Cinnamon Pear Coffeecake

Right now as I sit here, I am in shock. A good shock.

My daughter is notorious for waking up at the crack of dawn. Which in my opinion, is 5 am. No matter how late she is up the night before- come 5 am on. the. dot. she is up and ready to go.

Now, I am definitely a morning person. Just not a before the sun is up kind of morning person.

Last night we were out and didn't get back til 8:45, and little miss didn't go to bed until 9 pm. Naturally, I was planning on her schedule being a little different tomorrow, and her being extra grumpy today. So when I woke up at 6, and still no baby was awake, I decided to get a head start on my day! It is now 6:50.

Is it bad to say that I'm really digging this alone time with my laptop and coffee?!

Happy Valentines day to me.

I made this cinnamon pear coffeecake a few days ago for the second time, and it's safe to say, this is one of our favorites. Even the little miss loves it. And I would love to tell you that it's 'healthier' because It has no butter and oil in it....which is mostly true....but I made up for that by adding a healthy dose of cinnamon chips and streusel topping. Bite me.

I know that If someone made this for me for valentines day, I would love them a lot more than I hopefully already do.

Cinnamon Pear Coffeecake
Adapted from yummy mummy kitchen
Pre-heat oven to 400

1 1/2 cups AP flour
2 1/4 tsp. baking powder
1/2 cup sugar
1/2 tsp. salt
1 tsp. cinnamon
1 egg
1/2 cup almond milk (cow's milk works too)
1/4ish cup applesauce
1/2 cup cinnamon chips
2 Pears, peeled and sliced

Combine dry ingredients.
In separate bowl, beat the egg then add milk and applesauce.
Add wet ingredients to the dry and add in cinnamon chips.
Stir just until combined.
Pour into a greased 8x8 pan, or a 8" round pan.
Arrange pear slices on top in a single layer. Pears overlapping is okay.

Streusel Topping:
1/2 cup sugar
1/4 cup flour
2 Tbsp. Butter
1 tsp. cinnamon

Combine all ingredients, and with either a fork and knife, or pastry cutter, cut in the butter until it resembles small peas.
Sprinkle over pears.
Bake for 25-35 minutes, until knife comes out of the center mostly clean. ( You don't want a dry coffeecake!)

We enjoy it hot out of the oven!

I hope you make this and love it. And obviously if you don't like pears, apples work just the same! Have fun, I tell you!

Baby just woke up. Quite alone time = over.
Happy Valentines Day!

Better than you-know-what-cake

There are a lot of versions of this cake all over the place. And I have been wanting chocolate cake for awhile....and this just takes chocolate cake to the next level. I mean, chocolate that is drenched in SWEETENED CONDENSED MILK and CARAMEL SAUCE?! ah, yum.

My husband loved this cake. Last night he kept going to the fridge and used almost all of our forks in the drawer cause he couldn't get enough of it, and kept telling himself he would just have one more bite...

So, I'm not sure if it's better than *ahem*....but it's pretty dang amazing - and easy...

Better Than You-Know-What-Cake

• Your favorite chocolate cake recipe or mix
• 1, 7 oz. can sweetened condensed milk
• 1 recipe for homemade caramel sauce 
• 1, 16 oz container Cool Whip
• 4 Large Twix candy bars, chopped (heath or butterfinger are awesome, too!)
• 1 Cup mini chocolate chips
• 1/2 Cup mini chocolate chips melted with 1 TBSP. butter (for drizzling)

Bake your cake.

As soon as it comes out of the oven, poke holes all over with a fork. The more holes the better!

Pour the sweetened condensed milk aaall over the cake.

Immediately pour the caramel sauce over that.

Allow cake to completely cool, for at least 2 hours. This will torture you.

Spread cool whip evenly over the top.

Sprinkle chopped candy bars and chocolate chips evenly over the cool whip.

Drizzle melted chocolate all over cake...and eat!

It's even better the next day! I hope you enjoy this like we did!

Reeses Rolo Cake

I was going to be sharing more donuts with you, but I misplaced the recipe....so until then, I am sharing some other yummy things i've been baking up. Like, cake!

My daughter's first EVER birthday was this past sunday. I always always swore I wouldn't have a party and make a big deal out of my kids' first birthday's  cause they don't even know what's going on or care.

Yeah, well, we had a big party. Granted, it was just family, but we were those parents I swore we never would be. We had a big cookout with waaay too much food ( I always over plan these things), went all out on ice cream sundaes for dessert and did all that birthday party stuff with presents and all that. She liked her toys a lot and got a bunch of SUPER cute clothes, but her favorite thing was a big bag one of her gifts came in.

And THAT is why we don't do big parties and presents for babies.

We did get some really cute pictures though that will be really fun to look back on, and it was hilarious to watch her eat a slice of chocolate cake by herself for the first time, which surprisingly she did rather neatly!  She doesn't like to get dirty- just like her mama.

The other good thing about the big party is that we had so much left over food! Including a lot of stuff I had gotten for the make-your-own-sundae station....M&M's, Reeses, Rolos, Almond Joys- good stuff.

Now that most of the leftovers are gone, and I'm finally un-full ( did I mention how much food we had?!) I had the desire to bake with all the leftover candy...and this cake is what I came up with!

It came out just as I was hoping it would and was so good my husband demanded we share a couple slices with our wonderful neighbor in return for all the fresh produce she has given us from her garden this summer.

It's a pretty rich cake, but the cake part isn't too sweet, so the frosting balances it out well cause it's very sweet and just plain old ridiculously amazing. Actually some of the best frosting i've made and had!

I hope you like it as much as I did!

Reeses Rolo Cake
Pre-heat oven to 350

1/2 cup butter
1 1/2 cups sugar
1 cup smooth peanut butter
1 egg
1 Tbsp. vanilla extract
2 cups AP flour
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 1/2 cups milk

In the bowl of an electric mixer, beat butter and sugar on medium-high for 1 minutes.
Add peanut butter and beat for an additional minute or two scraping down the sides of the bowl as needed.
Add in egg and vanilla and beat well for another minute.
All at once add in flour, soda, powder and salt, and half the milk.
Mix just until everything is barely incorporated, and add in the other half of the milk and mix well on medium high.

Pour evenly between 2 greased and floured 9 inch round pans.
Make your caramel swirl.

For the Caramel Swirl:
1 cup brown sugar, packed
4 Tbsp  butter
1/2 cup half and half
pinch of salt
1 tsp. vanilla

In a small saucepan, mix butter, brown sugar, half and half  over medium heat stirring occasionally for 5-7 minutes until thickened. Add in salt and vanilla and cook for another minute to thicken further.

Swirl 1/2 of the caramel mixture evenly between each cake by pouring over the batter, and using a butter knife to swirl it. Reserve the other half of the caramel sauce for the frosting.

Bake cakes for 28-32 minutes.

Let cool in pans for 10 minutes before dumping out onto a cooling rack and allowing to cool completely before frosting.

(ugh, don't mind the finger)

For the frosting:
1 bag milk chocolate chips
4 Tbsp. butter
4 cups powdered sugar
1 Tbsp. vanilla
Other half of caramel mixture

In the microwave, melt butter and chocolate chips for 20 second intervals until smooth.
In the bowl of your electric mixer, slowly add powdered sugar to melted chocolate.
Whip together on high for 30 seconds.
Add in vanilla and remaining caramel sauce, continuing to beat on medium high for 1-2 minutes, scraping down the sides of the bowl as needed.

I like to stick my cakes in the freezer for 10 minutes before frosting them cause it makes it much easier to frost.

After frosting your cake, drizzle with caramel sauce if you have any leftover and garnish with lots of Rolos and Reeses!

Enjoy!

Whoopie Pie Cake

When I was little, me and my brother nate would sell whoopie pies at the end of our driveway, every Saturday. EVERY Saturday.


We would be out there at 8 am and sit out there until 12, making bank at 75 cents a whoopie. If our friends slept over the night before, we would drag them outside with us to sell! I'm sure all the adorable charm didn't hurt the sales...


Believe it or not, we actually made decent money...and usually we had a few leftover pies...and got to eat them. Somehow, I never got sick of them.


Lots of people have their own versions, but whenever I have someone else's, it's just not right.


The cookie part is either too cookie-ish, or too cakey and not chocolate-y enough, and the filling usually ends up being a buttercream or something weird that does not belong in a real whoopie pie.


I stand by my mom's recipe, forever and always.


A few days ago I got a hankering for some comfort dessert food. Cinnamon Rolls or Whoopie Pies. I needed one. So I decided to make a Whoopie Pie cake! Brilliant!


The only bad thing is that I used my favorite chocolate cake recipe for the cookie part of the cake, cause the original recipe just wouldn't work...I won't bore you with the details of why, but the filling is straight up authentic! Just like the old days.

Whoopie Pie Cake
Pre-heat oven to 350.


Line 2, 9" round pans with wax paper and grease.


Cake:
2 Cups sugar
1 3/4 Cups AP flour
3/4 Cup Cocoa
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 1/4 tsp. salt
1 Tbsp. vanilla extract
2 eggs
1/2 cup applesauce
1 cup milk
1 cup hot, strong coffee
1 cup chocolate chips


Filling:
1 Cup non-hydrogenated shortening
2 Cups powdered sugar
2 Cups Fluff
2 tsp. vanilla


For the cake:
Combine dry ingredients.
Add in eggs, vanilla and applesauce and mix until very well combined.
Pour in hot coffee and mix very well.
Batter will be thin. Pour into prepared pans and sprinkle 1/2 cup chocolate chips into each pan.
Bake for 30-40 minutes- until a toothpick in center comes out clean.


Cool for 10 mintes in pan, then flip out onto a wax paper lined wire rack.
Let cool completely.


For the frosting:
In an electric mixer, combine shortening, fluff and vanilla and beat very well, until fluffy.
Slowly add in powdered sugar so it doesn't puff up anywhere.
Gradually turn up the mixer speed and beat on high until light and fluffy.


Refrigerate until ready to frost cake. When you're ready, fill a ziplock bag with the frosting and cut off large corner.


Put one cake half on a plate. Slowly, and thickly swirl the frosting onto the cake. Top with other half. Eat!
(If you want you can top with a chocolate glaze or ganache- Im lazy so I didn't.)

Cookies and Cream Fudge Ice Cream Cake

Happy Memorial Day!

Here is a ridiculously easy cake to throw together in case you're one of those last minute people that forgot to make dessert for a cookout you're going to or throwing or whatever. Or it's good for keeping all to yourself and eating when everyone leaves.

My mom is the queen of amazing ice cream cakes, so I've never really attempted to make them before. I just didn't want to deal with the disappointment of expecting something great, (like my mom's) and tasting something completely NOT great.

My husbands birthday was last sunday, and he didn't want me to have to cook or bake or anything. He just wanted us to relax.

So, he did an awful thing.

For his birthday cake, he went out and BOUGHT an Ice cream cake. Do you have any idea how gross those things are?!
And they charge like, a zillion dollars for a whimpy 6-inch, flavorless cake. It was awful.

So please, please, never buy an ice cream cake. Make it. It's so easy, you have no excuse not to. It's impossible to mess up...you can use pretty much however much of each ingredient you want- there's no right or wrong way to make this stuff. You will just be blown away by the yummy factor. AND did I mention you'll save a zillion dollars?

Cookies and Cream Fudge Ice Cream Cake


1 Container of Cookies and Cream Ice Cream (thawed so it's pretty spreadable)
1 Package of Oreos
1 Recipe for mom's hot fudge sauce (or a jar of fudge sauce, it just wont't be as good)
1 container of Cool Whip (8 oz or 16 oz...whatever your preference!)

Crumble the package of Oreos and dump into either a 8x8" pan, a 9x9" or whatever size you have!
Pour fudge sauce aaaaall over so oreos are almost completely covered.
Plop blobs of ice cream all over oreo crust and carefully smooth out.
Spread cool whip all over the top, and pop back in the freezer for at least an hour!
Enjoy this beautiful Memorial Day!

Rich Turtle Cake Pie

My husband is tearing apart our bathroom this week.

So, being the control/neat freak that I am, left. For the whole week. Messes are just too stressful.

I'm just not thinking about how disastrous my house is right now. It's a small little house, so one room being renovated turns into my whole house being turned upside down.

Plus, when a door is getting cut in your wall, a ceiling being ripped down, tile being smashed off walls, a new sink being put in, shelves coming out, and a new floor getting put in, it's pretty much impossible to keep things neat and clean, even if you are the neatest cleanest person that ever walked the earth. And I'm pretty sure me and my husband are.

So, I'm doing what I did when I gave birth to my daughter.

Just not thinking about the process.

I'd rather pretend it's just a magical thing.

So I was super stressed out all day, and needed chocolate in the worst way as you can imagine.

I made this insanely moist, rich, divine cake, poked a bunch of holes in it, and dumped a whole lot of freshly made caramel sauce.

But there's more.

I then melted chocolate with butter, a little milk, and mixed in powdered sugar. It was like WOAH.

And THEN, there was more caramel drizzled on top, and pecans topped it all off.

Basically, the most massive turtle you ever had in your life. I love turtles. A good friend of mine makes the best turtle candies in the universe for me every year for my birthday and I love her for it.

It's one of those things though, where I will probably never ever make them, because they won't be as good as hers, then I'll be depressed and want to just give up on baking ever again.

So make this cake if your husband is ripping apart your bathroom, or if you just need turtle cake.

Oh, and It's called 'cake pie' cause I made it in a pie plate...but you don't have to, you can just use a normal round cake pan, or double the recipe and use a 9x13".

Rich Turtle Cake Pie

• For the cake:
• 1 cup sugar
• 3/4 cup flour
• 1/3 cup cocoa
• 3/4 tsp. baking powder
• 3/4 tsp. baking soda
• 1/2 tsp. salt
• 1 egg
• 1/2 cup milk
• 1/4 cup vegetable
• 2 tsp. vanilla
• 1/2 boiling water (or coffee)

Heat oven to 350, grease and flour a pie plate, or cake pan.

Stir together all dry ingredients.

Add egg, milk, oil and vanilla.

Stir in boiling water.

Bake for 25-35 minutes until a toothpick inserted comes out clean. A few crumbs is okay!

While cake is baking, make your caramel sauce.

For the caramel:

• 2 Tbsp. Butter
• 1/2 cup packed brown sugar
• 1/4 cup cream (heavy or half and half)
• pinch of salt
• 1 tsp. vanilla

Mix butter, brown sugar, cream and salt in a saucepan over medium heat.

Cook while whisking gently for 4-6 minutes until thickened.

Add vanilla and stir for another minute to thicken a bit more.

When cake is done,immediately poke holes all over the cake with a fork, and pour all but about 1/4 cup of the caramel sauce all over.

While your cake is cooling, make frosting. You can use any chocolate frosting you want...But here's the one I used:

For the frosting:

• 1 1/2 cups chocolate chips
• 2 tbsp. butter
• 2-4 tbsp. milk
• 1/2-1 cup powdered sugar

In a saucepan over low-medium heat, melt chocolate chips with butter til mostly melted.

Add in milk continuing to stir over low until smooth.

Mix in confectioners sugar til you have the desired consistency.

Pour frosting into a ziploc bag, snip off the corner and in a swirl pattern dispense frosting on the cake.This just makes it easier to spread cause the caramel makes it messy and a little difficult.

Drizzle the rest of the caramel all over.

Use whole pecans to decorate the top so it looks all beautiful!

Enjoy!

Super Moist Chocolate Cherry Sheet Cake

Okay, So I'm on a bit of a chocolate and cherry kick.

Last night, I wicked big chocolate craving kicked in, but my flour was almost gone, and I NEEDED chocolate cake.

Then I remembered I randomly had a box of chocolate cake mix in my cupboard...which goes against everything I stand for. I never ever ever will make a cake or cupcakes with cake mix. NEVER.

To me, mixes just can't compare to the real deal. Not to mention they have that artificial-y flavor.

Buuuut, last night was an emergency. 

So I broke out the cake mix, added some cherry extract, vanilla extract, maraschino cherry juice, chopped up  maraschino cherries, and viola! 

THIS CAKE WAS SO GOOD.

Actually, It was one of the best cakes I've ever had. And so easy! 

The frosting I used was one of those frostings your pour over your cake while it is still warm, which is perfect for me cause I despise having to wait til your cake is cooled to frost it! It's torture...

This cake is so moist and flavorful, you might just die.

Super Moist Chocolate Cherry Sheet Cake

Pre-heat oven to 350.

For the Cake:

1 (18.25oz) box chocolate cake mix

Oil, water and eggs called for on back of box

Replace as much of the water as you can with the maraschino cherry juice from the jars

2, 10 Oz. jars maraschino cherries, roughly chopped (reserve 1/2 cup for frosting)

2 Tsp. vanilla extract

2 Tsp. Cherry extract

Combine all ingredients in a bowl and mix til combined very well.

Grease a 9x13" pan, pour batter into pan and bake for 25-35 minutes, til only a few crumbs come out on a fork.

While cake is baking make your frosting.

For the Frosting:

1 Stick butter, cubed

1/4 cup milk

4 cups powdered sugar

1/2 cup reserved cherries

2 tsp. cherry extract

In a medium saucepan, melt butter and milk and bring to a boil.

Add in confectioners sugar and cherry extract and mix til smooth.

Stir in reserved cherries.

Pour frosting over warm cake!

EAT!

Just look at that moist gorgeous-ness!

Happy Friday :)

Very Blueberry Lemon Cake

This may be blasphemy, but sometimes, you need a break from the old PB, chocolate routine.


Just kidding.


Maybe if there is something wrong with you, you do....But I don't think it is ever possible for me to get sick of my favorite combo. But sometimes....SOMETIMES, lemons and blueberries appeal. Like yesterday, out of no where, the thought popped in my head. I think cause yesterday was a very spring feeling day. Nice and breezy and cool, but warm enough to open the windows and go for a walk.

This cake was fabulous!

It's healthy too. You know, blueberries and antioxidants and stuff.

Me and my husband loved it a lot! I made 3 skinny layers instead of 2 regular sized ones cause it holds more frosting that way. I like my frosting to cake ratio 1-1. And I threw in a handful of blueberries to the middle layer which was a good choice!

I hope you are enjoying this weather like I am, and i hope you make this cake!


Very Blueberry Lemon Cake
Pre-heat oven to 350.
Grease and flour 2, 9" round pans, or 3 8" round pans.

Cake
2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 tbsp. butter
1 1/3 cups sugar
1 tbsp. lemon zest
3 tbsp. thawed lemon juice concentrate
2 tsp. vanilla extract
2 eggs
2 eggwhites
1 1/4 cups buttermilk
1/2 to 3/4 cup fresh or frozen blueberries.
Stir together flour, baking powder, baking soda, salt.

In a separate bowl, beat together butter and sugar til light and fluffy.
Add in lemon zest, concentrate, vanilla and one egg at a time, beating well after added.

Add in half the buttermilk. Once combined, add half the flour mixture. Stir just until combined, and add the rest of the buttermilk, ending with the flour. Do not overmix!

If you're doing a double layer cake, divide batter evenly between pans.
If you're doing a triple layer cake, divide batter evenly into thirds, stirring in blueberries to one of the thirds of batter.

Bake for 12-15 minutes. Blueberry layer needs more like 20 minutes to bake.

Once done, let cool in pan for 5 minutes, then run a knife around the edges and flip out onto a cooking rack.

While cake is baking, make your blueberry glaze

Blueberry Glaze
1/2 Cup sugar
1/2 Tbsp. Cornstarch
1/3 Cup water
1 1/2 cups Blueberries
1-2 Tbsp. Lemon Juice

In a saucepan oven medium heat, mix in sugar, cornstarch and water, stirring til sugar is dissolved.
Add in blueberries and lemon juice, and cook and stir until the liquid thickens.
Add more lemon juice to taste, or water til its at desired consistency.
Refrigerate until ready to use, your sauce will thicken a bit in the fridge!

Now time for frosting!

Lemon Cream Cheese Frosting
1/2 Cup Butter, room temperature
1, 8 oz Package Cream Cheese
2 Tbsp. Lemonade concentrate, thawed
1 Tbsp. Lemon Zest
1 Tsp. Vanilla
2 Cups Confectioners Sugar

Beat butter and cream cheese until smooth and fluffy.
Add in other ingredients except for confectioners sugar.
Mix very well on high.
On low, add in confectioners sugar, mixing until smooth and to desired consistency.
Refrigerate until ready to use.

When your cake layers are cook, start assembling!

• Lay out a cake layer.
• Spread with desired amount of frosting.
• Drizzle 1/3 of your Blueberry sauce.
• Repeat!

Enjoy!

Butterscotch Peanut Butter Cake

Happy March!


Yesterday was a good day.
It snowed, my husband stayed home, and we got to just relax and hang out as a family.
My daughter was being extra cute, too...so that was a bonus.


I've had this stinking bag of butterscotch chips in my house for a really long time now, and have been wanting to do something with them besides make oatmeal butterscotch cookies or whatever. 


I wanted to do something new and exciting.


Mission accomplished! Well, I don't know about the exciting part, but the new part, yes!


And the yummy factor was way off the charts. My husband had a piece after dinner. And said 'Wow- I just want to eat the whole thing!'


That means you should make this...But don't eat too much frosting like I did.


I couldn't stop myself. I'm salivating as we speak. I love frosting.


No, like really. I love frosting. Sometimes I make it, just to eat it. Without cake.


Yesterday I ate enough frosting to frost about 16 pieces of cake.
And as I was complaining about how my jeans were never ever going to fit me again, my husband dear tried consoling me by reminding me it was okay cause I went running! 


Ha.


Thanks babe, but I don't think running a lame 2 1/2 miles is going to make a dent in the 5 cups of frosting I consumed.
But then I remembered yesterday was leap day!
A.K.A: Calories don't count day!
That was a close one- My jeans now fit again and i'm back to being not obese.




I don't know why, but I never thought of combining butterscotch and peanut butter before yesterday. It was genius I tell you!


Go make cake on this snowy day. Do it now, and don't regret it. Even if you eat too much frosting and lick too much batter. I won't judge.




Butterscotch Peanut Butter Cake
Pre-heat oven to 350.
Grease and flour to 9" round cake pans.

• 1 Bag butterscotch chips
• 1 cup light brown sugar
• 1/2 cup milk
• 2 egg yolk
• 2 egg whites
• 2 cups all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 (1/2 cup) Butter at room temp.
• 1 Cup Sugar
• 1/2 cup milk
• 1/4 water
• 1 tsp. vanilla

For frosting #1:

• 1/2 bag butterscotch chips
• 1/2 cup powdered sugar
• 1/4 cup peanut butter
• 1-2 Tbsp. milk(for thinning)

Combine egg yolk, 1/2 cup milk and brown sugar in a saucepan.

Over Low/Med heat, stir in half the bag of butterscotch chips.

Stir almost constantly until melted and smooth. Mixture will slightly thicken.

In a regular mixing bowl, combine your 2 c. flour, 1 tsp. baking soda and 1/2 tsp. salt.

In an electric mixer, beat 2 egg whites on high with a wire whisk attachment until light and very fluffy.

Transfer to small bowl.

In the same mixer with a regular paddle, cream your butter. Slowly add in 1 cup of sugar and beat together til it is light and fluffy.

Beat in egg yolks, one at a time.

Add together your milk, water and vanilla.

Alternately mix flour mixture and water/milk mixture to the butter/sugar.

Add in by thirds, and mix just until well combined.

Gradually mix in your butterscotch mixture until it's blended.

Fold in egg whites by hand with a spatula.

Divide batter evenly between prepared pans and bake for 30 minutes.

Allow to sit in pan for 10 minutes before you flip out onto a wire rack and allow to cool completely before frosting. 

While your cakes are cooling make your frostings!

For frosting #1:

• 1/2 bag butterscotch chips
• 1/2 cup powdered sugar
• 1/4 cup peanut butter
• 1-2 Tbsp. milk(for thinning)

For frosting #2:

• this recipe
• 1/2 cup peanut butter beaten to death in at the end.

While frosting #2 is beating beaten, Make frosting #1:

At 20 second intervals in the microwave, melt butterscotch chips.

stir in peanut butter, powdered sugar, and milk as needed for thinning.

Mix very well!

Spread frosting #1 over first layer of cake.

Spread frosting #2 over #1 frosting.

Be generous!

Place second cake layer over, and do the same thing with your frosting #1 and 2, completely frosting the whole cake with all of your #2 frosting.

Store in the refrigerator.

Enjoy :)

Oatmeal Cream Pie Cake!

I don't think I ever met someone that didn't like Little Debbie snacks.
The only bad thing about all those yummy, pre-packaged treats is those darn trans fats! When I was in my teens (so long ago), I used to buy the boxes of  Little Debbie Fudge Rounds, and Oatmeal Cream Pies and eat them all. The whole box. In one sitting.
How do we eat such horrible things in our teenage years and not die from artery's clogging and diabetes?


I'm all about the living it up, and having a 'who cares' kind of attitude when it comes to good food once in awhile. Okay, fine, almost every day. But seriously, when the world ends, I am convinced we could survive anything if we just build a force field of Twinkies and Cream Pies around our homes.


Oh, and just kidding about the world ending part. Personally, I think it's a bunch of silliness. So stop worrying, you worry-ers.


And go make this cake. It's so good. So, so good, in fact, that I made a whole cake 2 nights ago, and by the next morning, this piece was the only one left after what I ate for breakfast.

It was a nice change from chocolate cake, or anything super rich like I usually seem to be drawn to making.


The only thing I would probably change next time is the filling. I think I'd make it fluffier. It was quite runny,because the original recipe I was following called for shortening, and I didn't have any... but it was still ridiculously tasty. Like a massive, ooey-gooey Little Debby Oatmeal Cream Pie.


Oatmeal Cream Pie Cake


Pre-heat oven to 350.


For the cake, cream together:

• 1 cup butter
• 3/4 cup brown sugar
• 1/2 cup sugar
• 1 tbsp. molasses
• 1 tsp. vanilla
• 2 eggs

Mix together:

• 1 1/2 cups flour
• 1/2 tsp. salt
• 1 tsp. baking soda
• 1/4 tsp. cinnamon
• 1 1/2 cups oats

Slowly mix in flour mixture to butter/sugar mixture, and fold in oats.

Grease and Flour 2, 9" round cake pans.

Divide batter between pans.

Bake in pre-heated oven for 18-20 minutes, or until toothpick in center comes out fairly clean. It's okay so long as the cake is jiggling in the middle.

Allow cakes to cool in pan for 10 minutes before inverting out onto a wire rack and allow to cool completely.

Time to make the frosting!

• 1, 14 oz jar fluff (or 2, 7 oz.)
• 1, 8 oz package of cream cheese
• 2-3 cups confectioners sugar
• 2 tsp. vanilla

Beat all ingredients together on high for 2 minutes.

Place one layer of cake onto a plate, and frost with half the frosting. Place second layer on top and frost with most of remaining frosting...you will have some leftover.

sprinkle with a few dashes of cinnamon.

Enjoy!