Moms work hard taking care of their families. They cook for them and take care of their bodily needs. Wash their clothes. Kiss boo-boos on knees and elbows. They read countless stories, say prayers, and tuck their children into bed at night. What better time …
Chocolate Cream Cake is a delicious dessert our family enjoys. It’s not only creamy, it’s dreamy! This chocolate cake hits the spot on so many levels. It’s moist. It’s rich. And the chocolate fudge frosting just makes me croon. You know what that means, right? It makes me want to sing!
Can I just say that I LOVE chocolate? I do. I really do. Fudge Brownies. Chocolate Sheet Cake. No-Bake Cookies. Chocolate Fondue. Dove Chocolate. Chocolate Cake.
Some people scrape the frosting from their cake. But not me. Especially on this cake. I will lick it from my fork and use my finger to make sure I get all of it from my plate. I think you probably get the idea.
There are people who want cake with ice-cream. And that’s okay. I won’t fault them for it. Especially if it’s their birthday. But me, all I need with my chocolate cake is a glass of cold milk.
Ingredients to Make Chocolate Cream Cake
- butter, softened
- cream cheese, softened
- granulated sugar
- large eggs
- vanilla extract
- all-purpose flour
- baking cocoa
- instant espresso powder
- baking soda
- boiling water
- butter, softened
- baking cocoa
- powdered sugar
- whole milk
- vanilla extract
Instructions for Making This Recipe
Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare 2 – 9″ round cake pans, lined with waxed paper and then sprayed with cooking spray. If you don’t have waxed paper, you may instead grease and flour the pans.
I like to use waxed paper when I make a layer cake. Simply set a pan on top of two pieces of waxed paper and mark around it with a pencil. Then cut them out and place them inside the cake pans. Spray the pans with baking spray and the cakes will come out of the pan with ease. No mess or catastrophes.
In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until fluffy, about 3-4 minutes. Beat in large eggs and vanilla extract.
Be sure your butter and cream cheese is at room temperature. It’s pretty hard to cream with your sugar if it’s not soft. Sometimes I will even put my butter in the microwave and use the defrost setting to soften it. But don’t cook it too long or it will melt. And you don’t want that for this recipe.
In a separate bowl, combine the all-purpose flour, baking cocoa, instant espresso powder, baking soda and salt.
Stir the flour mixture into the butter mixture. Add the boiling water and stir to combine.
Pour the batter into the prepared cake pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in center of cake comes out clean.
Allow the cake to set for 10 minutes, and then remove cakes from pans and cool on wire racks. Let the cakes cool completely before you frost it.
Making the Fudge Frosting
To make frosting: In a large mixing bowl, cream together softened butter and baking cocoa.
Add powdered sugar alternately with whole milk, beating to spreading consistency. Blend in vanilla extract. Makes enough to frost a two-layer cake.
Frosting a Two Layer Cake
To ice a layer cake, begin with the bottom layer, placing the top side down on the cake plate.
If desired, you may place strips of waxed paper around the bottom of the cake to prevent any icing smudges.
Divide the frosting into thirds, and spread 1/3 on the bottom layer.
Next, place the second layer top side up and spoon 1/3 of the frosting along the edges so that you can frost the sides of the cake. Be sure to fill any gaps between the layers.
Finish by swirling the remaining frosting on the top in a decorative fashion.
Some people like to frost a cake with clean swipes, with no lines showing. Others like to give the frosting a swirl to give the cake more dimension. If you’re really ambitious, use a Wilton cake decorating tool for a professional decorative look.
Oh my, I might just need to go make this Chocolate Cream Cake now. This cake will serve 12-16 people. Be sure to serve this cake with a large glass of icy milk or a scoop of vanilla ice cream!
Chocolate Cream Cake
- Preheat oven to 350 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table. Grease and flour 2-9" round cake pans, or line them with waxed paper and spray the bottom of the paper with baking spray.
Prepare the Cake
- In a large mixing bowl, cream together the softened butter, cream cheese, and granulated sugar until fluffy. Beat in large eggs and vanilla extract.
- In a separate bowl, combine all-purpose flour, baking cocoa, instant espresso powder, baking soda and salt. Stir flour mixture into butter mixture. Add boiling water and stir to combine.
- Pour batter into the prepared cake pans. Bake in preheated oven for 25-30 minutes or until a toothpick inserted in center of cake comes out clean.
- Allow to set for 10 minutes, and then remove cakes from pans and cool on wire racks. Frost with fudge frosting below:
To Make the Fudge Frosting:
- In a large mixing bowl, cream together the softened butter and baking cocoa. Add powdered sugar alternately with whole milk, beating to spreading consistency. Blend in vanilla extract. Makes enough to frost a two-layer cake. Serves 12-16.
We love this Tangy Sourdough Bread and make it every week! It makes two loaves, so I’ll either freeze one for later in the week, take it to our weekly potluck at church, or give a loaf to family or friends.
Roast Beef and Noodles is a favorite dish I like to make in the fall and winter. There are few things better than to walk in from the cold to the savory scent of roast beef cooking on the stove.
I love Dutch Oven Cooking, and this recipe is Comfort Food Deluxe. From the tender roast beef to the toothy, flavorful egg noodles and gravy poured over mashed potatoes. Delicious!
Use frozen noodles if you wish, but I like to make my own from scratch while the roast is simmering on the stove. Homemade Noodles are easy to make. Just mix up the dough and roll them out on a table or counter to slice and dry.
Ingredients Needed to Make Roast Beef and Noodles
- extra virgin olive oil
- boneless arm roast
- yellow onion, chopped
- minced garlic
- Worcestershire sauce
- kosher salt
- freshly ground black pepper
- garlic salt
- onion powder
- whole bay leaves
To Make the Noodles:
- frozen egg noodles or see my Homemade Recipe Here.
- beef bouillon cubes
- all-purpose flour + water for thickening paste
Instructions for Making This Recipe
In a large Dutch oven, heat olive oil and brown roast on each side to sear in juices. Add chopped onion and minced garlic and saute until tender. Season with Worcestershire sauce, kosher salt, whole bay leaves, dried parsley, dried basil, freshly ground black pepper, garlic salt, and onion powder. Add water as needed, keeping about 1″ of water on bottom.
Simmer for 3 hours until meat falls away from fork when pierced, adding more water as needed. Remove from pan and keep warm.
Prepare the Noodles at the End of the Cooking Time
If you’ve opted to make homemade egg noodles, start them at the beginning of this recipe to let them dry while the roast cooks. See my recipe for Homemade Egg Noodles Here.
To prepare the noodles, add water to meat juices. Add beef bouillon cubes. Bring to a boil. Add egg noodles and return to boil. Continue cooking for 15-18 minutes until tender.
In a small bowl, combine flour and 1/2 cup water to make paste. Stir into boiling noodles to thicken. Shred beef and add to noodles. Add dots of butter to the top of the dish. This recipe serves 8-10 people.
Serve over Refrigerator Mashed Potatoes.
See more Main Dishes Here.
Roast Beef and Noodles
- 2 tablespoons Extra Virgin olive oil
- 3 pounds boneless arm roast
- 1 cup onion diced
- 1 tablespoon minced garlic
- 2 tablespoons Worcestershire sauce
- 1 tablespoon kosher salt
- 2 whole bay leaves
- 2 teaspoons dried parsley
- 1 teaspoon dried basil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic salt
- 1 teaspoon onion powder
- 1 cup water add more as needed
- 16 oz. package frozen egg noodles Homemade Recipe
- 4 cups water
- 2 cubes beef bouillon
- 1/3 cup all-purpose flour
- 1/2 cup water
- 3-4 tablespoons butter
- In large dutch oven, heat oil and brown roast on each side to sear in juices. Add onion and garlic and saute until tender. Season with Worcestershire sauce, kosher salt, bay leaves, dried parsley, dried basil, freshly ground black pepper, garlic salt, and onion powder. Add water as needed, keeping about 1" of water on bottom. Simmer for 3 hours until meat falls away from fork when pierced. Remove from pan and keep warm.
- To prepare noodles, add water to meat juices. Add beef bouillon cubes. Bring to boil. Add egg noodles and return to boil. Continue cooking for 15-18 minutes until tender.
- In a small bowl, combine all-purpose flour and 1/2 cup water to make paste. Stir into boiling noodles to thicken. Shred beef and add to noodles. Add 3-4 tablespoons butter on top. Serves 8-10.