Too Much Chocolate Cake with Ermine Frosting

BTW...

He likes the frosting just as much as the cake!

Maybe more!

I made this cake for my hubby today. He says, "There's no such thing as too much chocolate!" Here's the recipe. It's my kind of baking... simple, easy, very little measuring and just plain good! 

Too Much Chocolate Cake

1 (15.25 ounce) package devil's food cake mix

1 (5 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees.

In a large bowl, mix together the cake and pudding mix, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well-greased 9x13 pan. Bake for 30 minutes, or until a wooden toothpick inserted comes out clean. Cool cake thoroughly.

Ermine Frosting

Ermine Frosting is an old fashioned/Vintage recipe. It's claimed to be of French origin, others claim it is German based. It is also often known as “boiled milk frosting”. It’s silky smooth and less sweet than traditional buttercream and is the traditional frosting used for red velvet cake. It was used before Cream Cheese Icing came along.

1 1/2 cups Cold Milk
7 1/2 tablespoons All Purpose Flour

Pinch of salt

3 sticks Butter, room temperature

1 1/2 cups granulated Sugar

1 teaspoon Vanilla

In a medium saucepan, whisk flour into milk and add a pinch of salt. Bring to a boil over medium heat. Whisk constantly. (Do not walk away!) It will thicken like soft mashed potatoes. Place in a bowl and cover against mixture with plastic wrap. (to keep a skin from forming) Let cool. 

Cream butter and sugar until light and fluffy. Add vanilla. Whip in flour mixture. If loose, refrigerate until stiff. Frost cake as usual. 

Vanilla Sour Cream Coffee Cake with Streusel Topping

We love coffee cake, but we love the streusel topping even more. This cake has a double helping of streusel on top!

Topping

1 cup all-purpose flour

3/4 cup packed brown sugar

3/4 cup granulated white sugar

6 tablespoons butter, softened

1 tablespoon ground cinnamon

1/8 teaspoon salt

Cake

1 yellow cake mix

1 cup sour cream

1/2 cup butter, melted

4 eggs

Glaze

1 cup powdered sugar

2 to 3 teaspoons milk

1/4 teaspoon vanilla

Preheat oven to 350 degrees. Spray a 13 X 9 pan with cooking spray.

In medium bowl, stir Topping ingredients until crumbly. Set aside.

In large bowl, stir Cake ingredients until blended. Pour into 13x9 pan. Sprinkle topping over cake. Bake for 30 - 45 minutes  or until toothpick inserted in center comes out clean.

Transfer to a cooling rack. Let stand 10 minutes. In small bowl, beat Glaze ingredients until smooth. Drizzle over cake.

Shared on Meal Plan Monday

Taylor's Red Velvet Crinkle Cookies

I was talking to one of my son's friends last night on Facebook. She asked me if I had tried crinkle cookies. I told her about mine, and she shared the way that she makes them. She mixes in whipped cream! She said it makes them extra light, fluffy and delicious! Wow! I've never seen someone use Cool Whip in cookie batter. I love it when a teenage can teach me a thing or two in the kitchen... ESPECIALLY when it involves BAKING! LOL You rock Taylor! 

1 box of cake mix 

8oz of cool whip (2 cups)

1 egg

Powdered sugar

Preheat oven to 350 degrees. Combine cake mix, egg and whipped cream. Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased (she lined it with parchment paper) cookie sheet or baking pan about 2 inches apart. 

Bake for 8-10 minutes.

Cool and plate.

Add a glass of milk and 

you have your late night snack!

Thanks for sharing with me last night Taylor!

You rock that oven girl!

Dark Chocolate Fudge Crinkle Cookies

I wanted to do something different with the cake mix I had on hand. I researched how to turn cake mixes into cookie dough. I decided to turn them into crinkle cookies. They are very easy, pretty and festive looking for the holidays!

1 box Duncan Hines Dark Chocolate Fudge Cake Mix

2 eggs

1/3 cup Oil

Powdered Sugar

Preheat oven to 350 degrees.

Combine cake mix, eggs and 1/3 cup vegetable oil using a hand mixer or wooden spoon.

Form teaspoon size balls or scoop with a cookie scoop and roll in powdered sugar. Place on an ungreased cookie sheet or baking pan about 2 inches apart. Cook for 8-10 minutes.