Have a question about a specific dessert recipe … post your question here. Periodically, we will purge dated questions and answers. Recipe posts should be ammended to reflect solutions to difficulties that members are experiencing. Check here often to see if you’ve been asked a question about your recipe post!
Aline & B-man 
(Question originally posted by Poochee but transferred to appropriate category)
Chocolate Explosion Cheesecake??
Does anybody have the recipe for this rich dessert? I have had it at Boston Pizza & Denny’s as well. I can’t find this receipe anywhere.
(Originally posted by Shelley E Bodnar but transferred to appropriate category)
I am looking for a recipe for a chocolate cake that has a liquid fude sauce in the center. I had it at Applebees and it was wonderful.Its a small cake kinda shaped like a dome.It is yummy.Let me know if you can help me.Thank you
vanilla953 replied to this message with a Chart House Lava Cake recipe that has been transferred to the “Cakes” section of this forum.
This is in reply to Poochee. I don’t know if I found what you’re looking for, but I believe this is a similar recipe to what you want.
Chocolate Explosion Cake
2 cups all-purpose flour
13/4 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
5 squares unsweetened chocolate, melted
1 cup lukewarm strong coffee
3/4 cup sour cream
1/4 cup oil
Topping:
1 package (397 g) Kraft caramels
4 tablespoons milk
1/3 cup chopped roasted pecans
In large mixer bowl combine all ingredients (except topping). Beat until
blended. Pour into greased and floured 9-inch springform pan.
Bake at 350 F for 1 hour or until toothpick inserted in center comes out
clean. Cool 10 minutes; remove from pan.
Microwave caramels with milk until melted; stir until smooth. With small
wooden spoon handle, poke holes into cake.
Pour in filling and garnish with chopped roasted pecans.
Yield: 1 cake
May I suggest that you search online, simply by typing “chocolate explosion cake recipe”. Without the word recipe, you’ll find places to buy the cake.
I just realized I made an error. It was cheesecake, not just cake. But I would still suggest searching or adapting the cake recipe I gave you (or one that you find) and adapt for cheesecake.
I found this recipe for Lava Cakes. I also loved that dessert. I also found some premade lava cakes in the frozen dessert section at Walmart that were out of this world. If the recipe doesn’t satisfy you, go buy the ones I did and top with vanilla Ice cream for a really rich, delicious treat.
Title: Chocolate Lava Cakes
Yield: 8 Servings
Ingredients
---------------------------CHOCOLATE LAVA FILLING---------------------------
3 oz bittersweet or semisweet –
1 chocolate; finely ch
6 tb whipping cream
1 tb light corn syrup
1 ts vanilla
Instructions
------------------------------------CAKES-----------------------------------
8 oz bittersweet or semisweet –
1 chocolate; finely ch
1/4 c hot coffee or water
1 1/2 ts vanilla
3/4 c all-purpose flour
1/8 ts salt
1/2 c unsalted butter – softened
1/2 c sugar
3 lg eggs – separated
----------------------------------TOPPINGS----------------------------------
1 cocoa powder for the tops
1 ice cream =or= custard sauce
1 for serving
These individual chocolate cakes have a soft center of chocolate fudge that
erupts in a rich, dark puddle from the warm cakes. They’re best served just
out of the oven. For the filling, line a plastic ice cube tray with a large
piece of plastic wrap. With your fingers, gently poke the plastic down
into eight of the cubes so they are fully lined with plastic. Melt the
chocolate with the cream and corn syrup; whisk until smooth. Add the
vanilla, set aside to cool until tepid. Fill the eight lined ice cube cups
with the chocolate; freeze at least 4 hours, or cover and freeze up to a
month. For the cakes, place rack in center of oven and heat to 425~.
Generously butter eight 4-ounce souffle dishes or ramekins. Place them on a
jelly roll pan. Melt the chocolate with the coffee. Set aside to cool for
15 minutes, stir in vanilla. Cream the butter with 1/3 cup sugar with an
electric mixer until light and fluffy, 2 minutes. Add the egg yolks, one at
a time, mixing well after each addition. Stop the mixer and stir in the
chocolate mixture. Fold in the flour and salt with a spatula. Beat the egg
whites with a clean mixer until they hold soft peaks. Add the remaining
sugar, one tablespoon at a time, mixing well after each addition. Continue
beating until thick and glossy. Thoroughly mix one quarter of the beaten
egg whites into chocolate batter; gently fold in the rest. Fill each
prepared souffle dish about halfway full with the chocolate batter. Gently
bury a frozen chocolate cube in the center of each; add remaining batter,
filling cups almost to the top. Bake until cakes are puffy and set, 18 to
20 minutes. Gently loosen from the sides of the dishes and invert onto
serving plates. Sift cocoa over
does anyone have a good oatmeal and raisin cookie recipe…i have a craving for these cookies and am dying to make them!
am new to this forum and love the recipes i am getting
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
1 1/4 c. brown sugar, packed
1/2 c. granulated sugar
2 eggs
1 tsp. vanilla
1/2 tsp. water
1 1/2 c. oats
2 c. raisins
Stir together flour, baking soda and salt. Cream butter with sugars until light and fluffy. Beat in eggs, vanilla and water. Slowly beat in flour mixture. Stir in oats and raisins. Press into average size ice cream scoop or 1/4 cup measure and drop onto foil-lined baking sheet about 2 inches apart. Lightly press down with fork into 3 inch circles. Bake at 350 degrees for 12 minutes. Do not over bake. Carefully transfer to baking racks. Cool. Store in airtight containers with slice of bread (change every 2 days) or freeze up to 1 month. Makes about 2 1/2 dozen.
My sister-in-law had a fried Oreo. Does anyone have a recipe for this? I have never heard of them until she told me about them. Thanks in advance for anyone that can help me.
Here is the recipe for deep-fried Oreo’s cookies. Enjoy!
1-1/4 cups pancake mix, any brand
4 tablespoons sugar
1 egg
2/3 cup water
1 teaspoon vanilla extract
1 tablespoon cooking oil
1 package Oreoâ or comparable brand of chocolate sandwich cookies
Confectioner’s (powdered) sugar
1-1/2 cups cooking oil for frying the cookies
Combine pancake mix and sugar in a small mixing bowl. Add the egg, water, vanilla extract, and cooking oil. Using an electric mixer, blend all ingredients, gradually increasing the speed of the mixer to make a thick batter and whip in plenty of air. Pour the cooking oil into a medium saucepan and heat the oil until a drop of batter dropped into it rapidly turns golden-brown.
Using a tablespoon, dip the cookies into the batter, then fry them. Turn them to allow even browning of the batter. When the batter is golden brown, remove the cookies with a spoon and drain them on folded paper towels. When they cool, sprinkle them with powdered sugar. Enjoy!
This recipe yields approximately two dozen fried cookies.
Thank you truleelee, for the Fried Oreos recipe.
You’re welcome. Glad to help.
to jubabe72
here is my favorite Oatmeal Cookie Recipe
Quaker’s Best Oatmeal Cookies
1 cup butter – softened
3/4 cup brown sugar – firmly packed
1/2 cup sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg – ground
3 cups oatmeal
Heat oven to 375 degrees. In a large bowl, beat butter and sugars until creamy. Add egg and vanilla; beat well. Add combined flour, baking soda, cinnamon, salt and nutmeg; mix well. Add oatmeal; mix well.
Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 8 to 9 minutes for a chewy cookie or 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.
Makes 3 dozen.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 115 Calories; 6g Fat (44.3% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 120mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
I lost my recipe for pumpkin cake that was canned in a canning jar. You put it in the jar and then cooked it for a while. Then put the top on and it sealed and would keep for several months on the shelf. It’s not crispy like I really like but it was nice to keep on hand.
Margie
I’ve made cake in a jar, but I haven’t made this particular cake yet. I hope this is a close recipe to the one you’ve lost.
Pumpkin Spice Cake in Jars
1 cup Seedless Raisins, chopped
1 cup Walnuts, chopped
2 cups All-purpose Flour
2 teaspoons Baking Soda
1/4 teaspoon Baking Powder
1/2 teaspoon Salt
2 teaspoons Ground Cloves
2 teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
4 Eggs
2 cups Sugar
1 cup vegetable Oil
16 ounces Canned Pumpkin Purree
Preheat oven to 325 degrees.
Sterilize 8 (12 oz) canning jars, lids and rings by boiling for 10 minutes.
Remove jars from water with tongs and allow to air-dry and cool. Leave the lids and rings in the hot water until ready for use.
Using a pastry brush, brush the inside of the cooled jars with melted shortening and set aside.
In a large bowl, sift together flour, baking soda, baking powder, salt, cloves, cinnamon and ginger. Add raisins and walnuts and toss them in the flour. This keeps them from sinking to the bottom as the cakes bake. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin,. Gradually stir in the flour mixture until well blended. Divide among the 8 canning jars (should be slightly less than 1/2 full. Wipe the outsides of the jars if any mixture has spilled while you were filling them.
Place jars on a cookie sheet and bake 35 to 40 minutes or until a pick inserted into the center of each jar comes out clean. Remove jars from oven one at a time with heavy oven mitts.
Place a lid and ring on and screw down tightly.
Place the jars on counter top to cool. Jars will make a clicking sound when they seal.
Thanks so much, Lisa! I never expected such a fast reply! Mine didn’t have raisins but I could just leave that out. This sounds very similar to mine. Thank you so much!!!
Margie
Hi everyone, I need help. I use the same recipe, one from mymother and grandmother, to make really good yellow cake layers. The only problem is the cake layers turn out dry. I don’t know what I’m doing wrong. Can someone please tell me how to keep yellow homemade cake layers from drying out while cooking? Neither of those fine ladies are here to tell me. :?:
Hi debbiecrain,
I usually add 1/2 cup sour cream or plain yogurt to any batter that tends to be dry, even chocolate. It has always worked for me. Also, after your layers have cooled, you might want to brush the layers with a simple syrup (equal parts sugar & water boiled to a syrup) before frosting.
My friend takes her cakes hot from the oven, inverts onto a plate puts in her freezer (uncovered), frosts when frozen, thaws and eats. Have never done this but have never had a dry cake at her house. She swears by it!
Hope this helps.
Hi Debbie!
My mother used to always tell me that a cake is dry because there’s not enough fat in it; whether it be butter, margarine, or oil. And like Pat suggested, adding sour cream would also help.
Would love to see that recipe of yours to try out. Can you please post it? Thanks!
Hi everyone! I’m looking for an ice cream cake recipe, any will do. My daughter’s first birthday is this weekend and I wanted to make her one. Thanks in advance.