Chocolate Peanut Butter Mug Cake

Found this recipe here The Family Kitchen and am in love with it. very quick and easy... makes a single serving.. perfect for sharing with a loved one.. a little bit of whip cream or ice cream and it is double Perfect! I followed the recipe,  took one and a half minutes in my microwave.. and then I also sprinkled a few chocolate chips on top.

Victoria Sponge

When visiting my mother in law, who is from England, I noticed this book on her shelf and while flipping through it saw a recipe for the cake I have been looking for, Victoria Sponge that sounds wonderful. I borrowed the book and was going to type out the recipe on here so I could find it later ( when I have a bit of time to make it ) I got to looking for some links to the book online and found a wonderful link that shares recipes and so much more that I just had to share the site.

Taste the World & Celebrate the Joy of Afternoon Tea
With Margaret M Johnson

Victoria Sponge

Cake:

1 cup of butter (room temp)
1 cup sugar
1 teaspoon vanilla extract
pinch of salt
1 tablespoon grated lemon zest
4 large eggs
2 cups self rising flour

Filling:
5 Tablespoons butter (room temp)
1/2 teaspoon vanilla extract
1 1/2 cups of confectioner's sugar (plus some for dusting)
2 1/2 teaspoons milk
1/2 cup strawberry jam

preheat oven to 325. Spray a 9 inch round pan with cooking oil. Dust with flour.
In a medium bowl, cream the butter and sugar with an electric mixer on medium speed until light and fluffy. Beat in vanilla, salt, lemon zest. Add eggs, one at a time, beating well after each addition. Whisk in flour until smooth.

Transfer the batter to the prepared pan and bake for 30 to 35 minutes, or until the top is golden and a skewer inserted into the center comes out clean. Remove from the oven and let cool in the pan for 15 minutes on a wire rack.

To make the filling Beat the butter and vanilla with an electric mixer until smooth. Beat in the 1 1/2 cups sugar a little at a time. Beat in the milk and continue to beat until light and fluffy.

Invert the cake onto a serving plate, then turn it upright. Cut it in half horizontally and spread the bottom half with the jam. Spread the filling over the jam and place the top half of the cake on it cut side down. Lightly sift confectioners' sugar over the top. Cover and refrigerate the cake for 1 hour before serving. Garnish with fresh strawberries if desired.

This will be the recipe I will be trying. I will also be making some sort of a mocha frosting for the top of half of it as that is what Dave remembers his mom serving it with and it is a childhood memory I hope to recreate for him.

~Michelle

Victoria Sponge

Photo from this recipe Which I think will be the one I try if no one has one they have used.


Looking for a Victoria Sponge cake recipe. My honey grew up with this and loves it. I have found a couple online and may try one of them but would love if anyone has one they have used and great results with. Please put it in the comments if you have one.

Dump Cake

Grease a 9"x13" pan.

Dump in one can crushed pineapple (undrained).

Then dump in one can of blueberry (or cherry) pie filling.

Next dump in one box of yellow (or white) cake mix.

Chop up one stick of butter into little bits and scatter them on top.

Dump in one cup chopped nuts.

Bake at 350 degrees for approximately 50 minutes.


Lenore's notes:
I got this recipe from my sister-in-law who said it was the perfect last-minute dessert. You can keep most of the items in your pantry and just grab them when needed.

Later I found the very same recipe in a church cookbook, so I guess a lot of people already know about it.

The cans of pineapple and pie filling should be about the same size. I believe it's called a "number 2" size; it's anywhere from 14 to 20 ounces.

Spread the ingredients out as you dump them into the pan. It's fun to say "dump them in" but really you're layering all the ingredients.

I've found that different brands of cake mixes will give different flavors. My preference is to use one that claims to make a moist cake. I've had success with Betty Crocker Super Moist Yellow cake mix.

I like to use walnuts for this cake. I'm not sure what other nuts might be good for this recipe. Also, I don't think that one cup of chopped nuts is enough for this recipe so I usually put in more.

I'm not sure how many servings you can get out of this. I've served it several times for eight people and there are usually leftovers.

It's good topped with ice cream!

~Lenore