Pretzel Crusted Chocolate Cake With Peanut Butter Frosting

This chocolate cake was on GMA this morning and is going to be the dessert I bring to Patti's for superbowl.  Picture to come when I make it (hope I remember - to take the picture and to make it.)

Pretzel Crusted Chocolate Cake With Peanut Butter Frosting

Click here for link to original

Servings: Unknown
Difficulty: Moderate
Cook Time: 30-60 min

Ingredients
For the Pretzel Crust
2 cups pretzels, finely crushed
1 cup sugar
3/4 cup butter, softened
1/2 teaspoon salt

For the Chocolate Cake

2 cups flour
1/2 teaspoon salt
3/4 cup cocoa powder
1 teaspoon baking soda
1 3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup milk
1/2 cup vegetable or canola oil
1 cup hot French vanilla coffee

For the Frosting

8 oz cream cheese, softened
1 cup confectioners sugar
1 1/4 cup peanut butter
1/2 tablespoon vanilla extract
1/2 cup heavy cream milk as needed to thin


Directions
Preheat oven to 350 degrees. Spray a 9x13 pan with a non-stick
spray.
In a medium bowl, mix together the pretzels, sugar, butter and
salt. Add to the bottom of the pan, press down for even
distribution and bake for 10 minutes.
Remove and set aside.
In a medium bowl, sift together the flour, salt, cocoa powder and
baking soda together.
In a large bowl, add the sugar, eggs, vanilla, milk and oil. Beat
until creamy, then add the dry flour ingredients and combine,
then slowly add in the hot coffee.
Pour the cake mixture over the pretzel crust and bake for 30 to
35 minutes, let cool.
To make the frosting, add all the ingredients together and beat
until creamy. Check for consistency, add milk to thin as needed.
(I use Chocolate Cashew Milk for this, but use whatever milk you
have.) Once the cake is cooled, frost it and cut into slices and
serve. Drizzle with a chocolate sauce, if desired.

Recipe courtesy Gina Ferwerda.

Recipe styled by Karen Pickus, chef/food stylist, "Good Morning
America.”

Copyright © 2016 ABC News Internet Ventures

My Note:  After making this I calculated the WW Smart Point Values.  And after calculating I think the best idea if you are watching your weight is to just to take a lick off someone's fork.

The totals for each section are:
Crust:   120
Cake:    152
Frosting;  113
Total:   385
Now how many servings?  If you have a 1" x 1" piece then there are 117 servings which would put it at only 3 SPV per piece.  However realistically if you do a 2 x 2 piece you would get approximately 29 pieces which would be 13 SPV or a 1"x2" would be 6 SPV.  Probably before smart points it wouldn't be so much but there is a lot of sugar in this recipe and the points are really high for sugar.
But it's for the Super Bowl.  I'm sure I'll never make it again.  Hope everyone likes it and I don't have to take any home.

There is a ton of frosting and it is really soft so could be swished off, but it is good!!

Chocolate Fudge Pie

Sue made this for bridge club last month and it was so rich and delicious, I could only eat half of my piece and brought the other half home for Larry.  He also thought it was delicious but I told him I would never make it because it was way too fattening.  But then I needed a dessert to bring to Patti's Super Bowl Party and this was the first thing that came to mind.  So I dashed off an email to Sue and she promptly replied back.  The recipe is so easy and no wonder it is so rich and fattening, just look at these ingredients.

Super Bowl Football Cake

When I asked what I should bring to her Super Bowl Party, and Patti said "you’re my go-to sweets girl so a dessert would be good,"  I wanted to make something chocolate and when I went to Wegmans and walked past the bakery department and saw this cake for $12 I thought,

"I can make one that

looks better than that!"

<--Wegmans                    Mine -->

 I used a Devil's Food Cake mix (a little lazy here) in 2 - 9 in cake pans

and the buttercream frosting recipe from here  (YUM, YUM).  After creaming the butter and sugar I took out 1/2 cup to leave white and then continued with the chocolate using the same proportions as if that 1/2 cup was still there.

To shape the football
1- make sure that 1 of the halves is flat on top (while still warm, lightly press down with a towel to flatten)
2 - when completely cool and ready to frost, stack the halves with flat one on top and cut in half through both

3-frost the inner halves and put together
4-frost the outer ones and add to the inner

5-Trim ends to shape for football, pressing sides together to make it more compact.

6-Move to the serving dish before frosting the top and sides

7-Add cream/milk to the white frosting and more sugar to get desired amount and consistency
8-pipe through a cake decorator to get the desired trim
I added some team emblems for the party and strawberries around the side.

 Go Ravens!!

I brought a little spring into our kitchen but I should have cleaned the island before taking this picture.

Fudgy Pudding Cake

This recipe has almost the same ingredients as the Coffee & Cream Cake except it's made in a slow cooker.  Looks good enough to try.  I saw it on Facebook from Michelle B.

Fudgy Pudding Cake

Warm, gooey and chocolatey are the words that best describe this sensational dessert made in a slow cooker! Ice cream is a favorite topping, but the cake stands by itself just as well.

Photo by: Oxmoor House

• YIELD: Serves 8 to 10
• COURSE: Desserts

Ingredients

• 18 1/4-oz. pkg. devil’s food cake mix
• 3.9-oz. pkg. instant chocolate pudding mix
• 16-oz. container sour cream
• 3/4 cup oil
• 4 eggs
• 1 cup water
• 6-oz. pkg. semi-sweet chocolate chips
• Vanilla ice cream

Preparation

Beat first 6 ingredients at low speed with an electric mixer 30 seconds or until blended. Beat at medium speed 2 minutes. Stir in chocolate chips. Pour into a lightly greased 4-quart round slow cooker.
Cover and cook on low setting 4 hours or until set around the edges but still soft in the center. Turn off slow cooker and let stand 20 to 30 minutes; do not lift lid until ready to serve. Serve with vanilla ice cream.

Carol McMillan, Catawba, VA, Gooseberry Patch Keepsake Cookbook, Gooseberry Patch
JANUARY 2012

Note from 12/19/13 - I did make this dessert for Patti's Superbowl party in 2012 and this is the picture I remembered to take when it was almost too late.  I happened to be looking at this post today and saw that I never posted the picture and I didn't want to forget that I DID make it.