Tuesday, January 24, 2012

Double Chocolate Cake with Oreo Buttercreme Frosting

These are divine. I've had them as cupcakes with the frosting or as a bundt cake with no frosting, I love them both!


1 pkg Devils Food Cake mix
1 large package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 1/2 -2 cups semi sweet chocolate chips


Preheat oven to 350. In a large bowl mix together the cake and pudding mix, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well greased bundt pan. Bake 50-55 minutes or until top is springy to the touch and a wood toothpick comes out clean. Cool the cake thoroughly (1.5 hr) before inverting onto plate upside down. If desired dust with powdered sugar.

*For 24 cupcakes fill almost 3/4 full and bake at 325 for around 20-30 min.

1 stick salted butter - room temp
1 stick unsalted butter - room temp
1 cup shortening
1 Tbsp clear vanilla extract (this is so the frosting keeps it white color, I got it at Micheals)
4-6 cups powdered sugar (I used about 5)
4-6 Tbsp very cold milk (I used about 5)
6 Oreos, creme removed crushed very fine (in the food processor worked great)
extra Oreos for garnish


Cream butter and shortening with mixer. Add vanilla and combine well. Begin adding the sugar and mixing thoroughly after each addition. After all the sugar has been added and mixed begin adding cold milk on Tbsp at a time until you reach desired consistency. Fold in Oreo crumbs. Top cooled cupcakes with the frosting and garnish with 1/2 and Oreo or with large Oreo crumbs.

*Be sure to add milk gradually. If you want to pipe on the frosting and have it keep it's shape you have to have thick frosting. :)

Cheesy Garlic Bread Swirls

These are DE-LISH! They go great with soup...

Lasagna Soup

found this delicious soup here at A Farm Girl Dabbles...

for the soup:

2 tsp. olive oil

1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings: 8