recipe scrapbook

October 11, 2007

The Joy of Baking

Filed under: cake recipes, office cookbook — Ashley @ 12:36 pm

I absolutely love baking, but being a single twenty-something who’s circle of friends aren’t local, I never have anyone to bake for.  However, I’m starting to form relationships with some people at work and as I’m sure most people know, free food goes fast in offices.  So I figured, why not start baking for them?  I used to do it for my old coworkers all the time and they loved every morsel of it.

One cake I’ve become famous for is my Speckled Cookie Cake.  It’s a two-layer chocolate cake with crushed cookies, a cream cheese center, and whipped cream icing. Absolutely delightful!

Chocolate Cookie Cake w/ Whipped Topping

1 box of chocolate cake mix
2 tubs of whipped topping
1 block of cream cheese
1 Tblsp of vanilla extract
1 package of chocolate sandwich cookies

*This is a two layer cake with frosting on top and in the middle.

 1: Prepare the chocolate cake according to box directions (remember you want two layers.)
2: While baking, prepare your cream cheese mixture for the center.  Simply crush half of the package of sandwich cookies; this can be a coarse crush.  Use a mixer to combine the crushed cookies into the cream cheese and vanilla extract.  Fold one tub of whipped topping into the cream cheese/cookie mixture.  Cool until spreadable but firm.
3:  Once the cake layers are baked, allow them to cool completely.  This can’t be a rush job, or your icing mixtures will definitely melt.
4:  Spread the cooled cream cheese mixture between the cake layers.  Allow to chill some more while you prepare the other icing mixture.
5:  For the outside icing mixture, you want the cookies to have a finer crush.  Fold the finely crushed cookies into the remaining tub of whipped topping.  The mix should have a speckled look.
6:  Spread the whipped topping onto the cooled layered cake.  The icing will not be smooth, but it will have a very cool rustic look to it.

I hope you, your co-workers, friends, and family all enjoy it; I know I never get any complaints, except when it’s gone!

That’s it for me, until next time…

November 27, 2006

Delicious Rum Cakes Make Perfect Holiday Treats

Filed under: Holiday recipes, Secret Ingredients events, cake recipes — Kate @ 6:38 pm

Last Friday I appeared on the KGUN (ABC-9) morning show in Tucson, Arizona. I shared my favorite holiday recipe, Rum Cakes, with the audience and the crew. They were a huge hit! Not only are these cakes the perfect size to give your favorite people as a holiday treat, but they are also incredibly yummy… and, well, a little addictive!

Secret Ingredients Rum Cake Recipe

1 cup pecans, chopped
1 (18.5 ounce) package yellow cake mix
1 (3.4 ounce) vanilla instant pudding
4 eggs
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup dark rum Glaze:
1/4 pound butter
1/4 cup water
1 cup sugar
1/2 cup rum


Grease and flour bundt pans. Sprinkle nuts over the bottom of the pans. MIx all cake ingredients. Pour batter over nuts. Bake at 325 degrees for 1 hour. Prepare glaze while cake is in the oven.

For the Glaze: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat. Stir in rum. Cool cakes. Invert on serving plate. Prick top. Drizzle and smooth glaze over top and sides. Allow cakes to absorb glaze. Repeat until all glaze is used. Be sure to enter our contest for your chance to win one of ten FREE Secret Ingredients Heirloom Cookbooks!

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