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Chocolate Mousse Cake

Easy Decadent Chocolate Mousse Cake

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Chocolate Mousse Cake

Chocolate Mousse Cake

This Easy Decadent Chocolate Mousse Cake is one of the most popular recipes at A Mother’s Shadow and at my home too.  And there’s good reason – it’s so moist, flavorful, chocolaty and just amazing!

I kid you not, this Easy Decadent Chocolate Mousse Cake is superior and you’ll be asked for this one repeatedly.

And guess what?

You won’t mind making it time and again because it’s THAT good and SO easy since it starts with a cake mix – but NO one will ever know because I have a secret trick to show you for making this Easy Decadent Chocolate Mousse Cake super moist and decadent. 

For an exceptional dessert, add some fresh fruit to the plate.  If you are looking for a spectacular gourmet meal for a special occasion, or just because serve after these Lasagna Roll Ups.  




Easy Decadent Chocolate Mousse Cake

Ingredients:

1 package chocolate cake mix  

14oz. can sweetened condensed milk

2  –  1 oz. squares of unsweetened chocolate, melted – but warm to the touch, not hot

½ cup cold water

1 (3.9 oz.) package, instant chocolate pudding mix

1 cup heavy cream, whipped

 

Directions:

Preheat oven to 350 degrees.

Cut a piece of parchment paper the size of the pan.

Spray the pan with release, then put in parchment paper and coat the entire pan with the parchment with spray release.Decadent Chocolate Mousse Cake

Prepare and bake the cake mix according to package directions in the prepared pans.Decadent Chocolate Mousse Cake

When the cake is cooked through, take it out of the oven out and allow it to cool on a rack for 5 minutes.

Cover the baked cake with saran wrap. This step keeps the cake incredibly moist. Decadent Chocolate Mousse Cake

When cake is completely cooled, place pieces of waxed paper or parchment on a serving plate.Decadent Chocolate Mousse Cake

Place cake on top of the pieces of paper, in the center of the plate.Decadent Chocolate Mousse Cake

 




Now, melt the chocolate until it’s melted but not hot.Decadent Chocolate Mousse Cake

In a large bowl, with a mixer beat together the sweetened condensed milk and melted chocolate.

Gradually stir in the water, then instant pudding and beat until smooth.

Chill the mixture for about 10-30 minutes or just until set enough to spread.

Remove the chocolate mixture from the refrigerator and stir to loosen.

Fold in the cool whip type whipped cream and return to the refrigerator if needed until set up enough to spread creating a frosting mousse.Decadent Chocolate Mousse Cake

Place one layer of cake onto a serving plate Top it with approx.  1 ½ cups of the frosting mousse.Decadent Chocolate Mousse Cake

Place the other layer cake on top of filling.Decadent Chocolate Mousse Cake

Frost the cake, covering the sides and top with the rest of the mousse.

Carefully, take the pieces of paper out from under the cake.Decadent Chocolate Mousse Cake

Refrigerate until serving, along with any leftovers.

Optional: Garnish with fresh fruit or chocolate shavings.

For a delicious Gluten Free Chocolate Cake, click HERE

Carrie’s recipe , Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018

Recognize a blessing and be a blessing today.

Caramel Apple Cake

Scrumptious Caramel Apple Cake

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Caramel Apple Cake

Caramel Apple Cake

   Can you taste a slice of this AMAZING cake filled with chunks of tart apple wrapped in a moist tender cake?  Drizzle with a warm sweet caramel sauce over the top – and there you have food for angels.   

Scrumptious Caramel Apple Cake

Ingredients:

1 pkg. (2-layer size) yellow cake mix

1 pkg. (4-serving size) Jell-O Vanilla or French vanilla flavor instant pudding & pie filling – leave DRY, do NOT prepare with liquid

1 cup water

1 tsp. cinnamon

4 eggs

1/3 cup vegetable oil

4 Granny smith apples, peeled and coarsely chopped

1/2 pkg. caramel bits (such as Kraft)


Directions: Preheat oven to 350 degrees.

Generously coat a bundt pan with spray release OR butter well and coat with granulated sugar.

To make sure your cake does not stick (sometimes it can be difficult to get a cake such as this out of the bundt pan), use a 9×13″ or a spring form pan that is lined with parchment paper and coated with non-stick spray release or butter and sugar. Caramel Apple Cake 1

 

Caramel Apple Cake 2


Beat cake mix, dry pudding mix, water, eggs and oil in large bowl with electric mixer on low speed until blended, then on high speed 2 minutes. Caramel Apple Cake 3Gently fold in apples and caramel bits. Caramel Apple Cake 4 Pour into prepared pan.Caramel Apple Cake 5

Bake 50 minutes to 1 hour or until toothpick inserted in center comes out clean.

Cool 20 minutes; remove from pan.

Cool on wire rack for 5 minutes; cover with saran wrap and cool completely.

Serve cake with sauce warmed bottled caramel sauce.

Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.




Halloween colored cake batter and decorated cake

Spooky Halloween Layered Cake

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Halloween colored cake batter and decorated cake

Cake with layers of batter in Halloween colors, then decorated with Halloween candy

Spooky Halloween Layered Cake is a huge surprise when you cut into it because the layers are Halloween colored!

It’s an impressive cake for a group that’s easy to make and frighteningly good.

This Spooky Halloween Layered Cake has layers of orange, purple and chocolate all covered in a delicious frosting that compliments the cake perfectly. 

Then, scrumptious chocolate cookie crumbs are pressed onto the side – yummy!

To make it easy, we finish it off with purchased candy decorations, which means you can use anything you desire to top to make this ghoulishly delight.

Truly a show-stopper and feeds a bunch inexpensively. Come on and I’ll show you how easy it really is.




Spooky Halloween Layered Cake

Cake Ingredients:  

1 Pillsbury Orange Funfetti Cake Mix (single layer cake mix)

1 Pillsbury Purple Funfetti Cake Mix (single layer cake mix)

Funfetti cakes here

1 regular package Chocolate Cake Mix

Ingredients/Supplies for cake mixes as listed on packages

Chocolate animal cracker cookies

Sugar decorations to go on top of cake  

 

Frosting Ingredients:

2  cups real butter (1 lb. box), softened but not melted

2 tsp. vanilla

1/2 tsp. salt

7 cups powdered sugar

4-8 Tbl. milk

Gel or paste green food coloring  

optional:  Candies to go around the bottom of the cake for decoration





Directions:

Heat oven to 350 degrees.

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

 

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

Using 2 cake rounds, line each with parchment paper and also coat well with non-stick cooking spray.Mix the orange cake mix according to directions and pour into one of the prepared cake pans.Mix the purple cake mix according to directions and pour into one of the prepared cake pans.

Bake cake rounds according to directions on the package.

Cool in pans for 10 minutes, then cover with saran wrap to trap in moisture and allow it to finish cooling.

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

Meanwhile on a cooling rack, place a piece of parchment paper as shown below. Flip the cake out and carefully lay on the parchment paper.  With the saran that covered the cake, now lay over it to keep it covered and moist.


Again prepare the two round cake pans with parchment paper and non-stick cooking spray.

Mix the chocolate cake according to the package directions and pour into the two cake pans.

Bake according to package directions, repeat as directed above by placing saran wrap over it.

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

When cooled, lay on parchment paper on cooling rack with saran wrap over it.When all the layers are cooled, place pieces of waxed paper on serving plate. 

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

This will keep your plate clean while decorating.When all the cake layers are cooled, make the frosting:

Place the softened butter into a large mixing bowl and beat until light and fluffy.

Add in the salt and vanilla; mix well.

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

Add in the powdered sugar and beat.Add in milk a tablespoon at a time until the frosting is creamy, smooth and the consistency desired. 

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

 

 

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

 

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

You want it not stiff, but not so runny that it runs off the cake on the sides.Take out about 2 1/2 cups of frosting and put into a separate bowl, add in coloring to the shade of green you desire. (You may need a bit more to decorate the top also)


Beginning with a chocolate layer, even off the top of the cake with a serrated knife, if needed to help it lay flat.Place one of the chocolate rounds onto the center of the serving plate. Smooth about 3/4 cup of the green frosting on top of cake layer.

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

Place the purple cake layer on top of the frosting and gently press down.


Repeat by frosting with green the purple layer, then place another chocolate cake layer on top.

Frost and top with the orange cake layer.

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

Crust about 3 cups of the chocolate animal crackers/cookies in a zip lock baggie and smashing coarsely with a rolling pin or even a canned item.Frost the sides and top of the cake.

Press the cookie crumbs onto the sides of the cake, covering from the top to the bottom.

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

 

Spooky Halloween Layered Cake

Spooky Halloween Layered Cake

Now with the remaining green frosting, put it into a zip lock baggie.  Cut a bit off the corner. Make circles in the places you want the candy decorations.With the candy decorations, put them in the center of the green circles of frosting and push down very gently.And there you have it, a frighteningly good cake!

Halloween colored cake batter and decorated cake

Cake with layers of batter in Halloween colors, then decorated with Halloween candy

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018

Recognize a blessing and be a blessing today.




Pound Cake made with Fresh Peaches

Fresh Peach Pound Cake

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Pound Cake made with Fresh Peaches

Pound Cake made with Fresh Peaches

 

How would YOU like to make a cake that won a major award? I’m not kidding! Really, YOU can make a ribbon winning, fabulous tasting cake so easily with my help.

 A reader, now also a friend, Alison Valderrama found my recipe, followed my secret method and won!  

Do you want to know my award winning secret Alison used? Stick around, and I’ll also share it and a few very important tips, and some from my incredible readers too.

 

Alison baked up my cake recipe using my secret prepping step and to secure a WIN of the GRAND PRIZE she adorned the top of this tender and moist flavorful cake with a glaze!  And YES she will share it with YOU!
peach cake, dessert, treat Why did I make this cake? Because, my sweet neighbor Virginia had some extra peaches and kindly shared with me.  

I had exhausted all of my recipes, so, like you, I went on the hunt for one that looked good on the internet.

When I came across this one with butter, sour cream, eggs and fresh ingredients, I was pretty sure it would be a hit – and it was! I’ll share my own additional secret to make this award winning and it’s in the prep, I pinkie promise:)

Fresh Peach Pound Cake

Ingredients:

1 cup real butter, softened (2 sticks)

2 cups granulated sugar

6 large eggs

1/2 tsp. almond extract (or more vanilla if you do not care for almond)

2 tsp. vanilla

3 cups all purpose flour

1/4 tsp. baking soda

1/2 tsp. salt

1/2 cup sour cream

3 cups diced fresh or frozen peaches (approx. 6-8 fresh peaches), peeled, pit removed and diced 

3-4 Tbl. butter, softened

¼ cup granulated sugar  

Directions:

Preheat oven to 350 degrees. What makes this cake so special is the preparation BEFORE making the cake.  When I want my cake or sweet bread to have a fabulous glaze baked on the outside of it, I use this method.  

Here is THE secret:

Take your 9″ – 10″ nonstick Bundt pan , which you can check THIS one out by clicking HERE and cover the pan really well with the 3-4 Tablespoons butter making sure to cover all the crevices and areas really well.

Fresh Peach Pound CakeNOW for the GOOD part.     

Dust the BUNDT PAN with the ¼ cup of granulated sugar, Fresh Peach Pound CakeRotating the pan to coat well.Fresh Peach Pound Cake

Now that the BUNDT PAN is ready, let’s get this amazing cake going.

In a large bowl, cream the softened butter (not melted, but nice and soft butter) and the sugar until light and fluffy.  It’ll take about 3 minutes.

Add in the eggs one at a time, Fresh Peach Pound Cake

Beating well after each addition.Fresh Peach Pound CakeAdd in the almond and vanilla extracts.

In a separate bowl combine the flour, baking soda and salt and mix. 

Add this dry mixture to batter alternately with sour cream; beating well after each addition. 

Gently fold in the cut up peaches. Fresh Peach Pound CakeBe very careful not to break them up, but to leave them in chunks.  Fresh Peach Pound CakePour the peach batter into the prepared bundt pan.Fresh Peach Pound CakeBake for 60-70 minutes, or until the toothpick comes out almost clean when inserted into the center of the cake.

Cooking time will depend on your oven.Fresh Peach Pound CakeIt’s important to cool the cake for 15 minutes before removing from the pan to a serving plate.
Fresh Peach Pound CakeIt also helps to loosen the edges with a table knife gently, as not to damage the cake sides as it comes out of the pan.  

Peach Pound Cake

Choose a serving plate large enough to hold the cake.  Place it over the cake, tip it over, gently tap and allow it to slip out onto the plate.***(see tips at end)peach pound cake, dessert, cake, dessert

When the cake is completely cooled, you can dust it with confectioner’s sugar if desired.

You can’t leave now!  This cake is scumptious all on it’s own.  However, Alison so graciously is willing to share HER secret topping that she created  to adorn this peach cake; which I will brag for her, WON the Blue Ribbon at the Arkansas State Fair!


Peach Pound Cake

Alison’s Award Winning Glaze

Ingredients:

1 cup sifted powdered sugar

1/3 cup local honey (she prefers Arkansas honey of course!)

1 tsp. vanilla bean paste (or extract)

Peach Pound Cake

Directions:

Combine and mix until creamy.  Add just enough whipping cream (or milk) to make it spreadable.  Drizzle over the cake.  Thank you so much for sharing with us Alison!

Peach Pound Cake

 

 A few TIPS & Tricks  for the Peach Pound Cake:

Make for a crowd or ahead for a party

This cake freezes extremely well.  I made it in batches in disposable pans, thawed them, dusted with powdered sugar and it was still extremely moist and scrumptious. I wrapped it in several layers of plastic wrap after the cake had cooled.  I wouldn’t freeze for more than 2-3 months.

 Cake didn’t come out of the pan?  

I’ll let you in on a little secret, if your bundt pan isn’t seasoned really well, or sometimes bundt pans are a bit fickle for no reason at all. You might want to have some whipped cream/cool whip or ice cream that would complement the flavor, such as vanilla bean on hand just in case the cake doesn’t come out of the pan looking ‘perfect’  – no one will ever know. Just serve it in nice chunks, gorgeously served picture perfect alongside the ice cream or topping!

Want it more simple?  

Thank you to my fabulous Another reader wanted to make it even more simple by beginning with a box. Here’s Christina’s adaption:  She followed the directions on the cake mix, then add the sour cream (and the extracts I assume). When mixed well, folded in the diced peaches.  Bake as directed above until cooked through.   Christina also listed this with her recipe: I also have made this selfsame cake by putting the mixture into a slice tray, cook  until just firm , place chopped peaches over cake then. Pour on the punnet of sour cream ,sprinkle with slivered almonds , return to oven for 10-15 mins.

Substitutions:

Some Readers have reported using canned and drained off the juice instead of fresh and said the recipe was still amazing.  

One reader used vanilla Greek Yogurt instead of sour cream, and reported she had fantastic results.

You can use loaf pans instead of the bundt pan with even easier results of getting it out of the pan.  I would recommend lining it with parchment paper – making the paper long enough to extend over both ends – then coat with the butter and sugar part, and the cake will come out nicely.

Topping:

A sweet reader Lori took the time to let us know that she will add  about 1/3 to 1/2 cup of sliced almonds sprinkled in the pan before adding in the batter.  

I would like to suggest you could use almonds or pecans and toast them a bit in a dry skillet to bring out the nutty flavor, COOL, then add to the buttered and sugared pan before the batter.

Recipe adapted from Taste of Home, Copyright Carrie Groneman,  A Mother’s Shadow, 2014, 2016

Recognize a blessing and be a blessing today.

 

 

Brownie Cupcakes

Decadent Brownie Cupcakes

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Brownie Cupcakes

Decadent Brownie Cupcake

What happens when you cross a brownie and a cupcake? This amazingly moist and decadent dessert.

I have had this recipe for years, and have tweeked it enough I can comfortably call it my own.

When you peruse the ingredient list – it is a show stopper, but definitely worth having one…or two…

These are great for summertime as no frosting is needed, they are perfect just as they are.  ENJOY!


Decadent Brownie Cupcakes

Ingredients:

2 cups flour

2 cups granulated sugar

1 cup brown sugar, packed

2 tsp. vanilla

8 eggs, the white and yolk

8 egg yolks

12 oz. semi-sweet chocolate

16 oz. (4 sticks) salted butter


Decadent Brownie 1

 

Directions:

Preheat oven to 325 degrees. Line muffin cups with paper liners.

In a saucepan melt slowly the chocolate and butter. Do not let it burn or scorch.

In a mixing bowl, combine the flour and sugar.

Add the eggs and yolks, beat the mixture until smooth.Decadent Brownie 2Add the vanilla.Decadent Brownie 3




Add the chocolate and butter mixture to the egg mixture, beating until smooth.Decadent Brownie 4

Decadent Brownie 5Cover the bowl with saran wrap and chill in the refrigerator until set up; about 1-2 hours.Decadent Brownie 6




When ready, scoop mixture into paper muffin cups, filling them 3/4 full.Decadent Brownie 7Bake for approximately 15 -20 minutes for regular size cupcakes; check for doneness with toothpick inserted shows almost clean.Decadent Brownie 8

 

Cover and chill any leftover batter to use later, which will keep in refrigerator for up to 5 days.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.

 




Thankful Thursday: 2nd Sunday Dinner

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Neighborhood Dinner!!!

Hey All, So after the blog conference we were experimenting with the camera and didn’t quite get it back to proper settings for ‘normal’ shots. I apologize for the blurriness, but I’ve included a few pics anyway.

Menu:

  • Homemade Chicken Noodle Soup
  • New Orleans Red Beans & Rice (my recipe on site)
  • Rolls and butter
  • Best Fudge Cake (my recipe on site)
  • Valentine White Chocolate Bark (my recipe on site)
  • Sweetheart Palmiers (my recipe on site)
  • Valentines Muddy Buddy’s (my recipe on site)

Pictured:   The center is the chicken noodle soup. Did you know that if you add oil to your pasta cooking water it will not absorb the liquid as readily? So depending on what your purpose is for the pasta, that determines whether you add oil or not. I did not want the noodles in the soup to take in extra broth causing them to be limp, so I added the oil to the cooking water. However, when I want pasta for a sauce, I do not add the oil do it will soak up the wonderful flavors.

This tip and tons more are in my new cookbook, “Carrie’s Cooking For Keeps”

Also, in my cookbook I teach you how to make perfect white or brown rice on the stove that will not fail you.

Thanks to all who came and to all of you out there who send love and warm wishes for our 2nd Sunday dinner, though distance makes it impossible for you to join us. Carrie

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Brownie Fudge Cake

Easiest BEST Fudge Brownie Cake

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Brownie Fudge Cake

Brownie Fudge Cake

Love Brownies AND Cake?  Here it is, all-in-ONE!  This simple delicious toss together cake is a family favorite of ours, is tender, fudgy and just down right good. 

It’s inexpensive, and easily made in sheet cake or jelly roll pans that you can make it for parties or large gatherings with hardly any effort at all. 

Easiest BEST Fudge Brownie Cake

Cake Ingredients & Directions:

Coat a 9×13″ cake pan or a jelly roll pan with sides, very well with spray release.  *If you use a cake pan, you will have a thicker cake more traditional type of cake. If you use a jelly roll pan you will have a thinner but dense cake.

Heat oven to 400 degrees.  

In a large bowl mix together:

2 cups flour

2 cups granulated sugar fudge cake

 

In a pan bring to a boil:

½ cup (1 stick) butter

1/2 cup butter flavor shortening

1/4 cup cocoa

1 cup waterfudge cake

Pour hot mixture over flour and sugar mixture in bowl until well blended.  

To the bowl add:

1/2 cup buttermilk

1 tsp. baking soda

2 eggs

1 tsp. vanilla

Beat well and pour into prepared pan. fudge cake

Bake at 400 degrees for 15-20 minutes, or until toothpick tests done.

Frost cake while still warm -see next step fudge cake

When the cake comes out of the oven, make the frosting.  

Frosting:

In a pan boil together:

1 stick butter

5 Tbs. buttermilk

1/3 cup cocoa powder

1 tsp. vanilla

fudge cake

 Take off heat and slowly add enough powdered sugar to make spread-able and frost warm cake. 

Approximately 1 ½ – 2 cups powdered sugar.fudge cake

 While cake is still warm pour frosting evenly over the cake, spreading lightly with a spatula as needed.fudge cake

 Allow frosting to set  just enough that you will be able to lightly touch it and it won’t disturb the frosting. fudge cake

Cover with saran wrap and cool completely. This step allows the cake to maintain it’s moistness.

Serve with a dusting of powdered sugar or alone.

Brownie Fudge Cake

Brownie Fudge Cake

Carrie Groneman – old family recipe Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.




Tres Leches Cake

Easy Tres Leches Cake

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Tres Leches Cake

Tres Leches Cake

This is a wonderful easy south-of-the-boarder inspired dessert.  My friend Melynda who, along with her husband, also does a Sunday dinner at their home.  She served this and then gave me the recipe for our 2nd Sunday dinner.  This recipe lends itself to being doubled so you can use whole cans of milk.  Make in 9×13″ pan for thick pieces or in a larger pan to stretch it a bit.


Easy Tres Leches Cake

Ingredients:

1 yellow cake mix  
2/3 cup whole milk
7 oz.  (1/2 of a 14 oz. can) sweetened, condensed milk
6 oz. (1/2 of a 12 oz. can) evaporated milk

 

Topping:

2 cups heavy whipping cream
1/3 cup powdered sugar
1 tsp. vanilla
cinnamon or nutmeg for garnish, optional

 

Directions:
Bake the cake according to the package on the back of the box. Bake in a 9×13″ baking pan or larger depending on the thickness and desired serving pieces.

Allow the cake to cool completely.

Using a skewer or a fork, poke holes in the cake about 1/2″ to 1″ holes apart from each other.Tres Leches Cake 1



In a measuring cup with a spout for pouring, mix the whole milk, sweetened condensed milk and evaporated milk very well, to ensure all the ingredients are thoroughly combined.

Pour the milks evenly over the top of the cake. 

Let the cake sit while preparing the topping.Tres Leches Cake 2For the topping:

Mix the whipping cream, powdered sugar and vanilla until medium stiff peaks form.Tres Leches Cake 3



Spread the whipped cream evenly over the cake.Tres Leches Cake 4Lightly sprinkle with the cinnamon or nutmeg if desired.Tres Leches Cake 5Allow the cake to sit in the refrigerator to chill and for the milk to soak in, for approximately 2 hours before serving. 

Serve the cake the same day, as sitting overnight will allow the whipped cream to break down and the cake to become too soggy.

Thank you Melynda!
Recipe by Carrie Groneman adapted from Melynda’s Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.