Tropical Cake

Listen guys, Spring has sprung and that means bright vibrant colors and flavors. I am not the baker of the two of us so this is a hella short cut move to make the most scrumptious Spring cake. It has the zip of citrus, and the tropical flavors I adored on my recent spring break trip to Costa Rica with the mango, guava and coconut.  With all this deliciousness, perhaps now I wont stop at the cupcake place on my walk home from work. This hits my baked goodness craving pretty well!

  • 1 Box of Duncan Hines lemon cake mix (Per box instructions 1 cup water, 1/3 vegetable oil and 3 eggs)
  • 1 can mango slices (hmpf, don’t hate. It’s not warm enough yet for fresh. I don’t live in Mexico, but if you do, then by all means rock some fresh fruit)
  • 1 cup shredded coconut

Glaze:

  • Half the jar of guava jam
  • Zest of two lemons
  • Juice of two lemons

Mix well

Preheat oven to 350 degrees. Mix the oil, water, 3 eggs, shredded coconut, and cake mix. Spray pan well with nonstick spray. Coat the bottom of your 9″ pan with the glaze and the mango slices. Pour cake batter over the glaze, kind of like one would do for a pineapple upside down cake. Bake at 350 degrees for 25 minutes and let cool for at least 15 minutes. Flip cooled cake on to serving dish. (Aint nothing wrong with a couple of shakes of powdered suga for presentation purposes and well, um, yumminess!)

Tropical Cake

Happy Eating, XO.

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Italian Love Cake: Happy Valentine’s Day

Not sure on the history of why this is called love cake, but I will tell you its two major components are items I love dearly: chocolate & cheese!! (It’s ricotta, chill) Anyway, it’s not super laborious, but it’s also not your traditional cake. Set aside a good amount of time to make this and it’s actually best if you make the night before serving. Also! there’s an element of magic involved. That’s right kids, magic.

  • 1 boxed chocolate cake mix AND the ingredients listed on the box (I know I’m a disappointment to Martha but whatever, I love me a solid shortcut)
  • 2 lbs. (32 ounces) ricotta cheese (seemed like an insane amount when I was buying it but is actually the right quantity)
  • 4 eggs
  • 3/4 cup sugar (my coworkers seemed to think 1 cup would’ve been better as that layer wasn’t quite as sweet, so use your judgment)
  • 1 teaspoon vanilla extract
  • 1 (5.1 ounce) package instant chocolate pudding mix
  • 1 cup cold milk (yes that seems like too little, but just trust the recipe please, also I may swap this for Kahlua next time and see if that improves/ruins this “frosting”)
  • 8 ounces Cool Whip

Preheat oven to 350 degrees. Lightly butter a 9×13 inch pan and set aside. In a large bowl, prepare your cake mix batter according to the directions on the box. Set aside. In the bowl of a stand mixer (or a super strong whisking arm like mine), beat together the ricotta cheese, eggs, sugar, and vanilla until smooth.

Pour the cake batter into the prepared baking pan and use an off-set spatula to spread evenly in the pan. Next, carefully pour the ricotta mixture evenly over the top of the cake batter. Gently spread the ricotta mixture so it evenly covers the cake batter. (The layers will switch while baking so the ricotta moves to the bottom and cake to the top – like magic or the scientific reason that ricotta weighs more than cake batter, whatever I am sticking with MAGIC.)

Bake for 60 minutes or until cake is set. Let cake cool completely before “frosting.”

Once the cake is cool, whisk together the pudding mix and milk until combined. Gently fold the Cool Whip into the pudding until combined. Spread the pudding mixture over the top of the cooled cake. Cover the cake and refrigerate at least 6 hours, or overnight, before serving. You know what -this cake SHOULD be called Love Cake because if I have to wait overnight to dive into this puppy I must really love you/it.

Not a very “pretty” picture but this is all I could sneak in as my coworkers devoured the cake.

IMG_6405

We are sending you all loads of Italian love this valentine’s day: tanti baci!

Happy Eating, XO.

Dirty 30, Red and Flirty

By now, you probably realize that today is no ordinary day. Today is our BIRTHDAY! And not just another birthday, it’s Sonia’s dirty 30! This weekend we’re celebrating together with a red velvet cake from this awesome little shop in Sonia’s town. We figured we’d keep with the theme and give you all a tasty red velvet cake to join in! (PS. This is also great for V-Day).

Cake mix

  • 1 box Betty Crocker German cake mix (TRUST ME. I tried making this without the premade mix and it’s just not worth it.)
  • 1 Tablespoon cocoa
  • 2 eggs
  • 1 1/2 cups oil
  • 1 cup buttermilk
  • 1 Tablespoon vinegar
  • 1-2 oz. red food coloring

Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Put all of the ingredients in to a mixing bowl,  mix on medium until well blended, and pour directly into cake pans. Now here’s a cool trick I just learned – drop the pans on the counter a few times to release any air bubbles. (Who knew?!) Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack (approximately 20 minutes). While they cool, it’s time to blend the frosting.

Frosting

  • 8oz cream cheese, softened
  • 1 cup butter, softened
  • 1 tsp vanilla
  • 5 cups confectioners’ sugar

Blend the cream cheese, butter, and vanilla well, then slowly add in the confectioners’ sugar one cup at a time. Once all the sugar is added, blend on medium-high for another minute until it’s a thick consistency.

Put the first layer of cake on a plate and add a layer of frosting on top. Then add the second layer and frost the entire thing to your hearts content. (We give you permission to lick the spoon when you’re done.)

 Red velvet cake

Happy Eating Birthday!, XO

Welcome to the birthday week!

Hey guys, it’s just about here – our birthday! We don’t have to tell you how excited we are about this. You’ve already heard all about it in our two birthday posts from last year – cake, cake, cake, and pink champs, darling.

We know you’re used to getting a recipe every Monday, but we wanted to create a little drama this week and save it for the big day (aka Thursday). And trust me, we have another damn delish birthday creation to share with you!

Until then, let this kid get you through the week:

Hot Damn. We’re 1 Today!

Guys, listen carefully here…..

THANK YOU! 

Because of you awesome followers we’re still cookin’ (pun intended). Listen, we started this blog as not only a pet project between two BFF’s, but as a creative outlet for our passion for food. And we can’t tell you how validating it is for us to know that you actually read our posts and follow what we have to say!

This last year we’ve had a blast coming up with new recipes, sharing a bit about our lives, and hearing from all of you. And it’s not going to end here! We’re looking forward to hearing more from all of you and your interesting recipes. #foodies4life

Please spread the love & get others to share in on the fun! We may be a year old now but we are still crawling, not walking! Let’s ramp up the fun and make the 2nd year even better. As always- send love, suggestions, comments to damndelish@gmail.com or @damn_delish.

We love you more than a fat kid loves cake….well not really, maybe like icing, but not cake. mMm cake…must try more cake recipes. Ok, you get the point though, love of food, friends, & followers.

Happy Eating, XO.