Posts Tagged ‘chocolate’

Raise your hand if you’ve eaten at Portillo’s. (All of Chicagoland raises their hands…). Yep, it’s awesome. Delicious dogs, burgers and fries, and the infamous chocolate cake. Portillo’s has been a C-family favorite since I was but a young pup in college. See, we didn’t grow up in or around the ‘burbs, so we kind of didn’t know what it was, and our first experience was the Sycamore, Illinois location, just up the road from good ol’ NIU (Go Huskies!!). So it was kind of a Christmas miracle that we tried the chocolate cake, because trust me, if there has ever been a group of people who are NOT in the know, it’s the C-family. We don’t know what’s going on. Truly.

But somehow we managed to love dessert enough to try the chocolate cake, and OMG. Life-changing.

Portillos Famous Chocolate Cake RecipeThe Portillo’s Famous Chocolate Cake must be something from another dimension it’s so good. But, apparently, no, it’s actually made with a very American, er, French ingredient. Perhaps you best read the list of ingredients before I reveal what it is, but I ASSURE YOU, this is the BEST chocolate cake you will ever eat. Oh, and you want to talk easy – it’s incredibly simple. I mean, look, even I did it, and I make almost everything from a box. Oh yeah, boxed cake mix is one of the ingredients.

Ok, ok, let’s just give you all the recipe. Oh, and btw, I made this cake for a very special someone who loves me enough to let me eat almost all of his special birthday Portillo’s Chocolate Cake. He doesn’t know that’s my plan…yet.

Portillos Chocolate Cake Recipe

 

Portillo’s Chocolate Cake Recipe

Ingredients:

  • 1 box Betty Crocker Devil’s Food Cake (hey, I used Aldi, and it was just as delicious)
  • 3 eggs
  • 1 cup ice cold water
  • 1 cup mayonnaise (O la, la – no, this cake doesn’t taste like mayo, it tastes amazing because of the mayo)
  • 2 cans Betty Crocker chocolate frosting (again, Aldi’s will be just dandy, and somehow I only used one can, though I bought two, and do I seem like the kind of person who’d skimp on frosting? One really is probably fine)

Instructions:

    1. Preheat the over to 350 degrees.
    2. Mix all the ingredients together – I did it by hand, because I really didn’t feel like trying to track down my beaters. It was fine.
    3. Pour batter into two 9 inch round cake pans, or one round springform pan if you don’t own two 9 inch round cake pans, and you enjoy cutting a cake.
    4. Bake at 350 for approx 30 minutes, or until a toothpick or knife comes out clean. Note – if you are using one pan, it will need to bake longer. I think we were right around 40 mins.
    5. Cool cake(s) completely. If you’ve got one cake, cut it in half (it’s easy to score a line all around the cake, then cut through with a large knife). If you’ve got two, slather a bunch of frosting on the top of one, then set the other on top. If you’ve now got two cakes because you cut it in half, same drill. Frost liberally, trying not to lick the knife along the way. It grosses your guests out.
    6. Enjoy your Portillo’s Chocolate Cake.
    7. Share. (I’m admittedly bad at step 7).

Portillos Chocolate Cake Recipe

 

 

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I love, love Boston Creme Pie. Unfortunately, the only time I really get it is in doughnut form from Dunkin Donuts. And that’s actually Boston Kreme, if you’re wondering. Basically, if it has a creme filling, you can bet I like it. Hey, speaking of creme fillings, have you guys tried these Wafer Cookies from Aldi? They come in a big bag and you can inadvertently sit in front of a Lifetime Christmas movie eating the whole thing like a bag of chips. So we call them “chip cookies” around my house, and now avoid buying them altogether when we’re at Aldi.

But I digress. These Boston Creme Pie Cupcakes from Annie’s Eats look like a lot more work than buying a Boston Kreme Pie doughnut, so I assume I won’t be making them. But they look so cute and good!

Boston Creme Pie Cupcakes

Boston Creme Pie Cupcakes from Annie's Eats

Boston Creme Pie Cupcakes

Yield: about 30 cupcakes

Please see Annie’s Eats for the Recipe! Link below:

Boston Cream Pie Cupcakes from Annie’s Eats

 

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Ok, I must admit, I’m not a huge fan of holiday Oreos. I think the Christmas ones and the Halloween ones are just kind of strange. Oreo filling should be white and double-stuffed. However, when holiday Oreos are mixed in solid chocolate with a bunch of candy…well, now that’s something I can definitely get behind.

Christmas Candy Bark

Today’s recipe for Christmas Candy Bark comes to us from the Gingerbread Bagels blog. It looks truly festive and delicious, and would look cute in a jar as a Christmas gift.

Christmas Candy Bark

8 ounces semi sweet chocolate chips
8 ounces milk chocolate chips
5 ounces red candy melts
5 ounces green candy melts

1/2 cup Christmas Oreos, cut in half
1/4 cup red and green M&Ms (you can use regular M&Ms, peanut, peanut butter, whatever you like!)
1/4 cup Holiday Corn
1/4 cup Candy Cane Hershey Kisses, cut in half

Measure out the candy. Cut the Candy Cane Hershey Kisses in half and the Christmas Oreos in half. Set the candy aside.

Lay out a piece of parchment paper. You’ll use this to make the Christmas Candy Bark on.

Put 8 ounces of semi sweet chocolate chips and 8 ounces of milk chocolate chips in a microwavable bowl. Melt the chocolate but be careful not to overheat the chocolate.

Spread the melted chocolate onto the parchment paper into an 8 by 11 rectangle. Don’t worry if it’s not perfect.

Melt the red candy melts in a microwavable bowl. Place dots of the melted red candy melts on top of the melted chocolate.

Melt the green candy melts in a microwavable bowl. Place dots of the melted green candy melts on top of the melted chocolate.

Using a knife, swirl the candy melts and chocolate up and down. Then swirl the candy melts and chocolate back and forth.

Place the candy and cookies on the melted chocolate. Press down lightly.

Allow the Christmas Candy Bark to dry for at least 3 hours. Cut into pieces and enjoy!

For step-by-step photos, visit Gingerbread Bagels.

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