Black Forest Poke Cake

by King's Cupboard | | 0 comments

What you will need: 

  • 1 box of Devil's Food Cake mix or "Grandma's Recipe" for Devil's Food Cake.

    • Including all ingredients necessary to make it. (Box: Eggs, & Oil)

  • 1 Can of Cherry Pie Filling or 2-3 cups of Pitted Cherries mulled/mashed/chopped.

  • 1 Jar of Maraschino Cherries, specifically for the juice. 

  • 1 Jar of preferred King's Cupboard Chocolate Sauce.

  • 1 8 oz Container of whipped topping or heavy whipping cream to make your own. 

  • 1 cup mini chocolate chips or chocolate shavings.


  1. Make cake according to the box or "Grandma's recipe" for a 9" x 13" pan. 

  2. Let the cake cool for about 10-15 min. 

  3. Using the handle end of a wooden spoon poke holes all over the cake. 

  4. Spoon a little maraschino cherry juice into each hole.

    1. Even add cherries to each, if you like.

  5. Gentlly warm your choice of King's Cupboard Chocolate Sauce in the microwave, and pour over entire cake and into holes. 

  6. Using the Cherry pie filling or fresh mulled cherries, cover the cake. 

  7. Top with whipped topping or home made whipped cream. 

  8. Sprinkle with mini chocolate chips or chocolate shavings. 

  9. Refrigerate 20-30 min. 



Caramel Thumb Print Cookies/Cups

by King's Cupboard | | 0 comments


What you will need:

  • 2/3 cup Unsalted Butter, softened
  • 1/2 cup sugar
  • 2 Eggs (yolks only)
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1/2 cup your preferred King's Cupboard Caramel Sauce flavor.



  1. Combine 2/3 cup butter, sugar, egg yolks and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed until well mixed. Cover; refrigerate at least 1 hour or until firm.
  2. Heat oven to 375ºF.  
  3. Shape dough into 1-inch balls. Place 2 inches apart onto un-greased cookie sheets. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Bake 7-10 minutes or until edges begin to brown. Cool completely.
    1. Optional: Instead place into muffin tin and press around edges leaving a cupped middle.
  4. Gently warm caramel sauce and spoon about 1/2 teaspoon caramel into the center of each cooled cookie. Refrigerate to let the caramel cool and set up. ENJOY!

      Caramel Apple Cheesecake Bars

      by King's Cupboard | | 0 comments

      What you will need:

      • 2 cups all-purpose flour
      • 1/2 cup firmly packed brown sugar
      • 1 cup (2 sticks) butter, softened
        Cheesecake Filling
        • 3 (8-ounce) packages cream cheese, softened
        • 3/4 cup sugar , plus 2 tablespoons, divided
        • 3 large eggs
        • 1 1/2 teaspoons vanilla extract
          • 3 Granny Smith apples , peeled, cored and finely chopped
          • 1/2 teaspoon ground cinnamon
          • 1/4 teaspoon ground nutmeg
            Streusel Topping
            • 1 cup firmly packed brown sugar
            • 1 cup all-purpose flour
            • 1/2 cup quick cooking oats
            • 1/2 cup (1 stick) butter, softened
              Caramel Drizzle
              • 1/2 cup King’s Cupboard caramel topping for drizzling after baked


              1. Preheat oven to 350 degrees F.
              2. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.
              3. In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.
              4. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture.
              5. For the streusel topping: In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.
              6. Sprinkle Streusel topping over apples. Bake 40-45 minutes, or until filling is set. Warm your choice of King's Cupboard caramel sauce, drizzle over top and let cool. Serve cold and enjoy!

              Chocolate Swirl Banana Bread

              by King's Cupboard | | 0 comments

              What you will need:

              • 3 ripe banana 
              • 2 eggs
              • 1/2 Cup Greek yogurt 
              • 1/3 Cup honey (or maple syrup)
              • 1 tsp. vanilla 
              • 1 Cup whole wheat flour
              • 1 1/2 tsp. baking powder
              • 1/3 Cup preferred King's Cupboard chocolate sauce


              1.  Preheat oven to 325-350 degrees Fahrenheit. 
              2. Mash bananas in a large bowl. Add eggs and combine thoroughly. Then mix in the remaining wet ingredients: Greek yogurt, honey, and vanilla. 
              3. Next, add the whole wheat flour and baking powder, mixing until fully incorporated. Be careful not to over mix. 
              4. Take a medium sized microwave safe bowl, add King's Cupboard chocolate sauce and warm gently. (10 sec intervals and stirring between till mixable consistency)
              5. Add a large scoop of the banana batter to the bowl of chocolate sauce and fold until mixed well. (about 1/4 to  1/3 of batter)
              6. Pour the banana batter and the chocolate batter alternately into a greased 9 x 5-inch bread pan. These do not need to be even layers or symmetrical. (Have fun with it)
                1. You can use a knife to further swirl the layers together by dragging it through both batters in a whimsical swirling fashion. 
              7. Bake for 40-45 minutes, or until a toothpick comes out clean from the center of the bread loaf. 
              8. Allow to cool for at least 15 minutes. 
              9. Enjoy!

              Chocolate Sauce Mousse

              by King's Cupboard | | 1 comment



              What you will need:

              • 1 Pint Heavy Whipping Cream

              • ¾ cup King’s Cupboard Chocolate Sauce (any flavor)


              1. Gently warm ¾ cup of King’s Cupboard Chocolate Sauce until barely fluid (about 20 seconds in a microwave).  Set aside.

              2. Chill medium size bowl and beaters.  Place cold heavy whipping cream in chilled bowl and whip until firm peaks form.

              3. Add warmed King’s Cupboard Chocolate Sauce to whipping cream and gently mix until fully incorporated.

              4. Pipe from a pastry bag or spoon into champagne glasses.

              5. Garnish with whipped cream and a strawberry, shaved chocolate, raspberries or anything else fun!