In the bowl of your stand mixer fitted with a paddle attachment beat the sugar and butter on medium speed until light and fluffy. Add the eggs one at time mixing to incorporate each one into the mix. Beat in sour cream.

On low-speed, add in the flour, baking powder, baking soda, apple pie spice, salt and bananas. Mix until just blended.

In a small separate bowl combine the blueberries and the 2 tablespoons of flour. With a spatula gently fold the blueberries into the batter. Pour batter into prepared pan and smooth the top.

Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Remove pan from oven and set it on a rack. Cool the cake upright in the pan for 25 minutes. Invert cake onto a heat proof plate. Allow cake to cool completely, at least 1 hour or more before adding glaze.

In a small bowl combine powdered sugar and maple syrup. Mix until smooth and desired drizzling consistency is reached. Then use a fork or spoon and drizzle glaze over the top of the cake.

In a saucepan, melt butter then stir in cocoa until smooth. Then whisk in the hot coffee and bring to a boil. Pour this hot mixture over the flour mixture and gently stir to combine. Add the egg mixture and continue stirring just until blended. Set the saucepan aside for a few minutes, without washing it.(you’ll use it later).

Pour into an un-greased 9×13 pan and bake for 25-28 minutes or until a toothpick inserted in the center has crumbs on it (toothpick shouldn’t appear wet but should have a lot of sticky crumbs). At that point remove the pan from the oven and set it on a rack. Immediately sprinkle with marshmallows then put it back into the oven and bake for 3-5 minutes more, or until marshmallows soften and are slightly puffed.

Meanwhile, while cake is baking, melt butter in a saucepan (I use the same one from the cake) then stir in cocoa until smooth. Add milk, vanilla, salt, nuts and powdered sugar. Stir until smooth and keep hot until cake is done baking.

Remove cake from oven then carefully pour hot frosting over top of the marshmallows. Spread it out to cover the entire top.

Let it cool slightly then scoop it into a bowl and top with vanilla ice cream. Dig in!

Preheat oven to 350 F. Generously butter an 8 1/2 x 4 1/2 loaf pan, then lightly dust the pan with sugar to coat completely. Set aside.

Whisk the flour, baking powder and salt together in a small bowl, and set aside.

In a larger bowl, whisk together the sugar, espresso powder, vanilla, eggs, oil, and softened ice cream until completely combined and smooth. Gently fold in the flour mixture, and stir by hand just until flour is mixed in. Turn batter into prepared pan and smooth the top.

Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean, and the cake is a deep golden brown.

While the cake is baking, make the glaze:

In a medium sized bowl stir together the Kahlua (if using), coffee, milk/cream and salt. Add the powdered sugar and mix until smooth and spreadable, adding more milk or sugar as needed to reach desired thickness.

When the cake comes out of the oven, immediately spread half the glaze on top of the cake. It will melt into the cake. Allow cake to cool in the pan for 10-15 minutes. Then carefully remove the cake from the pan, and place onto a cooling rack, glazed side up. Spread with remaining glaze. Serve warm.

For the cake:
In a large bowl combine sugar and eggs and beat until light in color. Then add vanilla, oil, milk, salt, cocoa powder, flour, baking soda, baking powder, and boiling water. Mix until incorporated. Pour into pans, putting an equal amount in each. Smooth the tops and bake for 22-25 minutes.

For the frosting:
In a large bowl combine dairy free butter, cocoa powder, confectioners sugar, coconut milk, and vanilla. Frosting will be thick, so continue to add small amounts of coconut milk until desired consistency is reached.

To frost the layers, lay one layer down on desired serving dish and use 1/4 cup-1/2 cup of frosting per layer until all layers are frosted.

Enjoy!

In the bowl of a stand mixer, combine butter, shortening (or oil) and sugar and beat on medium high until light and fluffy which takes about 5 minutes. Add eggs one at a time, beating well after each addition.
Add half of the sour cream into the mixer and combine.

In a separate bowl combine flour, baking powder and salt.

Pour half of the flour mixture into the cake batter and beat until incorporated. Again, repeat steps and add the remaining sour cream to batter followed by the rest of the flour and baking powder mixture. Lastly, add vanilla extract and mix until well combined but don’t over mix.

For the swirl:
In a small bowl, whisk together melted butter, vanilla extract, brown sugar, ground cinnamon and flour until well mixed.

Spray a bundt pan with baking spray. Pour 1/4 of the cake batter into the bundt pan. Next sprinkle some of the swirl mixture over the batter and use a knife to create a swirl pattern. Repeat these steps, with another portion of the cake batter and the swirl; continue until all the cake batter is transferred into the bundt pan.

Bake for 1 hour and 10-20 minutes. Remove from oven and cool in the bundt pan for 10 minutes then invert the cake out of the pan pan and allow to cool on a rack.

For the glaze:
In a mixer bowl, beat together cream cheese, confectioners’ sugar, milk and vanilla extract until smooth and pour-able.

Set the cake on your serving platter, flat side down. Pour the glaze over the pound cake and serve.

Makes 20 servings.

Get your food processor out. If you don’t have a food processor, grab the blender. If you don’t have a blender, just get a bowl and a wooden spoon.

Except for the flour, baking powder and soda, add all of the cake ingredients into the food processor or bowl and pulse/mix them well. Lastly, add the flour, baking powder and baking soda. Pulse to combine but be careful not to overwork the batter. Mix until they just disappear.

Pour the batter into a well-greased bundt pan and pop it into the warm oven.

Bake for about 30 minutes. Once you can smell the cake, it’s ready.
Do a toothpick-test toward the center of the cake. If the toothpick comes out clean, remove cake from the oven.

Set the pan on a wire rack. Allow the cake to stay in the pan for another 10 minutes, then invert the cake out of the pan onto a metal rack. Let it cool completely, about 30 minutes, depending on what the weather looks like out your way.

Now, make the frosting. In a medium sized bowl mix the butter, powdered sugar and Kahlua using a wooden spoon until smooth.

Set the cake on a plate, with the bottom, flat side facing up. With the handle of a wooden spoon, poke holes evenly apart through the bottom of the cake (but don’t poke all the way through to the top of the cake.

Fit a plastic sandwich bag or piping bag with an icing tip and fill the bag with the frosting. Snip the tip off of the bag with a pair of scissors and gently pipe the frosting into each hole.

Flip the cake right side-up and set gently back onto the plate.

Just before serving, dust with powdered sugar and wow your guests!

Spray an 8-inch square baking dish with cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.

In a large mixing bowl using an electric mixer, beat the coconut oil, butter and sugar. Beat in the vanilla extract and egg until blended.

Add the flour mixture in three additions, alternating with the coconut milk, beating after each addition until just combined.

Spread the batter into the prepared baking dish. Sprinkle 1 cup of blueberries on top of the batter and sprinkle with turbinado sugar.

Bake the cake for 20-23 minutes or until it is golden brown.

In a large bowl, combine flour, baking soda, baking powder, cocoa powder and salt. Set aside.

In the bowl of a standing mixer with a paddle attachment, mix oil, sugar and egg until well combined. Mix in buttermilk, vanilla extract and food coloring paste, followed by vinegar and espresso.

With the mixer on low speed, add the flour mixture and mix until just blended.

Pour the cake batter evenly between cake pans, and bake for 20 to 25 minutes, or until a toothpick inserted into the cake comes out clean. Remove pans from oven and set on a rack. Let cakes cool completely.

To prepare cream cheese frosting, place cream cheese and powdered sugar in a mixing bowl. Beat until pale and fluffy, about 5 minutes.

To assemble the cake, simply sandwich cake layers with the cream cheese frosting in between and place on a platter. Or fit a pasty bag with a big star tip and fill cakes with the frosting. Pipe a ring of buttercream around the outer edge of the cake as it sits on the platter. Starting at the inner edge of the border, continue piping a spiral of buttercream inward. Smooth the inside frosting with an offset spatula, leaving the edges untouched. Repeat to frost the remaining cake layers. Garnish with fresh flowers.

Cover and refrigerate the cake. Leave cake at room temperature for at least an hour before serving.

2. Let your Chubby Hubby melt a bit. Dump it into your lined pan and chop it up, lightly smooshing in into the pan.

3. Fold the plastic wrap back over the top and press down gently to smooth the surface.

4. Put it in the freezer for as long as it takes to firm up. The goal here is to be able to pull the ice cream out of the cake pan (still wrapped in plastic) and have it hold its shape. That way it will finish hardening in the freezer while you bake your cake in the cake pan. Of course, if you have 3 cake pans, just get started baking your cake.

5. Prepare cake batter according to package instructions. Bake chocolate cake in two 9-inch round cake pans according to directions on box. Remove pans from the oven, invert cakes out of the pan and set them on a rack. Let cakes cool.

6. Slice one cake layer in half horizontally. I find a big bread knife works best. Don’t try to saw straight through one side to the other; turn the cake a little at a time as you cut and it will eventually come apart. Set the bottom layer on your cake platter. Set the other half aside momentarily. Set the other whole cake aside for another use.

7. Unwrap the top of your ice cream layer and plop it onto the bottom cake layers. Pull off the rest of your plastic wrap.

8. Add your top cake layer and press down a bit. Return cake to the freezer for about an hour.

9. Frost your cake. The “frosting” is actually plain old ice cream. The trick to getting it to look like frosting is beating it in your mixer: Scoop about 1/4 container of ice cream into your mixer. Turn your mixer on low and guard the sides with a towel or your hands. The ice cream will probably try to escape so keep it on low until it behaves. Turn it up to medium until you get that nice spreading consistency.

10. Retrieve your cake from the freezer and start slapping the ice cream frosting onto the sides. Pour the rest on top and smooth it out. Work fast and don’t be too picky about looks. You’re going to make it pretty later.

11. Put it back in the freezer and freeze for about an hour or until firm.

13. Repeat steps 9 and 10 once more, then press fudge-covered pretzels around the bottom edge of the cake.

You’re done! When ready to serve, drizzle with hot fudge or chocolate syrup.