Kater-Bug Cakes

2 1/4 Cups Flour

3/4 tsp Baking Soda

3/4 tsp Baking Powder

1/4 tsp Salt

3/4 Cup Butter (unsalted)

1 1/2 Cups Sugar

3 Eggs

6 oz German sweet chocolate (melted)

1 1/2 tsp Vanilla

1 1/2 Cups Buttermilk

1 Batch of Chocolate Ganache

Preheat oven to 350°. Prepare a 9 x 13 cake pan with oil and flour.

In medium bowl combine flour, baking soda, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs; mix well. Add chocolate and vanilla; beat until well blended. Add dry ingredients in thirds alternating with buttermilk, beating after each addition until smooth.

Bake for 18-20 minute or until a toothpick inserted in the center comes out clean. Cool completely and cover with Chocolate Ganach.

2 Lbs Confectioners’ Sugar

1/2 Cup Butter

4 Oz. Semi Sweet Chocolate

1 TB Vanilla Extract

About 6 TB Half & Half

Put the confectioners’ sugar in a medium bowl and set aside.  In a small saucepan melt the butter and chocolate together over medium low heat.  Pour the chocolate mixture into the confections’ sugar, then mix in the vanilla extract.  Begin mixing with an electric mixer at medium speed, adding the half and half, 1 TB at a time, until you have a smooth, spreadable consistency.

1 Package Chocolate Cake Mix

1 1/3 Cup Water

3 Eggs

1/3 Cup Vegetable Oil

1 Cup Mini Marshmallows

1 Cup Graham Crackers (bite size pieces)

Preheat oven to 350°. Prepare cake pans with oil and flour.
In a large bowl, combine cake mix, water, eggs and oil; beat with electric mixer 2 minutes.  Pour 1/2 the batter into your prepared baking pan.  Sprinkle mini marshmallows and graham crackers over the top. Pour remaining batter over the top.

Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

1 Package Yellow Cake Mix (no pudding in mix)

1 1/3 Cup Water

3 Eggs

1/3 Cup Vegetable Oil

2 oz Semi Sweet Chocolate, melted

Preheat oven to 350°, prepare cake pans with oil and flour.

In large bowl, combine cake mix, water, eggs and oil; beat with electric mixer 2 minutes.  Remove 1/2 Cup batter to a small bowl, mix with melted chocolate and set aside.

Pour yellow cake batter into cake pan, top with chocolate batter and swirl with the back of a wooden spoon.  Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

1 8 oz Package of Semi Sweet Chocolate Chips

3/4 Cup Heavy Whipping Cream

Place chocolate chips in a medium bowl, and set aside.  In a large saucepan, heat whipping cream just to boiling. (Do not boil) Remove from  heat and pour over chocolate chips. Use a wire whisk and stir until chocolate is melted.

*For Whipped Ganache: Cover and refrigerate until chilled.  When ready to use, genly whip until thickened.

**Ganache can be used as a filling if allowed to thicken (Chocolate Lava Cake), or poured over baked goods as a glaze.  We use it as an ice cream topping.  Keep in an airtight container in your refrigerator and when needed, spoon out the desired amount into a microwavable bowl.  Heat for 30 seconds until warm and smooth and pour over Vanilla Ice Cream.

2 Lbs Sifted Powdered Sugar

1/2 Cup Butter (softened)

1 TB Vanilla

3/4 Cups Cocoa

Put the powdered sugar into a large mixing bowl. Add the softened butter, cocoa  and vanilla. Begin mixing with an electric mixer at the slowest speed, adding the milk 1 TB at a time until it’s a smooth spreadable consistency.