In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Dump in confectioners' sugar and beat well. Press mixture evenly into the bottom of a greased 9 x 13-inch baking pan. Line bottoms with parchment paper, and butter paper. Add eggs, coffee, soured milk, oil and vanilla. Combine milk & lemon juice and set aside. Stir in cocoa powder, salt, baking powder and flour until combined. Whisk until smooth. Mix the top layer, again using a mixer: beat the butter and cream cheese until fluffy, add the powdered sugar and salt and mix, add 1 egg and vanilla and mix, add another egg and mix until smooth. Preheat the oven to 350 degrees F. For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Preheat the oven to 350F (177C). Lightly butter a 13 by 9-inch baking pan. These are just delicious - plain and simple! Sift together flour, cocoa, baking powder, baking soda and salt into a large bowl. Divide batter evenly among six 5- to 8-oz. Preheat the oven to 350. Prepare cake mix per package instructions on box (or you can use your favorite German Chocolate Cake recipe) Line baking sheets with parchment paper and set aside. Set aside. Sift together the cake flour, sugar, baking powder, and kosher salt into a large mixing bowl. The magic that awaits is an irresistible combination of chewy, smooth, rich, creamy, sweet decadence that's lusciously buttery through and through. Instructions. Set aside. Remove from heat and pour into heat-proof mixing bowl. Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended. In a medium sized bowl combine 2 cups flour, sugar, 1 teaspoon baking soda, salt and baking powder, stir with a whisk to combine. Add the remaining 2 eggs and the cocoa powder. In a large bowl, combine the cake mix, 1 egg, and 8 tablespoons (1 stick) melted butter, and stir until well blended. oven-safe bowls or ramekins. Whisk together the flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Refrigerate for 1 to 2 hours or until thickened to a spreadable consistency like peanut butter. Set it aside to cool for 2 hours. Total Time: 45 mins Ingredients 1 cup unbleached all-purpose flour 3/4 cup granulated sugar 6 tablespoons unsweetened cocoa powder, divided 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 cup whole milk 2 tablespoon unsalted butter, melted 1 teaspoon pure vanilla extract 3/4 cup brown sugar 1 cup hot coffee Instructions Add sugar and stir until just combined. Bake for 30 minutes until the top forms a crust. Cool for 5 to 8 minutes, then invert onto a cake plate and flip back to right-side-up. Instructions. Line a 12-cup muffin pan with cupcake liners. Be careful not to over heat the chocolate. Preheat oven to 350 degrees F. Spray a 13 x 9 inch baking dish with nonstick cooking spray. Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. To make the cake: In a medium bowl, sift together flour, cocoa, baking powder, and salt. In a stand mixer cream together the butter and sugar until light and fluffy. In a large mixing bowl, cream together the butter and cream cheese. Grease a 9x13-inch baking pan. If it comes out clean, the cake is done and ready to serve. Sift cocoa, flour, baking soda, baking powder, salt, and sugar into bowl. Add the granulated sugar and salt, and whisk well. baking dish. In a large mixing bowl, combine flour, sugar, baking soda, and salt. Remove cake from oven after 20 minutes of baking and pour caramel sauce over top of baked cake. In a mixing bowl, stir together the flour, baking soda, sugar, and salt. Preheat the oven to 350 degrees and prepare a 9x13-baking dish. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Preheat oven to 350 degrees F. Grease & flour a 9x13 inch pan. Pat mixture into prepared pan and set aside. Grease an 8-inch square pan. Lightly grease a 913 baking pan with butter. Prepare a 912 cake pan by buttering and flouring. Preheat the oven to 350 degrees F. Line a 9 X 13 inch baking dish with parchment paper and set aside. In a large bowl, combine the cake mix, 1 egg and 8 tablespoons (1 stick) melted butter, and stir until well blended. MIXING BOWLS - You'll need a separate bowl for the wet ingredients and dry ingredients. Preheat oven to 350F and spray your 10-inch skillet with non-stick spray. Combine the dry ingredients: In a large mixing bowl whisk together the sugar, cocoa powder, cornstarch, instant espresso powder, and salt. Make the crust. Press batter into the bottom of the prepared baking dish. Bake for 50 minutes to 1 hour. Directions Step 1: Mix the Base of the Butter Cake Taste of Home Start making your St. Louis gooey butter cake by combining the flour, sugar, baking powder and salt in a mixing bowl. Line base with parchment paper. view on Amazon: 9x13 cake pan with lid. In a small bowl pour the hot coffee over the dark chocolate and let sit for a minute before stirring until smooth. In a small bowl, combine brown sugar, cocoa powder and chocolate chips. Cook and whisk until it becomes thick. When all the eggs have been added, fold in the flour, baking powder, and salt until just a few streaks remain. SPATULAS - I have and use a wide variety of silicone spatulas. Cream together butter, cream cheese and sugar. Give them a quick whisk to combine. Pre-heat the oven to 355 F (180 C) and line two 7 inch round cake pans with greaseproof/baking paper. The chewy butter cake base is topped with a rich, ooey gooey cream cheese layer, baked all together, then covered in a snowy blanket of powdered sugar. In another bowl, whisk together melted butter, egg and vanilla; add to flour mixture and stir to combine. Cover and chill at least 2 hours. Pat mixture into prepared pan and set aside. Pulse to combine. Stir in eggs, one at a time. Add salt and eggs and mix again. Pour into the bottom of a slow cooker. Add sugar and mix. Pour over cake layer in the pan. Whisk each egg in vigorously until it's completely incorporated, before adding in the next one. Whisk until smooth. Cook in the microwave for 60 seconds. Ooey Gooey Buttercake Recipe | Trisha Yearwood | Food 1 week ago foodnetwork.com Show details . Roll the cookies. Make the drizzle: whisk together powdered sugar and lime juice. Preheat oven to 350 degrees F. In a saucepan over low heat, melt butter. Beat until all ingredients are combined. Stir until well mixed. Add milk and oil, and vanilla. Knead for 7 minutes, until the dough is smooth and has pulled away from the sides of the bowl. Pat into the prepared pan. Combine flour, sugar, cocoa powder, baking powder and salt in a large bowl. Beat in powdered sugar slowly. Mix to combine completely. Preheat the oven to 350 degrees and lightly grease a 913" pan (line with parchment paper if desired). Set aside. Prepare 3 8-inch round baking pans, line the bottom with parchment paper and grease the sides. Add vanilla and stir until combined. While cake is baking, in a heavy saucepan over low to medium heat melt caramels, heavy cream and butter. Lightly grease 2x 9-inch (22cm) round cake pans with butter. Directions Preheat oven to 325. Using an electric mixer, mix chocolate cake mix, melted butter and 1 egg that has been lightly beaten. Pour hot water over top. Preheat oven to 350. As the crust cools, you can prepare the chocolate chess pie filling: Reduce the oven temperature to 350F: The filling needs to bake at a lower oven temperature than the pie crust. Definitely yummy, but the cake mix is not necessary! Cupcakes: Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Sprinkle 1 cup . Spread over the cake - tops and sides. Set aside In a large bowl, whisk together cake mix, 1/2 cup melted butter, 1 egg, and 1 teaspoon vanilla extract. Place the cream cheese in a mixing bowl and beat with an electric mixer until smooth. Put all the ingredients in a microwave-safe mug. Food Recipes Baking St. Louis Gooey butter cake. Use a pastry brush to coat the inside of the bundt pan- set aside. Step 2. In a 2 qt casserole dish, combine flour, white sugar, cocoa powder, and baking powder. My gooey, sticky and moist chocolate cake recipe!Want to make this cake and you don't have an oven? (Don't overmix!) Poke several holes in the cake using a long skewer and pour the butter sauce over the cake. Set aside. Preheat oven to 350F. You want your butter melted but not hot. (Cake batter is thin in consistency.) To check if your cake is cooked through, poke it in the middle with a toothpick or knife. Place the almonds in a food processor and pulse until finely ground. Preheat the oven to 350 degrees F (175 degrees C). In another bowl, mix together the melted butter, egg and vanilla. Enjoy! Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3-inch round cake pan OR 9-inch x13-inch dish. Chill the dough for at least 30 minutes. Add the remaining 2 eggs and the cocoa powder. Scrape down the sides of bowl and beat in the egg. Mix till blended. Press the dough into a 913" pan. Mix cake mix, butter and eggs. Heat to 350F. Spread cake mixture in baking pan, creating a slight wall. Spoon batter (it will be thick) into prepared pan. Mash together with a fork until all ingredients are fully incorporated. In a large bowl, with an electric mixer, beat cake mix, 1/2 cup butter, and 1 egg. Slowly beat in confectioners' sugar until . It's the perfect way to take a $4 dessert and elevate it a dinner-party-worthy dish. For second layer, mix softened cream cheese, eggs, powdered sugar and cocoa powder. Butter cake pans. Melt the butter and mix with the cocoa powder for the pan. Grease and flour 913 cake pan. Line 9 x 13-inch pan with foil and spray with non-stick cooking spray. Preheat oven to 350F (180C) standard or 320F (160C) fan/convection. Add the yeast mixture, egg, salt and flour and mix. Preheat oven to 350 degrees. 1 1/2 (360 ml) cups boiling water Instructions Preheat oven to 350F/180C. Preheat oven and prepare cake pans. How to make this crock pot chocolate lava cake STEP ONE: Prepare the cake. Combine sugar, vegetable oil, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. You may have had gooey butter cake before, made with cake mix. Preheat oven to 350 degrees. Directions Preheat the oven to 350 degrees F (175 degrees C). In a stand mixer, combine dry ingredients. Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. How to Make Chocolate Ooey Gooey Cake. Mix the cake mix, 2 eggs and melted butter with an electric mixer on low speed until mixed well. Preheat oven to 350 degrees F. Lightly grease a 13 by 9-inch baking pan. (I have heard bundt pans work as well!) In a medium bowl combine flour, the 1/4 cup sugar, baking powder, and salt. These are thick, soft, and puffy thanks to cream cheese, but the centers are rich and gooey courtesy of melted chocolate and butter. (I set my convection oven to 325F) In a bowl, combine cake mix, 2 eggs, 1 tsp vanilla and the melted butter. Add baking powder and flour and mix well. Step 2. Coat a 9x13-inch baking pan with cooking spray and set aside. Add flour, cocoa powder, baking soda, salt, and baking powder and stir until combined. Instructions. Stir in the sugar, zest, and juice and cook until it just simmers (bubbles around the edges). Set aside. Preheat oven to 350 degrees. Preheat oven to 350. Stir in chocolate-hazelnut spread and chocolate pieces. Arrange a rack in the middle and a rack in the lower third of the oven. Add the egg, melted butter, milk, and vanilla. Grease and flour a 10x13-inch baking pan. Pat the mixture into prepared pan and set aside. In a small cup add 1/2 cup milk and 1/2 tablespoon vinegar. Lightly press mixture into baking dish. Spread the gooey butter batter over the cake crumbs. Chocolate - use any dark or semi-sweet chocolate for best results - flavour, texture, colour. Preheat oven to 325. Set aside. Heat oven to 350 degrees. In a large bowl, combine flour, sugar, baking powder and salt. Blend on low until thick and smooth. sticky and moist chocolate cake recipe!Want to make this cake and you don't have an oven . Step 5. Make the dough. Step 4. Microwave for 15 seconds let sit for a minute or two, stir and microwave again 15 seconds letting it sit a minute to soften further, stir. Melt the butter in a medium saucepan, then take off the heat and set aside. Recipe Notes: 1. Mix in the wet ingredients: Whisk in the evaporated milk, melted butter . 1 cups very hot water Instructions Preheat oven to 350F. Fold in chocolate chips. Add the eggs, milk and vegetable/sunflower oil. Beat medium speed for 2 minutes. Stir in zucchini, just until combined. Press in pan and let rise. Make a well in the middle of the dry ingredients with your fist. Mix cream cheese, peanut butter, powdered sugar and eggs on low. Bananas Foster Butter Cake ~ St. Louis Gooey Butter Cake Batter and Dough. Whisk in sugar, then add eggs, milk, oil and vanilla. Instructions. In a small bowl, mix together milk, butter, and vanilla until combined. Prepare your bake even stripes if desired. Stir well. Mix your ingredients well and make sure there are no clumps in it. Pat into the prepared pan. To the well, add the milk, butter, and vanilla. Combine flour, sifted cocoa, baking soda, and baking powder in a bowl. 1/4 cup semi-sweet chocolate chips 1/4 cup unsalted butter, (sliced into 1/4-inch thick squares) Instructions To make the cake mix (YOU WILL NOT USE ALL OF THE CAKE MIX IN THIS RECIPE): Combine all of the ingredients in a large bowl. Heat oven to 350 degrees F. Grease 9-inch x 13-inch baking dish with butter or non-stick cooking spray. Whisk thoroughly to combine well. Instructions. Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Stir together until smooth with a. Beat in oil, buttermilk, vanilla, eggs, and hot water one at a time, using a mixer set at low. DIRECTIONS: Coat a 2-quart slow cooker with nonstick spray. Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on. Cut out three 9-inch round segments of parchment paper to line your cake pans with. Add the flour, sugar, baking powder, and salt to the food processor. And the best part? Mix together dry cake mix and eggs; add melted butter and mix until smooth. Transfer it to a bowl and cover tightly with plastic wrap. Cool in pan completely, then remove to serving plate. Add eggs and almond extract, followed by the dry ingredients. Spray a 9-inch by 3-inch round cake pan or a 9-inch by 13-inch pan with baking spray or use a piece of parchment in the bottom of the pan. Let sit for 5 minutes, until the mixture begins to foam. Grease and flour a 10-inch bundt pan. Pulse until well combined and your dough is crumbly. WHISK - You don't need a hand mixer for this recipe but I do recommend using a whisk to fully incorporate the ingredients. Sprinkle coconut and pecans over bottom of the cake pan. Mix in egg and vanilla. Using a large bowl, combine the flour, sugar, baking powder and salt. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Press into prepared baking dish. Spread the top layer mixture evenly over the bottom layer. . Spray each pan generously - sides and bottom - with nonstick cooking spray, then place the parchment paper cut out in the bottom of the pans and spray again. Grease a 9x13-inch baking pan. Then fold in about 2/3 of the chocolate chips and the vanilla. In your stand mixer with the paddle attachment, beat butter, cream cheese and sugar until blended, scraping the bowl as needed. For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray. Whisk in the milk, butter and vanilla. Once cool, lift cakes out of the pans and remove parchment paper. Mix in chocolate until well combined. In the bowl of a stand mixer, beat all ingredients (except chocolate chips) until well blended. Line your baking dish with foil and spray the foil with a non-stick spray. While those are good choices, you could also add texture by adding chopped nuts like peanuts or hazelnuts. Pour into a greased, 913 inch pan. 4 cups (or 1 pound box) powdered sugar 1 (8ounce) cream cheese, softened 1/2 cup (1 stick) butter, melted Instructions Preheat oven to 350. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add oil, egg, vanilla and milk to the flour mixture and beat well to combine, about 30 seconds. For topping, in a large bowl, beat cream cheese and eggs until smooth. In a small bowl, mix milk with the warm water. Mix together the cream cheese, remaining 2 eggs and powdered sugar with an electric mixer on low speed until blended, beat an additional 30 seconds. Preheat oven to 350F. Remove from heat and stir in the vanilla. Cut/chop the white chocolate into very small pieces, put into a microwave safe bowl and add 4 Tablespoons milk or cream. Bring mixture to a boil and then remove from heat. Place in a 15 x 10 x 1-inch baking pan. For the cake: Preheat the oven to 350F. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Preheat oven to 350. It's totally just as easy to make from scratch! Pour over the first layer. Use a teaspoon in a swirling motion to achieve the textured surface you see in the photos. Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Preheat oven to 350 degrees. In a large bowl, combine the cake mix, 1 egg, and 1/2 cup melted butter. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean or with a few crumbs. Press onto bottom of a greased 13x9-in. Cake. Mix cream cheese, cocoa powder, and remaining eggs together in another bowl with an electric mixer. Pour over crust and bake for 35 minutes at 350F until a toothpick inserted in the cake comes out almost clean. Beat in powdered sugar slowly. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan. In a large bowl, sift together the gluten free flour, xanthan gum, baking powder, baking soda and cocoa powder. Pour in the boiling water (with the coffee), and mix until glossy. chopped pecans, divided Instructions Make the cake: Arrange a rack in the middle of the oven and heat to 350F. Place a 12-inch cast iron skillet over medium heat. In a large bowl, whisk together sugar, buttermilk, eggs, and vanilla until smooth. Next, add in the eggs, one at a time. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray. In a large bowl or on a large sheet of parchment paper, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso or coffee powder; set aside. It may crack, and that's OK. Stir well until melted and combined. Preheat oven to 350(F). Pour into flour mixture and mix just until combined. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Nutrition Information: Place cake pans on a wire cooling rack to cool to room temperature (takes about 30 minutes). Whisk the sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. Add milk, oil, and vanilla. Then add in the wet ingredients and beat just until combined. Dust the pans with cocoa; tap out extra. Combine water, cocoa powder, and butter in a saucepan. Cream together the butter, sugar and salt on medium speed, until light and fluffy, about 3 minutes. Pour this mixture into a large food processor, along with the 2 eggs and butter. Spread mixture into the prepared pan and set aside. The classic accompaniment for this cake is ice cream or fresh fruit. Pour over cake mixture. 3. Pat into the bottom of prepared pan and set aside. Preheat oven to 350. Pour batter into cake pans and bake at 350F. Pour over cake layer in the pan. Add the yeast and whisk gently until it dissolves. Combine milk, coffee, and vanilla extract in a 2-cup liquid measuring cup. Add cocoa, sugars, and vanilla and mix well. STEP 2. Preheat oven to 375 degrees. Preheat oven to 350 degrees and butter 913 baking pan. dark brown sugar, granulated sugar, large egg, salt, heavy cream and 20 more. Scoop out about 2 tablespoons of chilled dough. Lightly grease a 13 x 9 x 2-inch baking pan. Preheat the oven to 350 degrees F (175 degrees C). Mix cake mix, butter, 2 eggs, and vanilla extract in a bowl. Set aside. Sift the dry ingredients. In a medium bowl, beat cream cheese, the remaining eggs, the vanilla, and remaining butter. Pour 1/2 of the cake batter into the prepared pan and bake at 350 degrees for 20 minutes. (The mixture will thicken slightly) Combine flour, sugar, cocoa, baking soda & baking powder in a large bowl. Sprinkle over cake batter. DO NOT STIR. Then add the eggs and butter. Cream the butter and sugars.