Hooray! It’s National Chocolate Cake Day! We can’t let a day this special go by without baking. And lucky for us it falls on a Saturday, so really going for it! We’re mixing our favorite -BROWNIES right into the chocolate cake. Making this the most decadent way to celebrate!
Chocolate Brownie Mini Bundt Cakes
1 box chocolate cake mix
1 box fudge brownie mix
2 eggs whites
1 1/4 cups water
1 cup canola oil
1 can chocolate fudge cake icing
1. Preheat oven to 350 F. Grease a mini bundt pan.
2. In a bowl add the cake mix, brownie mix, oil, egg whites, eggs and water. Pour into mini bundt pan and bake 20 minutes or until toothpick comes out clean.
NOTE*** Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.
*recipe inspired by Love Foodies
This weekend marks the unofficial end of summer, but we started Fall a little early and took our troops apple picking. Our rascals swung from tree to tree looking for the sweetest, juiciest ingredient for this Saturday’s Caramel Apple Monkey Bread. We had more fun than a barrel of monkeys and ended up with a treat worthy of going Apple! Happy Labor Day weekend!
Caramel Apple Monkey Bread
1/2 cup sugar
1 teaspoon ground cinnamon
2 (16.3-oz.) cans refrigerated biscuits
1 1/2 cups small diced apples
1 cup packed light brown sugar
3/4 cup unsalted butter, melted
1 cup pecan pieces
1 cup Heath Butter Brickle
Preheat the oven to 350°F. Grease a bundt pan with cooking spray.
In a medium bowl, stir together the sugar and cinnamon. Set aside.
Separate the dough into 16 biscuits then cut each biscuit into quarters. Add each piece of dough to the bowl with the cinnamon and sugar, tossing it to coat it on all sides. Layer the coated dough pieces with the diced apples in the prepared bundt pan.
In a small bowl or liquid measuring cup, mix together the brown sugar, melted butter, Heath, and pecans. Pour the mixture evenly on top of the dough. Bake the monkey bread for 28 to 32 minutes until it is no longer doughy in the center. Remove the bread from the oven and allow it to cool for 5 minutes in the pan before placing a serving plate on top of the pan and flipping it upside down. Serve the bread immediately.
*recipe inspired by Just A Taste
This weekend is Father’s Day and like usual we’re all a”Bundt” the sweet, the sweets, the sweets! Give dad a break from his role as Mr. Fix-It and assemble these yummy Toffee Crunch Mini Bundt Cakes. You are sure to make his taste buds “pop”. Happy Father’s Day!
Toffee Crunch Mini Bundt Cakes
1 cbox of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups of water
2 cups Heath toffee pieces (right on the chocolate chip aisle), divided
1 can vanilla frosting
2 tablespoons brown sugar
Regular size Heath bars for garnish
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan or 12 mini bundt pans.
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Stir in one cup of Heath pieces. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean for a regular sized bundt pan and 16-18 minutes for a mini bundt pan.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
To make the frosting, stir brown sugar into store bought vanilla frosting. Add one cup of Heath pieces to frosting. Frost each cake with icing. Top cake with chopped up pieces of a regular size Heath bar.
*recipe from Mix and Match Mama