Chocolate Chip Coffee Cake

from Walters

Ingredients:
1 C butter
1 C sugar (I half this and like it better)
2 eggs
1 C sour cream
1 tsp salt
2 tsp bakking soda
2 tsp vanilla
2 C sifted flour

Topping
1/4 C suar
1/3 C firmly packed brown sugar
1 tsp cinnamon
1 C chopped pecans or walnuts
1 6-oz package chocolate chips

Directions: In a large bowl, cream butter and sugar together until smooth. Add eggs, sour cream, baking powder, salt, soda, and vanilla. Gradually add flour and mix well. Preheat oven to 350.

Mix topping ingredients together in a small bowl. Sprinkle a greased tube pan with 1/4 of the topping.
Alternate layers of topping and batter. There should be 4 layers of topping and 3 layers of batter. Bake for 45-60 min or until knife comes out clean.

Chocolate Peppermint Bundt Cake

Notes: Cooked it in an angel food cake pan and worked great. I didn't have any sour cream and so used whole milk with lemon in it and was great. Loved how moist the cake stayed even 5 days later. Rich, definitely rich. but yummy and easy. Definitely moister the 2nd day, would try to make a day before planning on serving.

from Our Best Bites

Chocolate Peppermint Bundt Cake
Recipe by Our Best Bites
Ingredients
cocoa powder for dusting pan
1 box Devil’s Food Cake mix (I prefer Duncan Hines)
1 small box instant chocolate pudding
4 eggs
1 cup full fat sour cream
1 cup oil
1/2 cup milk
1 teaspoon vanilla extract
2 teaspoons peppermint extract
1 cup dark chocolate chips, roughly chopped
Glaze
3.5 ounces dark chocolate chips (1/2 cup)
½ tablespoon butter
½ cup cream
½ teaspoon peppermint extract
 Additional ingredients
Crushed candy canes (2-3)
For serving: whipped cream or ice cream *for extra peppermint-y goodness, add a little peppermint extract to your sweetened  whipped cream while whipping.
Preheat oven to 350 degrees.  Butter a budnt pan (make sure to get the inside center as well) and then dust with cocoa powder, covering all sides and then shaking out excess.
Place cake mix and dry pudding mix in the bowl of a stand mixer.  In a small mixing bowl, whisk together eggs, sour cream, oil, milk, vanilla, and peppermint until smooth.  With mixer running, add liquid ingredients to cake mix and beat until combined.  Scrape down sides of bowl and then beat for 2 minutes on medium high speed.  Add chocolate chips and stir until combined.  Pour batter into budnt pan and bake for 45-50 minutes, until a skewer comes out with moist crumbs attached.
Glaze: While cake is baking, place chocolate chips and butter in a bowl.  Heat cream until hot and bubbly and then pour over chocolate.   Let sit for 2-3 minutes, then add peppermint and whisk until smooth.  Set aside.
When cake is done, let cool until just warm (15-20 minutes)  Invert onto a paper towel on a metal rack.  Let cool completely and place on serving platter. To glaze cake, either use a brush to lightly brush over surface, or spoon and drizzle chocolate over.  You may have extra.  If too thick, heat for a few seconds to loosen, if still warm and too runny, let cool longer or place in fridge to speed up process.  After cake is glazed (and you may want to wait for the glaze to set just a bit), sprinkle with crushed candy canes.  Slice into servings and serve with a dollop of whipped cream or vanilla ice cream.

Lemon Cake

from my friend Brooksany B.

Ingredients:
1 lemon cake mix
1 pck instant lemon pudding (I think it's the small size)
1 C sour cream
3/4 C water
3/4 C oil
4 eggs

Directions:
1. Mix all ingredients together. Bake in 2 round cake pans at 350 for 30 min.

Frosting:
1 C butter
1/2 C fresh lemon juice
6-8 oz powdered sugar (bag)

Directions:
1. Mix together and frost to make a double layered cake.

Cinnamon Roll Cake

Note: Just made this again, except used this recipe from Mels which was delicious and tasted more like cinnamon rolls than the one from Jamie Cooks It Up. But next time want to try combining the two with using a little less sugar and butter than Mels but definitely the same amount of salt that Mels calls for.

from Jamie Cooks It Up!

Cinnamon Roll Cake

This cake was just as good the 2nd day. Could easily make the day before and warm before serving the day of. Very easy and popular.

Time: 15 minutes hands on + 40 minutes to bake
Yield: 12 generous slices
Recipe from Picky Palate

CAKE:
3 C flour
1/4 t salt (may need a little more?)
1 C sugar
4 t baking powder
2 eggs
2 t vanilla
1 1/2 C milk
1/2 C butter, melted

CINNAMON FILLING:
1 C butter, softened
1 C brown sugar
2 T flour
1 T cinnamon

GLAZE:
2 C powdered sugar
5 T milk (start with 3)
1 t vanilla

1. Into your stand mixer, or large mixing bowl put 3 C flour, 1/4 t salt, 1 C sugar, 4 t baking powder, 2 eggs
and 2 t vanilla. Pour the 1 1/2 C milk over the other ingredients and mix well.
2. While the mixer is still running  slowly add the 1/2 C melted butter. Mix just until combined. 
3. Spray a 9x13 pan with cooking spray and spread the batter out evenly in the pan. 
4. To make the cinnamon filling use a small bowl and a wooden spoon to combine 1 C softened butter, 1 C brown sugar, 2 T flour and 1 T cinnamon.
5. Drop the cinnamon filling by spoonfuls onto the cake batter. 
6. Take a butter knife and drag it through both the cinnamon and cake batter layers, making a pretty marble effect. 
7. Bake this baby at 350 degrees for 35-40 minutes, or until a knife inserted into the center comes out clean. 
8.  In a small mixing bowl whisk together 2 C powdered sugar, 5 T milk and 1 t vanilla. Pour the glaze over the warm cinnamon cake. Serve warm, or at room temperature.

Enjoy this beauty!