Sour cream chocolate chip cake

Sour Cream-Chocolate Chip Cake

Cake:

3 cups cake flour

1 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 eggs

2 cups sugar

1 cup canola oil

2 teaspoons vanilla extract

1 cup sour cream

1 1/2 cups semisweet chocolate chips (I used Milk Chocolate)

Glaze

1/3 cup heavy whipping cream

1/4 cup unsalted butter, cut up

2 tablespoons corn syrup

1 cup bittersweet chocolate chips

Garnish

2 cups semisweet chocolate chips ( I used a chocolate bar)

1. Heat oven to 350 F. Spray 9 1/2 - or 10 inch tube pan with fixed bottom and 3 3/4-inch-highsides with nonstick cooking spray. Line bottom with parchment paper; spray paper.

2. In medium bowl, whisk together flour, baking powder, baking soda and salt until blended.

3. In large bowl, beat eggs and sugar at medium speed 2 minutes or until thick, fluffy and lightened in color. Beat in oil and vanilla at low speed until blended. Beat in flour mixture just until blended. Beat in sour cream until blended. Stir in 1 1/2 cups semisweet chocolate chips. Spoon batter into pan.

4. Bake 55 to 60 minutes or until wooden skewer inserted in center comes out clean or with just a few crumbs attached. (If toothpick penetreates chocolate chip, test another spot.)

5. Cool in pan on wire rack 15 minutes invert cake onto wire rack; remove parchment. Leave bottom-side up for glazing; cool completely.

6. Meanwhile, heat cream, butter and corn syrup in medium saucepan over medium heat 2 to 3 minutes or until butter melts and mixture is hot. Remove from heat; add bittersweet chocolate chips. Let stand 1 minute. Stir until chocolate melts and glaze is smooth. Let stand at room temperature until slightly thickened.

7. With small spatula, spread glaze over top and sides of cake. Let stand 30 minutes or until glaze is set. Press 2 cups semisweet chocolate chips onto sides of cake. (Cake can be made up to 1 day ahead. Cover and store at room temperature.)

Chocolate Chip Cookie Dough Truffles (makes about 5 1/2 dozen)

These are really yummy, but VERY sweet. Be careful ladies! sorry no pic

1/2 cup butter, softened

3/4 cup packed brown sugar

1 teaspoon vanilla

2 cups all-purpose flour

1 14 oz can sweetened condensed milk

1/2 cup miniature chocolate chips

1 bar chocolate candy coating

Cream the butter and brown sugar until light and fluffy. Beat in vanilla. Gradually add flour, alternating with the sweetened condensed milk, beating well after each addition. Stir in chocolate chips. Refrigerate for 1-2 hours.

In a microwave-safe bowl melt your candy coating following package directions. Take out your cookie dough mixture and roll into 1-inch balls. Dip balls into coating, drip off excess and let dry on a sheet of waxed paper, about 15 minutes. TRY to store in the refrigerator and TRY not to eat them all, it's a challenge I'm not gonna lie!

Pumpkin Roll (in memory of Samantha)

Ingredients

• CAKE
• 1/4 cup powdered sugar (to sprinkle on towel)
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
  
• 1 cup walnuts, chopped (optional)
• FILLING
• 1 pkg. (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons butter or margarine, softened
• 1 teaspoon vanilla extract
• Powdered sugar (optional for decoration)

Directions

FOR CAKE:
PREHEAT oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.

COOKING TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

This is a tribute to my good friend Samantha. I will miss you!

Cake Balls

A friend of mine made these little treasures on a sucker stick as a baby shower favor and they were so cute. I just tried making them last week and they were a huge hit with the family. I made a second batch thinking I would freeze them and the girls could take them as Valentine treats for their classes, but everyone has been eating the second batch before I could freeze them!

cake mix--prepared, as directed, in a 9x13 pan---cooled

1 tub cream cheese frosting (it may work with other kinds, but I've only tried cream cheese)

Dipping chocolate (I use the kind from Michaels)

When the cake is cooled, start picking it up with your hands and crumble it in a large bowl. Then stir in the frosting and mix it all up.

Cover a sheet pan with wax paper and roll cake/frosting mixture into balls. I first them kind of big, but found that smaller ones turn out more manageable. Refrigerate for an hour or 20 min in the freezer.

When the balls are cold enough to handle, melt chocolate and then drop the balls in and roll them until covered. Set covered balls onto wax paper to set.

Mine are hideous compared to these beautiful samples on bakerella.com!