Church Supper Chocolate Cake

This is great for church suppers because it's easy, filling, healthy and delicious!

Oven 350°
Serves 15

1½ cups oatmeal
1½ cups water
¾ cup butter, melted and cooled
2 cups sugar
2 eggs
2 teaspoons vanilla
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup cocoa
2½ cups flour 

In a small bowl, soak the oatmeal in the water for at least five minutes. Cream butter and sugar together until fluffy. Add eggs and vanilla. Add soda, powder, salt, cocoa and flour and mix well. Add oatmeal mixture and mix until well-blended. Pour into greased 9 x 13 glass pan. Bake at 350° for about 35 minutes. Cool and top with chocolate icing.

Devilishly Chocolate Cake

Oven 350°
Serves 12-16

1⅓ cups water
¾ cup cocoa
1¾ cups sugar
½ cup butter, softened
1 teaspoon vanilla
2 eggs
¼ teaspoon salt
1½ teaspoon baking soda
2¼ cups flour

Grease and lightly flour two 8-in round pans; cut a round piece of waxed paper to fit the bottom of each pan, place it into the greased pan and grease the waxed paper as well. In a small saucepan boil the water. Add the cocoa and mix well. Remove from heat and set aside. In a mixing bowl, cream the sugar, butter and vanilla until fluffy. Add the eggs one at a time, mixing well between each egg. Pour in about half of the cocoa mixture and, scraping the sides of the bowl, mix thoroughly. Add salt and soda and mix. Add flour and mix well. Add the last of the cocoa mixture and mix until just combined. Pour the batter into the pans. Bake at 350° for 35 to 40 minutes. Cool on rack. Ice with Cocoa Butter Cream Icing.

Apple Pudding Cake

Oven 350°
Serves 12

Cake:
1 1/2 cup sugar
3/4 cup butter
3 eggs
1 1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
3/4 tsp nutmeg
2 1/4 cup flour
1/2 cup chopped nuts
5 golden delicious apples, peeled and diced

Sauce:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 cup cream
2 tbsp flour
1/2 tsp vanilla

Cake: Mix sugar, butter and eggs well. Sift the soda, salt, cinnamon, nutmeg and flour together and add to the sugar mixture. Add nuts and apple. This mixture will be very thick! Pour into 9x13 inch pan and bake at 350 degrees for 30-40
minutes.

Sauce: Bring butter, sugars, cream and flour to a boil in medium sauce pan on medium heat, stirring constantly to avoid burning. Boil for at least 2 minutes and up to about 5 minutes. Remove from heat and stir in vanilla. Drizzle over the each square of cake before serving.

Peanut Butter Chocolate Chip Cupcakes and Chocolate Mousse Chocolate Chip Cupcakes

I'm still working on making them look pretty but it's surprisingly easy to make them look decent.

Oven 350°
Makes 30

Cupcakes
1 pkg. (18.25 oz) chocolate cake mix
1 pkg. (3.9 oz.) chocolate instant pudding
1 cup milk
½ cup sour cream
4 large eggs
2 cups (1 12-oz. pkg.) semi-sweet chocolate chips

Place cupcake holders in two 12-opening pans. Combine cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels. Pour into prepared baking cups filling each about ⅔ full. Bake for 20 minutes or until wooden pick inserted in cake comes out clean. Remove cups from pan to wire rack to cool completely. Bake remaining cupcakes in the same manner.

Peanut Butter Frosting
(Courtesy of Wilton)

1/3 C. shortening
1/3 C. butter
3/4 C. peanut butter
1 t. vanilla
4 C. powdered sugar
4 - 6 T. milk

Cream shortening and butter together. Add peanut butter and vanilla. Add powdered sugar one cup at a time, mixing between each addition. Add milk one tablespoon at a time until desired consistency is reached. Fill a ziploc sandwich baggie with frosting and seal closed. (The more full it is, the harder it is to manipulate the bag so don't worry about stuffing it full.) Cut off about ¼“ of one of the bottom corners and squeeze frosting out onto the cupcake in spirals.


Chocolate Mousse Frosting

2 C. heavy whipping cream
3 C. semi-sweet chocolate chips
2 C. powdered sugar

Measure chocolate chips out into a big mixing bowl. In a sauce pan, bring cream to a boil over medium heat. Pour over chocolate chips. Stir to blend the chocolate until it is mixed with the cream. Let it cool in the refrigerator. When it is completely cool, whip like you would whipping cream. Add powdered sugar and continue to whip until desired thickness is reached. Fill a ziploc sandwich baggie with frosting and seal closed. Cut off about ¼“ of one of the bottom corners and squeeze frosting out onto the cupcake in spirals.

Fresh Apple Cake

Oven 350º

6 Tbsp. margarine
1 cup sugar
2 eggs
2 cups chopped apple (no need to peel them)
1 tsp. vanilla
1½ cups flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. soda
1 tsp. salt
½ tsp. nutmeg
½ tsp. allspice
¼ tsp. cloves

Mix all ingredients together. Pour into a greased and floured 9 x 9 inch square baking dish. Bake at 350º for 45 minutes. Serve warm.

Choco-Holic Cake

Oven 350º

Cake:
1 18¼-oz. package chocolate cake mix
1 3.4-oz. package chocolate instant pudding
1 cup milk
½ cup sour cream
4 large eggs
1 cup copped walnuts
2 cups semi-sweet chocolate chips

Glaze:
2 oz. unsweetened baking chocolate
1½ cups powdered sugar
3 tablespoons butter
2 to 3 tablespoons water
1 teaspoon vanilla extract

Cake:
Grease and flour 12-inch Bundt pan or other tub pan. Combined cake mix, pudding mix, milk, sour cream and eggs in large mixing bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan. Bake at 350º for 55 to 65 minutes or until wooden pick insetred in cake comes out clean. Cool in pan for 20 minutes. invert onto wire rack to cool completely.

Glaze:
Melt baking chocolate and butter in small heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract. Pour glaze over cake.