Lion House Sinfully Delicious Cake

Sinfully Delicious Cake

· 1 (18-18.5 oz.) package German chocolate cake mix
· 1 (14 oz.) can sweetened condensed milk
· ½ (11 oz.) bottle caramel ice cream topping
· 1 (12 oz.) container frozen whipped topping, thawed
· 1 Skor candy bar, crushed
Preheat oven to 350° F. Grease and flour 9×13-inch cake pan. Prepare and bake cake mix according to directions on package. While cake is still hot, poke holes over surface of cake with straw or end of wooden spoon. Pour condensed milk evenly over holes, followed by caramel topping. Refrigerate cake until time to serve. Before serving, spread whipped topping on top and sprinkle with crushed candy bar.

Glazed Lemon Cake

*You can use lemon jello instead of lemon pudding, but the pudding mix is the only way I’ve tried it.  I doubled this recipe when I made it.  It was very moist and lemony and delicious.

Ingredients

• 1 18.25-ounce box yellow cake mix (we like Duncan Hines)
• 1 3.4-ounce box lemon instant pudding
• 3/4 cup milk
• 3/4 cup vegetable oil
• 4 large eggs
• 6 tablespoons butter (not margarine) melted
• 6 tablespoons fresh lemon juice
• 3 cups powdered sugar
• Whipped cream or cool whip for serving

• Instructions

  1. Preheat oven to 350 degrees. Spray a 9×13 pan with nonstick cooking spray and set aside.
  2. Ignore ingredients on cake mix and pudding boxes. Combine dry cake mix, dry pudding mix, milk, oil, and eggs. Beat 30 seconds on low speed, scrape edges of bowl, and beat 2 minutes on medium-high speed. Pour into a 9×13 inch baking pan and bake according to cake mix box instructions, increasing time if necessary, until a skewer inserted into cake comes out clean.
  3. When cake is almost finished baking, combine melted butter, lemon juice, and powdered sugar and whisk until smooth. When cake is baked, use a skewer or large fork to poke holes all over hot cake. Pour glaze over cake and let soak into holes. Let cool to room temperature or chill, if desired. Cut into squares and serve with whipped cream.

The Most Amazing Chocolate Cake

Adam made this for my birthday and was it ever a treat!  Beautiful three layer chocolate cake with such delicious frosting.  It was super moist and the texture was perfect.  I think it was even better the next day.

 

• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1 1/2 cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 4 large eggs
• 1 1/2 cups buttermilk
• 1 1/2 cups warm water
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

Chocolate Cream Cheese Buttercream Frosting

• 1 1/2 cups butter softened
• 8 oz cream cheese softened
• 1 1/2 cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about 1/4 cup milk as needed

INSTRUCTIONS

The Most Amazing Chocolate Cake

• Preheat oven to 350 degrees Fahrenheit. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
• Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
• Bake for 30-35 minutes in a 350 degree oven until a toothpick inserted into the center comes out clean.
• Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
• Frost with your favorite frosting and enjoy!

Chocolate Cream Cheese Buttercream Frosting

• In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
• Add in cocoa powder and vanilla extract. Beat until combined.
• Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.

Black and White Chocolate Cupcakes

Sweet Tooth Fairy Recipe shared in BYU Magazine:

Black and White Chocolate Cupcakes

8 ounces all-purpose flour

7 ounces granulated sugar

4 ounces dark chocolate cocoa

1 1/2 tsp. baking soda

1 tsp. salt

4 ounces sour cream

3 eggs, beaten

6 ounces chocolate pudding, prepared

4 ounces butter, melted

6 ounces semi-sweet chocolate chips

Preheat oven to 350 degrees. Line 24 cupcake pan cups with paper liners (or not–I didn’t when I made them and they came out beautifully!).

In a large bowl, measure the dry ingredients and mix together with an electric mixer on low speed for 30 seconds until well combined.

Add wet ingredients and mix on medium speed for 1 minute. Stop and scrape down the sides of the bowl and resume mixing on medium speed for 1 additional minute. Stop mixer and fold in chocolate chips.

Fill prepared cupcake liners with batter 3/4 full and bake until a toothpick inserted in the center comes out clean, about 18 minutes. Let cupcakes cool completely.

White Chocolate Frosting

8 ounces cream cheese, softened

4 ounces butter, softened

6 ounces white chocolate, melted

1 tsp. vanilla

10 ounces powdered sugar

Beat cream cheese and butter in a large bowl with an electric mixer on medium speed for 1 minute. Add melted chocolate and vanilla; mix for an additional 1 minute. Add powdered sugar gradually, beating until light and fluffy after each addition.

Frost cupcakes with frosting and garnish with sprinkles, fresh raspberries, mini chocolate chips, or whatever else you choose.

Berry Custard Pie

Brooklynn made this pie for us during quarantine and it is so yummy!

Ingredients

• 1 1/2 cups sugar
• 1/2 cup flour
• 3 large eggs
• 3/4 cup sour cream
• 2 tsp vanilla
• 4 cups mixed berries
• 1/4 cup sugar
• 3/4 cup flour
• 1/2 cup brown sugar
• 1/2 tsp cinnamon
• 1/8 tsp apple pie spice
• 2 TBS sugar
• 1/4 cup butter (melted)
• 1 – 9 in pie crust

Instructions

• Preheat oven to 350 degrees.
• Mix sugar, flour, eggs, sour cream and vanilla together until completely smooth. Set aside.
• Mix berries with 1/4 cup sugar. Set aside.
• Combine flour, brown sugar, cinnamon, apple pie spice, sugar and melted butter in a small bowl until crumbly. Set aside.
• Unroll pie crust and place it in a pie pan sprayed with nonstick spray. Crimp the edges.
• Add the berries to the bottom of your pie.
• Pour the custard over the berries.
• Sprinkle the crumb mixture over the custard.
• Bake for about 1 hour and 20 minutes, or until your custard is set.
• Allow to cool completely before eating.

Chocolate Peanut Butter Pie

CHOCOLATE PEANUT BUTTER PIE

I had saved this recipe for decades but never made it.  Sara made it for us during this quarantine and it is DEEEEELICIOUS!

Ingredients

For the shortbread Crust:

• 1 cup of salted butter
• 1/2 cup confectioners’ sugar
• 2 cups all-purpose flour
• 1/4 teaspoon baking powder

For the Pie Filling:

• 1 1/2 cups heavy whipping cream
• 1 (8 oz.) package cream cheese, softened to room temp
• 3/4 cup sugar
• 1/2 cup cool whip
• 1 cup peanut butter
• 3 tsp. pure vanilla extract

For the topping:

• 1/2 cup heavy whipping cream
• 1 cup chocolate chips

Instructions

To make the crust:

1. 1. Preheat oven to 350F
   2. In a large bowl, cream butter and sugar until light and fluffy.
   3. Stir together flour and baking powder; add into butter mixture.
   4. Press into a 9 inch pie plate and bake for 10-12 minutes OR until golden brown then place in the fridge

To make the filling

1. 1. In the bowl of a stand mixer, whip heavy cream until soft peaks form and transfer to a small bowl. Chill whipped cream in the fridge.
   2. Cream together cream cheese, cool whip and sugar in the stand mixer until fluffy, about 2-3 minutes.
   3. Add in peanut butter and vanilla extract and mix until combined.
   4. Fold in the whipped cream and pour into the pie crust.
   5. Spread top into an even layer and chill in the fridge.

To Make the chocolate topping

1. Heat 1/2 cup heavy cream in a small saucepan over medium-high heat just until it starts to boil. Add chocolate chips to medium bowl and pour hot cream over chocolate chips. Let sit for 5 minutes and stir until the chocolate topping is smooth- allow it cool before pouring over the pie. Spread into an even layer and chill in the fridge so it fully sets. Slice and serve.

Aunt Aud’s Berry Pie

Aunt Aud’s Berry Pie

Pie Crust:

• 2 1/4 cups sifted flour
• 1 tsp salt
• 3/4 cup Crisco (don’t use butter and don’t use butter-flavored Crisco)
• 1/3 cup water

Sift flour before measuring.  Combine flour and salt.  Remove 1/3 cup flour + salt mixture and set aside. Using a pastry blender cut Crisco into the large portion of flour and salt.  Continue blending until flour mixture almost holds together.  Add 1/3 cup water to the flour & salt previously set aside.  Mix until smooth and mostly lump free.  Pour paste over flour & Crisco mixture and quickly but gently mix until it forms a large ball (less than 30 seconds).  Divide dough in half and roll out using as little flour as possible to prevent sticking.  Recipe makes 2 single crusts or 1 double crust.

To make Berry Pie (can use for all berries except strawberry)

• 5 cups fresh berries or thawed frozen berries drained WELL
• 1 cup sugar
• 1/3 cup flour
• 1/2 tsp cinnamon

Mix dry ingredients together and then mix with berries.  Put berries into pie shell and top with crust.  Bake at 400 for 40-45 minutes.

Emilie’s Lemon Cake

I got this delicious recipe from Emilie.

Ingredients:

• 1 box lemon cake mix
• 3/4 cup oil
• 1 small package lemon Jell-O
• 4 eggs
• 3/4 cup hot water
• 1 tsp. lemon extract

Grease and flour bundt pan. Dissolve lemon Jell-O in hot water. Mix cake mix, lemon extract, eggs, oil, water and Jell-o. Bake 350 degrees for 40-45 mins. Glaze: 5 tsp lemon juice 1 1/2 C powered sugar Mix together until smooth. (Add more lemon juice if too thick). Poke holes in top of warm cake and immediately pour glaze over cake.

Better Than Pumpkin Pie Cake

Ingredients: (Makes 1 (9×13 pan) or 12 servings. )

• 1 box Yellow Cake Mix (reserve 1 cup)
• 1 stick butter or margarine, melted
• 4 eggs
• 1 can (29-ounces) pumpkin
• 1 can (5 ounces) evaporated milk
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1-1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• Topping :
• 1 cup Yellow Cake Mix reserved
• 1 stick butter or margarine, softened
• 1/2 cup sugar
• 1/2 cup mixed nuts, chopped

Preheat oven to 350° F. Grease and flour a 9×13-inch baking pan. In a mixing bowl using a spoon, mix the cake mix, butter or margarine, and 1-egg. Pour mixture into pan and level across pan. In another mixing bowl, mix the canned pumpkin, 3 eggs, evaporated milk, brown sugar, sugar, cinnamon, and nutmeg. Pour ingredients into pan and spread over first layer. To make the topping, in a mixing bowl cut butter or margarine into the reserved Yellow Cake Mix, add the sugar and mix nuts. Sprinkle over Second layer. Bake for 50 to 55 minutes. Cool for 30 minutes.

Lemonade Pie

Another super easy summer pie.  I remember making this as a newlywed.

Ingredients:

• 1 pkg. (8 oz.) cream cheese, softened
• 1 tsp. Crystal Light Lemonade Flavor Drink Mix
• 1/4 cup cold fat-free milk
• 1 tub (8 oz.) Cool Whip Topping, thawed
• 1 ready-to-use reduced-fat graham cracker crumb crust (6 oz.)

Beat cream cheese and drink mix in large bowl with mixer until well blended. Gradually add milk, mixing until well blended. Stir in Cool Whip; spoon into crust. Refrigerate 4 hours or until firm.