Ingredients
Nonstick cooking spray
2 cups self-rising flour
1 cup (2 sticks) unsalted butter, melted
1 cup sour cream
1/4 cup sugar
1 teaspoon vanilla extract
1 (15-ounce) can sliced peaches, drained and chopped into 1/4-inch pieces
Directions
Preheat the oven to 350 degrees F. Coat the cups of a 12-cup muffin tin with cooking spray and set aside.
In a large bowl, mix together the flour, butter, sour cream, sugar, and vanilla. Gently fold in the peaches.
Divide the batter evenly among the prepared muffin cups. Bake until golden and a toothpick inserted in the center of a muffin comes out clean, about 30 to 35 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a serving platter and serve immediately or transfer to a wire rack to cool completely, before storing.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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Ingredients
8 ounces (2 sticks) butter, softened
8 ounces sour cream
3 cups sugar
6 eggs
1 teaspoon pure vanilla extract
2 1/4 cups cake flour
1 teaspoon baking powder
3/4 cup cocoa
Directions
Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.
Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.
In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.
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Ingredients
Cream mixture:
8 ounces softened cream cheese
1 stick butter, room temperature
2 cups 4X or 10X sugar
Cake:
1 cup sweetened coconut flakes
1 cup pecans
1 (18.25-ounce) box German chocolate cake mix, prepare by following directions on box
10 bite-sized almond and chocolate covered candy or candy of choice
Glaze:
4 tablespoons butter
1/4 cup cocoa powder
1/2 cup milk
1 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
Directions
For the cream mixture:
Beat ingredients together with an electric mixer. Set aside until ready to use.
Cake:
Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch cake pan.
Line bottom of greased pan with coconut flakes. Sprinkle pecans on top of coconut. Set aside.
Follow directions on back of box to prepare cake. Beat for approximately 2 minutes, using an electric mixer. Fold in bite-sized candy. Pour into cake pan. Evenly space dollops of cream mixture on top of the cake. When the cake cooks, the cream will sink down to the bottom. This will be your "volcano" of flavor. Place in oven for 40 to 45 minutes. While cake is still hot spread the glaze evenly over the cake.
For the glaze:
In a small saucepan, melt butter over medium-low heat. Whisk in cocoa powder and add milk until you get a thin consistency. If glaze is too thick, add more milk. While bringing the butter and milk mixture to a boil, whisk in confectioners' sugar and almond extract. Glaze should be thin. Remove from the heat and allow to cool before using.
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