Bake the cake: Pour the cake batter into the prepared cake pan and bake. Cool the cake: Let the cake cool in the pan for 15 ...

This chocolate cream cheese pound cake is not only delicious as is, but topped with a thick chocolate frosting it’s out of this world dreamy and has only 21 net carbs.

Make the frosting: Combine cream cheese and butter in a large bowl; beat with a handheld mixer on medium speed until fluffy, about 1 minute. Addvanilla and salt; beat just until combined.

Note: This is a sturdy cake, perfect for transporting or mailing. The fine, sandy crust protects a rich, buttery middle that's formed after it poufs in the oven and then gloriously collapses. From ...

Makes 12 cupcakes. For the cake: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 cup finely shredded carrots 1/3 cup ...

That’s what led the former political science and law student to pivot into making cakes and eventually start an Instagram ...

The technique. But here’s the real secret: it’s all in the method. Whip, whip, whip. You want to incorporate as much air as possible. A dense frosting won’t do your cake any favors—it ...

In a large bowl combine the butter, cream cheese, 3/4 cup powdered sugar, vanilla, and salt mixing at medium speed until smooth. Melt the chocolate and add to the bowl and mix on medium-high speed ...