Chocolate Chocolate Cake

Chocolate Chocolate Cake

I’m about to “truth you”, so I’m gonna need for you to have a sit, because I would hate for you to have your feet pulled out from under you. OK, here goes: I actually don’t really like this cake. I know, that is crazy talk, but (again, get ready), it’s just too much chocolate for me. I can practically hear the screams.

So, you’re probably wondering “then why in the hell is she posting this recipe?”. Well, I try to do a little good every now and than and besides, everyone else LOVES this cake, so you most likely will too.

I don’t actually have the link for the original recipe, but I can tell you that it is adapted from “The Chocolate Cake Mix Doctor” by Anne Byrn.

As always, read through the entire recipe and all of the notes before starting.

Chocolate Chocolate cake
Write a review
Print
Prep Time
15 min
Cook Time
1 hr 5 min
Total Time
1 hr 20 min
Prep Time
15 min
Cook Time
1 hr 5 min
Total Time
1 hr 20 min
Ingredients
  1. 1 (18 1/4 ounce) box of Devil's Food Cake Mix (unprepared)
  2. 1 (4 ounce) box of instant chocolate pudding (unprepared)
  3. 1 cup sour cream
  4. 1/2 cup water
  5. 1/2 cup vegetable oil
  6. 4 large eggs
  7. 1/2 semi-sweet chocolate chips
Instructions
  1. Preheat oven to 350°
  2. Grease and flour a 9 x 5 loaf pan.
  3. Combine the: cake mix, pudding mix, sour cream, water, oil, and eggs in a large mixing bowl.
  4. Mix with an electric mixer for 2 minutes (stop & scrap down bowl if necessary).
  5. Stir in chocolate chips.
  6. Pour batter into prepared pan and cook for approximately 1 hour 5 minutes.
  7. Allow to cook on a wire rack, then remove from pan and slice.
Notes
  1. You could also use a bundt pan, but your cooking time may change slightly. If you are going to go the bundt route, then you may want to start to check your cake at around 35-45 minutes.
  2. We opt out of frosting this cake because it is so heavy on the chocolate side. But hey, I'm not gonna judge you if you need to slather it with more chocolate goodness.
  3. Looking for something sweet to throw into the kiddos lunchbox? This makes a perfect sweet treat.
Adapted from The Chocolate Cake Mix Doctor
Adapted from The Chocolate Cake Mix Doctor
BxtchesBeBlogging http://www.bxtchesbeblogging.com/
Chocolate Chocolate Cake

Recipe Tag

Print Friendly, PDF & Email
BXTCHES Be Sharing:
Facebooktwitterpinterest

Lemon Loaf

Lemon Loaf | Recipe on www.bxtchesbeblogging.com

 

This is supposed to be a “Copycat Starbucks Lemon Loaf”. I have no idea if it’s like Starbucks or not, because I have never eaten at Starbucks. However, this is delicious and really, that’s all you need to know. 

The original recipe calls it a “Lemon Loaf”, which is what I’m calling it (I know, the creative juices are flowing). I suppose you can call it lemon cake/lemon bread/lemon carbs, hell, I don’t really care. We’re going to eat it, in the end, it tastes good and that’s what we’re going for, right?

As always, read through the entire recipe and all of the notes before starting.

Recipe comes for source right here

Lemon Loaf
Write a review
Print
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Prep Time
15 min
Cook Time
50 min
Total Time
1 hr 5 min
Ingredients
  1. DRY
  2. 1 1/2 cups all-purpose flour
  3. 1/2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. WET
  7. 3 large eggs
  8. 1 cup sugar
  9. 2 tbsp. butter, softened
  10. 1 tsp vanilla extract
  11. 2 tsp lemon extract
  12. 1/2 cup vegetable oil
  13. zest of (1) lemon
  14. 1/3 cup lemon juice
FOR THE GLAZE
  1. 1 cup powdered sugar
  2. 2 tbsp. milk
  3. 1/2 tsp lemon extract
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 9x5 in. loaf pan.
In a large bowl sift together
  1. Flour
  2. Baking Powder
  3. Baking Soda
  4. Salt
In a medium bowl with a mixer or by hand with a whisk, combine
  1. Eggs
  2. Sugar
  3. Butter
  4. Vanilla Extract
  5. Lemon Extract
  6. Lemon Juice
Once well combined, add
  1. Oil
  2. Lemon Zest
  3. MIX WELL
  4. Pour your wet ingredients into the bowl with the dry ingredients and using a whisk, mix together until it is just combined.
  5. Pour into greased pan and bake at 350 degrees for 45-50 minutes. Depending on your oven, this could take closer to 1 hour. Loaf is done when toothpick comes out with moist crumbs.
  6. Let pan cool on wire rack for about 10 minutes, then remove loaf from pan and rest on cooling rack until completely cool.
FOR THE GLAZE
Whisk together
  1. Powdered Sugar
  2. Milk
  3. Lemon Extract
  4. To glaze loaf, make sure you have something under the loaf to catch excess glaze. For example, a sheet pan or parchment paper. Pour glaze over top of loaf and spread until evenly distributed.
Notes
  1. FYI, I have used a hand mixer and a whisk to mix the wet ingredients on this recipe and both have the same results. I have also used a stand mixer with the whisk attached, it was much easier for me to whisk by hand. Regardless of whichever way you choose to mix the wet ingredients, the result is not going to be pretty (see pic), so don't freak out if it looks less than edible, it will come together.
  2. When adding the wet ingredients to the dry ingredients, I have tried using a rubber spatula and for me personally, I prefer to whisk the wet ingredients into the dry ingredients. Be sure not to over mix, just whisk until they are combined.
  3. I pour the glaze over the loafs when they are completely cool. I then wait for the glaze to semi-harden before I slice. You are the one eating this, not me, so if you want to glaze your cake when warm, then I say, have at it!
  4. Whenever I make something of this sort, I always place a piece of parchment paper in the bottom of my loaf pan. Just trace the bottom of your loaf pan onto a piece of parchment paper, cut out, and it should fit perfectly. Still use some sort of cooking spray, though.
  5. Again, this is another recipe that is perfect for the lunchbox. Especially if you are going to pack a snack cake or something sweet anyways.
BxtchesBeBlogging http://www.bxtchesbeblogging.com/
Lemon Loaf 1

Lemon Loaf 2See, told you. UGLY!

Lemon Loaf 3But, notice how it came together.

Lemon Loaf 4

Lemon Loaf Final 1

Recipe Tag

Print Friendly, PDF & Email
BXTCHES Be Sharing:
Facebooktwitterpinterest

Banana Bread

Banana Bread

I wish I had something witty or funny to say about this recipe. I don’t. It’s banana bread. It’s delicious. It’s also from Paula Deen, y’all.

Unfortunately, I cannot find this particular recipe online. I got the recipe from Paula Deen’s Southern Cooking Bible (pg. 284).

As always, read through the entire recipe and all of the notes before starting.

Banana Bread
Write a review
Print
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 1 1/4 cups mashed ripe bananas (2 large or 3 medium)
  2. 1 cup sugar
  3. 1/2 cup vegetable oil
  4. 2 large eggs
  5. 1 tsp. vanilla extract
  6. 1 3/4 cups all-purpose flour
  7. 1 tsp. baking powder
  8. 1 tsp. salt
  9. 1/2 tsp. baking soda
  10. 3/4 chocolate chips (optional)
  11. or
  12. 3/4 chopped walnuts (optional)
Instructions
  1. Place a rack in the bottom third of the oven and preheat to 350 degrees F. Grease a 9x5 inch loaf pan with butter, oil, or cooking spray.
In a large bowl, whisk together
  1. Bananas
  2. Sugar
  3. Oil
  4. Eggs
  5. Vanilla
In a separate bowl, sift together
  1. Flour
  2. Baking Powder
  3. Salt
  4. Baking Soda
  5. Using a rubber spatula, fold the flour mixture into the banana mixture JUST TO COMBINE.
  6. If you are adding walnuts or chocolate chips, stir in now.
  7. Pour the batter into prepared pan and smooth the top.
  8. Bake until a toothpick inserted into the center comes out with crumbs and the top is golden brown. About 1 hour to 1 hour and 10 minutes, depending on your oven. Let cool in the loaf pan on a wire rack for 10 minutes. Remove from pan and let cool completely on a wire rack before serving.
Notes
  1. You do not need to use any kind of a mixer for this recipe. Just a whisk and you should get the job done.
  2. I sprayed my pan with the cooking spray that has flour already in it. Then I trace the bottom of the loaf pan onto a piece of parchment paper, cut it out, place it into the bottom of the loaf pan and spray the parchment paper. My loaves came right out.
  3. This packs really well in lunchboxes. Serve it with fruit for breakfast or an afternoon snack.
BxtchesBeBlogging http://www.bxtchesbeblogging.com/
Banana Bread Collage 1

Banana Bread Collage 2

Banana Bread Final

Chocolate Chip Banana Bread Final

Recipe Tag

Print Friendly, PDF & Email
BXTCHES Be Sharing:
Facebooktwitterpinterest