Pumpkin Chocolate Chip Slow Cooker Cake


This delectable slow cooker cake is moist, warm and wonderful with just the right amount of chocolate chips and cinnamon. The flavors are amazing!

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When the weather gets cold this is the perfect cake to make!

The texture of this cake is soft and moist, as you would expect with a slow cooker. Personally, I love this cake with a generous dollop of whipped cream, kind of melted in.

Of course my boys love the cake with a not so small scoop of vanilla ice cream. It’s all good – no matter how you like it!

I realize some parts of the country aren’t experiencing any cold weather, and that’s fine. But, I think no matter where you are this cake is pretty darn pleasing.

Please give this Pumpkin Chocolate Chip Slow Cooker Cake a try, I think you will like it!

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Double Chocolate Chunk Espresso Cake with Toffee Almond Glaze


Chocolate cake, cinnamon, dark chocolate with espresso beans, and a simple glaze made with toffee almond creamer – make this cake both unique and wonderful! 

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Last night I was prepping for one of our basic Sunday Dinners. In my head is was going through the various parts of the meal, but I didn’t have a dessert.

It’s not too often I have this problem. I simply didn’t know what to make for dessert! No dessert on a Sunday, I feel a mutiny about to take place. :)

Oh, for the meal, (oven-baked lemon pepper tilapia, oven roasted Brussels sprouts, and seasoned pan-fried potatoes, heavy on season, a touch of salt, light on oil), just in case you were wondering. Nothing too grandiose. We like simple, basic food.

Back to dessert, I didn’t know what to make, but in the back of my head I was thinking maybe some kind of chocolate cake, but something different. My fellas always love a good chocolate cake!

This cake is delicious, comes together quickly, and is guaranteed to get a YUM from everyone having a piece!

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Classy Triple Chocolate Pound Cake


Moist, delicious chocolatey pound cake done with a few modern day touches. Say yes to the cake, you’ll be glad you did!  mm_114 For those of you new to my blog – welcome! It’s always fun to have more people join us! For those of you that read my blog regularly, thank you!

Basically, here at Megamommy, I try to create simple, delicious, and reliable recipes that you can make just the way they are, or change a bit depending on what you’re looking for that day.

I thinks it is the simple, well done, recipes that make most people the happiest. So that’s how I approach food in general.

Hope you enjoy this Classy Triple Chocolate Pound Cake! [Read more…]

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Strawberry-Banana Muffin Cake

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Strawberry and banana together in an incredibly-moist muffin cake. Whether you’re a kid or an adult, this is simply a great way to start the day! 

strawberry-banana muffin cake

My Strawberry-Banana Muffin Cake is like a strawberry muffin with plenty of mashed banana added, healthy yogurt, and then as you would guess, made in a pan, just like a cake.

My boys went crazy over this muffin cake and even Sir Picky Pants (my youngest) truly enjoyed both the flavor and moisture of this one!

Shhh, don’t tell anyone but I start the recipe with a cake mix. No one will ever know, unless you tell them. :)

Keep this recipe friends – it’s simple and yummy!!

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Caramel Candy Bar Happy Cake


Caramel Candy Bar Happy Cake

You know how some foods and flavors just make you instantly HAPPY? 

Well, I really think this cake does that! All of the flavors are just plain old HAPPY flavors!! This cake will definitely make the family, the people you live with, or anyone else happy tonight, for that matter. :)

I thought long and hard about what flavors and textures to include in this recipe. This particular combination of candy and cake includes some of just about everybody’s favorite flavors! Great cake, great frosting, delicious candy, and of course just the right amount of caramel.

It just has to be a HAPPY CAKE, right?

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Let me explain why I chose the selection of candies I did. Of course you can change it however you want to when you make it at home.
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Peanut Butter Chocolate Pound Cake

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Chocolate Peanut Butter Pound Cake

If you love peanut butter and chocolate together, this cake is for you!

I know a lot of bloggers are doing pumpkin recipes already, but I’m just not ready to go there. Don’t get me wrong, I love pumpkin! I’m just not quite “fall-ready” yet. But I do have a number of delicious recipes planned out and coming your way soon. :)

There are no bananas in this recipe. I put bananas in so many things, I thought I should hold back a little. However, bananas would be EXCELLENT in this recipe and the next variation of this recipe will include either bananas, pumpkin, or both!

The best part is you don’t have to tell anyone this recipes starts with a cake mix. Trust me, no one will ever know!

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The chocolate peanut butter glaze on here is so good – you’ll love it!

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Those are mini chocolate chips you see sprinkled all over the top of the loaf.

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Happy Birthday Cookies for May!

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May 8th and April 4th are two of my favorite days in the entire world! Yes my friends, those are very special days to me, because those are the dates of my boys’ birthdays!!

I know it often seems like I have more kids, but that’s just because we’re always busy with something around here. Some how my two boys keep us busier than we ever imagined. You guys know how it is.

Without a doubt, I make many, many different versions of Birthday Cookies. It seems like someone we know or love is always having a birthday; especially in the summer.

Since we like giving the special Birthday Person something FRESH and home-made we know they will like, I make a lot of Birthday Cookies!

This cookie is an adapted version of a Birthday Cookie I saw and adapted for whoever is celebrating their birthday that week. The sandwich version shown in the recipe is very good, but I often make them as a single cookie, because then I make them bigger and my boys love that!



Well, my son has a birthday coming up next week and asked me to PLEASE make these Birthday Cookies for his Birthday Week!! 

So here we go. :)







1 box (regular size) yellow cake mix

1/4 cup rainbow candy sprinkles, or any sprinkle you prefer

1/2 cup butter, melted

1 tablespoon milk, I used vanilla almond milk, but any kind of milk will do

1 egg, room temperature

1 can vanilla frosting, or any flavor you prefer

1/4 – 1/2 teaspoon your favorite flavored extract, if you want to flavor the frosting

1/4 cup of sprinkles, any type you want to use for a garnish


1. Preheat oven to 350 degrees. In a large bowl, stir together cake mix, rainbow sprinkles, butter, milk, and egg until soft dough forms. Scoop onto a baking mat with a cookie scoop, or onto an ungreased baking sheet.

2. Bake 8 to 10 minutes or until cookies are set. Allow cookies to cool for approximately two minutes. Remove from cookie sheet; cool completely.

3. Place the frosting in a microwave safe bowl, and heat for about 15 seconds. Stir frosting to distribute heat evenly. Then microwave for another 10 seconds to get frosting smooth and easy to work with. You don’t want to get the frosting too hot, you just want to heat it enough to make it easy to work with.

4. Add food coloring and flavored extract to frosting, if desired. Evenly drizzle cookies with frosting, then immediately top cookies with sprinkles. Allow frosting to set before moving.

Source: Birthday Cake Cookies




MM TIP: You can certainly use a Funfetti cake mix to make these cookies. I prefer to use a regular yellow or chocolate cake mix and add my own sprinkles. The reason being the sprinkles seem brighter and don’t break as much. It’s just a matter of personal preference.

You can also use a pre-colored frosting, if you prefer. I almost always buy plain vanilla frosting, because I can color it any color I want to.

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Chocolate Mini Bundt Cake


Chocolate Mini Bundt Cake Title

Don’t you just love a good bundt cake? We do! Really, there’s just something extra special about a bundt cake. Cookies and bundt cakes are two things that we could eat every single day in this house!

I know bundt cakes are more of a Midwestern thing, but let’s face it – yummy cake is yummy cake, right? So, recently I received a new mini bundt pan, you know the kind that makes six mini bundt cakes at a time. Well of course I wanted to experiment with it. The thing I like best about the pan is its weight. It’s a nice heavy weight Nordicware Pan. I’m sure you guys have seen these types of pans.

Now to the cake part of it all. It can’t be just any cake you know. My fella’s would be quite disappointed. So, like usual I found a good recipe, and made it my own (as they say). I know I say this all the time, but don’t be afraid to experiment with different flavors.

On different days we all like different things, right?





1 pudding added Chocolate fudge cake mix, regular size

3/4 cup chocolate milk (I used Vanilla soy milk, just because I like it)

1/3 cup butter, melted

3 eggs

1 cup (8 ounces) Chobani Vanilla Chocolate Chunk Greek Yogurt (you can use whatever kind of yogurt you want, or sour cream)

1 box (3.3 ounces) chocolate fudge instant pudding

1 bag (12 ounces) milk chocolate or semisweet chocolate chips (2 cups)

*2 tablespoons vanilla soy milk (completely optional)




1 cup semisweet, or milk chocolate chips (6 ounces)

2/3 cup whipping cream


Caramel Topping of your choice

1 bar (1.72 ounces) French Vanilla and Caramel Milky Way, unwrapped, chopped

Godiva (Vanilla Bean White Chocolate)


1. Heat oven to 350 degrees. Generously grease a 12-cup fluted pan, also know as a bundt cake pan, with shortening and lightly flour, or spray with baking spray with flour. I used a mini bundt pan that holds 6 mini bundt cakes, filling it twice. Keep your batter cold in the fridge while the first six bake. Be sure to wash the pan out between uses or your second batch of mini bundts will stick.

2. In a large bowl, mix cake mix, chocolate milk, butter, eggs, Greek yogurt and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 1-2 cups of chocolate chips, depending on your preference. Spoon into pan.

3. Bake 56 to 64 minutes (for regular size bundt pan) or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 2 hours.

4. Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Because I was making mini bundt cakes I used mini chocolate chips. Drizzle caramel topping over cake. Sprinkle with chocolate chips, mini or regular and chopped candy.




MM TIP: Feel free to play around with the candy/flavors used in the recipe. I knew I wanted to play up the flavors of vanilla & chocolate. So, keep your eyes open when you’re out doing your regular shopping, and pick up “fun” treats/garnishes when they go on sale. Please don’t pay regular price for these garnishes; you don’t have to!


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Cookies & Cream Snack Cake



Maybe you read my post the other day about Snack Cake, maybe you didn’t. To bring everybody up to date, my family and I clearly have very different taste when it comes to what a Snack Cake should be.

I’m not talking Little Debbie, I’m talking a little slice of something fresh and yummy right around 3:00 pm!

Today I thought I would go a different route, and give the guys a little more of what I know they like. Being that I had everything I needed to make a good Cookies & Cream snack cake that’s exactly what I made.


This recipe only makes one 8-inch or 9-inch cake. So if you like smaller recipes this is right up your alley. This one is for my boys, this really isn’t the way I like to garnish (I use the term loosely) a cake.

But like almost all kids, they love anything cookies and cream!



I made a few tweeks to a recipe I saw, and I have to say we all loved the cake! All of us here are in agreement about that. Of course, this cake could be done a million different ways. I know what my guys are looking for in a cookies & cream cake, so that’s what I gave them. :)



Cookies-n-Cream Snack Cake




1 cup all-purpose flour

1/2 cup sugar

1/2 cup low-fat sour cream

1/4 cup butter, softened

1/4 cup Vanilla natural bliss coffee creamer, or water if you prefer

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 egg

1/2 cup Cookies & Cream Easter Eggs, chopped coarsely

8 Oreos, coarsely chopped

* I used Birthday Oreos because that’s what I had on hand, any creme-filled chocolate sandwich cookies, coarsely chopped would be fine

Everyone’s Favorite Frosting

White Chocolate Instant Pudding (3.3 ounce size), or any flavor you prefer

1 cup Milk

8 ounce container Cool Whip, thawed


1. Heat oven to 350 degrees. Grease and flour bottom and side of an 8-inch or 9-inch round cake pan. In a large bowl, beat all cake ingredients except cookies with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in Cookies & Cream eggs, and desired amount of cookies. Pour into pan.

2. Bake 30 to 35 minutes or until cakes springs back when touched lightly in center. Cool 10 minutes. Remove cake from pan to cooling rack. I left mine in the same glass pan. Cool completely, about 1 hour.

3. Mix the white chocolate pudding mix with 1 cup. Whisk until it begins to thicken. Gently fold in one container of Cool Whip. Frost cake and garnish with coarsely chopped sandwich cookies.



MM Tip: If you compare my version to the origianl recipe, the amount of sugar has been reduced. This cake is plenty sweet with the Cookies & Cream candy, and flavored creamer. I didn’t see the point in adding extra sugar.    

Source: Betty Crocker


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Banana Peanut Butter Cup Chocolate Snack Cake


Chocolate-Banana & Peanut Butter Cup Snack Cake

Don’t you just love a good snack cake? I do! But, the problem is my kids and I have a very different ideas of what makes a good snack cake. I’m not talking about pre-packaged cakes of any kind. I’m talking about a snack cake you make yourself, to enjoy with a cup of coffee, lemonade, or milk.

Here’s what we’re trying to settle – the boys think a snack cake should be a small piece of something sweet and heavy with a very intense flavor. Kind of like the child-friendly Cosmic Brownie, the one treat almost every child in America seems to love. :)

I know I said don’t think of pre-packaged snack cakes, but I needed an example you could all relate to.

Then there’s me, I think of a snack cake as a light, pleasant, tasty cake you would have a slice of around 3:00 pm with a friend, or even alone. Oh, and real fruit in the cake just makes it that much better!

It’s not that anyone is right or wrong. We’re simply trying to find a snack cake that we all conisider “worthy” of the name snack cake.


The mashed banana has baked into the snack cake, of course. Just like you want it to. The chunks you see are peanut butter cups. In recipes like this I usually use Reese’s Peanut Butter Cup minis, the ones that come in an 8-ounce pouch. Only this time I cut the peanut butter cups in half.


Let’s take a look at what our Taste Testers had to say. I have told you all many times, I’m pretty straight-forward so here it is.

Taste Tester 1: It’s soft and seems to have the perfect texture! Not your best MM. (What?) Why isn’t it heavy and gooey? At least there isn’t any yucky fruit in it. (I kid you not, friends!)

Taste Tester 2: It seems smooth and what grown-ups call just right. Where’s the frosting anyway? (In his mind, no frosting or glaze is just a little more than he can handle.)

Taste Tester 3: Sure it’s perfect if you’re going off of flavor, taste, and texture. But where’s the good stuff we like. (I don’t even know what to say to that one!)

Megamommy (me): I love the smooth and velvety texture!



Banana Peanut Butter Cup Chocolate Snack Cake


2 very ripe mashed bananas

1 chocolate cake mix, any variety you prefer

1 container Choabni Vanilla or Banana Greek Yogurt (I prefer the Vanilla in this recipe)

1 cup water

1/2 cup Reese’s Peanut Butter Cup Mini’s cut in half, you could certainly use more or less, if desired.


1. Preheat oven to 350 degrees.

2. In a medium size bowl mash bananas, set aside.

3. Combine cake mix, 1 cup of water, and yogurt. Whisk thoroughly, add mashed banana to the mixture and transfer to a baking pan(s) sprayed with nonstick spray. You can use any size pan you want. When doing a snack cake, I prefer to use two smaller pans. Such as two 8-inch pans. But that’s up to you, the cake will turn out just fine in a regular greased 9 x 13-inch pan. Sprinkle Reese’s Peanut Butter Cup mini’s over batter.

4. Bake in the oven until a toothpick inserted into the center comes out clean. Refer to cake-mix box for appropriate bake time for your size pan.



MM Tip: I frequently use Greek yogurt in baking, because I love what it brings to the recipe. Not only is it a great way to add extra protein, cakes turn out so smooth and velvety when Greek yogurt is added. Be sure to let the yogurt sit out for about 15 minutes or so, to warm up a bit before using. 

Source: Chobani & Hungry Girl


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Chocolate-Amaretto Snack Cake

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This is a little cake I like to do when we’re craving something with a little Amaretto flavor.  As you often hear me say, it’s just kind of something I made up for one of the days.

First off you, you can use a mix, or your favorite from-scratch recipe. To be perfectly honest with you, I make it both ways, and it’s very good either way. For me, it just depends how much time I have that day.


I know the pictures are hard to read. On the left, is Amaretti Bite Size cookies, and on the right, is Chocolate is Godiva Milk Chocolate Salted Caramel. These are my favorite garnishes for this Chocolate-Amaretto Snack Cake. Use whatever garnishes you prefer, or none at all.



When I make a snack cake I like to keep it one layer. Then you have one to serve your family or friends, and one for work or wherever you want to bring it. Now, grab a fork – your Chocolate-Amaretto Snack Cake is served!


Chocolate-Amaretto Snack Cake



1 Chocolate Cake Mix

1/2 cup chocolate chips, any variety

International Delight Amaretto coffee creamer, use amount called for on back of cake mix – use in place of water

eggs, and oil called for on back of package


1 package (3.3 ounces) White Chocolate instant pudding

3/4 cup International Delight Amaretto coffee creamer

Cool Whip

*I like to use French Vanilla Cool Whip in this recipe, use any flavor you like


1. Mix the cake according to the instructions on the back of the cake mix. Substitute the Amaretto creamer for any water called for. Add chocolate chips and gently stir with spatula. Spray two round 8-inch or two round 9-inch pans with nonstick spray. Evenly distribute batter betweem the two cake pans. Bake at 350 degrees for recommended time on back of package. Let cake cool for a few minutes, then move to a wire rack to cool completely.

2. When cake is completely cool frost with frosting as desired. Garnish as desired, or not all.

MM TIP: I like to garnish this snack cake with a little grated chocolate and a few chopped Amaretti cookies. The grated chocolate depends on what I have on hand at the time. I love the texture & flavor the chopped Amaretti cookies add. You don’t have to use either one, it’s simply personal preference.


Mix the White Chocolate pudding packet with 3/4 cup of the Amaretto creamer. If mixture is too thick, add more creamer, but be sure to add only 1 tablespoon at a time. Remember the creamer is thinner than regular milk. Whisk until it begins to thicken. Gently fold in container of Cool Whip.

Make frosting while cake is baking so that it can thicken a bit in the fridge.




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Black Cherry (Valentine’s Day) Cake

Happy Valentine’s Day!

I just wanted to share one more easy Valentine’s recipe with you guys.

So, the other day I was thinking about how I would like a Valentine’s Day cake to look. I knew I wanted something pretty, something simple, and of course something delicious, all at the same time.

All of a sudden, Chobani Black Cherry yogurt popped into my head. I thought hmm, it’s pretty, pink, and delicious. Of course, I still had yogurt on the mind from the last couple of days.

Sounds perfect for Valentine’s Day! :)


A glimpse of the fun heart pans before they go in the oven. The few little dark spots are real pieces of Black Cherry.


Adding this to your cake batter makes all the difference in the world. You could even add a little almond extract to your cake batter if you wanted to.



One heart cake was decorated with a heart made from sprinkles, as you can see above. The other heart cake was sprinkled all over with sprinkles. The blob on the right side is a piece of black cherry, sorry.

Two different looks, both very cute. Today we had two different cakes going to two different places – therefore two different looks. That way, we (my husband & I) both knew which one to grab in the morning.

Black Cherry (Valentine’s Day) Cake       


1 package white cake mix, (regular size)                                      036

1-1/4 cups water, or amount called for on back of box

4 egg whites

1/3 cup canola oil

1-1/2 cups (12 ounces) Greek style black cherry yogurt, divided

1 carton (8 ounces) extra creamy whipped topping, thawed

almond extract, if desired

red food coloring, optional

Valentine’s sprinkles, if desired


1. In a large bowl, combine the cake mix, water, egg whites and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in one carton of Greek black cherry yogurt.

2. Pour into baking pans of your choice sprayed with cooking spray. I used the disposable heart pans for a work function, they aren’t at all necessary. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

3. Place remaining Greek yogurt in a medium bowl; fold in whipped topping. Add the almond extract 1/4 tsp. at a time to the mixture, if you like the flavor of Almond. You will probably end up using about 1 tsp. of Almond extract. If desired, gently fold in red food coloring, one drop at a time for a pretty pink color. Spread mixture over cake. Store in refrigerator.

4. Decorate with Valentine’s Sprinkles, if desired.

Adapted from: Taste of Home




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