There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

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A traditional treat for the holidays is this peppermint candy cane ice cream recipe. Ingredients include whipped cream, sweetened condensed milk, pure vanilla and peppermint extract with crushed candy cane pieces.

Get in the holiday spirit with this crushed peppermint candy cane ice cream. The perfect frozen treat for during the holidays.

Christmas Time Peppermint Candy Ice Cream

Peppermint ice cream is a very popular dessert around Christmas time. That is actually the only time I make this candy cane frozen delight!

I like to stick with the traditional peppermint candy canes for this recipe.

You can crush your own candy canes by placing them in a baggie and crushing with a rolling pin or you can get crushed peppermint canes here. As for me, I prefer to buy them already crushed.

Nowadays with all the different flavored candy canes that are available, if you didn’t want peppermint, I suppose you could get creative and add just about any flavor candy cane you wanted. Why not try a blue raspberry candy cane to add to your ice cream. You could even add a tint of blue food coloring, if you wanted. What flavor would you like to try in your ice cream besides peppermint?

Peppermint Ice Cream Recipe

Ingredients:

• 3 cups heavy whipping cream
• 1 14 ounce can Sweetened condensed milk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/4 cup candy cane pieces crushed plus extra for topping

Instructions:

Combine heavy whipping cream, sweetened condensed milk and extracts in a standing mixer. Using the whisk attachment combine all ingredients until mixture becomes fluffy. Do not allow it to make peaks.

Perform a taste test to make sure it has the pepper-minty flavor you are looking for. If desired add another 1/2 teaspoon peppermint extract.

Gently fold in candy cane pieces with a spatula until combined.

Place mixture in an insulated container. Sprinkle additional crushed candy on top and place container in freezer for 6 – 8 hours or until frozen solid.

Oh, before I go I forgot to tell you. I absolutely love this ice cream insulated container. It is compact, perfectly holds 1.5 quarts (there is also a 2.5 quart size if needed) it has a non-skid base and there are like four colors to choose from! Love it! Check it out. And don’t forget the ice cream scooper.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR PEPPERMINT ICE CREAM AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

WANT MORE RECIPES LIKE THIS?

You Might Also Like…

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A Treat With Personality

These cereal christmas wreaths treats are so cute! I first fell in love with them when I was a kid.

I remember my mom brought a couple wreaths home after attending one of her work christmas parties. You know the kind, the office christmas potluck.

Matter of fact, that is where I got my recipe. That had to be back in 1977 or there about. Those were the days when recipes were hand written on a piece of paper, copied via xerox machine and shared with all that wanted the recipe.

After I made these little cereal christmas wreaths I come to the conclusion these cute little treats remind me of The Original Talking Wreath!

I mean look at those cuties! The have personality! Don’t you agree?

Cereal Christmas Wreath Treats

Ingredients:

• 1/2 cup butter (1 stick)
• 30 large marshmallows
• 1 teaspoon vanilla extract
• 1 1/2 teaspoon green food color
• 4 cups corn flakes
• cinnamon red hots (buy the 9 ounce bag and use leftovers to make red hot cinnamon apples)
• 1 Tablespoon butter (used for hands when shaping treats)

Directions:

Stovetop

First step, prepare your work surface by placing a sheet of wax paper or parchment paper on the countertop. I call this “work smart”.

Next place butter in a medium non-stick saucepan and cook over medium heat until melted stirring constantly. I stress a non-stick pan because, trust me on this, if you use anything different you may just have a total mess and potentially burning the marshmallows. Oh, speaking of marshmallows I have a recipe for that too. You should try it sometime, it’s super easy. Check out my homemade marshmallow recipe.

Remove from heat

After marshmallow mixture has melted remove from heat and add vanilla, green food coloring and corn flakes. Using a wooden spoon works best.

Hint: Work quickly after combining all ingredients before the mixture cools down or the wreaths will be difficult to shape.

Shape treats

Before starting to shape wreaths butter your hands. Make a ball about the size of a golf ball (or smaller). Note: Make one wreath at a time before making the next ball.

Using your thumbs push a hole in the center of the ball and make wreath shape. Place shaped wreath on waxed paper.

While the wreath is still pliable immediately add red hot cinnamon candy to make the holly berries. I usually only use two red hots per wreath but add however many you want.

Now, move on to making your next wreath. I can usually make about 16 -18 wreaths but it all depends on the size of the wreaths I make.

Enjoy!

What personalities have created with your cereal christmas wreaths?

I AM EXCITED YOU ARE VIEWING MY RECIPE ON HOW TO MAKE CEREAL CHRISTMAS WREATHS AND WOULD LOVE TO SEE HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

BE SURE TO COME BACK AND GIVE THIS RECIPE SOME STARS AND LET ME KNOW HOW YOU LIKE IT IN THE COMMENTS.

Other Recipes You May Enjoy!

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The Sweet Cookie Addiction

Just a heads up, this chocolate chip pecan cookie recipe will be one of your favorite cookies ever as they are excellent!

These cookies are so delicious I seriously doubt you could eat just one. Consider this a warning and eat at your own risk! Wink Wink!

Chocolate Chip Pecan Cookie Recipe

There is one ingredient that I call the “special” ingredient because it really gives this chocolate chip cookie recipe its unique flavor and texture. It is like no other chocolate chip cookie you have ever had. Trust me!

There are probably two ingredients in this recipe that if you wanted you could leave out but I don’t recommend it. You know where some recipes say “Optional”? Yeah, I’m not even going down that road as there are no optional recommendations here.

Ingredients:

• 1 cup unsalted butter at room temperature
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 2 1/2 cups old-fashioned rolled oats blended to make oat flour (secret ingredient)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 12 ounces milk chocolate chips
• 1 cup pecan nuts chopped
• 1/2 cup pecans pieces for topping cookies

Directions:

Preheat oven 325 degrees Farhenheight.

Make Oat Flour! The Secret Ingredient!

First things first! Place oats in a food processor and pulse until the oats are ground into a fine powder-like consistency. If you don’t have a food processor a Vitamix or blender can be used too.

If you are not up to making your own oat flour you can buy it here.

Cream Butter and Sugars

In a large bowl use an electric hand mixer and combine butter, brown sugar and granulated sugar until blended and creamy.

Mix in vanilla extract and eggs to butter sugar mixture and blend until smooth.

Add Dry Ingredients

Combine dry ingredients (oat flour, flour, salt, baking powder, and baking soda). Add dry ingredients to butter sugar mixture and combine using hand mixer.

Stir in chocolate chips and chopped nuts using a wooden spoon.

Shape Cookies

Using a cookie scoop, make cookie balls. By using the scoop all cookies should be evenly proportioned every time. This recipe makes 4 dozen cookies.

Bake Cookies

Place 12 balls on a baking sheet lined with parchment paper. Slightly push down center. Add several pecan pieces to tops of cookies and bake for 17 minutes.

Remove cookies from oven. Let rest about 5 minutes before removing from pan.

Transfer cookies to a cooling rack and allow to cool. Go ahead! Eat a cookie or two while they’re still warm. Bet you can’t resist! I know I sure can’t. 

I AM EXCITED YOU ARE VIEWING MY CHOCOLATE CHIP PECAN COOKIE RECIPE AND WOULD LOVE TO SEE HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

BE SURE TO COME BACK AND GIVE THIS RECIPE SOME STARS AND LET ME KNOW HOW YOU LIKE IT IN THE COMMENTS.

Other Recipes You May Enjoy!

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Oatmeal Chocolate Chip Cookie Recipe

Whether it’s oatmeal chocolate chip or chocolate chip oatmeal cookies call it whatever you want but these cookies are yum yum! I hope you enjoy these cookies as much as my family and I do.

One bite is all you need to fall in love with this oatmeal chocolate chip cookie recipe. Easily makes 5 dozen. Perfect for giving some away to friends too!

Ingredients

• 1 cup unsalted butter
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs at room temperature
• 2 teaspoons vanilla extract
• 1 1/4 cup all-purpose flour
• 3 cups quick oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 3 cups semi-sweet chocolate chips

Directions:

Preheat oven to 325 degrees Fahrenheit.

In a large bowl, using a hand mixer, beat together butter, brown sugar and granulated sugar until creamy.

Combine eggs and vanilla to butter sugar mixture and continue beating until smooth.

Add remaining ingredients with the exception of the chocolate chips. Continue using the hand mixer when adding the dry ingredients.

Add chocolate chips last and stir with a wooden spoon.

Prepare baking pans by spraying with non-stick cooking spray or my preference is to line with parchment paper (makes for easier clean up).

I did say “pans” as in pleural. For this recipe I use two baking pans. That way while one is in the oven I can scoop out the other batch getting it ready for the oven.

Using a cookie scoop, make 12 balls, place on baking sheet, slightly push down center and bake for 15 – 17 minutes. Plus by using the scoop all cookies should be evenly proportioned every time. This recipe makes 5 dozen cookies.

Remove cookies from oven. Let rest about 5 minutes before removing from pan.

Transfer cookies to a cooling rack and allow to cool. Go ahead! Eat a cookie or two while they’re still warm. Bet you can’t resist! I sure can’t. 🙂

Store cookies in a closed container. Enjoy!

I AM EXCITED YOU ARE VIEWING MY OATMEAL CHOCOLATE CHIP COOKIE RECIPE AND WOULD LOVE TO SEE HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

BE SURE TO COME BACK AND GIVE THIS RECIPE SOME STARS AND LET ME KNOW HOW YOU LIKE IT IN THE COMMENTS.

Other Recipes You May Enjoy!

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Satisfy your sweet tooth with this easy puff pastry cherry turnover recipe. Prepare as a dessert or a special treat. Great for breakfast too!

How To Satisfy A Sweet Tooth?

Satisfy your sweet tooth with this easy cherry turnover recipe using Pepperidge Farm Puff Pastry Sheets. You may change up the filling to anything your little heart desires. Sometimes I will use apple or blueberry pie filling. Either way, these puff pastry turnovers are the bomb!

McDonald’s Cherry Pies

Every Spring we would look forward to heading to our local fast food chain, McDonalds, for their scrumptious cherry pie. But for some unknow reason they stopped producing it. If I remember right the last time McDonald’s had cherry pies on their menu was back in 2011. So, this recipe was created with McDonalds, early days, cherry pie in mind.

Cherry Turnover Recipe

Make this one of your new go-to quick and easy recipes. It yields 8 light, fluffy turnovers filled with cherry pie filling then drizzled with a sweet icing.

Ingredients:

• 1 box Pepperidge Farm Puff Pastry Sheets
• 20 ounce can cherry pie filling
• 1/4 teaspoon almond extract
• 1/2 cup flour (for dusting)
• 1 1/2 cup powdered sugar
• 2 Tablespoons milk
• 1/2 teaspoon pure vanilla extract

Instructions:

Thaw Pastry Sheets

Remove puff pastry from box and allow to thaw at room temperature for approximately 30 minutes.

Preheat oven to 375 degrees Fahrenheit.

Prepare Filling

Place cherry pie filling in a medium bowl. Add almond extract. Stir until well combined and set aside.

Roll Out Pastry Sheet

Unfold pastry sheet on a lightly floured surface. The pastry sheet will have two fold lines. If needed be, gently smooth out folds by using your index finger and rubbing it over the fold in a circular motion until smooth. Then add a splash of flour to the top of the pastry and begin rolling out.

Cutting Pastry Sheet

Using a sharp knife, gently make two cuts into the pastry sheet to make four squares.

Fill Pastry Sheets

Place two tablespoons of pie filling in center of pastry sheet. Be careful not to over fill as the filling may escape during baking.

Take one corner of the pastry sheet and fold it over the filling to make a triangle. Use a fork to press and seal the edges of each turnover. Place turnovers on a baking sheet lined with parchment paper. I like to use the parchment paper because sometimes the filling will seep out and it just makes for easy cleanup.

Bake

Bake turnovers for 20 – 25 minutes or until slightly or lightly browned and the pastry has that puffed look.

Icing

Although this cherry turnover recipe looks and tastes better with icing, it is optional.

In a small bowl add powdered sugar, milk and vanilla extract. Stir to combine until smooth. TIP: Using a drinking glass, place a sandwich baggie in the glass allowing the opening to hang over the glass edge. Pour icing into baggie, release air and seal. Using kitchen shears cut a small corner out of the bottom of the baggie and gently pipe icing over cherry turnovers. Add as little or as much icing as desired.

Serve turnovers warm or at room temperature. These turnovers are great for a dessert after any meal and also makes a great breakfast treat too! Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S EASY PUFF PASTRY CHERRY TURNOVER RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

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Recommended Book!

Other Recipes You May Enjoy!

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Remember When?!

Remember back in the day, approximately 50+ years ago, when we would eat hot fudge ice cream sundaes out of these cute little cups? And then there was this oh so dreamy hot fudge topping that would be served on top? That was the best hot fudge ever! Do you remember that?

Today, if you head out to your local ice cream parlor and order a hot fudge chocolate sundae more than likely it will come in a little plastic or heavy paper bowl with a real thin runny chocolate. Not sure really what to call it, maybe a chocolate syrup of some sort. I don’t know but seriously, it’s just not the same as the good ole days. You know that saying, “They don’t make things like they used to”! Well, this recipe here will take you back in time.

Chewy Hot Fudge Sundae Topping Recipe

Bring back memories of the good ole days with this old-fashioned homemade hot fudge topping recipe and relive the days of the ice cream hot fudge sundae!

Ingredients:

• 2 ounces unsweetened chocolate bar (I use Baker’s Premium Bar)
• 3 Tablespoons unsalted butter
• 2 Tablespoons light corn syrup
• 3/4 cup heavy whipping cream
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• pinch salt

Instructions:

Using a sharp knife slice chocolate into thin slices. The chocolate will resemble that of shaved chocolate.

In a saucier pan melt butter and chocolate over medium heat. Add corn syrup and stir until well combined.

Add whipping cream to the chocolate mixture while stirring over medium heat. Slowly add sugar and stir until dissolved.

Once sugar has dissolved stop stirring and allow mixture to boil for 5 minutes without stirring.

Remove from heat and add vanilla extract and salt.

Allow mixture to cool and transfer to a glass mason jar.

Serving Homemade Hot Fudge Topping

Serve the homemade fudge topping warm over vanilla ice cream or any ice cream or frozen custard as desired. The topping goes on smooth and as it rests on the frozen ice cream it will begin to get chewy within a few seconds just like the good ole days! Refrigerate leftovers.

Rewarm Hot Fudge Topping

While storing the hot fudge in the refrigerator it will slightly harden. It can easily be warmed in the microwave in 30 second increments until the hot fudge becomes pliable and easy to pour.

I AM EXCITED YOU ARE VIEWING JETT’S OLD-FASHIONED HOMEMADE HOT FUDGE TOPPING RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA! 

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OTHER RECIPES YOU MAY ENJOY

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Homemade Strawberry Marshmallows

Oh, my! These homemade strawberry marshmallows are da bomb! And if you hang with me for awhile you will find out my secret ingredient.

I’ve always made regular plain white homemade marshmallows flavored with vanilla extract but I really wanted to experiment and add some color and flavor.

Ingredients:

• 3 cups granulated sugar
• 1 1/4 cup light corn syrup
• 1/4 teaspoon salt
• 3/4 cups water
• 4 envelopes unflavored gelatine
• 3/4 cups cold water
• 2 teaspoons strawberry extract
• 1 cup confectioners’ powdered sugar
• 1/4 cup melted coconut oil or vegetable oil (for brushing)
• parchment paper
• 9×13 pan
• 2 – 4 drops of red food coloring (I used 2 drops)
• ?? Secret Ingredient ?? Adds a punch of flavor!

Directions:

Using a silicone brush, brush a 9×13 cake pan with oil. Line with parchment paper allowing a 2-inch overhang on all sides. Then brush parchment paper with oil (bottom and sides); set aside.

Put granulated sugar, corn syrup, salt and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar.

Continue cooking for about 9 minutes without stirring (or until the mixture registers 230 degrees Fahrenheit on a candy thermometer).

While the sugar mixture above is reaching temperature put 3/4 cup cold water into a mixing bowl; sprinkle with gelatin and set aside for 5 minutes.

After five minutes use a mixer with the whisk attachment and mix the gelatin on low-speed.

Add hot syrup into gelatin mixture. Gradually increase speed to high; beat for about 12 minutes or until mixture is very stiff. Incorporate strawberry extract while beating.

Pour into prepare 9×13 cake pan. With the melted coconut oil brush a spatula and smooth the mixture in the cake pan so it is flat on top.

Set the pan aside uncovered for about 3 hours or until firm.

We’re Just About Done!

Sift 1 cup of confectioners’ sugar into a large bowl. Sprinkle about half of the sugar onto a work surface. Unmold the marshmallow mixture onto the confectioners’ sugar on the work surface. Remove and discard parchment paper.

Lightly brush a sharp knife with the coconut oil and cut marshmallow into 2-inch squares. After each cut, rinse the knife off in hot water and re-oil the knife prior to making another cut. Continue this step until the marshmallows are completely cut.

To get that additional flavor see Secret Ingredient first. Place cut marshmallows in bowl with the confectioners’ sugar. Toss until all sides of the marshmallows are covered in sugar.

Secret Ingredient!

Although this ingredient is completely optional I highly recommend using it as it packs a punch of flavor to the marshmallows.

The ingredient is STRAWBERRY KOOL-AID POWDER!

Add 1/2 tablespoon of the fruit powder to the 1/2 cup confectioners’ sugar. Do no add it to the sugar that was placed on the work surface but to the sugar that is still in the bowl.

Store marshmallows in an airtight container for 3 – 5 days.

How to serve strawberry marshmallows

Strawberry marshmallows are quite unique. The taste wonderful and look pretty. These marshmallows can be roasted like normal marshmallows or you can use this handy dandy S’mores Maker. And just like chocolate covered strawberries why not use these strawberry marshmallows to make Strawberry Smores! Matter of fact, I think I like these strawberry smores better than using plain marshmallows! Just saying!

ENJOY!

I AM EXCITED YOU ARE VIEWING JETT’S STRAWBERRY MARSHMALLOW RECIPE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE SOME!

***Please come back and share your comments and tell my readers how you like this recipe.***

Products We Love!

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If you love chocolate you will fall in love with this all new Ultimate Chocolate Lunar Pie recipe. I say “all new” because I can’t find a single recipe for anywhere for a “Chocolate Lunar Pie”!

If I had to describe this pie I would have to say it is a combination of a firm chocolate pudding and truffle consistency with the top layer of the pie slightly crunchy like that of a brownie.

Where a Pie Gets Its Name

Coming up with a unique name for any recipe is not an easy task especially for a pie recipe.

You know how there is a book available for “Baby Names” where you could thumb through hundreds or even thousands of names and decide what to name a baby? Well, unfortunately there isn’t a “Pie Name” book! What’s up with that!

If you think about it, you don’t need a book to name a pie. All you need is a little creative thinking. Have you heard the saying, “Built it and they will come”? Well, make it and it will come, a name that is!

What Goes With Pie

Creating this pie happened during a hot sweltering day in mid-July while inside our air conditioned home trying to keep cool. It was July 20, 2019 to be exact. Not only was I making this awesome pie but I was also making homemade All-Natural Creamy Vanilla Bean Ice Cream to go with this pie. I was going to making sure my family would be cool that day!

Up Close and Personal

After preparing the pie and after it cooled my husband and I were enjoying a slice of this wonderful pie with ice cream. We began discussing what to name this pie as though it was a child.

We threw a few names around here and there but nothing really clicked. Then after really examining this pie up close it hit us. We got it! With a little imagination we came up with a name and it fits it perfect!

Take a nice close look at this enlarged photo. Look hard and let your imagination take over. But before you answer, let me share something very important first.

Let’s Back Up For A Moment to 1969

July 20th is a historical date in the United States of America. On that date in the year of 1969 Apollo 11 lifted off from the famous pad 39A which is the rocket launch site from the John F. Kennedy Space Center in Florida.

That date, July 20, 1969, is when everyone that wasn’t present to watching the actual footage of the space ship being launched in person, gathered around the family television to watch this jaw dropping event.

Yes, in 2019 it was 50 years ago, July 20, 1969, when Neil Armstrong, Apollo 11’s Commander, made history of being the first person to walk on the lunar surface, also known to many as “the moon”.

The Lunar Surface

That was it! This pie had the appearance of the lunar surface. The surface of the moon! The one we were shown many years ago that man walked upon. So, we decided to call this pie the “Chocolate Lunar Pie” to honor the 50th Anniversary of Apollo 11’s mission to the moon.

By no means was this Chocolate Lunar Pie recipe initially created with Apollo 11 in mind but after making this delicious pie and finding out it was created on the 50th Anniversary it only seemed appropriate. After all, it did have the appearance of the lunar surface.

Chocolate Lunar Pie Recipe

Ingredients:

• 1 cup pecans chopped
• 4 Tablespoons organic cacao powder
• 1 1/2 cup granulated sugar
• 3 Tablespoons cornstarch
• 1 teaspoon vanilla extract
• 2 whole eggs
• 1 can evaporated milk (5 ounces)
• 4 Tablespoons unsalted butter melted
• 1 pie crust unbaked (9-inch)

Instructions:

Preheat oven to 350 degrees Fahrenheit.

Prepare pecans by first chopping. I like using this chopper because it literally takes less than 5 second to chop. Set chopped nuts aside for later.

Combine organic cacao powder, sugar and cornstarch in a medium bowl and set aside.

Melt butter over low heat and allow to slightly cool.

In a separate bowl whisk eggs, milk and vanilla. Add melted butter and stir well. Combine this mixture, the cacao sugar mixture and chopped nuts together and stir until well incorporated.

Pour mixture into an unbaked pie crust and bake for 40 – 45 minutes or until center is firm or no longer jiggles.

Allow pie to cool completely before cutting.

Serve with whipping cream or homemade vanilla bean ice cream and ENJOY!

I AM EXCITED YOU ARE VIEWING JETT’S CHOCOLATE LUNAR PIE RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

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OTHER RECIPES YOU MAY ENJOY!

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you!  However, I only recommend products I absolutely love and would use in my own home! 

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Tradition

This ultimate chocolate sheet cake recipe has been a family tradition of ours for many years. The tradition is, we make it every Fourth of July! And, it is such a big hit that everyone eats it all or takes some “to go” that we usually don’t get enough for ourselves. Therefore, I bake another one a few days later. Shh..don’t tell anyone! I’m afraid they will drop by for some more. 😉

I really don’t mind making another chocolate sheet cake. I just don’t know why I don’t go ahead and make two cakes while I’m at it. Lol! Maybe one of these days.

Jump to Recipe

Ultimate Chocolate Sheet Cake Recipe

Cake Ingredients:

• 2 cups all purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 2 sticks butter (16 Tablespoons or 1 cup butter)
• 4 Tablespoons Organic Cacao Powder
• 1 cup water
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract (see recipe for homemade vanilla extract)

Frosting Ingredients:

• 1 stick butter (8 Tablespoons or 1/2 cup butter)
• 4 Tablespoons Organic Cacao Powder
• 1 1 pound box powdered sugar (3 1/2 to 4 cups unsifted powdered sugar)
• 6 Tablespoons buttermilk
• 1 cup chopped nuts (I use whole pecans and use this chopper)
• 1 teaspoon vanilla extract

Cake Instructions:

Preheat oven to 350 degrees Fahrenheit.

Mix together flour, sugar and baking soda and sit aside.

In a small saucepan bring to boil 2 sticks of butter, 4 Tablespoons cacao and 1 cup water and pour into flour mixture (I like using the lower part of this double boiler saucepan).

Add eggs, 1/2 cup buttermilk, 1 teaspoon vanilla extract and with an electric hand mixer mix about one minute.

Line a 12×18 sheet cake pan with aluminum foil. You might ask if this necessary. Seriously, I don’t think it really matters but that is the way I have always done it. For one thing it makes for easy clean up and another it saves the pan from being scratched during cutting pieces for serving!

Pour batter into lined sheet cake and bake for 20 minutes. While the cake is baking prepare the frosting. Tip: After the cake has completed baking frost cake while it is still warm and while frosting is hot.

Frosting Instructions:

In a small saucepan bring to boil 1 stick butter, 4 Tablespoons cacao, and 6 Tablespoons buttermilk. Remove from heat and stir in 1 box powdered sugar, vanilla extract and 1/2 cup chopped nuts.

While frosting is hot pour over warm cake and smooth out. Top with remaining nuts and allow cake to cool completely.

Enjoy!

I AM EXCITED YOU ARE VIEWING JETT’S ULTIMATE CHOCOLATE SHEET CAKE RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

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PRODUCTS WE RECOMMEND

Other Recipes You May Like:

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Orange You Glad I Said Pound Cake Recipe?

Yes, you will be glad you stumbled across this moist and scrumptious poppy seed pound cake recipe. This cake is flavored with almond and vanilla extracts with a bit of butter flavoring complimented with an orange citrus glaze drizzled on top. Makes my mouth start watering just saying the words!

Jump to Recipe

Poppy Plants

Poppy seeds are tiny little seeds that are harvested from dried seed pods from an actual poppy plant.

All parts of the poppy plant contain or carry the opium alkaloids, especially morphine and codeine. Therefore, any foods containing poppy seeds can result in a false positive drug screening test.

With that being said, if your employer performs random drug testing you may want to avoid this recipe.

Poppy Seed Pound Cake Recipe

Cake Ingredients:

• 3 cups all-purpose flour
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon baking powder
• 2 1/4 cups granulated sugar
• 1 1/2 cup vegetable oil
• 1 1/2 cup milk
• 3 eggs
• 1 1/2 teaspoons each of almond extract, vanilla extract and butter flavoring
• 1 1/2 teaspoon poppy seeds

Orange Glaze Ingredients:

• 1/2 cup concentrated orange juice
• 3/4 cup powdered sugar
• 1/2 teaspoon each almond extract, vanilla extract and butter flavoring

Cake Instructions:

Preheat oven to 350 degrees Fahrenheit.

Mix all ingredients together except for the poppy seeds and beat for two minutes (do not over beat). Then gently fold in the poppy seeds.

Pour into two greased and floured loaf pans.

Bake for 1 hour.

Remove from oven and allow to cool on cooling rack for 5 minutes. Then to remove cake from pan gently invert onto cooling rack and give the pan a few swats on the bottom and cake should release.

Orange Glaze Instructions:

Mix all ingredients together and spoon glaze over cake while still warm.

I AM EXCITED YOU ARE VIEWING JETT’S POPPY SEED POUND CAKE RECIPE AND WOULD LOVE TO SEE HOW IT TURNS OUT SHOULD YOU DECIDE TO MAKE IT! BE SURE TO USE THE HASHTAG ON SOCIAL MEDIA!

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