That’s what ds1 and his wife had at their Covid wedding. She was born in Hawaii.
1 Like
Bumpy cake! If you’re not familiar with it - delicious chocolate cake topped with ribbons/ bumps of vanilla buttercream and then chocolate ganache over all. Can be whole cake or cupcakes!
3 Likes
Still see this occasionally but remember it from years ago. I think a company named Sanders made it? Like a cream filled donut but a cake!
Yes Sanders made lots of them for years. I have had home made ones and restaurant ones. They are still for sale some places. The buttercream is on the top of the cake and under the chocolate ganache, so not quite a cake filling. Delicious slightly warmed and melty, too.
1 Like
This brings back great memories of Bill Knapp’s chocolate cake. I grew up with that being a favorite dessert when we ate there. Then after moving to Chicago, no trip home was complete without picking up a cake at Meijer to take back.
These are still sold on some grocers here though I don’t know if the frozen version rivals what you used to get in the restaurant
This was our favorite ice cream cake!
3 Likes
Decades ago I had a chocolate Kahlua cheesecake recipe which I lost along the way……sad face
1 Like
Randomly, I was searching through some stuff and found an entire kahlua recipe book. I have no idea if this is the one you made, but
3 Likes
Thank you, so sweet!
The one I want to find, from the 80s or 90s is mini chocolate chip topped cheesecake, but this might be a good start
1 Like
We have had one of those in the freezer for years. It’s probably petrified by now.
1 Like
Thought of this thread today when we ordered dessert at a restaurant: tres leches carrot cake. I think most cakes improve with the extra moisture of a delicious creamy liquid (as long as sweetened condensed milk doesn’t take the sweetness factor over the top.)
2 Likes
When my daughter was in elementary school, I began making chocolate cupcakes (boxed mix– Betty Crocker Triple Chocolate Fudge) frosted and filled with homemade peppermint frosting, for her to take to school and share with her classmates for her December birthday. The kids loved them. As she grew older this evolved into a layer cake. I still make it for her birthday, but now it’s a sheet cake– less fuss. And we all look forward to eating it every December.
My personal favorite is orange cheesecake. My grandmother used to make this– it was light and fluffy, not dense. I don’t have her recipe, but I adapted a recipe from Cook’s Illustrated and made one a few weeks ago for hubby’s birthday. There’s some left over in the freezer for our upcoming anniversary.
6 Likes
Been in the freezer for way too long. Took it out at your encouragement! Looks like good humor sold it Breyers
2 Likes
Yup! That’s the one! Our stores had the Breyers version.
I discovered that our local Euro deli carries an ice cream cake that looks very similar! Even the name is somewhat similar- Violeta. 
Looks like this:
https://zakazboston.com/products/dadu-bandi-violeta-chocolate-cake-ice-cream
We have an end of season water aerobics party, yes, the healthy swimmers eating everything non-healthy. It’s really breakfast stuff. I want to try my hand at some of those easy, peasy looking reels making puff pastries on Facebook. I’m sure they are not nearly as easy as they make it look but they do still appear simple based on directions and ingredients. Does anyone know if I can use plain ole seedless sugarless All-fruit jams for different fruit fillings instead of making a fruit filling or buying pie filling which is way too heavy I think for pastries?
I think you risk the jam just “melting” into a liquidy mess??
Hmmm, it’s pretty thick. When I look at making the fruity filling it looks about th same consistency when it’s cooled. I’m thinking of putting a teaspoonful on top of a cream cheese base inside a puff pastry base.