Coffee and Cream Brownies Recipe

At a Glance
Prep Time : 5min
Cook Time : 25min
Course : Dessert, Snack, Tea Time
Special : Easy, Kosher (Dairy), Non-Alcoholic, Quick, Vegetarian
Type of Prep : Bake, Mix / Beat
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Party, Spring, Summer, Winter

 

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Coffee and cream cheese give rich flavor to brownies. The recipe uses a boxed brownie mix to save time, but you would never know it from the end result.
INGREDIENTS:
1 (3 ounces) package cream cheese, softened
2 Tablespoons butter or margarine, softened
1/4 cup sugar
4 eggs, divided use
1/2 teaspoon vanilla
1 Tablespoon flour
2 Tablespoons instant coffee granules
1/4 cup warm water
1 (19.8 ounces) box family size brownie mix
1/2 cup vegetable oil
PREPARATION:
Preheat oven to 350 degrees F.

Combine cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in 1 egg and vanilla, then stir in flour and mix well.

 

Recipe Feedback:
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Coffee and cream cheese give rich flavor to brownies. The recipe uses a boxed brownie mix to save time, but you would never know it from the end result.
INGREDIENTS:
1 (3 ounces) package cream cheese, softened
2 Tablespoons butter or margarine, softened
1/4 cup sugar
4 eggs, divided use
1/2 teaspoon vanilla
1 Tablespoon flour
2 Tablespoons instant coffee granules
1/4 cup warm water
1 (19.8 ounces) box family size brownie mix
1/2 cup vegetable oil
PREPARATION:
Preheat oven to 350 degrees F.

Combine cream cheese and butter; blend thoroughly. Add sugar and blend until light and fluffy. Beat in 1 egg and vanilla, then stir in flour and mix well.

Rhubarb Almond Sour Cream Squares

This coffee cake or dessert includes brown sugar, butter and sour cream, flavored with almond extract. Diced rhubard is folded into the batter.

Ingredients:
Topping:
1/2 cup granulated sugar
2 Tablespoon butter, melted
1/2 cup chopped almonds
Cake:
1 1/2 cups packed brown sugar
1/2 cup butter
1 egg
1/2 teaspoon almond extract
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
2 cups diced fresh rhubarb
Method

Preheat oven to 350 degrees; grease a 9x13-inch pan. In a small bowl mix sugar, nuts, and 2 Tablespoons melted butter together until crumbly, set aside. In a medium bowl, cream brown sugar, butter, egg and extract. Whisk flour, baking soda and salt together and add to creamed mixture alternately with sour cream; fold in rhubarb. Spread mixture into prepared pan and sprinkle with topping. Bake at 350 for 45 to 50 minutes, until done. Cool in pan and cut into squares. Makes 8-10 servings.

Notes: Rhubarb and almonds are a perfect combo in this tasty snack cake. I love it for breakfast with coffee, or for an afternoon snack. It's also a yummy dessert topped with a dollop of whipped cream mixed with a few drops of almond extract.

Number of servings: 10-12

Submitted By: tyxe

Chocolate Cream Swirl Cake Recipe

At a Glance
Prep Time : 15min
Cook Time : 40min
Course : Cakes, Dessert
Special : Easy, Large Quantity, Low Sodium, Non-Alcoholic
Type of Prep : Bake, Blend / Process, Mix / Beat
Cuisine : U.S. Regional
Occasion : Fall, Family Dinner, Party, Picnic, Potluck, Shower, Spring, Summer, Winter

 

Deliciously rich and moist devil's food cake is swirled with a vanilla cream cheesecake filling and chocolate chips galore. Serve with a scoop of ice cream or whipped cream on top for a truly decadent dessert.

INGREDIENTS:
1 (8 ounces) block cream cheese, at room temperature
1/2 cup sugar
3 large eggs, at room temperature, divided use
1 tsp pure vanilla extract
1-1/4 cups miniature chocolate chips, divided use
1 (18.25 ounce) box devil's food cake mix
3/4 cup oil
3/4 cup water
Optional ice cream or whipped cream for topping

PREPARATION:
Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with non-stick foil or grease pan liberally.

In a small bowl, beat cream cheese, sugar, 1 of the eggs, and vanilla extract until smooth.

 

Fold in 1/4 cup of the miniature chocolate chips. Set aside.

In a large bowl, combine cake mix, the 2 remaining eggs, oil, and water. Fold in 1/2 cup of miniature chocolate chips. Pour chocolate cake batter into prepared pan.

Drop spoonsful of cream cheese mixture evenly over cake batter. Use a butter knife to swirl the cream cheese mixture throughout the chocolate cake batter, then top with remaining 1/2 cup miniature chocolate chips.

Bake 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool chocolate cream swirl cake to room temperature on rack before cutting.

Yield: about 36 servings, depending on cut size

Miss Lousie's Chocolate Cake

This dessert contains chocolate cake mix, instant pudding mix, sour cream, yogurt, sugar, vanilla and almond extracts and white chocolate chips.

 

Ingredients:
1 box Duncan Hines dark chocolate cake mix
1 box (3.5-oz.) Jello French vanilla instant pudding mix
4 eggs
1/2 cup sugar
1/2 cup sour cream
1/2 cup vanilla yogurt
3/4 cup canola oil
2 t. almond extract
2 t. vanilla extract
1 cup white chocolate chips
1 tub classic chocolate frosting
1/3 cup Kahlua coffee liqueur
Fresh whipped cream
Fresh raspberries
Pam cooking spray with flour

Method

Mix first nine ingredients in electric mixer until smooth. Stir in the white chocolate chips with a wooden spoon; batter will be thick. Spray a Bundt pan with Pam with flour; spoon in batter. Bake at 350 degrees for 50-60 minutes, until toothpick comes out clean. Cool slightly; invert onto serving plate. Put frosting into a glass bowl and microwave for 1-2 minutes; add Kahlua. While cake is warm glaze with the frosting. Let cool. Serve with fresh whipped cream and raspberries.

Notes: My family and friends love this recipe. It is fast, easy, and very very moist.
Number of servings: 12

Submitted By: Lisa Jenkins

Pina Colada Rum Cake

Fix up yellow cake mix by adding pineapple juice, oil, pineapple, and coconut. Drizzle the baked cake with rum and cream of coconut, then top with a tropical-tasting whipped topping.

 

Ingredients:
1  2-layer size yellow cake mix
1/2 cup melted butter
2  Eggs
3/4 cup pineapple juice
1/3 cup olive oil
1 20-oz. can crushed pineapple with juice
7 oz flaked coconut (1/2 of 14 oz package)
1/2 of 15-oz can cream of coconut
1/3 oz golden rum (optional)
1 pkg (3.4 oz) instant vanilla pudding mix
1 8-oz container frozen whipped dessert topping, thawed

Method

In a large mixing bowl beat first 5 ingredients together with an electric mixer until smooth, about 1 minute. Add 1/2 cup of the pineapple with juice and half of the coconut, stirring until combined. Pour batter into glass 13 x 10 baking dish (or a bit larger). Bake at 350 about 35 minutes or until a wooden toothpick inserted near the center comes out clean. Allow to cool 30 minutes, then prick top all over with large fork, wiggling a little to enlarge holes. Drizzle 1/2 of the cream of coconut and 1/4 cup golden rum over the top. Refrigerate cake while making topping. For Topping, mix together remaining pineapple, pudding mix, remaining golden rum, remaining cream of coconut, whipped topping and half of the remaining coconut. Spread topping on cake and sprinkle remaining coconut on top. Store in refrigerator but taste improves when served at room temperature.

Notes: A smaller can of cream of coconut can be used for a less sweet, less moist cake. The rum may be omitted along with the word "Rum" in the title.

 

Number of servings: 15 to 20

Submitted By: GinaMia

Double Chocolate Mint Meltaway

This cake packs a chocolate-mint surprise. Chocolate-covered mint patties are baked into each chocolate cake layer as well as layered between the frosted cake layers.

 

Ingredients:
1 Package 2-layer-size chocolate cake mix
2 Containers Rich and Creamy Milk Chocolate frosting
30 chocolate-covered mint patties
Tubed Icing (optional)

Method

Heat oven to 350 degrees. Grease and flour 2 9-inch round baking pans; set aside. Prepare cake mix according to package directions. Pour batter into prepared pans. Put 10 unwrapped chocolate mint patties in a circle on each cake before baking. Bake about 30 minutes or until done. Cool 10 minutes; remove from pans. Cool completely. Spread some of the icing on 1 side of each of the cakes. Arrange 10 more unwrapped candies on 1 of the cakes. Invert cake with no candy on top of other cake, frosting side down. Spread remaining frosting over top and sides of cake. Use tube of icing to write on cake, if desired.

 

Submitted By: Spider monkey

Decadent Triple Layer Mud Pie

Instant pudding and a pre-made Oreo crust make this decadent dessert easy as pie. Give it plenty of time to cool so it cuts cleanly.

Ingredients:
3 squares semi-sweet baking chocolate, melted 
1/4 C canned sweetened condensed milk 
1-6oz Oreo pie crust 
2 C cold milk 
2 pkg (4-serving size each) chocolate flavor instant pudding & pie filling 
1-8oz tub cool whip whipped topping, thawed

Method

Mix chocolate and condensed milk until well blended. Pour into crust. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick) Spoon 1 1/2 cups of the pudding over chocolate layer. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping. Refrigerate 3 hours.

Decadent Chocoholic's Cake

If chocolate cake just isn't chocolatey enough, try this dessert recipe. Top it with nuts or coconut if you want to add some contrast to the flavor.


Ingredients:
2/3 cup butter
8 ounces bittersweet chocolate, coarsely chopped
4 eggs
1 cup sugar (can use slightly less - depends on how sweet you prefer it) 1/2 cup flour (can use slightly less, depending on how moist you prefer it) 1 teaspoon baking powder
4 tablespoons cocoa powder
1 teaspoon vanilla extract
1/4 sour cream (can substitute with natural yoghurt)
2/3 cup heavy or whipping cream
9 ounces bittersweet chocolate, finely chopped
Finely chopped toasted nuts such as pecans, or flaked coconut (Optional)


Method

1. Preheat oven to 180 C/ 350 F/ Gas mark 4. Line a circular 9 inch cake tin with greaseproof or non-stick paper and grease the tin. 2. Melt the chocolate and butter in a saucepan over hot water. Stir gently until smooth. 3. Beat the eggs with the sugar, and then stir in the flour, cocoa powder, baking powder and vanilla extract. 4. Fold in the melted chocolate and butter mixture gradually. Then fold in the sour cream. 5. Pour batter into prepared pan and bake for 45-50 minutes or until a toothpick inserted into the centre comes out clean. 6. Allow the cake to cool completely before frosting. 7. To make frosting: Heat the 2/3 cup of whipping/heavy cream in a saucepan, then stir in the 9 ounces of chopped chocolate until smooth. If too thick, add more cream, if too thin, add more chocolate. Frost the cake, and then add optional chopped nuts or coconut if desired.

Submitted By: sandra021@gmail.com

Chocolate Raspberry Torte

A dense confection of chocolate and raspberry topped with a light chocolate ganache and chocolate shavings. Did I mention that there was chocolate in there?

Ingredients:

2 pkg. (8sq) Baker's Semi-Sweet Chocolate, divided
3/4 cup butter or margarine
1 pkg. (85g) Jell-O raspberry jelly powder
1/2 cup sugar
3 eggs
1/3 cup flour
1/2 cup chopped toasted pecans (optional)
2 cups thawed Cool Whip Whipped Topping


Method

Preheat oven to 350 degrees. Grease and flour 9 inch round cake pan; line bottom with parchment paper. Microwave 4 squares of chocolate and butter in large bowl on medium 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Stir dry jelly powder and sugar into chocolate until well blended. Mix in eggs. Stir in flour and pecans until well blended. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in centre comes out with fudgy crumbs. Do not over-bake. Cool in pan 5 minutes. Run small knife around side of pan to loosen edge. Invert onto serving platter; remove parchment paper. Cool cake completely. Meanwhile, melt 4 squares of chocolate in microwaveable bowl on medium 1 1/2 minutes or until melted; stirring after 1 min. Stir until chocolate is completely melted; stir in whipped topping until smooth. Frost cake with whipped chocolate mixture. Garnish with chocolate strips. Melt 4 squares Baker's semi-sweet baking chocolate in microwave on medium. Spread on parchment paper covered 15 x 10 in baking sheet. Refrigerate 30 min. Cut into irregular shape pieces (if chocolate becomes soft, place in refrigerator 5 min). Arrange on cake. Sprinkle with icing sugar. Store cake in refrigerator.

Notes: Prep 20 min. Total: 1 hr. 30 min. (incl refrigerating)

Submitted By: joycedsumara

Apple Walnut Cake

Crunchy apples and walnuts make this cake stand out. Top it with whipped cream for a perfect dessert.

Ingredients:
4 cups coarsely chopped apples
2 cups sugar
1/2 cup vegetable oil
2 eggs
2 t. vanilla
2 cups flour
2 t. soda
2 t. cinnamon
1 t. salt
1 cup chopped walnuts

Method

Combine apples and sugar and set aside. Beat eggs, oil, and vanilla. Set aside. Put flour, soda, cinnamon and salt into bowl. Mix apples and sugar alternatively with eggs and oil. Mix into dry ingredients. Stir in walnuts. Bake at 350 in 13x9" pan for 1 hr. Top with 10x sugar or whipped cream.

Submitted By: MargeSLP

Bananas and Cream Bundt Cake

Ingredients
1/3 cup shortening
1-1/4 cups sugar
2 eggs
1 tsp. vanilla
3 medium ripe bananas, mashed
2 cups flour
1-1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup (8 ounces) sour cream (see note)
3/4 cup chopped walnuts or pecans

Instructions
In a mixing bowl, cream together shortening and sugar. Add eggs, one at a time, until well blended; stir in vanilla and bananas.

In a separate bowl, combine flour, baking powder, baking soda and salt. Add to banana mixture alternately with sour cream. Stir in walnuts.

Pour into a greased and floured 10-inch bundt pan. Bake at 350 degrees F. for 50 minutes or until done. Cool, then dust with confectioners sugar before serving.

Yield: 12 servings.

*Useful Tip: Or replace sour cream with 1 cup of banana or vanilla yogurt.