Chocolate Fudge Marshmallow Goodness

The weather must warm up!  Spring is around the corner and I need to get out of the kitchen soon.  The downside is my backside,  The upside is that I have tested some of the best recipes that are now some of my favorites.  I have been blessed to share them with friends going through tough times.  Good weather is coming and so are better times for so many.  My heart is full, tummies are full, and love has been shown.  I stumbled upon this recipe and had every ingredient except the marshmallows.  We have enjoyed the leftover marshmallows in hot cocoa.  🙂  Is there such a thing as too much chocolate?

3/4 cup flour
1 cup of regular sugar
1/4 cup unsweetened cocoa powder,sifted
1 teaspoon baking powder
1/4 tsp salt
4 ounces butter, melted
2 large eggs, beaten
2 teaspoons vanilla
1/2 cup chopped toasted pecans (optional)
2 handfuls of mini marshmallows or enough to almost cover the top

For the frosting:
2 ounces butter, melted (1/4 cup)
1 ounce cocoa powder, sifted (1/4 cup)
2 ounces evaporated milk (1/4 cup)
1 cup powdered sugar, sifted (8 ounces)

Preheat  oven to 350 degrees. Use a 9 x 9 square baking pan and line with parchment paper (sprayed with Pam). Parchment paper is my new best friend.

Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.  Mine cooked in about 20 minutes.  Immediately sprinkle the marshmallows on top and return to the oven for a few minutes (3-4) to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve after removing from spring form pan.

Note:  One shortcut is to use Milk Chocolate canned frosting. (gasp)   I heated it in the microwave for 30-40 seconds and poured half the can on top of the marshmallows.  I then used a knife to “swirl” the chocolate and marshmallows together.  I put in the the fridge for 30 minutes, cut,  and  stored in Tupperware at room temperature.

Strawberry Brownies

Cooking for friends this week, I searched for something outside of my box.  I love desserts that stand alone and also good with a good cup of morning joe. This is a different version of Strawberry Cake.  First, it’s dense.  Second, it’s easy with minimal ingredients. There are two ways you can make this.  I made both and like both.  The brownies with the glaze can be frozen.  The cream cheese frosted ones are rich and yummy!

  • 1 box strawberry cake mix (I use Duncan Hines)pic cake
2 eggs
1/3 cup oil

Preheat oven to 350 degrees.  Line 8″ square baking pan with parchment (and spray with Pam).  Mix strawberry cake mix, eggs, and oil with hand mixer until well combined.  Spread batter evenly into pan.  Batter will be thicker than normal cake batter and may need to be pressed in.   Bake for 15 minutes or until just set; be careful not to overcook.  Allow brownies to cool for 10 minutes.  Lift carefully from pan using ends of parchment to lift.

Choose between a glaze or cream cheese frosting.


1 cup of powdered sugar  (I sift mine)

2 T of milk

Mix powdered sugar and water until smooth.

Pour glaze over brownies, spreading to edges so that glaze will drip down sides.

Allow brownies to cool and glaze to set before cutting into squares. Use a plastic knife to cut brownies.  These freeze well.


Cream Cheese Frosting

1(8- oz) cream cheese, softened

1/4 cup butter (softened)

1 cup powdered sugar

1/2 teaspoon vanilla

Beat cream cheese & butter until smooth.  Add powdered sugar & vanilla.  Mix until smooth and creamy.  Spread over cooled brownies.

If icing  these brownies rather than glazing them, you’ll want to wait until brownies cool~at least half an hour .  The easiest way to ice the brownies is prior to cutting into squares.  Use plastic knife when cutting.  (great little tip)

Chocolate Birthday Cake

1 box devil’s food cake mix, such as Duncan Hines
1 c. water
3 eggs
1/3 c. corn oil (I used Canola)
1/3 c. sour cream
2 tsp. vanilla extract
1/2 tsp. salt
1 c. semi-sweet chocolate chips

Chocolate Icing (could be halved)
1 12 oz. bag (2 cups) semi-sweet chocolate chips
2 c. sugar
2/3 c. milk
1 c. (2 sticks) unsalted butter, cut into pieces
1/4 tsp. salt
1 tsp. vanilla extract

Position the rack in the center of the oven and preheat to 350º F. Butter 3 non-stick 8-inch cake pans with 1 1/2 inch sides.

To make the cake
Combine the cake mix, water, eggs, oil, sour cream, vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, use an electric hand mixer. Beat on low speed until the mixture is well blended. Increase the speed to medium if using a stand mixer (high for a hand mixer) and beat for 2 minutes. Stir in the chocolate chips.

Pour the batter into the prepared pans and bake until a knife/toothpick inserted into the cneter of the cakes come out clean, about 25 minutes. Transfer the pans to wire racks and let cool for 10-15 minutes. Remove the cakes from the pans and let cool completely on the racks.
Or just pour the batter in a 9×13 and cook for about 28-30 minutes.

To Make The Icing
Put the chocolate chips n the metal bowl of a stand mixture fitted with the whisk attachment. Alternatively, use an electric hand mixer. Combine the sugar, milk, butter, and salt in a medium saucepan over high heat and bring to a boil, stirring occasionally. Let boil vigorously for exactly 1 minute. Pour the hot sugar mixture over the chocolate. Add the vanilla. Beat on medium speed until the mixture begins to thicken to a spreadable consistency, 10 – 15 minutes. (I turne don my Bosch and let it do the work!)

To assemble (If used the 3 cake pans) place 1 cake, flat side up, on a platter. Spread 1/3 of the icing (about 3/4 c.) over the top of the cake. Top with the second cake, flat side up, and spread 1/3 of the icing (about 3/4 c.) over the top. Top with the third cake, , flat side up, and spread a thin layer of the remaining icing over the top and sides of the cake.

Alternative (White) Icing

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 t. vanilla
4 cups sifted confectioners’ sugar (approximately 1 lb.)
2 tablespoons milk
Makes about 2 1/4 cups of icing.
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy.

Creme of Coconut Cake

Social media has become a resourceful outlet for new recipes. Shirley posted this recipe on Facebook last week. Thankfully, Debbie made it within a couple of days for her dinner group. The results are in. It is a keeper. Need a quick and easy dessert? 5 ingredients makes this an economical bite of sweetness!

1 box yellow butter cake mix
1 can creme of coconut
1 can Eagle Brand milk
8 oz. Cool Whip
1 pkg. frozen coconut (thawed)

Bake yellow butter cake mix by directions on box in 13x9x2 pan. While cake is hot, pierce with fork. Combine can of creme of coconut and can of Eagle Brand milk and pour over cake. Cover and refrigerate. When cake is cool, spread with 8 ounces of Cool Whip and a package of frozen coconut (thawed). Store in refrigerator.

Tip: You can make the cake and add the coconut and Eagle Brand milk the night before. Frost with Cool Whip and coconut just prior to serving.

Kirk’s Favorite Chocolate Peanut Butter Cake

Tonight I had a panic attack. Kirk’s birthday is Sunday, and I wanted to make him this fabulous cake. But I couldn’t find the recipe, and I had no idea where I’d gotten it. Suddenly, it hit me. Some of my best recipes come from Smitten Kitchen, and that’s where this is from. This cake is incredible, but it’s not quick. My plan (with a two year old) is to buy groceries tonight, make the cake tomorrow then frost and glaze (yes, both) it the next day. Hey, I’m just happy I’m three days early!Anyway, if your husband loves chocolate and peanut butter like mine does, please make this for him. Because you’re a giver. If his birthday isn’t coming up, make it for Father’s Day. I made it for Kirk’s first Father’s Day, and it may be his favorite thing I’ve ever made for him. OK, here we go:

Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more)

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs

1/2 cup coarsely chopped peanut brittle (I skipped this)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Deb note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread 2/3 cup cup of the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Deb note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Deb note 2: Once the cake is fully frosted, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is, the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving. Decorate the top with chopped peanut brittle.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)

1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces semisweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.

White Chocolate Raspberry Cheesecake

This recipes is only to be made when you want to pull out all the stops. I made this for the first time in 1996, and it has been a great dessert to serve every since. My least favorite things about cheesecakes is when they crack, and this one is no different. But you just put the white chocolate layer on top, and viola – no cracks!

For an incredible addition, “paint” the undersides of some small washed leaves with chocolate, then refrigerate and peel off the leaf to make chocolate leaves for the top and garnish. Crazy but so impressive!

White Chocolate Raspberry Cheesecake

Serves 8

1 cup vanilla wafer or chocolate cookie crumbs
½ cup almonds, ground
2 T. sugar
1/8 t. almond extract
3 T. butter or margarine, melted

4 oz. white chocolate, chopped
16 oz. cream cheese
3 large eggs
¾ cup sugar
2 t. flour
1 t. vanilla

¼ cup heavy cream
4 oz. white chocolate, chopped

12 oz. frozen raspberries
½ cup white wine
1/3 cup sugar
fresh raspberries for garnish (optional)

Preheat oven to 350 degrees.

For crust: combine all ingredients in small bowl. Mix with fork until resembles course crumbs. Press in bottom of 8 or 9 inch springform pan. Bake 10 minutes. Cool completely. Reduce oven to 325 degrees.

For filling: melt white chocolate in double boiler or low microwave. Cool to lukewarm. In a medium bowl, beat cream cheese with electric mixer until smooth. Add eggs one at a time, mixing well after each addition. Mix in sugar, flour, and vanilla. Gently but thoroughly blend in melted white chocolate. Pour over crust. Bake until cheesecake is firm around edges, but still moves slightly in center when gently shaken, about 40 minutes. Cool completely. Cover and refrigerate 8 hours or overnight.

For glaze: in a small saucepan, bring cream to simmer over low heat. Add chocolate and stir until smooth. Spread glaze evenly over cheesecake. Refrigerate until set.

For sauce, thaw raspberries in a sieve placed over a bowl, reserving juice. In a small saucepan, boil wine and sugar until reduced to ¼ cup, about 10 minutes. Puree thawed berries in a food processor. Press puree through a sieve to remove seeds. Sweeten puree with 2 T. wine syrup and raspberry juice, adding more to taste.

To serve: spoon a pool of sauce on each plate. Place slice of cheesecake on top of sauce. Garnish with fresh raspberries and sprig of mint if desired.

Tres Leches Cake

Tres Leches Cake is a very moist cake filled with a mixture of “milks.” It is a favorite Mexican and South American Dessert. This recipe was found online and reviewed by many people that claimed to be Tres Leches experts.   The Cake preparation includes 3 parts: the cake, the filling, and the frosting.  Tracy has made this cake several times.   If I want to make Samantha’s day, I make this cake.  It is her favorite and one of Scott’s as well.   It is time consuming, but worth it for the cake lovers in your life.

Tres Leches Cake

Ingredients for Cake

1 package white cake mix  
1 1/2 cups flour  
5 eggs  
1 cup sugar  
2/3 cup cooking oil  
1 teaspoon vanilla  
1 teaspoon baking powder  
1 cup milk  


1 can evaporated milk  
1 can condensed milk (14 oz.)  
1/2 pint whipping cream  


1/2 pint whipping cream  
3 tablespoons sugar  

teaspoon vanilla


Mix cake ingredients together and place in a rectangular cake pan (spray with non stick cooking oil) Bake at 350 degrees for 45-50 minutes until knife inserted in middle comes out clean.

  1. Allow to cool for 20 minutes.
  2. Mix together milk filling together and refrigerate while cake is cooking.
  3. Mix Frosting together as cake cools.
  4. Mix well until whipped cream peaks.
  5. When cake is done allow to cool, poke holes with a straw.
  6. Pour milk filling all over the cake slowly.  (I used the full amount with none left over) 
  7. Frost

Memaw’s Chocolate Sheath Cake

We all have these people in our lives.  Everything they make melts in your mouth.  When they talk about something they have made,  you need the recipe right then.  Vanya shared this and it is our “go to” chocolate cake.  We left the test driving up to Vanya on this one.  She confesses this is her fave and it came from a church cookbook.   Chocolate has never tasted so good.  Hungry Sisters are always looking for something new and different, but can’t live without tradition


Memaw’s Chocolate Sheath Cake

Mix together:

2 c. sugar
2 c. flour
1 tsp. cinnamon

Melt in a saucepan:

1 c. water
1/2 c. shortening
4 tbsp. cocoa
1 stick butter

Pour over dry ingredients and mix well.

Add the following mixture:

2 eggs, slightly beaten
1 tsp. vanilla
1/2 c. buttermilk
1 tsp. soda

Stir until bubbly.  Pour in a greased pan  Cook 20 minutes at 400 degrees
(check for doneness with toothpick) do not overcook.


Melt in a saucepan:

1 stick butter
4 tbsp. cocoa
7 tbsp. milk

Pour over:

1 lb. box powdered sugar
1 tsp. vanilla

Mix well and add:

1 c. chopped pecans (nuts always optional)

Pour icing over cake while still warm.

Unbelievably Moist Chocolate Cake

 It sounds so weird, but it is unbelievably moist and yummy. I know if you make this, you’ll wonder if I am SURE I gave the directions right. But trust me on this one.

Unbelievably Moist Chocolate Cake

1 chocolate cake mix
1 container chocolate coconut pecan frosting mix

Mix together the cake mix, the frosting (yes, the frosting), and the rest of the ingredients called for on the cake mix box.
Bake in a bundt pan per directions. When cool, remove from pan and drizzle with any glaze (powdered sugar and water is fine).


Mamaw’s Lemon Cake

Everyone has had that special Mamaw with that special recipe. This is from my friend Shelly’s Mamaw. It tastes just like something from your  grandmother’s kitchen……Enjoy.

Mamaw’s Lemon Cake

1 yellow cake mix
3/4 cup oil
1 small packet lemon jello dissolved in 3/4 c. of hot water
4 eggs
2 T. lemon flavoring
1 1/2 c. powdered sugar
4 T. lemon juice

Mix jello in very hot water. Mix first five ingredients for 3-4 minutes.

Bake in bundt pan for 25-30 minutes at 350. Cool and turn onto platter and puncture with a fork. Drizzle with icing.