Cont... April

CB Mint Cake

1 box betty crocker super moist white cake mix

1 ¼ cup water

1/3 cup vegetable oil ( try using applesauce for even healthier version)

3 egg whites

2 1/2tsp. mint extract

2 drops green food coloring

Directions:

Heat oven to 350 for shiny metal or glass pan, 325 for a dark of nonstick pan. Coat 9x13 inch pan with baking spray. Make cake mix using water, oil, egg whites and mint extract.

If you want the cake to have a green marble effect:

Reserve 1 cup of batter. Stir 3 drops green food coloring into reserved batter, set aside. Pour remaining batter into pan.

Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in s-shape curves in one continuous motion. Turn pan ¼ turn; repeat cutting into swirls design. You don't have to do this step, but it makes it cuter when you cut into the cake and there's green and white swirls everywhere.

Bake 28 to 33 minutes or until toothpick comes out clean. COOL COMPLETELY, about one hour.

Topping

1 jar Hershey’s hot fudge topping ( we only used about 1/3 of the jar )

1 (8 oz) container Cool Whip

Carefully spread fudge topping evenly over cake. I like to place it in the fridge so that the fudge is set up well before you add the next layer.

Spread whipped topping mixture evenly over fudge topping. Freeze cake for about 30 min.

Side of Cake

Almond granola

Toasted coconut

Apply granola and toasted coconut on the side and along top edge of cake. I put the cake bake in the freezer until it was 30 min before serving.

Fruit

Mango

Strawberries

Blueberries

Kiwi

orange peel

Garnish with fruit 30 min before serving.

April=Birthday Cakes

One word that would describe the month of April...hmmmmm....

BIRTHDAYS!

Olive Garden Black Tie Mousse Cake

Here is a copycat recipe for...

Menu description:

Black Tie Mousse Cake

Rich layers of chocolate cake, dark chocolate cheesecake and creamy custard mousse.

Layer 1 Chocolate cake "crust":

1/2 Cup butter, softened

1 Cup sugar

3 eggs

1 Teaspoon vanilla

1/3 Cup Dutch baking cocoa

1/2 Cup flour

Preheat oven to 350. Lightly grease bottom only of a 9 inch springform pan. In medium bowl cream butter and sugar. Add eggs, beating well after each addition; add vanilla and mix well. Add flour and cocoa and mix well toc ombine. Batter will be stiff. Spread in pan. Set aside

Layer 2 Baked Chocolate cheesecake:

8 Ounces Philadelphia cream cheese, softened

1/2 Cup ricotta cheese

3/4 Cup sugar

1 Ounce unsweetened chocolate, melted and cooled

2 eggs

1 Tablespoon flour

In large bowl cream cheeses with sugar until smooth. Add small amount to melted chocolate and combine well, add chocolate mixture and beat until well combined. Add eggs and flour and beat well. Smooth over top of cake batter in pan. Bake at 350 for 25-30 minutes or until cheesecake isset in center. Cover with foil during last 10 minutes to prevent over browning. Remove from oven and cool.

Layer 3 Italian mousse:

3/4 c. heavy whipping cream

12 oz marscapone or Philadelphia cream cheese, softened (or 6 oz of each)

1/4 c. sugar

1/2 tsp. vanilla

1 T. cold water

1 T. boiling water

1 tsp. unflavored gelatin

Beat cream until stiff. In seperate bowl beat cream cheese with sugar and vanilla until smooth. Combine with cream and fold to combine. In small bowl soften gealtin in cold water for about 1 minute. Pour boiling water over gelatin and stir to dissolve gelatin. Cool five minutes. Fold into cheese mixture until just combined. Spread mixture over baked cheesecake layer and chill well ( freeze the cake at this point works well and makes spreading the final layer easier).

Layer 4 Dark chocolate/white chocolate ganache:

10-12 oz (1 bag) dark chocolate (Guitard double chocolate chips work great) or semi-sweet chocolate chips

1 c. heavy whipping cream

2 T. butter

1/4 c. Guitard white chocolate chips

1 1/2 c. Nestle mini chocolate chips

Heat cream and butter over low heat until just boiling (may also microwave). Place dark chocolate chips in large bowl. Reserve 2 T. cream mixture. Pour cream mixture over chips and let set about 2 minutes, or until chips begin to melt. Stir to combine. Repeat for white chips using reserved cream mixture. melted . Let cool slightly until spreading consistency. Using a sharp knife gently run blade around edge of cake to loosen. Remove cake sides from pan and place bottom with cake on serving plate or stand. Spread frosting over top and sides. Drizzle white chocolate lightly over top. Using a knife or toothpick run it lightly over top to swirl to create desired effect. Press mini chips into frosting on sides until completely coated to create a "crust". Top edges with mousse frosting. Chill well and serve. Serves 12-16.

Mousse frosting:

1/2 heavy whipping cream

1/4 c. powdered sugar

1/8 c. baking cocoa

1/8 tsp. vanilla

Combine all ingredients and whip until peaks form. Pipe generously around cake top edge, and center.

This is an original Meemo's Kitchen recipe include and post full and

Wales Chocolate Strawberry Cake

Working on typing up the recipe.