Ho Ho Cake

My mother's birthday was Easter, so we decided to make her a cake and cupcakes. We used a mix for the actual cake-Dark Chocolate fudge. I added 2 tablespoons of coffee since I was making a double batch to bring out the flavors. We baked 2 dozen cupcakes and had batter leftover so we made a 9 inch square as well. We let them cool completely then added the following cream filling using a piping bag and cupcake tip. We cut the cake in half and added a layer of the cream to that as well. We iced with whipped icing and sprinkles. SO TASTY!

Cream Filling    Enough to fill and decorate 24 cupcakes (we made a double-batch)

2 tsp very hot water
1/4 tsp salt
1 (7 oz) jar marshmallow cream
1/2 cup shortening
1/3 cup powdered sugar
1/2 tsp vanilla

Dissolve the salt in the hot water and allow to cool.

Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy.  Add the water and whip well.

Free iPad 2!

I’m posting this to enter a contest offered by CheckNGo at The Centsible Life! I want to win the iPad 2! Enter to win here: http://bit.ly/TCLiPad

Coffee Ice Cream

6 egg whites
2 tbsp oil
4 tablespoons fresh coffee (I used Cafe Du Monde Cafe Au Lait)
8 oz sugar
2 c milk
3/5 cup very hot water



Take the coffee and pour the water onto it then let it stand for about 10 mins. Filter the coffee into a cup. I took a coffee filter, put it over a cup with a rubber band and poured it all in. In a double-boiling bowl, mix together the sugar and egg yolks, then whisk until thick and pale. Whisk in the milk and the coffee, then put the bowl over a saucepan of simmering (though not boiling) water. Cook until the mixture is thick being sure to stir it all the time. Take the saucepan off the heat and place the bowl to one side to cool.

When cool, transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Halfway through, I added Hershey's syrup to make it a Mocha Latte.