Most fattening recipe you can think of?
So my husband and I have a bet going that we started yesterday. He is in the navy and in a few weeks he is leaving for 5 months, our bet is which one of us can lose the most body weight percent over the time he is gone (because men lose weight more quickly than women). He is playing dirty because he bought me a stand mixer for Christmas. I know I can send him cookies and cakes on the boat but I need the most fattening (and tasty) recipes to send to him because if I win, I get to go to max out the credit card at Saks and if he wins he gets to re-decorate the living room…. in other words, HE CANT WIN!
Here’s something from Forbes:
http://www.forbes.com/health/2005/11/15/holiday-foods-fat-cx_sy_1116feat_ls.html
Paula Deen’s Peanut Butter Chocolate Cake
http://www.bakespace.com/recipes/detail/Paula-Deen’s-Chocolate-Peanut-Butter-Gooey-Cake/25130/
here is the nutrition information
http://www.thedailyplate.com/nutrition-calories/food/generic/peanut-butter-chocolate-cake
Caramelized Plum Cake
Ingredients
Fruit Topping:
5 medium plums or 2 large Granny Smith apples(about 1 pound)
2 Tablespoons margarine or butter
2/3 cup packed dark brown sugar
Cake:
1 1/2 cups cake flour (not self-rising)
1 1/2 teaspoons baking powder
1/4 teaspoons salt
6 tablespoons margarine or butter (3/4 stick), softened
3/4 cup granulated sugar
4 ounces almond paste (about half 7- to 8-ounce can or tube)
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
1.Preheat oven to 350F. Wrap outside of 10" by 3" spring form pan with foil to prevent batter from leaking. Grease side of pan.
2.Prepare Fruit Topping: Cut each unpeeled plum into thin wedges (or peel, core, and thinly slice each apple). Place margarine or butter in spring form pan and heat in oven until melted, about 4 minutes;
remove from oven. In small bowl, with a fork, stir brown sugar into melted margarine or butter until blended, spreading mixture to coat bottom of pan. Arrange fruit on top of brown sugar mixture, overlapping pieces slightly; set aside.
3.Prepare Cake: In medium bowl, combine cake, flour, baking powder, and salt; set aside.
4. In large bowl, with mixture at low speed, beat margarine or butter, granulated sugar, and almond paste until blended, about 2 to 3 minutes, scraping bowl often with spatula. Increase speed to medium; beat until well mixed, occasionally scraping bowl. Gradually beat in eggs and vanilla, just until blended.
5. With mixer at low speed, alternately add floure mixture and milk to almond paste mitxture, starting and ending with flour mixture; beat untill just mixed. Pour batter over fruit in pan.
6. Bake 55 to 60 minutes, untill toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. With spatula, loosen cake from side of pan. Invert cake onto large plate; remove side and bottom of pan. Let cake cool at least 1 hour before serving. Makes 12 servings
Homemade brownies
1/2 cup butter + 2 Tbsp.
6 Tablespoons cocoa powder
1 cup sugar
2 eggs
1 tsp. vanilla
1/4 tsp. salt
3/4 cup flour
Melt the butter and add the cocoa powder. Mix until smooth. Add all other ingredients and mix until smooth. Bake in an 8×8 inch pan at 340 degrees for 25 minutes.
Chocolate Cupcakes:
* 1 1/3 cups all-purpose flour
* 1/4 teaspoon baking soda
* 2 teaspoons baking powder
* 3/4 cup unsweetened cocoa powder
* 1/8 teaspoon salt
* 3 tablespoons butter, softened
* 1 1/2 cups white sugar
* 2 eggs
* 3/4 teaspoon vanilla extract
* 1 cup milk
1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Chocolate Frosting:
* 2 3/4 cups confectioners’ sugar
* 6 tablespoons unsweetened cocoa powder
* 6 tablespoons butter
* 5 tablespoons evaporated milk
* 1 teaspoon vanilla extract
1. In a medium bowl, sift together the confectioners’ sugar and cocoa, and set aside.
2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Put Sprinkles on them too
Barb’s Chocolate Cake
* 2 eggs
* 1 cup white sugar
* 2 tablespoons butter, softened
* 1 cup vegetable oil
* 1/2 cup unsweetened cocoa powder
* 1/2 cup buttermilk
* 1 teaspoon vanilla extract
* 2 1/4 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 1/2 teaspoons baking soda
* 1/4 teaspoon salt
* 1 cup boiling water
* 1 cup semisweet chocolate chips
* 1/2 cup butter, softened
* 1 cup confectioners’ sugar
* 2/3 cup unsweetened cocoa powder
* 1 teaspoon vanilla extract
* 2 tablespoons milk
* 1 tablespoon strong brewed coffee
1. In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, white sugar, 2 tablespoons butter or margarine, oil, 1/2 cup cocoa, buttermilk and vanilla. (Instead of buttermilk you can use 3 tablespoons softened butter or margarine, 1/2 cup milk and 1 tablespoon vinegar.)
2. Sift the flour, baking powder, baking soda, and salt; add to the sugar and egg mixture. Blend well. Fold in the boiling water.
3. Place batter in two greased and floured 8 inch round cake pans. Sprinkle 1/2 cup chocolate chips over each pan. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cool.
4. To Make the Icing: Begin by beating together 1/2 cup butter or margarine, confectioners’ sugar and 2/3 cup cocoa; add 1 teaspoon vanilla, milk and coffee. Beat until very smooth. Add more confectioners’ sugar until you obtain the consistency you want. Spread on cake.
Black Forest Cake II
* 1 2/3 cups all-purpose flour
* 2/3 cup unsweetened cocoa powder
* 1 1/2 teaspoons baking soda
* 1 teaspoon salt
* 1/2 cup shortening
* 1 1/2 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1 1/2 cups buttermilk
* 1/2 cup kirschwasser
* 1/2 cup butter
* 3 1/2 cups confectioners’ sugar
* 1 pinch salt
* 1 teaspoon strong brewed coffee
* 2 (14 ounce) cans pitted Bing cherries, drained
* 2 cups heavy whipping cream
* 1/2 teaspoon vanilla extract
* 1 tablespoon kirschwasser
* 1 (1 ounce) square semisweet chocolate
1. Preheat oven to 350 degrees F (175 degrees C). Line the bottoms of two 8 inch round pans with parchment paper circles. Sift together flour, cocoa, baking soda and 1 teaspoon salt. Set aside.
2. Cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Beat in flour mixture, alternating with buttermilk, until combined. Pour into 2 round 8 inch pans.
3. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Cool completely. Remove paper from the cakes. Cut each layer in half, horizontally, making 4 layers total. Sprinkle layers with the 1/2 cup kirshwasser.
4. In a medium bowl, cream the butter until light and fluffy. Add confectioners sugar, pinch of salt, and coffee; beat until smooth. If the consistency is too thick, add a couple teaspoons of cherry juice or milk. Spread first layer of cake with 1/3 of the filling. Top with 1/3 of the cherries. Repeat with the remaining layers.
5. In a separate bowl, whip the cream to stiff peaks. Beat in 1/2 teaspoon vanilla and 1 tablespoon kirshwasser. Frost top and sides of cake. Sprinkle with chocolate curls made by using a potato peeler on semisweet baking chocolate.
Angel Icing
* 2 egg whites
* 3/4 cup white sugar
* 1/3 cup corn syr