German Chocolate Cake

 

Why am I posting this?

Because it’s Friday and we all need a little chocolate in our life

I hope you all enjoy watching my video and recreating this cake for someone you love.

Ingredients For The Cake Read More

One Year Down…​Thank You For Giving Me A Chance

It has officially been 1 year since I started this particular blog and I have been welcomed into the blog world with open arms. I have to admit that every time I write something I second guess myself. I wonder if it’s interesting enough to get you to come back and view another post. I always try to just be myself and that alone is scary.

I remember when I first started my blog I was approached by a well known public figure and he gave me THE BEST pointer. He told me if I wanted my blog to be successive then I had to remain truthful to myself. Choose topics that hit me deep in my core and then just go. Talk the way I do every day, and make sure my personality is present at all times. When he told me this I said well what if people don’t like me or what I have to say?

He responded, “Do you have friends”? “Do they like to engage with you”? “After 17 years does your husband still like you and engage with you”? But most importantly “Do you like you and find yourself interesting”? I thought fair enough!

So here we go! My content is going to be bananas this year, filled with food, diets, crafts, workouts, real talk, and my Life. I am elated to welcome you all to my world.

I know that there are thousands and thousands of blogs that you could have joined or read but you chose mine and I’m honored!

~Belladonna~

I Won’t Let You Leave With That German Chocolate Cake

So you think you are just going to grow up and leave me huh? Not so fast their baby boy. I know when you look in the mirror you see someone that is 6’3, facial hair, and body becoming more muscular. But that not me. I’ll tell you what I see.

On February 10, 2004, I gave birth to the most beautiful baby boy. He instantly stole my heart and I stole his. I could not go into another room without him wanting to be right with me. I remember the first time that I enrolled Elijah in a camp. We would only be separated for 4 hours and his big sister would be in the next room. But that didn’t matter to him. He cried and the instructors told me just to go and they would hold him until he calmed down. But the funny part is, when we walked through the doors the instructors thought he was at least 4. They were shocked when I told them he was 2.

When I returned to pick them up, there my baby was sitting on one of the instructor’s lap. She couldn’t have been more than 5’2 and 115 pounds. So he looked gigantic sitting on her lap and still in tears. When he saw me he ran towards me and leaped into my arms. That memory is forever engraved in my brain. I loved that moment so much! I think I missed him more than he missed me.

So yeah that’s what I see when I look at you. My curly head sweetie pie that needs his mama.

So needless to say when told me that you wanted a German Chocolate Cake for your birthday, I was honored to make it. He’s my baby and I’ll make him anything.

Elijah,

“I promise I will let you go one day but today you will not leave with that German Chocolate Cake. I’m going to enjoy watching you eat every bite.”

I hope you all enjoy watching my video and recreating this cake for someone you love.

Ingredients For The Cake

Please note that I doubled the recipe for the cake only. I prefer bigger cakes.

Heat oven to 350 degrees Cook for 30-35 minutes

  • 1 pkg (4oz) Bakers German’s sweet chocolate
  • 1/2 cup water
  • 4 eggs separated
  • 2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter
  • 2 cup of sugar
  • 1 tsp vanilla
  • 1 cup buttermilk

Cover bottoms of the pans with parchment paper.

Heat up your chocolate and water for two minutes stir until chocolate is completely melted.

Beat egg whites and small bowl with until peaks form and set aside.

Combine flour baking soda and salt. Mix butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks slowly and beating well after each yolk. Add and melted chocolate and vanilla. Then flour mixture alternately with buttermilk and blending. Add egg whites stir gently to blend it then pour into prepared pans.

Please cakes on cooling rack for 15 minutes before frosting.

Ingredients For The Coconut Pecan Frosting

Enough for 3 Large round cakes or 36 cupcakes

  • 4 egg yolks
  • 1 can evaporated milk 1-1/2 tsp vanilla
  • 1-1/2 cups sugar
  • 3/4 cup butter
  • 1 pkg ( 7 ounces) Bakers Angel Flake coconut
  • 1-1/2 cups chopped pecans
  • Whisk egg yolks milk and vanilla and large sauce pan until blended add sugar and butter cook on medium heat 12 minutes stirring constantly until it’s thickened and golden brown. Remove from heat and add coconut and nuts mix well and let it cool for 15 minutes.

You could have chosen any blog to read but you chose mine and I’m honored.

~Belladonnna~

Sweet Sammie Rae’s Strawberry Cake and Cream Cheese Frosting

I have a slight dislike and LOVE for my kids birthday. Dislike because they are getting older and closer to being adults. That is just a depressing thought for me. So we are going to stop talking about that RIGHT NOW! Okay, Moving on.

I love birthday time because I get to create a new cake and design it anyway my kids desire. I may not be a huge fan of some of the flavors they want me to make. But this isn’t my birthday, so I do what they like. Which brings me to Samantha’s birthday cake this year. She loves strawberry cake and I never knew just how much until now. I have never made this cake and I must admit that I wasn’t very hopeful.

The first thing I did was hit Pinterest for some awesome ideas. I was quite concerned that I would get a bad batch of strawberries which would destroy the flavor of my cake. I then stumbled across a recipe that hit right on my issue. The recipe called for frozen strawberries. I learned that you should always use frozen strawberries because the taste will remain consistent.

Often times the cake batter will call for gelatin but I chose to go without it in my recipe. Not for any particular reason, just didn’t want to use it. Also please note how I always place parchment paper at the bottom of the pans. This is a must for me because I have been known for not greasing my pans enough, which will cause your batter to stick.

Ingredients For a 3 Layer Cake

Preheat Oven 325 degrees

Bake for 25-30 minutes

  • 3 Cups Flour
  •  2 1/4 Cups Sugar
  • 1 1/2 Tbsp Baking Soda
  • 3/4 Tbsp salt
  • 1 Tsp Vanilla
  • 2 Cups Strawberries
  • 3/4 Cups Oil
  • 4 Eggs

Cream Cheese Frosting

  • 16 Ounces Cream Chesse ( (2) 8-ounce packs)
  • 3 Cups Heavy Whipping Cream
  • 1 Tsp Vanilla
  • 1 Cup Sugar

Whip the cream cheese, Vanilla, and Sugar. Slowly add heavy whipping cream. Whip Until stiff peaks form.

Please Watch the Video Below for step by step process.

You could have chosen any blog to read but you chose mine and I’m honored.

~BellaDonna~

Makenzie’s Deadliest Chocolate Frosting

When I bake I have an idea of what I want my creation to taste like. I usually know what ingredients I am in the mood for. Then I go on Pinterest and type in specific details and watch the recipes roll in. I always use a combination of recipes and create my own little mix.

Before I go any further let me remind all of you that I am a huge fan of chocolate. The darker the better! I work out like a horse and eat healthy all the time so when it comes to my treats…DON’T PLAY WITH ME!

So without further ado let’s get to this recipe. Only three ingredients are needed to make this delicious, mind-blowing frosting.

Ingredients

  • 2 12 ounce packs of dark chocolate morsels
  • 1 half stick of butter
  • 2 cups whipping cream

Put your heat on low add the butter, after it’s fully melted add chocolate chips. Continue to stir slowly and make sure everything is melted.

In a mixing bowl add 2 cups of Heavy whipping cream. Whip until peaks are formed and then add to your chocolate mixture. Gently fold for two minutes. The purpose of this is to make sure that everything is melted and smooth.

Add the mixture back into your electric mixer.

Now at this point you have a couple of options. Option one, placing your chocolate into the refrigerator for two hours. This will make the chocolate thicken and spread easily onto your 3 layer cake.

Second option serve it warm onto your three layer cakes.

Please watch the short video and enjoy making Makenzie’s Deadliest Chocolate Frosting.

Please refer to my previous post for the 3 layer chocolate cake recipe.

You could have chosen any blog to read but you chose mine and I’m honored.

~BellaDonna~

Makenzie’s Deadliest Chocolate Cake

There is nothing worse than seeing a cake that takes your breath away and then you taste it. It’s thick, dry and you are choking to death. Talk about major buzz kill!!!! Well, push that bad experience aside because I have a treat for you.

Over the weekend I made 2, triple-layer chocolate cakes and the frosting was made from peanut chew candy bars. I have never made a frosting out of a candy bar but I was excited to try something different and mix it up a little bit.

Ingredients:

  • 6 eggs
  • 3- 3/4 cups Flour
  • 2 cups  Sugar
  • 3/4 cup Brown Sugar
  • 2 cups Dark Cocoa Powder
  • 1 1/2 cups melted butter
  • 2 cups Buttermilk
  • 1-1/2 cups Coffee
  • 2 tsp Salt
  • 2 tsp Vanilla Extract
  • 3 tsp Baking Soda
  • 3 tsp Baking Powder
  • Parchment paper

In a large bowl combine all of your dry ingredients and mix together. In a separate bowl add all of the wet ingredients, whisk and slowly add in your dry ingredients.

Line your 3 pans with parchment paper and leave a little extra paper on all sides of the pan. This will make it easier to remove the cakes from the pan.

Bake on 350 degrees for 35 minutes and let cool for 10 minutes before removing from pan.

You could have chosen to read any blog but you chose mine and I’m honored!

~BellaDonna~

Deadliest Chocolate Cake

There is nothing worse than seeing a cake that takes your breath away and then you taste it. It’s thick, dry and you are choking to death. Talk about major buzz kill!!!! Well, push that bad experience aside because I have a treat for you.

Over the weekend I made 2, triple layer chocolate cakes and the frosting was made from peanut chew candy bars. I have never made a frosting out of a candy bar but I was excited to try something different and mix it up a little bit.

Ingredients:

  • 6 eggs
  • 4 cups Flour
  • 2 cups  Sugar
  • 1 cup Brown Sugar
  • 2 cups Dark Cocoa Powder
  • 1 1/2 cups melted butter
  • 2 cups Buttermilk
  • 2 cups Coffee
  • 2 tsp Salt
  • 2 tsp Vanilla Extract
  • 3 tsp Baking Soda
  • 3 tsp Baking Powder
  • Parchment paper

In a large bowl combine all of your dry ingredients and mix together. In a separate bowl add all of the wet ingredients, whisk and slowly add in your dry ingredients.

Line your 3 pans with parchment paper and leave a little extra paper on all sides of the pan. This will make it easier to remove the cakes from the pan.

Bake on 350 degrees for 35 minutes and let cool for 10 minutes before removing from pan.

Frosting Ingredients

  • 50 pieces of Peanut Chew
  • 4 tbs butter
  • 4 cups Confectioners Sugar
  • 3/4 cups of heavy whipping cream (add more if needed)

Bring the pan to a nice low heat and melt the butter. Once butter is fully melted add the candy. Remove from heat and pour melted candy into the Confectioner Sugar and add whipping cream.

Frosten the 3 layers (including the top of the 3rd layer) and if you like you can melt 10 pieces of the candy in the microwave and drizzle it on top of the cake.

Please refer to all the Pictures below and the short video on making the frosting. However please use half the amount of butter than on the video. I needed enough for six cakes you only need enough for 3 cakes.

You could have chosen any blog to read but you chose mine and I’m honored!

~BellaDonna~