Coffee Cake

I got this recipe from my local newspaper. It calls for any fruit and i just so happened to have blackberries from my mom's garden that i had frozen so that's what i used. I will make this again and again! and side note...don't do what i did and read the instructions wrong.i added 1 tablespoon of almond flavoring and 1 1/2 tablespoon of salt in my first batch. can you imagine what that tasted like?? blah!!! that first cake went right in the trash :)

1/2 cup butter, softened

8 oz cream cheese

1 tsp almond flavoring

2 cups sugar

4 eggs

1 1/2 cup flour

1 1/2 tsp baking powder

1 tsp salt

1 3/4 cup fruit (blackerries, bluberries etc..)tossed in 1 tblsp flour and 2 tbslp sugar

Lemon glaze:

2 cups powdered sugar

2 tbsp lemon juice

2 tbsp heavy cream

1 tbso softened butter

Preheat oven to 350. Combine butter, cream cheese, almond paste and sugar and beat until fluffy.

Add eggs, flour, baking powder, and salt then fold in your fruit. Bake in well greased bundt pan for 35-45 minutes.

While it cools, combine ingredients for glaze and stir until smooth. Drizzle over your cake.

My Favorite Cake in the world!!!

I made Daniel a cake for Father's Day. We love this cake around here! It's so moist and melts in your mouth...not to mention the frosting is delicious! Definately definately definately make this! i got this here http://thepioneerwoman.com/cooking/2007/06/the_best_chocol/ suprised? :)

Pioneer Woman Chocolate Sheet Cake

Combine in a mixing bowl:2 cups flour2 cups sugar1/4 teaspoon salt
In a saucepan, melt: 2 sticks butterAdd 4 heaping tablespoons cocoa. Stir together. Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.Add:2 beaten eggs1 teaspoon baking soda1 teaspoon vanillaStir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.

While cake is baking, make icing:Chop 1/2 cup pecans finely.Melt 1 3/4 sticks butter in a saucepan.Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat. Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugarStir together.Add pecans, stir together, and pour over warm cake.

Cut into squares or because it's so good...just eat straight from the pan! :) Seriously, this is my favorite cake ever and i'm not sure anything can top this! well..i like carrot cake and german chocolate too :)

Cake Balls

I've had these before but it's been a while. This weekend was a relaxing weekend for me and i wanted to make something simple, mouth-watering and something Daniel has never had. These are so unbelievably good! You can't stop eating at one!! It's a hard chocolate coating on the outside and a soft moist cake on the inside. I'm thinking of all the ways to vary this recipe...chocolate almond bark outside with white cake and white icing, chocolate with chocolate cake and chocolate icing, carrot cake with cream cheese icing! but i went with Red Velvet cake and cream cheese and i'm so glad i did!

So simple...bake your cake mix according to directions. When the cake is done and still warm, crumble it up in a large bowl with a can of frosting. WARNING: You will be tempted to grab a fork, sit down and eat the whole bowl just like this!! :) (again, i used red velvet cake and whipped cream cheese frosting but you can mix it up however!)

Now...important....refrigerate cake and icing for quite a while before you start making the balls. (i refrigerated for 1.5 hours and that didn't do it for me...when i started to form the balls, they fell apart so i had to stick them back in for another hour or so) Melt almond bark (vanilla or chocolate-depends on cake choice) and dip the balls in the bark. I used a fork to do this.

SO GOOD!!!!!