12 Minute Dream Cake (TPC)

Source: The Pampered Chef

This was a popular demonstration at my shows as an independent consultant for The Pampered Chef. It is crazy easy, and crazy good. Think molten chocolate lava cake...

12 MINUTE DREAM CAKE

Ingredients:

• 1 18-oz package chocolate cake mix (plus ingredients to make the cake)
• 1 16-oz tub chocolate frosting

Directions: (Includes references to TPC products... the only must-use is the Deep Covered Baker.)

Mix the cake batter as the package directs in the Deep Covered Baker using the Stinless Whisk. With the Medium Scoop, scoop the frosting into the Baker on top of the batter. Do not stir the frosting into the batter. Mircowave, uncovered, 12 minutes. Remove with oven mitts and serve.

(Note: I frequently added another minute or two at the end of the cooking time.)

Hot Fudge Cake

Source: Taste of Home
Recipe Link

Tried it: NOT YET

Notes from Taste of Home: "A cake baked in a slow cooker may seem unusual. But smiles around the dinner table prove how tasty it is. Sometimes, for a change of pace, I substitute butterscotch chips for chocolate." —Marleen Adkins, Placentia, California

Ingredients:

1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup 2% milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

Preparation:

In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. Combine the milk, butter and vanilla; stir into dry ingredients just until combined.

Spread into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips. In another bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir).

Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near center of cake comes out clean. Serve warm with ice cream. Yield: 8 servings.

Pumpkin Poke Cake

Source: Something Swanky Desserts & Designs
Recipe Link

Tried it: YES

My thoughts: The name of this dessert on the website is "Pumpkin Better than ... Cake." The name fits. This is easy and sinfully delicious. It has a very pumpkin-y flavor, and would be great for Thanksgiving or as a fall dessert.

Ingredients:

1 box yellow cake mix
1 - 14 to 28 oz can pumpkin puree*
1 tsp pumpkin pie spice
1 - 14 oz. can sweetened condensed milk
1 - 8 oz. tub cool whip
1/2 bag Heath Bits
Caramel Sundae Sauce

Preparation:

Mix together the cake mix, the pumpkin puree (DO NOT add the other ingredients on the cake mix box), and the pumpkin pie spice until a batter forms. Using the 14 oz. can of pumpkin puree will yield a thicker batter. Add more pumpkin if you'd like a thinner batter (which will yield a slightly fluffier cake).
Pour batter into a well greased 9x13 baking dish. Bake at 350º according to the directions for a 9x13 cake on the cake mix box.
Let cool for about 10 minutes after baking. Using the bottom of a wooden spoon, poke holes all over the top of the cake.
Pour the sweetened condensed milk over the cake, filling the holes. Refrigerate for 30 minutes.
Spread the cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top (just to your liking). Refrigerate for 3-4 hours, or overnight (best).

Digging in...

Oh, so good.