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Chili’s Hot Fudge Molten Lava Cake Recipe

The best part about going out to eat is the dessert and even if I am so full from my meal, I always can make room for a little bit of dessert. :)
Chocolate lava cake is a classic dessert at many restaurants (my favorite place to get it is Chili’s) and this recipe tastes almost identical to something you would order at a restaurant. The cake is so moist and rich . . . it’s to die for.
A couple of years ago, my mom made about 500 of these little cakes to serve at our sister Elyse’s wedding reception. Unfortunately, there was a huge snow storm that night and we had about 100 extra cakes . . . so we bagged them in Ziploc baggies and threw them in the freezer. I think that we had molten lava cakes at every family function for the next year! Ha ha!
So if you have a holiday party coming up and need an amazing dessert, then look no further. These look and taste amazing- everyone will thank you!
And you can make the little cakes days in advance, throw them in your freezer, and thaw them out before you serve them.
Chocolate Molten Lava Cake
1 Chocolate Cake Mix (I usually use Milk Chocolate)
1/4 cup vegetable oil
1 bag chocolate chips
1 small box instant chocolate pudding
1 1/4 cup water
**I use a Mini-Fluted Mold Pan that I got at either Target or Bed, Bath, and Beyond -I can’t remember. This recipe can make 12 cakes using a mini-fluted mold pan. I think that you would be fine to use a regular sized muffin tin pan and make 20-24 smaller cakes (which is actually probably a better size portion! These cakes are big and rich!). You might need to adjust the baking time if you do use a smaller muffin tin pan . . . if you do try it, will you please let us know how long you baked it for?**

Spray your pan with non-stick cooking spray (Baker’s Joy spray seems to work well for this recipe! If you use another kind, make sure you spray a lot so that these little cakes slide right out!). Mix together cake mix, oil, pudding, and water. Add chocolate chips and gently stir with a spoon so that the chocolate chips don’t get crushed.
Divide the batter into the 12 molds (or 20-24 if using a muffin tin pan).
Bake at 350 degrees for 16-18 minutes (don’t over bake! You want these to be moist!).

How to serve:
Top cake with generous spoonful of hot fudge.
Place scoop of vanilla ice cream on top.
Drizzle more hot fudge on top of ice cream.
Top with whipped cream and a cherry.

Other variations we love:
-Peppermint ice cream with crushed candy canes on top (perfect for Christmas)
-Cookies and Cream ice cream with crushed Oreo cookies on top


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Restaurant Style Onion Rings Recipe

Homemade Copycat Big Mac  Recipe

P.F. Chang’s Mongolian Beef Copycat Recipe

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Fall Chocolate Pumpkin Cakes

We love the crisp cool air of fall and the great recipes that come with it! These chocolate cake pumpkins are so fun to make with the kids.  They will love frosting and decorating their own little pumpkin! 

Fall Chocolate Pumpkin Cakes

Chocolate Cake
1 pkg. chocolate cake mix
1/4 cup vegetable oil
1 (2 cups) bag milk chocolate chips
1 small box instant chocolate pudding
2 eggs
1 1/4 cup water
Spray 2, six cupcake mini-fluted bundt pans generously (or use a regular cupcake tin).  Mix chocolate cake ingredients together, stirring chocolate chips in last.  Spoon batter into prepared pan, filling each cake halfway.  Bake at 350˙ for 17 minutes and let cool for about 5 minutes in the pan.  If you use a cupcake tin, reduce cooking time to 14 minutes.  Invert onto a cooling rack or wax paper and let cool completely.
1/2 cup butter or margarine, softened
2 teaspoons vanilla
2 tablespoons milk
2-3 cups powdered sugar
Orange food coloring
Mix together above ingredients until smooth.  If frosting is too thick, add a little more milk.  If it’s not thick enough, add more powdered sugar.
After they have cooled, slice off the domed end so it is flat.  Frost one mini cake on the flat side and put another mini cake on top.  Frost the entire pumpkin cake or just the top and let the frosting drip down.  Decorate with fun sprinkles and sugars. Makes about 16 small bundt cakes which equals 8 pumpkins (Each pumpkin takes 2 mini cakes).
For the stem you can use tootsie rolls, airheads, small candy bars, or big pretzel sticks. 

The cake is moist and delicious-it’s one of our favorite cake recipes! Enjoy and Happy Fall!

(Recipe adapted from Family Circle Magazine)
Looking for more tasty cupcake recipes?  
Here are a few of our favorites:

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Basic White Two-Layer Cake and White Buttercream Frosting

 Basic White Two Layer Cake and Frosting Recipe SixSistersStuff


Most of the recipes that we share on our blog are as simple as can be . . . however, for special occasions, I like to branch out a little bit!


Our cute friend Amanda from I Am Baker just released her cookbook, Surprise Inside Cakes. I am sure that you have seen all of Amanda’s amazing creations on Pinterest (such as her Infamous Rose Cake!) and I am always blown away by her amazing creativity and talent. So, when I was finally able to get my hands on one of her books, I felt inspired to try and make one of the cakes myself!

Want to win your own copy of Surprise Inside Cakes?
Just leave a comment below and share what your favorite kind of cake is! Winner will be chosen next Sunday, October 12, 2014.

To be honest, I have NEVER made a two layer cake. I am the type of girl who makes a cake batter, pours it into a 9×13″ pan, and calls it good. This was definitely going to be something new for me!

Thankfully Amanda’s book has such easy to follow instructions and pictures of each step, so even a two-layer cake newbie like myself felt confident in what I was doing. Here’s a sample page:


 Basic Two Layer Cake and Frosting Recipe SixSistersStuff

So, let’s get started!
Now, my cake isn’t as beautiful as Amanda’s cakes, but I was pretty proud of it for my first try!
For step-by-step pictures of each instruction, be sure to check out her book!

Want to win your own copy of Surprise Inside Cakes?
Just leave a comment below and share what your favorite kind of cake is! Winner will be chosen next Sunday, October 12, 2014.

 Basic White Cake and Frosting From Scratch Recipe SixSistersStuff

Basic White Two-Layer Cake and White Buttercream Frosting
Recipe Type: Dessert
Cuisine: American
Author: Six Sisters’ Stuff
Prep time:
Cook time:
Total time:
Serves: 12
This is hands-down the best made-from-scratch white cake recipe I have ever tried!
  • For the cake:
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 cups sugar
  • 1 cup milk, at room temperature (I used 1%)
  • 1 1/4 teaspoons [url href=""]clear vanilla extract[/url] (you can use regular vanilla, but the coloring will make the cake not be a bright white)
  • 1/4 teaspoon almond extract
  • 5 large egg whites, at room temperature
  • For the bright white buttercream frosting:
  • 1 cup shortening
  • 2 teaspoons clear vanilla extract
  • dash of salt
  • 1 (2 lb) bag powdered sugar (about 7 cups)
  • 1/2 cup milk (or heavy cream)
For the cake:
  1. Preheat your oven to 350 degrees and make sure that the rack is in the center of your oven. Spray two 8″ round cake pans very generously with non-stick cooking spray (I used [url href=""]Baker’s Joy[/url]).
  2. In a large bowl, mix together cake flour, salt, and baking powder; set bowl aside.
  3. In another large bowl, cream the butter and sugar together on medium speed for about 2 minutes, or until it’s light and fluffy (you can use a standing mixer or an electric hand mixer).
  4. In a large measuring cup, combine the milk, vanilla, and almond extract.
  5. Now it’s time to add them all together! Add 1/3 of the flour mixture to the butter mixture and blend on a low speed for about 30 seconds. Add about 1/2 of the milk mixture and blend again. Add in half of what’s left of the flour mixture and blend again. Add in the rest of the milk mixture, blend for a couple of seconds, then the remaining flour mixture and blend at a low speed until the ingredients are barely mixed together (don’t over mix!).
  6. In a separate bowl (or in your stand mixer using the whisk attachment), beat the egg whites on medium-high speed until they reach “firm peak stage” (a.k.a. when the whisk is held sideways, the peaks will hold and the ridges will be distinct – this took about five minutes of whisking for me!). Fold the egg whites into the cake batter.
  7. Pour the cake batter evenly into the two prepared pans and bake them for 20-26 minutes (mine were done at 25), or until a toothpick inserted into the center comes out clean. Let the cakes cool for about 10 minutes, then carefully remove the cakes and let them finish cooling on wire racks.
For the frosting:
  1. Combine the shortening, vanilla, and salt in a large bowl (you can use a stand mixer with a paddle attachment or a hand mixer). Add the powdered sugar 1 cup at a time, alternating with the milk or heavy cream, and mix it together until you have used it all. If the frosting is too thick, add more milk. If the frosting is too thin, add more sugar.
Time to stack it:
  1. Place one of your cooled, leveled cake layers on your [url href=""]cake stand[/url]. Using an offset spatula, place about 1/2 cup of frosting in the middle of the cake. Using your spatula, push the frosting out to the edges until the frosting is about 1/4″-1/2″ thick (if you have a rotating cake stand, this step is really easy, but you can do it without it).
  2. Place the second layer of cake on top.You will now create the crumb coat (a thin layer of frosting that seals in all the crumbs to make it easy to decorate). Using the offset spatula, spread the frosting that has spilled out from between the layers smoothly over the surface. Add more frosting as needed, just keep the layer thin and smooth.
  3. Place about 1/2 cup of frosting on the top of the cake, pushing the frosting out to the edges until it’s a smooth, flat surface.
  4. Now place the spatula against the edges of the cake and smooth out the excess frosting pushed over from the top of the cake.
  5. To help the cake firm up, stick it in the freezer for about 1-2 hours.
  6. From here, drop 1/2 cup frosting on the center of the cake and push it out to the edges as you did before, making the surface nice and smooth.
  7. Continue adding frosting to the top and edges of the cake until it’s the smoothness and thickness you want. (Amanda says that the best way to get smooth frosting is to practice!) :)
  8. From there, continue to add more frosting to the top and sides of the cake until it’s completely covered. I topped mine off with sprinkles, but you could get fancy and add some frosting decorations

Cake and frosting recipe source: I Am Baker
(My cute cake stand is just from Target and is less than $20!)

And be sure to check out Amanda’s cute book: Surprise Inside Cakes!

Looking for more cake recipes?
Fresh Raspberry Yogurt Bundt Cake
White Texas Sheet Cake
Homemade Funfetti Cake
Boston Cream Poke Cake
Chocolate Oreo Cookie Cake

Camille Sig

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Bite-Size Carrot Cakes


I saw some of these at Paradise Bakery when we were at the Pinners’ Conference – and they looked absolutely heavenly! I knew I could make these cute bite-size cakes at home, complete with the carrot on top! Not only do they look great, but they taste great – and it makes a ton!

Bite-Size Carrot Cake:
(Makes 48 cakes)
1 carrot cake mix
3 eggs
1/3 cup oil
1 8 oz can crushed pineapple
1/2 cup raisins
3/4 cup coconut
1/2 cup chopped walnuts
Cream Cheese Frosting
Orange Frosting
Green Frosting

Preheat oven to 325 degrees. Mix together cake mix, eggs, oil, pineapple, raisins, coconut, and walnuts until completely incorporated. Spoon the mixture into greased mini muffin tins, until each one is about 2/3 full. Bake for 15 minutes. Let cool completely, and then top with cream cheese frosting. I used the orange and green frosting to make mini carrots on top.

Here is the video version of this recipe:

Looking for more delicious dessert recipes?
Slow Cooker Pumpkin Bread
Caramel Apple Crescent Roll Bites
3 Ingredient Mini Nutella Cupcakes
Snickers Brownie Bites
Raspberry White Chocolate Chip Brownies

StephSignature-001 - Copy

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Skinny Crab Cakes

Growing up I only liked fish sticks. I didn’t try real fish (or anything that lived in water) until I married my husband. Now I just can’t get enough of it! One of my favorite foods is crab. I saw this recipe and I knew I had to try it!

Skinny Crab Cakes

9 ounces lump crab meat, picked free of shells
1/2 cup (about 13) reduced fat Ritz crackers, crushed
1 whole egg plus 1 egg white, beaten
2 finely chopped Green Onions
2 tbsp finely chopped celery
1 tbsp low fat mayonnaise
2 tbsp fresh cilantro
1/2 lime, juiced
salt and pepper to taste
cooking spray

In a large bowl, combine crushed crackers, eggs, scallions, pepper, mayo, cilantro, lime juice, salt and pepper. Mix well, then fold in crab meat, careful not to over mix so the crab remains in large chunks. Gently shape into patties using a 1/2 cup measuring cup.

Chill in the refrigerator at least 1/2 hour before baking.

Preheat oven to 400°. Grease a baking sheet with cooking spray. Bake about 8-10 minutes on each side, until nicely browned.

I served them with Chipotle sauce. (I love taco times Chipotle sauce that you can buy at the store)

I got this recipe from SkinnyTaste. She truly has delicious recipes! She made these crab cakes and had a Zesty Chipotle Lime Sauce to go with it.
You can find the recipe for the sauce Here.

Recipe adapted from Skinny Taste

Looking for other delicious Fish Recipes? You have to try some of these! 
Did you know that My Recipe Magic (our new site) now REWARDS you for using it?
Earn points by uploading a recipecommenting on other recipes, creating a shopping list or cookbook, and so many other ways! Then redeem your points for gift cards and giveaways.
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15 Favorite Bundt Cakes

PicMonkey Collage

There are so many different possibilities when it comes to making bundt cakes! Here are 15 of our favorite!

Tripe Chocolate Bundt Cake

Hummingbird Bundt Cake

Pineapple-Coconut-Bundt-Cake-RecipePineapple Coconut Bundt Cake

Very Vanilla Bundt Cake

Best Banana Bundt Cake

Chocolate Chip Bundt Cake

Orange Banana Bundt Cake

butterscotch-banana-cakeButterscotch Bundt Cake

Yogurt Bundt Cake

Pistachio Chocolate Bundt Cake

Caramel Apple Bundt Cake

Lemon Poppy Seed Bundt Cake

Triple Chocolate Bundt Cake

Caramel Apple Bundt Cake

Cinnamon Glazed Bundt Cake

We are so excited to announce the release of our NEW cookbook!  

We asked our readers what they wanted in a cookbook and received an overwhelming response about menu planning.  Well, we’ve got you covered!
We have put together 52 menu plans (and over 150 recipes) to make meal time easy and delicious!

You can order it HERE!

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Easy Ice Cream Cake


Iceceam cake 2

My husband doesn’t like cake (I know… I never thought I would marry a someone who doesn’t eat frosting).  But lucky for him, I like to be creative with his birthday “cakes.”  This year I made these icecream cakes and they were a huge hit!  He was pleasantly surprised with how good these really were. If you have someone that doesn’t love cake, I suggest going this route!


Easy Ice Cream Cake
Recipe Type: Dessert
Cuisine: American
Author: Six Sisters Stuff
Prep time:
Total time:
Serves: 18
I perfect treat on a hot summer night.
  • 12 Ice cream sandwiches
  • 1/2 cup of hot fudge, divided
  • 1 (7.25 oz) Chocolate Smuckers Magic Shell
  • 2 of your favorite candy bars cut into small pieces
  1. Line a cookie sheet with aluminum foil.
  2. Heat your hot fudge so it is a little thinner. You don’t want it burning hot.
  3. You are going to make 2 different cakes.
  4. Lay 3 ice cream sandwiches on the foil. Spread 1/4 of the hot fudge on the 3 sandwiches. Place 3 more ice cream sandwiches on top of the fudge.
  5. Follow the instructions on Smucker’s Magic Shell. Once it is warmed and ready pour half of the bottle over your icecream sandwiches. Spread it around with a knife. Try your best to get the magic shell on the edges also.
  6. Place your cut up candy bars in the middle of the cake and drizzle a little magic shell over the candy bars so they stay in place.
  7. Make another cake just like the first on your cookie sheet.
  8. Once your cakes are done, stick them in your freezer until you are ready to eat them.
  9. If you need to leave them over night, make sure you cover them with saran wrap.
  10. I doubled the recipe and made 4 different cakes. I used Snickers, Recess, Milky Way, and Kit Kat. With the Snickers and Milky Way cake I added caramel in the middle and it was SO good!



Easy Icecream sandwich 2


Check out more ice cream recipes from Six Sisters’ Stuff!
Cookie Dough Ice Cream Bars
Cookies and Cream Icecream Cake
Hot Fudge Sundae Ice Cream Cake
Fried Ice Cream (without the fry)
Peppermint Crunch Ice Cream Pie




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