Cake | Good Dinner Mrs Mellen

Category: Cake
- Chocolate Chip Pumpkin Coffee Cake
  
  Posted at 9:09 am by Good Dinner Mrs Mellen
  
  Sep 22nd
  I love this cake because it combines the excellent taste of chocolate and pumpkin. What makes it even more delicious is the wonderful spices added to the batter. This cake not only tastes great but smells like spiced hot chocolate. I love a pretty presentation for my cooking and baking and by adding the mini chocolate chips and powdered sugar not only does that enhance the taste but also adds to the visual display. You can do more to this cake to dress it up. I sometimes decorate the cake with chocolate-dipped strawberries or dried apricots, both are very easy to do. I just place the fruit around the base of the cake on the cake dish. This is very nice for a buffet table. As I like to say, just use your imagination and try different ideas. Remember no fear; just enjoy. I’ve included the recipe for chocolate dipped fruit.
  
  via Chocolate Chip Pumpkin Coffee Cake
  
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  Posted in Cake, Food, Good Dinner Mrs Mellen, Uncategorized | Tagged Pumpkin
- Fall Apple Desserts
  
  Posted at 8:25 pm by Good Dinner Mrs Mellen
  
  Sep 11th
  Autumn, crisp mornings when dew glistens on burnished crimson leaves and you can taste the ripe apples in the orchards, just waiting to be picked. Apples, caramels, walnuts, and cinnamon flavors my favorite ingredients baked into fabulous desserts!
  
  Good Dinner Mrs Mellen
  
  In New England we are love to celebrate the fall season. Cool morning with warm sunny days, jewel tone leaves, farm roadside stands bursting with the last of summer’s bounty all signal the change in the seasons. Nature’s premier show on display for all to enjoy. Fall baking is one of my favorite past times and I especially love to make apple desserts. Going through all my post I realized I’m kind of obsessed with apples, cakes, pies, cupcakes and more. When I’m creating a new cake or pie the fall just inspires me like nature to give it my all and go wild! Here are a few of my fall favorites that I have posted over the years.
  
  Candied Apple Fudge Bundt Cake
  
  Candied Apple Fudge Bundt Cake
  
  FANTASTIC APPLE PIE
  
  Fantastic Fall Apple Pie
  
  CANDIED APPLE CRUMB CAKE
  
  Candied Apple Crumb Cake
  
  FALL APPLE PIE
  
  FALL APPLE PIE
  
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  Posted in Apples, Cake, desserts, Food, Good Dinner Mrs Mellen | Tagged Apple cake, Apple Pie
- Blueberry Lemon Bundt Cake
  
  Posted at 6:35 pm by Good Dinner Mrs Mellen
  
  May 18th
  Bundt cakes, once the punch line in a joke – remember ‘My Big Fat Greek Wedding’ – are back in fashion. I never stoped making these powerhouse cakes – range from rich fruit filled pounds to a sinful brownie nut cake. Easy to make; a great first cake for a novice baker. I love blueberries and lemons, a winning combination in my Blueberry Lemon Cake. Warning this cake is for lemon lovers!
  
  INGREDIENTS
  
  For the cake:
  
  2 cups blueberries + 1 tablespoon all-purpose flour
  
  2 ¾ cups all-purpose flour
  
  1 teaspoon baking powder
  
  ½ teaspoon baking soda
  
  1 teaspoon salt
  
  1 cup unsalted butter, softened to room temperature
  
  2 cups granulated sugar
  
  4 large eggs room temperature
  
  2 teaspoons vanilla extract
  
  ⅓ cup fresh lemon juice
  
  2 tablespoons lemon zest
  
  ¼ cup vegetable oil
  
  1 cup full sour cream, room temperature
  
  For the lemon glaze:
  
  2 cup confectioners sugar
  
  3- 4 tablespoons fresh lemon juice, use as needed
  
  DIRECTIONS
  
  To make the cake:
  
  Preheat oven to 350°F. Add the blueberries and 1 tablespoon of flour to a mixing bowl and toss together until all of the blueberries are coated with the flour. Set aside.
  
  In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  
  In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the butter and sugar for about 4-5 minutes until light and fluffy.
  
  Mix in the eggs one a time until well combined, then mix in the vanilla. Slowly mix in the lemon juice, lemon zest, and oil.
  
  Add the dry ingredients in three additions alternating with the sour cream, beginning and ending with the dry ingredients on low speed. Mix in each addition until just combined, making sure not to over mix the batter. There will be quite a bit of batter, so I suggest using a rubber spatula to turn the batter a few times to make sure everything is well combined. Then add the blueberries and gently fold them into the batter until just combined.
  
  Spray a 10-inch bundt pan well with nonstick cooking spray. Pour the batter into the prepared bundt pan and evenly spread it around.
  
  Bake at 350°F for 50-65 minutes or until a toothpick inserted into the cake comes out clean.
  
  Remove from the oven and cool in the pan on a wire rack for 30 minutes, then invert the cake onto the wire rack to finish cooling.
  
  Glaze:
  
  In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined and no lumps remain. If the glaze is too thick, add a little more lemon juice. If the glaze is too thin, add a little more powdered sugar to thicken it up.
  
  Pour the glaze on top of the bundt cake and allow to sit for about 10-15 minutes so the glaze can harden.
  
  Enjoy!
  
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  Posted in Baking, Cake, Food, Good Dinner Mrs Mellen | Tagged blueberries, bundt cake, cake, lemon
- CHOCOLATE TIRAMISU CAKE
  
  Posted at 7:05 pm by Good Dinner Mrs Mellen
  
  Mar 6th
  A luscious outrageous cake that will wow you guest! I loved creating this cake and had so much fun making the crepes which I hadn’t done in many years. Years ago when crepes were extremely popular I purchased a Sunbeam M’sieur Crepe maker. To my surprise I found the maker in a cabinet in my basement unfortunately it no longer worked so I used an omelet pan to make the crepes. This cake should be started two – three days before you want serve. The cake is time consuming yet easy to make. And your guest like mine will be so impressed with the cake because it looks and taste amazing,
  
  INGREDIENTS
  
  Crepes
  ¾ cup plus 2 tablespoons cake flour
  
  ¾ cup plus 1 tablespoon all-purpose flour
  
  ¼ cup granulated sugar
  
  2 teaspoons kosher salt
  
  4 large eggs
  
  5 large egg yolks
  
  1 stick (8 tablespoons) unsalted butter, melted and cooled slightly
  
  2 cups whole milk
  
  3 tablespoons cognac
  
  Tiramisu Filling
  1¼ cups confectioners’ sugar
  
  4 cups mascarpone cheese
  
  1/4 coffee liqueur
  
  1/4 cup natural cocoa powder plus 2 tablespoon for topping
  
  1 cup heavy whipping cream
  
  2 tablespoon powder sugar
  
  DIRECTIONS
  
  1. Make the crepe batter: Sift together the cake flour, all-purpose flour and sugar in medium bowl. Whisk in the salt. In another medium bowl, whisk together the eggs and egg yolks. Add the egg mixture to the flour mixture and whisk until smooth. In a slow, steady stream, whisk in the butter, then the milk and cognac, until the batter is smooth. Cover the bowl with plastic wrap and refrigerate for 1 hour.
  
  2. Set an 8-inch nonstick skillet over medium-high heat. Gently stir the crêpe batter, then pour ¼ cup of batter into the skillet. Holding the skillet by the handle, tilt and turn the skillet to quickly disperse the batter. Cook the crepe until the underside is golden-brown, about 1½ minutes. Lightly jerk the skillet to loosen the crepe, then flip the crepe over using a spatula, a more vigorous jerking motion or your fingers. Cook on the other side until golden-brown, about 30 seconds, then slide the crepe onto plate. Top with waxed or parchment paper to prevent crepes from sticking together. Repeat until all of the batter is used (you’ll end up with about 20 crepes total, and will need 18 for the cake). Refrigerate the crepes on plate until completely chilled, at least 2 hours or overnight.
  
  3. Make the tiramisu filling: Sift the confectioners’ sugar. Add the mascarpone cheese, coffee liquor and 1/4 cocoa. Combine the mixture on low speed until well combined.
  
  4. Remove the crepes from the refrigerator. Add 1 crepe to the bottom cake plate so it lies flat. Add ¼ cup of the tiramisu filling to the center of the crepe and use a small offset spatula to evenly spread the filling over the crêpe. Repeat with the filling and 17 more crêpes. Refrigerate the leftover filling; you’ll use it to finish the cake. Chill the cake in the refrigerator for at least 2 hours or overnight. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
  
  Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks.
  
  Fold whipped cream into remaining tiramisu cream just until combine and no white streaks remain.
  
  Remove the cake from the refrigerator. Spread the remaining tiramisu cream on top and sides of the cake. Add the cocoa powder to a fine-mesh sieve and sprinkle it over the top of the cake. Slice and serve.
  
  Enjoy!
  
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  Posted in Cake, Chocolate, Dessert, desserts, Elegant, entertaining, Food | Tagged chocolate tiramisu cake, crepes
- Cranberry Desserts
  
  Posted at 9:36 am by Good Dinner Mrs Mellen
  
  Dec 8th
  You all know by now that I love using cranberries in my cooking; sauce, with veggies – so good with Brussels sprouts – and especially desserts. Cranberries also add a festive touch to all your dishes. Especially around the Holidays Cranberries add a festive flavorful touch.
  
  This year once again cranberries will be the star on my holiday dessert table – from easy make ahead tea breads to an rich cheese cake and a sparking show stopping white cake.
  
  The Ultimate Cheesecake
  
  The Ultimate Cheesecake
  
  A rich cheesecake topped with candied cranberries taste delicious and looks beautiful on a dessert table. My youngest son Chad loves cheesecake; we’ve even been to Juniors in Times square to sample their array of delectable cakes. At Christmas I make especially for him a cheesecake enjoyed by all. This cheesecake is what is called a New York style – rich, five packages of cream cheese, five eggs plus two egg yolks and cream – making for a dense creaming cake. In the spring I make this cheesecake with crushed pineapple.
  
  Snowy Winter White Chocolate Cranberry Cake
  
  Snowy Winter White Chocolate Cranberry Cake
  
  Isn’t this a beautiful cake – looking like a new fallen snow on Christmas morning. The white cake is light and moist, one of my favorite recipes that I use over and over, just changing the filling and frosting.
  
  Sweet Potato Cranberry Pound Cake
  
  Sweet Potato Cranberry Pound Cake
  
  A deliciously easy cake, perfect after a meal, but I like to serve this cake with brunch or when sharing a cup of coffee with friends.
  
  Pumpkin Cranberry Tea Bread with White Chocolate
  
  Pumpkin Cranberry Tea Bread with White Chocolate
  
  Tea breads are great to make ahead and freeze for up to a month. I always around the holidays have a few in my freezer for when friends drop in or if I want to bring as a hostess gift. I wrap the tea bread in cello wrap which you can purchase at a craft store and tie with a festive bow.
  
  In New England we have fresh picked cranberries from fall to December. Cranberries freeze well so I buy extra to freeze and use during the winter months in my cooking.
  
  I have many recipes on my blog with cranberries!
  
  Enjoy!
  
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  Posted in Cake, Christmas, Christmas Recipes, Dessert, desserts, Elegant, entertaining, Good Dinner Mrs Mellen, Tea Breads | Tagged Christmas, Clheesecake, Cranberries, Ghiradelli Chocolate, King Arthur Flour, Philadelphia cream cheese
- Chocolate Cake with Peppermint Crean Cheese Frosting
  
  Posted at 9:56 am by Good Dinner Mrs Mellen
  
  Dec 3rd
  Chocolate Cake with Peppermint Crean Cheese Frosting
  
  Peppermint reminds me of old fashioned Christmases when I would find a big candy cane in my stocking which I would savor for weeks! I love the combination of chocolate, cream cheese and peppermint in this cake. As I take a bite the cool peppermint cream cheese frosting combines with the chocolate cake for an irresistible tempting dessert that will be the star of any Holiday meal.
  
  Ingredients
  
  . 2 cups sugar
  
  . 2 cups all-purpose flour
  
  . ¾ cup unsweetened cocoa powder
  
  . 1 teaspoon kosher salt
  
  . 1 teaspoon baking powder
  
  . 1 teaspoon baking soda
  
  . 1 cup buttermilk
  
  . ½ cup vegetable oil
  
  . 2 large eggs, lightly beaten
  
  . 1½ teaspoons vanilla extract
  
  . 1 cup hot water
  
  . Peppermint Frosting (recipe follows)
  
  . Garnish: Hershey’s Candy Cane Kisses and crushed candy canes
  
  Instructions
  
  1. Preheat oven to 350°. Spray 3 (8-inch) round cake pans with baking spray. Line bottoms of pans with parchment paper, and spray again.
  
  2. In a large bowl, combine sugar, flour, cocoa powder, salt, baking powder, and baking soda. In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract. Form a well in center of flour mixture. Add buttermilk mixture to flour mixture, stirring just until combined. Add hot water, whisking to combine. Pour batter into prepared pans.
  
  3. Bake until a wooden pick inserted in centers comes out clean, about 20 to 25 minutes.
  
  4. Remove from oven, and let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  
  5. Spread Peppermint Frosting between layers and on top and sides of cake. Decorate with kisses and crushed candy cane. Refrigerate until ready to serve. Garnish with sugared mint leaves, sparkling sugar, and candy canes, if desired. Store in refrigerator for up to 3 days.
  
  Cream Cheese Buttercream
  
  1 8-oz pkg. cream cheese, softened
  
  1 cup butter, softened
  
  2 16-oz pkg. powdered sugar
  
  2 tablespoon whole milk
  
  1 teaspoon vanilla
  
  1 teaspoon peppermint extract
  
  1/4 teaspoon salt
  
  Beat cream cheese and butter with an electric mixer on medium
  
  speed until smooth. Gradually add powdered sugar, milk, vanilla,
  
  peppermint, and salt, and beat until smooth. Increase speed to
  
  medium high, and beat until light and fluffy.
  
  Enjoy!
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  Posted in Baking, Cake, Chocolate, Christmas, Christmas Recipes, desserts, Food, Good Dinner Mrs Mellen | Tagged chocolate cake, Christmas, peppermint cream cheese frosting
- Chocolate Mousse Cake
  
  Posted at 5:15 pm by Good Dinner Mrs Mellen
  
  Nov 16th
  Following my blog you know that I love to bake! I baked my first cake from scratch when I was a young girl and my love of baking continues all these years later. If you have never baked a cake especially for a birthday I highly recommend you do it at least once. It is so rewarding to see the look on the recipient’s face when you put a beautiful homemade cake with candles right in front of them. I think everyone needs a great chocolate cake for birthdays and this cake has a present inside, a rich, smooth, peanut butter mousse filling. Coffee adds extra flavor to the chocolate cake rather than using plain water. If you make this cake I’d love to see photos and hear from you!
  
  Ingredients
  
  2 3/4 cups flour- I like King Arthur’s Flour
  
  2 teaspoons baking power
  
  1/2 teaspoon baking soda
  
  6 tablespoons butter, at room temperature
  
  6 tablespoons vegetable oil
  
  2 cups sugar
  
  3/4 cup Dutch-process cocoa
  
  1 teaspoon vanilla extract
  
  4 large eggs
  
  1 1/2 cups strong coffee
  
  Mousse
  
  1 (10-ounce) package peanut butter
  
  3 cups whipping cream
  
  2 teaspoons vanilla extract
  
  2 tablespoon butter
  
  1 1/2 cup semi sweet chocolate morsels
  
  INSTRUCTIONS
  
  Preheat the oven to 350°F. Grease and flour two 8″ round cake pans.
  
  Sift in a small bowel four, baking power and baking soda. Set aside.
  
  Beat together the butter, oil, sugar, cocoa, and vanilla extract until they form a smooth paste. The sugar will stay granular.
  
  Add the eggs one at a time, beating well and scraping the bottom of the bowl after each addition.
  
  Add the flour alternately with the water, mixing at medium-low speed and beginning and ending with the flour. Once the last of the flour is added, mix briefly, just until smooth.
  
  Divide the batter between the pans. Cakes will self-level in the oven, so there’s no need to smooth the top with a spatula. However, it does help to remove any large bubbles by tapping the cake pans firmly on the counter 7 or 8 times.
  
  Bake the cakes for 35 to 40 minutes, until their tops spring back and a cake tester inserted into the center of one comes out clean.
  
  Cool in the pan for 5 minutes, run a spatula around the edges to loosen, and turn out onto a rack to cool completely.
  
  Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.
  
  Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Cover and chill for 2-3 hours or until mousse is firm. Spread between cake layers then cover and chill. You can make the cake the day ahead.
  
  Bring remaining 1 cup whipping cream and 2 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
  
  Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.
  
  Enjoy!
  
  www.gooddinnermrsmellen.com
  
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  Posted in Cake | Tagged Birthday Cake, chocolate cake, easy, King Arthur's Flour
- Pumpkin Spice Cake with Brown Sugar Icing
  
  Posted at 10:49 am by Good Dinner Mrs Mellen
  
  Nov 3rd
  In New England, we celebrate Autumn with gusto like the strong winds creating falling leave whirlpools on front lawns then whisking the colorful leaves away to decompose in the woods. Fall is a glorious season inviting all to partake in the cornucopia of scents and tastes indicative of the season. I love to bake aromatic cakes, pies, and cookies filling my home with spicy fragrances; a perfect companion to falling temperatures complimenting the change from summer to fall. On a brisk fall day what could be more appropriate than a piece of spice cake with a cup of tea sitting by the fire watching the changing jewel-tone leaves float quietly to the ground.
  - For cake
    - 1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing the bundt pan
    - 2 1/4 cups all-purpose flour plus additional for dusting pan
    - 2 teaspoons baking powder
    - 1 teaspoon baking soda
    - 2 teaspoons pumpkin pie spice
    - 1/2 teaspoon salt
    - 1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling), Libby’s Pumpkin
    - 3/4 cup well-shaken buttermilk
    - 1 teaspoon vanilla
    - 1 1/4 cups granulated sugar
    - 3 large eggs
  - For icing
  - 1 cup packed light brown sugar
  - 1/3 cup heavy cream1/4 cup salted butter
  - 1 cup powdered sugar
  - 1 teaspoon vanilla extract
  - Special Equipment
    - a 10-inch nonstick bundt pan (3 quarts)
  PREPARATION
  - Make cake:
    - Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
    - Whisk together flour (2 1/4 cups), baking powder, baking soda, pumpkin spice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
    - Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
    - Spoon batter into the pan, smoothing top, then bake until a wooden pick or skewer inserted in the center of the cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert onto severing plate. Cool 10 minutes more.
  - Make icing:
  - Bring light brown sugar, heavy cream, and salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in powdered sugar and 1 tsp. vanilla extract until smooth.
  - Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
  The cake can be made 3 days ahead and kept in an airtight container
  
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  Posted in Baking, Baking, Cake, Dessert, Easter Recipes, Food | Tagged fall baking, Libby's pumpkin, New England, spice cake
- Candied Apple Crumb Cake
  
  Posted at 3:56 pm by Good Dinner Mrs Mellen
  
  Sep 18th
  Fall at it’s best with fresh picked apples baked in a rich pound cake with crumb topping and caramel drizzled on top. Richly flavored with just a hint of orange juice, cinnamon and crisp tart apples. I used Granny Smith Apples in this cake for their tart flavor along with a firm consistency after baking. In this cake I want to bit into the apple with each bite as if I just had reach up picking the apple right off the tree. As gorgeous as this cake looks it is quite easy to make. Delicious, dazzling, easy to duplicate, what could be better.
  
  Candied Apple Crumb Cake
  
  Cake
  
  4 cups flour
  
  2 cups sugar
  
  1/2 teaspoon salt
  
  4 teaspoons baking powder
  
  1 cup oil
  
  1 cup orange juice
  
  3 large eggs (4 if small)
  
  1 teaspoon vanilla
  
  Apple Filling
  
  4 Granny Smith Apples peeled and slice
  
  1/2 cup sugar
  
  2 teaspoon cinnamon
  
  Crumb Topping
  
  1/2 cup butter (1 stick), softened
  
  1/3 cup firmly packed brown sugar
  
  1 cup flour
  
  1/4 teaspoon nutmeg
  
  1/2 teaspoon cinnamon
  
  Caramel Sauce
  
  1 cup granulated sugar
  
  ½ cup heavy cream
  
  2 tablespoons unsalted butter
  
  1 teaspoon fleur de sel (or another sea salt)
  
  1. Preheat oven to 350 F. Grease tube cake pan and set aside. Sift together flour, sugar, salt and baking powder. Place in a large mixing bowel making a well.
  
  2. Combine oil, orange juice, eggs and vanilla. Pour into center of well and beat for three minutes.
  
  3. Combine sugar and cinnamon in small bowel and set aside.
  
  4. Pour third of batter into prepared pan, add half sliced apples and half cinnamon-sugar. Cover with half the remaining batter. Top with remaining apples then cinnamon-sugar. Add remaining batter on top.
  
  5. Combine ingredients for crumb topping blending until thoroughly combined. A pastry blender works best to make the crumb topping but you can cut butter in with two knives.
  
  6. Sprinkle over cake. Bake 1 hour 30 minutes or until tester comes out clean.
  
  7. Cool for 1 hour before removing from tube pan.
  
  8. Make caramel sauce: In a medium saucepan over medium high heat combine the sugar with 1/4 cup cold water and stir to combine. Cook, without stirring, until the sugar has turned a deep amber color about 10 minutes. Meanwhile warm the cream in a small saucepan. When the caramel is ready, slowly, whisk in a warm cream and continue simmering for another 2-3 minutes until the mixture is smooth. Remove from heat, then whisk in the butter,, and then salt. Slowly drizzle over cake.
  
  Serve with Vanilla ice cream or just plain.
  
  Enjoy!
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  Posted in Apples, Baking, Cake, Dessert, Food, Good Dinner Mrs Mellen | Tagged apples, cake, caramel, fall baking
- Easter Milk Chocolate Layer Cake
  
  Posted at 3:15 pm by Good Dinner Mrs Mellen
  
  Mar 19th
  Easter Milk Chocolate Layer Cake
  
  1/4 cup unsalted butter, softened
  
  3/4 cup granulated sugar
  
  1/4 cup light vegetable oil
  
  2 large eggs, room temperature
  
  2 1/2 cup cake flour King Arthur
  
  1/4 cup dried nonfat milk
  
  1/4 cup unsweetened cocoa powder Ghirardelli
  
  1 teaspoon kosher salt
  
  1 teaspoon baking soda
  
  1/2 teaspoon baking powder
  
  6 ounces milk chocolate, melted
  
  1 cup whole buttermilk, room temperature
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon almond extract
  
  Chocolate Fudge Frosting (Recipe below)
  
  Crushed Cadbury Milk Chocolate mini eggs
  
  1. Preheat oven to 350F. Butter and flour two 9-in round cake pans.
  
  2. Using a stand mixer fitted with a paddle attachment, beat in a bowl butter, sugar, oil and eggs at medium speed until well combined about 2 minutes.
  
  3. In a medium bowl, sift together flour, dried milk, cocoa, salt, baking soda, and baking powder. Add flour mixture, alternating with buttermilk in thirds starting and ending with flour. Beat until well combined. With mixture at low speed add chocolate, vanilla and almond until chocolate is combined. Ddivid batter between prepared pans.
  
  4. Bake until tester inserted into center comes out clean, 20 to 25 minutes. Let cool in pans for 10 minutes. remove from pans, and let cook completely on wire racks. Spread Chocolate Fudge Frosting between layers, sprinkle with half crushed chocolate eggs. Place remaining cake layer on top, frost top and sides. Garnish with remaining crushed chocolate eggs.
  
  Milk Chocolate Frosting
  
  12 ounces mild chocolate, chopped
  
  1 teaspoon vanilla extract
  
  1/2 teaspoon kosher salt
  
  3/4 cup heavy whipping cream
  
  1.Combine chocolate, vanilla, and salt in medium bowl.
  
  2. In a small sauce pan heat cream over medium heat until just boiling. Pour hot cream over chocolate mixture; whisk until melted and smooth. Refrigerate for one hour.
  
  3. Beat chocolate with whisk attachment of stand mixture at medium speed for 3 minutes.
  
  Enjoy!
  
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  Posted in Baking, Cake, Chocolate, Dessert, Easter Recipes | Tagged cadbury mini eggs, cake, Easter recipe, Ghirardelli Chocolate, King Arthur Flour, milk chocolate
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