My Peppermint Hot Cocoa Cake recipe is a poke cake that starts with a box cake mix, this makes it so easy to create. The tricky part of this cake is working with the Marshmallow Fluff, I like to use a piping bag, or zippy bag with the end cut off to pipe the Marshmallow Fluff. When it comes to crushing candy canes I like to pop them in my Nutri Ninja and 2 pulses later, I have crushed candy canes!

Peppermint Hot Cocoa Cake Recipe

Ingredients

• 1 18.25 oz chocolate cake mix plus eggs and oil as required on the box
• 8 oz Marshmallow Fluff
• 1.5 TBS water
• 6 candy canes
• 8 oz Cool Whip
• 5 TBS Nesquik Chocolate

Peppermint Hot Cocoa Cake Instructions

• Preheat oven according to the cake package requirements. Grease a 9×13″ pan.
• Prepare the chocolate cake mix as directed on the box.
• Once the cake is baked, let it cool 10 minutes in the pan before turning it out onto your cake board or serving plate.
• Use the handle of a wooden spoon to poke holes in the cake.

• In a microwave safe bowl, microwave the Marshmallow Fluff and water for about 10 seconds then stir until smooth.
• Pour the marshmallow mixture into a piping bag or a zippy bag. Cut off the tip of the bag and pipe the marshmallow into the holes. Once the holes are filled, pipe the rest of the marshmallow over the top of the cake and spread out with an offset spatula.
• Remove the plastic from your candy canes and crush them up either in a blender or food processor or by placing them in a zippy bag wrapped in a kitchen towel and beating them with a mallet or rolling pin until crushed.
• Sprinkle the candy cane pieces over the marshmallow layer.

• In a large bowl, mix together the Cool Whip and Nesquik to make a chocolate whipped cream.
• Cover the cake with the whipped cream.
• Decorate as desired.
• Keep the cake refrigerated til serving.

I brought this cake to church on the last night of our semester and my girls loved it! It has just the right amount of peppermint flavor without overpowering the bite. I also served it to Savannah when she came over to hang out. She isn’t a cake person, but she really enjoyed it as well.

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Peppermint Hot Cocoa Cake

Chocolate, peppermint, and marshmallow combine to make a delicious and easy Peppermint Hot Cocoa poke cake for your Christmas celebration.

Course Dessert

Cuisine American

Keyword cake, chocolate, marshmallow, peppermint, poke cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

10 minutes minutes

Total Time 50 minutes minutes

Servings 18

Author cindy

Ingredients

• 1 18.25 oz chocolate cake mix plus eggs and oil as required on the box
• 8 oz Marshmallow Fluff
• 1.5 TBS water
• 6 candy canes
• 8 oz Cool Whip
• 5 TBS Nesquik Chocolate

Instructions

• Preheat oven according to the cake package requirements.

  Grease a 9×13" pan.
• Prepare the chocolate cake mix as directed on the box.
• Once the cake is baked, let it cool 10 minutes in the pan before turning it out onto your cake board or serving plate.
• Use the handle of a wooden spoon to poke holes in the cake.
• In a microwave safe bowl, microwave the Marshmallow Fluff and water for about 10 seconds then stir until smooth.
• Pour the marshmallow mixture into a piping bag or a zippy bag. Cut off the tip of the bag and pipe the marshmallow into the holes. Once the holes are filled, pipe the rest of the marshmallow over the top of the cake and spread out with an offset spatula.
• Remove the plastic from your candy canes and crush them up either in a blender or food processor or by placing them in a zippy bag wrapped in a kitchen towel and beating them with a mallet or rolling pin until crushed.
• Sprinkle the candy cane pieces over the marshmallow layer.
• In a large bowl, mix together the Cool Whip and Nesquik to make a chocolate whipped cream.
• Cover the cake with the whipped cream.
• Decorate as desired.
• Keep the cake refrigerated til serving.

I hope you enjoy this Peppermint Hot Cocoa Cake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Peppermint Hot Cocoa Cake appeared first on The Mom Maven.

As I was dreaming up this cake, I decided it should be a 2 layer round chocolate cake with peanut butter cream cheese frosting with peanut butter cups between the layers and on top. As this plan was coming together, I hopped on Amazon and ordered a cake leveler, which was delayed and didn’t arrive in time for this cake, but I used it on my birthday cake and I am in love! When I went to the store I found the Betty Crocker Triple Chocolate Cake Mix and decided to try that, it was amazing! I also used a bout a half of a bag of mini Reece’s Peanut Butter Cups in this recipe.

Peanut Butter Cup Cake

Ingredients

Cake

• 1 box Betty Crocker Super Moist Deluxe Triple Chocolate Fudge Cake Mix
• 3 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil

Frosting

• 1 stick unsalted butter, softened
• 8oz cream cheese softened
• 3 cups confectioner’s sugar
• 1 cup creamy peanut butter, I use Skippy
• 2 tsp vanilla extract
• 1/8 tsp salt

Filling and Decor

• 1/2 bag Miniature Reese’s Cups

Peanut Butter Cup Cake Instructions

Preparation

1. Take the butter and cream cheese out of the refrigerator to soften.
2. Butter and flour 2-8″ round cake pans, set aside.
3. Preheat oven to 350° F.

Cake

1. In a mixing bowl, beat together the cake mix, water, oil, and eggs until thoroughly combined.
2. Pour evenly into the prepared pans.
3. Place in oven and bake for 30-34 minutes.
4. Remove cake from oven when cooked.
5. Cool in pan for 10 minutes, then remove from pan and cool completely on racks before assembling.

Frosting

1. In a stand mixer with a paddle attachment on medium speed, cream the butter and cream cheese until smooth, about 2-3 minutes.
2. Add the confectioner’s sugar in gradually, mixing in between pours. Once it is all added, increase speed and beat until smooth.
3. Add in the vanilla and salt as you continue to mix.
4. Add the peanut butter and mix until completely combined.
5. Use immediately or refrigerate for up to 4 days.

Filling and Decor

1. Remove the foil from the peanut butter cups.
2. Using a butcher’s knife, chop up half of the peanut butter cups into smaller pieces for the filling.

Assemble the Cake

1. Place the bottom layer on your cake board or platter.
2. Use a bread knife or cake leveler to even out the top of the cake.
3. Frost the cake with the frosting.
4. Add the layer of chopped up peanut butter cups on top.
5. Place the top layer on top of the peanut butter cups.
6. Frost this layer, filling in the gaps between the cakes.
7. Decorate the top with whole miniature Reese’s Cups.
8. Store in the refrigerator until serving.

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Peanut Butter Cup Cake

If you love chocolate and peanut butter together, you will love this Peanut Butter Cup Cake. It's Triple Chocolate Cake topped with Peanut Butter Cream Cheese Frosting filled and decorated with mini Reese's Peanut Butter Cups. Yum!

Course Dessert

Cuisine American

Keyword cake, chocolate, peanut butter

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Author cindy

Ingredients

Cake

• 1 box Betty Crocker Super Moist Deluxe Triple Chocolate Fudge Cake Mix
• 3 eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil

Frosting

• 1 stick unsalted butter softened
• 8 oz cream cheese softened
• 3 cups confectioner's sugar
• 1 cup creamy peanut butter I use Skippy
• 2 tsp vanilla extract
• 1/8 tsp salt

Filling and Decor

• 1/2 bag Miniature Reese's Cups

Instructions

Preparation

• Take the butter and cream cheese out of the refrigerator to soften.
• Butter and flour 2-8" round cake pans, set aside.
• Preheat oven to 350° F.

Cake

• In a mixing bowl, beat together the cake mix, water, oil, and eggs until thoroughly combined.
• Pour evenly into the prepared pans.
• Place in oven and bake for 30-34 minutes.
• Remove cake from oven when cooked.
• Cool in pan for 10 minutes, then remove from pan and cool completely on racks before assembling.

Frosting

• In a stand mixer with a paddle attachment on medium speed, cream the butter and cream cheese until smooth, about 2-3 minutes.
• Add the confectioner's sugar in gradually, mixing in between pours. Once it is all added, increase speed and beat until smooth.
• Add in the vanilla and salt as you continue to mix.
• Add the peanut butter and mix until completely combined.
• Use immediately or refrigerate for up to 4 days.

Filling and Decor

• Remove the foil from the peanut butter cups.
• Using a butcher's knife, chop up half of the peanut butter cups into smaller pieces for the filling.

Assemble the Cake

• Place the bottom layer on your cake board or platter.
• Use a bread knife or cake leveler to even out the top of the cake.
• Frost the cake with the frosting.
• Add the layer of chopped up peanut butter cups on top.
• Place the top layer on top of the peanut butter cups.
• Frost this layer, filling in the gaps between the cakes.
• Decorate the top with whole miniature Reese's Cups.
• Store in the refrigerator until serving.

I hope you enjoy this Peanut Butter Cup Cake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

The post Peanut Butter Cup Cake Recipe appeared first on The Mom Maven.

We didn’t order dessert on that first visit, since I had ordered the Fried chicken and doughnuts, I didn’t think I needed cake too. In June of 2017 my best friend, Kim, came to town for a visit for her birthday and we spent a day at Disney Springs. I took her to Chef Art Smith’s Homecomin’ Kitchen for her birthday lunch and we shared a slice of Hummingbird Cake for dessert. YUM! We were hooked! The combination of banana and pineapple along with the cream cheese frosting make this cake pop with fresh flavors.

When my mother-in-law asked me to bring dessert to our Easter dinner this year, I knew it was time to finally bake Chef Art Smith’s Hummingbird Cake. This recipe is readily available all over the internet but you, my readers, may not be familiar with it so I decided to share it with you. I hope you like it as much as we do!

I highly recommend a large sieve for sifting the dry ingredients together. I use the large one in this set. Most of the ingredients in this cake are pantry staples like:

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1 cup vegetable oil
• 2 large eggs
• 1 1/2 tsp vanilla extract

The not-so-common ingredients are 2 cups chopped ripe bananas, about 4 bananas, and 1 cup drained, crushed pineapple. The frosting is a delicious Cream Cheese frosting, which has become my favorite cream cheese frosting recipe.

• 8 oz cream cheese, softened
• 1/2 cup butter, softened
• 1 pound confectioner’s sugar
• 1 tsp vanilla extract

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Chef Art Smith’s Hummingbird Cake

Course Dessert

Cuisine American

Keyword cake, chef art smith, hummingbird cake

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Cooling Time 40 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

Author cindy

Ingredients

Cake

• 3 cups all purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 2 cups ripe bananas, chopped about 4 bananas
• 1 cup crushed pineapple drained
• 1 cup vegetable oil
• 2 large eggs beaten
• 1 1/2 tsp vanilla extract

Frosting

• 8 oz cream cheese softened
• 1/2 cup butter softened
• 1 pound confectioner's sugar
• 1 tsp vanilla extract

Instructions

Cake

• Preheat oven to 350° F.
• Line two 9" cake pans with rounds of parchment paper, then butter and flour the pans. Make sure you tap out the excess flour.
• Using a large sieve, sift together the flour, sugar, baking soda, cinnamon, and salt into a large bowl.
• In a smaller bowl, mix together the bananas, pineapple, oils, eggs, and vanilla, using a wooden spoon, until just combined.
• Do NOT use an electric or stand mixer for this recipe.
• Pour the wet ingredients into the dry ingredients and fold together just until smooth.
• Spread the batter evenly into the pans.
• Bake on the middle oven racks for 30-35 minutes, until the center of the cakes spring back when pressed.
• Remove cakes from oven and transfer them to wire racks and cool for 10 minutes.
• Invert the cakes onto the cooling racks, remove the parchment paper if it is still on the cake. Turn the cakes right side up and allow to cool completely.

Frosting

• Using a stand mixer on high speed, beat the cream cheese and butter in a large bowl until combined.
• Reduce speed to low and gradually mix in the confectioner's sugar and finally the vanilla extract.

Assembling the Cake

• Place 1 cake layer upside down on a serving platter.
• Spread about 2/3 of a cup of frosting on the cake.
• Place the second cake, right side up, on top of the first.
• Finish frosting the top and sides of the cake.

Notes

1. This cake can be prepared up to 1 day in advance and stored uncovered in the refrigerator. Let stand at room temperature for 1 hour before serving.
2. Typically, Hummingbird Cakes have no decoration. Since I was serving it for Easter Dinner, I added some spring confetti sprinkle to the top.

I hope you enjoy Art Smith’s Hummingbird Cake recipe and all of the easy recipes I share here on The Mom Maven. Please share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this page. Thanks!

The post Chef Art Smith’s Hummingbird Cake Recipe appeared first on The Mom Maven.

If you’ve never had an Ooey Gooey cake before, they come in lots of flavors, but Ooey Gooey Butter Cakes are the most famous. These cakes have two layers, a firm bottom layer and a gooey top layer. The classic cake is usually sprinkled with powdered sugar. My Chocolate Peanut Butter Ooey Gooey Cake recipe has a chocolate cake layer, a peanut butter layer, and it’s all covered in a chocolate ganache.

Ooey Gooey Butter Cakes have been around since the 1930s and originated in St Louis, Missouri. (the friend who sent me this recipe lives near St Louis). My first taste of this sweet, rich dessert was at a church potluck, and I was hooked!

This recipe looks more complicated than it is. Just make sure you have all your ingredients on hand and mise en place for each section and you will be fine. What’s mise en place? It means put in place. In cooking it means to prepare: gather, measure, cut, etc before you begin cooking or baking. It saves time and stress.

Chocolate Peanut Butter Ooey Gooey Cake Ingredients

• 1 box (18.25 oz) Devil’s Food Cake
• 3 eggs
• 2 sticks butter, melted (divided)
• 8 oz cream cheese, softened
• 1 1/2 cups smooth peanut butter, divided
• 2 cups confectioner’s sugar
• 1 tsp vanilla extract
• 3/4 cup semi sweet chocolate chips
• 1/3 cup peanut butter chips
• 1/2 cup heavy cream

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Chocolate Peanut Butter Ooey Gooey Cake

The perfect combination of chocolate cake, gooey peanut butter cream, and chocolate ganache, this Chocolate Peanut butter Ooey Gooey Cake will be a hit at your next gathering.

Course Dessert

Cuisine American

Keyword cake, chocolate, peanut butter

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 12 servings

Author cindy

Ingredients

Chocolate Cake

• 1 box Devil's Food Cake 18.25 oz
• 1 Egg
• 1 stick Butter melted

Peanut Butter Layer

• 8 oz Cream Cheese softened
• 2 Eggs
• 1 cup Smooth Peanut Butter
• 2 cups Confectioners Sugar
• 1 stick Butter melted
• 1 tsp Vanilla Extract

Chocolate Peanut Butter Ganache

• 3/4 cup Semi Sweet Chocolate Chips
• 1/3 cup Peanut Butter Chips
• 1/2 cup Creamy Peanut Butter
• 1/2 cup Heavy cream

Instructions

• Preheat oven to 350° F.
• Grease and flour a 9 x 13" cake pan and set aside.

Chocolate Cake

• In a medium bowl, combine the cake mix, egg, and melted butter. Stir well with a wooden spoon.
• Batter will be thick.

  Pat the cake mixture into the bottom of the prepared pan and set aside.

Peanut Butter Layer

• In a large mixing bowl (I use my stand mixer but a hand mixer is fine too), beat the cream cheese on medium until smooth.
• Add the eggs and the peanut butter and continue to beat on medium until combined.
• Decrease mixer speed to low and carefully add in the confectioner's sugar.
• Slowly add in the butter and then the vanilla.
• Continue to beat until smooth.
• Pour the peanut butter mixture over the devil's food cake layer.
• Bake for 40-50 minutes, start checking at 40 minutes. You want the center to be a bit gooey. Do not over bake this cake, you want it slightly under baked.
• Cool cake in pan on wire rack for 10-15 minutes.

Chocolate Peanut Butter Ganache

• While the cake is cooling, place the semi sweet chocolate chips, peanut butter chips, and peanut butter in a heat resistant bowl and set aside.
• Heat the heavy cream in a sauce pan over medium heat. Let simmer for 1-2 minutes.
• Carefully pour the hot cream over the chips and peanut butter.
• Stir gently until the chips have melted.
• Pour the ganache over the cake. Place the cake in the refrigerator for an hour to help the ganache set up, then remove from fridge.
• Serve the cake at room temperature. Enjoy!

The post Chocolate Peanut Butter Ooey Gooey Cake Recipe appeared first on The Mom Maven.

Ok, that statement above isn’t 100% true. Until the other day, I didn’t know what an ice box cake was. My original thought was, “I need to make a strawberry lasagna.” I planned to riff off of the S’mores Lasagna I made last year. When friends and family asked what I was going to make with the strawberries and I said a “strawberry lasagna” they all thought that sounded nasty. When I described it to a friend she said, “Oh, you mean an ice box cake.” So I had to do some research on what an ice box cake actually was.

Ice Box Cake-noun

a confection made from such prepared ingredients as cookies or whipped cream that requires no additional baking but is chilled in a refrigerator before serving.

So, yes, I made an ice box cake, and had been making them for years without ever knowing it. It’s a term that has been around since the 1930s and I had never heard it until the other day! You can also call this dish a strawberry lasagna or a no bake strawberry shortcake.

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Strawberry Ice Box Cake

An easy and delicious no bake dessert consisting of cookies, pudding, fruit, and whipped cream.

Course Dessert

Cuisine American

Keyword ice box cake, no bake, strawberry

Prep Time 20 minutes minutes

Chilling Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 12

Author cindy

Ingredients

• 3 pints fresh strawberries
• 2/3 cup granulated sugar
• 2 small vanilla instant pudding 3.4 oz size
• 3 cups milk
• 1 pint heavy whipping cream
• 1/2 cup confectioner's sugar
• 1 tsp vanilla extract
• 2 packages Golden Oreos at least 54 cookies

Instructions

• Wash the strawberries, hull them, and cut into quarters, reserve 2-3 for garnish.
• Place the strawberries in a large bowl with the granulated sugar. Mix well. Refrigerate for 3 hours. This process is called maserating. This draws out the liquid in the strawberries and gives us a nice syrup.
• In a medium bowl whisk together the 2 packets of pudding with the milk. Refrigerate until needed.
• After the strawberries have mascerated, make your whipped cream. Place the heavy cream in a bowl of your stand mixer, using the whisk attachment, whisk until soft peaks form. Add in confectioner's sugar and vanilla. Continue whisking until stiff peaks form.
• Assemble the ice box cake in a 9 x 13" cake pan. First place a layer of Golden Oreos, make sure they fit tightly together, mine took 27 cookies. Then spread half the pudding over the cookies. Top the pudding with 1/2 the mascerated strawberries and some of the syrup. Repeat the layers again-cookies, pudding, strawberries then cover with the whipped cream and garnish with reserved strawberries.
• Refrigerate for at least 3 hours before serving.
• Refrigerate leftovers. Cake is good in refrigerator for only 2-3 days because the cookie layer gets too mushy beyond that time frame.

Notes

Don’t let the time frame scare you off. The 6 hours are all times things are being refrigerated. You can easily start this recipe in the morning, assemble it midday, and serve it at night. OR you could mascerate the strawberries the evening before you want to serve the cake, assemble in the morning and serve at lunch.

This Strawberry Ice Box Cake was a huge hit. We had Jordan and Savvy over for dinner, dessert, and game night and we all loved the dessert. It is sweet and smooth and pairs well with the Oreo crust. Savvy isn’t an Oreo fan but even she loved this cake.

Other Strawberry Recipes You Might Enjoy

• Strawberry Swirl Cheesecake
• Homemade Strawberry Curd
• Strawberry Banana Muffins
• Strawberry Trifle
• Strawberry Sauce
• Strawberry & Nutella Breakfast Braid

The post Strawberry Ice Box Cake Recipe appeared first on The Mom Maven.

While we have many favorites actors and actresses on the Hallmark Channel, one of our favorites is Lacey Chabert. On Hallmark she is known for the “All of My Heart” movies, “Matchmaker Santa”, and “A Royal Christmas”, just to name a few. As a child she starred on Broadway as Young Cosette in “Les Mis” and was cast on “Party of 5” at age 11.

In advance of the debut of her most recent Hallmark Channel movie, “Love, Romance, and Chocolate”, Chabert made an appearance on the Hallmark Channel’s daytime talk show, “Home and Family”. On the show, she shared her recipe for Chocolate Covered Marshmallow cake. The recipe looked so delicious, I just had to make it!

I whipped it up Lacey Chabert’s Chocolate Covered Marshmallow Cake last week and took it to church. It was a huge it, but several people agreed with me that the icing is too sweet and it would be even better as a S’mores cake…so I may have to switch this one up in a future post!

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Lacey Chabert’s Chocolate Covered Marshmallow Cake

Lacey Chabert’s Chocolate Covered Marshmallow Cake brings together a brownie-like cake with mini marshmallows and a sweet chocolate icing to the delight of kids and adults alike.

Course Dessert

Cuisine American

Keyword cake, chocolate, marshmallow

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 24

Author Lacey Chabert

Ingredients

Cake

• 1 cup butter softened
• 4 TBS unsweetened cocoa powder
• 2 cups granulated sugar
• 3 tsp vanilla extract
• eggs
• 1 1/2 cups self-rising flour
• 16 oz mini marshmallows
• 1 cup chopped pecans optional

Icing

• 4 TBS unsweetened cocoa powder
• 5 TBS butter
• 4 cups confectioner’s sugar
• 1/2 cup evaporated milk
• 3 tsp vanilla extract

Instructions

• Preheat oven to 350°F.
• Grease and flour a 9×13″ pan.

Cake

• In a mixer cream together the butter and sugar.
• Add eggs to butter mixture one at a time, mixing well with each addition.
• Add vanilla and mix.
• In a separate bowl, mix together the flour and cocoa.
• Add the cocoa mixture to the butter mixture and mix well.
• Fold in pecans (if using).
• Pour batter into prepared pan and bake for 30-35 minutes until toothpick comes out clean. Don’t Over Bake!
• Remove cake from oven and immediately pour bag of marshmallows of the cake so they can melt a bit.

Icing

• In a medium sauce pan, melt butter.
• Add sugar, vanilla, cocoa, and evaporated milk. Mix well.
• Pour the icing over the marshmallows and spread evenly, if desired. The marshmallows will continue to melt.

I had trouble getting all of the powdered sugar incorporated into the icing, it was a bit chunky, and I only used 3 1/2 cups of confectioner’s sugar. Even then, we found the icing was too sweet, even for my tastes. It also tasted like a boring flavor combination. I love chocolate and marshmallows but something was missing. I believe what was missing was the typical crunch of graham crackers.

I guess we can’t eat 2/3 of a s’more and be happy, we want all 3 flavors in combination! I am excited to put my own spin on Lacey’s original recipe.

What about you? Do you think you will need all 3 flavors to really enjoy this cake?

The post Lacey Chabet’s Chocolate Covered Marshmallow Cake appeared first on The Mom Maven.

Betty Crocker Bake’n Fill 4 Piece Bake Set

When you bake in the Betty Crocker Bake’n Fill 4 Piece Bake Set, make sure you follow the instructions in the booklet that comes with the set, otherwise you may have a dessert disaster on your hands. I chose to make a layer cake not a filled cake. You may remember the ice cream filled baseball cake I made with this set a few years ago. To make the Patriotic Dome cake I only needed 2 pieces of this baking set the dome pan and the insert pan. This makes a smaller cake and requires only one cake mix.

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Patriotic Dome Cake

This Patriotic Dome Cake recipe is easy to make with the Betty Crocker Bake'n Fill 4 Piece Bake Set.

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 8 -12 servings

Author Cindy Schultz

Ingredients

Cake

• 1 white cake mix
• eggs and oil as required on packaging
• red liquid food coloring
• blue liquid food coloring
• shortening

Buttercream Frosting

• 4 cups Confectioner's Sugar
• 1 cup butter softened
• 1 TBS vanilla extract
• 3-4 TBS Heavy Cream

Instructions

Cake

• Grease the dome pan and the insert pan with shortening, don't use non-stick spray. Make sure you do the bottom of the insert pan as well.
• Preheat the oven to 350°.
• Prepare the cake mix according to the directions on the box.
• Pour 1 1/2 cups of the batter into a small bowl. Use the red food coloring in the small bowl, adding drops and mixing until you reach the desired color.
• Use the blue food coloring in the large bowl, adding drops until you reach the desired color.
• Pour the blue batter into the dome pan to the fill line. Do not over fill pan.
• Place the insert pan over the dome pan and secure by turning handles clockwise until the handles are aligned and locked into place.
• Pour the red batter into the insert pan to fill line. Do not overfill.
• Place in oven and bake for 50-60 minutes, until toothpick comes out clean.
• Remove from oven and cool in pans for 20-30 minutes.
• Turn insert pan counter clockwise, lift off insert pan. Leave cakes in pans.

Buttercream Frosting

• Mix the butter and vanilla extract in a large mixing bowl.
• Add the confectioner's sugar, 1/2 cup at a time, while mixing.
• Add cream, 1 TBS at a time until desired consistency is reached.
• Frost the cavity in the dome cake, do not fill!
• Carefully remove cake from insert pan and place into the dome cavity.
• Using a bread knife, trim the bottom of the insert cake so that it is even with the dome cake.
• Place the serving plate upside down over the dome pan; carefully invert and turn the cake out on the plate.
• Do a thin crumb frosting on the cake and freeze for 30 minutes.
• Complete the forsting and decorating as desired.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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It has been a while since I have made a new dessert. Last year I made this awesome Rainbow Cake for our Easter celebration so I figured it was time to make a different colorful cake. I’ve seen lots of Tie Dye Cakes on Pinterest so it was time to give it a try. Instead of using bright, typical tie dye colors, I chose spring colors for this cake.

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Tie Dye Cake

A Tie Dye Cake is an easy and colorful way to brighten up any celebration.

Course Dessert

Cuisine American

Prep Time 1 hour hour 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 12 slices

Author Cindy

Ingredients

• White Cake Mix-plus eggs oil and water as required on box
• 2-3 liquid food coloring
• White Frosting

Instructions

• Pre-heat oven according to directions on cake mix box.
• Using non-stick spray, coat your fluted pan well.
• Make the cake batter as directed.
• Divide the batter into 3 bowls.
• Mix a different food color into each bowl of batter. I used purple, yellow and green.
• Pour half of batter 1 into the bottom of the pan.
• Pour half of batter 2 on top of batter 1.
• Pour half of batter 3 on top of batter 2.
• Repeat the last three steps. DO NOT MIX THE BATTER.
• Bake according to the directions on the box.
• Allow cake to cool 10 minutes in pan.
• Turn pan onto cake plate and allow to cool 1 hour.
• Divide the can of frosting into 2 or 3 bowls.
• Microwave each bowl for 10 seconds.
• Mix a different food coloring into each bowl.
• Drizzle the frosting over the cake, alternating colors.

This Tie Dye Cake looks delicious! Perfect for #Easter dinner.
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I brought the cake to church and shared it with my class of 3-5th grade girls. They loved it! The cake looked cool and it was very moist and delicious. I love how this can be a different cake every time, depending on which colors you choose. Maybe I’ll make a red, white and blue cake for the 4th of July!

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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This versatile easy recipe is perfect for your Easter dessert and enables you to entertain on a shoestring. Store-bought sweets can be expensive, and economic times call for easy and budget-friendly ideas.

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“HELLO CUPCAKE!” EASTER EGGS

Created by the authors of the popular cupcake decorating book Hello Cupcake!. This is a fun Easter project to make with the kids or with your baking friends. All it takes are easy-to-find ingredients, fun food dye colors and delicious frosting. Easter Egg Cupcakes aren’t hard to make — but they’re sure to impress as gifts, or to decorate your holiday table.

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Easter Egg Cupcakes

Author cindy

Ingredients

• 12 unfrosted Moist Deluxe Devil’s Food Cake Mix cupcakes baked in white paper liners
• 12 honey graham crackers
• 2 cans 16 ounces Creamy Homestyle Classic Vanilla Frosting
• Green yellow, orange, blue, purple, and pink food coloring
• 2 tablespoons each mini and regular white pink, green, and blue decorations

Instructions

• Tint 2 cups of the frosting light green. Spoon 1 1/2 cups of the light green frosting into a zippered plastic bag. Tint 1/2 cup each of vanilla frosting pink, light blue, light purple, orange, and yellow. Spoon 2 tablespoons each into zippered plastic bags. Press out the excess air in each of the bags, seal, and set aside.
• Using a serrated knife, trim the graham crackers into an egg shape 3 1/2 inches long and 2 1/2 inches wide. Snip a small corner (1/4 inch) from the bag with the 1 1/2 cups of green frosting and pipe a small dollop on top of each cupcake and place a graham cracker on top, pressing down to secure. The cracker will hang over the edge of the cupcake. Freeze the cupcakes for 10 to 15 minutes to set.
• Place the remaining 1/2 cup of each tinted frosting into a separate microwavable bowl. Working with one color at a time, microwave the frosting, stirring frequently, until it is the texture of lightly whipped cream, 20 to 30 seconds. Holding a chilled cupcake by the paper liner dip the graham cracker into the melted frosting to coat, turn right side up and let stand. Continue with all of the cupcakes and graham crackers making two eggs of each color.
• Snip very small corners (1/8 inch) from the bags with the 2 tablespoons of frosting. Pipe decorative dots, lines, and dashes on top of the frosting-coated crackers. Using the bag with the 1 1/2 cups of light green frosting, pipe dots of frosting around base of each egg always pulling the peak away from the egg (be sure to cover any exposed cupcake).
• While the frosting is still wet add candy decors to create decorative patterns.

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