Chocolate Pudding Frosting

Oh-my-goodness, y'all! This frosting is RIDICULOUS!

(And by ridiculous, I mean good!)

It's so simple, and so yummy! 

Ingredients needed:

- 1 (5.9oz) box of Instant Chocolate Pudding

- 1 (16oz) container of whipped topping

- milk

1.) In a large bowl, mix pudding packet with HALF of the milk called for on the package directions. Whisk until pudding mixture is thick (about 2 minutes).

2.) Fold in 1/2 of the whipped topping.

I ended up using about 3/4 of the whipped topping. Just eyeball it....tasting it works well too!

3. Refrigerate your frosting for at least an hour. This should give you time to bake and cool your cake or cupcakes.

I whipped up my favorite chocolate cake (I'll share this recipe on a different post!) and slathered a good amount between my cake layers, then frosted the entire cake!

I must say this is, by far, not one of my prettiest cakes! It is great for a quick and yummy weeknight dessert though!

I had NO complaints on the appearance, only compliments of how absolutely wonderful it tasted!

Please make sure you keep it in the refrigerator when not serving it. With the milk and the whipped topping, this is important!

You can use any flavor pudding and I'm sure it will turn out just as amazing!

I will definitely be making this with vanilla and banana pudding! The possibilities are endless! 

Enjoy!

Easy Reese's Cake

 

I'm so excited to be able to share this recipe!  It comes out so moist and not overly sweet!

 

The only ingredients you will need are:

~ Chocolate Cake Mix (and ingredients called for on box)

~ 2 Packages of King Size Reese's Peanut Butter Cups (Frozen)

~ 1 small can of Sweetened Condensed Milk 

~ 1 container of Cool Whip

 

1.) Mix the cake mix according to package directions.  Put in a greased and floured 9x13 pan and bake until a toothpick inserted in the center comes out clean.

 

2.) Let the cake rest for about 5 minutes, then poke holes with the end of a wooden spoon.  I just randomly poke holes until it looks like enough.

 

 

 

3.) After that, pour about 3/4 of the sweetened condensed milk on the cake.  Try to get as much IN or NEAR the holes as possible. Cover with aluminum foil and put in the refrigerator until completely cool.

 

* NOTE: It will look extremely messy and wet at this point.  Don't be afraid!  It will all drain into the cake eventually. 

 

4.)  Once the cake is completely cooled, cover with the entire container of Cool Whip. Put it on just like you would frosting.

 

5.) Take the Reese's out of the freezer and smash, in the package, with a rolling pin or something heavy.  When the candy is in crumbles, sprinkle on top of the Cool Whip.

 

Sorry, no pics of this step.  I was in a hurry trying to finish the cake and get out the door!

 

 I like to garnish with a little chocolate syrup and sometimes a little melted peanut butter!  This cake is a real treat, especially if you don't like frosting! 

 

I've made this with Butterfinger candy bars crumbled on the top too!  Just use your imagination and you could make ANY flavor combination imaginable!

 

I really hope you try this cake!  It's amazing!  Please make sure you keep it in the refrigerator!

Camo Cupcakes

It's no secret that I like to bake.  I have quite a few friends who call me on birthdays and other special occasions to request cupcakes, and I am always super happy to get those calls!  It's so rewarding to assist people I love in having a good time!  Yes, I realize how corny that sounds, but it is SO, SO true!!

 

 

 

This past summer, my neighbor called with a very country request.  She wanted camouflage cupcakes with the Browning deer on top.  So....deer and camo is what she got!  I had so much fun making these!   

 

 

The cake itself is simple.  Use your favorite white cake mix and your favorite chocolate cake mix (you can definitely use a box mix if you want).

 

~ Go ahead and make both cake batters. (You should probably preheat the oven now too...sometimes I forget to do that!)

 

~You're going to need 4 bowls:

Bowl #1: 1 cup of white cake batter

Bowl #2: 1 cup of white cake batter, 1Tbsp. chocolate icing and green food coloring (I like to use food color gel, it doesn't get runny this way)- just mix until you get your shade of green the way you want!

Bowl #3: 1 cup of white cake batter and 1 cup of chocolate cake batter

Bowl #4: Just chocolate batter in this one

 

~ Now the fun begins!  Once everything is properly mixed, you can start dropping in spoonfuls of cake batter.  I did this randomly.  I also used white cupcake wrappers.  The color of the cake bleeds through so it looks like the camouflage cake!

 

~ Follow the directions for temperature and timing on the box.  Bake until a toothpick inserted in the center comes out clean.  Let cool completely before frosting.

 

~ I frosted these with vanilla frosting that I tinted green. 

 

~ To make the deer heads, melt peanut butter and chocolate chips together.  Pipe them onto wax paper and let harden.  Then top your cupcakes and you're good to go!

 

 

Happy Baking!  Please send pictures and let me know how these turn out for you!

 



 

(**Note:  I do realize that I forgot one deer head.  I didn't notice until I took this picture, but I quickly made one more and slapped it on there...all was well after that!)