2 1/4 cups flour
1 1/2 cups sugar
1/2 cup butter, softened
1 1/4 cup buttermilk
3 1/2 tsp baking powder
1 tsp salt
1 tbs vanilla
3 eggs*
3/4 cup rainbow sprinkles

preheat oven to 350°. grease the bottom of two 9″ round cake pans & line with parchment paper. grease parchment & set aside.

with an electric mixer, beat all ingredients except the rainbow sprinkles. beat on high speed for 3 minutes, scraping the bowl occasionally.

when mixed well, fold in the rainbow sprinkles. stir only briefly so the colors don’t start to run. pour batter evenly into the prepared pans.

bake for 30-35 minutes or until a toothpick comes out clean. let cool on wire racks.

*IF YOU DESIRE AN ALL WHITE CAKE, YOU CAN SUBSTITUTE 6 EGG WHITES FOR THE 3 WHOLE EGGS. HOWEVER, THE CAKE WILL NOT BE AS TENDER.

preheat oven to 500°, rack in the middle position.

2 sticks butter
1 1/3 cups semisweet chocolate chips (I recommend ghiradelli if you can find them)
4 egg yolks
5 whole eggs
1 cup sugar
1 cup flour
vanilla ice cream to finish the dish

before you start, select the pans you want to use from the following suggestions:

you can use large-size deep muffin cups to bake these cakes, but if your muffin pan is solid & the cups don’t lift out, you’ll have to remove each cake by using two soup spoons as pincers to pry them out. each batch will make 9 cakes if you use large muffin tins.

a popover pan is also a possibility, especially the kind with removable cups, but you’ll have to run a knife around the inside of each cup & tip it over to remove the cake. each batch will make 6 cakes in large, deep popover cups.

you can also use individual souffle cups, but again, you will have to use two soup spoons or run a knife around the inside of the dish to remove the cakes from the souffle cups. each batch will make 8 small or 6 large souffle dish cakes.

I’VE FOUND IT’S ALOT EASIER TO USE THE DISPOSABLE FOIL POT PIE TINS YOU CAN BUY AT THE GROCERY STORE. WITH THOSE YOU CAN JUST FLIP THEM OVER ON THE DESSERT PLATE OR BOWL, PRESS DOWN ON THE FOIL BOTTOMS WITH A POTHOLDER, & THE CAKES WILL FLOP RIGHT OUT.

grease & flour the insides of the pans you’ve chosen. as an alternate to that messy procedure, you can spray them with nonstick BAKING spray (the kind with flour added).

place the butter & chips in a medium-size microwave-safe bowl. heat the contents for 90 seconds on HIGH. take the bowl out of the microwave & try to stir the contents smooth. if you’re able to stir the mixture smooth, set it on the counter & let it cool. if the chips are not melted yet, microwave them in 20 second intervals on HIGH until they are.

when you are able to cup your hands around the bowl comfortably & you don’t think the chocolate mixture is so hot it will cook the eggs you’re about to add, separate 4 eggs into yolks & whites. put the whites in the fridge for another use, & whisk the yolks until they’re thoroughly mixed. then slowly add them to your bowl with the chocolate mixture, stirring all the while.

add 5 more whole eggs to your mixture one at a time, stirring thoroughly after each addition.

blend in the sugar, stirring until it’s thoroughly incorporated.

mix in the flour & stir until the batter is smooth & free from lumps.

transfer the batter to the pans you’ve selected, dividing it up between 9 large muffin tins, 6 large popover tins, 8 small souffle dishes, 6 large souffle dishes, or 6 disposable foil pot pie tins. place the pans you used on a baking sheet & put them in the oven.

bake at 500° for EXACTLY 7 minutes. set the oven timer & don’t open the oven door while they’re baking. the success of this recipe depends on high even heat for a limited amount of time. you want to bake the outside & leave the inside filled with hot molten chocolate.

when your timer rings, immediately take the cakes from the oven & place them on a wire rack. The damp center of each cake will be barely visible & they may jiggle a bit when you move them to the cooling rack. don’t worry. that’s the way they’re supposed to be.

give the cakes 2 minutes to set up slightly. then upend them on dessert plates or bowls. use two forks to pull apart the tops to expose the chocolate sauce in the center.

use a small ice cream scoop to drop vanilla ice cream in the center of the rich molten chocolate.

serve immediately to rave reviews.

NOTE: IF YOU HAVE LEFTOVER CAKES, THEY CAN BE REHEATED IN THE MICROWAVE, BUT THEY WON’T BE THE SAME. THEY’LL STILL BE TASTY, BUT THE CENTERS WILL TURN INTO MOIST CAKE RATHER THAN HOT FUDGE SAUCE.

1 box yellow cake mix
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar
2 tsp vanilla, divided
3/4 cup sour cream
3 eggs
2 oz unsweetened chocolate squares
2 tbs butter OR margarine
1 cup 10x sugar

grease bottom of a 10″ springform pan. prepare cake mix as directed on pkg; pour into the prepared pan.

bake at 325° for 25 minutes if using a silver springform pan; 300° for 20 minutes if using a black nonstick springform pan. cool.

beat cream cheese, sugar & 1 tsp of the vanilla in a lg bowl with an electric mixer on medium speed until well blended.

add sour cream & mix well.

add eggs, one at a time, mixing on low speed after each addition until just blended. pour over cake layer in pan.

bake at 325° for 40-45 mnutes or until center is set if using a silver pan; 300° for 40-45 minutes or until center is set if using a dark nonstick pan.

run a knife or metal spatula around the rim of the pan to loosen cake; cool before removing rim.

place chocolate, milk & butter in a medium microwavable bowl.

microwave on HIGH 2 minutes, or until butter is melted, stirring after 1 minute. stir until chocolate is completely melted.

add 10x sugar & remaining 1 tsp vanilla. mix well.

spread over cooled cheesecake.

refrigerate 4 hours or overnight.

CUPCAKES:

1/4 cup creamy peanut butter
1 cup sliced & firmly packed ripe banana
1 tbs canola oil
3 tbs water
1 lg egg
1 tbs dutch process cocoa powder
1 (9 oz) box devil’s food cake mix without pudding

PEANUT BUTTER FROSTING:

2 1/2 tbs softened unsalted butter
1/4 cup creamy peanut butter
1/3 cup plus 2 1/4 tsp 10x sugar
1 1/2-2 tsp whole milk
2 1/2 tbs roasted & lightly salted chopped peanuts
10 dried banana chips

preheat oven to 375°. place a medium-sized platter in the freezer.

line 10 standard muffin cups with paper liners. set aside.

to make the cupcakes, in a medium bowl & with an electric mixer, beat the peanut butter, sliced banana, oil & water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. on low speed, beat in the egg, cocoa powder & the cake mix. increase speed to medium-high & beat for 1 minute or until batter is well blended.

spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. bake on the center rack for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean.

remove cupcakes from the pan & place on the platter in the freezer. freeze for 8 minutes to quickly cool the cupcakes.

while the cupcakes cool, make the frosting. with an electric mixer, beat together the butter & peanut butter until smooth. gradually beat in the 10x sugar & 1 1/2 tsp milk until frosting reaches a spreadable consistency. if needed, add up to an extra 1/2 tsp of milk to make frosting smooth. frost cupcakes. sprinkle the tops with an even amount of the chopped peanuts. garnish the tops of each cupcake with a dried banana chip.

makes 10 cupcakes

CAKE BATTER

2 cups cake flour
1 1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsweetened cocoa powder
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2 eggs
1/2 cup vegetable oil
1 tsp vanilla
scant 1 cup buttermilk
1 cup malted milk balls, roughly chopped

MALTED MILK BALL FROSTING

1/2 cup (1 stick) unsalted butter
1/2 cup unsweetened cocoa powder
4 cups 10x sugar, sifted, OR as needed
1/2 cup half-and-half, or as needed
1 1/2 tsp vanilla
1/2 cup crushed malted milk balls

1/2 cup malted milk balls for garnish (optional)

preheat the oven to 350°. spray or grease & lightly flour three 8″ round cake pans.

sift together the flour, baking soda, baking powder, salt, & cocoa. set aside.

in a lg bowl, with an electric mixer, cream together the butter & sugar until light & fluffy, about 2 minutes. add the eggs, oil, & vanilla, beating until incorporated. mix in the flour alternately with the buttermilk. mix in the chopped malted milk balls.

pour the batter into the prepared pans. bake in the center of the oven until a cake tester or toothpick inserted into the center of the cake comes out clean, about 25-30 minutes. cool the cakes in the pans for 5 minutes. run a knife around the edges of the cake layers to loosen them, then invert onto wire racks & let cool completely.

to make the frosting: in a heavy medium saucepan, combine the butter & cocoa & bring to a boil over medium heat, stirring often. pour the mixture into a lg bowl. stir in the 10x sugar alternately with the half-and-half until smooth. mix in the vanilla & malted milk balls. if the frosting is too thick, add more half-and-half, 1 tbs at a time. if it is too thin, beat in more sifted 10x sugar, 1/4 cup at a time.

set one cake layer on a plastic plate or cardboard round & frost the top. add a second layer & frost. top with the last cake layer & frost the top & sides of the cake. if desired, garnish with a rim of malted milk balls.

CUPCAKE BATTER

1 3/4 cups cake flour
2 tsp baking powder
3 egg whites, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups sugar
2/3 cup milk
2 1/4 tsp vanilla
1/4 tsp ground nutmeg

LEMON CURD
(recipe follows)

10x sugar, for sprinkling over cupcakes

preheat the oven to 350°. line a muffin pan with paper cupcake liners.

sift the flour & the baking powder into a medium bowl. set aside.

in a lg bowl, with an electric mixer, beat the egg whites until stiff peaks form. set aside.

in a lg bowl, using an electric mixer, cream the butter & sugar until light, about 2 minutes. add the flour mixture alternately with the milk, beating well after each addition. the batter should be smooth. beat in the vanilla & nutmeg. fold in the egg whites.

spoon the batter into the prepared muffin pan, filling the cups 3/4 full. bake in the center of the oven for 16-20 minutes, or until a cake tester comes out clean. cool in the pan for 5 minutes, then remove the cupcakes to a wire rack to cool completely.

to assemble, cut off the dome of each cupcake & set aside. with a tablespoon remove a spoonful of cake from the center of each cupcake. fill each cavity with lemon curd, & spread the top of the cupcake with more lemon curd. cut each cupcake dome in half & lay the two halves on top of a cupcake, cut side facing out, to resemble butterfly wings. sprinkle with 10x sugar.

makes 12 cupcakes

EASY LEMON CURD

3 eggs
1 cup sugar
1/2 cup freshly squeezed lemon juice, strained
1/2 cup (1 stick) unsalted butter, cut into pieces

in a medium heavy saucepan, whisk together the eggs & sugar. whisk in the lemon juice & butter. cook over medium heat, whisking constantly, until the mixture thickens, about 6-8 minutes. do not let the lemon curd come to a boil.

pour the lemon curd into a heatproof bowl & cover with plastic wrap or waxed paper. refrigerate until chilled & thickened, about 4 hours.