No-Churn Cosmic Brownie Marshmallow Ice Cream

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn! Remember Cosmic Brownies growing up? Now they’ve had a delicious update in this No-Churn Cosmic Brownie Marshmallow Ice Cream! This recipe couldn’t be easier to make… and couldn’t be tastier to eat!

Lately, Sacramento’s weather has been strange. A week or two ago, it was raining and cold... which, if it were up to me, would be Sacramento’s weather year-round. I wore a sweater and cuddled under a blanket… in June.

Now it’s the complete opposite – a major heat-wave that’s striking us in our swimwear. It’s been so hot that the pool water was like hot bath water. So not fun!

So I’ve been hunkered down inside where there’s plenty of cold A/C and lots of ice cream. Can you blame me when it’s 109 out there?

Since Sacramento’s weather can best be described as Dante’s seventh level of Hell, I’ve been trying to stockpile my freezer with tons of ice cream options. Like my mood, my ice cream tastes fluctuate and I want to have options, people! So I set out to create a fabulous one with my favorite childhood treat, Cosmic Brownies.

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn! If you don’t know them, Cosmic Brownies are Little Debbie’s answer to frosted brownies. They’re super dense and fudgy and topped with irresistible little candy-coated sprinkles for a little crunch, and they were the inspiration for this No-Churn Cosmic Brownie Ice Cream! 

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn! This no-churn ice cream is made without an ice cream maker which is a life-saver for people who don’t have one… or whose ice cream maker has been lost to the depths of your garage among other once-loved appliances and embarrassing yearbook photos. All you need for this no-churn ice cream is a mixer – either hand-held or a stand mixer – to whip the heavy cream. Then the rest is a little elbow grease and lots of tasty treats!

The result is a super creamy, marshmallow & vanilla flavored ice cream base studded with chunks of Cosmic Brownies and lots of little candy-coated sprinkles swirled throughout. AKA, a blast from your childhood past with a modern update that’s fitting for the hotter weather.

Enjoy!

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn!

No-Churn Cosmic Brownie Marshmallow Ice Cream
Author: 
Recipe type: No Bake
Prep time: 
Total time: 
Serves: 6-8
 
This No-Churn Cosmic Brownie Ice Cream is so refreshing on a hot day! A marshmallow and vanilla-flavored creamy base studded with chunks of fudgy Cosmic Brownies and a "constellation" of candy-coated sprinkles!
Ingredients
  • 2 cups heavy whipping cream
  • ½ cup confectioners' sugar
  • One (14 oz) can sweetened condensed milk
  • 1 tsp vanilla extract
  • ⅔ cup marshmallow sundae topping or marshmallow fluff
  • 1 box Cosmic Brownies, chopped into bite-size pieces
  • ⅔ cup candy-coated chocolate sprinkles (or you may substitute regular sprinkles)
Instructions
  1. In the bowl of a stand mixer or in a large bowl using an electric mixer, whip the heavy whipping cream and confectioners sugar together on medium-high speed for about 5-7 minutes or until stiff peaks form. Add in the sweetened condensed milk, vanilla extract, and marshmallow sauce or fluff and fold together until combined.
  2. Toss in the chopped brownie pieces and the candy-coated sprinkles and gently fold to combine. Pour the mixture into a resealable plastic or glass food storage container and freeze for at least 8 hours, preferably overnight.

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn! Creamy, sweet, with that gooey marshmallow flavor and fudgy brownie pieces… this ice cream is my new fave!

This No-Churn Cosmic Brownie Marshmallow Ice Cream is so fun and EASY! A vanilla and marshmallow fluff base is studded with fudgy Cosmic Brownie pieces and candy-coated sprinkles. Perfect for parties, hot summer days, and more and it's entirely no-churn! Have a super sweet day!

xo, Hayley

 

Easy Homemade Chocolate Flan Cake

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! Flan is such an underrated dessert! Most people may be intimidated by this Mexican classic, but not anymore! This Easy Homemade Chocolate Flan Cake combines moist, rich chocolate cake and a light and sweet scratch-made flan on top!

I am so excited to be bringing you this recipe today!

Okay, so confession time: I’ve only had flan twice in my life, because generally speaking, I have a thing with texture. The first flan I experienced was only so-so, which gave it a bad rap in my eyes.

The second flan was at Red Iguana in Salt Lake City, Utah and it was INCREDIBLE. My friend Kalyn ordered a round of flan for the table and while at first I declined (from my prior not-so-fab-flan experience), a friend let me try a bite of hers and I was hooked. It was so delicious.

Ever since trying their heavenly, light-as-a-feather flan, I have been having flan thoughts on my mind. So this cake was a no brainer.

So, if you were like me and were once scorned by flan, give this a try and I promise you’ll be singing its praises in no time.

For everyone else: hi. I made you a Homemade Chocolate Flan Cake.

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! It’s perfect for those times when you can’t decide if you want rich, moist chocolate cake, or caramel-soaked vanilla flan. WHY NOT BOTH? I’m basically a magician, and any day, Vegas will be calling me for my own cooking show at the Hard Rock Hotel. I’M WAITING, VEGAS.

The cool thing about this cake is that it does something magical in the oven… by completely flipping the script – literally – going upside down. An acrobatic cake? Well, it is 2017 – what did you expect cakes to do in this new age?

After greasing the pan and pouring in your caramel sauce, you’ll make your chocolate cake batter and spread it all over the caramel sauce layer in the bottom of the Bundt pan (which, would be the top of the pan once flipped). Then you pour your flan liquid all over the chocolate cake layer, so the flan is on the bottom of the pan when flipped. Still with me? Good.

The cake bakes in a water bath which helps contribute to the flan’s silky-smooth texture. And during this baking process, the cake will float to the top of the pan (so, the bottom of the pan once flipped) and the flan will sink to the bottom of the pan (AKA, the top when flipped). PHEW. You with me?

So basically, when you bake and cool the flan and flip it out of the Bundt pan, it’ll look like this in all its mighty glory. Caramel, flan, chocolate cake. IT’S MAGIC.

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! Two things that make this magical Flan Cake extra special? Rodelle Pure Vanilla Extract and Rodelle Gourmet Baking Cocoa. As their newest brand ambassador, I am thrilled to use Rodelle’s products because I love them so much! The flavor is superior, the quality is unprecedented, and the company’s values are awesome. Win, win, win!

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! The flan gets its impeccable flavor from Rodelle’s Pure Vanilla Extract, which imparts such a wonderful, pure, unadulterated vanilla flavor to the dessert. And the Gourmet Baking Cocoa offers such a complex richness since it’s a European Dutch Process cocoa.

Am I making you hungry yet?

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! *cake adapted from Cook’s Country

Easy Homemade Chocolate Flan Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12-16
 
This Chocolate Flan Cake is an impressive dessert, boasting a rich chocolate cake bottom and a fluffy, silky-smooth vanilla flan on top!
Ingredients
  • FOR THE CAKE:
  • ¾ cup caramel sauce or ice cream topping
  • ½ cup all-purpose flour
  • ⅓ cup Rodelle Gourmet Baking Cocoa or other cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 4 oz bittersweet chocolate, finely chopped
  • 6 Tbsp unsalted butter
  • ½ cup whole milk
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp Rodelle Pure Vanilla Extract
  • FOR THE FLAN:
  • 2 (14 oz) cans sweetened condensed milk (NOT evaporated milk)
  • 2 & ½ cups whole milk
  • 6 ounces cream cheese
  • 6 large eggs
  • 4 large egg yolks
  • 1 Tbsp Rodelle Pure Vanilla Extract
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 12-cup Bundt pan with cooking spray. Pour the caramel sauce in the bottom of the Bundt pan evenly. Set aside briefly.
  2. In the bowl of a stand mixer, whisk together the flour, cocoa powder, baking soda, and salt until blended. Meanwhile, in a microwave-safe medium-size bowl, heat the chopped chocolate bar and butter together on HIGH power for 30 seconds. Stir, then heat again for another 30 seconds or until melted and smooth.
  3. Whisk the sugar into the melted chocolate mixture, and pour the melted chocolate mixture into the stand mixer bowl with the dry ingredients. Beat slowly, then stream in the whole milk. Beat until combined, followed by adding the eggs, one at a time, and the vanilla. Pour the chocolate cake batter into the prepared pan in an even layer.
  4. In a large blender, add the flan ingredients and process for 1 minute or until thin and combined. Pour the flan mixture evenly over the chocolate cake batter in the pan; the pan will be very full. Carefully transfer the Bundt pan to a larger roasting pan and nestle it inside. Pour hot water into the roasting pan until it hits about halfway up the Bundt pan.
  5. Bake for approx. 75-90 minutes or until a toothpick or cake tester inserted into the cake and through the flan comes out clean. Cool completely, then refrigerate for at LEAST 8 hours, preferably overnight. This is MANDATORY.
  6. Just before serving, put the Bundt pan back into the roasting pan and add about 1-2 inches of hot tap water. Let sit in the water for about 1-2 minutes. Take a platter or cake stand and flip it upside down on top of the Bundt pan. Working quickly and carefully, invert the Bundt pan onto the cake stand/platter (whichever you're using) and let set for a second so all the caramel drips onto the flan cake. Remove the Bundt pan.
  7. Serve while cold and store leftovers covered in the fridge. Spoon any extra caramel in the Bundt pan over the top of the flan.

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! This Homemade Chocolate Flan Cake would be excellent for a summer potluck or BBQ! The cold, smooth flan atop the moist and fluffy chocolate cake would be extra delish with a scoop of ice cream served with it!

For more information on Rodelle, be sure to visit their website, and check the #madewithrodelle hashtag on social media accounts to get tips, recipes, and more!

This Easy Homemade Chocolate Flan Cake combines flan and cake into one unique dessert mashup! A rich, moist chocolate cake bottom with a silky smooth, vanilla custard-like flan topping smothered with caramel sauce. A perfect, impressive dessert for any time! Have a super sweet day!

xo, Hayley

In the interest of full disclosure, I am the newest brand ambassador for Rodelle. All opinions are 100% my own and I was compensated for this post. Thank you to the brands that help keep my website afloat! 

German Chocolate Cookie Cups

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! These German Chocolate Cookie Cups are petite in size but mighty in flavor! Chocolate chip cookie cups are filled to the brim with homemade coconut pecan frosting with a drizzle of chocolate on top. Divine!

 

So it’s only been in recent times that I’ve tried and liked German Chocolate flavors.

It started when I was in a college class called “Food & Culture” which basically consisted of us learning about different cultures by trying said cultures’ food. So basically, if you were doing your assignment on China and didn’t bring Chinese food, you’d fail. Otherwise, you literally sat around eating different foods from different cultures and got an A+.

I loved college.

I represented Germany because – not to brag or anything – but I’m like, 1/8th German and wanted to ~connect to my roots~ or whatever. So basically I talked about German food, brought in braunschweiger (liver pate that my grandma used to feed me on saltine crackers) and… German chocolate cake.

… which is NOT German at all. Sigh.

But I got an A, so who really cares? But before I can finish, let me publicly apologize to the country of Germany by saying, I’m sorry I misrepresented your country with the wrong cake. I’ll do better. xo, Hayley

However, that fateful day launched my love affair with German chocolate cake, and I think I know why: it’s that FROSTING. That glorious, gooey coconut pecan frosting that tops the cake and makes me weak in the knees. That frosting is what was the basis for these German Chocolate Cookie Cups!

Originally, I wanted to make a chocolate cookie cup, but mine turned out dry and crumbly which is a no bueno anytime you are dealing with desserts. After brainstorming, I figured chocolate chip cookie dough would work just as well because it has chocolate, and because cookies topped with frosting are life-changing. So chocolate chip cookies it was!

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! The frosting is homemade because really, there’s no substitutions. If you wanted you could use the canned version – I won’t judge – but the homemade kind is just lightyears ahead in the flavor department. Whatever’s your prerogative, baby.

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! Once the cookie cups bake up nice and cup-like, drop in some of that gooey, fabulous frosting. I finished my cookie cups with a pecan halve and a drizzle of chocolate because, duh.

Get yourself educated in these flavorful little dudes!

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent!

German Chocolate Cookie Cups
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
These German Chocolate Cookie Cups are so petite in size but mighty in flavor! The homemade coconut pecan frosting is out of this world!!
Ingredients
  • One (24-count) pkg refrigerated chocolate chip cookie dough
  • 1 cup evaporated milk
  • 1 cup granulated sugar
  • 3 large egg yolks
  • ½ cup (1 stick) butter, cubed
  • 1 tsp vanilla extract
  • ½ cup chopped pecans
  • 1 cup shredded or flaked sweetened coconut
  • Additional pecan halves
  • Chocolate for drizzling (chocolate wafers melted, chocolate syrup drizzled, etc)
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 24-cavity miniature muffin pan with cooking spray. Place one cookie dough ball into each muffin cavity and bake for approximately 10-15 minutes or until the centers appear set and the edges are golden brown. Cool for about 10 minutes, then using the handle of a wooden spoon, make small indentations in the middle of each cookie cup. Cool completely.
  2. While cookies cool, make your frosting. Combine the evaporated milk, granulated sugar, egg yolks, cubed butter, and vanilla extract over medium heat until the butter melts. Bring the mixture to a small boil and stir constantly for 10-12 minutes or until mixture has thickened. Remove from the heat and stir in the chopped pecans and coconut. Cool the frosting for about 30 minutes.
  3. Using a cookie dough scoop, scoop heaping Tablespoonfuls of the frosting into and on top of each cookie cup. Press a pecan half on top and drizzle with melted chocolate.

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! That gooey, buttery frosting is just to-die for, and the crispy, chewy cookie cup is the perfect vessel to enjoy it on!

These German Chocolate Cookie Cups are crisp and chewy chocolate chip cookie cups filled & topped with a homemade buttery, gooey coconut pecan frosting and melted chocolate. So easy, perfect for a crowd and totally decadent! Have a super sweet day!

xo, Hayley

Salted Nutella-Filled Chocolate Chunk Cookies

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! An anything-but-ordinary chocolate chip cookie meets a gooey Nutella center in these delectable Nutella-Filled Chocolate Chunk Cookies!

These cookies were a genius idea on my part (if I do say so myself).

I had a hankering for chocolate, which isn’t super frequent but happens every so often (and I always know how to squash it – with my Ultimate Chocolate Chip Cookie recipe). But I also had a jar of Nutella that was approaching its final days and I knew I needed to use it somehow when… ding ding ding! The clouds parted, angels sang, and these Nutella-Filled Chocolate Chunk Cookies were born.

These start as my Ultimate Chocolate Chip Cookie but they have a secret surprise inside that’s bound to delight any chocolate lover. And that fudgy Nutella center? HEAVEN.

So basically you make up the dough which consists of your usual suspects: butter, brown sugar, and sugar. The higher brown sugar count makes for soft & chewy cookies, and the granulated sugar is there for those delightfully crisp outer edges. Beat those all together and add in your egg and egg yolk – the yolk alone makes for a thicker, softer cookie, FYI – and your vanilla.

Then the baking soda, cornstarch, salt, and all-purpose flour get added to the pot and mixed in. But before you add in the dry ingredients, do yourself a flavor and add in some instant espresso powder. TRUST. It enhances the chocolate flavor ten-fold and makes for such a supremely rich and decadent cookie. The cookies will not taste mocha-y or coffee-ish at all, I promise (unless you want them to, in which case, add up to a Tablespoon!).

Lastly, fold in your chocolate chunks. For these cookies, I used Guittard Super Cookie Chips which are VERY large chocolate chips – almost chunk-like. If you don’t want to use chocolate chunks, don’t – I won’t boss you around. Just use regular chocolate chips! But more chocolate > better, no?

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! While the dough chills (which is a must, btw), make your Nutella filling by simply dropping little teaspoons of Nutella onto a parchment-lined baking sheet and freezing it. Ta-da! Want it to be even easier? Spoon the Nutella into a zip-top bag, seal out the air and snip off a corner, and pipe little Hershey Kiss-sized swirls of Nutella onto the baking sheet. Freeze until firm, about 1-2 hours.

When it’s time to bake, just roll out a big scoop of cookie dough, place a Nutella swirl in the center, and bake as normal. Salt the bad boys when they get out of the oven – another trust me, but it is SO good. And prepare to swoon.

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty!

5.0 from 1 reviews
Salted Nutella-Filled Chocolate Chunk Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
These Nutella-Filled Chocolate Chunk Cookies are phenomenal! Soft and chewy cookies with crisp outer edges and filled with decadent chocolate chunks and a gooey Nutella filling. The salt on top is a must!
Ingredients
  • ¾ cup unsalted butter, softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 Tbsp vanilla extract
  • 1 tsp baking soda
  • 2 tsp cornstarch
  • 1 tsp instant espresso powder
  • 2 cups all-purpose flour
  • 1 & ¼ cups chocolate chunks or chips
  • ½ cup Nutella (or similar chocolate-hazelnut spread)
  • Coarse sea salt for finishing
Instructions
  1. In a large bowl, cream together the butter, brown sugar, and granulated sugar with an electric mixer until combined and creamy, about 2 minutes. Beat in the egg and egg yolk until combined, followed by the vanilla extract. Lastly, beat in the baking soda, cornstarch, instant espresso powder and flour until a soft dough comes together. Fold in the chocolate chunks. Cover and chill in the fridge for at LEAST 2 hours. This is mandatory.
  2. While dough chills, prepare your Nutella filling. Line a plate or small baking sheet with parchment. Spoon the Nutella into a zip-top bag and seal out the air. Snip off a corner and pipe little Hershey Kisses-size drops of Nutella onto the baking sheet. You should get about 16 drops. Freeze until firm.
  3. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Using a Tablespoon or 2-Tablespoon-size cookie dough scoop, scoop out a mound of dough. Use your thumb to make an indentation in the center of the dough ball and push a Nutella drop inside. Cover the Nutella drop with the dough and place on the cookie sheets about 2" apart.
  4. Bake for approx. 10-12 minutes, rotating pans halfway through cooking time until the tops look just about set. Do not over-bake, as these will continue to cook as they cool. Sprinkle the tops with coarse sea salt and allow to cool on the baking sheets.

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! The almost molten-like Nutella center of these cookies is dynamite! So gooey, chocolaty and smooth with the slight crunch of the sea salt. Heaven!

These Salted Nutella-Filled Chocolate Chunk Cookies are marvelous! Soft & chewy cookies with crisp outer edges and stuffed with chocolate chunks and a gooey, molten Nutella center. So easy and tasty! Have a super sweet day!

xo, Hayley

Coca Cola Chocolate Cake

This Coca Cola Chocolate Cake is a marvel! Moist, fluffy, intensely chocolaty cake topped with a buttery, cola syrup poured frosting that's out of this world delicious. A total crowd-pleasing sheet-cake recipe that's so simple to make! Supremely moist and rich, this Coca Cola Chocolate Cake is a fun twist on a Texas sheet cake but made with 2 cans of Coke!

If I were stranded on a deserted island, I would need a Coke fountain machine.

Specifically, Coke Zero, although all Cokes are my favorite. I grew up in a Coca Cola household through and through, even though my Dad was a rebel and drank Diet Pepsi (nope).

Summertime was spent pool-side eating Popsicles and guzzling Coke in between diving competitions with my siblings. Clearly, my family was health-focused, giving children under the age of 13 multiple Cokes a day. Whatever, I turned out fine.

But only until recently did I realize there was such a thing called Coca Cola Cake. What in tarnation was this beautiful creation? A seemingly ordinary chocolate sheet cake with a twist: it’s made with 2 cans of good old-fashioned Coca Cola, and it’s seriously one of the best cakes I’ve ever eaten. Swearsies.

Could you make this with Pepsi, some of you ask. Sure, I suppose, if you hate alliterative titles and prefer the inferior cola of America. Heck, you could probably get away with using store-brand “cola” but it wouldn’t nearly have the same effect that Coke has. Just use the dang Coke and call it a day, okay?

You bake this puppy up just like a regular sheet cake – by boiling together the butter and cocoa… and Coca Cola. Pour it into your dry ingredients, add in a little buttermilk & some eggs, then bake it until it’s pretty and springy and perfect.

This Coca Cola Chocolate Cake is a marvel! Moist, fluffy, intensely chocolaty cake topped with a buttery, cola syrup poured frosting that's out of this world delicious. A total crowd-pleasing sheet-cake recipe that's so simple to make! While it finishes baking, though, you’ll start on the Cola Frosting, which, lemme just preface this by saying may be the best part of the cake. Just like a sheet cake frosting, it’s pourable, no-fuss and crackles at the slightest pressure of your fork cutting into it. If you’re a rebel, you can even add in chopped pecans!

Pour the frosting on and revel in its beauty. You’ve just made a Coca Cola Chocolate Cake! Congrats. Now eat!

This Coca Cola Chocolate Cake is a marvel! Moist, fluffy, intensely chocolaty cake topped with a buttery, cola syrup poured frosting that's out of this world delicious. A total crowd-pleasing sheet-cake recipe that's so simple to make! *adapted from Taste of Home

Coca Cola Chocolate Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
 
This Coca Cola Chocolate Cake is a dream come true for any soda pop fan! Moist, fluffy chocolate cake with a pourable, delectable cola frosting.
Ingredients
  • FOR THE CAKE:
  • 1 cup (2 sticks) unsalted butter, cubed
  • ¼ cup cocoa powder
  • 1 (12 oz) can Coke (do not use diet)
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • FOR THE FROSTING:
  • 1 (12 oz) can Coke (do not use diet)
  • ½ cup butter, cubed
  • ¼ cup cocoa powder
  • 4 cups powdered sugar
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 9x13" rectangular baking pan with cooking spray; set aside.
  2. In a medium saucepan, add in the butter, cocoa powder, and can of Coke and bring to a boil over medium heat, whisking occasionally until smooth. While Coke mixture melts, whisk together the granulated sugar, flour, baking soda and salt in a large bowl until combined. Pour the melted Coke mixture into the flour mixture and combine well.
  3. Add in the buttermilk and gently whisk in to combine. Crack in the eggs and stir in the vanilla, whisking until cohesive and smooth. Pour into the prepared pan and bake for approx. 25-30 minutes or until a toothpick inserted near the center comes out clean or with moist, not wet, crumbs.
  4. During the last 15 minutes of the cake baking, make your frosting. In a small saucepan, boil the second can of Coke for 12-15 minutes or until reduced by half and thickened slightly. Whisk in the butter to melt.
  5. In a medium bowl, whisk together the cocoa powder and powdered sugar. Pour in the Coke/butter mixture and whisk until smooth. If adding chopped pecans, do so now. Pour the frosting over the still-hot cake and let set at room temperature for about an hour before cutting into squares.

This Coca Cola Chocolate Cake is a marvel! Moist, fluffy, intensely chocolaty cake topped with a buttery, cola syrup poured frosting that's out of this world delicious. A total crowd-pleasing sheet-cake recipe that's so simple to make! So, I’ll say that this doesn’t have an overwhelming flavor of Coke, so if you had this in mind, let that expectation float away. It has an intense chocolate flavor with a subtle sweetness from that syrupy cola. I feel the cola flavor is more pronounced in the poured frosting than anything, but whatever you do, make this cake! It’s sure to please any cake/Coke/chocolate lover in your life.

This Coca Cola Chocolate Cake is a marvel! Moist, fluffy, intensely chocolaty cake topped with a buttery, cola syrup poured frosting that's out of this world delicious. A total crowd-pleasing sheet-cake recipe that's so simple to make! Have a super sweet day!

xo, Hayley

Oreo Pudding Cookies

These OREO PUDDING COOKIES are a must-make for any chocolate chip cookie lover! This twist includes bite-sized chunks of Oreo cookies swirled in every bite. The secret ingredient is instant pudding mix, which makes these cookies impossibly soft & chewy for DAYS! And, no chilling the dough required! These Oreo Pudding Cookies are a fantastic new twist on the classic chocolate chip cookie! The pudding mix inside makes the cookies super soft and chewy!

I’ve officially been in my apartment for one month now!

And y’all – I didn’t know how bad I needed this apartment, but I am so glad to be here.

Having my own space is life-changing. I love that my house stays clean when I clean it, and I love that I can design it my own way, burn my own smelly candles, watch Keeping Up with the Kardashians without a disappointed glare from my parents, and not have to share my food.

In other words, I’m still in the honeymoon stage. I’m not at the point where I’m hating anything or something’s on the fritz. And I’m going to try to stay in this honeymoon stage as looooong as possible 🙂

When I first moved in, I wanted to bake something for the neighbors in my building as a thanks for being patient while I make a ton of noise, and I figured cookies were a good way to introduce myself. The only thing was, I didn’t want to make my regular chocolate chip cookie recipe because it required chilling and I still had a lot of errands to run for things I forgot to get before moving.

It was then that I discovered a lone box of Oreo instant pudding mix and a bag of mini Oreos in a moving box and knew I could easily transform that tasty pudding into a pudding COOKIE. AKA, the easiest cookies ever… AKA, the softest cookies in the world.

If you’re wondering if you can substitute the pudding for something else in this recipe, the answer is a big fat NO. These are called pudding cookies. There are no substitutions! If you don’t want to make these, try my Ultimate Chocolate Chip Cookies (the link’s above!) for a more traditional chocolate chip cookie recipe.

You can however, substitute the Oreo pudding mix for regular instant vanilla pudding mix. Some stores carry the Oreo pudding all the time, and other times it’s hard to find. Regular instant vanilla pudding mix will work in a pinch if you cannot find the Oreo mix! 

These OREO PUDDING COOKIES are a must-make for any chocolate chip cookie lover! This twist includes bite-sized chunks of Oreo cookies swirled in every bite. The secret ingredient is instant pudding mix, which makes these cookies impossibly soft & chewy for DAYS! And, no chilling the dough required! This recipe is structured exactly like chocolate chip cookies but with the must-have addition of pudding mix, which gives the cookies an amazingly light and fluffy texture and makes them SUPER soft & chewy. And if they last that long in your house, they’ll stay so soft for days. Me? I had to get rid of these as soon as I made them… to very happy neighbors 🙂

These OREO PUDDING COOKIES are a must-make for any chocolate chip cookie lover! This twist includes bite-sized chunks of Oreo cookies swirled in every bite. The secret ingredient is instant pudding mix, which makes these cookies impossibly soft & chewy for DAYS! And, no chilling the dough required!

Oreo Pudding Cookies
Author: 
Recipe type: Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 20-24
 
These Oreo Pudding Cookies are so impossibly soft and chewy - a texture given to them by the addition of instant dry pudding mix in the cookie dough! The best part? NO chilling the dough!!
Ingredients
  • 1 cup (2 sticks) unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 & ¼ cups all-purpose flour
  • One 4.2 ounce box INSTANT dry Oreo pudding mix (if you cannot find this Oreo pudding mix, simply substitute with a 3.4 ounce box instant dry vanilla or French vanilla pudding mix)
  • 1 cup semi-sweet chocolate chips
  • ⅔ cup mini Oreo cookies, coarsely crushed
Instructions
  1. Preheat oven to 350 degrees F. Line 2 baking sheets with silicone liners or parchment paper; set aside.
  2. Cream together the butter and sugars in the bowl of a stand mixer until combined and creamy, about 1 minute. Add in the eggs, one at a time, beating well after each addition, followed by the vanilla extract. Beat in the baking soda, salt, flour, and dry pudding mix until a soft dough comes together. Lastly, beat in the chocolate chips and crushed mini Oreo cookies on low-speed until just combined.
  3. Drop heaping, rounded Tablespoon-sized balls of dough 2" apart on the baking sheets. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. Cool completely on the sheets before storing, or eat while still warm!

These OREO PUDDING COOKIES are a must-make for any chocolate chip cookie lover! This twist includes bite-sized chunks of Oreo cookies swirled in every bite. The secret ingredient is instant pudding mix, which makes these cookies impossibly soft & chewy for DAYS! And, no chilling the dough required! Of course, the flavor is phenomenal – that sweet vanilla Oreo filling swirled throughout with big chunks of chocolaty cookies – but my favorite part about these cookies is that they’re made SUPER QUICK – no chilling required! Let’s raise a cookie and glass of milk to that!

These OREO PUDDING COOKIES are a must-make for any chocolate chip cookie lover! This twist includes bite-sized chunks of Oreo cookies swirled in every bite. The secret ingredient is instant pudding mix, which makes these cookies impossibly soft & chewy for DAYS! And, no chilling the dough required! Have a super sweet day!

xo, Hayley

Chocolate Guinness Stout Cake with Chocolate Ganache

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! This Chocolate Guinness Stout Cake with Chocolate Ganache is a chocoholic’s DREAM!! Moist, fluffy, rich and deep chocolate Bundt cake with a sinfully delectable chocolate ganache glaze. Perfect for St. Patrick’s Day!

I realized something recently: I need a love guru.

Are there people out there who are love guru specialists? How does one become a love guru? Is there like some kind of test you have to take to become one, or do you just get numbers given to you left & right? Do you have to be a Brazilian model? I HAVE SO MANY QUESTIONS.

But yet… I need one. Because I’m a little rusty in the love & dating department.

I used to be so suave. I had the moves and I was about 60 pounds lighter. But now I’m like a fat clunky dork and can’t get a date to save my life. I thought I had my first date in 3 years (!!!) a month or so ago, but once I showed up, I realized it most definitely was not a date. It was a socially-awkward dude doing his homework while I talked. And he talked about how much he thought a certain A-list actor was good looking while I sat there picking at my straw in the tea I’d purchased and cursed the gods above yet again because I don’t look like Ryan Gosling. BLAST.

And now? I am a master communicator. I talk with guys on dating apps all the time. And then I ask them out, because it’s a DATING APP AND ARE WE ONLY GOING TO TALK ON TINDER FOR THE REST OF OUR EVER-LOVING LIVES OR ACTUALLY GET A DRINK? And they say, “oh yeah, maybe next weekend” and then next weekend rolls around and I ask again, and they say “oh yeah I forgot. Maybe next weekend!” and then we NEVER hang out because my friends convinced me those guys must have girlfriends or wives.

 

So this is where the love guru would come in: they’d weed through potential dates, select the best options, and then they’d tell me when to abort, like when a guy uses too many emojis for it to be okay, or when they only want someone to kind of talk to/flirt with but never meet. WHERE ARE YOU, LOVE GURU?

Anyway, while I’m over here getting lonely and old, I made you a cake! Specifically, a Chocolate Guinness Stout Cake with Chocolate Ganache Glaze. And OH MY GOSH IT IS SO GOOD.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! This cake is so supremely moist, fluffy, tender and totally bursting with rich, deep, complex chocolate flavor. Before you roll your eyes at my descriptors, LISTEN, OKAY. The Guinness stout totally amps up the chocolate flavor, yielding a very rich depth. If a regular chocolate cake’s level is like a 5, this elevates it to like a 10. It really brings out the complexity of the cocoa and really emphasizes that richness. You don’t really taste the stout at all; it’s just a wonderful vehicle to deliver that pure, unadulterated chocolate flavor.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! And of course, chocolate ganache glazes are necessary because MORE CHOCOLATE.

A little birdie told me this cake would be great for St. Patty’s Day comin’ up. Just sayin’!

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! *adapted from King Arthur Flour’s recipe

5.0 from 1 reviews
Chocolate Guinness Stout Cake with Chocolate Ganache
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
This Chocolate Guinness Bundt Cake is a chocoholic's dream come true! The stout beer really elevates the chocolate flavor, bringing a complexity to this cake. This isn't your ordinary chocolate cake!
Ingredients
  • FOR THE CAKE:
  • 2 sticks (1 cup) unsalted butter, softened
  • ¾ cup cocoa powder
  • 2 cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ⅔ cup full-fat sour cream or Greek yogurt
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 cup stout beer (such as Guinness, or you may use a porter)
  • FOR GANACHE:
  • ¾ cup dark chocolate chips (you may substitute with semi-sweet)
  • ½ cup hot heavy cream
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease a 10-cup Bundt pan with baking spray, preferably the kind with flour in it. Set aside.
  2. In the bowl of a stand mixer, cream together the butter and cocoa powder until combined; mixture may be a little lumpy. Beat in the sugar until combined, followed by the eggs, one at a time, followed by the vanilla. Beat in the sour cream, baking soda, and salt until combined. Add in one cup of the flour, mixing well, followed by ½ cup of the stout beer. Repeat, beating on low speed, until combined and smooth.
  3. Pour the batter into the prepared pan and smooth out the top. Bake for approximately 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely in the pan before inverting on a wire rack.
  4. In a medium bowl, pour the hot heavy cream over the chocolate chips. Let set for about 5 minutes, then gently stir until smooth and glossy. Pour the ganache evenly over the cake and let set, about 10 minutes, before cutting into slices.

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! Moist, fluffy, tender and buttery with a rich, complex chocolate flavor and a glossy & decadent ganache glaze… This is one cake recipe on this blog you do not want to miss!

This Chocolate Guinness Stout Cake with Chocolate Ganache is one of the BEST cakes I've EVER made! Moist, fluffy, tender cake with a rich, complex and deep chocolate flavor thanks to the stout beer. The ganache glaze sets it over the top! Easy to make and even easier to eat! This cake is a real crowd-pleaser! Have a super sweet day!

xo, Hayley

Reese’s Peanut Butter Cup Bars

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! If you love peanut butter cups but wish they were jumbo-sized, I’ve got you covered! These Reese’s Peanut Butter Cup Bars are just the ticket to squashing your giant PB cup craving!

I have yet to bake in my new kitchen… but that changes TODAY!

I have been dying to test out my appliances and get baking for my new neighbors, but the whole organizing your life back into order thing after moving is kind of exhausting. Who knew I had so much stuff that needed to be bubble-wrapped, then unwrapped, then put away? GAH.

And no, I have not read that magical book about tidying up, thankyouverymuch.

So basically I’ve been waking up, feeding my still-confused dogs and getting to work around the house. But oddly, I love all the chores of putting things away and wiping down my own counters. Yes, I’ve found some odd sense of joy in laundering my own socks, and I appreciate how nice it is to come home to a clean house.

I know this feeling will eventually wear off and I will want to set fire to my clothes rather than launder them, but for now I’m enjoying this new-house honeymoon stage 🙂

Anyway, I was thinking about what to bake first in my new place and these Reese’s Peanut Butter Cup Bars, which I’d previously made at my old place, came to mind. But the thing is… these bad boys are no-bake, so I don’t even need the oven to whip them up.

…Which is going to rock in a few months when it’s a bajillion degrees and turning on the oven is about as logical as jumping from a three-story building into a pit of rocks.

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! These are slightly addictive; you’ve been warned! The base consists of a little confectioners’ sugar, peanut butter, and graham cracker crumbs, which give them a slight crunch and helps the bar hold its shape. The mixture is poured into a pan and set in the fridge, then topped with a thick, smooth layer of chocolate ganache. The result is a deep-dish, ultra fudgy peanut butter cup bar that’s totally out. of. this. world.

Who wants to come over!?

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert!

Reese's Peanut Butetr Cup Bars
Author: 
Recipe type: Bars
Prep time: 
Total time: 
Serves: 15-18
 
These Reese's Peanut Butter Cup Bars are like a fudgy, deep-dish PB cup! Totally easy to prepare, comes together quickly and is entirely no-bake!
Ingredients
  • FOR THE BARS:
  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups honey graham cracker crumbs
  • 2 cups powdered sugar
  • 1 cup creamy peanut butter (do not use the natural kind, as it is too oily)
  • 1 tsp vanilla extract
  • FOR THE CHOCOLATE:
  • 1 (12 oz) bag semi-sweet or milk chocolate chips
  • 4 Tbsp creamy peanut butter
  • ⅓ cup heavy cream
Instructions
  1. Line a 9x13" rectangular baking pan with foil, extending the sides of the foil over the edges of the pan. Spray the foil lightly with cooking spray; set aside.
  2. In a large bowl, combine the melted butter, graham cracker crumbs, powdered sugar, peanut butter, and vanilla until combined. Mixture will be runny. Pour the mixture into the prepared pan and smooth out the top. Refrigerate for at least 30 minutes.
  3. Once the bar layer has somewhat firmed up, make the chocolate topping. In a microwaveable bowl, combine the chocolate chips, peanut butter and heavy cream. Microwave on HIGH power for 20-30 seconds, stir, then heat again for another 10-15 seconds, stirring until melted and smooth. Pour the chocolate over the peanut butter layer and smooth out the top.
  4. Refrigerate once more for another 30 mins at least (up to overnight if you wish) before cutting into bars.

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! Fudgy, peanut buttery goodness topped with a silky smooth chocolaty layer. These bars are the definition of HEAVEN!

These REESE'S PEANUT BUTTER CUP BARS are heavenly homemade squares that taste JUST like deep-dish, ultra fudgy peanut butter cups. An easy, quick, and entirely no-bake dessert! Have a super sweet day!

xo, Hayley

 

Cookies & Cream Waffles

These Cookies & Cream Waffles are so flavorful! Fluffy, light, crisp vanilla waffles studded with real chocolate cookie pieces! So easy to make and a total crowd-pleaser! #krusteaz #ad

Breakfast is one of my favorite meals to make and eat. For starters, there are so many options: scrambles, omelets, pancakes, waffles, French toast… and those are just a few of your main course choices! Personally, I’m a big carb fan for breakfast, and my carb of choice would have to be WAFFLES. Big, fluffy, light-as-air waffles with a slightly crisp exterior and fully loaded with butter and syrup.

But sometimes, you need a change from the regular ol’ waffle. An upgrade, if you will. And these Cookies & Cream Waffles are quite the upgrade! Light and fluffy waffles studded with real chocolate sandwich cookie pieces and a wonderful, almost creamy vanilla flavor. And because you can’t just serve cookies & cream waffles plain, I jazzed them up with some whipped cream, chocolate syrup and additional sandwich cookies for a decadent treat that’s sure to please the entire family!

These Cookies & Cream Waffles are so flavorful! Fluffy, light, crisp vanilla waffles studded with real chocolate cookie pieces! So easy to make and a total crowd-pleaser! #krusteaz #ad So for Breakfast Night tonight, whip up these easy waffles – made with Krusteaz Belgian Waffle Mix – for a simple yet sinfully delicious breakfast!

GET THE RECIPE HERE!

Have a super sweet day!

xo, Hayley

Chocolate Brownie Pudding Cake

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! Ultra rich, extremely decadent and super chocolaty, this Chocolate Brownie Pudding Cake is one for the books!

So as dumb as this sounds, I didn’t realize how much stuff I have to pack for this whole moving-out business.

I have SO much crap.

I’ve been selling a lot of things on eBay and whatnot, and donating a ton of stuff, too. And there’s STILL a ton of crap!

Granted, I have a lot of food props – cake stands, miniature plates, an assortment of tarnished forks, and the like – ALL of which need to be bubble wrapped.

And who knew bubble wrap was so dang expensive!? Clearly I was ill-prepared for this whole moving business.

In between throwing old socks out and carefully wrapping cake stands, I’ve been stuffing my face copiously with this Chocolate Brownie Pudding Cake. I know you guys are probably on diets with the whole New Year’s resolution business, and I respect that. That’s why this cake is just under 200 calories a slice. YOU ARE WELCOME.

But those of us who aren’t on diets, you will not be able to tell that this cake is somewhat diet-friendly. I promise you. There’s no dry, crumbly cake in sight and there’s certainly no fakeness, either. It’s all real-deal ingredients, ready for consumption and a lot of moaning at how delicious it is. What can I say? I aim to please.

So this cake recipe was inspired by a new cookbook I picked up recently called Incredibly Decadent Desserts by Deb Wise. It’s from the makers of Cooking Light Magazine, and normally I’m not a big diet person, but the cover (of what appears to be a thick slice of a s’mores concoction) won me over. And once I saw this recipe, the rest was history!

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! This cake is a cross between a brownie, a regular cake, and a molten lava cake in one decadent treat. It has the crackly top that everyone loves from brownies, a fluffy and moist cake texture, and the molten lava sauce built in. It’s truly a one-stop shop kinda dessert. (You’re doubly welcome).

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! And like I said, one piece (the pan yields about 9 pieces or so) clocks in at just about 200 calories, plus 1 Tablespoon of the sauce. Of course, you may want to add low-fat ice cream or froyo on top, but who am I to tell you how to live your life?

Now if you’ll excuse me, I’m off to bubble wrap ALLTHETHINGS and eat ALLTHECAKE.

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! *adapted from Incredibly Decadent Desserts cookbook

Chocolate Brownie Pudding Cake
Author: 
Recipe type: Cakes/Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 9
 
This Chocolate Brownie Pudding Cake is a cross between a brownie, a chocolate cake, and a molten lava cake in ONE decadent dessert!
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup granulated sugar, divided
  • ½ cup cocoa powder, divided
  • 2 tsp baking powder
  • ¼ tsp salt
  • ½ cup skim milk
  • 3 Tbsp canola or vegetable oil
  • 1 tsp vanilla extract
  • ¼ cup brown sugar
  • 1 & ¼ cups strong HOT black coffee
  • Additional chocolate sauce, vanilla low-fat ice cream or vanilla fro-yo, optional
Instructions
  1. Preheat oven to 350 degrees F. Liberally grease an 8" or 9" square baking pan with cooking spray. Set aside.
  2. Whisk together the flour, ½ cup of the granulated sugar, ¼ cup of the cocoa powder, baking powder, and salt in a bowl until combined. Add in the milk, oil, and vanilla, stirring until just combined.
  3. Scrape the batter into the prepared pan and smooth out the top. Batter will be very thick. Meanwhile, combine the remaining ¼ cup granulated sugar, ¼ cup cocoa powder and the brown sugar together in a small bowl until combined. Sprinkle this mixture liberally over the cake batter, covering it completely. It seems like a lot, but use it all! Then generously pour the hot strong black coffee over the top.
  4. Carefully bake for 23-28 minutes or until the top appears set and the edges are bubbly. Cool for about 10 minutes before cutting into slices to serve, making sure you spoon the sauce (on the bottom) over the top!

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! I guarantee that if you whip this up for your Valentine, they’re going to fall in love with you fast.

This CHOCOLATE BROWNIE PUDDING CAKE is a cross between a crisp brownie, a fluffy cake and a molten lava cake in ONE dessert! Easy, FAST and impressive, it makes its own decadently delicious chocolate sauce in the same pan AND it's under 200 calories a slice! Have a super sweet day!

xo, Hayley

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