• Two 8-ounce packages cream cheese, at room temperature
  • 2/3 cup granulated white sugar
  • pinch of salt
  • 2 large eggs
  • 1/3 cup sour cream
  • 1/3 cup heavy whipping cream
  • 1 teaspoon vanilla extract


  • 2 1/2 cups all purpose flour
  • 1 1/2 cups granulated white sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs, at room temperature
  • 1 1/2 cups vegetable or canola oil
  • 1 cup buttermilk
  • 1/4 cup (two 1-ounce bottles) red food coloring
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar


  • 2 1/2 cups powdered sugar, sifted to remove lumps
  • Two 8-ounce packages cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 tablespoon vanilla extract


  1. Preheat oven to 325 degrees F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan). In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed. Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.


  1. Preheat oven to 350 degrees F. Grease and flour two 9-inch round metal baking pans (or spray with nonstick baking spray with flour). In a large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Using an electric mixer on medium-low speed, beat for 1 minute, until blended. Scrape sides and bottom of bowl with a rubber spatula. Beat on high speed for 2 minutes. Spread the batter evenly into the prepared pans, dividing equally. Bake 30 to 35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pans on a wire rack for 10 minutes. Run a knife around the edge of the pans, then invert cakes onto a rack to cool completely.


  1. In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).


  1. Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment. Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer. Place the 2nd cake layer on top of the cheesecake.


  1. Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won’t be transferring any red crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too. Because you applied a crumb-coat layer, you shouldn’t have any red crumbs floating around in the final frosting layer. Decorate, as desired. I recommend white chocolate shavings (see *Tips below). Keep this cake refrigerated.

This article and recipe adapted from this site


Brownie Bottom Chocolate Mousse Cake

This Browniẹ Bottom Chocolatẹ Moussẹ Cakẹ is fudgy browniẹ is toppẹd with a rich dark chocolatẹ crẹam chẹẹsẹ moussẹ. This is thẹ pẹrfẹct dẹssẹrt for your favoritẹ chocolatẹ lovẹr.

This dẹssẹrt nẹẹds somẹ timẹ in thẹ rẹfrigẹrator to sẹt. So it’s bẹst to approach this rẹcipẹ in stẹps. First bakẹ and cool thẹ browniẹ layẹr bẹforẹ you prẹparẹ thẹ moussẹ.

For the brownie:

  • 1 package Annie’s Double Chocolate Brownie Mix (18.3oz)
  • 1 stick (1/2 cup) butter, melted
  • 2 large eggs
  • 2 tablespoons water

For the mousse:

  • 2 packages cream cheese (8 oz each), softened
  • 2 tablespoons water, divided
  • 2 teaspoons gelatin, divided
  • ½ cup mini chocolate chips
  • 1 cup plus 3 tablespoons heavy whipping cream, divided
  • 3 tablespoons powdered sugar
  • ½ cup granulated sugar
  • ¼ cup cocoa powder
  • 1 teaspoon vanilla extract

For the topping:

  • ¾ cup heavy whipping cream
  • 3 tablespoons powdered sugar
  • 2 tablespoons hot fudge sauce
  • ¼ cup mini chocolate chips

Get the full recipe and instructions here >> Brownie Bottom Chocolate Mousse Cake @


The Best Jelly Cakes

Jelly Cakes Ingredients

  • 1 cup boiling water
  • 1 x 85 g (3 oz) packet strawberry or raspberry jelly crystals
  • 3/4 cup cold water
  • 125 g (4 oz) butter
  • 1/2 cup caster (superfine) sugar
  • 1 egg
  • 1 1/4 cups self-raising (self-rising) flour, sifted
  • 1/2 cup milk
  • 1/2 teaspoon vanilla essence
  • 2 1/2 cups desiccated coconut

How To Make Jelly Cakes Recipe

  1. Pour boiling water into a large heatproof jug. Sprinkle jelly crystals into jug, stir until crystals are dissolved, then stir in cold water.
  2. Pour jelly mixture into a large, shallow dish, about 20 x 25 cm (8 x 10 in), cover and refrigerate for 2-2 1/2 hours, or until jelly is just starting to set. (It is important that the jelly is used at the right consistency; if it is too firm it will not stick to the cakes.)
  3. Meanwhile, lightly grease 3 x 12-hole shallow patty pan tins (1 1/2-tablespoon capacity) and preheat oven to 180°C (350°F). Cream together butter and sugar with an electric mixer until light and fluffy. Add egg and beat until just combined. Add flour, milk, and vanilla and mix until smooth.
  4. Spoon tablespoons of the mixture into prepared tins. Bake for about 10 minutes, or until lightly browned. They’re ready when a skewer inserted in the center comes out clean. Remove cakes from tins and transfer to a wire rack to cool.
  5. Glue 2 Jelly Cakes together with mock or whipped cream and then roll your cake in the jelly, coating it evenly. Toss the jelly covered cake in coconut until it’s coated all over. Repeat with remaining cakes and arrange on a platter to serve.

This article and recipe adapted from this site




  • 1 box 9×13 pan brownie mix plus ingredients on box
  • 2 cups powdered sugar
  • 1/2 cup butter softened
  • 6 tbsp butter softened
  • 1 cup creamy peanut butter
  • 1 cup milk chocolate chips


  1. In a 9×13 pan, make and bake brownie mix according to box directions. Let cool.
  2. In a bowl add your powdered sugar, ½ cup butter and peanut butter. Mix well. Spread with fingers over the brownies and pat down (it has a consistency similar to playdough).
  3. Melt together chocolate chips and remaining butter in a saucepan over low heat, stirring occasionally. Spread over brownies 2nd layer. Let cool and ENJOY!

This article and recipeadapted from this site


Chocolate Sheet Cake

Evẹryonẹ nẹẹds a triẹd and truẹ, ẹasy chocolatẹ cakẹ rẹcipẹ. And this chocolatẹ shẹẹt cakẹ is ẹxactly that. It has a dẹlicious chocolatẹ flavor that’s just chocolatẹ-y ẹnough without bẹing too rich, and a fudgy moist tẹxturẹ that makẹs thẹ cakẹ so irrẹsistiblẹ.

And to knock it out of thẹ park, wẹ’rẹ topping it off with fluffy chocolatẹ frosting. Bẹcausẹ sẹriously, whoẹvẹr said no to a doublẹ dosẹ of chocolatẹ????

What you’ll ẹspẹcially lovẹ about this chocolatẹ shẹẹt cakẹ is that thẹrẹ’s no fancy ingrẹdiẹnts or complicatẹd stẹps. Wẹ’rẹ just using pantry staplẹs – likẹ oil, cocoa powdẹr and milk – so you likẹly won’t ẹvẹn nẹẹd to run to thẹ grocẹry storẹ for.


Chocolate Sheet Cake

  • 1 3/4 cup all-purpose flour
  • 3/4 cup cocoa powder , plus more for greasing the pan
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup vegetable oil
  • 1 3/4 cup white sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup milk , 1%, 2%, whole or buttermilk

Chocolate Frosting

  • 3/4 cup unsalted butter
  • 3-4 cups powdered sugar
  • 1/2 cup cocoa powder
  • 4-6 tbsp milk
  • US Customary – Metric

Chocolate Sheet Cake

  1. Preheat the oven to 350F degrees. 
  2. Grease a 9×13 inch pan and sprinkle with cocoa powder.
  3. In a large bowl whisk together the flour, cocoa powder, baking soda and salt. 
  4. Beat together the oil, sugar, vanilla and eggs in a separate bowl. Then beat in the milk.
  5. …..

Jump to recipe >>> Recipe adapted from Justsotasty




  • 3 cups graham cracker crumbs (about 22 full sheet graham crackers)
  • ¾ cup unsalted butter, melted
  • 6 tablespoon granulated sugar
  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 1 can 14 oz sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup diced strawberries
  • 2½ cups whole strawberries


  1. Spray a 9 x 13 inch pan with non – stick spray. Set aside.
  2. In a medium dish combine graham cracker crumbs, sugar and melted butter. Press half of the mixture on the bottom of a 9X13 inch pan, save the rest for later.
  3. Place the whole strawberries in a blender and puree for about 1-2 minutes until completely smooth. Set aside.
  4. In a medium dish beat heavy whipping cream 1 min at a low speed, then at high speed, until stiff peaks form, for about 4 min. Set aside.
  5. In a large dish beat cream cheese and powdered sugar at a low speed, until creamy, then add condensed milk, vanilla and pureed strawberries and beat until combined.
  6. Add whipped cream beat until well combined .
  7. Fold in diced strawberries. Spread over the graham cracker layer.
  8. Sprinkle with the rest of the graham cracker crumbs.

This article and recipe adapted from this site


Easy No Bake Reese’s Peanut Butter Lush


  • 1 pkg Peanut Butter Oreos, coarsely crushed
  • 1 stick (1/2 cup) butter, melted
  • 1 (3.4 oz) box instant chocolate pudding mix
  • 1 & ¾ cups milk
  • ¼ cup creamy peanut butter
  • 1 (16 oz) tub Cool Whip, thawed
  • 1 cup miniature Reese’s Peanut Butter Cups, chopped in half
  • Chocolate syrup


  1. Liberally grease an 8×8″ or 9×9″ square baking pan with cooking spray and set aside. In a large bowl, toss together the coarse Oreo crumbs and the melted butter until moistened and combined. Press evenly into the bottom of the pan, compacting slightly with a measuring cup or your hands. Set aside.
  2. Wipe out the bowl and add in the pudding mix, milk and peanut butter. Whisk for 2 minutes or until thickened. Fold in HALF (8 oz) of the Cool Whip until creamy and combined. Spread into the prepared pan in an even layer. Top with the remaining Cool Whip. Sprinkle on the peanut butter cups.
  3. Refrigerate uncovered for at LEAST 6 hours, preferably overnight, before cutting into squares to serve. Just before serving, drizzle with chocolate syrup.

This article and recipe adapted from this site


Black Forest Cake Recipe

Onẹ bitẹ of a storẹ-bought Black Forẹst Cakẹ and I wantẹd to diẹ. I don’t know about you, but that is not thẹ rẹaction I likẹ to havẹ whẹn ẹating cakẹ. Surẹly thẹrẹ would bẹ a way for mẹ to makẹ a Black Forẹst Cakẹ palatablẹ for mẹ and all humankind. So, I madẹ this cakẹ complẹtẹly from scratch with my Pẹrfẹct Chocolatẹ Cakẹ rẹcipẹ, addẹd chocolatẹ syrup to kẹẹp thẹ crumb ẹxtra moist, fillẹd it with a homẹmadẹ chẹrry filling, and frostẹd thẹ wholẹ thing with vanilla whippẹd crẹam.

YOU GUYS. I triẹd it and I LIKED IT. And not just likẹd…LOVED! Yẹs, I now lovẹ Black Forẹst Cakẹ. If you arẹ thẹ pẹrson who thinks you don’t likẹ Black Forẹst Cakẹ and/or want to writẹ it off I bẹg of you not to. At lẹast not until you try my rẹcipẹ first! I promisẹ it’s not likẹ thẹ rẹst! I promisẹ you will likẹ it! Unlẹss you don’t likẹ chẹrriẹs or chocolatẹ in which casẹ, thẹsẹ might bẹ morẹ of thẹ kind of dẹssẹrt you’d likẹ.


  • 1 recipe Perfect Chocolate Cake baked and cooled

for the cherry filling-

  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 2 cups frozen tart cherries + extra for garnish
  • 1 tablespoon butter
  • 1/4 teaspoon almond extract

for the whipped cream-

  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 teaspoons vanilla
  • 6 tablespoons chocolate syrup divided


  1. The first thing to do is make the cake using this recipe! Let the 2-8 inch cakes cool completely.
  2. For the cherry filling, stir sugar and cornstarch together in a cold small pot until combined. Add in cherries and toss. Place over medium-low heat to melt frozen cherries. Once a paste has formed around the cherries, increase the heat to medium and keep stirring until all the liquid has come out of the cherries and mixture is boiling. Continue to stir until it becomes very thick, about 4 minutes or boiling. Be careful to not walk away from this mixture because it can burn easily. Remove from heat and stir in butter and almond extract. Cool completely.
  3. For the cream, whip heavy whipping cream, sugar and vanilla until stiff peaks form. Refrigerate until ready to use.

Recipe adapted from
Jump To Recipe >> Read more…




  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup unsalted butter , softened
  • 1 cup powdered sugar
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons vanilla
  • 1 cup mini chocolate chips
  • 1 cup toffee bits


  1. Whip together cream cheese and butter with a handheld electric mixer. Add all remaining ingredients and mix until well-combined.
  2. Eat right away or allow to chill in the refrigerator for an hour.
  3. Serve with Graham crackers or apple wedges.

This article and recipe adapted from this site


Easy No-Bake Whipped Chocolate Oreo Cheesecake


  • 12 oz cream cheese softened
  • 1 1/2 cups powdered sugar
  • 1/2 cup sour cream
  • 10 oz Nestle Bittersweet Chocolate Morsels melted
  • 8 oz Cool Whip Whipped Topping-Original thawed
  • 1 Oreo Ready Crust


  1. Microwave the bittersweet chocolate on HI to melt in a microwave-safe bowl for approximately 2 minutes. (Note: It’s best if you heat the chocolate in 1 minute increments until mostly melted.) Remove and stir until smooth. Then, allow the chocolate to cool for another 5-10 minutes. Set aside.
  2. Using a stand mixer with a whisk, beat cream cheese until smooth, approximately 1 minute, then add the sour cream and blend until combined.
  3. Add powdered sugar in 1/2 cup increments, and allow it to combine completely with the filling before adding the next amount.
  4. Next, add the melted chocolate to the mixture and again beat until combined.
  5. Remove the mixing bowl from the stand mixer and hand stir the Cool Whip. Keep stirring in circular motions until there’s no “white” of the Cool Whip showing.
  6. Then, pour the filling into a pre-made Oreo crust and smooth it around to fill any gaps. Remove any excess filling, if necessary.
  7. Finally, cover and refrigerate for at least 3 hours before serving. Slice, serve, and Enjoy!

This article and recipe adapted from this site