31 cream cake drizzle Recipes

unsalted butter softened, brown sugar, eggs room temperature, flour, baking powder, ginger, cinnamon, allspice, baking soda, salt, buttermilk, vanilla, pumpkin, cream cheese room temperature, unsalted butter softened, vanilla, powdered sugar, milk

yellow cake mix or 1 (18 oz) box chocolate cake mix, eggs (or as called for by your cake mix), oil (or as called for by your cake mix), water (or as called for by your cake mix), chocolate syrup, caramel ice cream topping (like you drizzle on ice cream, i use hershey s), instant chocolate pudding mix, cool whip, semi-sweet chocolate chips (optional)

vegetable cooking spray, frozen lb cake, thawed and cut into 9 (1-inch) slices, butter, melted, honey, for drizzling, mascarpone cheese, whipping cream, granulated sugar, fresh orange juice, lemon , zested and juiced, lime , zested and juiced, orange zest, vanilla extract, oranges , segmented

semisweet chocolate, fine-quality, hot brewed coffee, liqueur , faretti biscotti, sugar, all-purpose flour, unsweetened cocoa powder (i used 1/2 special dark and 1/2 regular), baking soda, baking powder, sea salt (fleur de sel), eggs, vegetable oil, buttermilk , well-shaken, vanilla, almond extract, liqueur (for drizzling on cake), semisweet chocolate, fine-quality, heavy cream, sugar, liqueur, unsalted butter, orange marmalade, warmed (raspberry,blackberry perseveres can be used), toasted sliced almonds (marcona spanish is a great choice)

eggs, sugar (400 ml or 1 cup plus 11 oz), all-purpose flour (600 ml or 2 cups plus 14 oz), baking soda, sour cream (1 3/4 cups), dutch-processed cocoa powder, sour cream (4 2/3 cups), semisweet chocolate, butter , more if needed for drizzling consistency

seedless navel orange, quartered, orange juice (approx ), eggs, brown sugar, vegetable oil, vanilla, all purpose flour, cinnamon, baking powder, baking soda, ground nutmeg and salt, grated carrots, dried cranberries and chopped toasted pecans, shredded coconut, cream cheese drizzle (optional), cream cheese softened, icing sugar, vanilla

oreo cookies, chapman vanilla ice cream (come on, people!!! enough of this frozen dessert business!!), cool whip topping, chocolate , drizzle to taste, cold milk, chocolate pudding mix

cake, all purpose flour, baking powder, fine sea salt, unsweetened shredded coconut, sugar, unsalted butter, room temperature, grated orange peel, eggs, vanilla extract, canned unsweetened coconut milk, bittersweet chocolate bars (do not exceed 61% cacoa), broken to 1/2-inch irregular pieces, divided., sweetened flaked coconut, coconut drizzle, powdered sugar, more) canned unsweetened coconut milk, vanilla extract, vanilla ice cream

chocolate lovers bundt cake, cake, butter, softened, sugar, eggs, pure vanilla extract, almond extract, flour, baking cocoa, baking soda, sour cream (8 oz container), semi-sweet chocolate chips, glaze, semi-sweet chocolate chips, heavy whipping cream, butter , cut into cubes, sugar, almond extract, chopped almonds, in large bowl, cream butter and sugar until light and fluffy., add eggs , 1 at a time, beating well after each one., stir in extracts ., combine the flour , cocoa and baking soda in a small bowl, add to creamed mixture alternately with sour cream., beat just until combined , do not over mix., stir in chocolate chips ., pour into a well greased and floured 10 inch tube pan., bake at 325 for 75-90 minutes or until cake tester inserted near the center comes out clean., cool for ten minutes before removing from pan to a wire rack to cool completely., run a metal spatula or butter knife around sides of pan to loosen cake first., combine the chocolate chips , cream and butter in a saucepan., cook; stir constantly over low heat until smooth ., gradually whish in confectioners sugar ., stir in extract ., drizzle over cake and sprinkle with almonds.

fresh corn kernels, corn oil, salt, freshly ground pepper, pecan cornbread (recipe follows), slightly stale, cut into 1/2 cubes, shallot, minced, cooked lobster meat, roughly chopped, cream cheese, softened, worcestershire sauce, prepared mayonnaise, freshly ground nutmeg, on high heat , in a medium skillet, brown the corn kernels in the corn oil and season lightly with salt and pepper to taste. remove pan from heat and put cooked corn kernels into a large mixing bowl. stir in remaining ingredients, blending well. form lobster cakes with a two oz scoop. (make approximately twenty cakes.) cakes may be prepared to this point and refrigerated up to two days., presentation, pecans, pecan cornbread, dried slightly at room temperature, clarified butter or olive oil for sauteing, in a food processor , pulse pecans and pecan cornbread until finely ground. press cakes into crumb mixture, and then saute in clarified butter or olive oil on medium heat until lightly browned and warmed through. place on warmed plate and drizzle with pumpkin ginger creme fraiche (recipe follows).

butter, coffee, buttermilk , minus 2 tbsp, eggs, sugar , plus, sugar, cake flour, cake flour, salt, cocoa powder, baking powder, baking soda, vanilla extract, heavy cream, bittersweet chocolate, chopped, white chocolate

all-purpose or cake flour, salt, baking powder, baking soda, butter, granulated sugar, eggs, sour cream, vanilla extract, milk, cocoa, cream, pure dark chocolate chips or other good quality semisweet chocolate chips, butter

prepared lb cake , from bakery section or frozen foods, defrosted, sambuca , or other anise liqueur, strawberries, halved or sliced, sugar plus 2 tbsp, whipping cream, chocolate syrup, for drizzling, good quality dark bittersweet chocolate

cold heavy cream, chocolate syrup, plus more for drizzling, strawberries, sugar, semisweet chocolate, finely chopped, unsalted butter, cake

miss grace lemon cake, use 1 packaged white or yellow cake mix with pudding in the mix, eggs, sour cream, frozen lemonade, thawed ., make icing while cake is cooling by, pouring 3 cups powdered sugar into a blender container., add, pure lemon extract, soft butter, warm milk ., cover container and blend for 30 to 45 seconds or until smooth. transfer cooled cake onto, plate and drizzle with blender icing., this recipe is also nice when made into small 3 to 4 inch bundt cakes. if making smaller cakes, be sure to decrease the baking time to about 17 minutes.

butter, shortening, sugar, eggs, all-purpose flour, baking soda, unsweetened cocoa powder, buttermilk, vanilla extract, chopped pecans, (better chopped by hand , tastes fresher), icing, cream cheese, softened, unsalted butter, unsweetened cocoa powder, confectioners sugar, coarsely chopped pecans (better chopped by hand), vanilla, white chocolate chips for melting and drizzling over cake, butter to melt with the white chocolate chips

butter, coffee, minus 2 tbsp buttermilk, eggs, sugar, cake flour, salt, cocoa powder, baking powder, baking soda, vanilla extract, heavy cream, bittersweet chocolate, chopped, white chocolate

all-purpose flour, salt, baking powder, baking soda, butter or 1 cup margarine, softened, granulated sugar, eggs, sour cream, vanilla extract (or vanilla sugar), milk or 1 tbsp water, cocoa, cream, dark chocolate chips, butter