Better Than Anything? Cake

Here is the fourth and final recipe from this Birthday Post.


We call it  Better Than Anything Cake, but it has been called a variety of names.  You can do a google search and find hundreds of different recipes for this cake. This is a very easy cake to make and pretty yummy too, However, I am not sure it lives up to its name!


 Here is the recipe I used. You can also find it here.


Better Than Anything Cake


Ingredients:

1 German chocolate cake mix ( I used a Dark Chocolate Cake Mix)

1 cup semisweet chocolate chips

1 can (14 oz.) sweetened condensed milk

caramel topping

12 ounces Cool Whip

3 heath bars, crushed ( I buy a bag of Heath Milk Chocolate Toffee bits that are located in the baking aisle near where they sell chocolate chips, not all stores carry these)


Directions:
Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done.

While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

Here is Josh with the Better Than Anything Cake. I doubled the recipe and baked in a larger pan.

Now on to prepare for Jesus' Birthday!

Chocolate Mint Layer Cake

The next recipe that I will share from this Birthday Post, is the Chocolate Mint Layer Cake. I originally made this cake back a few years ago for Josh's Birthday. The Recipe for the mint filling calls for green food coloring. I told Josh he could pick any color he wanted. Back then his favorite color was orange, so we had orange mint filling!  (A little strange I know!)

I cannot find a picture of Josh's cake, but here is Sammy's. Yellow is Sammy's favorite color, so I decorated his cake with yellow M&M's and the filling is what else .......  Yellow!  Sorry, I did not take a picture after cutting it, so you cannot see the filling. I cheated this time while making this cake, Instead of following the recipe for the cake part, I used a chocolate fudge boxed cake mix and then continued with the rest of the recipe. It turned out great!

Sammy

Chocolate Mint Layer Cake



Ingredients:


1/2 cup butter, softened

1-3/4 cups sugar

3 eggs

4 ounces unsweetened chocolate, melted and cooled

1 teaspoon Spice Island® Pure Vanilla Extract

3/4 cup milk

1/2 cup water

1-3/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

FILLING:


1 cup heavy whipping cream

3 tablespoons confectioners' sugar

1/8 teaspoon peppermint extract

3 to 4 drops green food coloring, optional (or color of your choice!)



ICING:

1 cup (6 ounces) semisweet chocolate chips

1/4 cup butter

1/3 cup evaporated milk

1 teaspoon Spice Island® Pure Vanilla Extract

1-1/2 cups confectioners' sugar



Directions:

Line two greased 9-in. round baking pans with waxed paper. Grease and flour the paper; set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in chocolate and vanilla. Combine milk and water. combine the flour, baking soda and salt; add to creamed mixture alternately with milk mixture.

Pour into prepared pans. Bake at 350° for 24-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.

For filling, in a small bowl, beat the cream until it begins to thicken. Add confectioners' sugar and extract; beat until stiff peaks form. Beat in food coloring if desired. Place one cake layer on a serving plate; spread with filling. top with second cake.

For icing, in a microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly. Beat in evaporated milk and vanilla. Gradually beat in confectioners' sugar. Frost and decorate cake. Chill 2 hours before slicing. Yield: 12 servings

I found this recipe from Taste of Home and can be found here.

 
Here is their picture:

Picture Credit

Blueberry Pound Cake

The next Birthday Cake recipe I am going to share with you from this post is Blueberry Pound Cake. I originally found this recipe in the Cooking Light Magazine several years ago. I wrote down the recipe on an index card and eventually lost the magazine. I now see that this recipe was published in 1998.

My oldest son Jeremy has always been fond of this cake. He has requested it several times. He even learned to make it himself. He actually asked me to make it for his birthday last year, but I was rushed for time, so I talked him into me buying him a store-bought cake. I told him I would make it when life wasn't so busy. Time got away from me, so when I thought about it again, I could not find fresh blueberries. I never did make that cake.

Fast Forward to this year and we were out of town for his Birthday. His Birthday is in August and we finally coordinated our schedules for early November. Well, early November is not exactly the best time to find fresh blueberries! I decided to go ahead and use frozen. The frozen work really well too and this cake is light and delicious!


Blueberry Pound Cake


Ingredients:


2 cups granulated sugar

1/2 cup light butter
1/2 (8-ounce) block 1/3-less-fat cream cheese, softened (sometimes I use regular cream cheese)

3 large eggs

1 large egg white
3 cups all-purpose flour, divided

2 cups fresh or frozen blueberries

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 (8-ounce) carton lemon low-fat yogurt ( I use whatever lemon yogurt I can find)

2 teaspoons vanilla extract

Cooking spray

1/2 cup powdered sugar

4 teaspoons lemon juice

Directions:

Preheat oven to 350°.

Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes).

 Add eggs and egg white, 1 at a time, beating well after each addition.

 Lightly spoon flour into dry measuring cups; level with a knife.

 Combine 2 tablespoons flour and blueberries in a small bowl, and toss well.

Combine remaining flour, baking powder, baking soda, and salt.

Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture.

 Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray.

 Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

You can also find this recipe here.

The finished product

Banana Cake

I was asked if I was going to share the recipes from my recent  Birthday post.  I had planned on doing it, so here goes. I will do them one at a time.

I will start with The Banana Cake. This cake is usually requested at least once a year, if not more. Tim almost always asks for this one! 
This recipe comes from an old cookbook from the Church I grew up in. It was submitted by a dear woman who was a wonderful cook. I am quite thankful to have this recipe.

My Mom had a recipe from her Grandmother that she thought was the absolute best, but somewhere along the way she lost it. She says this recipe comes very close.

Banana Cake

Ingredients:

1/2 cup of shortening

1 1/2 cups of sugar

2 large eggs

2 cups of sifted flour

1/4 teaspoon of baking powder

3/4 teaspoon of baking soda

1/2 teaspoon of salt

1/4 cup of buttermilk

1 cup of mashed bananas ( I usually do a little more, it makes it a little more moist.)

1 teaspoon of vanilla

Directions:

Cream the shortening and sugar together until light and fluffy. Add the eggs one at a time and beat thoroughly after each one. Sift flour, baking powder, salt, and baking soda. Stir flour mixture in alternately with the milk and bananas. Add vanilla. Pour into two 9 inch greased layer pans or a 13x9 pan and bake 30-35 minutes in a 350 degree oven. Cool completely and frost with buttercream frosting.

Here is the recipe I use for Buttercream Frosting. It comes from the Domino Confectioners Sugar box.

Buttercream Frosting

Ingredients:

1 (1 -lb pkg) of Confectioner's Sugar ( approx. 3 3/4 cups)

1/2 cup of butter or margarine, softened

3 to 4 Tablespoons of milk

1 teaspoon of vanilla

Directions:

Combine all ingredients in a large bowl with mixer on low speed. Beat on medium speed 1-2 minutes until creamy. If desired, add more milk until frosting is spreading consistency. Makes enough to fill and frost a 2-layer cake, or a 13x9x2-inch sheet cake.

This Buttercream Frosting Recipe can also be found here.

  I do not have any great pictures of this cake, but here is what I have.

Tim and Naomi on his Birthday with the Banana Cake

The icing was a little runny. I put the cake in the fridge and you can see after sitting out for a while, it is starting to run again!

 

  This is a yummy, moist, cake. If you like bananas or banana bread, you will love this cake!