, let it stand for about a minute, and then stir with a fork until smooth. Mine had lumps at the bottom and wasn’t so pretty at first; don’t worry. Set the chocolate aside and in a large bowl beat the egg until it’s frothy- about 30 seconds. Add the sour cream, vanilla, and oil. Then beat in the chocolate.

In another large bowl whisk together the flour, baking soda, baking powder, salt, unsweetened cocoa, and sugar. Add the dry ingredients to the wet ingredients and mix until just combined, making sure to scrape down the sides. Use a tablespoon to portion the batter into the prepared mini-muffin cups.

Bake for 10-12 minutes; a pick inserted into the center will come out clean, or with just a few sticky crumbs, The tops will be a little bit springy to the touch. Let the cupcakes cool completely.

Cream Filling

1 stick unsalted butter, softened

3 cups confectioner’s sugar

3-4 tablespoons heavy cream

1/2 teaspoon vanilla

Beat the butter for just a minute to smooth it out. Then beat in the confectioner’s sugar a cup at a time, mixing until smooth in between each addition. Follow the same procedure with the heavy cream, adding it a tablespoon at a time and beating until smooth in between each addition until you’ve reached your desired consistency. Then beat in the vanilla.

Start Assembly

Using a tiny paring knife cut the middles out of your tiny cupcakes. The cupcakes will be really soft and this part won’t look perfect. It’s fine. Just use clean fingers to gently press and shape the opening in the top of the cupcake, but not too much. The frosting will fill it and there will be glaze to cover all this up.

Fit a pastry bag with a good tip for filling (I used a Wilton star tip 22 and put all the filling in one bag instead of dividing it because the star tip 22 worked for piping the curly-cues across the finished cupcakes, although it wasn’t totally “Hostess authentic”) and put about 3/4 of the filling in the bag. You can also use a ziploc bag with one corner lobbed off. Fill the tiny cakes with the vanilla buttercream just to the top (try not to go over the lip of the opening).

Chocolate Glaze (Chocolate Ganache)

3/4 cup semi-sweet chocolate chips

1/4 cup heavy cream

Put the chocolate chips in a medium bowl. In a heavy-bottomed saucepan heat the heavy cream until it simmers. Pour the heavy cream over the chocolate chips and let it stand for about a minute. Using a small whisk or a fork, whisk the chocolate and cream together until smooth. If the mixture is too liquidy for you just let it stand for a few more minutes, stirring occasionally. It will thicken as it cools.

Complete Assembly

Spoon the chocolate glaze onto each cupcake, using the back of the spoon to smooth it out. Work as quickly as you can because the ganache doesn’t smooth as easily (or look as pretty) as it starts to cool.

After I spooned the chocolate glaze over my cupcakes I refrigerated them for a few minutes, to let the ganache set up. Then I used my pastry bag to pipe the little swirl across the top of each cake using the last 1/4 of the buttercream.

 

Written by Heather @ Sugar Dish Me

September 27, 2012 at 3:46 pm

Have a Cookie

with 23 comments

moist, chewy chocolate chip cookies

Do you want to eat this cookie?

I do.

IN FACT, I would eat this entire plate full of cookies right now if three cookie monsters who will remain nameless (ahem… you know who you are.) hadn’t beat me to it. They even demolished my secret ziploc freezer bag stash that was cleverly stuffed behind two loaves of bread and a roll of parchment paper. Apparrently I’m just going to have to be a bit more clever. Game on.

These were first day of school/after school snack cookies. For some reason, school turns the cookie monsters into the hungriest small people to ever roam the earth. They come through the door like ravenous little dinosaurs and if there isn’t a snack waiting they will rummage through the cabinets and devour all the cereal, raisins, and pretzels. Then they move on to the fridge and start putting dents in all the apples, yogurt, and cheese.

I draw the line at cheese. Don’t even think about it.

sticky batter & chocolate chips
My executive decision was to start this school year off right. Tee-totally prepared with a platter full of these big fat chewy chocolate chip cookies, and more for lunches later this week. And some more for Mommy’s secret chocolate chip cookie stash because sometimes she needs a little pick-me-up and almonds just don’t cut it (Dear Food Editors at All Women’s Magazines: please stop pretending like almonds and kale are going to satisfy all of our needs. Have you ever even had a cookie?!).

The little boys were thrilled to pieces with their chocolate chip cookies. And I didn’t even mind when they each traipsed past the plate six more times to “discreetly” snatch extra cookies while we sorted through giant stacks of school papers to be signed and they cranked out spelling homework. I wear the Irresistable Cookie-Maker Badge with pride. I gave the go-ahead after dinner when the plate of cookies started calling to them, because sometimes food talks to me, too.
baking chocolate chip cookies
I’m pretty sure I had a whole entire conversation with this cookie dough.

deliciously chocolatey chewy chip cookies
This batch of cookies DID survive Monday night. I managed to pack them away in little boy lunches and wrap a few for Chad to take to work. I had one before lunch.

Maybe it was two.

And after that … it’s a mystery (albeit not a very difficult one).

I suppose I should blame the author of this recipe for my cookies’ disappearing act. They were titled “The Best Big Fat Chewy Chocolate Chip Cookies”. And indeed, they were.

amazing chocolate chip cookies
Still, though… someone around here owes me a cookie. Or 12.

The Best Big Fat Chewy Chocolate Chip Cookies (modified from Allrecipes.com)

Ingredients

2 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed light brown sugar

1/2 cup white sugar

1 tablespoon vanilla

1 egg, plus 1 yolk

2 cups semi-sweet chocolate chips

To Make

Pre-heat the oven to 325. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl whisk together the melted butter and sugars until combined. Mix in the vanilla, egg and extra yolk. Stir in the flour mixture until just combined. Then stir in the chocolate chips.

Drop by the heaping tablespoonful onto the prepared cookie sheet.

Bake for 8-10 minutes, or until the edges are a pretty golden toasty brown. Cool the cookies for a few minutes on the cookie sheet before transferring to a wire rack to cool completely.

warm cookies

cookies and milk

Written by Heather @ Sugar Dish Me

August 30, 2012 at 8:49 pm

Reese’s Peanut Butter Cheesecake Brownies

with 24 comments


Remember when I said I’ve lost fifteen pounds AND I still eat brownies?

Well they weren’t just any brownies.

They were these Reese’s Peanut Butter Cheesecake Brownies.

For these particularly amazing, rich peanut buttery, fudgy cheesecake brownies full of deliciousness I would:

  • wear socks all day (P.S. I HATE socks.)
  • clean the house without the TV on in the background (I’m not even sure I’m capable of this but I would so try it)
  • do my Insanity workout twice in a day (recent personal data shows that this is not necessary, but for a brownie I could make it happen)
  • eat creamed corn salmon (OKAY, so I really love a Reese’s Peanut Butter Cheesecake Brownie, but I draw the line at creamed corn; I think I could do salmon)

I first saw these brownies while wandering aimlessly around Pinterest. They were supposed to happen for Chad’s birthday.       It’s not until July.

So what had happened was… we went grocery shopping and i spied a big bag of Reese’s Pieces and I wanted an excuse to buy them so I tucked them in between two heads of lettuce and then discreetly steered the cart towards the baking aisle for!! Brownie mix.


I suppose I could have made my favorite brownies from scratch, but chocolate chips are more expensive than brownie mix. What’s that all about?


I considered eating the peanut butter cheesecake batter with a spoon.

I also checked the Reese’s Pieces to make sure they were suitable for cheesecake batter. You know, quality control.

When you cut into these finished brownies the hard candy shells leave a little smudge of color on the creamy baked cheesecake. If you wanted to color code these for holidays or events you could use M&M’s. The Reese’s people have not yet caught on to the color coded candy craze. It’s always Halloween where they live. I don’t know about you, but I could totally get down with hot pink Reese’s Pieces.


Spooning the cheesecake batter evenly over the top of the brownie batter is sort of tricky.

But then it’s time to bake.


And once baked, cooled, smothered in melted chocolate and chopped Reese’s Cups, you’ll really never know that spreading the cheesecake batter evenly was a problem. Mostly, though, you just won’t care.


I have a major problem with melting chocolate in the microwave. I want it to work… but it doesn’t work. Not melty enough and then BAM! Burned chocolate. I’m sticking to the stove. I don’t gamble with chocolate.


I cut into the brownies before they’d cooled completely. I was just a teensy bit excited.


One morning I woke up and half a plate of brownies was missing from the fridge. So someone else around here was excited about brownies, too.

Reese’s Peanut Butter Cheesecake Brownies (from Pip & Ebby)

Ingredients

1 box of your favorite brownie mix, prepared according to package instructions ** Note: I made these brownies following the “cake-like” instructions. They had plenty of height, but I think for the next round I’ll probably forego the third egg and go fudgy with it.**

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk

1/2 cup creamy peanut butter

1 (12 ounce) package Reese’s Pieces candy

1 (12 ounce) bag milk chocolate chips

3 tablespoons heavy cream

12 large Reese’s Peanut Butter Cups, refrigerated and then coarsely chopped

To Make

Pre-heat the oven to 350 and lightly grease a 9X13 baking dish. Mix the brownies according to package instructions and spread evenly into the prepared pan. Beat the cream cheese with an electric mixer until fluffy. Add the sweetened condensed milk and peanut butter and then beat until smooth. Stir in the Reese’s Pieces and then spoon the batter evenly over the top of the brownie batter in the pan. Bake for 35-40 minutes. The cheesecake layer will be set and golden brown. Cool for 30 minutes (or completely) and then refrigerate for at least 30 minutes. Melt the chocolate chips with the heavy cream (on the stove or in the microwave; pick your poison) and stir until you have a smooth chocolate sauce. Spread it over the cheesecake layer. Top the melted chocolate with the chopped Reese’s Cups. Refrigerate until the chocolate has set completely before slicing into squares.

Written by Heather @ Sugar Dish Me

June 27, 2012 at 11:12 am

Best Friend Brownies

with 24 comments

Chocolate solves a lot of problems.

It solves little boys forgetting their homework problems. It puts a layer of caramelly candy bar and fresh whipped creamed over wounded pride when you realize you’ve been wearing two different shoes all day. It even pairs nicely with pumpkin to soothe my nerves after a seriously unpleasant encounter with the bank.

Yes, chocolate reliably cures whatever might be ailing you. And if you need a little extra oomph, add sprinkles. Or chopped nuts. Or marshmallows. Or ALLA THAT.

But what do you do when you’re having a real emergency? Like a supremely terrible, horrible, no-good, very bad day? I’ll tell you…


You find your best friend, laugh hysterically for no reason, take really stupid pictures in really strange places, and THEN have chocolate.

This is Tara. She’s my best girl. In case of whatever this is who I always call. We have worked together, raised our children together, prepared countless meals, shared a billion laughs and our fair share of tears. We have played hooky, shopped, danced, gone on impromptu road trips, nursed a few hangovers, taken over Jack-in-the-Box, and spent more hours on the telephone than either of us could ever tabulate.

Tara is the friend that waits in the parking lot with hot chocolate because she knows you are in a stressful meeting. She’s the friend that shows up at 1:30 in the morning because your dog died. She is the friend you count out change with to buy 2 tacos for 99 cents because you’re hungry and broke.

Tara is a deep believer in my chocolate-fixes-all philosophy.

Chocolate cake with chocolate frosting and a tall glass of cold milk is the standard prescription.

So when I found out that my best girl was having a real bummer of a day – a day so blech that she decided to drive the hour and then some to my house right in the middle of it just to gain a little perspective – I knew I needed a plan.


Rocky Road Brownies are a fail-safe plan.

I’d like to think her day got a little better… and we didn’t even have to worry about these brownies going straight to the hips.
Rocky Road Brownies

Ingredients

nonstick cooking spray

2/3 cup unsweetened cocoa powder

1/3 cup all purpose flour

1/2 teaspoon baking powder

1/8 teaspoon salt

1/3 cup canola oil

1/3 cup granulated sugar

1/3 cup packed brown sugar

4 egg whites, lightly beaten

2 teaspoons vanilla extract

1/2 cup chopped walnuts

1/2 cup mini marshmallows

1/2 cup mini chocolate chips (not pictured here)

**Note: Tara and I doubled this recipe to fill a 9 X 13 pan. Instead of using 8 egg whites (because that’s sort of ridiculous), we substituted 4 eggs in the doubled recipe; it worked out just fine. If you follow the recipe shown above and cut the pan of brownies into 25 small squares, each one is only 97 calories!!! (using whole eggs instead of the whites would adjust that a bit)**

To Make

Preheat the oven to 350 and spray an 8 X 8 baking dish with non-stick cooking spray OR line the pan with foil. In a medium bowl whish together the cocoa powder, flour, baking powder, and salt. In a large bowl whisk together the oil, sugar, brown sugar, egg whites, and vanilla. Stir the dry mixture into the wet mixture until everything is evenly combined. Spread the batter into the prepared pan and sprinkle with the walnuts. Bake for 25 minutes (I actually found this to be a little too long; I like chewy brownies. Check them at 18-20 minutes). Take the brownies out of the oven and scatter the marshmallows and chocolate chips over the top. Return them to the oven for about 3 minutes. Let them cool, cut, and serve!

Written by Heather @ Sugar Dish Me

May 31, 2012 at 10:13 pm

Snickers Satisfies

with 20 comments


There are two perfect ways to eat a Snickers bar:

  1. Buy a King Size Snickers Bar and share half. Half of a King Size Snickers Bar is smaller than a regular candy bar, but definitely enought to stave off your chocolate-peanut-caramel craving for awhile. You feel like you had a few bites of candy without actually eating a whole candy bar. Chad really likes this Jedi candy mind trick because he always gets the other half.
  2. In these cupcakes.

In the middle of dealing with our school bus drama last week, Evan’s teacher sent me an email asking if I might donate 12-24 cupcakes for the school bake sale? They are raising money to finish off a new playground. I love a good swing set. I also love excuses to bake. So of course I obliged.

Chad, on the other hand, takes a little more convincing. He and the boys get a little funky when I send away the baked goods. I think the three of them bond over their tendency to hoard sugar. Sometimes they gang up on me. My solution is always to send away half and keep half — this practice also applies to bean salad.

Snickers is Chad’s favorite candy bar. When I met him while I was working in a little neighborhood store, it was Milky Way. I could bank on him stopping in to buy the biggest Milky Way bar available and saying thank you with a big dimpley grin everyday. I’m not sure when the peanuts found their way into the mix, but I think they’re here to stay.

The method to my donated baked goods madness is pretty simple: make something Chad and the boys REALLY like and point out how much of it is going to stay right here in the fridge, strategically drawing their attention away from whatever I’m sending out the door.


This is exactly how the Snickers cupcakes happened.

I used the chocolate cake recipe from Andrew’s Kit Kat Birthday Cake. I’m sticking by my word on that one: best chocolate cake evuuuur. It’s a soft and spongy cake; a texture necessary for soaking up caramel filling!!! But it’s also dense enough to support refrigerated buttercream frosting and chopped Snickers bars. And a little more caramel.


***Apologies for the bleary-eyed photos… this is what happens when I bake late at night and the coffee’s been out of my system for hours.***

Chopped candy bars that have been generously tossed with a homemade caramel sauce are stuffed inside chocolatey cupcakes.


Then the cupcakes are liberally frosted with caramel-tinged vanilla buttercream. I like to pipe a little bit of frosting into the middle of the cupcake with the filling to give it an “anchor”. Drop a few pieces of chopped Snickers bars onto the frosting, drizzle with some more caramel sauce, and refrigerate.

I pulled together dabs of several different recipes here, and the results were deliciously satisfying.


Snickers Cupcakes

CAKE:

We are crediting the cake to Recipe Girl; it’s super simple. Feel free to substitute your favorite chocolate cake, but if you follow the recipe provided here you’ll end up with about 28 very full cupcakes.

  • 1 box of Duncan Hines Devil’s Food Cake Mix (or any moist boxed chocolate cake mix)
  •  1 cup all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 cup sour cream (I used light)
  • 4 large eggs

Preheat the oven to 325 and line muffin pans with cupcake liners. In a large bowl whisk together the cake mix, flour, sugar, and salt. Pour in the water, oil, vanilla, sour cream, and eggs. Beat with a hand mixer for 30 seconds on low and then 2 minutes on high, making sure to scrape down the sides of the bowl while mixing. Fill the cupcake liners about 3/4 full. Bake for about 25 minutes. A toothpick inserted will come out clean. Let the cupcakes cool completely before cutting a circle from the middle with a serrated knife. Save the middles for Snickers Parfaits with Fresh Whipped Cream.

CANDY:

Chop up your Snickers bars. I used 2 bags of Snack-Size Snickers cut into little cubes. Set aside about a cup’s worth to garnish with. Put all the rest into a medium-sized bowl and set aside.


CARAMEL:

I followed the recipe from Annie’s Eats for my caramel sauce. It was buttery and super tasty, but I followed her recipe to the letter and my sauce was not the thick consistency shown in her photos, nor did it have the rich caramel color. I’d make the caramel sauce again (because Chad was really all about the buttery yum soaking into the chocolate cake) but I would not blame anyone one single bit for using store-bought caramel ice cream topping.

  • 1 stick of unsalted butter
  • 1 cup sugar
  • 1 cup heavy cream
  • 1/4 teaspoon vanilla
  • a pinch of salt

Melt the butter over medium heat in a smallish heavy-bottomed saucepan. Stir in the sugar. Continue cooking, stirring occasionally, until the mixture starts to look sort of foamy. It will look and smell like it’s near burning. Remove it from the heat and whisk in the heavy cream. Stir until smooth (Annie says you may need to return it to the heat to smooth it out; I didn’t have to.). Then whisk in the vanilla and salt. Cool completely.

Pour 1/3 of the cooled caramel sauce over the bowl full of chopped Snickers bars and toss to coat.

Spoon a little of the caramel/candy mixture into each cupcake middle.

FROSTING:

  • 1 stick of butter, softened
  • 3 ounces of cream cheese, softened
  • 1 pound of powdered sugar, sifted
  • 1 teaspoon of vanilla
  • 1 tablespoon of caramel sauce
  • 1/4 cup milk or heavy cream, as needed

Beat together the butter and cream cheese until it’s smooth. Gradually beat in the powdered sugar. Then add the vanilla and caramel. Splash in the milk or heavy cream a tablespoon at a time until the frosting is the desired consistency. I piped the frosting onto these cupcakes using a Wilton Round Tip 12. Or just work it out old school piping with a ziploc freezer bag.

GARNISH:

Top the frosting with the cup of chopped Snickers pieces you set aside earlier and then drizzle the cupcakes with more caramel sauce.


Written by Heather @ Sugar Dish Me

May 22, 2012 at 9:36 pm

Kit Kat Cake

with 29 comments


Let me start by saying that I can’t take credit for this cake.

I’ve seen it about 436 times on Pinterest.

But my Andrew turned 12 and asked me for a cake covered in candy. I don’t really know what exactly he had in mind, but this immediately jumped into my brain full speed ahead. I used THIS VERSION of the recipe from Recipe Girl, with only a couple of minor adjustments.

I need you to know that this is hands down THE BEST CHOCOLATE CAKE I have ever had. I am not even kidding. It’s a dressed up box cake mix- I started with Duncan Hines Devil’s Food and then followed Recipe Girl’s measurements and baking instructions to the letter. She was spot-on.

I changed the frosting because her chocolate buttercream called for melted chocolate chips and I didn’t have any. So I used her recipe for buttercream frosting (lighter than the one I usually make and YUMMY) but sifted in 3/4 cup cocoa powder at the end in place of the melted chocolate chips. It was a major frosting victory.

After I smacked Chad’s knuckles with the spatula a few times for trying to steal chocolate buttercream(at one point he snatched the whole mixing bowl when my back was turned and tried to run off with it), I finally got my two layers of cake stacked and iced.

The original recipe also called for Giant Kit Kats. In the interest of not wasting a tank of gas going from store to store AND also to avoid spending $17 on candy, I went with the snack size Kit Kat bars. They are wrapped in two’s – like what you would get in your candy bag on Halloween. I used most of two 12 packs (** make sure you buy enough! I made the mistake of trying to eyeball how far my Kit Kats would go and came up short. So we had to stop at the grocery store on the way to my mom’s and I completed cake decoration with the plate in my lap while we drove down the road**). The Kit Kat’s on my cake don’t have as much height as they do on Recipe Girl’s, but it was plenty.

We loved this cake!!!

How I Made It

Cake:

  • 1 box of Duncan Hines Devil’s Food Cake Mix
  • 1 cup all-purpose flour
  • 1 cup sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tablespoons canola or vegetable oil
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 4 large eggs

Frosting:

  • 1 stick salted butter, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 16 ounces powdered sugar, sifted
  • 1/4 cup milk
  • 1 teaspoon vanilla
  • 3/4 cup unsweetened cocoa powder, sifted

Decoration:

  • 2 (12 packs) of Snack Size Kit Kat bars
  • 12.6 ounce bag of M&M’s

Pre-heat the oven to 325. Grease and flour two 9 inch round cake pans and line six cups of your muffin pan with paper liners (there is enough batter here for the cake AND six cupcakes).

In a large bowl whisk together the cake mix, flour, sugar, and salt. Using an electric mixer, beat in the water, oil, vanilla, sour cream, and eggs on medium for about 2 minutes.

Fill the six cupcake liners to 3/4 full. Then distribute the remaining batter evenly between the prepared cake pans. The cupcakes will bake for about 25 minutes. The cakes will bake for 35-40. Check them with a toothpick inserted into the middle; it will come out clean. Cool the cakes completely before frosting.

To make the frosting, beat the butter and cream cheese together until smooth. Add in the powdered sugar in a little at a time, beating on low speed. Slowly pour in the milk and vanilla. Beat until the frosting is smooth and everything is evenly incorporated. Then gradually beat in the cocoa powder. Add a splash or two of milk if the frosting is thicker than you’d prefer.

Once the cakes have cooled, situate the first layer on a serving platter or cake stand and frost the top and sides. Gently set the second layer on top of the first and then frost the top and the sides. Place the kit kats around the sides of the cake, leaving just a little gap in between each one. Be sure to place them so part of the Kit Kat bar sits above the top of the cake, creating a “fence” that holds in the M&M’s. Space them evenly. Sprinkle the M&M’s over the top, adding more and more and making sure they are evenly distributed. Use the whole bag; it looks great with a big pile of candy in the middle! A few of our birthday guests thought the cake was a big bowl of candy!

Written by Heather @ Sugar Dish Me

May 7, 2012 at 2:04 pm

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