The reason I’ve never really attempted to bake a layered cake is simply because I don’t have a cake pan. I know. How silly of me. But fortunately I have great friends who ARE master bakers who DO have cake pans. Which leads us to this fabulous recipe just in time for St. Patrick’s Day!
It was brought to my attention that apparently “dump cakes” are on trend these days.
I had no idea what a dump cake was but I intended to find out. And as it turned out, it’s as easy as cake-making can possibly get! I thought I’d start with a beginner-level 3-ingredient recipe, which as it turns out, was unbelievably easy! There are no measuring cups or mixing bowls involved, which means drastically reducing the number of dishes to overfill your sink or dishwasher! No muss, no fuss is what dump cakes are all about!
If you recall, I was on a crazy boozy treat kick a couple months ago. But if there’s ever a good time to go all out with boozy treats, I’d think Christmas leading up to the New Year would probably be it. I think it’s only right to celebrate the season with some chocolate and some alcohol, so I’m raising both hands to some Bourbon Cupcakes!
Okay, I realize that we’re done with Thanksgiving, and therefore done with anything and everything that has do with pumpkins. But what if you have leftover pumpkin puree? What to do then? Well, with a little help from Immaculate Baking all natural chocolate scratch baking mix, you can make a fresh batch of Chocolate Pumpkin Cake Mix Cookies just in time for your holiday cookie exchange!
Okay, disclaimer, I wasn’t exact with my ingredient measurements because I had maybe half a can (from 15 oz can) of pumpkin puree left, and about half a box of cake mix left. I want to say I used roughly about 1 cup of chocolate cake mix (~8 oz), so roughly 1:1 ratio to the pumpkin puree I had left.
I added some ground cinnamon and nutmeg, as well as some chai latte instant mix that I had on hand, just to be fancy. Our cake mix is so chocolatey that it’ll taste perfectly delicious without these added spices, but hey, it never hurts to get a wee bit fancy!
Is it just me, or does December just scream, CHOCOLATE!
Okay, it might just be me, but the fact that you’re reading on means that you kinda feel the same! And as the Immaculate Baking Queen’s proxy, it is my duty to make sure that you and your family enjoy your fair share of immaculate chocolatey yumminess this holiday season!
Yes, we’re jumping the gun a little bit, posting this perfect-for-Christmas German Chocolate Cake recipe with a coconut pecan frosting that is to die for well before Thanksgiving. But on second thought, German Chocolate Cake is pretty much yummylicious the whole year round. So there. You’re welcome.
If you’re keeping track, then you know that there’s a ton of stuff going on in October – it’s officially Fall, when people has finally mended their broken hearts over the end of summer, when they’re (hopefully) no longer in denial, and can at long last embrace things like Pumpkin Pies and Apple Orchard field trips. It’s also when Oktoberfest is kicking into high gear and drinking beer throughout the entire month is considered festively acceptable. It’s also dubbed Non-GMO Month. And National Cheese Month. And last but not least, we cannot forget the fact that it’s also the SPOOKTACULAR month for Halloween!
And so in anticipation for that awesome day when people get to be whoever they want (we hope that you know you can still do that every single day, right?), and also in anticipation to the upcoming National Chocolate Cupcake Day on 10/18 (yes, this is a real day. Why wouldn’t there be a day dedicated to stuffing your face with Chocolate Cupcakes?), we present to you our Spiderweb Cupcakes!
You Will Need:
1 box Immaculate Baking Co.™ chocolate cake scratch baking mix
Milk, butter and eggs called for on cake mix box
Yogurt Frosting & Chocolate Swirl
1 package (8 oz) cream cheese, softened
1 cup plain Greek yogurt
2 tablespoons honey
Red and yellow natural vegetable concentrated colors, as desired
1 cup semisweet chocolate chips or pieces
1 teaspoon shortening
Here’s How to Get Your Mix On:
- Heat oven to 350°F.
- Place paper baking cup in each of 30 regular-size muffin cups. Make cake as directed on box for 30 cupcakes. Cool completely, about 30 minutes.
- In small bowl, beat cream cheese, yogurt and honey with electric mixer on medium speed until smooth. Stir in red and yellow colors to make orange. Frost cupcakes.
- In small microwavable bowl, microwave chocolate and shortening uncovered on High about 1 minute or until mixture can be stirred smooth. Carefully place in resealable food-storage plastic bag (careful–mixture is hot). Cut small corner off bag. Squeeze chocolate out of bag into circles, one inside of each other on each cupcake. To make spiderweb design on top of each cupcake, drag tip of toothpick toward center and from center back to edge of cupcake. Enjoy!