Saturday, July 28, 2012

Giant Ding Dong Cake

Have you ever had the snack cakes with the cream filling, aren't they great.  Well now you can make a giant version of this snack cake.

I have made this cake several times and it always get rave review.  Sorry to say though the last time I made it I only managed to get one picture before it was cut into and eaten.

When you cut into the cake, it has the nice creamy filling and that's what this cake is all about !!!

I found this recipe somewhere on the great Internet. 

Giant Ding Dong Cake

1 devils food cake mix
1 small box instant chocolate pudding mix
4 eggs
1 1/4 cups water
1/2 cup vegetable oil
1/4 cup all purpose flour
1 cup milk
1/2 cup butter
1 cup sugar
2 teaspoons vanilla extract
1 cup chocolate chips
1/4 cup shortening
3 tablespoons light corn syrup
2 1/4 tablespoons water

Preheat oven to 350 degrees. Grease and flour a ten inch spring form pan.
In a large bow stir together the cake mix and the instant pudding, Make a well in the center and pour in the eggs, oil and water.  Mix until well blended. Spread evenly into the prepared pan.

Bake for 45 to 50 minutes in the preheated oven or until a toothpick inserted into the center comes out clean.  Cool cake completely on a wire rack before removing from pan.

Slice a 1 inch thick slice off the top of the cake and set aside.  Scoop out the cake in the center of the bottom part to within 1 inch of the sides.  Discard or save or another use or just eat. 

To make filling, whisk together the flour and the milk.  Cook over medium heat, stirring constantly until thickened.  Set aside to cool completely.  I put mine in the fridge for about 1 hour.

Once the flour and milk mixture has cooled beat the 1/2 cup shortening butter and sugar and vanilla on high speed until light and fluffy.  Add the milk mixture and continue to beat for 4 more minute. Mixture should be light and fluffy.  Spoon into the center of the cake and replace the layer sliced off from the top.

Combine the chocolate chips, 1/4 cup shortening, corn syrup and water in the top of a double boiler.  Heat stirring frequently until melted and smooth.  Pour warm glaze over the top of the cake and smooth over the sides.  Refrigerate until serving.

So there you have it one great, great cake.  I guarantee you will not be disappointed with this cake.

YUM is the word !
and RICH !!

Enjoy !!


The Bread Fairy

Sunday, July 15, 2012

Fresh Blackberry Pie

I love, love, love blackberries.  Oh did I tell you I love blackberries, hmm, I might have mentioned that.  We went to our favorite berry farm yesterday and picked some more blueberries and most importantly blackberries.

I have never been much of a pie maker, especially ones with two crusts.  Shhh, please don't tell all the bakers out there that I used store bought (YEEK ! )

Here is the recipe I used I found it on and have adapted it to fit my pie needs.

Fresh Blackberry Pie

Pie crust to a 2 crust pie (homemade or storebought)
4 cups fresh blackberries
1/2 cup all purpose flour
1/2 cup granulated sugar
Dash salt
Dash cinnamon
2 tablespoons butter cut into small pieces
1 tablespoon milk or half and half
sprinkling of sugar

Preheat oven to 425 degrees. Put your bottom crust in pie pan.  Mix together berries, flour, sugar, cinnamon and dash of salt.  Dump this into the pie shell and dot with the butter. Add top crust and seal edges and flute or press with fork. Brush top crust with milk and sprinkle with sugar

Bake at 425 for 15 minutes, lower temperature to 375 and bake for 40 to 45 minutes until bubbly and brown.  I put my pie on a cookie sheet covered with foil to catch the drips and it will drip.

There you have it the worlds best in my opinion Fresh Blackberry Pie !

Have a great week !!

The Bread Fairy