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PORTION OF DING DONG CAKE

INGREDIENTS:

  • 1 ¾ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ⅔ cup (11 tablespoons) unsalted butter, softened to room temperature
  • 1 ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup buttermilk at room temperature
  • ½ cup hot coffee

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
  4. Add the dry ingredients to the wet ingredients alternately with the buttermilk and coffee, beginning and ending with the dry ingredients. Beat until just combined.
  5. Pour the batter into the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool completely before assembling the Ding Dong Cake.

Cream Filling:

  • 1 cup milk
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ⅓ cup unsalted butter, softened
  • 1 cup powdered sugar

Instructions:

  1. In a medium saucepan, whisk together the milk and flour. Bring to a simmer over medium heat, stirring constantly, until the mixture has thickened. Remove from the heat and stir in the vanilla extract.
  2. Allow the milk mixture to cool completely.
  3. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the cooled milk mixture until combined.

To assemble the Ding Dong Cake:

  1. Place one cake layer on a serving plate. Spread with the cream filling.
  2. Top with the second cake layer and frost the top and sides of the cake with the remaining cream filling.
  3. Cut the cake into individual Ding Dong slices and enjoy!

TIPS:

  • For a richer chocolate flavor, use dark cocoa powder.
  • To make a chocolate ganache frosting, heat 1/2 cup heavy cream and 1/2 cup chocolate chips in a saucepan over low heat, stirring constantly until melted and smooth. Allow the ganache to cool slightly before frosting the cake.
  • To decorate the cake, you can drizzle with melted chocolate, sprinkle with chocolate shavings, or top with mini marshmallows.

DING DONG CAKE WITH DARK CHOCOLATE


VARIATIONS:

  • Chocolate Ding Dong Cake: Add 1/4 cup unsweetened cocoa powder to the cake batter.
  • Vanilla Ding Dong Cake: Omit the cocoa powder from the cake batter and add 1 teaspoon vanilla extract.
  • Strawberry Ding Dong Cake: Add 1/2 cup mashed strawberries to the cake batter.
  • Lemon Ding Dong Cake: Add 1/4 cup lemon juice and 1 teaspoon lemon zest to the cake batter.
  • Chocolate Mint Ding Dong Cake: Add 1/4 cup unsweetened cocoa powder and 1 teaspoon peppermint extract to the cake batter.

BENEFITS:

  • Ding Dong Cake is a good source of energy and carbohydrates, which can provide the body with fuel.
  • It also contains protein, which is essential for building and repairing tissues.
  • Ding Dong Cake contains a variety of vitamins and minerals, including calcium, iron, and vitamin A.
  • It also contains antioxidants, which can help to protect the body from damage.

NUTRITIONAL VALUE:

A one-slice serving of Ding Dong Cake (approximately 140 grams) contains the following:

  • Calories: 350
  • Fat: 15 grams
  • Saturated fat: 9 grams
  • Cholesterol: 75 milligrams
  • Sodium: 300 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 35 grams
  • Protein: 5 grams

DING DONG CAKE WITH DARK CHOCOLATE

It is important to note that Ding Dong Cake is a high-calorie food, so it should be consumed in moderation. It is also important to choose healthy toppings and variations, such as fresh fruit or nuts, to increase the nutritional value of the cake.


Enjoy! 😋😋 

DING DONG CAKE RECIPE

 

ricotta cake with chocolate pipettes


Ricotta cake is a delicious and versatile dessert that is perfect for any occasion. It is made with ricotta cheese, which gives it a moist and creamy texture. The cake can be flavored with vanilla extract, lemon zest, or other spices. It can also be topped with fresh fruit, whipped cream, or chocolate ganache.

 

INGREDIENTS:

  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 10 tablespoons unsalted butter, softened
  • 1 1/3 cups sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 15 ounce container whole milk ricotta cheese
  • 1 cup mini chocolate chips

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Add the ricotta cheese to the butter mixture and mix until combined.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
  6. Pour the batter into the prepared baking pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely before serving.

TIPS:

  • For a richer flavor, use dark chocolate chips or chopped nuts.
  • Add 1/2 cup of grated lemon zest to the batter for a lemon ricotta cake.
  • Serve the cake with a dusting of powdered sugar or a dollop of whipped cream.

portion of ricotta cake with chocolate pipettes

VARIATIONS:

  • Add 1/2 cup of chopped dried fruit, such as cranberries or raisins, to the batter.
  • Top the cake with a layer of fresh berries, such as strawberries, raspberries, or blueberries.
  • Drizzle the cake with chocolate ganache or a lemon glaze.

BENEFITS:

  • High in protein: Ricotta cheese is a good source of protein, which is essential for building and repairing muscle tissue.
  • High in calcium: Ricotta cheese is also a good source of calcium, which is important for strong bones and teeth.
  • Relatively low in calories and fat: Ricotta cake is a relatively low-calorie and low-fat dessert, making it a good choice for people who are watching their weight.
  • Versatile: Ricotta cake can be flavored and decorated in many different ways, making it a versatile dessert that can be enjoyed by people of all ages.

NUTRITIONAL VALUE:

One serving of ricotta cake (about 1 slice) contains approximately:

  • Calories: 200
  • Fat: 10g
  • Saturated Fat: 5g
  • Cholesterol: 40mg
  • Sodium: 200mg
  • Carbohydrates: 25g
  • Sugar: 15g
  • Protein: 5g

Tips for Making Ricotta Cake Healthier:

  • Use whole wheat flour instead of all-purpose flour. Whole wheat flour is a good source of fiber and other nutrients.
  • Reduce the amount of sugar in the recipe by 1/4 cup.
  • Add 1/2 cup of chopped nuts or dried fruit to the batter for extra fiber and nutrients.
  • Serve ricotta cake with fresh fruit or yogurt for a healthier dessert.

Overall, ricotta cake is a healthy and delicious dessert option. It is a good source of protein and calcium, and it is relatively low in calories and fat. Ricotta cake can also be made healthier by using whole wheat flour, reducing the amount of sugar, and adding nuts or dried fruit to the batter.

portion of ricotta cake with chocolate pipettes

Enjoy! 😋😋

RICOTTA CAKE RECIPE

 


INGREDIENTS:

  • 1 ½ cups all-purpose flour
  • 1 cup white sugar
  • 4 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 6 tablespoons vegetable oil
  • 1 tablespoon cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup water

To make the frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 cups confectioners' sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, and baking soda.
  3. Make three depressions in the flour mixture. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, then stir with a fork until well blended.
  4. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  5. Let cake cool completely before frosting or serving.

To make the frosting:

  1. In a large bowl, cream together butter and confectioners' sugar until light and fluffy.
  2. Beat in cocoa powder and milk until smooth.
  3. Stir in vanilla extract.

TIPS:

  • For a richer chocolate flavor, use dark cocoa powder.
  • To make a chocolate ganache to drizzle over the top of the cake, heat 1 cup heavy cream and 1 cup semisweet chocolate chips in a saucepan over low heat until melted and smooth.
  • Garnish with chocolate shavings, fresh berries, or mint leaves.



VARIATIONS:

  • Add 1/2 cup chopped nuts or dried fruit to the batter.
  • For a vanilla wacky cake, omit the cocoa powder and add 1 teaspoon vanilla extract to the batter.
  • For a spice wacky cake, add 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves to the batter.

BENEFITS:

  • Easy to make: Wacky cake is a very easy cake to make, even for beginners. It is a one-bowl cake, so there is minimal cleanup.
  • Affordable: Wacky cake is a very affordable cake to make, as it only requires basic ingredients.
  • Versatile: Wacky cake can be enjoyed plain, or it can be frosted or topped with your favorite toppings. It can also be made into cupcakes.
  • Dairy-free and egg-free: Wacky cake is dairy-free and egg-free, making it a good option for people with allergies or dietary restrictions.

NUTRITIONAL VALUE:

Wacky cake is a relatively low-calorie and low-fat cake. It is also a good source of carbohydrates and fiber. However, it is important to note that wacky cake is also high in sugar.

A serving of wacky cake (about 1 slice) contains approximately:

  • Calories: 150
  • Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 150mg
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 1g


Tips for making Wacky Cake healthier:

  • Use dark cocoa powder instead of regular cocoa powder. Dark cocoa powder is lower in sugar and higher in antioxidants.
  • Add 1/2 cup of chopped nuts or dried fruit to the batter for extra fiber and nutrients.
  • Reduce the amount of sugar in the recipe by 1/4 cup.
  • Serve wacky cake with fresh fruit or yogurt for a healthier dessert.
Enjoy! 😋😋

WACKY CAKE RECIPE

 


INGREDIENTS:

  • 1 (15.25-ounce) box chocolate cake mix, or 1 (18-ounce) package fudge brownie mix
  • 1-3 large eggs (per package instructions)
  • 1/4 to 3/4 cup water (per package instructions)
  • 1/3 cup vegetable oil (or amount per package instructions)
  • 2 (3.9-ounce) boxes instant chocolate pudding mix (not cook-n-serve)
  • 4 cups cold whole milk
  • 1 (8-ounce) container frozen whipped topping, thawed
  • 1 chocolate crème sandwich cookies, such as Oreos, or 8 (1.4-ounce) English toffee candy bars, such as Heath bars, or a combination.

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. Prepare chocolate cake or brownie mix according to package directions. Pour batter into prepared pan and bake for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let cake or brownies cool completely.
  4. In a large bowl, whisk together chocolate pudding mix and milk until smooth and thick.
  5. To assemble trifle, crumble half of the cake or brownies into the bottom of a trifle dish or large glass bowl. Top with half of the pudding mixture, half of the whipped topping, and half of the crushed cookies or candy bars. Repeat layers.
  6. Refrigerate for at least 2 hours, or overnight.
  7. Serve and enjoy!

TIPS:

  • For a richer chocolate flavor, use dark chocolate cake mix or brownies.
  • To make a chocolate ganache to drizzle over the top of the trifle, heat 1 cup heavy cream and 1 cup semisweet chocolate chips in a saucepan over low heat until melted and smooth.
  • Garnish with chocolate shavings, fresh berries, or mint leaves.


VARIATIONS:

  • Add a layer of chocolate mousse or chocolate ganache between the layers.
  • Use different types of cookies or candy bars, such as chocolate chip cookies, graham crackers, or peanut butter cups.
  • Add a layer of fresh fruit, such as strawberries, raspberries, or bananas.
  • For a coffee flavored trifle, use coffee flavored cake mix or brownies and coffee flavored pudding mix.

BENEFITS:

Chocolate trifle is a delicious and decadent dessert, but it can also be a good source of nutrients. The cake or brownies provide carbohydrates and protein, while the pudding and whipped topping provide calcium and other minerals. The chocolate also contains antioxidants, which can have health benefits.

NUTRITIONAL VALUE:

Here is a breakdown of the nutritional value of a serving of chocolate trifle (about 1 cup):

  • Calories: 477
  • Total Fat: 27g
  • Saturated Fat: 7.3g
  • Trans Fat: 0.4g
  • Polyunsaturated Fat: 11g
  • Monounsaturated Fat: 7.5g
  • Cholesterol: 61mg
  • Sodium: 350mg
  • Total Carbohydrates: 56g
  • Dietary Fiber: 0.3g
  • Sugars: 18g
  • Protein: 4.9g

Chocolate trifle is a good source of:

  • Calcium: 10% of the daily recommended value (DV)
  • Iron: 6% of the DV
  • Potassium: 4% of the DV
  • Vitamin A: 4% of the DV
  • Vitamin C: 2% of the DV

Chocolate trifle is also a good source of antioxidants. Antioxidants can help protect your cells from damage and may reduce your risk of chronic diseases such as heart disease, cancer, and Alzheimer's disease.

However, it is important to note that chocolate trifle is also high in calories, sugar, and saturated fat. It is important to eat chocolate trifle in moderation and as part of a healthy diet.

 


 

Here are some tips for making chocolate trifle healthier:

  • Use dark chocolate cake mix or brownies. Dark chocolate is lower in sugar and higher in antioxidants than milk chocolate.
  • Use low-fat or fat-free pudding and whipped topping.
  • Add a layer of fresh fruit, such as strawberries, raspberries, or bananas.
  • Reduce the amount of sugar in the pudding mixture.
Enjoy! 😋😋

CHOCOLATE TRIFLE RECIPE

 


INGREDIENTS:

For the cake:

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 ripe bananas, peeled and mashed
  • 1/2 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup almond milk

For the streusel topping:

  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1 cup all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon.

INSTRUCTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt.

3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

4. Add the mashed bananas to the butter mixture and stir until combined. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk. Beat until just combined.

5. Pour the batter into the prepared baking pan.

6. To make the streusel topping, combine the cold butter, flour, light brown sugar, granulated sugar, and cinnamon in a bowl. Use your fingers to work the ingredients together until a crumbly mixture forms.

7. Sprinkle the streusel topping over the batter.

8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. Let cool completely before serving.

TIPS:
  • Use ripe bananas. The riper the bananas, the sweeter and more flavorful the cake will be.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Be sure to grease and flour the baking pan well. This will help prevent the cake from sticking.
  • Sprinkle the streusel topping evenly over the batter. This will ensure that the cake has a nice crumbly top crust.
  • Bake the cake until a toothpick inserted into the center comes out clean. Don't overbake the cake, or it will be dry.
  • Let the cake cool completely before serving. This will help the cake set and make it easier to slice.

Here are some additional tips:

  • For a richer flavor, use whole milk instead of almond milk.
  • To add a nutty flavor, add 1/2 cup of chopped walnuts or pecans to the batter.
  • For a chocolatey twist, add 1/2 cup of mini chocolate chips to the batter.
  • To make a streusel topping with less sugar, reduce the light brown sugar and granulated sugar to 1/2 cup each.
  • To make a gluten-free banana coffee cake, use gluten-free flour instead of all-purpose flour.

VARIATIONS:

  • Chocolate banana coffee cake: Add 1/2 cup of cocoa powder to the batter.
  • Blueberry banana coffee cake: Fold in 1 cup of blueberries to the batter.
  • Streusel banana coffee cake: Sprinkle the top of the cake with a streusel topping made with butter, flour, sugar, and cinnamon.
  • Nutty banana coffee cake: Add 1/2 cup of chopped nuts, such as walnuts, pecans, or almonds, to the batter.
  • Spiced banana coffee cake: Add 1 teaspoon of ground nutmeg, 1/2 teaspoon of ground cloves, and 1/4 teaspoon of ground ginger to the batter.

BENEFITS:

  • Bananas are a good source of potassium, vitamin C, and dietary fiber. Potassium can help lower blood pressure, vitamin C is important for immune function, and dietary fiber can help with digestion.
  • Whole wheat flour is a good source of complex carbohydrates, which can help you feel fuller longer.
  • Almonds are a good source of protein, healthy fats, and vitamin E. Protein is important for muscle growth and repair, healthy fats can help lower cholesterol levels, and vitamin E is an antioxidant that can protect the body from damage.



NUTRITION VALUE:

A one-slice serving of banana coffee cake typically contains about 211 calories, 49 grams of carbohydrates, 1 gram of fat, and 4 grams of protein. It is also a good source of potassium, vitamin C, and dietary fiber.

Tips to make a healthier banana coffee cake:

  • Use whole wheat flour instead of all-purpose flour, and reduce the amount of sugar in the recipe.
  • You can also add other healthy ingredients to the cake, such as fruits, nuts, and seeds.
  • To make a gluten-free banana coffee cake, use gluten-free flour instead of all-purpose flour.
Enjoy! 😋😋

BANANA COFFEE CAKE RECIPE

 


INGREDIENTS:

For the cake:

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup sour cream
  • 1 cup chopped fresh strawberries

For the crumble topping:

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/2 cup chopped fresh strawberries.

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, cream together the butter, eggs, and vanilla extract until light and fluffy.
  4. Add the milk and sour cream to the butter mixture alternately with the dry ingredients, beating until just combined.
  5. Fold in the chopped strawberries.
  6. Pour the batter into the prepared baking pan.
  7. In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, and cinnamon.
  8. Cut in the butter until the mixture resembles coarse crumbs.
  9. Stir in the chopped strawberries.
  10. Sprinkle the crumble topping over the batter in the baking pan.
  11. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  12. Let the cake cool completely before cutting and serving.

TIPS:

  • For a richer flavor, use whole milk and full-fat sour cream.
  • If you don't have fresh strawberries, you can use frozen strawberries instead. Just be sure to thaw them completely and drain them well before using.
  • To make the crumble topping ahead of time, simply store it in an airtight container at room temperature for up to 2 days. When you're ready to bake the cake, simply sprinkle the crumble topping over the batter before baking.
  • Serve the cake with whipped cream or ice cream for an extra special treat.


VARIATIONS:

  • Raspberry Crunch Cake: Substitute raspberries for the strawberries in the cake batter and crumble topping.
  • Blueberry Crunch Cake: Substitute blueberries for the strawberries in the cake batter and crumble topping.
  • Peach Crunch Cake: Substitute peaches for the strawberries in the cake batter and crumble topping.
  • Apple Crunch Cake: Substitute apples for the strawberries in the cake batter and crumble topping.
  • Chocolate Crunch Cake: Add 1/2 cup of cocoa powder to the cake batter.
  • Cinnamon Crunch Cake: Add 1 teaspoon of ground cinnamon to the cake batter.
  • Vanilla Crunch Cake: Add 1 teaspoon of vanilla extract to the cake batter.

BENEFITS:

Strawberries are a good source of vitamins and minerals, including vitamin C, potassium, and fiber. They are also low in calories and fat.

NUTRITION VALUE:

A slice of Strawberry Crunch Cake (1/12 of a 9x13 inch cake) contains approximately:

  • Calories: 300
  • Fat: 10 grams
  • Saturated Fat: 5 grams
  • Cholesterol: 40 milligrams
  • Sodium: 200 milligrams
  • Carbohydrates: 45 grams
  • Sugar: 25 grams
  • Protein: 3 grams


It is important to note that the nutrition value of Strawberry Crunch Cake can vary depending on the recipe used and the ingredients used. For example, using whole milk and full-fat sour cream will increase the calorie, fat, and saturated fat content of the cake. Additionally, adding toppings such as whipped cream or ice cream will also increase the calorie and fat content of the cake.

Overall, Strawberry Crunch Cake is a delicious and occasional treat. However, it is important to be mindful of the portion size and calorie content, especially if you are watching your weight or have any dietary restrictions.

Here are some tips for making Strawberry Crunch Cake healthier:

  • Use whole wheat flour instead of all-purpose flour.
  • Use skim milk instead of whole milk.
  • Use low-fat sour cream instead of full-fat sour cream.
  • Reduce the amount of sugar in the cake batter and crumble topping.
  • Add fresh fruit or nuts to the cake batter or crumble topping.
  • Serve the cake with fresh fruit or sorbet instead of whipped cream or ice cream.
Enjoy! 😋😋

 

STRAWBERRY CRUNCH CAKE RECIPE

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