Sweet Saturday

Hello everyone and welcome to another “Color me there” blog post!

This “Sweet Saturday” is bound to be a crowd please. Why? Because it’s all about EVERYONES favorite thing…DESSERT.

Facebook friends and family know I LOVE a good dessert and equally love to share delicious recipes of desserts, which is why today you soooooo want to get those mixers ready, because I am sharing my top 5 most popular Facebook cake recipes of all time!

So without further ado let’s start the countdown from bottom to top:


Chocolate covered oreo cookie-cake.jpg


1 (18.25 ounce) package devil's food chocolate cake mix

4 (1 ounce) squares BAKER'S Semi-Sweet Chocolate

1/4 cup butter

1 (8 ounce) package PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

2 cups thawed COOL WHIP Whipped Topping

12 OREO Cookies, coarsely crushed


Heat oven to 350 degrees F.

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.

Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.


Chocolate chip cookie dough cheesecake.jpg



1 1/2 cups finely crushed chocolate wafer cookies

2 tablespoons white sugar 1/4 cup melted butter


2 (8 ounce) packages cream cheese, cut into chunks

3/4 cup white sugar

2 tablespoons white sugar

1 cup sour cream

3 large eggs

1 teaspoon vanilla extract

Cookie Dough

1/4 cup butter, softened

1/4 cup firmly packed brown sugar

1/4 cup white sugar

2 tablespoons water

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

1/2 cup all-purpose flour


1 cup sour cream

2 teaspoons white sugar

1 teaspoon vanilla extract


Preheat oven to 350 degrees F (175 degrees C).

Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan. Bake crust in the preheated oven until set, about 8 minutes. Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy.

Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into spring form pan. Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined.

Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter. Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes. Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake.

Cool cake to room temperature and refrigerate until cold, at least 4 hours. Top with whip cream or dollop around the cake perimeter with vanilla frosting.




2 cups white sugar

1 (3 ounce) package strawberry flavored Jell-O®

1 cup butter, softened

4 eggs (room temperature)

2 3/4 cups sifted cake flour

2 1/2 teaspoons baking powder

1 cup whole milk, room temperature

1 tablespoon vanilla extract

1/2 cup strawberry puree made from frozen sweetened strawberries


Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.

In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each.

Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.

Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Frost with buttercream, vanilla or strawberry icing and top with fresh strawberry slices for decoration.




1 cup buttermilk