Cake Week Winners!

Thanks for joining me for Cake Week last week! I know I enjoyed it and I hope you did too. Do you realize that between my recipes and your linked up recipes, there are over 40 cake recipes?? What a great cake resource (how will I ever try them all?!)!

I have each day of cake week listed with its own link on the top of my right side bar. If you missed Cake Week, click on the links to see all the great recipes. If you already saw all the recipes, now you can easily find your favorite yummy cake ideas!

We should announce the winners, I suppose! I did use the random number generator to choose the numbers and it gave me #8, #2, and #1 - isn't that wild?

The winner of the Cake Recipe Book is...

Donna @ Way More Homemade
Congrats Donna!

The winner of the Etsy cake-themed necklace from Our Daily Chocolate is...

Melissa
Congrats Melisssa!

The winner of the chocolate apron from An Occasional Chocolate is...

The Real Me!
Congrats Kim!

The winners have already been e-mailed. Congrats to all!

I am so glad that all of you came to Cake Week with me. I really do appreciate all of my readers and commenters!

I have had lots of giveaways lately and really am trying to slow down on the giveaways for a while, BUT things keep coming my way! You'll have to keep your eyes open for another great giveaway that is coming soon.

Oh, and I think that this week is going to unofficially be double-post week. I am thinking of 2 posts that I feel the need to do each day this week - so buckle up and enjoy the ride!!

Cake Week Day 5 ~ Flourless Chocolate Cake with Chocolate Glaze

It's the last day of Cake Week! What better way to end it than with chocolate? Chocolate Friday and Cake Week wrapped up into one day spells Y.U.M! LOL.

OK, stop right there a minute and ask yourself a few questions...

Did I watch Lisa's Cake Week preview video and bring a smile to my day?

Did I comment on Monday's post to enter the giveaways of a cake cookbook, a chocolate apron, and an Etsy cake-themed necklace and did I get the recipe for the German Apple Cake? *ETA - Giveaway now closed.*

Did I admire the cute DaySpring dessert plates and jot down the recipe for Tuesday's easy Yellow Cake with raspberry filling and lemon cream cheese frosting?

Did I get some good creative cupcake ideas and properly drool over all of Wednesday's cake links from everybody and did I link up my own cake post?

Did I look at all of Lisa's cake recipes and figure out who I can share Thursday's Cafe Latte Cake with?

Yes to all?? Good, now we can continue! Today's recipe is the super yummy chocolate cake I told you about in the video. My friend found this recipe and passed it on to me a few years ago. I'm SO glad she did! It takes several steps to make this cake, BUT the end result is chocolate bliss!

Flourless Chocolate Cake With Chocolate Glaze

CAKE
12 oz. bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract

GLAZE
1/2 cup whipping cream
1/2 cup dark corn syrup
9 oz. bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Chocolate shavings

FOR CAKE: Preheat oven to 350 F. Butter 9-inch-diameter springform pan. Line bottom of pan with parchment paper or waxed paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.

Using electric mixer, beat egg yolks and 6 tablespoons sugar in large bowl until mixture is very thick and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until medium-firm peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan.

Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached, about 50 minutes. Cool cake in pan on rack (cake will fall).

Gently press down crusty top to make evenly thick cake. Using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9-inch-diameter tart pan bottom or cardboard round atop cake. Invert cake onto tart pan bottom. Peel off parchment paper.

FOR GLAZE: Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.

Place cake on rack set over baking sheet. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. Place cake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) Garnish with chocolate shavings if desired. Serve at room temperature. 10-12 servings

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*I showed this cake picture with caramel sauce on the plate, but it's especially good on top of raspberry sauce! And use whatever mixture of bitter- and semisweet chocolate you want. If you use all bittersweet, it will be a very intense dark flavor, not real sweet. If you use all semisweet, it lacks a bit of the richness. So far, my preference is to use half bittersweet and half semisweet chocolate.*

I hope you enjoy this cake recipe! And I hope you had fun here during Cake Week!

Thank you all for being here during Cake Week and please do share the chocolate and the cake! :)

I'm linking this up to Tasty Tuesday at Balancing Beauty and Bedlam. Be sure to stop there for lots of delicious recipes!

Chocolatey business of the day:
An Occasional Chocolate (chocolate-making supplies, home of the cute chocolate aprons)


Got Cake? There are over 30 cake recipes in my Recipe Index!


Have a blessed day friends!

Cake Week Day 4 ~ More Cake Please

Welcome to Day 4 of Cake Week! Thank you to everybody who linked up fantastic cake recipes and posts yesterday - wow - yum!! You have to go back and look - there are some really wonderful cakes there. And it's not too late to link up your favorite cake post - we'll keep checking back!

In case you're just stopping by, you can get caught up here:
Day 1: Giveaways, Preview video, German Apple Cake
Day 2: Yellow Cake with raspberry filling and lemon cream cheese frosting
Day 3: Creative Cupcakes, Cake post link-ups

I love that Cake Week has been inspiring people around the blogosphere to do a little baking. Look at what Sarah Mae did at Like a Warm Cup of Coffee!! It says Cake Week on that cake - well, it did anyway. Thanks Sarah Mae! :)

You might have guessed that I like cake! Before Cake Week, I already had several cake recipes posted here.

Strawberry Dream Cake

Dump Cake

Amaretto Cake

Chocolate Pumpkin Cake

Mexican Chocolate Sheet Cake

Chocolate Toffee Cream Cake

Chocolate Malt Ice Cream Cake

S'Mores Cake

Kahlua Cake

So much yummy cake and we're not even done yet!! Finally - here's today's cake. Found the recipe about 3 years ago in a magazine. It is best served within just a few hours after making, in my opinion. It's not too rich and not too sweet - great with a cup of coffee!

Cafe Latte Cake

Oil-and-flour baking spray
3 tablespoons freeze-dried coffee
1 container (6 oz.) coffee-flavored yogurt (Dannon makes some, found it at Safeway)
3 egg whites
Pinch of cream of tartar
1 1/2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
Pinch ground nutmeg, plus more to garnish
3/4 cup (1 1/2 sticks) unsalted butter. softened
1 1/2 cups heavy cream
3 tablespoons confectioner's sugar

1. Heat oven to 350. Coat 3 (8.5 inch) round baking pans with oil-and-flower cooking spray. In small bowl, blend freeze-dried coffee and some water until dissolved. Stir in coffee-flavored yogurt until smooth. Set aside.

2. In bowl, beat egg whites and cream of tartar until foamy. Gradually beat in 1/2 cup of the sugar to medium-stiff peaks. Set aside.

3. In small bowl, whisk flour, baking powder, salt and nutmeg. In large bowl, beat butter until smooth and creamy. Beat in remaining 1 cup sugar until light in color, about 2 minutes.

4. On low speed, beat flour mixture, alternately with yogurt, into butter mixture until smooth. Fold in half of the egg whites to lighten, then fold in remaining whites until blended. Scrape into prepared pans, spreading level.

5. Bake at 350 about 25 minutes, until toothpick inserted in center of layers comes out clean. Let cakes cool in pans 10 minutes. Invert cakes; remove pans; invert again. Let cool.

6. In large bowl, whip cream and confectioner's sugar to stiff peaks. Once cakes have cooled completely, place one layer on a cakestand and spread with 3/4 cup whipped cream. Top with a second layer and 3/4 cup whipped cream. Top with final layer. Swirl remaining whipped cream over top of cake. Sprinkle with ground nutmeg. Refrigerate until serving

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Come back tomorrow for Chocolate Friday with a great chocolate cake and a chance for you to link up chocolate posts!

I'm linking this up to Your Life, Your Blog at Real Life. Check the links out and add your own post from the previous week!

Cake Week Day 3 ~ WFMW ~Creative Cupcakes

Wow - Day 3 of Cake Week! Welcome! I hope you are having fun! If you are just getting here, you really should get caught up - I wouldn't want you to miss out on great recipes and giveaways! And once you get to the bottom of this post, link up your favorite cake or cupcake recipes/posts!

Day 1: Video preview, German Apple Cake, Giveaways
(I was having trouble getting my video to play earlier, but you can also check it out here: Video on facebook )
Day 2: Yellow Cake with Raspberry Filling and Lemon Cream Cheese Frosting

What's working for me today is creative cupcakes! When we think of cake, sometimes we forget that cupcakes are also cake. I even wrote a couple of haikus for the occasion!

Little cupcake says:
Don't forget that I'm CAKE too,
Perfectly portioned.

Cupcakes are cake too
Already perfectly sized
For your enjoyment

Write up your own cupcake haiku and submit it to Cupcakes Take The Cake! Isn't that fun?

Cupcakes can be presented in so many ways, not just cake mix poured into paper cups with a little frosting on top (though I won't refuse one if you offer it to me!). Check out other blogs to find all sorts of great cupcake recipes and unique designs. I have a couple of cupcake blog friends you can start with:

Cupcakes and Crinoline ~ a lovely twitter friend and maker of what I call my BFF cupcakes :)

Susie's Homemade ~ a loyal commenter and a cupcake competitor, maker of this cute tea cupcake

I have a few creative cupcake ideas for you today!

Have you tried Cupcake Cones?
These are so fun for the kids! And I have decided I am a huge fan of these because they are so easy for the kids to carry around and much less messy for them to eat.

Cupcake Cones

1 package Cake Mix
ice cream cones
Frosting

1. Heat oven to 350.
2. Make cake batter as directed.
3. Fill each cone about half full.
4. Stand cones in muffin pan.
5. Bake 20-25 minutes. Cool. Frost.
Makes 24-36 cones.

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You can also try using molds to make your cupcakes pretty! My favorite thing to use to make fancy cupcakes is my Pampered Chef Silicone Flower Mold. You can get the recipe for these delicious Powdered Sugar Poundcakes (my son's fav) from Pampered Chef. They're really nice for serving at a tea or giving as gifts.

Another creative presentation is to serve your cupcakes in cups! Take a look at how you can serve up these Mochaccino cupcakes! Cute, huh? The recipe is from a Cupcakes cookbook.

Mochaccinos

MOCHA MUD CAKE
1 stick plus 3 tablespoons butter, chopped coarsely
3 1/2 oz. dark chocolate, chopped coarsely
1 1/3 cups sugar
2/3 cup water
1/4 cup coffee liqueur
3 tablespoons instant coffee granules
1 cup all-purpose flour
3 tablespoons self-rising flour
3 tablespoons cocoa powder
1 egg

DECORATIONS
1 1/2 cups heavy cream, whipped
3 tablespoons chocolate syrup
1 1/2 tablespoons cocoa powder

1. Preheat oven to 325 F. Line 12-hole standard muffin pan with paper baking cups.
2. Combine butter, chocolate, sugar, the water, liqueur and coffee in small pot; stir over low heat until smooth.
3. Transfer mixture to medium bowl; cool 15 minutes. Whisk in sifted flours and cocoa, then egg. Divide mixture among baking cups.
4. Bake about 50 minutes. Turn cakes onto wire rack to cool.
5. Remove baking cups from cakes. Place cakes in coffee cups, top with cream. Place chocolate syrup in piping bag with small plain tube, pipe spirals over cream; feather and fan cakes by pulling a skewer through the spirals or, dust cakes with sifted cocoa.

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I hope I have inspired you to give cupcakes the respect they deserve - LOL! What was your favorite cupcake idea today?

Creative cupcake ideas work for me - to see what's working for everybody else, stop by Works-For-Me-Wednesday at We Are THAT Family! And creative cupcakes can be part of a beautiful life, a series at The Inspired Room!

Now, make sure you're entered in the giveaways and go find a cake post, then come back here and link it up. I want to see a lot of recipes shared here today - for some strange reason I'm feeling like having a piece of cake. :)

See you tomorrow with a cake that goes well with a cup of coffee!

Cake Week Day 2 ~ Tea For Two-sday

Welcome back! Here we are at Day 2 of Cake Week and it's Tea For Two-sday, so I made sure that today's cake would be nice to serve with tea.

Are you enjoying Cake Week so far? Have you commented on Monday's post to enter the giveaways? Have you watched my Preview Video? Well, if you watched the video, you would already know that today's cake is only one round layer and easy to make!

First thing I have to take care of today is announcing a winner from last week's Tea For Two-sday post. The winner of the lovely DaySpring tea notecards is...

#7 Lori Ann
Congratulations Lori Ann!!

Speaking of DaySpring, they have some very cute dessert plates which will work very nicely for our cake today! These are Anita Renfroe dessert plates, so they have style, humor, and Scripture. And I keep discovering how smart DaySpring is - these plates are pretty, but functional too. They're thick and microwave and dishwasher safe. Shop DaySpring for all kinds of pretty gifts!

OK, grab your plate and let's get some cake!

I found today's cake recipe in a cookbook - Perfect Recipes For Having People Over by Pam Anderson. It's so simple and so yummy - and lemon and raspberry are such a delightful flavor combination!

Yellow Cake With Raspberry Filling And Lemon Cream Cheese Frosting

1 package (8 oz) cream cheese, softened
4 tablespoons (1/2 stick) unsalted butter, softened
3/4 cup jarred lemon curd
1 (9-in.) round or square yellow cake layer (use your favorite yellow cake recipe or a yellow box cake mix)
1/2 cup raspberry jam

Beat cream cheese and butter in a medium bowl with an electric mixer until smooth. Beat in lemon curd until light and fluffy.

Split cake into 2 layers with a serrated knife. Place bottom layer on a serving plate, and spread with jam. Place top layer over jam and frost top and sides with cream cheese frosting. Cover loosely with plastic wrap until ready to serve.

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See? I said it was easy! Now go get the ingredients and give it a try! Then sit down with a cup of tea and a piece of cake on a pretty plate and take a little break.

Don't forget to go enter the giveaways and please do come back tomorrow! Get your favorite cake recipes ready to link up tomorrow!

Happy Cake Week!

I'm linking this up for Tasty Tuesday at Balancing Beauty and Bedlam to share the cake! Go get your yummy posts and link them up.

Cake Week Begins!

**This giveaway now closed.**

Welcome to Cake Week! I'm so glad you're joining me - there's plenty of cake to share all week. If you have a spare 4 minutes, 43 seconds - watch my Cake Week Preview Video! If you think about it, it's just long enough to casually unwrap and eat a candy bar - so you could do that while you're watching and then you won't have wasted any time in your day! :) If you have any trouble watching it here, you can go watch it at newbaby.com.



Stop by every day this week for a new cake recipe and picture. On Wednesday, you can link up your favorite cake recipes - from your archives or new! And on Friday, you can link up chocolate posts as usual. Oh, and there are giveaways of course!

You could win this great cake recipe book! Lots of great recipes for you to try!

You could win a fabulous chocolate apron to wear while baking cakes! Check out my friend Kim modeling the one that she won! It's from An Occasional Chocolate - a chocolate supply company. Go check it out - lots of ideas on how you can make your own fabulous chocolate gifts, not to mention the cutest chocolate aprons!


And I HAD to add a third prize because this was just so perfect! It's a glass tile charm pendant that says "Let them eat cake" from an Etsy shop - Our Daily Chocolate! Go take a look at all the cute and affordable things over there!

I read an interesting post recently by my friend Mel at A Box of Chocolates about giveaways and how complicated they're getting. Though I am a fan of the extra entries, I decided to keep this giveaway simple for a change of pace. So just leave a comment on this post to be entered! That's it! I'll keep the giveaways open through Sunday 5/24 and will announce 3 random winners the following week.

It should be said though that it does make my day whenever you comment, submit a post to Stumbleupon, subscribe to my blog, follow me here, follow me on twitter, link up, post my cake week button, etc. If you've done any of those things, consider yourself "virtually" hugged! :)

Before we move along to today's cake recipe, I want to let you know that after you get your piece of cake, you will want to head out to a big party! I am happy to provide the cake for Like a Warm Cup of Cofffee's 1-Year Blogaversary Party! It's a huge party - lots of fun and fabulous giveaways! Stop by and say hi to Sarah Mae (finish chewing your bite of cake first though).

OK, on to the cake! Today's recipe is one of my family's favorites. I got the recipe from a co-worker years ago when she brought the cake to a potluck. I was hooked! I think you'll love it too - so moist and how can you possibly go wrong with a cream cheese frosting??

German Apple Cake

Beat until fluffy: 2 large eggs
1 cup oil

Add: 2 cups sugar
1 teaspoon vanilla

Whip ingredients together.

Add: 2 cups flour
3 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
4 cups sliced apples (I use Granny Smith)

Mix ingredients together and put into a greased 9x13 pan. Heat oven to 325 degrees F for a glass pan or 350 for a metal pan. Bake for 45 minutes to 1 hour - toothpick should come out clean. Cool and frost.

CREAM CHEESE FROSTING

Beat together: 1- 8 oz. package cream cheese
3 tablespoons butter or margarine
1 teaspoon vanilla
2 cups powdered sugar
(Enough to frost one 9x13 cake.)

Frost cake. Store in refrigerator.
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I hope you enjoyed the first day of Cake Week!! Let me know what you think, comment to enter the giveaways, head out to another party, and come back tomorrow for more delicious cake!

Project Procrastinators Party ~ The Results (There Really Are Results! Woot!)

It's hard to believe, but I have results to post about my project on the day that it's due! Woo Hoo!

2 weeks ago, you saw the before pictures of my filing cabinet project. Not a fun project to work on and not one that would beautify my house in a decorative sense, but one that would beautify in a streamlined, organizational sense.

Now, had I shed my procrastinator ways, I would have realized sooner than *ahem* yesterday that this was such a huge project that it should be multi-phased. I have decided there are 3 phases. And after more than 8 hours (yeah, seriously) of work, I did complete Phase 1!!

Phase 1: Empty and sort all boxes/bags of paperwork in house and garage and get them into file cabinet in hanging folders. DONE!

Phase 2: Further sort and organize inside file cabinet and label all hanging files. Due: 5/28

Phase 3: Shred all old paperwork and set up organized system in house for paperwork that can be easily transferred into file cabinet on regular basis. Due: 6/11

Look at me, acting all organized - LOL. I have to do that to keep myself accountable. I think this project will actually get finished. What a relief!!

OK, you want the pics as proof - I know.

Here are the boxes and baskets I emptied out (plus 2 or 3 sacks). Yes, the amount of *stuff* was rather disturbing. :)

I came up with this much garbage!



All this stuff needs to be shredded. We have a shredder, but I haven't decided if I want to risk burning ours up or take it all to a local company that shreds it in a couple minutes for $10 per box. It would take me a loooong time to shred all that doing it 4-5 pieces at a time.



And there's that beautiful file cabinet!! Not gonna show you the inside, but there are lots of hanging files and a few things stacked up on the sides and in the bottom. That will all be taken care of during Phase 2!

I feel SO much better having that done and actually look forward to finishing it. It's nice to have it all in one place and I did clear some space in the garage and quite a bit of space in a spare room closet, which is great.

Yay for procrastinators getting things done (even if it all happens at the last minute, as with me!)!! Thanks Melissa for forcing me (she even cracked a whip at me on twitter, though she did offer chocolate at the same time) to work on this project!!

How did your project go? If you didn't participate, are you motivated to start a project now? Go check out all the results (or excuses) at the Project Procrastinators Party!

I've linked this up to Your Life, Your Blog over at Real Life. Link up your favorite post from the previous week!

Don't forget, tomorrow is Chocolate Friday and you need to link up some chocolate posts to reward me for all my hard work - LOL! :)

And Cake Week starts Monday! I think we all could use some cake as a reward! Get ready for some great recipes and get your own cake posts ready to link up here next Wednesday!

Have a fabulous day!

Not My Procrastination Project Post; I'll Get To That Later

Remember that The Inspired Room had everybody sign up with their Procrastination Projects? Well, the results are due today. I WILL post the results today, but nobody said what time I had to do it - heh,heh. I'm finishing up Phase 1 of my project and will take pics to post. What kind of procrastinator would I be if I had finished early?

While you're waiting, have some cake! It's cake for a whole week right here, starting Monday. My button may not be great and my cake pics not magazine-worthy, but I can tell you that the cakes I'm sharing are fabulously delicious! And you'll have your chance to link up your own cake recipes...and there will be giveaways. I appreciate it if you spread the word - it's so much more fun with lots of people coming by!

See you later with some project results. And see you tomorrow for Chocolate Friday!!

Works-For-Me Wednesday: This Corn Bread is Just Right

Corn bread works for me, but I really like my corn bread best. Some corn bread is really dry and crumbly - good for crumbling over chili, but not my favorite to eat. Some corn bread is really sweet and moist (think Marie Callendars) - delicious, but more of a dessert bread. My corn bread is just right - not too dry, but still crumbles a little and not too sugary, but still slightly sweet.

I found this recipe years ago on the back of the corn meal bag. Then one day, I discovered they changed the recipe to make it a sweeter corn bread. I had to work my mushy brain cells and remember the recipe! It's easy to make, easy to double, and easy to eat - LOL!

We like to have it with soup and chili, but our other favorite thing is what my mom used to make. Take a warm piece of cornbread, split it in half, butter it, and then pour maple syrup over it. Eat it with your fork for breakfast - YUM!

Corn Bread

1 cup all-purpose flour
1 cup corn meal
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten
1 cup milk
1/3 cup vegetable oil

Preheat oven to 450 degrees F. Spray 8" square pan with cooking spray. In large bowl, combine flour, corn meal, sugar, baking powder and salt. Whisk together. In small bowl, mix egg, milk and oil together thoroughly. Add wet ingredients all at once to dry ingredients and mix just until combined. Pour into prepared pan and bake for 20-25 minutes. Cool slightly. Best eaten warm.

Recipe can be easily doubled and baked in a 9x13 pan.

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Do you like corn bread? Do you have a favorite recipe for it? Have you had it with maple syrup before?

For more Works-For-Me-Wednesday tips, stop by We Are THAT Family!

P.S. Don't forget - my Cake Week starts Monday. There'll be cake recipes every day, a chance to link up your favorite cake recipes, and giveaways. Feel free to grab the button and spread the word!

Oh, and don't forget to enter yesterday's giveaway of DaySpring tea notecards!

Tea For Two-sday ~ DaySpring Notecard Giveaway

*This giveaway is now closed.*

Welcome to Tea For Two-sday! Hope your week is starting out well. This is your chance to pour a cup of tea and relax for a bit.

I'm talking about DaySpring again! You've seen the pretty teapot and teacup and the tea-for-one set. Today is about notecards. I love DaySpring cards! I've been buying boxed sets of their cards from the Christian book store for many years. And now they even have tea-themed cards!

I received these really cute cards from the Sassy & Sophisticated line - they are so fun!

And look at this pretty box for tea cards!

Inside the box there are 2 designs of elegant notecards.

Guess what? I am giving away the tea box of cards (you might have to pry them from my hands, but I'm sure you're stronger anyway)to one random winner!!

To enter, stop by DaySpring and look around at the cards. Leave me a comment and tell me which ones you like! I will draw one random winner on Monday 5/18 and announce on Tuesday 5/19.

That's it for today! You can stay right there and finish your tea though.

Do you use DaySpring cards? Do you like tea-themed cards and stationery? And did you know that DaySpring even has wonderful free e-cards?

Have a lovely day and a blessed week!

P.S. My Cake Week will be starting here next Monday! Don't miss out on the fun! Here's the button to grab to spread the word. Thanks!