Dump Cake DUMPED

Dump cakes and cobblers are easy and versatile. I've done a dump pear cobbler, apple cobbler and even one using green grapes. 

After seeing the video at Snappy Gourmet I was  ready to feed my chocolate craving. I had all of the ingredients and more.

Ingredients

 

·         1/2 cup unsalted butter

·         15.25 ounces chocolate cake mix (1 box) (do NOT make according to package directions)

·         3.9 ounces instant chocolate pudding mix (1 box) (do NOT make according to package directions)

·         1 1/2 cups milk

·         12 ounces chocolate chips

·         Toppings (optional): ice cream, sweetened whipped cream or whipped topping, chocolate chips

Instructions

1.            Place butter in a 13x9 inch baking dish (glass or nonstick is probably best). Place baking dish in oven and preheat oven to 350 degrees F. Check on the butter every now and then and once melted, remove pan from oven. Give the butter a quick stir so that it's well mixed and cover the bottom of the pan.

2.            Sprinkle the DRY cake mix on top of melted butter in a flat even layer. Use a fork or the back of a spoon to spread the cake mix evenly over the butter.

3.            Sprinkle the DRY pudding mix on top of the cake mix in a flat even layer. Use a fork or the back of a spoon to spread the pudding mix evenly over the cake mix.

4.            Drizzle the milk on top of the pudding mix. Carefully tilt and swirl pan to cover as much of the pudding as possible with the milk. Using a spoon or back of a fork, gently press down on the milk so that it starts to absorb some of the cake and pudding mix and to cover any dry spots as much as possible. Sprinkle chocolate chips over top.

5.            Bake the cake at 350 degrees F for about 35-40 minutes or until top looks "set" (still soft and jiggly, but not runny and not hard), being careful to not overbake. Serve with your favorite toppings.

              HOT MESS!!!😠🔥🔥

 THIS IS WHERE I WENT WRONG

Drizzle the milk on top of the pudding mix. Carefully tilt and swirl pan to cover as much of the pudding as possible with the milk. Using a spoon or back of a fork, gently press down on the milk so that it starts to absorb some of the cake and pudding mix and to cover any dry spots as much as possible. Sprinkle chocolate chips over top.

It wasn't clear to me that I was supposed to "tilt back and forth" until all of the dry batter was wet. I was unsure as to whether I should mix it since the pudding was supposed to make a gooey fudge on top. 

FROM THE AUTHOR OF THE RECIPE ↓

That's it ***

Cooking

Another day of cooking for a week.

That's it***

UGLY CAKE

I've heard Sis talk about making an ugly cake but since I rarely bake I couldn't feel her pain. I felt it a few days ago.  The cake was ugly but it tasted good.

Leave it to Sunday Church gatherings to taste everyone's prized recipes.  SInce I usually opt to bring the paper plates, plastic ware, napkins or whatever else can be bought ready made, I don't  cook a dish.

JePa made a mandarin orange refrigerator cake.  Smooth, refreshing, delicious. I had to have the recipe. I was so anxious to make this cake that I googled it and selected the recipe with the ingredients she said were in her version.

Gather the crew

MANDARIN ORANGE PINEAPPLE CAKE printed from Cooks.com

1 box yellow cake mix

1/2 c. Crisco oil
1 sm. can Mandarin oranges with juice, cut up
4 eggs

Combine ingredients and beat 2 minutes. Grease and flour well two 9 inch pans. Bake at 350 degrees for 30 to 35 minutes. Cool completely. Cut layers in half crossways making 4 halves.

TOPPING
1 (15 1/4 oz.) can crushed pineapple with juice
1 sm. box vanilla instant pudding
1 lg. container Cool Whip
Beat ingredients for 2 minutes. Ice between layers, over top and sides. Refrigerate.

So far it's going pretty good.                    

I didn't have two round cake pans so I used this one long one.



That's parchment paper between the layers so that they don't stick.

 After the cake cooled I cut it in half and then cut it again crosswise leaving me with four layers.              


I'm well aware that there is no picture five. It was a picture of the
ugly cake before it was cut.

   After making the topping, I frosted the four layers and put it in the fridge. Here is a slice of the ugly cake.                         I probably shouldn't have cut the layers crosswise .  Whirling the pineapple in the blender along with the pudding and whipped topping would have made it smoother to spread.


No, I didn't eat the entire cake.



I cut the rest of the cake into slices and put them in the freezer. This will be good for those days when I want something sweet.

I plan to try this again but next time I want a Key Lime cake.

I used the Tranquil photo element at Pic Monkey on my photos. It's the same thing  they do to the camera to make aging film stars look good. There was no way it could get any worse since the cake as a whole didn't have a good side.

THAT'S IT***

TORTILLA DESSERT CUPS

 This is supposed to be a low calorie dessert. Not that I was counting calories but simply wanted a sweet treat.
Here's the recipe:
3TBS sugar
2 tsp ground cinnamon
10 flour tortillas
1 pkg (8 oz.) reduced-fat cream cheese softened
1cup fat-free milk
1 pkg. (1 oz) sugar-free instant pudding mix (white chocolate or vanilla)
2 cups reduced-fat whipped topping
1/2 cup milk chocolate chips melted

In a small bowl combine sugar and cinnamon.  Coat one side of each tortilla with nonstick cooking spray; sprinkle with cinnamon-sugar. Turn tortillas over; repeat on the other side. Cut each tortilla into four wedges.  For each dessert cup, place round eadge of one tortilla wedge in bottom of muffin cup, shaping sides to fit. Place a secong tortilla wedge in muffin cup allowing bottom and sides to overlap. Bake @ 350 degrees for 10 min. or until crisp and lightly browned.  Cool completely in pan.

For filling, beat cream cheese in a mixing bowl until smooth.  In another mixing bowl, beat milk and pudding mix on a low speed for 2 min.  Beat in cream cheese on low until smooth. Fold in whipped topping.  Cover and refrigerate for one hour.  Carefully remove cups from pan.  Pipe or spoon about 3 TBS filling into each cup.  Drizzle or pipe with melted chocolate.  Refrigerate for 5 minutes or until chocolate is set. Store in refrigerator.
Yield: 20 servings
Calories: 130
Fat: 4 gm
Carbs:19 gm

How I Did It

• I used a muffin pan instead of paper cupcake liners.
• I used less than 10 tortillas as specified in the recipe.
• After cuting each tortilla into wedges I had to cut each wedge again to fit it into the muffin cup.
• I used Almond milk instead of fat-free milk.
• There was no chocolate in the house so I skipped that step.

The dessert shells were tasty and satisfied my sweet tooth but not so great that I'd prepare it again. For all the time and effort spent it wasn't worth it.

THAT'S IT***