#1,471 and #1,472: Chocolate Cherry Cake and Chocolate Glaze

This chocolate cherry cake recipe has been sitting on one of my pinterest boards for over two years now.  So when I needed to make a dessert for the cake walk at our church, I figured it would be time to make it and try it.  Although I enjoyed this recipe and the cake was definitely nice and moist, it wasn't the greatest thing I've ever eaten.  You have to really love cherry pie filling too (which I generally do).  Would I make this particular recipe again, probably not.

Once my cupcakes were done though, I knew it needed a chocolate frosting/glaze of some sort, so I decided to use this recipe to make it.  I LOVED the glaze!  It was a little thick for my liking, so I used A LOT (probably about a cup or so) of the heavy whipping cream until it thinned out to the consistency I wanted it to be.  I would definitely make the glaze/frosting again!

Chocolate Cherry Cake
1 chocolate cake mix

2 eggs

1 C. water

1 can cherry pie filling

Mix cake mix, eggs, water and pie filling together and bake according to the directions on the cake box.

Chocolate Glaze

3 oz Baker’s Semi-Sweet Chocolate
2 tbsp whipping cream
1 tbsp butter

Microwave Baker’s Chocolate, whipping cream and butter in microwaveable bowl on HIGH 1 to 2 min. or until butter is melted. Stir until chocolate is completely melted and mixture is well blended.

#1,461: Vanilla Cream Cheese Butter Cream Frosting

I made this butter cream frosting to go with some cupcakes I made for Matthew's 3rd birthday with my in laws.  I have to admit, I really loved this frosting.  I'm not a huge fan of frosting because it is so ridiculously sweet, but the cream cheese in this really mellowed it out.  I will definitely be making this one again!!!  It was so simple to make.  I also finally broke down and got a re-usable pastry bag and a tip (instead of just using a ziplock bag like I normally do) and I'm so glad I did.  I was pretty afraid of piping frosting, but my goodness not only was that easy, but it did look so much nicer!!  I think it's time I took a class on how to decorate cakes.....

2 Sticks (1 Cup) of Softened Butter (Room Temp.) 

1 lb. Confectioners Sugar

2 oz. Cream Cheese (room Temp.)

1/4 Cup Sweetened Condensed Milk

1 1/2 Tbsp Vanilla Extract

2-3 Tbsp Heavy Cream (or Milk)
(I used green food coloring for this recipe too)

In a medium bowl cream together the room temperature butter, cream cheese, vanilla extract and the sweetened condensed milk until it is all incorporated.

Slowly add in the confectioners sugar until it is all combined.

To achieve the desired consistency, add in a tbsp of heavy cream (milk works too) until you get to where you like your frosting. Because I don't use a lot of cream cheese in this recipe, the amount I do use compliments the other aspects, creating a creamy, sweet vanilla frosting that is seriously good!

The more heavy cream or milk you add the creamier the frosting is, if it seems grainy or dry, add more. And if you add too much liquid, just add in more powdered sugar until you get the consistency you like! 

#867: Cream Cheese Frosting

I made this frosting to go with the vanilla star wars cupcakes I made for the kids' birthday party.  This was definitely an easy frosting to make and I loved it.  My nephew surely didn't as he cried as he ate his cupcake, but I thought it was delicious.  I would definitely make this recipe again. 

8oz. cream cheese
1/4 cup butter
1 cup confectioner’s sugar
1-1/2 tsp vanilla

Beat together the cream cheese and butter. Slowly add the confectioner’s sugar, then the vanilla.

#545: Vanilla Buttercream Frosting

When I made the Everlasting Cupcakes for Chloe's birthday, the original recipe said to use buttercream frosting.  I didn't want to buy one that was already pre-made/store bought so I googled the recipe and came across this one.  It is DELICIOUS.  I mean, really, really good.  I loved it...a lot.  Make this for you next batch of cupcakes.  Yum!

20 tablespoons (2 1/2 sticks) unsalted butter, softened
2 1/2 cups Confectioners’ sugar (10 ounces)
1/8 tablespoons table salt
2 teaspoons vanilla extract
2 tablespoons heavy cream

In standing mixer fitted with whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.

Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds. Scrape down bowl and beat at medium speed until mixture is fully combined, about 15 seconds.

Scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 10 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.