Chocolate Turtle Cake - It's My 1st Blogiversary!

Yep, its my Blogiversary! Exactly one year ago today, I published my first blog post. That is so hard to believe! These past 12 months have seemed to fly by so quickly. I've had such a blast having my own blog, but without you all I probably wouldn't have kept it up. So thank you for taking the time to read it! It means so much to me : ) Heres to many more years of fun in the blogosphere!

This is actually a cake I made for my mom's birthday, but I thought this would be an opportune time to share the recipe. It is a little bit involved, but totally doable if you tackle it one step at a time : )

Super rich, super chocolatey, super delicious! Definitely a crowd pleaser. Yum!

Chocolate Turtle Cake

Serves 12

3 Cake Layers (recipe below)

Caramel Filling (recipe below)

Chocolate Filling (recipe below)

Caramel Frosting (recipe below)

Chocolate Ganache (recipe below)

Place one cake layer on a cake stand. Using caramel frosting, pipe a frosting border around the top edge of the cake to make a barrier (so the filling won't leak out). Spread half of the caramel filling evenly over cake. Pipe half of the chocolate filling evenly over caramel filling, spreading it out to the edges of the cake. Top with second cake layer and repeat the process. Top with last cake layer. Frost entire cake with caramel frosting, reserving some to use as garnish. Slowly pour ganache over top of cake and allow to drip down the sides. Allow ganache to set. Pipe decorative rosettes of caramel frosting on top of cake, and place pecan halves in the center of each rosette. Enjoy!

For the cake:

Adapted from this recipe

1 1/3 cups cake flour (or 6.5 oz Soft White wheat flour + 2 tbls cornstarch)

1/2 cup dutch processed cocoa (I used "natural" processed)

1 cup sugar (or honey sucanat)

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (1 stick) butter, room temperature

1/2 cup whole milk, divided

3 large eggs

1 teaspoon vanilla extract

Preheat oven to 350°. Grease three 8-inch cake pans and line with parchment paper.

Lightly beat eggs, vanlla, and half of milk in a bowl. Mix until incorporated. Set aside.

Equip your mixer with whisk attachment and sift the flour, sugar, cocoa, baking powder and salt into the mixer bowl. Add butter and remaining milk. Beat on medium speed until smooth (about 4 minutes), scraping bowl as needed.

The mixture may start out rough looking, then turn thick and paste-like. After beating, add one-third of the egg mixture and mix on medium for two minutes. Add another third and beat for two minutes (the mixture will start to increase in volume). Add last third of the egg mixture, and beat for two minutes more.

Divide batter evenly between pans, (I use a kitchen scale to do this), and level out smooth. Bake for about 20-25 minutes. Cake is done when it springs back slightly when touched in the center, and a toothpick comes out clean.

Allow to cool completely in pans, (the cake should pull away form the sides of the pan as it cools, but if it doesn't, just run a knife around the edges to release). Once cooled, remove from pans and peel parchment paper off.

For the caramel filling:

2/3 cup dulce de leche (homemade* or store-bought)

1/3 cup chopped pecans

Stir together dulce de leche and pecans. Set aside until needed.

*To make homemade: Pour one can of sweetened condensed milk into a saucepan. Cook over low heat, stirring often, until it thickens and turns golden brown. (This might take up to an hour). (Reserve 1/3 cup to use in the frosting, and use the rest for the filling. If you're a little short, don't worry about it - you don't have to have exactly 2/3 cup).

For the chocolate filling:

Adapted from this recipe

1/2 cup (1 stick) butter, softened

2 2/3 cups confectioners' sugar, sifted

1/3 cup half-and-half

1 1/2 teaspoons vanilla

1/2 cup cocoa powder, sifted

In the bowl of an electric mixer, cream butter. Mix in cocoa powder, vanilla, and confectioners' sugar. Add half-and-half. Beat until creamy. Set aside until needed.

For the caramel frosting:

Adapted from this recipe

3/4 cup (1 1/2 sticks) butter, softened

2 cups powdered sugar

1 tablespoon heavy cream

1/2 teaspoon vanilla

Pinch of salt

1/3 cup dulce de leche

In the bowl of an electric mixer cream butter and sugar on low. Add cream, vanilla, and salt. Beat until there are no lumps. Scrap down bowl. Add dulce de leche. Beat until incorporated. If frosting is too thick, add a little bit more cream. Set aside until needed.

For the chocolate ganache:

Adapted from this recipe

8 oz. semi-sweet or milk chocolate, finely chopped

3/4 cup heavy cream

Make ganache after the cake is frosted and ready to go. Place chocolate in heatproof bowl. Pour cream in a saucepan and bring to a simmer. Pour cream over chocolate. Let stand for 1 minute. Whisk until smooth. Allow to cool for about 10 minutes, (if it thickens too much it will be difficult to pour over the cake). Slowly pour over cake, letting it drip down the sides. Enjoy!

Cinnamon Swirl Coffee Cake

Have you ever heard of a "zebra cake"? It is achieved by alternately pouring chocolate and vanilla batter into your cake pan, giving the finished product a swirled design - quite lovely!

This recipe uses the same method, but swaps the chocolate batter for cinnamon batter. It makes for a treat that is both delicious and pretty - oh yeah!

Whip one of these up soon - you'll be glad you did! Yum...

Cinnamon-Swirl Coffee Cake

Adapted from this recipe

Makes one 9" coffee cake

4 eggs

1 cup sugar (or honey sucanat)

1 cup milk

1 cup vegetable oil

1 teaspoon vanilla extract

2 cups all-purpose flour (or 10 oz Soft White wheat flour)

1 tablespoon baking powder

1/4 teaspoon salt

2 1/2 tablespoons cinnamon

Crumb Topping (recipe below)

Preheat oven to 350°. Grease a 9" cake pan, and line with parchment. (I used a springform pan, so I didn't use parchment).

Mix together eggs and sugar in a large bowl until light and creamy. Stir in the milk, oil, and vanilla.

Whisk together the flour, baking powder, and salt in a medium bowl Add to wet ingredients. Whisk to combine. Measure out just over two cups of the batter and place in a bowl. Add cinnamon and whisk until thoroughly incorporated.

Pour 1/4 cup of vanilla batter into the center of pan and allow to spread. Pour 1/4 cup of cinnamon batter on top, in the center of the vanilla batter (this will push the vanilla batter out more). Alternate between adding vanilla and cinnamon batters until all has been added. Top with crumb mixture.

Bake for 40-45 minutes, until golden brown and a toothpick inserted in the center comes out clean. (Mine took closer to 1 hour. Just make sure the toothpick comes out clean, and you'll be fine). Allow to cool for 10-15 minutes before transferring to a wire rack to cool completely. Enjoy!

Crumb Topping

Adapted from this recipe

1/3 cup granulated sugar (or honey sucanat)

1/3 cup dark brown sugar (or molasses sucanat)

3/4 teaspoon ground cinnamon

1/8 teaspoon salt

1/2 cup (1 stick) butter, melted and still warm

1 3/4 cups cake flour (or 8 oz Soft White wheat flour + 3 tbls cornstarch)

In a medium bowl whisk together the sugars, cinnamon, salt, and flour (plus the cornstarch, if using wheat flour). Add butter and stir until mixture comes together like a dough. Break apart into large pea-sized pieces. Set aside until needed.

Coconut Cross Cake

This cake is an Easter tradition in our home. We enjoy it very much. During this special season, its nice to be able to incorporate some of the symbolism into everyday things, even into your baking.

This cake is moist and delicious, and guess what? There are no fats in it whatsoever. No butter, no oil, no shortening, no nothing. Believe me though, you won't miss it...

Coconut Cross Cake

Adapted from Paula Deen

Serves 16

6 eggs, separated and at room temperature

1/2 cup cold water

2 cups sugar (or honey sucanat)

1 teaspoon vanilla extract

2 teaspoons coconut extract

1 1/2 cups cake flour (or 7 oz. Soft White wheat flour + 3 tbls. cornstarch)

1/2 teaspoon salt

1 teaspoon baking powder

1/2 teaspoon cream of tartar

1 batch frosting (recipe below)

1 (14 oz.) bag shredded coconut

Blue and green food coloring

Preheat oven to 325°. Grease 9 x 13 baking pan and line bottom with parchment paper. Dust with flour and set aside.

In a large mixing bowl, beat egg yolks until foamy and light. Add water. Slowly beat in the sugar and extracts. Beat until mixture is pale and thick (can take up to 7 minutes). Sift together flour, salt, and baking powder. Gradually fold into yolk mixture.

In a separate mixing bowl beat egg whites until foamy. Add cream of tartar and a pinch of salt. Increase mixer speed and beat until whites form glossy peaks. Slowly add yolk mixture. Pour batter into prepared pan. Bake for about 1 hour or until toothpick inserted in center comes out clean. (The cake usually falls slightly around 50 minutes - so don't worry). Once cake is cool, color the coconut and set aside. Frost cake and sprinkle coconut on top creating the hill, sky, and cross design. Enjoy!

Coconut Frosting

Adapted from Wilton

Makes about 3 cups

1 cup (2 sticks) butter, softened

1 teaspoon coconut extract

4 cups (or 1 lb.) sifted confectioners' sugar

Pinch of salt

In the bowl of an electric mixer fitted with paddle attachment, cream butter until smooth. Stir in extract. Add confectioners' sugar gradually. After all the sugar is added, beat for 1 minute. Scrape bowl as needed. Once mixed, if frosting appears dry, add 1-2 tablespoons of milk.

Cookies and Cream Cake

This is the cake my little brother requested for his birthday. Not only did it have to taste yummy, but it had to look like it was made out of Legos, giant Legos.

So this is my attempt at making a Lego cake for a ten year old. Thankfully, he's pretty easy to please : )

This cake tasted very yummy. I still have yet to find the perfect "white cake" recipe (and I have tried probably a dozen different versions). Whereas I don't think this recipe will mark the end of my quest, I do think it would definitely be worth making again.

High Ratio Yellow Butter Cake
Adapted from Not So Humble Pie
Makes two tall 8" or 9" cakes or one 13x9 cake

3 1/2 cups cake flour (can sub all-purpose) (or 17.5 oz Soft White wheat flour)
2 cups sugar (or honey sucanat)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, diced, at room temperature
1 cup whole milk, divided
4 large eggs
2 large egg whites
2 teaspoons vanilla extract
10-15 chocolate-creme sandwich cookies, crushed

(If using two 8" or 9" pans, you will need them to have 3-inch high sides, otherwise the cake will rise over the top. Feel free to use 3 or 4 of the shorter sided pans instead. Or you can opt for a 13x9 cake, or cupcakes).

Preheat oven to 350ºF. Greese cake pan(s) and line with parchment paper.

Lightly beat eggs, egg whites, vanilla, and half of milk in a bowl. Mix until incorporated. Set aside.
In stand mixer bowl, sift the flour, sugar, baking powder and sift together. (Note: If using the wheat flour, sifting may remove the bran. You can just dump the bran back in after sifting, or just sift everything but the flour, and stir it in afterward.)

Equip your mixer with whisk attachment. Add butter and remaining milk. Beat on medium speed until smooth (about 4 minutes), scraping bowl as needed.

The mixture may start out rough looking, then turn thick and paste-like. After beating, add one-third of the egg mixture and mix on medium for two minutes. Add another third and beat for two minutes on medium (the mixture will start to increase in volume). Add last third of the egg mixture, and beat for two minutes on medium speed. Stir in crushed cookies.

Pour batter into pan(s) and level it out smooth. Bake for about 40 minutes. Cake is done when it springs back slightly when touched in the center. If it feels under-baked after touching, add 5 minutes.

Once baked, remove from oven and cool completely in pan(s) on wire wrack. (The cake should pull away from the sides of pan as it cools, but if it doesn't, just run a knife around the edges to release). After cake is cooled, remove from pan(s) and peel parchment paper off.

Once ready to frost, level top of cake and spread with frosting.

Buttercream Frosting
Adapted from Wilton
Makes about 3 cups

1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (about 1 lb.)
pinch of salt

In the bowl of an electric mixer fitted with paddle attachment, cream butter until smooth. Stir in vanilla. Add confectioners' sugar gradually. After all the sugar is added, beat for 1 minute. Scrape bowl as needed. Once mixed, if frosting appears dry, add 1-2 tablespoons of milk.

For whipped frosting: After frosting is mixed, switch to whisk attachment and beat for 1 minute on medium.

Frosting can be stored for up to two weeks in the refrigerator. Just rewhip slightly before using.

Enjoy!

Chocolate Cake with Buttercream Frosting

I made this cake for my little sister's birthday. She only has a mild obsession with shoes...

The unique thing about this cake recipe is the way in which you mix it. Rather than creaming the butter and sugar, then adding the wet and dry ingredients alternately, you first mix the dry ingredients with the butter, then add the wet ingredients in timed stages. It is called a "high ratio" cake. Following the mixing times closely is important to the end result of the cake.

The frosting is just my standard "go-to" recipe for buttercream. You can substitute any type of extract you like, to change up the flavor. In this particular cake, I used coconut extract (at the request of the birthday girl), but feel free to use whatever you're in the mood for.

High Ratio Chocolate Butter Cake
Adapted from Not So Humble Pie
Makes two tall 8" or 9" cakes or one 13x9 cake

2 3/4 cups (318g) cake flour (can sub all-purpose) (or 13 oz Soft White wheat flour)
3/4 cups (62g) dutch processed cocoa (I used "natural" processed)
2 cups (400g) sugar (or honey sucanat)
1 tablespoon (17g) baking powder
1/2 teaspoon salt
1 cup (2 sticks) (226g) unsalted butter, diced, at room temperature
1 cup whole milk, divided
4 large eggs (200g)
2 large egg whites (56g)
2 teaspoons vanilla extract

(If using two 8" or 9" pans, you will need them to have 3-in high sides, otherwise the cake will rise over the top. Feel free to use 3 or 4 of the shorter sided pans instead. Or you can opt for a 13x9 cake, or cupcakes)

Preheat oven to 350ºF. Greese cake pan(s) and line with parchment paper.

Lightly beat eggs, egg whites, vanilla, and half of milk in a bowl. Mix until incorporated. Set aside

In stand mixer bowl, sift the flour, sugar, cocoa, baking powder and salt together. (Note: If using the wheat flour, sifting may remove the bran. You can just dump the bran back in after sifting, or just sift everything but the flour, and stir it in afterward.)

Equip your mixer with whisk attachment. Add butter and remaining milk. Beat on medium speed until smooth (about 4 minutes), scraping bowl as needed.

The mixture may start out rough looking, then turn thick and paste-like. After beating, add one-third of the egg mixture and mix on medium for two minutes. Add another third and beat for two minutes on medium (the mixture will start to increase in volume). Add last third of the egg mixture, and beat for two minutes on medium speed.

Pour batter into pan(s) and level it out smooth. Bake for about 40 minutes. Cake is done when it springs back slightly when touched in the center. If it feels under-baked after touching, add 5 minutes.

Once baked, remove from oven and cool completely in pan(s) on wire wrack. (The cake should pull away from he sides of the pan as it cools, but if it doesn't, just run a knife around the edges to release). After cake is cooled, remove from pan(s) and peel parchment paper off.

Once ready to frost, level top of cake and spread with frosting.

Buttercream Frosting
Adapted from Wilton
Makes about 3 cups

1 cup (2 sticks) butter, softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (about 1 lb.)
Pinch of salt

In the bowl of an electric mixer fitted with paddle attachment, cream butter until smooth. Stir in vanilla. Add confectioners' sugar gradually. After all the sugar is added, beat for 1 minute. Scrape bowl as needed. Once mixed, if frosting appears dry, add 1-2 tablespoons of milk.

For whipped frosting: After frosting is mixed, switch to whisk attachment and beat for 1 minute on medium.

Frosting can be stored for up to two weeks in the refrigerator. Just rewhip slightly before using.

Enjoy!

Carrot Cake

This recipe is one I got from my uncle, who got it from a co-worker, who got it from their dad, who was somewhat of a carrot cake connoisseur. It is SO YUMMY! Moist cake, creamy frosting, a little crunch from the pecans...absolutely delish!

So, thank you Uncle Tony for sharing this recipe with me, and letting me share it with others. It is a winner!

Its optional to add chopped pecans into the cake. Sometimes I do, sometimes I don't. It just depends on how I'm feeling that day : )

Carrot Cake

Adapted from "Chris' Carrot Cake"
(Recipe courtesy of my uncle)
Serves about 16

2 cups granulated sugar (or honey sucanat)
2 cups flour, sifted (or 10 oz Soft White wheat flour, unsifted)
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon cinnamon
1 1/2 cups oil
4 eggs, beaten
3 cups (freshly) grated carrots
1 1/2 cups chopped pecans (optional)

Preheat oven to 350º. Grease and flour a 9X13 pan, or parchment, grease and flour three 9-in. cake pans.

Mix dry ingredients. Add oil and eggs. Blend well. Add carrots and pecans (if using). Blend well. Pour into prepared pans and bake until golden brown, about 45 minutes in the 9X13, or 40 minutes in the 9-in. pans. Allow to cool 5 minutes before transferring to a wire rack to cool completely. (If using 9-in. pans, remove parchment paper from bottom of layers while cake is still warm).

Cream Cheese Frosting:

1 stick (1/2 cup) butter, softened
8 oz. cream cheese, softened
1 lb. (16 oz.) confectioner's sugar
2 teaspoons vanilla extract
1/2 cup chopped pecans

Cream butter and cream cheese. Sift in confectioner's sugar, and add vanilla. Blend well, until nice and smooth. Stir in pecans until incorporated. Frost cooled cake. (I store my cake in the refrigerator, and just let it come to room temp before serving). Enjoy!

Molten Chocolate Lava Cake

Not only is this gooey cake quick and easy to throw together, it is chocolaty and delicious!


Probably the most important thing to remember when making this recipe, is to be careful not to overbake the cake. It goes from "lava cake" to "chocolate muffin" very quickly.

I opted out of the whipped cream, but feel free to pile it on. I'm sure it would be delish!

Molten Chocolate Lava Cake

Adapted from Tasty Kitchen
Serves 4

4 oz semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 whole eggs
2 egg yolks
6 tbls. flour (or 6 tbls. Soft White wheat flour)
2 tbls. cocoa powder

For fresh whipped cream:

1 cup whipping cream
1 tablespoon sugar (or honey sucanat)

Instructions:

Preheat your oven to 425º.

Grease 4 custard cups (ramekins) and place onto a cookie sheet, (or you can bake all the batter in one loaf pan).

Over low heat, or in the microwave, melt butter, then add chocolate. Stir until both are fully melted and smooth.

Stir in sugar until incorporated. Whisk in the yolks and whole eggs. Stir in the flour and cocoa.

Divide batter between the ramekins, or pour all of the batter into loaf pan.

Bake 12-14 minutes for ramekins, (20-25 minutes for loaf pan), until sides are firm and center is soft. Let stand for about 1 minute. (Do not overbake, or all of your chocolate "lava" will become cake).

Combine the whipping cream and sugar. Whip until it is stiff.

To serve, invert the cakes onto plates, and top with the whipped cream, (if using the loaf pan, you can just spoon the cake out from the pan). Best served warm. Enjoy!

Blueberry Crumb Cake

During the peak of blueberry season, the refrigerator somehow becomes overrun with packages of the fresh berries. While they are delicious plain and by themselves, they also make for some yummy desserts. Like this crumb cake.


Though especially yummy fresh out of the oven, this can be enjoyed for breakfast even if you made it the night before.

Blueberry Crumb Cake

Adapted from the Pioneer Woman
Serves 16

1/4 cup butter, softened
3/4 cups sugar (or honey sucanat)
1 egg
1/2 teaspoon vanilla extract
2 cups all-purpose flour (or 10 oz Soft White wheat flour)
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup whole milk
2 cups fresh blueberries

For the topping:
1/3 cup butter
1/2 cup sugar (or honey sucanat)
1/2 teaspoon cinnamon
1/2 cup flour
1/4 teaspoon salt

Preheat oven to 350ºF.

In a bowl combine the flour, baking powder, and salt. Mix and set aside.

Cream 1/4 cup butter, sugar and cinnamon. Add egg and mix until incorporated. Stir in vanilla. Add flour alternately with milk until combined. Do not overmix. Stir in blueberries until evenly dispersed.

Grease 8x8 baking dish (or 13x9 for thinner cake). Spread batter in dish.

Combine topping ingredients in a separate bowl. Cut together using pastry cutter or two knives. Sprinkle mixture over cake.

Bake for 40-45 minutes, or until golden brown. Optional: Sprinkle cake with some sugar a few minutes before its done baking.

Cut into squares and enjoy!

Chocolate Fudge Cake

Rich, dense, and delicious, I don't think you'll mind that there is no flour in this fudge cake.

I think I preferred this cake strait from the refrigerator, rather than room temperature, but it is yummy both ways.

The recipe calls for dark chocolate, but I actually used semi-sweet chocolate because it was what I had on hand. I'm sure it would be scrumptious with the dark chocolate though, so feel free to use whichever strikes your fancy. Either way, it is extremely chocolaty...yummm!

Ottolenghi's Chocolate Fudge Cake

Adapted from Ottolenghi's Cookbook via Not So Humble Pie
Serves 8-10

240g (I used 2 sticks) unsalted butter, cut into small cubes
265g dark chocolate (52% cocoa), chopped (can use semi-sweet)
95g dark chocolate (70% cocoa), chopped (can use semi-sweet)
290g (about 1 1/2 cups) light muscovado sugar (can use light brown sugar or honey sucanat)
4 tablespoons water
5 large eggs, separated
pinch of salt
cocoa powder for dusting (optional)

Preheat oven to 350ºF

Butter an 8" (or 9") springform pan. Line bottom and sides with parchment paper.

Combine chopped chocolates and butter in a heatproof bowl.

In a small saucepan, combine the sugar and water. Stirring frequently, bring to a boil over medium heat. Pour boiling syrup over the butter and chocolates. Stir until melted. Add egg yolks one at a time to chocolate mixture. Set aside and allow to cool to room temperature.

In a separate bowl beat the egg whites and salt to a firm (but not dry) meringue.

Using a rubber spatula, fold a third of meringue into the cooled chocolate mixture. Once combined, fold in another third of the meringue, and then fold in the remaining meringue, until just combined.

Pour two-thirds of the batter into pan (about 800g) reserving the rest for later. Bake for 40 minutes, or until toothpick comes out clean. Remove from oven and allow to cool completely. Once cooled, flatten the cake with an offset spatula, spoon, or hands. (Don't worry about breaking the surface crust). Pour remaining cake batter on top and spread level on surface. Return cake to the oven, and bake for an additional 20-25 minutes. When tested, the toothpick should have moist crumbs clinging to it.

Allow to cool completely before attempting to unmold the cake from the springform pan. Dust with cocoa powder before serving. (I stored the cake in the refrigerator, but this is optional).

Enjoy!

Cinnamon-Pecan Coffee Cake

If you are in the mood for something warm, buttery, and cinnamon-flecked, with a gooey yet crunchy topping, have I got a recipe for you.

Easy to make, and well worth the time investment, this coffeecake is a delicious way to start the day...or end the day : )

So, without further ado - the recipe:

Cinnamon-Pecan Coffee Cake

Recipe from The Pioneer Woman
Serves 16

Cake ingredients:

1-1/2 sticks (3/4 cup) butter, softened
2 cups sugar (or honey sucanat)
3 cups flour, sifted (or 15 oz. Soft White wheat flour)
4 teaspoons baking powder
1 teaspoon salt
1-1/4 cup whole milk
3 egg whites, beaten until stiff

Topping ingredients:

1-1/2 sticks (3/4 cup) butter, softened (or melted)
3/4 cup flour (or 3 oz. Soft White wheat flour)
1-1/2 cups brown sugar (or honey sucanat)
2 tablespoons cinnamon
1-1/2 cups pecans, chopped

Instructions:

Preheat oven to 350 degrees. In a bowl, sift together the flour, baking powder, and salt. Set aside. Beat egg whites until stiff and set aside.

Cream the butter and sugar. Alternately add the flour mixture and the milk until just combined. Do not overmix. Fold beaten egg whites into mixture using a rubber spatula. Spread into a greased 9 X 13 baking dish (preferably one with high sides).

In a separate bowl mix together the flour, brown sugar, cinnamon and nuts. If using softened butter, cut it in with a pastry cutter. If using melted butter, stir it in until the mixture is crumbly. Sprinkle topping over cake.

Bake for 40-45 minutes or until it no longer jiggles. Serve warm, and enjoy!