Category Archives: Cakes

Cake recipes

Red Velvet Cupcakes with Cream Cheese Frosting

Hi ya’ll!  Welcome to the third week of desserts here at Cornfed Creations!  Since desserts are this month’s featured theme, I wanted to make sure to offer a creation of red velvet.  This week’s featured recipe is Red Velvet Cupcakes with Cream Cheese Frosting!  These yummy bites of red velvet cake filled and covered with delectable cream cheese frosting are so tasty!  The cake itself is light, moist and holds together well which makes the cupcakes easy to fill and frost!  Even though this recipe takes a little bit more effort to put together, the resulting Red Velvet Cupcakes with Cream Cheese Frosting are SO worth it!  YUMMMO!!! 🙂 Continue reading Red Velvet Cupcakes with Cream Cheese Frosting

Peanut Butter Cheesecake

Originally posted 05/01/16

Hi everyone!  Hope you all are enjoying the blessings of Spring!  I have to admit that it’s one of my most favorite seasons (I love Fall, too!).  There is just something comforting and refreshing in the country air this time of year!  The delicious smell of yummy desserts baking has been happening here a lot lately too!  This weeks featured recipe, Peanut Butter Cheesecake, is a delicious and satisfying dessert to top off any meal.  Rich and creamy, this cheesecake is not only delicious, but it’s fairly simple to put together and your family will be asking for more! Give it a try!  I’m sure you’ll be glad you did!  Have an awesome week!  Lisa   

If you enjoy these recipes, be sure to check out my  Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.

Peanut Butter Cheesecake

A decidedly decadent dessert!

30 minPrep Time

1 hr, 20 Cook Time

1 hr, 50 Total Time

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Ingredients

11.5 oz. pkg. peanut butter chips
3- 8 oz. pkg. cream cheese, softened
1 c. sugar
½ c. brown sugar
3 eggs
2 T. peanut butter
1 t. vanilla
1 1/2 c. sour cream
2 c. Fudge sandwich cookie crumbs
2 T. sugar
6 T. butter

Instructions

  1. Preheat oven to 350’F. In a food processor, add cookie crumbs, 2 Tablespoons sugar and 6 Tablespoons butter. Pulse together until well combined.
  2. Pour cookie mixture into a greased 9” spring form pan, reserving ¼ cup, and pat down on bottom and partially up the sides of the pan; set aside.
  3. Heat peanut butter chips in a microwave proof bowl until just melted, being careful not to over-heat. In a large mixing bowl or bowl of a stand mixer, beat the cream cheese until light and fluffy. Add the sugar and beat well to incorporate. Add eggs, one at a time, beating well after each addition, then add the melted peanut butter chips, 2 tablespoons peanut butter and the vanilla. Beat mixture together until all ingredients are incorporated, making sure to scrape the bottom of the mixing bowl. Add sour cream and incorporate using low speed of the mixer.
  4. Pour batter into prepared pan and bake for 55-60 minutes.
  5. Turn oven off, but leave cheesecake in oven for an additional 20 minutes.
  6. Remove from oven and cool completely, then cover and refrigerate at least four hours or overnight.
  7. Garnish with reserved cookie mixture and add whipped cream, chocolate sauce or chocolate shavings, if desired.
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http://cornfedcreations.com/peanut-butter-cheesecake/

Dreamy Chocolate Cheesecake

Originally posted 03/26/16

This week’s featured recipe is a delightfully decadent and scrumptious dessert!  Dreamy Chocolate Cheesecake is so rich and yummy!  Just a small slice will satisfy your sweet tooth AND any chocolate cravings! Although, be forewarned….. you may not be able to resist a second slice!  Creamy, chocolaty and absolutely AMAZING!  If you love chocolate like I love chocolate, you will be glad you gave this recipe a try!  I hope everyone has a blessed Easter and a wonderful week!  Until next time…Lisa

If you enjoy these recipes, be sure to check out my  Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.

Dreamy Chocolate Cheesecake

Rich & Chocolatey

30 minPrep Time

1 hrCook Time

1 hr, 30 Total Time

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Ingredients

11.5 oz. pkg. semi-sweet chocolate chips
3- 8 oz. pkg. cream cheese, softened
1 c. sugar
2 eggs
3 t. cocoa, unsweetened
1 t. vanilla
1 1/3 c. sour cream
1 ½ c. graham cracker crumbs
1 T. cocoa, unsweetened
2 T. sugar
6 T. butter, melted

Instructions

  1. Preheat oven to 350’F.
  2. In a medium mixing bowl, whisk together graham cracker crumbs, 1 tablespoon cocoa and 2 tablespoons sugar. Pour melted butter over mixture and stir together until just moistened.
  3. In a greased 9” spring form pan, pour graham cracker mixture in and pat down on bottom and partially up the sides; set aside.
  4. Heat chocolate in a microwave proof bowl until just melted, being careful not to over-heat. In a large mixing bowl or bowl of a stand mixer, beat the cream cheese until light and fluffy. Add the sugar and beat well to incorporate. Add eggs, one at a time, beating well after each addition, then add the melted chocolate, 3 teaspoons cocoa and the vanilla.
  5. Beat mixture together until all ingredients are incorporated, making sure to scrape the bottom of the mixing bowl. Add sour cream and incorporate using low speed of the mixer.
  6. Pour batter into prepared pan and bake for 55-60 minutes.
  7. Remove from oven and cool one to two hours, then cover and refrigerate at least four hours or overnight.
  8. Garnish with whipped cream and chocolate sauce, if desired.
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http://cornfedcreations.com/dreamy-chocolate-cheesecake/

Mocha Choca Lata Cake

Originally posted 03/07/2016

Oh my Goodness!  Can you say scrumptious??!!!!  This week’s featured recipe is Mocha Choca Lata Cake and it IS AMMMMAAAAZZZING!  The cake itself is delectable, but is made even more yummy with the decadent chocolaty frosting that’s added while the cake is still warm from the oven!  Believe me! If you have chocolate lovers at your house, this cake won’t last long!  I know it doesn’t take long to disappear at my house!  Hope ya’ll have a ‘chocolaty’ good week!  Lisa

Mocha Choca Lata Cake

Absolutely decadent!

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Ingredients

For cake:
1 c. strong brewed coffee
1 c. salted butter
1/3 c. cocoa powder, unsweetened
2 c. sugar
2 c. flour
1 t. cinnamon
¼ t. nutmeg
1 t. baking soda
½ t. salt
2 eggs,
½ c. buttermilk
1 t. vanilla
1 T. mayonnaise
For Mocha Choca Lata Frosting:
6 T. salted butter, melted
½ c. buttermilk
1/3 c. cocoa (unsweetened)
1 T. strong brewed coffee
3 c. powdered sugar

Instructions

  1. Preheat oven to 350’F. Prepare a 15”x 10” sheet cake pan (line with parchment paper or grease); set aside.
  2. In a medium sauce pan, combine coffee, butter and cocoa powder and while stirring, bring to a boil. Remove from heat and set aside to cool briefly.
  3. In a large mixing bowl, combine flour, sugar, cinnamon, nutmeg, baking soda and salt; set aside. In another mixing bowl, beat eggs until light and whisk in the buttermilk, vanilla and mayonnaise. Pour egg mixture over flour/sugar mixture and stir together until just moistened; then stir the cooled mocha mixture into batter.
  4. Pour batter into prepared pan and bake 25 to 30 minutes.
  5. Frost warm cake with Mocha Choca Lata frosting.
  6. For Frosting:
  7. In a medium mixing bowl, whisk together the powdered sugar and cocoa.
  8. Using a hand or stand mixer, add the butter, then buttermilk, then the coffee and mix well. If frosting is a little thick, add a teaspoon of milk.
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http://cornfedcreations.com/mocha-choca-lata-cake/