Morsel Cake Recipes

MINI MORSEL CHOCOLATE CHIP POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 10 inches tube/bundt pan or 1-2 loaf pans.
• In a small bowl, combine the flour, baking powder and salt.set aside.
• In mixer, beat the sugar and butter until creamy, then add the vanilla.
• Beat in eggs, one at a time, until each one is incorporated.
• Gradually mix in the flour mixture, alternating with milk.
• Stir in the chocolate chips.
• Pour into floured pan/pans.
• Bake 70-80 minute or until toothpick, when inserted, comes out clean.
• Cool 10 min., loosen sides and invert onto cake plate, cover with lid until cake is room temperature. (this will make for a moist cake). When there is no more moisture on top of cake, dust it with the confectioner sugar.

TOLL HOUSE CAKE (LAYER CAKE OR BUNDT CAKE - YOU PICK)

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease and flour two 8 or 9 inch pans or one 10 inch Bundt pan.
• In a small bowl, combine flour, soda and salt.
• In large bowl, combine butter, brown sugar and vanilla. Beat until creamy.
• Add eggs, one at a time, beating well after each addition.
• Alternately beat in flour mixture and milk.
• Stir in mini-morsels.
• Pour into prepared pans.
• Bake 35 minutes for layers or 45 minutes for Bundt cake.
• NOTE- DO NOT test for doneness by piercing cake because it may deflate if you do.
• Cool 15 minutes in pans.
• Remove from pans and cool completely on wire racks.
• FROSTING:.
• In small saucepan, melt butter.
• Stir in mini-morsels until melted.
• Add salt and vanilla.
• Gradually beat in confectioner's sugar and milk until creamy and fluffy. I beat this for at least 10 minutes. The longer you beat it, the better is tastes.
• Makes enough to fill and frost 2 layers (about 2 1/4 cups of frosting).

MINI MORSEL POUND CAKE RECIPE - (4.2/5)

Steps:

• Combine flour, baking powder and salt in small bowl. Beat sugar, butter and vanilla in large mixer bowl until well blended. Beat in eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in morsels. Pour into greased and floured 10-inch bundt pan or two greased and floured 9x5-inch loaf pans. Bake in preheated 325 oven for 1 hour 5 minutes to 1 hour 15 minutes or until tooth pick inserted near center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan; serve warm or cool. Sprinkle with powered sugar. before serving.

TOO MUCH CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
• Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

BUTTERSCOTCH-PECAN CAKE

Steps:

• Make the cakes: Preheat oven to 325 degrees. Coat three 8-by-2-inch round cake pans with cooking spray, line with parchment, and coat parchment. Whisk flour, baking powder, baking soda, and salt in a medium bowl.
• Beat butter and brown sugar with a mixer on medium-high speed until pale and fluffy, about 5 minutes. Beat in eggs, 1 at a time, beating well after each addition, then add vanilla and rum. Reduce speed to low. Add flour mixture in 2 additions, alternating with buttermilk. Raise speed to medium-high, and beat for 2 minutes. Divide batter among pans.
• Bake cakes until golden brown and testers inserted in centers come out clean, about 40 minutes. Transfer pans to wire racks, and let cool slightly. Invert cakes onto racks. Let cool.
• Make the frosting: Melt 1 stick butter in a medium saucepan over medium heat until dark golden brown, about 10 minutes. Add brown sugar, cream, and salt, stirring until sugar dissolves. Bring to a boil, whisking constantly, and cook for 3 minutes. Transfer to a mixer bowl, and let cool.
• With machine running, add remaining butter, a few pieces at a time, and beat on low until incorporated. Raise speed to medium, and beat for 2 minutes. In another bowl, beat cream cheese and confectioners' sugar on medium-high until fluffy and smooth, about 3 minutes. Add brown-butter mixture to cream cheese, and beat until smooth. Cover, and refrigerate until chilled, at least 2 hours (or overnight, beating on low speed before using).
• Make the butterscotch sauce: Mix sugar, butter, corn syrup, and salt in a small saucepan over medium heat, and cook, stirring, until sugar dissolves. Bring to a boil, and cook for 2 minutes. Remove from heat, and whisk in cream. Return to heat, and cook for 2 minutes. Let cool slightly.
• To assemble the cake: Trim tops of 2 cake layers and top and bottom of third (this will be the middle) to create flat exposed surfaces. Brush 1/4 cup plus 2 tablespoons butterscotch sauce on cut sides. Let cool. Spread 1 cup frosting on 1 layer, then place middle layer on top, sauce side down. Spread 1 cup frosting on middle layer, then place third layer on top, sauce side down. Spread 1 cup frosting on top and sides. Refrigerate until firm, about 1 hour.
• Using an offset spatula, spread remaining frosting on top and sides of cake. Press chopped pecans on sides, and garnish top with halves. Transfer cake to a serving plate or cake stand. Refrigerate until firm, at least 4 hours (or up to 2 days, covered).

SHEET PAN FUNFETTI COOKIE BARS

Steps:

• Preheat oven to 350 degrees F.
• In a large mixing bowl, cream together softened butter and brown sugar.
• Mix in eggs and vanilla.
• Add baking powder, salt and flour and mix until well combined.
• Fold in white chocolate chips and sprinkles, reserving some of them to sprinkle on top before baking.
• Spray a half baking sheet (18 x 13 inch) with nonstick cooking spray, spread dough out evenly and top with remaining sprinkles.
• Bake for 20-25 minutes, or until middle is set and edges are golden brown.
• Let cool and cut into squares.