Best... Cake... Ever!

What do these ingredients have in common... besides the fact that they are all really unhealthy? :) They are the ingredients for the frosting of my favorite cake... the best cake in the whole world.



I get to make and eat this cake once a year for my birthday. I keep it a once-a-year treat so that it will always be special, and I'll never get tired of it. I've been having this cake for my birthday for at least 5 or 6 years now, and I still love it every time!



Here's the cake batter in the pan before baking... I love how you can see the dark chocolate flecks in it!


Here's the bottom layer with the scrumptious white chocolate frosting and smashed up Heath bar chunks.

The filling should really be as thick as the layers on this cake! That's what makes it soooo good!

Here's the finished product!

Chocolate Sour Cream Cake

2 eggs

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup shortening

1 1/4 cups sugar

1 tsp. vanilla

3 oz. bittersweet chocolate, melted and cooled

1 8oz. carton dairy sour cream

1 cup milk

1. Let eggs stand at room temperature 30 minutes. Preheat oven to 350F. Grease and flour three 9-inch round cake pans. Set aside.

2. In a small bowl combine flour, cocoa powder, baking powder, baking soda, and salt. In large bowl beat shortening and sugar on medium speed until combined. Beat in eggs and vanilla until combined. Beat in melted chocolate and sour cream. Alternately add flour mixture and milk; beat on low after each addition just until combined. Spread batter in prepared pans.

3. Bake 25 minutes or until tops spring back when lightly touched. Cool on wire racks 10 minutes. Remove from pans; cool completely.

4. Prepare frosting (see below). Place one layer flat side down on plate. Spread top with 1/2 of the filling. Stack second layer flat side down. Spread with remaining filling. Stack third layer flat side down. Spread with remaining frosting. Makes 16 servings. Chill cake before serving for best results.

White Chocolate Frosting with Heath Bars

6 oz white chocolate

1/4 cup heavy whipping cream

2 sticks butter

1 small bag powdered sugar

3 regular sized Heath bars, smashed into chunks

1. Stir chocolate and cream over hot water until melted and smooth; cool. (fill one sauce pan part way with water, turn onto medium heat. Set second sauce pan over first for the chocolate and cream)

2. Add butter and 1 cup of powdered sugar. Beat on high until light and fluffy. Continue adding 1 cup of powdered sugar at a time until it reaches desired spreading consistency.

3. Divide by removing 1/3 of frosting into a small bow. Add crunched up Heath bars to remaining 2/3 frosting to make filling.

Mmmm... Pizza!

You can make delicious pizza at home! Begin by making the Pizza Dough as directed below. Spread one 15 ounce can of pizza sauce or one 10 ounce container refrigerated Alfredo sauce over each hot, partially baked crust. Add meat; veggies such as green onions, olives, fresh mushrooms, sweet pepper, tomatoes; sprinkle with 1 to 3 cups shredded mozzarella cheese. Add Parmesan cheese, pepper, and/or cayenne pepper to taste.

Home Made Pizza Dough

Prep: 20 to 50 minutes

Makes: 2 pan or thin-crust pizzas that make 6 servings each

2 3/4 to 3 1/4 cups all-purpose flour

1 package active dry yeast

1 cup warm water (120F to 130F)

2 Tablespoons cooking oil or olive oil

1. In a large mixing bowl combine 1 1/4 cups of the flour, the yeast, and 1/4 teaspoon salt; add warm water and oil. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover; let rest for 10 minutes. Use to make Pan Pizzas or Thin-Crust Pizzas.

Pan Pizzas: Grease two 11x7x1 1/2 inch or 9x9x2 inch baking pans. If desired, sprinkle with cornmeal. With greased fingers, pat dough onto bottoms and half way up sides of prepared pans. Cover and let rise in a warm place until nearly double (30 to 45 minutes). Bake in a 375F oven for 20 to 25 minutes or until brown. Spread sauce onto hot crust; top with meat, vegetables, and cheese. Bake for 15 to 20 minutes more or until bubbly.

Thin-Crust Pizza: Grease two 12-inch pizza pans or baking sheets. If desired, sprinkle with cornmeal. On a lightly floured surface, roll each dough portion into a 13-inch circle. Transfer to pans. Build up edges slightly. Do not let rise. Bake in a 425F oven about 12 minutes or until brown. Spread sauce onto hot crust; top with meat, vegetables, and cheese. Bake for 10 to 15 minutes more or until bubbly.

Fudgy Chocolate Crinkles

They have the word "chocolate" in them; they're chewy, delicious cookies; and they're low fat! They must be perfect!

Fudgy Chocolate Crinkles

1/3 cup butter, softened
1 cup brown sugar
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
2 egg whites
1/3 cup vanilla low-fat yogurt
1 1/2 cups flour
1/4 to 1/2 cup powdered sugar

1. Lightly grease a cookies sheet; set aside. Beat the butter with an electric mixer on medium speed 30 seconds. Add brown sugar, cocoa powder, and baking soda. Beat until combined, scraping bowl. Beat in egg whites and yogurt until combined. Beat in as much flour as you can. Stir in any remaining flour.

2. Place the powdered sugar in a small bowl. Drop dough by a teaspoon into powdered sugar and roll into balls. Place 2 inches apart on the prepared cookie sheet. Bake in a 350F oven for 8 to 10 minutes or until edges are firm. Transfer to a wire rack and let cool.

Nutrition facts per cookie: 66 calories, 2g total fat (1g sat. fat), 4mg chol., 54 mg sodium, 11g carbo., 0g fiber, 1g protein.

Giant Ginger Cookies

Yay! Fall is almost here!! Can't wait to wear sweaters and jeans again! :)


These ginger cookies are so delicious on a cool fall evening, with a cold glass of milk. Enjoy!


GIANT GINGER COOKIES

"Chewy and delicious, these cookies are giants in both size and snappy ginger flavor." ~New Better Homes and Gardens Cookbook

Prep: 20 minutes Bake: 11 minutes per batch Oven: 350F Makes: about 24 cookies


4 1/2 cups all-purpose flour
4 teaspoons ground ginger
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 1/2 cups shortening or butter
2 cups sugar
2 eggs
1/2 cup molasses
3/4 cup sugar


1. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening/butter with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture.


2. Shape dough into 2-inch balls using a 1/4 cup measure or scoop. Roll balls in the 3/4 cup sugar. Place 2 1/2 inches apart on an ungreased cookies sheet.


3. Bake in a 350F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake.) Cool on a cookie sheet 2 minutes. Transfer to a wire rack and let cool.


(For regular sized ginger cookies, shape into 1-inch balls and bake for 8 to 9 minutes. Makes 120 cookies.)