Best Cobbler

I adopted this easy cobbler recipe from www.rachelschultz.com and claimed as the "best". I try it and turn out very satisfy. I use the biscuit cutter to cut into round pieces to serve and look very cute.

Ingredients:

• 1 box yellow cake mix
• 1/3 cup butter, softened
• 2 eggs
• 1 canned peaches (I use sliced mango instead in the picture)
• 8 oz.cream cheese, at room temp.
• 1/3 cup sugar
• 1 tsp. vanilla
• optional: vanilla ice cream

Easy to make:

1. Preheat oven to 350 F degrees. 
2. In a large bowl, combine cake mix, butter and 1 egg. Mix with a fork until crumbly. Separate 1/2 cup of crumble for topping. Press remaining crumble into a base of 9x13 glass baking pan. Bake for 10 minutes. 
3. Meanwhile, slice fruit into small 1-inch pieces.
4. In a small bowl, beat cream cheese and sugar together with an electric mixer, then add egg and vanilla, continue to beat until creamy.
5. Layer the fruit on the top of lightly baked crust. Spread cream cheese mixture on the top of the fruit. Top with reserved crumbles.
6. Bake for 30 minutes. Remove from oven and allow to cool for additional 30 minutes. Serve with ice cream and yummy...

 
Tips:
You may use any fruits, such peaches, mango, pear, apple, mix berries, etc. canned or fresh, as long as cut them into small bite sizes.

Easy Berry Dump Cake

No kidding! This cake doesn't need any electric mixer or whisker to mix, not even mixing bowl, my hands not even get messy. Just dump everything in a baking pan and bake it! It turns out SO yummy...specially with a scoop of ice cream...hmmmm...feel like in a dessert heaven!

Simple ingredients:

• 1 box of classic yellow cake mix (or white cake mix)
• 1 bag of frozen mixed Berries (about 12 oz.)
• 1 stick butter (about 1/4 cup)

Easy to make:

1. Preheat oven to 350 F degrees. Lightly spray no-stick cooking oil over a 9x13 baking pan.
2. Sprinkle some cake mix on the bottom pan with a thin layer. Spread frozen berries all over the pan. Then evenly dump the rest of the cake mix all over the mix berries.
3. Cut butter in to small pieces and spread over the cake mix, place in the preheated oven.
4. Bake 40-50 minutes until the top turns golden brown.

Optional: drizzle some honey or caramel while it's hot to give little more flavor.
You may also use apple, pineapple, cherry, peach or other your favorite fruit for this cake. I like Berries because they are rich with Antioxidants.

Devil Mud Cake

This easy cake is made from boxed Cake Mix, with cookie dough and layer of cheesecake. Let the cake refrigerator for at least an overnight for a moist chocolate cake.

Ingredient for the cake:

• 1 box Devil Food Cake Mix
• 4 Eggs
• 1 cup milk
• 1 stick butter (1/2 cup), melted
• 1/2 package of refrigerated chocolate chip cookie dough, break into small pcs.

Preheat oven to 325 degrees F. Line parchment paper on the bottom of a 9-inch spring form baking pan (for easy removal later). Place a bowl of water on the bottom rack in the oven (bake the cake with water bath for moist cake).
Combine cake mix, eggs, milk and butter in a large mixing bowl. Mix with an electric mixture on medium speed for about 5 minutes until well blend and fluffy. Fold in cookie dough pieces.
Pour half of the cake mixture in the prepared baking pan. Bake for about 15 minutes. Meanwhile, prepare the cheesecake layer below.

For Cheesecake layer:

• 1 package cream cheese, at room temperature
• 1/2 cup sugar
• 2 eggs
• 1 tsp. Vanilla extract

Mix cream cheese and sugar with an electric mixer in a small mixing bowl until soften and creamy. Add one egg at a time and vanilla extract, continue to beat until creamy and fluffy.
Pour the cheesecake mixture over the half baked cake layer. Bake for another 15 minutes.
Then, pour the rest of the cake mixture over the cheesecake layer, bake for 20-25 minutes. The center will be soft. Turn off the oven and let the cake cools off in the oven before place in the refrigerator.
After the cake is cooled completely, cover with sarong wrap to keep moist and refrigerator overnight before slice into the desired pieces.

Moist Cranberry Cupcakes

I use one cup of fresh cranberry for these cupcakes...juicing with a Juicer...Add juice in the topping and pulp in the cupcakes. The cupcakes are very moist and yummy...and made from a box of Cake Mix...so easy!

 

For Cupcakes:

• 1 box of White cake mix
• 1 1/3 cup water
• 1/3 cup cooking oil
• 3 eggs
• 1 cup fresh cranberries, coarsely chopped
• 1 cup finely chopped walnuts (or other nuts)

Place cake mix, water, cooking oil and eggs in a large mixing bowl. Whisk with an electric mixer on medium speed until well blend and fluffy. Fold in cranberries and nuts.
Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking spray.
Scoop cupcake batter evenly into the cupcake liners. Bake for 18 minutes or until a toothpick comes out of center of the cupcake is clean. Cool.

 

For Cranberry Cream Cheese Topping:

• 1 package (8 oz.) cream cheese, at room temperature
• 1 stick butter, at room temperature
• 2 cups powdered sugar
• 1/3 cup cranberry juice
• 1 tsp. vanilla extract

Whisk all topping ingredients together with an electric mixer until smooth. Refrigerator until ready to topping.

Peanut Butter Cupcakes

Creamy, fluffy and easy to make for peanut butter lovers!

For cupcakes:

• 1 box classic yellow cake mix
• 1 small box chocolate pudding mix
• 4 eggs, at room temperature
• 3/4 cup cooking oil
• 1/3 cup sour cream
• 1 cup warm water
• 1 cup peanut butter chips, chopped

In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil together. Whisk with an electric mixer, add water little at a time. Continue to whisk on medium speed about 5 minutes until fluffy. Fold in peanut butter chips.
Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking oil. Fill each muffin  cup with batter 1/2-3/4 full. ( I use the extra batter to make some mini cupcakes with mini muffin pan).

Bake for 18 minutes. Cool.

 

For peanut butter cream topping:

• 1 package (8 oz.) cream cheese, at room temperature
• 1 cup powdered sugar
• 1/2 cup creamy peanut butter
• 1 cup whipped cream
• 4 Tbsp. butter, at room temperature

Whisk all topping ingredients together in a medium mixing bowl with an electric mixer until well blend and cream. Pipe on cooled cupcakes, dust with coco powder and decorate with a drop of jelly/jam.

Red Velvet Party

Use one of my favorite Red Velvet Cake recipe, I made 4 different ways:

• 24 cupcakes - take to a birthday party
• 12 minis cupcakes and 6 poppers - take to work to share with my co-workers
• 1 parfait - just for me after dinner :)

Take a little more time to put them together, but it's easy!

For the Cake batter:

• 1 box Red Velvet cake mix
• 1 small box chocolate pudding mix
• 4 eggs
• 1/3 cup sour cream
• 3/4 cup cooking oil
• 1 cup warm water

Mix all above ingredients together in a large mixing bowl with an electric mixer or stand mixer. Whisk until well blend and fluffy.

For Vanilla Yogurt Cream Cheese Frosting:

• 2 packages (8 oz. each) cream cheese, at room temperature
• 2 cups powdered sugar
• 1 (6 oz.) vanilla yogurt
• 1 cup whipped cream

Whisk all topping ingredients together in a medium mixing bowl until well blend and smooth. Set in the refrigerator until ready to use.

For cupcakes:

• Preheat oven to 350 degrees F. Line 24 cupcake liners in muffin pans and lightly spray with no-stick cooking oil. Fill each cupcake liners with the cake batter 1/2 full. Bake for 18 minutes. Remove from oven and cool in the pans.
• Top with Vanilla Yogurt Cream Cheese frosting and decorate with your favorite cake decor.

For mini cupcakes, popper and parfait:

• Preheat oven to 350 degrees F. Lightly spray a 24-counts mini muffin pan with no-stick cooking oil. Fill each cup with 1 Tbsp. of cake batter. Bake for 10 minutes. Cool completely.
• Assemble each popper by using 2 mini cupcakes: cut tops off  each cupcakes horizontally, spread or pipe about 1 Tbsp. frosting on the cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on the frosting. Press lightly.
• Assemble Parfait by using the bottom of each min cupcakes left from popper, layer with yogurt, nuts, cookie crumbs, and frosting top. Place a mini red velvet cake on the top to decorate.

Extra flavor cupcakes:

For chocolate lovers - Fold in 1 cup chopped chocolate chips in the cake batter, give you more chocolate flavor.

For Cheesecake lovers - drop 1 table spoon of basic cheesecake batter in the center of each cupcake batter before bake in the oven. All you need to do is: whisk 1 package (8 oz.) cream cheese, 1/2 cup sugar, 1 egg and 1 tsp. vanilla extract together until smooth. (note: cream cheese and egg should be at room temperature).

Double Flavored Cupcakes

Red Velvet cake+Cranberry white cake+cream cheese topping = Ono Happy Hmm...
You may also mix with two other your favorite flavors. Variations are endless...

Ingredients:
For cranberry white cake...

• 1 box classic white cake mix
• 1 small box vanilla pudding mix
• 3 egg whites
• 1/3 cup sour cream
• 3/4 cup cooking oil
• 1 cup hot water
• 1/2-1 cup dry cranberry, fold into mixed batter

For red velvet cake...

• 1 box Red Velvet cake mix
• 1 small box chocolate pudding mix
• 4 eggs
• 1/3 cup sour cream
• 3/4 cup cooking oil
• 1 cup hot water

For cream cheese topping...

• 2 boxes (8 oz. each) cream cheese, softened
• 1 stick butter, softened
• 3 cups powdered sugar
• 1/2 box Cool Whip (whipped topping)
• 2 tsp. vanilla
• 2 tsp. lemon juice

Make 48-52 cupcakes:

1. Whisk each group ingredients in separate mixing bowls with an electric mixer or using stand mixer. Blend well and fluffy.
2. Preheat oven to 350 degrees F. Line cupcake liners in muffin pans.
3. Fill the white cake 1/3 of each cupcake liner evenly, then fill the red velvet cake batter evenly on the top.
4. Bake for 15-18 minute until a toothpick comes out of center of the cupcake clean. Cool before add toppings. Decorate with cocoa powder, marshmallows, etc.
5. Keep in the covered containers for few hours in the refrigerator before serving.

Oreo Pudding Cupcakes

These are not one of those low-fat diet style cupcakes...They are so moist, chocolaty, creamy and so yummm...if you want, you can skip the cheesecake filling...they are one of the BEST cupcakes that I have even had!

 

Ingredients:
for cake...

• 1 box of Duncan Hines' Devil's Food cake mix
• 1 box of JELL-O cookie n' creme pudding mix
• 4 eggs
• 1/3 cup sour cream
• 3/4 cup cooking oil
• 1 cup hot water

for cheesecake filling...

• 1 package (8 oz.) cream cheese, softened
• 1 eggs
• 1/2 cup sugar
• 1 Tbsp. cookie n' creme pudding mix

for cream cheese topping...

• 2 packages (8 oz. each) of cream cheese, softened
• 1 stick butter, at room temperature
• 2 cups powdered sugar
• 2 tsp. vanilla
• 2 tsp. lemon juice
• 1/2 cup sweet whipping cream

Directions:
for cake...

• Place cake mix, pudding mix(save 1 Tbsp. for filling), 4 eggs, cooking oil and sour cream in a large mixing bowl. Whisk with an electric mixture or stand mixture at medium speed, add hot water gradually. Continue whisk about 5 minutes until well blend and fluffy.

for fillings...

• In a medium mixing bowl, cream sugar and 1 package cream cheese together with an electric mixer. Add 1 egg and 1 Tbsp. pudding mix. Mix until blend and set aside.

for cream cheese topping:

• In another medium or large mixing bowl, whisk 2 pkg. cream cheese, butter and powdered sugar together with an electric mixer until creamy. Add vanilla, lemon juice and whipping cream, whisk until well blend and fluffy. Set in the refrigerator until ready to use.

Put together:

• Preheat oven to 350 degrees F. Line 36 cupcake liners in muffin pans. Using a small cookie scoop, fill each cupcake liner with 1 scoop of cake batter. Then, drop about 1/2 Tbsp. cheesecake filling in the middle of each cupcake batter. Top with another small cookie scoop of cake batter. Repeat until all cupcake lines filled.
• Bake for 15-18 minutes until a toothpick comes out of the cake part clean. Cool. Top with the cream cheese topping. Decorate with chocolate chip crumbs, coca powder, Oreo cookie crumb, or Oreo cookie pieces, etc. Refrigerator few hours in the covered containers (keep moist) until ready to serve.

 Makes: 24-30cupcakes.

 

Here are some of the variations:

• Crush 1/2 cup chocolate chips in a food processor, then fold into the cake batter or fold into the cream cheese topping instead of dipping. Or
• Fold some of the Oreo Pudding into the cream cheese topping to make the muddy look. Or
• For peanut butter lovers, add a Reese peanut butter cup in the center of the cake instead of cheesecake filling.

Rolo Cupcakes

Rolo is a chocolate candy with soft caramel in the center. I only placed one Rolo in the center of each cupcake. You may place more if you are a caramel chocolate lover.

You will need...

• 1 box of classic white cake mix
• 3 egg whites plus 1 whole egg
• 1/3 cup cooking oil
• 1/2 cup water
• 1/2 cup sour cream
• 24 Rolo candies

Make it...

1. Preheat oven to 350 degrees F. Line 24 cupcake liners in the muffin pans and lightly spray with non-stick cooking oil.
2. In a large mixing bowl, whisk all above ingredients together with an electric mixer on medium speed, about 5 minutes until well blend.
3. Evenly scoop the batter into each cupcake liners. Place 1 Rolo in the center of each cupcake. Bake 15-20 minutes until the toothpick comes out of center of cupcake is clean. Cool before add toppings.

For toppings:
You may simple use the cream cheese topping by whisking together...

• 1 package (8 oz.) cream cheese, soften
• 1 stick butter
• 2 cups powdered sugar
• 1 tsp. vanilla

Then, sprinkle with shaved chocolate and/or coco powder.

Tips:
I don't want to waste the 3 egg yolks...So...I add 2 Tbsp. heavy whipping cream with 3 egg yolks. Whisk over a double boiler on low heat until thicken and cooked. Then, add to the cream cheese topping mixture.

BEST Milk Chocolate Cupcakes

This is the BEST and easy chocolate cupcake...fluffy, light, moist and not super sweet...you will want more than just one! Variations of toppings are endless...roasted marshmallows, cream cheese, butter cream, sprinkle some chopped nuts, or add little coffee flavor, etc.

Simple ingredients for Cupcakes:

• 1 box of Milk chocolate cake mix
• 1 box of chocolate pudding mix (regular size)
• 4 eggs
• 1 cup cooking oil
• 1 cup sour cream
• 1/2 cup milk

Easy make it:

1. Combine all above ingredients in a large mixing bowl. Whisk with an electric mixer (hand or stand mixer) on medium high until all ingredients blend well.
2. Preheat oven to 350 degrees F. Line 24 cupcake liners in the muffin pans. Lightly spray with non-stick cooking oil
3. Evenly spoon the batter into 24 muffin cups. Bake for 20 minutes or until a toothpick comes out of the center of the cake is clean. Set aside to cool while preparing toppings.

Ingredients for Cream Cheese Topping:

• 1 package (8 oz.) cream cheese, softened
• 1 cup powdered sugar
• 1 stick butter (1/2 cup), at room temperature
• 1 cup heavy whipping cream
• 1 tsp. vanilla extract

Make it:

• In a medium mixing bowl, whisk whipping cream on high until foamy and fluffy, gradually add powdered sugar. Continue to whisk until stiff peak. Then, gradually add vanilla, butter and cream cheese and mix until well blended. Chill in the refrigerator for 20 minutes before piping on the cupcakes.

For extra decoration:

• Top with roasted marshmallows, or
• Dip with melted chocolate, or
• Dust with coco powder, or
• Top with a thin layer of my white chocolate mouse
• Sprinkle with your favorite chopped nuts, or
• Just eat them without any topping...they are ONO (yummy)!

Red Velvet Chocolate Mousse Cake

A great sweet treats for your Valentines! It is a Red Velvet cake top with layer of milk chocolate mousse and white chocolate mousse.

For the Red Velvet Cake Layer:

• 1 box of Red Velvet cake mix
• 1 box (16 oz.) sour cream (or fat free sour cream for less fat)
• 2 large eggs
• 1/4 cup cooking oil
• 1/2 cup warm water

Preheat oven to 350 degrees F. Line a 9x13 baking pan with parchment paper for easy removal later.
Mix all above ingredients with an electric mixer and blend well. Pour the batter into the prepared baking pan.
Bake for 30 minutes or until a chopstick comes out clean from the center of the cake layer. Set aside to cool.

For the milk chocolate mousse layer:

• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 1 cup Heavy whipping cream
• 1/2 cup powdered sugar
• 1 cup milk chocolate chips

Sprinkle gelatin over cold water in small cup; let stand several minutes to soften. Add boiling water; stir until gelatin is dissolved and mixture is clear. Cool 5 minutes.

In a medium microwaveable bowl, heat milk chocolate 1 minute until melted. Whisk until smooth. Set aside, cool.

Beat whipping cream and powdered sugar in medium bowl until thickened; pour in gelatin mixture and beat until stiff. Then, fold in the melted milk chocolate chips until no streaks remain. Pour over the red velvet cake. Refrigerate until set.

For white chocolate mousse layer:

• 1 package of unflavored gelatin
• 1 cup white chocolate chips
• 1 1/2 cups heavy cream 

Sprinkle the gelatin over 1/2 cup heavy cream in a medium heatproof bowl. Let stand at least 5 minutes to soften. Heat in microwave for 1 minute until hot. Add white chocolate chips and whisk until smooth. Cool to room temperature.
Beat the remaining 1 cup heavy cream with an electric mixer to soft peaks form when the whisk is lifted.
Fold the whipped cream to the white chocolate mixture until no streaks remain.
Spoon the white chocolate mousse into the pan over the milk chocolate layer. Smooth the top with an offset spatula. Chill the cake in the refrigerator at least 2 hours or overnight.

German Chocolate Cupcakes

Ingredients:

·         1 box German chocolate cake mix

·         1 box chocolate instant pudding, small box

·         1 cup warm  water

·         ¾ cup oil

·         4 eggs

Cream Cheese Frosting:

·         1 (8oz) packages cream cheese, softened

·         1/4 cup butter, softened, (1/2 stick)

·         1 cups powder sugar

·         1 tsp. vanilla extract

·         1 tsp. lemon juice

Directions for cupcakes:

1.    Preheat oven to 350 degrees. Line the wells of two cupcake pans with 24 paper liners.

2.    In a large bowl, mix the cake mix, pudding, water, oil and eggs with an electric mixer on high speed for 2 minutes. Evenly divide the batter between the prepared cupcake liners.

3.    Bake 18-20 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.

4.    To make foresting in a small bowl, mix cream cheese, butter and powder sugar with an electric mixer until smooth. Then, add vanilla extract and lemon juice. Blend thoroughly until creamy. Frost on the top of the cupcakes with a ring, leave the center empty to fill with coconut-pecan frosting.

Coconut-Pecan Frosting: (adopted from www.marthasteward.com)

·         3 large egg yolks

·         1 can (12 ounces) evaporated milk

·         1 1/4 cups packed light-brown sugar

·         1 1/2 sticks (12 tablespoons) butter, cut into small pieces and brought to room temperature

·         1 teaspoon pure vanilla extract

·         1/4 teaspoon salt

·         3 cups sweetened flaked coconut

·         1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped

Directions for coconut-pecan frosting:

1.    Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.

2.    Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Servings: 24

Strawberry Mousse Cake

Ingredients make two round 8-inch cakes.

For cake layer:

• 1 box Duncan Hines Strawberry Cake Mix
• 2 Eggs
• 8 oz. Sour Cream
• 1/4 cup vegetable oil
• 1/2 cup hot water

For Mousse Layer:

• 1 package of unflavored gelatin
• 2 Tbsp. cold water
• 1 bag (16 oz.) White chocolate chips, about 2 cups
• 2 1/2 cups Heavy whipping cream
• 1/4 cup sugar
• Pinch of salt

For Jelly Layer:

• 1 small box of strawberry Jell-O

Directions:

For cake layer:

1. Place parchment papers on the bottom of two 8-inch non-stick springform pans. Lightly spray with no-stick oil for easy removal later. Preheat oven to 350 degrees F.
2. Whisk the cake mix, eggs, oil, sour cream and hot water together with an electric mixer at medium speed, until just blend.
3. Pour the mixture into two prepared springform pans. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean from the center of the cake. Cool.

For Mousse layer:

1. In a medium microwaveable bowl, sprinkle getatin over 2 Tbsp. cold water and set for few minutes until bloom.
2. Add 1 cup of heavy whipping cream and heat in the microwave for 2 minutes.
3. Pour 1 bag of white chocolate chips in the hot cream mixture. Stir until melted. Microwave a minute more if necessary. Set aside to cool.
4. In another medium bowl, mix 1 1/2 cup heavy whipping cream, 1/4 cup sugar and pinch of salt together. Whisk with an electric mixer on high until peak form and no streaks. Fold the whipped cream 1/3 at a time into the cooled white chocolate mixture, until well blend.
5. Pour the mousse over the cooled cakes. Refrigerator for about an hour until the mousse is set. 

For Jelly layer:
Follow the instructions on the jell-O box to make the strawberry jelly and cool. Pour over the mousse cakes and refrigerator at least two hours, or overnight.

Optional: Top with white chocolate crumbs, coco powder and strawberries as you desire.

 

Chocolate Mousse Cheesecake on Cake

This is a rich 3-in-1 dessert:

• chocolate cake
• chocolate cheesecake
• white chocolate mousse

If you don't want this dessert too rich, you may choose reduced fat ingredients. It will still taste great!

Cake Layer (bottom layer)
Ingredients:

• 1 pkg. of Betty Crocker Milk chocolate cake mix (you may choose other kinds of chocolate cake mix, such as Devil's Food, German Chocolate or Dark Chocolate cake mix)
• 1 3/4 cups Sour Cream
• 2 Eggs
• 1/4 cup vegetable oil
• 1/2 cup coffee (any flavor) 

1. Preheat over to 350 degrees F. Spray no-stick oil on the bottom and sides of a 9-inch springfrom pan. Line the bottom of the pan with a parchment paper for easy removal later.
2. Mix all above ingredients with a electric mixer until well blend.
3. Pour the mixture in the pan and bake for 30 minutes. Cool (not necessary cool completely). 

Chocolate Cheesecake Layer ( middle layer)

Ingredients:

• 2 blocks of Cream Cheese (8 oz. each), at room temperature
• 1/2 cup sugar
• 1 egg
• 1/2 cup chocolate chips
• 1 1/2 cups heavy cream
• 1 Tbsp. sugar
• pinch of salt 

1. Melt the chocolate chips and 1/2 cup heavy cream in a heatproof bowl set over simmering water. Stir until smooth. Once melted, remove from the heat and let cool slightly, about 2-5 minutes.
2. With a electric mixer, whip the cream, 1 Tbsp. sugar and pinch of salt on medium speed until the mixture begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds.
3. Beat cream cheese and sugar with a electric mixer until smooth. Add 1 egg, mix well.
4. Fold in whipped cream 1/3 at a time until no streaks remain.
5. Pour the chocolate Cream Cheese mixture into the springform pan over the cooled cake. Tap gently on the counter few times to remove air bubbles. Gently smooth the top with a spatula.
6. Bake at 325 degrees F for 30 minutes or until the center is set. Remove from oven and Cool completely. 

White Chocolate Mousse Layer (Top Layer)

Ingredients:

• 1 package of unflavored gelatin
• 1 cup white chocolate chips
• 1 1/2 cups heavy cream 

1. Sprinkle the gelatin over 1/2 cup heavy cream in a medium heatproof bowl. Let stand at least 5 minutes to soften. Add white chocolate chips. Melt the chocolate chips and gelatin over double boiler. Whisk until the mixture is smooth. Remove from the heat. Cool to room temperature.
2. Using a electric mixer, whip the remaining 1 cup heavy cream to soft peaks form when the whisk is lifted.
3. Fold the whipped cream to the white chocolate mixture until no streaks remain.
4. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula.
5. Chill the cake in the refrigerator at least 2 hours.  

Optional: Sprinkle with cocoa powder or chocolate fudge topping before serving.

Green Tea Yogurt Mousse Cake

For Cake
Ingredients:

• 1 package of Yellow Cake Mix
• 1 3/4 cup Sour Cream
• 2 Eggs
• 1/4 cup oil
• 1/2 cup Green Tea
• 4 drops of green food color

1. Preheat over to 350 degrees F. Spray 9x13 pan with no-stick oil.
2. Mix all above ingredients with an electric mixer on medium speed until well mixed.
3. Pour in the prepared pan and bake 25-30 minutes. Set aside, cool.

For Green Tea Yogurt Mousse
Ingredients:

• 1 package of plain gelatin
• 3 Tbsp. water
• 1/4 cup powder sugar or sugar
• 2 Tbsp. Black Sesame Paste (can be bought from Asian grocery store)
• 6-8 oz. vanilla yogurt
• 1 1/3  cup heavy cream

1. In a heatproof bowl, sprinkle gelatin over water and set aside for about 5 minutes. Add 1/3 cup heavy cream and sugar, heat over a double boiler until sugar and gelatin melt. Remove from the heat, add black sesame paste until mixture well blend. Set aside and cool. Add yogurt to the cooled mixture and mix well. 
2. Meanwhile, in a medium bowl, whisk remain 1 cup heavy cream on high speed until spring form peak. Fold whipped cream to the yogurt mixture with a plastic spatula until well blend.

Decorate the cake with the mousse mixture. Cool in the refrigerator for 2-3 hours before serving.

Chocolate Mousse Cake

Cake Layer (bottom layer)

Ingredients:

• 1 pkg. of chocolate cake mix (I like milk chocolate)
• 1 can Sour Cream, 16 oz. or 8 oz.(cake will be fluffy with less sour cream)
• 2 Eggs
• 1/4 cup vegetable oil
• 1/2 cup coffee (any flavor)

1. Preheat over to 350 degrees F. Spray no-stick oil on the bottom and sides of a 13x9-inch pan. Line the bottom of the pan with a parchment paper for easy removal later.
2. Mix all above ingredients with a electric mixer until well blend.
3. Pour the mixture in the pan and bake for 25-30 minutes or until a toothpick comes out clean from the center of the cake.
4. Set aside until cool completely.

Milk Chocolate Mousse Layer ( middle layer)

Ingredients:

• 2 Tbsp. cocoa powder
• 4Tbsp. hot water
• 1 tsp. Gelatin
• 1 Tbsp. cold water
• 1 cup milk chocolate chips
• 1 1/2 cups heavy cream
• 1 Tbsp. sugar
• pinch of salt 

1. Sprinkle gelatin over 1 Tbsp. cold water, set for few minutes. Then add 4 Tbsp. hot water, stir until gelatin melted. Whisk together the cocoa powder and hot gelatin water mixture in a small bowl; set aside.
2. Melt the chocolate chips in the microwave for total of 1 minute(30 seconds at a time). Stir until smooth. Whisk in cooca powder mixture until smooth.
3. With a electric mixer, whip the cream, sugar and salt on medium speed until the mixture begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds.
4. Fold in whipped cream 1/3 at a time until no streaks remain.
5. Pour the chocolate mousse into the pan over the cooled cake. Tap gently on the counter few times to remove air bubbles.
6. Gently smooth the top with a spatula. Refrigerate for at least 15 minutes while prepare the top layer.

White Chocolate Mousse Layer (Top Layer)

Ingredients:

• 1 tsp. gelatin
• 1 Tbsp. water
• 1 cup white chocolate chips
• 1 1/2 cups heavy cream

1. Sprinkle the gelatin over the water in a small bowl. Let stand at least 5 minutes to soften.
2. Place white chocolate chips in a medium bowl. Bring 1/2 cup of heavy cream to a boil in a small saucepan. Remove the pan from the heat, add gelatin mixture and stir until dissolved.
3. Pour the hot cream mixture over the white chocolate chips. Let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature.
4. Using a electric mixer, whip the remaining 1 cup heavy cream to soft peaks form when the whisk is lifted. Fold the whipped cream to the white chocolate mixture until no streaks remain.
5. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula.
6. Chill the cake in the freezer at least 2 hours.

Optional: Sprinkle with cocoa powder or chocolate fudge topping before serving.

This is the kind of cake that you just cannot stop eating until all gone. Soooooo GOOOOOOD! ,

Coconut Cupcakes

Ingredients:

·         1 box white cake mix

·         1 box coconut instant pudding

·         1 cup coconut milk, warm

·         ¾ cup oil

·         4 egg whites

Cream Cheese Frosting:

·         2 (8oz) packages cream cheese, softened

·         1 cup butter, softened (2 blocks)

·         2 cups powder sugar

·         1 tsp. vanilla extract

·         1 tsp. lemon juice

For garnish: sweetened coconut flakes.

Directions:

·         Preheat oven to 350 degrees. Line the wells of two cupcake pans with 24 paper liners.

·         In a large bowl, mix the cake mix, pudding, water, oil and egg whites with an electric mixer on high speed for 2 minutes. Divide the batter between the prepared cupcake liners.

·         Bake 16-21 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.

·         To make foresting in a small bowl, mix cream cheese, butter and powder sugar with an electric mixer until smooth. Then, add vanilla extract and lemon juice. Blend thoroughly until creamy. Frost the cake, and garnish with coconut flakes.

Makes : 24 servings