KW's Creamy Coffee Cake

The reason why this is called a "creamy" coffee cake is because it is so moist, you won't even believe it. It hails from my dear friend KW in California. She shared it with me last summer during a time when I was charged with feeding 30+ hungry teenagers for 10 days.

KW's Creamy Coffee Cake

1/2 C. oil
1 pkg. instant vanilla pudding (larger box if you can find it)
4 eggs
1 box yellow cake mix (or white or whatever you like)
2 tsp. vanilla
8 oz. sour cream (roughly)

Blend and mix for 2 minutes in mixer on medium speed. Grease your cake pan. You can use an angel food pan like KW does or I've found that a bundt pan works great too.

Pour 1/2 mixture into cake pan. Go easy on this half because it always seems like you need more, when really, the second half is going to come up short. Now make the topping.

1/2 C. ground pecans (or coarsely chopped; toasted if you can)
3/4 C. brown + granulated sugar (mixed)
cinnamon (I never measure cinnamon; it's way too good to measure)

Sprinkle 1/2 of the topping over the batter in the pan, then swirl with knife. Pour in remaining batter, then drop in the rest of the topping. Bake 1 hour at 350 degrees.

KW has made this recipe as muffins. It made 24; she baked them at 350 degrees for about 20 minutes. I fully intend to give that a try one of these days.

5-Minute Chocolate Mug Cake

We have our first new Foo Fan recipe submission! Thank you to Michelle for passing along this little dandy of a treat. I couldn't resist trying it. Who doesn't have five minutes to invest for some chocolate cake love? Nom nom nom...



5-Minute Chocolate Mug Cake

4 Tbsp. flour
4 Tbsp. sugar
2 Tbsp. baking cocoa
1 egg
3 Tbsp. milk
3 Tbsp. oil
3 Tbsp. chocolate chips(optional)
a small splash of vanilla extract
1 coffee mug

Add dry ingredients to mug, and mix well. Add egg, and mix thoroughly. Pour in the milk and oil. Mix well. Add chocolate chips (if desired) and vanilla extract. Mix well! [Is your fork getting tired yet?]

Put your mug in the microwave and cook for 3 minutes at 1000 watts. [Here's a site that will convert wattage for your oven.] The cake will rise over the top of the mug, but don't be alarmed!



Allow to cool a little (the mug WILL be hot), and tip out onto a plate if you like. Then EAT!

Michelle says, "This can serve two if you want to feel slightly more virtuous."

Suggested Experimentations:
* Add more than the necessary chocolate chips
* Swirl in couple Tbsp. raspberry preserves
* Add coconut
* Swirl in chocolate syrup (like for milk)
* Add nuts

For any of these additions, you could simply sprinkle/pour them on top, and they will sink in as the cake bakes.

The Taste Test: This is most definitely a good one if you're in serious need of chocolate fix. I would highly recommend not skimping out on the chocolate chips--in fact, be generous! I'm going to try putting in some raspberry preserves someday in the future. It was a lot of fun to make. Thanks, Michelle!