Chocolate Peanut Butter Cake

Yesterday was my daughters 15th birthday! I had grand plans for her birthday cake but I was pretty much shot down at every corner.

“Just make cupcakes, mom” is what I kept hearing. Doesn’t she know I’m a food blogger who loves to bake the sweet treats?

I was thinking of a Zebra Cake  to look like this or maybe this cute little hand bag purse cake. But, it didn’t go my way.

When I first saw this sweet little cake at Bakerella, I knew I had to make it someday. I guess I got lucky, the brat  darling daughter agreed to it. A six inch  Chocolate Buttermilk Cake with Reese’s Peanut Butter Cups chopped up in the batter with a Chocolate Peanut Butter Ganache for the frosting. And of course another umpteen PB cups to cover the whole shebang!  Now that was a cake!

And we got baby cakes too!

It was one of the easiest cakes I ever made!

Want to know why?

It all starts with a Devils Food cake mix!

Ohh…  you could make a scratch cake,

but I didn’t.

 

Chocolate Peanut Butter Cake

1 Devil’s food cake mix
3 eggs
1 cup buttermilk
1/2 cup vegetable oil
2 cups chopped peanut butter cups (plus more for garnishing)
8 oz. dark chocolate, chopped
1 cup heavy cream
1/2 cup peanut butter

Preheat oven to 350 degrees. Coat two 9-inch cake pans with non-stick cooking spray. Line with wax paper and coat paper.

In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high and beat for 2 minutes. Scrape down sides after 1 minute. Fold in 2 cups of the chopped peanut butter cups.

Pour batter into pans and bake at 350 degrees for about 30 minutes or until toothpick inserted comes out clean.

Cool cakes completely.

Place chopped dark chocolate in a medium bowl. Bring cream just to a boil and then pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth.

Trim each cake layer so the tops are flat. Place one layer on a cooling rack and pour 1 cup frosting on top. Spread evenly with a spatula. Add second layer and pour remaining frosting over top and sides of cake. Smooth out with spatula.

Allow frosting to set for about 5-10 minutes and gently press remaining chopped peanut butter cup pieces all over top and sides of cake. Place in refrigerator for about an hour to set. Remove and serve.

Megan’s Notes-I used 1 bag of the Reese’s Dark Chocolate PB cups in the batter and  1 container of Trader Joe’s tiny PB cups for the garnish.

Coconut Rum and Amaretto Liqueur Pound Cakes

During the holidays, I participated in a Secret Santa gift exchange. It was hosted by the magnificent Joy, author of Gourmeted,  Thank you Joy!!!

She sent everyone a “Santa Baby” name and address so we could send something fabulous, whether  it be homemade or bought,  And in true Christmas style, it wasn’t about the money, it was about the thought!

I received my package from the lovely Lindsey who writes the blog Scoop: Adventures in Ice Cream. It’s all about ice cream and she has some good looking scoops that I’ll be trying during the hot days of summer.

She sent me some delicious homemade Cowboy Cookies that didn’t last long in my house. My daughter even said, :You should get the recipe for these mom!” So Lindsey, if you wouldn’t mind? :)

She also sent me some killer candied nuts that had a hint of orange and pepper. They were good right out of hand but I managed to sprinkle some on a salad for a light killer lunch.

And look at this adorable apron! 

Yep!!! She sent me that too.

Thank you Lindsey for being my Secret Santa and for  the wonderful things you sent. I loved them all.

Now!

Who and what did I send my Secret Santa Baby you ask?

My package went to the talented Amy of She Wears Many Hats.

Among with some other things, I sent her a pound cake!

And not just any pound cake!

It was Coconut Rum Soaked Liqueur Pound Cake!

It’s a rich and delicious cake soaked in liqueur. Because they store well unrefrigerated, they make perfect gifts to leave under the tree or to send to friends far and near.

I made  Coconut Rum and Amaretto Pound cakes.

But they would be equally delicious if you used an orange liqueur or hazelnut. You can even make chocolate ones and use a coffee liqueur. So many options!

You could even make them now. Then you could have a few little loaves for Super Bowl and save some for Valentines Day. Trust me, it would be a  a win win situation!

Liqueur Pound Cakes

• 1 1/2 cups butter, at room temp.
• 1 pound powdered sugar
• 6 large eggs
• 1 teaspoon vanilla
• 2 3/4 cups cake flour
• Liqueur Syrup (recipe follows)

In a large bowl of an electric mixer, beat butter till creamy. Sift powdered sugar, gradually, add to creamed butter beating untill mixture is light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Gradually mix flour into creamed mixture.

Scrape batter into four 3 1/2 x7 inch loaf pans. Smooth top of batter.

Bake at 300 degrees until a wooden toothpick inserted into center comes out clean (about 50 minutes). Let cool in pans on a rack for 5 minutes. Run a knife around the edges of each pan and turn cake out; immediately return cake to pan. With a wooden skewer or a fork, poke 1 inch deep holes all over the top of the cakes. Immediately pour equal amounts of liqueur syrup over each cake. Let cool on rack for about 30 minutes.

Liqueur Syrup

In a 2 to 3 quart pan, combine 2 cups sugar, 1/2 cup corn syrup, and 3/4 cup water. Stir over medium heat until mixture comes to a simmer. Continue heating, without stirring, until mixture comes to a boil. Cover and continue to boil until sugar is dissolved and liquid is clear-about 1 minute. (If you don't cover the pan and if you stir while syrup boils, crunchy sugar crystals will form in the finished cake)

Remove from heat, uncover, and let stand until it’s slightly cooled (about 5 minutes). Stir in 1 1/4 cups rum or almond, hazelnut, or orange flavored liqueur. Use; or let cool, then cover and let stand at room temperature till the next day. Makes 3 1/2 cups.

Chocolate Liqueur Cakes

Follow directions for Liqueur Pound Cake, but decrease powdered sugar to 3 cups. Combine butter and sugar, then add 5 ounces melted semi-sweet chocolate. Cakes will develop a thin crisp top crust as they bake.

Prepare Liqueur Syrup as directed, but decrease water to 1/2 cup and increase rum or liqueur to 1 1/2 cups. Options include almond, hazelnut, orange, coffee, or chocolate flavored liqueurs. As syrup soaks through cake, top crust will soften. 

 

Note: Wrapped and stored in a cool area, they will last for up to 2 weeks. In the refrigerator, up to 1 month, or in the freezer for up to 6 months.

Easy Sticky Toffee Pudding Recipe

 I first heard of Sticky Toffee Pudding when it was the winning flavor of a Haagen Dazs ice cream contest back in 2006. I had to give the winner a try, and I fell in love with it immediately. Since then, I have bought Sticky Toffee Sauce and Sticky Toffee Cheese, but now was the time to try the real thing!

 

This weeks Martha Monday project was picked by Lorraine of Sweet Lorraine Bake Shop.

She choose Martha Stewart’s Easy Sticky Toffee Pudding!

In classic English style, a cake that is soaked with a rich buttery sauce is often called a pudding.  This easy recipe is  a sponge cake that is made with finely chopped dates. After baking, you poke holes all over and pour a warm sticky ooey gooey toffee sauce all over the warm cake. Then the cake soaks up the rich buttery sauce.  It’s bliss!

It also makes plenty of sauce so you’ll have more to pour on top. It’s also great on ice cream!

This Easy Sticky Toffee Pudding was everything I wanted it to be. And more!

Easy Sticky Toffee Pudding

By Martha Stewart

(Printable Recipe)

Ingredients

Serves 10

• 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
• 1 1/2 cups all-purpose flour (spooned and leveled), plus more for pan
• 8 ounces pitted dates, finely chopped
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract

Directions

1. Preheat oven to 350 degrees. Butter and flour an 8-inch round cake pan; set aside.
2. In a small bowl, combine dates and 1/2 cup boiling water; set aside to soften, at least 10 minutes. In a medium bowl, whisk together flour, baking powder, and salt to combine; set aside.
3. With an electric mixer, beat butter and sugar until light and fluffy; add eggs, one at a time, beating well after each addition. Add date mixture, flour mixture, and vanilla; mix just until moistened.
4. Spread batter in prepared pan. Bake until a toothpick inserted in center of cake comes out clean, 55 to 65 minutes. Meanwhile, prepare toffee sauce.
5. Remove cake from oven; cool in pan 5 minutes. To ensure it will come out easily later, carefully invert hot cake then return it, right side up, to pan. Using a toothpick, poke holes all over cake. Pour about 1 cup warm sauce over cake; let absorb at least 20 minutes.

Toffee Sauce

Ingredients

• 16 tablespoons unsalted butter (2 sticks)
• 1 cup heavy cream
• 1 cup packed light-brown sugar
• 1/4 teaspoon salt

Directions

1. In a medium saucepan, combine butter, heavy cream, light-brown sugar, and salt. Heat over low, stirring, until sugar has dissolved, about 2 minutes. Simmer mixture over medium heat until reduced to about 2 1/2 cups, 8 to 12 minutes. If desired, reheat sauce over low before serving.

Check Out These Puddings!

David Lebovitz made Warm Sticky Toffee Pudding

Greedy Gourmet’s Sticky Toffee Pudding

Peabody’s Sticky Toffee Pudding

Chocolate and Zucchini's  Sticky Toffee Pudding

Don’t Forget Delicious! also made Sticky Toffee Pudding

Use Real Butter made a Sticky Toffee Pudding too!

Sour Cream Pumpkin Coffee Cake Recipe

Who doesn’t love coffee cake? And if you run a ribbon of pumpkin filling through the middle of said coffee cake, who wouldn’t love that?  This recipe is one of my favorite coffee cakes. It’s from Libby’s, the pumpkin people, so you know it’s gonna be good.

 

This recipe is a little bit more, should we say involved. Not hard, but it consist of three different elements. You have the cake part, the pumpkin filling, and the streusel,

You layer half the cake batter, half the streusel,

,

   and then that pumpkin filling,

 

 Then the rest of cake and streusel..

A little time consuming but so worth it! I made it the night before I wanted it and then baked it in the morning.

I took a nice warm Sour Cream Pumpkin Coffee Cake to work to the delight of my coworkers. They all gave it a thumbs up!

 You have to try this one!

Sour Cream Pumpkin Coffee Cake

By Libby’s Pumpkin

Makes 12 servings.

(Printable Recipe)

1/2 cup butter
3/4 cup granulated sugar
1 teaspoon vanilla extract
3 eggs
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
1 3/4 cup (16 ounce can) solid pack pumpkin
1 slightly beaten egg
1/3 cup granulated sugar
1 teaspoon pumpkin pie spice
Streusel
Cream butter, 3/4 cup sugar and vanilla in mixing bowl. Add 3 eggs, beating well. Combine flour, baking powder and baking soda. Add dry ingredients to butter mixture alternately with sour cream.
Combine pumpkin, beaten egg, 1/3 cup sugar and pie spice. Spoon half of batter into 13 x 9 x 2-inch baking dish, spread to corners. Sprinkle half of the Streusel over batter. Spread pumpkin mixture over Streusel. Carefully spread remaining batter over pumpkin mixture. Spread remaining Streusel over top. Bake at 325 degrees F for 50 to 60 minutes or until a wooden pick comes out clean.

Streusel
1 cup firmly packed brown sugar
1/3 cup butter
2 teaspoons cinnamon
1 cup chopped nuts
Combine brown sugar, butter and cinnamon until blended. Stir in chopped nuts.

 

Try More Pumpkin Coffeecakes!

Super Simple Pumpkin Coffee Cake from Megan’s Cookin’

Pumpkin Streusel Coffeecake from  Rolling Out The Dough

Spicy Pumpkin Coffee Cake from Saffron Trails

Pumpkin Coffee Cake from Not Quite Nigella

Pumpkin “Cinnamon Roll” Coffee Cake from Culinary Concoctions by Peabody

 Gluten-Free Pumpkin Bundt Cake from Karina’s Kitchen

Pumpkin Pecan Coffee Cake from Once Upon A Feast

Chocolicious Tea Cake with Orange Glaze

When I was on vacation, I picked up this card set. Aren’t they fun? There is four different cards in each set. Each with an illustration of a yummy treat and the appropriate recipe written on the back. They are blank inside so I can use them for almost any occasion, a birthday, a thank you, or just a little hello! It was my Mother-In-Laws birthday so we gave her a little gift card tucked into one of these adorable cards. I gave her the Chocolate Tea Cake card along with a baby loaf of the cake.

This was a chocolate pound cake using a half pound of chocolate and it was chocolicious! It has orange zest in the cake itself and an orange glaze brushed over the top. You poke little holes in the cake so the glaze soaks into it.

It was rich and sinful and just perfect for a lazy afternoon. When you want to slow down and take a breath, pour a cup of tea and take time to reflect, take out a loaf of this tea cake. It will make an ordinary moment, extraordinary!

Chocolate Tea Cake with Orange Glaze

• 8 ounce bittersweet chocolate, chopped
• 16 TBSP unsalted butter, softened
• 1 Cup sugar
• 4 lg. eggs
• 1 tsp pure vanilla extract
• 1/2 cup sour cream
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• pinch of salt
• 1/2 cup powdered sugar
• 2 TBSP fresh squeezed orange juice

Preheat oven to 350 degrees. Lightly grease a 9 inch loaf pan. Line the bottom with parchment paper and grease paper.

In a small sauce pan, melt chocolate over low heat. (I melted mine in the microwave oven). Cool.

In an electric mixer fitted with a paddle attachment, combine the butter and sugar and mix at medium speed for 2 minutes or till light and fluffy. Add the eggs one at a time, mixing well before adding the next. Add the vanilla, zest, and sour cream and beat well. Add the cooled chocolate and mix for 30 seconds or untill incorporated. Scrape the inside of the bowl.

Sift the flour, baking powder, and salt over the bowl and fold in to the mixture just till combined.

Scrape the batter into the prepared loaf pan and bake on the middle rack for 60-70 minutes. or until a toothpick inserted into the middle comes out clean. Cool on wire rack in the pan for 15 minutes. Carefully invert the cake on the cooling rack. remove the paper. Flip the cake right side up.

For the glaze: Combine the powdered sugar on the orange juice in a small pan. Bring to a boil and stirring occasionally, cook for 2 minutes. Using a skewer, poke holes about an inch apart in the warm cake. Brush with the glaze. Cool completely before slicing.

Makes one 9 inch loaf.

If you like what you see, will you please vote for this recipe on Foodie View! Thank you! :)

Half Baked or Baked Half? The Dobo Challenge!

This months Daring Baker challenge was the Dobo Torte.

First, let’s get the required verbiage out of the way,

Here it is!

The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

The Dobos Torte is a six-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. Depending on family recipe, this cake can be anywhere from six to twelve layers.

This is where my problems begin.

I made this cake just like the directions said. I was trying to mark parchment paper, fill in the circle with batter and get it into the oven. You see, this not an ordinary layer cake. Oh no! You don't use cake pans. You make your layers on parchment paper. Thin like crepes. It was bit overwhelming to say the least. But I was going for it, filling circles, baking them for a few minutes while trying to fill more circles and getting cake layers off the paper to cool just to turn around and put more batter on parchment. You see what I mean? Overwhelming! And I knew at the end of my layer making , I was a layer short. I was suppose to have six layers.

BUT… when all was finished and done (with the layer making and baking) I turned around, and I only had 4 layers. I was two layers short.

How did that happen???

I still don’t know. I guess we’ll have to rack that one up to a brain fart. I hate when that happens.

So I figured I had two choices. I could

A. make another batter and go through the torture they call layer making, or …

B. I could make half a cake!

Well… that was a no brainer. Considering I only have three in my family, I didn’t need more batter and I didn’t need a WHOLE HUGE CAKE! (I really don’t even need half a cake!)

So I cut my four layers in half and got an eight layer cake half! I avoided problems there!

Delighted I was, with the fast thinking I did on my feet, (Yea, right!)

I started my frosting.

Problems?

Ugh, yeah!

I was making my frosting, doing great, had a all this volume going with the egg mixture. Then when it was time to add the chocolate, everything went flat and runny. I don’t think that was quite right (duh) but I just continued and then put it in the refer and let it chill. It worked out in the end and it was really tasty. (Thank the frosting Gods!)

My caramel turned out ok but it was a little intimidating.

It’s the grand finale of the Dobo Torte! No pressure there.

All in all, I’m glad we got the chance to make this cake.

Would I make it again?

Probably not.

My daughter liked the cake part but not the topping.

The Hubby liked the topping the best.

Me?

I didn’t think it was worth the time or calories. But it was a great challenge and a wonderful learning experience.

And isn’t that what the Daring Bakers is all about?

If you would like to try this torte and would like the recipe, you can go here!

To check out the other Daring Bakers Dobo Torte, go here!

I would also like to thank Barbara from Barbra Bakes for baking this challenge with me via Twitter. It’s nice to have a sounding board and it also helps to chase away the procrastination. Thank you Barb! I enjoyed our baking and your friendship!

Daring Baker Challenge: Frangipane Tarts!

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England. This tart is a rich shortcrust pastry which holds jam and an almondy sponge cake-like filling.


I was excited when I saw we were making this tart. I've been wanting to try frangipane for more then a year, so this was right up my alley. Usually I'm more inclined to under bake things but in this case, my tops were a little brown. But they were still tasty!


The ingredients for this recipe were in ounces so it gave me the kick I finally needed to go out buy a new scale. It made it much easier to measure out my ingredients as compared to my old ancient Weight Watcher model.

Sweet shortcrust pastry

Prep time: 15-20 minutes
Resting time: 30 minutes (minimum)
Equipment needed: bowls, box grater, cling film

225g (8oz) all purpose flour
30g (1oz) sugar
2.5ml (½ tsp) salt
110g (4oz) unsalted butter, cold (frozen is better)
2 (2) egg yolks
2.5ml (½ tsp) almond extract (optional)
15-30ml (1-2 Tbsp) cold water

Sift together flour, sugar and salt. Grate butter into the flour mixture, using the large hole-side of a box grater. Using your finger tips only, and working very quickly, rub the fat into the flour until the mixture resembles bread crumbs. Set aside.

Lightly beat the egg yolks with the almond extract (if using) and quickly mix into the flour mixture. Keep mixing while dribbling in the water, only adding enough to form a cohesive and slightly sticky dough.

Form the dough into a disc, wrap in cling and refrigerate for at least 30 minutes

Frangipane

Prep time: 10-15 minutes
Equipment needed: bowls, hand mixer, rubber spatula

125g (4.5oz) unsalted butter, softened
125g (4.5oz) icing sugar
3 (3) eggs
2.5ml (½ tsp) almond extract
125g (4.5oz) ground almonds
30g (1oz) all purpose flour

Cream butter and sugar together for about a minute or until the mixture is primrose in colour and very fluffy. Scrape down the side of the bowl and add the eggs, one at a time, beating well after each addition. The batter may appear to curdle. In the words of Douglas Adams: Don’t panic. Really. It’ll be fine. After all three are in, pour in the almond extract and mix for about another 30 seconds and scrape down the sides again. With the beaters on, spoon in the ground nuts and the flour. Mix well. The mixture will be soft, keep its slightly curdled look (mostly from the almonds) and retain its pallid yellow colour.

Assembling the tart
Place the chilled dough disc on a lightly floured surface. If it's overly cold, you will need to let it become acclimatised for about 15 minutes before you roll it out. Flour the rolling pin and roll the pastry to 5mm (1/4”) thickness, by rolling in one direction only (start from the centre and roll away from you), and turning the disc a quarter turn after each roll. When the pastry is to the desired size and thickness, transfer it to the tart pan, press in and trim the excess dough. Patch any holes, fissures or tears with trimmed bits. Chill in the freezer for 15 minutes.

Preheat oven to 400F.

Remove shell from freezer, spread as even a layer as you can of jam onto the pastry base. Top with frangipane, spreading to cover the entire surface of the tart. Smooth the top and pop into the oven for 30 minutes. Five minutes before the tart is done, the top will be poofy and brownish. Remove from oven and strew flaked almonds on top and return to the heat for the last five minutes of baking.

The finished tart will have a golden crust and the frangipane will be tanned, poofy and a bit spongy-looking. Remove from the oven and cool on the counter. Serve warm, with crème fraîche, whipped cream or custard sauce if you wish.

When you slice into the tart, the almond paste will be firm, but slightly squidgy and the crust should be crisp but not tough.

We were also to make our own jam for the tarts. I made a Chocolate Raspberry Dessert Sauce.




This sauce was so good it needs it's own 15 seconds of fame. I'll post the recipe next! Stay tuned!

A Rainbow Cake: And Now You Know The Rest Of The Story!

I've wanted to make a rainbow cake for quite awhile now. I'd seen a few of them while surfing on the food blogs and thought "One of these days..." Rainbow cakes have 3 different colors poured into one pan and then stacked to make a 2 layer cake. When sliced, you see all 6 colors.

Then I visited Trish of The Kobialka Family and saw she made 6 layers , one for each color. I knew this cake would be baked sooner then later!

And I had the perfect opportunity!

"Graduation Day 2009"

Here's The Hubby, The Kid (AKA The Graduate) and the MIL.
Beautiful family I have, wouldn't you agree?

I started this cake by using Trish's favorite wedding cake recipe and I have to agree with her. This was one nice, moist, and sturdy cake with a wonderful almond flavor. I cut the recipe in half and had a little more then 6 cups. One cup per layer! I colored each cup with a different rainbow color. Good think I have plenty of spatulas.

Here are my layers all stacked up. In order to make this a little bit easier for me, knowing there were plenty of graduating errands and chores to do, I bought disposable cake pans. I didn't want to make 2 and wait, make 2 more and wait, make two more and... well, you get it. So disposal pans made it easy and quicker. (Got that tip from Bakerella!)

Since I was already stole Trish's 6 layer idea and her cake recipe, I might as well steal,...err,... I mean borrow her filling too. Besides, who can resist a filling called "Candy Bar Filling"?
Certainly not me!

Another brief chilling time before decorating.

These are one of the Edible images I got for this cake. I got these at Country Sweet Art and love using them. The one I use on the sides come 3 strips to a paper and they just peel off and you lay them right on the buttercream. After a short period of time, they marry into the frosting and become one. They are really fun to use and take an ordinary cake up a notch!

Applying the first strip.

Piping along the bottom covers a multitude of sins.

Did you notice the colors on the side are in a rainbow order? Just like the inside of the cake!

The top image was a large circle edible image. Just have to be careful to put it where you want it because once to place it down on the buttercream, you wont be able to adjust it . It's pretty much staying where you put it the first time.

Smooth out any air bubbles and pipe another row of frosting along the top edge.

And you have a very pretty rainbow cake perfect for an eighth grade graduation party!

But there was a huge hick up while making this cake.

I couldn't get the images off the paper. They were ripping and tearing and not behaving at all. I wanted to take this cake to a party. It was just an extra thing we made for fun, it wasn't like anyone was expecting it. But once I started having problems with the side images, I decided against the party appearance. I got one strip off the paper pretty good and put it around about 1/3 of the cake. Then I just decorated that section of cake for a picture. It took a pretty picture and you would never know that the back is not decorated at all.

But not to worry.
Country Sweet Art Representative said that heat and/or humidity could have affected the strips or it could be a bad batch. Who knows? But they apologized for the inconvenience and are making it right with me. That's the kind of company I like to work with. Lesson I learned? If It's a cake that has to make an important appearance, you might want to have a back up sheet of edible images. Just in case!


And now you know the rest of the story!

Wedding Cake

2 (18 ounce) boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites

1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat for 2 minutes.
3. Pour into greased and floured cake pans, filling each pan a little over half full.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake in preheated 325° F oven until cake tests done. I don't put a baking time here because it depends on the size of your pans. I make this recipe in any size from cupcakes to 14" round pans.
6. Baking time varies according to the size and depth of pans being used.
Note:
This is an easy cake to change the flavor of. You can make it with lemon for lemon cake, use a different flavor cake mix (whole eggs instead of whites), etc.

Candy Bar Filling
1/2 cup sugar
5 tablespoons cornstarch
3 tablespoons brown sugar
1/4 teaspoon salt
3 cups whole milk or half-and-half
3 egg yolks
1 tsp. vanilla
8 ounces chocolate bars, any flavor (I used Hershey Bars but next time, Skor!!!

1. Combine all ingredients except vanilla and chocolate bars in a heavy saucepan.
2. Stir constantly until mixture boils. Boil and stir one additional minute. Do not leave unattended.
3. Remove from heat.
4. Add the vanilla and chocolate bar pieces.
5. Stir until chocolate is completely melted.
6. Pour into a bowl. Press plastic wrap directly onto surface (to prevent pudding-skin). Chill. Don't fill your cakes until this mixture is completely cool throughout.