Jenny’s Favorite Birthday Cake

I know at this time of the year I should really be posting a good old Irish recipe, but since Jen’s birthday was the week before St. Patty’s day, thought I would post her favorite “Triple Chocolate Cake” recipe….this is definitely a chocolate lovers decant cake, especially good with ice cream….yum…

Cake

1 package chocolate cake mix

1 package chocolate instant pudding mix

1 ¾ cups milk

2 eggs

1 package chocolate chunks

 

Filling

¼ cup butter, softened

1 ½ cups sifted powdered sugar

¼ cup cream peanut butter

1 ½ tbsp. Milk

1 tsp. vanilla extract

Frosting

1 package instant chocolate mix

½ pint heavy cream

1-cup milk

Combine cake mix, pudding mix, milk, and eggs in a large bowl and mix until well blended.  Beat with an electric beater for about 2 minutes.  Fold in the chocolate chunks.  Pour batter into a well-greased Bundt pan or two layer cake pans.  Bake at 350 for 50 – 55 minutes for Bundt pan or 25 – 30 minutes for 9” round pans.  Do not over bake.  Cool 15 minutes in pan; remove from pan and continue cooling on rack.

When cooled, beat filling ingredients together until creamy.  Cut cake in half.  Layer filling on top of cake and place the other half on top.  Beat frosting until creamy.  Frost cake and refrigerate or serve immediately.Chocolate Lover's Cake

 

 

 

 

 


Peanut Butter Cheesecake Bar’s

This is one very easy and tasty treat, guaranteed to delight the entire family…made these for my spin class yesterday as a birthday surprise for one of my members…they were a bit hit….enjoy!

Peanut Butter Cheesecake Bars

Ingredients:

Directions

PREHEAT oven to 325° F.

COMBINE crumbs, butter and 1/4 cup sugar in medium bowl. Remove 1 cup mixture and reserve for topping. Press remaining mixture onto bottom of ungreased 13 x 9-inch baking pan. Sprinkle 3/4 cupmorsels over crust.

BEAT cream cheese, remaining sugar, flour and vanilla extract in large mixer bowl until smooth. Add eggs, one at a time, beating until smooth. Pour over crust and morsels in pan. Sprinkle with reserved crumb topping and remaining morsels.

BAKE for 25 to 30 minutes or until set. Cool completely in pan on wire rack. Refrigerate until firm. Cut into bars.