Mexican Chocolate Cheesecake: Cinco de Mayo

Happy Cinco de Mayo! Here's a great recipe for Mexican Chocolate Cheesecake from Betty Crocker.  As always, use the very best ingredients. To make this extra chocolate-y, you can add a chocolate crust.

Mexican Chocolate Cheesecake

Ingredients

Crust
1 1/2 cups crushed chocolate wafer cookies (about 35 cookies)
3/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted

Filling 
1 1/2 cups (9 ounces) chopped Mexican Chocolate (I use Taza Mexicano)
1/2 cup whipping cream
3 packages (8 oz each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon chile powder
1/2 teaspoon ground cinnamon
1 teaspoon Mexican vanilla
3 eggs

Topping and Garnish 
2 cups sweetened whipped cream
1/2 teaspoon ground cinnamon
Chocolate shavings

Directions:
Heat oven to 350°F.
Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray.
In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.

Meanwhile, in 2-quart saucepan, melt chopped chocolate and whipping cream over medium-low heat; stir until smooth. Remove from heat.
In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon, and vanilla with electric mixer on medium speed until fluffy.
Beat in eggs, one at a time, just until blended.
Stir in chocolate mixture. Pour filling over crust.

Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly.

Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake.

Cool in pan on cooling rack 30 minutes.

Refrigerate at least 6 hours or overnight.

To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon.
Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.

Pecan Pie Brownies: Martin Luther King Jr. Day!

Martin Luther King Jr's favorite dessert was pecan pie, and pecan pie was scheduled on the menu for the "meal that never was: on the day of his assassination, April 4, 1968. He was an amazing man who stood for equality and peace. He was powerful and inspirational. He upheld the constitution. Honor his legacy today (and every day). 

Make Pecan Pie Brownies as a symbol of comfort and connection. 

This recipe from Betty Crocker for Pecan Pie Brownies is easy and delicious. The recipe calls for a brownie mix, but you can always make your own brownies and just use the recipe below for the topping. Want a totally home-made recipe? Scroll down for a link to a recipe from The Food Network.

PECAN PIE BROWNIES

Brownies
1 box Brownie mix; Water, vegetable oil, and egg called for on brownie mix

Pecan Topping 
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 

In 1-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup, and 1 egg until well blended. Increase heat to medium; cook 2 to 4 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
Spoon pecan topping evenly over baked brownie.

Bake 13 to 17 minutes or until golden brown and bubbling along edges. Cool completely on cooling rack, about 2 hours. 

Using foil to lift, remove brownies from pan, and peel foil away. 

Cut into 4 rows by 4 rows. If desired, garnish each brownie with a pecan half.

****

And amazing Brownies from Scratch..  I made a batch of these, and I have to say they are outstanding.. 

PECAN PIE BROWNIES FROM SCRATCH (recipe from The Food Network)

 https://www.foodnetwork.com/recipes/food-network-kitchen/pecan-pie-brownies-9380797

MIDWINTER CARNIVAL MARBLE CAKE: Vintage Ad with Recipe

Here's a cake that's perfect for this time of year. It's totally Vintage, too. Not that many people celebrate Midwinter Carnival any more, but they did when this advertisement was created. This Vintage Ad with Recipe is from Betty Crocker with a nod to Gold Medal Flour (General Mills). This Midwinter Carnival Marble Cake uses Betty Crocker's "Double-Quick new method!"

"Betty Crocker celebrates her Silver Anniversary and the return of Gold Medal Flour with this country-wide Midwinter Carnival"

TURKEY COOKIE TREATS: Thanksgiving

Here's a fun and simple recipe that will bring a smile to kids and adults at Thanksgiving.

I found this recipe for Turkey Cookie Treats on the Betty Crocker Website, a great resource for decorating tips and recipes. The recipe calls for using the Betty Crocker sugar cookie mix and decorating gels. You can substitute any of your own cookie recipes and frosting, but if you're in a hurry, mixes are easy and fast!

I've made these adorable Turkey Cookies with a chocolate cookie recipe because you can never have enough chocolate.

Turkey Cookie Treats

Ingredients

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 container (12 oz) Betty Crocker® Whipped chocolate frosting
Candy corn
1 tube (4.25 oz) Betty Crocker® yellow decorating icing
Miniature candy-coated semisweet chocolate baking bits
1 tube (0.68 oz) Betty Crocker® black decorating gel

Directions

Heat oven to 375°F. In medium bowl, stir cookie mix, butter and egg until soft dough forms. On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 11 to 14 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Frost and decorate 1 cookie at a time. After spreading frosting on cookie, add candy corn for feathers. Pipe yellow icing for beak and feet. Add baking bits for eyes; pipe black gel for center of each eye.

S'MORES ICE CREAM SANDWICHES for a Hot Summer Day!

Ice Cream sandwiches are perfect for summer. Here's an easy recipe from Betty Crocker that's a twist on S'mores: S'mores Ice Cream Sandwiches. This recipe feeds a crowd! Invite the neighbors!

S'MORES ICE CREAM SANDWICHES

Ingredients
32 graham cracker squares
1/2 cup Betty Crocker Rich & Creamy Chocolate Frosting (or your own chocolate frosting)
1/2 cup Marshmallow creme (or Marshmallow Fluff)
1/2 gallon brick-style chocolate ice cream

Directions
Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Spread chocolate frosting on top of each graham cracker. Spread marshmallow creme on one side of remaining crackers.
Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

CHOCOLATE NOUGAT CAKE: Retro Recipe for National Nougat Day!

Today is National Nougat Day. Did you ever wonder what exactly nougat is? Well, Nougat is a fluffy, aerated confection that is made of sugar or honey and egg whites. It often contains fruits and nuts. Traditional nougat resembles fudge and is a far cry from the processed candy fillings you might be familiar with, which are generally made with hydrolyzed proteins and corn syrup and are found in 3 Musketeers, Snickers, and Milky Way candy bars.

For today's holiday, I thought I'd post a  Retro Recipe for Betty Crocker's "New Method" Chocolate Nougat Cake.  

Rich, moist, chocolately...with nuts all through.

CHERRY PORT HEART-SHAPED BROWNIES: Valentine's Day

Here's a great recipe for Valentine's Day: Cherry Port Brownies.

Want to make these special? Use a 3" heart-shaped cookie cutter to make Brownie Hearts. The photo is from Betty Crocker, and their recipe uses the Betty Crocker Brownie Mix. That's a big shortcut. It's up to you. You can always use the mix and add some dried cherries soaked in port. Another festive touch is to sprinkle with powdered cocoa or red crystallized sugar or drizzle with red icing after the brownies have cooled.

CHERRY PORT HEART-SHAPED BROWNIES

Ingredients
2 Tbsp port
1/2 cup dried cherries
5 Tbsp unsalted butter, cut into pieces
6 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
2 large eggs, cold
1/4 tsp salt
1/3 cup all-purpose flour
4 1/2 ounces dark chocolate, chopped (about 3/4 cup)

Directions 
Position oven rack in center of oven; preheat to 325 degrees F.
Line 8x8x2-inch pan with foil. Butter foil; set aside.
In small saucepan, bring port and water to boiling. Add dried cherries; cook and stir over low heat until fruit is soft and plump and liquid evaporates. Using spatula, scrape cherries into bowl; set aside to cool.
Set heatproof bowl over saucepan of barely simmering water (be sure water doesn't touch bottom of bowl). Place butter in bowl; scatter 6 ounces chocolate over butter. Heat until chocolate is almost melted (you do not want to heat the mixture so much that the butter and chocolate separate). Remove bowl from heat. Stir until butter and chocolate are smooth. Whisk in sugar until fully incorporated. Add eggs one at a time, stirring until batter is smooth and glossy. Whisk in salt. Gently whisk in flour, stirring only until it disappears into the batter.
Using spatula, stir in port-soaked cherries (and any liquid that accumulated) and remaining 4 1/2 oz. chopped chocolate.
Scrape batter into prepared pan and smooth top as much as possible.
Bake 35 minutes.
Transfer pan to wire rack; cool to room temperature.
Invert brownies onto cutting board; gently peel away foil
Turn brownies over. Cut into squares or use 3" heart shaped cookie cutter. 

MIDWINTER CARNIVAL MARBLE CAKE: Vintage Ad with Recipe

Midwinter Carnival! Here's a cake that's perfect for this time of year, and it's so Retro. Not many people celebrate Midwinter Carnival any more, but they did when this advertisement was created. 

This Retro Ad & Recipe is from Betty Crocker with a nod to Gold Medal Flour (General Mills). This Midwinter Carnival Marble Cake uses Betty Crocker's "Double-Quick new method!"

"Betty Crocker celebrates her Silver Anniversary and the return of Gold Medal Flour with this country-wide Midwinter Carnival"

PECAN PIE BROWNIES: Thanksgiving

Thinking about Pecan Pie for Thanksgiving? How about Pecan Pie Brownies instead? This recipe from Betty Crocker for Pecan Pie Brownies is easy and delicious. The recipe calls for a brownie mix, but you can always make your own brownies and just use the recipe below for the topping. Want a totally home-made recipe? Scroll down for a link to an amazing recipe from The Food Network below.

PECAN PIE BROWNIES

Brownies
1 box Brownie mix; Water, vegetable oil, and egg called for on brownie mix

Pecan Topping 
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 

In 1-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup, and 1 egg until well blended. Increase heat to medium; cook 2 to 4 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
Spoon pecan topping evenly over baked brownie.

Bake 13 to 17 minutes or until golden brown and bubbling along edges. Cool completely on cooling rack, about 2 hours. 

Using foil to lift, remove brownies from pan, and peel foil away. 

Cut into 4 rows by 4 rows. If desired, garnish each brownie with a pecan half.

****

And amazing Brownies from Scratch..  I made a batch of these, and I have to say they are outstanding.. 

PECAN PIE BROWNIES FROM SCRATCH (recipe from The Food Network)

 https://www.foodnetwork.com/recipes/food-network-kitchen/pecan-pie-brownies-9380797

FAMILY STYLE BAKED ALASKA: Retro Dessert for the Hot Days of Summer

This Retro dessert is perfect for the hot days of summer. You can always update the recipe by making your own chocolate cake and your own ice cream, but take a look at this Retro Ad & Recipe from Betty Crocker for Family Style Baked Alaska.

RED, WHITE, & BLUE STAR BROWNIES: Memorial Day!

I love this recipe from Betty Crocker for Red, White, & Blue Star Brownies! It's easy and perfect for Memorial Day. You can also bookmark this recipe and make these brownies for Fourth of July! You can always substitute your own brownie recipe or another brand of brownie mix, but here's the original easy recipe.

If you don't have Betty Crocker Decorating Decor stars or icing (or you think it would be too sweet), use Red, White, & Blue Holiday M&Ms. Just press them gently into the batter before baking.

Red White & Blue Star Brownies

Ingredients 
1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil, and egg called for on brownie mix box
1/2 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
Betty Crocker™ Decorating Decors stars

Directions 
Heat oven to 350°F. Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
Make and bake brownies as directed on box. Cool completely, about 1-1/2 hours.
Remove brownies from pan by lifting foil; peel foil from sides of brownies.
Using 2 1/2-inch star-shaped cookie cutter, cut brownies.
Squeeze frosting on star-shaped brownies.
Sprinkle with decors stars.

SOUR CREAM CHOCOLATE CAKE: Retro Flour Bag Recipe

I found this recipe for One Step Sour Cream Chocolate Cake in a bunch of clippings from my mother-in-law. It looks like she cut it out from the back of a flour bag, in this case, surely a Gold Medal Flour bag. Well, I've made this Betty Crocker recipe, and I must say it's still delicious. Ok, who doesn't love sour cream in a cake? Makes it most and delicious. The original recipe calls for 'shortening' and that is most likely Crisco. I rarely use Crisco, so I substitute butter. If you do this, use 'regular' unsalted butter, not French butter. I also use a high quality dark chocolate (70 % cacao and cut down on the sugar) instead of unsweetened chocolate.

CHOCOLATE PECAN BOURBON BUNDT CAKE: Perfect for Thanksgiving

Want to make a variation on Pecan Pie Pie for Thanksgiving? Make this easy Chocolate Pecan Bourbon Bundt Cake.  If you have any left over, this cake is great to toast the morning after Thanksgiving. This recipe is slightly adapted from an older Betty Crocker recipe. As always, use the very best ingredients for the best cake. This recipe calls for a chocolate bourbon glaze, but I think that's just too much. I like my bundt cakes plain. Nevertheless, I included the Glaze recipe below, in case you want to do this!

CHOCOLATE PECAN BOURBON BUNDT CAKE

Ingredients 

Cake 
2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsalted butter, softened
3/4 cup buttermilk
1/2 cup water
1/4 cup Bourbon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
4 oz unsweetened chocolate (or 75-90% cacao) chopped, melted, and cooled
1 cup chopped pecans

Directions 

Heat oven to 350°F. Grease and flour 12-cup Bundt pan
In large bowl, beat all ingredients except pecans with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in pecans. Pour into pan.
Bake 60 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 1 hour.

And, if you want to add the Chocolate Bourbon glaze, here's the recipe:

Chocolate Glaze 

Ingredients

1 oz unsweetened baking chocolate
1 teaspoon butter
1 cup powdered sugar
5 to 6 teaspoons boiling water
Chopped pecans 

Directions
In 2-quart saucepan, melt 1 ounce chocolate and 1 teaspoon butter over low heat, stirring occasionally. Stir in powdered sugar and water until smooth and thin enough to drizzle. Drizzle cooled cake with Chocolate Glaze. Sprinkle with chopped pecans.

How easy is that? Yum!!~!

PECAN PIE BROWNIES: Thanksgiving or Any Time!

Thinking about Pecan Pie for Thanksgiving? How about Pecan Pie Brownies instead? This recipe from Betty Crocker for Pecan Pie Brownies is easy and delicious. It uses a brownie mix, but you can always make your own brownies and just use the recipe for the topping. Want a totally home-made recipe? Scroll down for a link to an amazing recipe from The Food Network below.

PECAN PIE BROWNIES

Brownies
1 box Brownie mix; Water, vegetable oil and egg called for on brownie mix box

Pecan Topping 
1/4 cup unsalted butter
2 tablespoons all-purpose flour
1/3 cup packed brown sugar
1/4 cup corn syrup
1 egg
1/2 teaspoon pure vanilla extract
1 1/2 cups coarsely chopped pecans

Directions
Heat oven to 350°F (325°F for dark or nonstick pan). Line 9-inch square pan with foil, allowing some to hang over edges of pan. Grease bottom and sides of pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. 

In 1-quart saucepan, melt butter over medium-low heat. Stir in flour until smooth. Stir in brown sugar, corn syrup, and 1 egg until well blended. Increase heat to medium; cook 2 to 4 minutes, stirring constantly, until mixture just begins to boil. Remove from heat; stir in vanilla and pecans.
Spoon pecan topping evenly over baked brownie.

Bake 13 to 17 minutes or until golden brown and bubbling along edges. Cool completely on cooling rack, about 2 hours. 

Using foil to lift, remove brownies from pan, and peel foil away. 

Cut into 4 rows by 4 rows. If desired, garnish each brownie with a pecan half.

****

And amazing Brownies from Scratch..  I made a batch of these, and I have to say they are outstanding.. 

PECAN PIE BROWNIES FROM SCRATCH (recipe from The Food Network)

 https://www.foodnetwork.com/recipes/food-network-kitchen/pecan-pie-brownies-9380797

FUDGY-NUT BUNDT CAKE: Retro Ad with Recipe - National Nut Day!

Today is National Nut Day and what could be better than this delicious Fudgy-Nut Bundt Cake: A Retro Ad & Recipe from Betty Crocker c. 1974.  

"Very clever, this new Betty Crocker Chocolate Fudge Supreme Cake Mix. You can make it in layers, or bake it up in the round as our new Fudgy-Nut Bundt cake. Dedicated to you who like any cake, as long as it’s chocolate, this is deep, dark, fudgy heaven. Pass it around."

APPLE DUMPLINGS: Apple Dumpling Day: Retro Ad with Recipe

Today is Apple Dumpling Day. "Now is the Season for this All-American Dessert!" Anything Apple is great for Fall. So for today's holiday, here are two Vintage Apple Dumpling Ads from Betty Crocker and the recipe from her flour sack (or her cookbook). No chocolate? You can always add dark chocolate sauce on top instead of whipped cream!

APPLE DUMPLINGS

Ingredients

2 cups all-purpose flour or whole wheat flour 

1 teaspoon salt 

2/3 cup plus 2 tablespoons cold butter or margarine 

4 to 5 tablespoons cold water 6 baking apples, about 3 inches in diameter (such as Braeburn, Granny Smith or Rome) 

3 tablespoons raisins 

3 tablespoons chopped nuts 

2 1/2 cups packed brown sugar 

1 1/3 cups water 

Directions

Heat the oven to 425°F. In a large bowl, mix the flour and salt. Cut in the butter, using a pastry blender or fork, until particles are the size of small peas. Sprinkle with the cold water, 1 tablespoon at a time, mixing well with fork until all flour is moistened. Gather the dough together, and press it into a 6x4-inch rectangle. 

Lightly sprinkle flour over a cutting board or countertop. Cut off 1/3 of the dough with a knife; set aside. On the floured surface, place 2/3 of the dough. Flatten dough evenly, using hands or a rolling pin, into a 14-inch square; cut into 4 squares. Flatten the remaining 1/3 of the dough into a 14x7-inch rectangle; cut into 2 squares. You will have 6 squares of dough. 

Remove the stem end from each apple. Place the apple on a cutting board. Using a paring knife, cut around the core by pushing the knife straight down to the bottom of the apple and pull up. Move the knife and make the next cut. Repeat until you have cut around the apple core. Push the core from the apple. (Or remove the cores with an apple corer.) Peel the apples with a paring knife. 

Place 1 apple on the center of each square of dough. In a small bowl, mix the raisins and nuts. Fill the center of each apple with raisin mixture. Moisten the corners of each square with small amount of water; bring 2 opposite corners of dough up over apple and press corners together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in a 13x9-inch (3-quart) glass baking dish. 

In a 2-quart saucepan, heat the brown sugar and 1 1/3 cups water to boiling over high heat, stirring frequently. Carefully pour the sugar syrup around the dumplings. 

Bake about 40 minutes, spooning syrup over apples 2 or 3 times, until crust is browned and apples are tender when pierced with a fork. 

Serve warm or cooled with syrup from pan.

Top with whipped cream or dark chocolate sauce

LABOR DAY TRIPLE CHOCOLATE FUDGE CAKE: Labor Day!

Happy Labor Day! Instead of posting chocolate barbecue recipes today, I thought I'd post this Retro Recipe for Labor Day Triple Fudge Cake from Betty Crocker's Party Book, copyright 1960. The Party Book is all about being a good 'hostess' with fun, if somewhat dated, with recipes for most holidays: "More than 500 recipes, menus and how-to-do-it tips for festive occasions the year 'round."

So for Labor Day, make this simple Labor Day Triple Fudge Cake, virtually labor-free.

S'MORES ICE CREAM SANDWICHES

Ice Cream sandwiches are perfect for summer, and since today is National Ice Cream Sandwich Day, here's an easy recipe from Betty Crocker that's a twist on S'mores: S'mores Ice Cream Sandwiches. This recipe feeds a crowd! Invite the neighbors.

S'MORES ICE CREAM SANDWICHES

Ingredients
32 graham cracker squares
1/2 cup Betty Crocker Rich & Creamy Chocolate Frosting
1/2 cup Marshmallow creme (or Marshmallow Fluff)
1/2 gallon brick-style chocolate ice cream

Directions
Arrange 16 of the graham crackers in bottom of ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Spread chocolate frosting on top of each cracker. Spread marshmallow creme on one side of remaining crackers.
Cut ice cream crosswise into four 3/4-inch-thick slices. Cut each slice into fourths to make 16 pieces. (Freeze remaining ice cream for another use.) Place one ice cream piece on each cracker in pan. Top with remaining crackers, marshmallow sides down, pressing lightly.
Cover and freeze about 2 hours or until firm. Wrap each sandwich in foil or plastic wrap; store in freezer.

Red, White, & Blue Star Brownies: Fourth of July

I love this recipe from Betty Crocker for Red, White, & Blue Star Brownies! It's easy and perfect for Fourth of July. You can always substitute your own brownie recipe or another brand of brownie mix, but here's the original easy recipe.

If you don't have Betty Crocker Decorating Decor stars or icing (or you think it would be too sweet), use Red, White, & Blue Holiday M&Ms. Just press them gently into the batter before baking.

Red White & Blue Star Brownies

Ingredients 
1 box (1 lb 2.4 oz) Betty Crocker™ Original Supreme Premium brownie mix
Water, vegetable oil, and egg called for on brownie mix box
1/2 cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
Betty Crocker™ Decorating Decors stars

Directions 
Heat oven to 350°F. Line 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray.
Make and bake brownies as directed on box. Cool completely, about 1-1/2 hours.
Remove brownies from pan by lifting foil; peel foil from sides of brownies.
Using 2 1/2-inch star-shaped cookie cutter, cut brownies.
Squeeze frosting on star-shaped brownies.
Sprinkle with decors stars.

FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING: Retro Ad with Recipe

A special cake 
a special way 
To reach his heart 
on Father's Day...

I love this Retro Father's Day Ad for Buttercake. A good Butter Cake should be in every baker's repertoire, especially with chocolate butter frosting! As always use the very best butter and chocolate!

The following recipe for Butter Cake with Chocolate Frosting is from Betty Crocker, tweaked slightly. This cake is perfect for Father's Day!

FATHER'S DAY BUTTER CAKE WITH CHOCOLATE FROSTING

Ingredients

Cake
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
2 teaspoons vanilla
3/4 cup milk
1/2 cup sour cream

Frosting 
1 1/2 cups unsalted butter, softened
3 cups powdered sugar
3/4 cup unsweetened cocoa
2 tablespoons milk
1 teaspoon vanilla

Cake:
Heat oven to 350°F.
Grease bottom and sides of 2 (8-inch) round cake pans with shortening; lightly flour.
In small bowl, mix flour, baking powder, and salt; set aside.
In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed, scraping bowl occasionally, about 2 minutes or until fluffy. Beat in eggs, one at a time, just until smooth. Stir in 2 teaspoons vanilla. On low speed, beat flour mixture into sugar mixture alternately with 3/4 cup milk, beating after each addition, until smooth. Scrape side of bowl occasionally. Beat in sour cream. Pour evenly into pans. Tap pans on counter 2 to 3 times to eliminate air bubbles from batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.

Frosting:
In medium bowl, beat frosting ingredients with electric mixer on medium speed until smooth and spreadable. Place first cake layer on plate, and spread 1 cup frosting over top. Place second cake layer on top of first. Frost side and top of cake with remaining frosting. Store loosely covered at room temperature.