Rich and Tasty Chocolate Espresso Cheesecake

You have got to try this yummy cake. If you love a nice cheesecake, this is a great recipe to try. I’m a big fan of chocolate and while we don’t indulge in treats like this very often, it’s nice for the holidays or as something special to make for Valentine’s Day. I think I’d like this as my birthday cake this year. The espresso cream on top is optional, but I encourage you to give it at try. Not only does it make the cake look even more festive, it’s very yummy too. If you’re in a bit of a hurry, just leave the cake as is, or dust it with a bit of cocoa powder.

Chocolate Espresso Cheesecake
 
Recipe type: Cake
Ingredients
  • 1½ cups chocolate cookie crumbs
  • 6 tbsp melted butter or margarine
  • ⅔ cup sugar
  • 3 eggs
  • ⅓ cup milk
  • 1 cup Hershey's chocolate kisses
  • 4 8 ounce packages softened cream cheese
  • 1 tbsp instant espresso powder
  • ¼ tsp cinnamon
  • Espresso Cream (optional. See recipe below).
Instructions
  1. Preheat oven to 350°F.
  2. Combine butter and cookie crumbs. Press the mixture onto the bottom and 1 inch of the side of a 9-inch springform pan.
  3. Melt 1 cup Hershey's kisses over low heat in small saucepan, stirring constantly.
  4. Mix sugar and cream cheese together in a large bowl using an electric mixer on medium speed. Then beat in cinnamon, milk, eggs, and espresso powder until well blended.
  5. Add in the melted chocolate and beat an additional 2 minutes.
  6. Spoon the mixture into prepared crust.
  7. Bake for 55 minutes, then cool on a wire rack for 15 minutes and separate cake from the side of pan.
  8. The side of the pan can be removed after the cheesecake is completely cool.
  9. Cover and place in refrigerator for at least 4 hours before serving.

 

chocolate cheesecake on a plate closeup

You can top your cheesecake with some yummy espresso cream (see below), or just dust it with some cocoa powder and/or some chocolate sprinkles.

Espresso Cream:

Beat together 2 tbsp powdered sugar, 1 tsp instant espresso powder, and 1/2 cup whipping cream until firm.

Apple Sauce Cake With Nuts and Raisins

One of my favorite things about fall is apples. I love being able to drive up to an apple orchard and getting a big box of them fresh of the tree. Regardless of the season though, I almost always have a bag or two of these yummy fruits around the house. They are great for snacking, cooking and of course baking.

I’m about to head to the kitchen to bake up some lunch box treats and this apple sauce cake is what I’ll be making today. You can make it from homemade applesauce, or use a store-bought kind you like. If you’re feeling ambitious, peel and chop and apple or two finely and add it to the batter before baking. This works particularly well if you are making this without the raisins (I know not everyone’s a fan).

4.5 from 2 reviews
Applesauce Cake Recipe
 
Prep time
Cook time
Total time
 
Recipe type: Cake
Serves: 12
Ingredients
  • ½ cup margarine
  • 1 cup white sugar
  • 1 cup applesauce
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ½ cup raisins
  • ½ cup chopped walnuts
Instructions
  1. Preheat your oven to 350 F.
  2. Put the margarine and sugar into a bowl. Get out your hand mixer and cream them together until you have a pale yellow fluffy mixture.
  3. Add the applesauce and mix well.
  4. Stir in the flour, baking soda and cinnamon and stir until all the flour is incorporated. Do not over mix.
  5. Fold in the raisins and nuts.
  6. Pour the batter into a greased cake pan. A 9 inch round pan or 8 inch square pan work well. Bake the cake for 40 minutes.

 

Old Kentucky Nut Cake

I would like the recipe for Old Kentucky Nut Cake. The recipe appeared in at Better Homes and Garden cookbook that my Mother had. The Cookbook would have been published in the 40’s or 50’s. If some has the recipe I would be grateful. Also if I could find a copy of the cookbook, that would be terrific. Good recipe, wonderful memories. Thanks

From the Hillbilly Housewife:

I’m not sure if this is the recipe you’re looking for, but this is what I found in one of my handwritten cookbooks. It was handed down from a great aunt.

Old Fashioned Walnut Cake
 
Recipe type: Cake
Ingredients
  • ⅔ cup shortening
  • ⅔ cup white sugar
  • 3 large eggs
  • 2⅔ cups all-purpose flour
  • 1 tsp salt
  • 2 tsp baking powder
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1⅓ cups chopped walnuts
Instructions
  1. Preheat your oven to 350 F.
  2. Combine the flour, salt, and baking powder.
  3. Cream shortening and sugar together until you have a fluffy mixture. Beat in the eggs one at a time.
  4. Combine milk and vanilla, and add alternately with the flour mixture to the egg mixture. Mix well after each addition. Fold in nuts last.
  5. Pour the batter into a greased bundt pan. Bake for 50 to 55 minutes. I use the toothpick test to check for doneness. Cool on a wire rack.

I like this cake just plain or with a light dusting of powdered sugar. Occasionally I’ll make it as a birthday cake and will frost it with chocolate or vanilla frosting and add some more walnuts to the top.

Does anyone else have a different recipe to share?

Walnut Cake With Powdered Sugar

Hamburger Cake – April Fool’s Day Recipe

This cake is so much fun to make. It’s great for April Fool’s Day, but also makes for a fun birthday cake for a little boy (or silly husband). Have fun with it.
Ingredients:

1 chocolate cake mix
1 white cake mix
Brown paste food coloring
Yellow paste food coloring
3/4 cup chocolate frosting, prepared
12 spearmint gumdrops (leaf shaped)
4 white gumdrops
3 red gumdrops
24 orange fruit flavored candy squares
6 lime candy slices
1 Tbsp. sesame seeds

Directions:

While preheating oven according to the directions on the cake mix, butter and lightly flour a 8 inch round cake pan, a 9 inch round cake pan, and a 2 quart bowl 8 inches in diameter.

Prepare the cake mixes according to the package directions. Once prepared, pour 1 3/4 cups white cake mix into the 8 inch cake pan and the rest into the 2 quart bowl. Now pour 1 3/4 cups chocolate cake mix into the 9 inch cake pan.

Bake the 8 inch cake pan for 25 minutes, the 9 inch cake pan for 20 minutes and the 2 quart bowl for 60 minutes or until you insert a toothpicks into the centers and they come out clean. Cool for 10 minutes and then remove from the pans and let cool completely on wire racks.  

Put some vanilla frosting in 3 small bowls. In one bowl, tint the frosting red for ketchup. In another bowl, tint the frosting yellow for mustard. In the remaining bowl, use the brown & yellow food coloring to tint the frosting brown.

To create the hamburger bun, use the brown frosting and frost the 8 inch cake with it.

To make the hamburger patty, use the chocolate frosting and frost the sides and tops of the 9 inch cake. To make the rough edge look of a burger, lightly press all around the sides of the cake with a folded paper towel; be sure to pull the paper towel straight out. Now put the patty on the bun.

To make the cheese: on a microwave safe plate, put the orange fruit chews in a single layer and microwave for 10-15 seconds. Use your hands to press and flatten the orange chews together, forming a 9 inch square. Place this on top of the burger patty.

To make the lettuce: sprinkle your counter top with sugar and roll out 5 of the leaf shaped gumdrops until they are 1/8 inch thick (this will be used for the lettuce). Repeat this with 6 more gumdrops to create another lettuce leaf. Place this lettuce around the edges of the burger.

To make the tomatoes: on your counter top, roll out the red gumdrops until they are 1/8 inch thick. Place the tomatoes around the edges of the burger.

To make the onion rings: roll out to 1/8 inch thickness the white gumdrops. Use a round cookie cutter to cut out circles. Use small cutters to cut out 1/4 inch thick rings from these circles. Reroll the scrap pieces to make additional onion rings. Arrange these over the tomatoes.

To make pickles: use the fruit slice candies and place them atop the onion rings. Use the red and yellow frosting to create some mustard and ketchup by piping it around the edges of the burger.

To create the bun top: trim the bowl cake (if necessary) so that it will be flat on the bottom when inverted. Using a firm paper plate, invert it and place on counter. Place the bowl cake, trimmed side down, on top of the paper plate. Spread the remaining brown frosting, starting from the top, in lines down the sides of the cake, turning the plate after each section. Use the sesame seeds and sprinkle them on the top. Now place this on top of the cake.

April Fool's Day CookbookFor more fun April Fool’s Day recipes, grab a copy of my latest Kindle Cookbook “April Fool’s Day – Fool Me Once, Feed Me Twice

April Fool’s Day is a great time to let your inner jokester out. And while you were probably taught to never play with your food, you can make an exception today ;-) Here are some safe, fun food tricks to fool your family and friends including:

  • Melty Mallow Fried Egg
  • Bottoms Up Glass of Jell-o
  • Candy Hamburgers
  • Goofy Grilled Cheese Sandwiches
  • Cake Con Carne
  • Celebration Mini Meal Surprise
  • Butter Cream Potato Frosting
  • Silly Strawberry Whipped Potato Frosting

http://www.hillbillyhousewife.com/aprilbook

Cream Cheese Dump Cake – Video Recipe

Yes, I’m a little dump cake obsessed right now. A reader asked if I could post a video on how to make my pineapple cherry dump cake. I didn’t think to film it the other day (just took pictures) and am  a bit camera shy, but I did find a great video for you here.

There are a couple of things I really like about this. Adding cream cheese to the basic recipe is such a great idea and it will make it even richer and creamier. I also like the fact that she cut the recipe in half and is making it in a pie dish instead of a big 9×13 cake pan. Perfect for a small family like ours (even though the big batch of cake didn’t last very long).

Here’s the recipe for easy reference

Cream Cheese Dump Cake

  • non-stick spray
  • 1 1/2 cup of cherry pie filling
  • Cream cheese (maybe a cup)
  • 1 1/2 cup of pineapple chunks (drained)
  • 1/2 a bag of white or yellow cake mix
  • 1/2 cup of chopped pecans
  • 1/2 stick of butter

Spray the pie dish with non-stick spray.
Spread the pie filling in the bottom. Cut the cream cheese into small chunks and spread them out over the pie filling. Top it with the pineapple chunks.
Pour the dry cakemix over everything and spread it out evenly. Pour the chopped nuts on top.
Cut the butter into slices (or pads) and lay them on top of the cake mix.

Bake at 350 for 20 minutes or until the top is brown and bubbly. Serve hot out of the oven with ice creme.

For more delicious dump cake recipes, get a copy of my latest Kindle book. Inside you’ll find plenty of recipes your family will love including:

Apple Dump Cake
Rich Pumpkin Dump Cake
Peach Dump Cake
Basic Dump Cake
Easy Dump Cake
Chocolate Cherry Dump Cake
Cherry Chocolate Coconut Dump Cake
Cherry Coconut Dump Cake
Chocolate Duncan Hines Dump Cake
German Chocolate Dump Cake
Chocolate Caramel Dump Cake
Apple Caramel Dump Cake
Apple Pecan Dump Cake
Spiced Apple Dump Cake
Blueberry Dump Cake

What a perfect way to make a simple dessert every one will love.  Get “Dump Cake Recipes – Desserts So Easy Even Kids Can Make Them” today.

Pineapple Cherry Dump Cake Recipe

This is such a simple recipe, but “oh-so-yummy”. It took my daughter and I about 10 minutes to put together. The hardest part was waiting for the cake to finish baking. About 10 minutes into the hour bake-time the house started to smell amazing. We had planned to make this for dessert after dinner, but ended up sampling it as soon as it came out of the oven. Careful if you do that … it is piping hot.

Here’s what we did (the full recipes is at the end):

Preheat the oven to 350F. Grease a 9×13 baking dish.

Pour a can of cherry pie filling in the baking dish.

Cherry Pie Filling

Open a can of crushed pineapple and pour it on top of the cherries.

Pineapple

Sprinkle a yellow cake mix on top and smooth it out. Cut a stick of butter into slices and put them on top of the cake. I used 1 stick of butter and it wasn’t quite enough. I think next time I’ll use a stick and a half.

prebake

Bake for 60 minutes or until the cake is golden-brown on the top. Don’t be alarmed if it bubbles and the crust moves during the baking process. It only looks like it’s going to explode. Be warned … this smells amazing. We couldn’t wait for it to be done.

Here’s what ours looked like out of the oven.

Baked Dump Cake

Last but not least, here it is in the bowl… it looks so foggy because it was still piping hot which made for a nice photo effect.

Dump Cake In A Bowl

As promised, here’s the full recipe:

4.5 from 2 reviews
Basic Dump Cake
 
Prep time
Cook time
Total time
 
Recipe type: Dessert
Ingredients
  • 21 ounces pineapple, crushed
  • 21 ounces cherry pie filling
  • 1 package yellow cake mix
  • 1.5 sticks of butter
Instructions
  1. Preheat the oven to 350F.
  2. Grease a 9x13 cake pan.
  3. Pour the cherry pie filling in the cake pan and spread it out.
  4. Pour the pineapples (juice and all) in the pan and spread them out as well.
  5. Sprinkle (or dump) the cake mix over everything. Use a spoon to spread it out evenly.
  6. Slice your butter and lay the pats (in neat little rows) on top of the cake.
  7. Bake for 60 minutes.

I hope you’ll enjoy this simple dessert as much as we have. For more delicious dump cake recipes, get a copy of my latest Kindle book. Inside you’ll find plenty of recipes your family will love including:

Apple Dump Cake
Rich Pumpkin Dump Cake
Peach Dump Cake
Basic Dump Cake
Easy Dump Cake
Chocolate Cherry Dump Cake
Cherry Chocolate Coconut Dump Cake
Cherry Coconut Dump Cake
Chocolate Duncan Hines Dump Cake
German Chocolate Dump Cake
Chocolate Caramel Dump Cake
Apple Caramel Dump Cake
Apple Pecan Dump Cake
Spiced Apple Dump Cake
Blueberry Dump Cake

What a perfect way to make a simple dessert every one will love.  Get “Dump Cake Recipes – Desserts So Easy Even Kids Can Make Them” today.

Rhubarb Upside-Down Cake

Mix a yellow or white cake according to box directions.
Put into a 9×13 cake pan.
Pour 4 cups of rhubarb cut into small pieces over cake.
Put 3/4 cup sugar and one pint of whipping cream on top of cake.

Bake at 350 degrees for 50 to 55 minutes, testing to make sure is done. If you jiggle pan and center is still not set, you may have to cook a little longer.

When you serve this turn the cake upside down and the topping will be the rhubarb,cream mixture. You may put a topping of your choice on this, but most times I don’t

Strawberry Shortcake Recipe

One of my favorite treats and desserts this time of the year is strawberry shortcake made with  fresh berries. I get them from a local produce stand.

  • 3 cups fresh strawberries
  • 1/2-1 cup sugar
  • Pound cake
  • Whipped topping or whipped cream

Slice the strawberries into a bowl and add the sugar. I like to start with 1/2 cup of sugar and add more if needed. It really depends on how sweet your berries are. Allow the berry/sugar mixture to sit for at least 10 minutes.

Slice the pound cake, top with the strawberry mixture. Add a bit of whipped topping, whipped cream or even vanilla ice cream.

 

Now doesn’t that look yummy?

Pound Cake Recipe

There isn’t much I like better than a nice slice of pound cake. In fact, I’ve been asking for this for many birthdays over the past few years. Give it a try. Serve it as is or top it with a little fruit, whipped cream or ice cream.

Perfect Pound Cake Recipe

  •     1 cup margarine
  •     1/2 cup shortening
  •     3 cups sugar
  •     5 eggs
  •     2 1/2 cups all-purpose flour
  •     1/2 cup self-rising flour
  •     1 cup evaporated milk
  •     1 tablespoon lemon extract
  •     1/2 teaspoon vanilla extract

Grease your bundt pan and sprinkle with flour. Tap out the extra flour and set the pan aside while you prepare the batter.

Combine the two flours in a small bowl. Next get out a large bowl and grab your hand mixer. Cream the margarine, shortening and sugar until it is light and fluffy. Beat in the eggs one at a time until you have a light yellow colored mixture.

Add a little of the flour  and mix well. Add a splash of milk and mix again. Keep alternating until all the milk and flour have been added. Stir in the vanilla and lemon extract.

Transfer the batter into your pan and tap it on the counter to remove any air bubbles. Put the pan in the oven and turn it to 350 degrees F. Bake for an hour and 15 minutes or until your cake is golden brown and doesn’t stick to an inserted toothpick.

Cinnamon Coffee Cake

3 cups flour
1 cup sugar
1 cup packed brown sugar
1 Tb cinnamon
1 cup butter, softened
1 ts salt
1 ts baking soda
1 ts vanilla
2 eggs
1 cup buttermilk (see below if you don’t have buttermilk)

Get out a large bowl and a small bowl. In the large bowl, mix flour, sugars and cinnamon. Cut in the butter using your hands or two knives, until the butter pieces are roughly pea-sized. Use a cup measure and set aside 3/4 cup for crumble topping. After that’s done, add the salt and baking soda and mix with your hands.

In the small bowl, combine the wet ingredients, breaking up the egg yolks. If you don’t have buttermilk on hand, take a 1 cup measure and put a Tb of white vinegar in it. Fill the cup up with milk, stir and let it sit for 5 minutes. This makes a great buttermilk substitute and in fact I stopped buying buttermilk. Using a separate bowl for the wet ingredients isn’t necessary but it makes it easier to mix the batter without overdoing it.

Pour the wet ingredients into the large bowl and using a spatula, mix just until everything’s moist. Place into greased/sprayed pans and sprinkle with crumble topping. Bake at 400 degrees until a toothpick comes out with a few crumbs (try not to over-bake as the edges will get hard and the cake will dry out) . Remove and let sit in pan until cool, or serve hot.

What I like to do is fill muffin cups 2/3 full, sprinkle with crumble topping and bake for about 22-25 minutes. There will be batter left over, so I take a loaf pan (a mini loaf pan would be perfect) and spray it with cooking spray. I take a paper-sized sheet of foil, fold it in thirds until it’s the same width as the bottom of the loaf pan, then put it into the pan with the ends sticking up on either end. This makes it a lot easier to get it out of the pan when it’s done baking. Then I fill the pan with the remaining batter, sprinkle with the remaining topping and bake until it’s just done in the center. When it’s cool, I slice it and while it’s still sitting on the foil in loaf form, I wrap it in another sheet of foil, put it in a freezer bag, and place it in the freezer. This way I have fresh hot muffins, and also something in the freezer to serve to surprise guests down the road.

You can also divide the batter into two regular size loaf pans. Sometimes I like to put a few dollops of my mom’s homemade apple butter on top of the batter before it goes in the oven, swirl it and then put the crumble topping on. This gives it a new dimension.

This is a long-time favorite of ours and especially great for Fall. I hope you enjoy it!

LuLu Mae's Two-Fer Pound Cake

LuLu Mae was probably 85 (maybe older) when she gave me this recipe. I have used it for 20 years, and my very good friend passed away when she was about 94.  This recipe showed up often at our weekly “42” games.  Not fancy just good.  Add your own toppings: fruit,icing…

Two-Fer Cake

  • 2 cups flour
  • 2 cups sugar (I use a little less)
  • 2 cubes oleo
  • 2 t flavoring
  • 6 eggs add one at a time

mix flour and sugar together
mix oleo and flavoring together
combine till well mixed (will give your arm the ole “workout”)
greased-floured loaf pan
bake 350 for an hour or till done. Let rest.

Enjoy

Soda Pop Cake

Although I can't take credit for this cake  ( I seen it on a morning newscast)  I think it is great! I have seen soda pop cakes in the grocery also, I bought one once and was not impressed. I decided to try this as something unusual..with the soda my son likes.

All you do is replace the eggs and oil called for on a regular sized box Cake mix with one 12 oz can of soda.
They used and called for a clear diet soda to cut calories, but I would guess you could use orange/or red pop etc.
I have made two now with a regular sugar (not diet) popular citrus soda, and my son loves it.

I know soda is kind of expensive…but if you consider the cost of eggs and oil, it almost evens out the cost. plus less fat and if you use diet soda…less calories.

They called for icing it with fatfree/sugarfree whip topping..but I just lightly powder sugared the top after it had cooled some and was only slightly warm. It was great with the discounted strawberries on top, that I was lucky enough to pick up at the grocery!

Old Fashioned Seven Minute Frosting

A easy to make and very good frosting is:
Seven Minute Frosting

  • 1 1/2 cups sugar
  • 1/2 cold water
  • 2 egg whites ( the yolks can be added to scrambled eggs)
  • 2 tsp light corn syrup of 1/4 tsp cream of tartar
  • 1 tsp vanilla

The recipe calls for a double boiler, but I don't have one. I improvise by sitting a bowl over a sauce pan of boiling water and it works fine.

Combine everything but the vanilla in bowl, beat until blended with hand mixer, place over boiling water, water should not touch the bowl .

Cook about seven minutes beating constantly on high speed.

Remove from heat and add vanilla and continue beating 2-3 minutes until of spreading consistency.

This will frost a two layer 9 inch cake. Coloring can be added for special occasions, a drop of mint flavoring and green color for a St. Patricks day cake is always a hit. A creative person can think of many variations, such as sprinkling with coconut, or chopped nuts, crushed peppermint stick candy, etc. My mother always used this frosting for my Birthday cake and decorated it with the little red hot candies.

Homemade Sugar Cookie Icing

This is by far the easiest, most diverse and definitely yummiest homemade sugar cookie icing recipe that I have found.

Basic Icing Ingredients

  • 3 cups sifted confectioners sugar
  • ¼ cup milk
  • ½ tsp vanilla
  • pinch of salt

Mix all ingredients together in a bowl. You can add more or less milk to get the consistency that you need.

Now for the fun part! You can separate the icing into small bowls and add a few drops of food coloring to make different colors.

You can mix in goodies like sprinkles, crystal sugar or other small candies. You can mix in small candied fruits or just stick them to the top of the icing. The possibilities are endless!

Homemade Chocolate Frosting

  • 6 tbsp butter (softened)
  • 1 cup powdered sugar
  • 4 tbsp cocoa powder
  • 3 tbsp milk

Sift together powdered sugar and cocoa. In a mixing bowl cream together softened butter and sugar/cocoa. Add milk a little at a time to control the consistency of the frosting. It may take a little more or a little less milk depending on how you like it.

Tip: If you would like a little extra rich chocolate flavor you can melt ½ cup of semi sweet chocolate chips in your microwave and stir into the frosting.You can also fold in your favorite nuts.Just make sure you don’t serve it to someone with a nut allergy.