Cookies and Cream Poke Cake

At work awhile ago, a coworker explained what poke cake is to me. I had never heard of it before. I didn't have an urge to go home and make it, but I did have in mind that I wanted to bake something for my team for really stepping up and doing a good job.

As soon as I got home and logged onto Facebook, I saw this recipe in my news feed! I first laughed, and then I decided it looked both easy and delicious that I just had to make it. It was delicious, to the point that Scott couldn't believe that I wasn't letting him and I eat it all. It's a very quick and easy dessert to make, and I'm pretty sure it's fool proof, which makes it even better.

Cookies and Cream Poke Cake-adapted from Tidy Mom
Total Time: 5 hours
Serves 16

• 1 box white cake mix (plus ingredients to make cake on box)
• 1 box cookies and cream pudding mix
• 8 ounces sweetened condensed milk
• 8 ounces Cool Whip
• 12-15 Oreo cookies, broken into pieces

Preheat oven to 350 degrees. Make the cake mix according to package directions and add the pudding mix to the batter. Bake in a 9x13 inch pan for 30-35 minutes or until a toothpick comes out clean. Let cool for 30 minutes.

After cake cools, use a small knife to poke holes in half inch intervals. Pour condensed milk over top of cake and smooth over all corners of cake. Let cake continue to cool and sink in.

Once cake is cooled, Top with Cool Whip and Oreos. Refrigerate for at least 2 hours before serving.

Chocolate-Pumpkin Cake

I made this cake for my friend Shea's birthday and it was really good! I was most proud of the fact that the frosting actually turned out like the picture (see below)! We actually had an interesting time making this cake. I was preparing it at our house, and put it in the oven for the allotted amount of time. However, we decided we had to leave earlier, so it was pretty much par-baked, put in a car for an hour, and then finished getting baked. It still turned out well!

Chocolate-Pumpkin Cake

Chocolate-Pumpkin Cake-Adapted from Betty Crocker's Fall Baking

Total Time: 2 hours 25 minutes

Serves 16

• 3 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened
• 1 1/3 cups packed brown sugar
• 1 cup granulated sugar
• 4 eggs
• 1 can pumpkin
• 2 teaspoons vanilla
• 1/2 cup milk
• 1 1/4 semisweet chocolate chips

Glaze

• 1 1/2 cups powdered sugar
• 2-3 tablespoons milk
• 1/2 teaspoon vanilla

• Heat oven to 350°F. Grease tube cake pan with cooking spray. In medium bowl, mix flour, pumpkin pie spice, baking powder, baking soda and salt; set aside.
• In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until creamy. Add eggs, one at a time, beating on low speed after each addition until blended. Add pumpkin and 2 teaspoons vanilla; beat on medium speed until blended. On low speed, beat in flour mixture alternately with 1/2 cup milk until smooth. Stir in 1 cup of the chocolate chips. Spoon batter into pan.
• Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. In medium bowl, mix all glaze ingredients until smooth and thick. Drizzle glaze over cake. Sprinkle with remaining 1/4 cup chocolate chips.
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Whipping Cream Pound Cake

I had to use up some leftover whipping cream from some recipes earlier this week. I love going to gojee.com whenever I have leftover ingredients. It's such a cool website! You basically get to put in whatever ingredients you have on hand, and it gives you dozens upon dozens of yummy recipes that contain that ingredient! Seriously, go try it!

I don't think I've ever made a pound cake before. This was actually really good. Nothing exceptional, but just good. I'd make it again.

Whipping Cream Pound Cake

Whipping Cream Pound Cake-Adapted from The Meaning of Pie
Total Time: 45 Minutes
Serves 12

• 1 stick butter, softened
• 3 cups sugar
• 6 eggs
• 1 teaspoon vanilla
• 1 teaspoon lemon juice
• 3 cups all-purpose flour
• 1 cup of heavy whipping cream
• 2 teaspoons, or so, of powdered sugar

Preheat the oven to 350 degrees In a large bowl, cream the butter and sugar. One at a time, mix in the eggs. Then add the vanilla and lemon juice. Then, alternate adding some flour and cream. Mix until batter is smooth.

Pour batter into a well-greased 9x13 baking pan. Cook in over for 30-35 minutes, or until top is golden brown, and an inserted toothpick comes out clean. Let cake cool completely. Lightly sprinkle or sift powdered sugar over the top of the cake.

Carrot Cake

Last week was one of my coworker's birthdays and I made him carrot cake. I got this recipe from my mom, and it is her favorite. The cream cheese frosting was good too, although a little too sweet for me! This was definitely a moist cake and I'll make it again!

Carrot Cake

Carrot Cake - adapted from my mom's recipe collection
Total Time: 1 Hour
Serves 10

• 4 eggs, beaten
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon vanilla
• 2 cups sugar
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 3 cups grated carrots

Preheat oven to 350 degrees. Mix all ingredients together well. Grease and flour cake pan. Bake for 30 to 45 minutes.

Frosting

• 8 ounces cream cheese, softened
• 1 stick butter
• 4 cups powdered sugar
• 2 teaspoons vanilla
• 1 cup chopped walnuts

Mix cream cheese, butter and sugar. Add vanilla and nuts. Beat until ready to spread.