Black Magic Cake

Black Magic Cake

Ingredients

1 3/4 cups all-purpose flour

 2 cups white sugar

 3/4 cup unsweetened cocoa powder

 2 teaspoons baking soda

 1 teaspoon baking powder

 1 teaspoon salt

 2 eggs

 1 cup strong brewed coffee

 1 cup buttermilk

 1/2 cup vegetable oil

 1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.

In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean.

Cool for 10 minutes, then remove from pans and finish cooling on a wire rack.

Fill and frost as desired.

coffee cream cake

coffee cream cake

Ingredients
1 cup butter
2 tablespoons instant coffee
1 cup boiling water
2 cups All Purpose flour
2 cups sugar
1/4 tsp salt
1/2 cup buttermilk
2 eggs
2 tsp baking soda
1 tablespoon vanilla

Instructions
Preheat oven to 350.

Start by melting the butter on a saucepan on the stove. Once the butter is melted, add in the instant coffee. Pour in the boiling water and remove from heat. Whisk until full combined and then set aside.

In large bowl, add flour, sugar, salt, and baking soda. Pour butter mixture over and whisk together.

In separate bowl mix buttermilk, eggs, and vanilla. Pour over batter and whisk until fully combined.

Prepare pans. I used two 8in rounds. Pour batter into pans and cook for 13-16 minutes or until am inserted toothpick is removed clean.

I let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. I them placed all the layers in the freezer for tow hours.

To assemble cakes, place one layer on cake stand and cover in whipped cream cheese frosting. (I used a can whipped frosting) Place another layer and add more frosting. Continue until all four layers are in place.

Strawberry Milkshake Poke Cake

Strawberry Milkshake Poke Cake
A delicious combination of strawberry cake with melted ice cream in the cake batter. Topped with pudding and Cool Whip.

Ingredients
Strawberry cake mix
3 Eggs
1/3 Cup vegetable oil
1 Cup melted Strawberry Ice Cream
(If more liquid is needed, add a little water until it is the consistency of cake batter. Each cake mix is different so you may or may not need to add any more liquid)
Pudding Mix:
1 Small box vanilla instant pudding
2 Cups melted Strawberry Ice Cream
Topping:
Cool Whip
1/4 c. Melted Strawberry Ice Cream

Instructions

Prepare cake batter by adding in eggs, vegetable oil, and melted ice cream. To melt the ice cream put a heaping scoop 

in a bowl and microwave it for about 5 seconds, then in 5 second intervals until it is melted without scorching it.

Bake cake according to cooking time on box, depending on the size of your pan.

Let cake cool when done, then poke holes in the cake with the end of a wooden spoon.

To make the pudding, put one box of vanilla instant pudding in a blender. Add 2 cups of melted Strawberry ice cream. 

Blend about 5 minutes until thick and well blended.

Pour over cooled cake pushing pudding into the holes with the flat part of a spoon. Make sure you get the pudding in all of the holes.

Layer Cool Whip over pudding mixture. Set in refrigerator for 2 hours or freeze before serving. Serve cold.

Notes
Serve cold or freeze before serving.

Homemade Goldfish Crackers

Homemade Goldfish Crackers

 Before getting started, decide on what shapes you’ll be cutting out. Using an aluminum can and tape, I cut a thin strip and formed my fishy, then taped the edges together with clear packing tape.

I had so much fun I couldn’t stop, and made a Pac-Man and a football. The ideas for shapes you could create are endless! Large icing tips and small cookie cutters work well, too.

You’ll need just a few simple ingredients: shredded cheese, butter, flour, salt and cold water. That’s it!

Begin combining everything, except the water, in a food processor until the dough looks like sand.

Next, pulse in the water, 1 tablespoon at a time, until combined.

Remove the dough from the processor and form into a small, tidy package. Wrap in plastic and chill for 20 minutes.

Once chilled, roll out the dough. I found the thinner the dough, the crispier the cracker.

Now, the cutting fun begins!

Place crackers on a lined cookie sheet and bake at 350°F for about 15 minutes. I began with little fishies.

Then moved on to the footballs and then the Pac-Man (or Mrs. Pac-Man).

Aren’t they cute? They puff up a tad, resulting in a chewy, cheesy cracker.

Look! Pac-Man is after a fish.

Have fun with this one y’all! I enjoyed making these and I think you will too. Get creative and let the kids join in!

Thanks Erin for submitting this darling recipe.
Recipe source:dinners dishes and desserts

Dragon Fruit Pudding

Dragon Fruit Pudding

Ingredients
2 Dragon fruit  pulp
7 gms China grass
1/2 liter milk
3/4 tin condensed milk
1 tin Nestle cream
Sugar 2 tsp (optional)
Method

Scoop out the pulp from the dragon fruit and keep aside

Heat a pan and boil milk,condensed milk and 2tsp sugar.Now take out 1/3 cup of milk &mix with nestle cream..make it  smooth &add back to the milk mixture &combine well..stir for 3 minutes.Soak china grass in dragon fruit water (which release from when u scooping the pulp) +normal water boil on low flame till it dissolves completely.Remove from fire. .now Add melted china grass mix to the boiled milk mix and stir well.While adding china grass mix to milk,some time i felt dat its curdle..so i just add the china +little milk mix to the mixie &blend it..dats fine for me,,(****while blend..be careful..b coz the milk &china grass is hot) .Let it cool for 10 minutes.

Finally add the dragon fruit pulp mix to it and combine well.

Transfer the mix into a flat dish.Allow it to cool at room temperature for 5 minutes and then refrigerate.

**** if needed u can add little dragon fruit puree too