Kats’ Kitchen

Chocolate Raspberry Mousse Cake March 29, 2017

Filed under: cake,Other Desserts,Uncategorized — stacielk @ 7:00 am
Tags: , ,

rasp mousse cake 2

When I first saw this recipe it overwhelmed me.  There are a lot of different steps, it’s a process to make this thing.  I don’t make desserts like these unless I have a good reason to like a birthday, special event, etc.  I wanted to make it for Superbowl but life at that time was busy, so I made something simple.

Fast forward a couple months and life seemed to slow down.  I offered to bring a dessert to a friends house and this was the one.  I had time that week to make it over 2 days.  It was delicious!  The different layers complimented each other so well.  The bottom chocolate cake part ended up to be more thick brownie-like  due to the weight of the other layers on top of it.  Then there was the chocolate mousse, white chocolate raspberry mousse and white chocolate mousse.  Pour over a nice layer of ganache to finish it off.  Enough said.

Head over to Sugar Hero.  For this Chocolate Raspberry Mousse Cake recipe.  She has some beautiful pictures of it!


Cafe Latte Turtle Cake January 20, 2014

Filed under: cake — stacielk @ 7:00 am
Tags: , , , , ,

Here is another chocolaty dessert.  It’s pretty much a simple chocolate cake recipe and it has a fudgy-thick frosting which is drizzled with caramel and sprinkled with pecans (pecans are a fav for me!)

Unless it is warm where you live, the frosting hardens pretty thick, like an actual fudge layer.  If you have a piece the day you frost the cake, it might be softer, both ways are good!

(sorry, the picture is not very good quality, but hopefully you get the gist)


Café Latte Turtle Cake

1 egg

2/3 cup oil

1 cup buttermilk (1 T vinegar + enough milk to make 1 cup – let sit for 5 min)

2 cups flour

1 ¾ cup sugar

½ cup cocoa

1 tsp salt

1 T baking soda

1 cup hot coffee


1 cup sugar

1/3 cup milk

5 T butter

1 ½ cup chocolate chips

½ cup caramel topping

1 cup pecan halves (I chopped)

Preheat oven to 350.  Grease 2 9-inch roun pans or a 9×13.  Combine egg, oil and buttermilk; mix together.  Add flour, sugar, cocoa, salt and baking soda.  Mix together.  Slowly add hot coffee.  Pour batter into pans.  Bake 20-40 minutes until toothpick comes out clean.

Frosting:  Mix sugar and milk in microwaveable bowl.  Add butter and microwave until melted, stirring occasionally.  Put in chocolate chips and let sit a few minutes.  Mix until smooth.  Frost cake while frosting is still warm.  Drizzle caramel on top and sprinkle with pecans.


Chocolate Chip Cheesecake Cake January 13, 2014

Filed under: cake — stacielk @ 10:10 am
Tags: , , , , ,


Bird On A Cake posted this recipe a couple years back, I discovered it sometime last year and made it for my birthday at the end of the year.  Delicious, rich, chocolaty and creamy cheesecake in the middle of all that deliciousness!  I will make again for a special occasion.  It is a bit time consuming, but when I make these kind of desserts, I plan ahead.  I usually make the cake part at least a week or so ahead of time and freeze the layers, you could do the same with the cheesecake layer also.

This cake was devoured before I could snap a picture of a piece of it.  This picture is from Bird On A Cake.  If you want to see other wonderful pictures AND for the recipe, head on over to Robin’s website by clicking here.

Chocolate Chip Cheesecake Cake4 logo




Birthday Wishes to the Birthday Girl! March 26, 2013

Filed under: cake — stacielk @ 7:00 am
Tags: , , , , ,


Happy Birthday to my 3 year old!  I am not even going to go into how time has flown by the last three years and how it has been precious, fun, silly, challenging, exciting, messy, entertaining etc. etc. etc.  SO we will go straight to the cake.  :)  Since it is her birthday, she got to pick out the color on her cake and the decoration.

The cake, filling and frosting recipes came from King Arthur Flour.  I made the Tender White Cake with the Choco-Buzz Filling and the Fluffy White Frosting.  Each of those recipes are delicious by themselves and are dynamite together!  Here are the links for the recipes:


Tender White Cake – I made this in a 9×13 pan.  I sliced it in half (so I made two 6 1/2 x 9 in rectangles) and layered it.

Choco-Buzz Filling – I made the filling from this link.  Half batch of the filling filled my cake.  Delicious!

Fluffy White Frosting – I made a full batch of this frosting and it covered my cake with some to spare (1 cup or so left).


Banana Bars/Cake with Cinnamon Cream Cheese Frosting August 25, 2012

Filed under: Brownies/Bars & Other Sweets,cake — stacielk @ 7:00 am
Tags: , , , ,

For some reason I kept buying bananas.  Too many bananas to eat before they got to the brown stage where I then throw them in the freezer to bake them up in, usually, some banana bread.  After making a double batch of banana bread and still having 8-10 bananas still sitting in my freezer, it was time for something new.  So I jumped on foodgawker.com and searched ‘banana’.  Sure enough, I found some great looking baked goods, including these Banana Bars.  I think it was the Cream Cheese frosting that screamed ‘bake me!’

These were delicious!  I will be sure to make them overa nd over again.  The original recipe calls them bars because they are thinner than a cake, but after reading a few of the comments, I was thinking they may be just a bit too thin…so I made 1 1/2 times the recipe and the bar/cake part ended up to be about 1.5 inches thick.  I think if you would make the recipe as is, you would probably get a 1 inch bar….if this matters to you at all!  I also suggest her recommendation of covering the bars after they cool for only 20 minutes.

You know you want to make them – head on over to Cooking Classy for the recipe!


Mississippi Mud Pie June 12, 2012

Filed under: cake,Pie — stacielk @ 7:00 am
Tags: , , , , , ,

This is one of those recipese you need to try sometime before you hand in your apron and measuring spoons.  It looks complicated and yes, there are a number of steps, but thankfully you can split the entire recipe up between 2-3 days to make it easier.  This pie is super chocoatly, but because I used mainly dark chocolate, it is not overlly sweet.  It’s really really good and I can’t wait for another opportunity to make it again.

It all starts out with an oreo crust on the bottom and the sides.  Now, I don’t want to be negative and you to turn from this recipe right here, but this is the only change I would make next time.  Of course, my crust was to thick, especially where the bottom meets the sides, couldn’t even break it with a fork.  Of course this was my fault, not the recipe, but next time I would make 1/4-1/3 of the oreo crust recipe and use it as a bottom only.  Skip it going up the sides.

The next layer is a flourless chocolate cake that consists of dark chocolate, coffee and kahlua.  I made a minor change to this recipe by using only 3/4 Tablespoon instant coffee granuals.  I didn’t want it to be a coffee overload.  I thought it was the perfect amount and would do the same next time.

The third layer is a layer of chocolate pudding.  I really wanted to make the original recipe but because of the partial cooked eggs, I opted out and used a recipe I found on epicurious.  (I have to admit I also forgot to buy pasturized eggs at the store….otherwise I may have still attempted it)  The epicurious recipe turned out delicious.  I used mainly dark chocolate, which made the pudding, again, not sweet but still divine, if you like your dark chocolate.  If you prefer it a bit sweeter, I would suggest using semi-sweet or a mixture of a couple different chocolates.

And the last layer is your basic whipping cream.  A simple ending to an awesome dessert.  Just what it needs.  The flavors and textures go perfectly together.

I was inspired to make this recipe when I first saw it on Bake or Break.  I highly recommend you checking out her site, because I am sure you will find some more awesome looking recipes and photos to go with them.  Check out her best of posts:  2009, 2010, 2011.   Enjoy!

Mississippi Mud Pie


16 ounces Oreos (about 35-40 cookies)

5 tablespoons unsalted butter, melted

Preheat oven to 300°.  Lightly spray a 9-inch springform pan with nonstick cooking spray.  Line pan with parchment.  Spray parchment and sides of pan.

Place cookies in food processor and grind to a fine crumb.  Transfer the crumbs (about 3 & 1/2 cups) to a small bowl.  Pour melted butter over crumbs.  Mix until combined.

Using the back of a spoon or your hands, press crumbs evenly into bottom and up sides of prepared pan.  Place pan in freezer for about 10 minutes to let crust set.

Bake 10 minutes, or until crust is dry to the touch.  Cool in pan on wire rack.


4 tablespoons unsalted butter

6 ounces dark chocolate (60-70%), chopped

2 tablespoons + 1 teaspoon instant espresso powder(I only used 3/4 T )

1/4 cup Kahlua (or strong coffee at room temperature)

1/4 teaspoon salt

1 tablespoon vanilla extract

6 large eggs, separated, at room temperature

1 cup granulated sugar, divided

Increase oven temperature to 350°.

Melt butter and chocolate in microwave or double boiler.  Set aside to cool.

Whisk together espresso powder, Kahlua (or coffee), salt, and vanilla.  Set aside.

Using a stand mixer with the whisk attachment, beat egg yolks with 1/2 cup sugar until mixture is light and almost doubled in volume (about 5 minutes).  Add chocolate mixture and beat until just combined.  Scrape down sides and mix on low speed for 5 seconds.  Add Kahlua mixture and beat until just combined.  Scrape down sides and mix on low speed for 5 seconds.

In a separate bowl, still using the stand mixer and a clean whisk attachment, beat egg whites until foamy.  Gradually increase speed to high.  Add remaining 1/2 cup sugar.  Beat until soft peaks form.

Scoop about 1 cup of egg whites into chocolate mixture.  Gently fold in egg whites for about 30 seconds.  Add remaining egg whites and continue folding until they are almost combined.  Do not overmix.

Pour batter onto cookie crust.  Bake 38-42 minutes, until cake is set but jiggles slightly.  Cool in pan on wire rack.  As the cake cools, it will deflate in the center.  Wrap cooled cake tightly and refrigerate for at least 3 hours or overnight.

Chocolate Pudding

2 T sugar

2 T cornstarch

2 T unsweetned cocoa powder

1 1/2 cups whole milk

1/2 cup heavy cream

(or you can omit the heavy cream and use 2 cups of any kind of milk you have in the house, I believe I used some whole and some skim)

4 oz chocolate (your choice, milk, semi-sweet, dark.  I used dark, not sweet by any means but I loved it!)

1 tsp vanilla

Whisk sugar, cornstarch and cocoa powder together in a heavy saucepan.  Gradually add the milk and bring it to a boil over moderately high heat, whisking constantly.  When it comes to a boil, whisk for 2 minutes at a boil until it thickens up.  Remove the pan from the heat and whisk in the chocolate and vanilla until smooth.  Place a piece of wax paper over the top of the pudding (letting it touch) so it doesn’t form a rubbery crust and refridgerate until cooled.

Recipe from Epicurious

Whipped Cream

1 & 1/4 cups heavy cream

2 tablespoons granulated sugar

Pour cream into chilled metal bowl.  Beat with a chilled whisk until soft peaks form, about 1 minute.  Sprinkle sugar onto cream.  Continue whisking vigorously until stiff peaks form.

Spread whipped cream all the way to the sides on top of pudding layer of cake.  Unmold cake and serve immediately.

Recipes from Bake or Break who adopted from Baked Explorations (all except pudding recipe)


Yum Yum Coffee Cake November 4, 2011

Filed under: Breakfast,cake — stacielk @ 7:00 am
Tags: , , ,

This is a go-to coffee cake for me.  My mom has been making it since I can remember.  It is a great recipe to make for a brunch or even could be used for dessert.   (If I remember right, my sister made this to bring over to a friend’s house as a dessert when I went to visit her in Nigeria a few years back…)  It’s really great any time of the day!

This week I was featured on a website called Be @ Home Best of the Web.  Head on over there to check it out!

So…my pictures out the most professional these days…sorry!  At least you get the idea of what it’s supposed to look like!

Yum Yum Coffee Cake


1 cup softened butter

1 cup sugar

2 eggs

2 cups all-purpose flour (I have used half white and  half fine-stone ground whole wheat that I get from a cute little store in MI – the secret is ‘fine-stone’ – it doesn’t seem to change the texture as some whole wheat flours might)

1 tsp baking soda

1/2 tsp salt

1 tsp baking powder

1 cup sour cream (I have also used yogurt which turns out great also!)

1 tsp vanilla


1/4 cup white sugar

1/2 cup brown sugar

1 tsp cinnamon

1 cup chopped walnuts

Heat oven to 350 and grease a 9×13 pan.

Cream sugar and butter.  Add eggs one at a time until thoroughly mixed through.  Add the remaining ingredients and mix just until blended.

Mix topping ingredients together in a separate bowl.

Spread just less than half the batter in bottom of pan (it may slide around on the bottom as you try to spread, but it should eventually cover the bottom.  Sprinkle half the topping ingredients on top of the batter in the pan.  Dollop the remaining batter on top of the first layer of topping, spread as best you can trying not to bring the topping ingredients above the remaining batter.  Sprinkle remaining topping evenly over the batter. (it can be tricky, but no matter what your coffee cake will turn out great!)

Bake 30-45 minutes until a toothpick comes out clean!

Recipe from Mom V.