If your in the mood for chocolate cake you have come to right recipe! This cake is fantastically chocolate and the frosting is light and airy, plus a special treat of candy bars surprises you in the middle. The recipe is one of my baker friend’s favorite and famous cake, I know her kids request it for birthdays, she can probably whip this out in her sleep. The cake is very moist and rich and soooo delicious. I have changed a few things like using extra dark Hershey’s cocoa and not as much candy bar in the frosting, but that’s all. I hope you enjoy this cake as much as we do and everyone who tries this cake.
Candy Bar Chocolate Cake
2 cups sugar
1 3/4 cup all purpose flour
3/4 cup Hershey’s “Especially Dark” cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 cup buttermilk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water
1 8 oz. cream cheese, softened
1 cup powdered sugar
1/2 cup sugar
10 Hershey bars with almonds, divided
1 12 oz. Cool Whip
Step 1: Heat oven to 350 degrees. Prepare two 9 inch pans or three 8 inch pans by greasing with cooking spray and a circle of parchment paper on the bottom of each pan will insure that the cake will come out.
Step 2: Combine the dry ingredients into one large mixing bowl.
Step 3: In a medium mixing bowl mix together the eggs, buttermilk, oil and vanilla. Add this mixture to the dry ingredients and beat for about 2 minutes. After two minutes slowly pour the boiling hot water into the batter. Stir well until mixture is combined. Batter will be thin.
Step 4: Pour the batter evenly into the pans. For two 9 in. pans bake for 30-35 min. or when cake tester inserted comes out clean. If baking 3 8 in. pans bake 25-30 min. When cakes are done let cool in pan for 10 minutes then flip the cake pans onto a wire cake rack to cool completely.
Step 1: Beat cream cheese and sugars at medium speed with electric mixer until creamy. Chop 8 candy bars finely. Add to cream cheese. Fold in Cool Whip. Chop remaining candy bars, and sprinkle on top.
For 2 or 3 layer cake (I recommend using 3- 8 in. pans): Spread between layers, sides, and top.
For 9×13 pan size: Cut recipe in half. Spread on top of cake. I use 4 candy cars in the frosting, and 2 on top.
Keep leftover cake in fridge.
I know what you’re thinking…sounds good except for the green part. I know that people make green smoothies with all different types of ingredients so I thought what the heck and I tried it. Guess what…I loved it, really I did. In the morning if I don’t have time to eat breakfast or if I know I need to get some more greens into my body then I make myself one of these for a meal. It’s surprisingly good and keeps you full until lunch. You know what else? You really can’t taste the greens in here, otherwise it would be gross. I love that I can put fresh spinach or other leafy green into my smoothie and feel like I got my serving of leafy greens. If you are new to green smoothies, I suggest you try out spinach verses kale because it hardly has any taste.
I have made this smoothie with regular coconut milk and almond milk but the awesome people at Cocozia asked me to try their chocolate coconut water. Boy, am I glad I did because it’s absolutely delicious, I can’t stop drinking it. Coconut water is a bit boring on it’s on but with the chocolate in this water it’s taste just like chocolate milk. I even tried it on my cold cereal in the morning and I loved it! If you are lactose intolerant what a perfect way to get the vitamins into your body and it’s only 60 calories a serving. What is also fantastic about Cocozia is that it’s all organic which means more healthy for your body since there are no pesticides. Just in time for Summer, please do find you some Cocozia and get healthy with chocolate and peanut butter, two of my favorites! Cocozia is sold on Amazon so go check it out.
Healthy green peanut butter banana chocolate smoothie
8 oz. chocolate coconut water (Cocozia Brand)
1 T. creamy or crunchy peanut butter
1 T. unsweetened cocoa powder
1 T. chia seeds
1 scoop of your favorite protein powder (I used Doterra slim shake choc
1 banana frozen or room temp.
2 cups of spinach greens or mixed greens
desired amount of ice
Put all the ingredients into a blender and blend well until it’s smooth and creamy. Pour into large glass or divide into 2 glasses. I drink it all which turns out to be about 24 oz.
Note: I was not compensated for this post, all opinions are my own.
First, I’d like to wish all the mother’s happy Mother’s Day. I love my mother dearly and I’m lucky enough to spend this special day with her. In honor of my mom’s love for scones I’m sharing this delicious recipe today.
Berry season is coming soon here in the US and I love to go pick fresh ripe berries at U-pick farms. I started picking berries at U-pick farms when my first child was just 3 years old (she is now 19) and it’s been a yearly family tradition. The only down side to berry picking for me is waking up at the crack of dawn to get out the door to beat the heat. While waking early is a sacrifice to me it’s not really a sacrifice when I know I’m picking some delicious ripe fruit to bring home and make all sorts of goodies with them. Blackberries are a favorite berry of mine due to lots of berry bushes that my dad planted when I was growing up. Some people don’t like the seeds in blackberries but they don’t bother me that much.
I pretty much dream of heaven being filled with every kind of tender, soft, slightly crumbly scone I can imagine and this recipe here has to be on the menu. The white chocolate chips in these scones counter balance any tartness that comes from the blackberries and make these scones absolutely incredible (I’m a bit bias). Scones in my opinion have to have some kind of a glaze, these scones made me feel extra special because the glaze turned out pretty and delicious. Back in the eighties Betty Crocker products had a commercial that ran “bake someone happy” these scones definitely do the trick for me. I hope you give them a try and if you have a big enough food processor then make them with it because it makes life so easy. If you don’t have a food processor then the old fashioned way is fine too, whatever you do just enjoy the fruits of your labor whether or not you went to the store to buy blackberries or you went and picked them yourself. Happy Baking!
Blackberry white chocolate chip scones
3 1/2 cups all-purpose flour
1/2 cup sugar
1/2 tsp. salt
1 tablespoon baking powder
1/2 tsp. baking soda
3/4 cup unsalted butter cold, cut into chunks
1 large egg
2 tsp. vanilla extract
1 cup buttermilk
1 to 1 1/2 cup frozen blackberries (even when my berries are fresh I freeze them to work better in my dough)
1/2 cup white chocolate chips
1/2 to 3/4 cup powdered sugar
2 T. blackberry puree or can use lemon juice, milk or water
Here is a link to my blueberry scones with photos of how I knead in the berries
Step 1: Pre-heat oven to 400 degrees, line a cookie sheet with parchment paper or silicone mat.
Step 2: In a food processor put cold butter cut into chunks, then flour, sugar, salt, baking powder, baking soda and turn on until the butter is in small beads.
Step 3: Add egg and vanilla and turn on food processor then buttermilk until the dough forms into a ball.
Step 4: Turn dough out onto a floured surface and knead in blackberries and white chocolate chips.
Step 5: Roll dough out into a circle and cut with a pizza cutter like a pie.
Step 6: Bake for 18 to 20 minutes or until lightly browned.
Step 7: To make the glaze: in a small bowl put 1/2 to 3/4 cup of powdered sugar, 2 tablespoon of blackberry puree or lemon juice. Stir well and drizzle over the top of the scones.