Nanny's Frozen Lemon "Cake"

This sweet is a real treat, y'all.

This recipe comes from my Nanny - my mom's mom. Mom says that her best memories of this "cake" come from her childhood. Nanny and Poppy would have a few other couples over for cocktails and a light late supper, while everyone's kids were already in bed at home with sitters.

Nanny would make this Frozen Lemon Cake for dessert. She made it in those old-fashioned ice cube trays, with the cube insert taken out. She would slice it up and serve it to her guests late at night. Then the next morning, my mom and her sisters would wake up, hoping against hope that a little corner might be leftover for them. Of course, there usually was . . . I like to think that Nanny sliced it that way on purpose.

This frozen treat is light, fluffy, creamy, and it melts in your mouth just perfectly. It's just sweet enough, with a wondurfully cool and refreshing lemon flavor. It's like a little taste of the clouds that angels sit on in heaven.

Frozen Lemon Cake
adapted from Nanny's recipe

1 cup crushed graham crackers, divided
2 tablespoons butter, melted
3 eggs, separated
1 lemon (all juice and all zest)
½ cup sugar
1 cup whipping cream
4 tablespoons sugar, divided

Combine 3/4 cup of the crushed graham crackers with the melted butter, stirring until a crumbly loose mixture forms. Line the bottom of an 8x8-inch pan with the mixture.

In a bowl set over hot water (not boiling) mix egg yolks, lemon juice, lemon zest, and sugar.Stir constantly until the mixture thickens. At this point Nanny's instructions say "Keep cool." - this is because it will take about 10 minutes for the mixture to thicken. Cute. Remove from heat and allow the mixture to cool.

Beat egg whites until light and fluffy. Gradually add 2 tablespoons sugar and continue to beat until glossy, stiff peaks form. Next, beat whipped cream until fluffy, and gradually add 2 tablespoons sugar. Then, gently fold all three mixtures together.

Spread the mixture in the pan over the prepared crust. Sprinkle with the remaining 1/4 cup of crushed crackers. Place in freezer for at least 3 hours. When you're ready to serve, remove from the freezer, and cut into squares and plate them. Then allow to melt ever so slightly - about 4-5 minutes. Serve immediately.

Chocolate Oatmeal Cake

I discovered this recipe when I was in college - it is the perfect comfort food. It will make you feel cozy and warm with just one bite. I've tweaked it over the years to make it a bit softer, more chocolaty, and more delicate - sublime.

Chocolate Oatmeal Cake
adapted from AllRecipes.com

1 1/2 cup quick-cooking oats
1/2 cup butter
1 cup boiling water
1 1/2 cups packed brown sugar
2 eggs, lightly beaten
1 teaspoon pure vanilla extract
1 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cocoa powder
A pinch of cinnamon

Preheat your oven to 350 degrees. Grease well a 8x8 inch square baking pan.

In a large bowl, mix together the rolled oats, butter, and boiling water. Set aside to cool.

Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture, mixing until completely combined.

Sift together the flour, baking soda, baking powder, salt, cocoa, and cinnamon. Add to wet ingredients and mix well. Pour the batter into your prepared pan.

Bake for 35-40 minutes, until a toothpick inserted into the center comes out clean. Remove from oven and cool for at least 10 minutes before serving.

Big Brother's Birthday Cake

My big brother. Smart, handsome, dentist, bachelor, and now 31 years old. If this sounds like a personals ad, it should. Do you have a lovely lady in your life? Single, southern, conservative, sweet? Perhaps we need to set them up?

Hahahaha, this past weekend was my big brother's birthday. Every year, I make him the same cake. White cake with lemon curd filling and white mountain frosting. And every year, I tell him what a pain in the patootie it is to make this thing. And every year, I take that first bite of cake and remember, all over again, that it is completely worth the effort to make this masterpiece of a cake!!! Tender, fluffy white cake . . . tangy, tart lemon filling . . . light, melt-in-your-mouth frosting . . . what more could a boy want?!

Here's a cute pic of big bro with his sweet Australian Cattle Dog - Scout! She is the only lady in his life at the moment . . .

Big Brother's Birthday Cake

Cake
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons unsalted butter
1 2/3 cups sugar
1 cup milk
5 egg whites

Lemon Curd
1 1/2 cups sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 cup cold water
6 egg yolks (save 2 whites for the icing!)
2 teaspoons grated lemon peel
1/2 cup fresh lemon juice
3 tablespoons unsalted butter

White Mountain Frosting
1/4 cup light corn syrup
1/2 cup sugar
2 tablespoons water
2 egg whites
1 teaspoons vanilla

For the cake:
Preheat your oven to 350 degrees. Generously grease and flour two 9-inch round pans with butter and flour (seriously, don't skip the flour!).

Sift together the dry ingredients and set aside.

Beat the butter in with an electric mixer. Add the sugar and the vanilla, and continue to beat until fluffy. Gradually add the dry ingredients and the milk, alternately, starting and ending with the flour.

Beat the egg whites until stiff peaks form. Gently fold into the batter. Divide the batter evenly between the two prepared pans, like so . . .

Then bake for 25-30 minutes, until cake springs back when gently touched near the center.

For the lemon curd:
Combine the sugar, cornstarch, and salt in a medium saucepan. Add the water and whisk in the egg yolks, lemon peel, and lemon juice. Cook over medium heat until thick and bubbly, boiling the mixture for one minute. Remove from the heat and stir in the butter. Strain the mixture and cool to room temperature.

For the frosting:
In a small saucepan, combine the corn syrup, sugar, and water. Cover and apply medium heat until the mixture reaches a rolling boil. Do not stir, but uncover and continue to boil until the mixture reaches 242 degrees on a candy thermometer and/or the mixture spools 6-8-inch threads when drizzled from a spoon.

Meanwhile, whip the egg whites until stiff peaks form. Very gradually stream the hot sugar mixture into the egg whites, beating constantly, until thick and glossy. Add the vanilla and continue to beat until desired consistency is reached.

To assemble the cake, put half of the lemon curd over the first layer. Top with the second layer, and ice the entire outside with the frosting. Serve with the extra lemon curd on the side.

Don't you just love how shiny and gorgeous the icing is?

Sources: The cake and curd recipes come from my sister-in-law. The frosting is from my tried and true, vintage Betty Crocker cookbook.

What's a girl to do?

O, mon dieu, chers lecteurs. This is a fab find!

I'm at home alone (with the dogs) tonight - hubby's away at a leadership conference. I decided to make dinner easy - boiled gnocchi with Newman's Own tomato sauce . . . garlic toast on the side.

What do you crave after eating Italian? My mom and I always have a taste for chocolate! But here I am, all alone. It would be wasteful (right?) to make brownies, to go out and get a pint of ice cream, to open a new box of Oreos . . . What's a girl to do in this kind of emergency???

Enter . . . Emergency Chocolate Cake.

Moist, fluffy, chocolaty heaven. A mug full of cupcake. Satisfaction, in two minutes flat.

I think I may have another . . . this time with a pinch of cinnamon perhaps?

Emergency Chocolate Cake
I got this from the Rookie Chef, who got it from One Particular Kitchen

2 tablespoons cake flour
2 tablespoons sugar
1/4 teaspoon baking powder
2 (slightly heaping) teaspoons cocoa powder
a pinch of salt
2 tablespoons of milk
1/2 teaspoon vanilla
2 teaspoons oil

Spray the inside of a microwave-safe coffee mug with nonstick spray. Measure the ingredients into the mug and stir with a fork until smooth and no lumps remain. Microwave on high for 60 seconds.

That's it!!!

You can eat it with a fork straight out of the mug (as I did) , or turn it out onto a plate and top it with chocolate syrup or whipped cream. Perfection!

Care Bears Cloud Cake

One of my very first cookbooks when I was a little girl was the Care Bears Party Cook Book. It had lots of kid-friendly recipes for fun and festive treats. To this day, I still make a dessert that is based on a recipe from this cookbook. It's called Cloud Cake. I have included the original recipe and my simplified version below.

I usually make this light and easy dessert with just strawberries, but for the Fourth of July? Red White and Blue Cloud Cake just seemed right!

Cloud Cake
from the Care Bears Party Cook Book

1 pound cake
1/2 cup orange juice
1/4 cup raspberry jam or fresh berries with their juice
Frozen whipped topping or fresh whipped cream

Slice your pound cake loaf horizontally and remove the top half. Pour half of the orange juice over the bottom half of the cake. Then spread with raspberry jam or fresh berries and juice. Replace the top of the cake to make a sandwich. Pour the remaining juice over the cake. Top with whipped cream and more berries if desired.

Red, White, and Blue Cloud Cake

2 cups strawberries, hulled and sliced
1/3 cup sugar
2 cups blueberries
1 loaf-sized pound cake
Frozen whipped topping or fresh whipped cream

Combine the strawberries and the sugar in a bowl. Cover and place in the fridge for at least 30 minutes. Stir the strawberries again - they should be nice and juicy. Set aside.

Cut slices of pound cake. Top with the strawberries and juice. Top with some blueberries. Add some whipped topping, and then decorate with extra fruit on the top. Serve immediately - enjoy!!!

Cute Carrot Cup Cakes

I love my mom. So when she told me she didn't need me to bring dessert for her Mother's Day brunch last month, of course I didn't believe her. Instead, I surprised her with one of our long-time favorite recipes, in cupcake form!

This is a fabulously moist and fluffy carrot cake - perfect for a brunch, for Easter, for Mother's Day, or for any day! These tender little cakes will melt in your mouth - especially when you top them with classic cream cheese frosting.

Classic Carrot Cake
from my mom's friend Sue

1 1/3 cups oil
2 cups sugar
4 eggs
2 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
3 cups finely grated carrots (3-4 large carrots)

Preheat your oven to 350 degrees. Grease a 9x13" pan or 3 round layer pans or line 24 cupcake tins.

Blend oil and sugar. Then beat in eggs one at a time. Sift in the dry ingredients. Gently fold in the carrots. Pour batter into your prepared pans. For 9x13" pan, bake for 1 hour and 15 minutes. For layers, bake 18-25 minutes. For cupcakes, bake 15-18 minutes. Allow to cool completely on racks before frosting.

Cream Cheese Frosting

1 stick butter
1 8-ounce package cream cheese
1 box powdered sugar
2 teaspoons vanilla

Cream all ingredients together until smooth. Ice completely cooled cakes as desired.

Pictures taken by my super-cute mom with her brand new camera,
a present from dad on Mother's Day!

Dad's Birthday Cake

My dad loves chocolate. My dad loves whipped cream. My dad's birthday cake for years and years has been a classic chocolate cake iced with fresh, unsweetened whipped cream. This year, though, he had a brilliant idea. Why not add a raspberry filling in the middle? Brilliant!!

The whole family raved about this cake. It was such a festive birthday cake, super easy, and a really great combination of raspberry, cream, and fluffy moist chocolate cake!

Raspberries 'n' Cream Chocolate Cake
based on my favorite Betty Crocker's Cookbook Chocolate Cake recipe

2 1/4 cups flour
1 2/3 cups sugar

2/3 cup cocoa

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 1/4 cups water

1/4 cup shortening

2 eggs
1 teaspoon vanilla
1/4 cup seedless raspberry preserves
3 cups whipping cream
8-10 fresh raspberries

Heat oven to 350 degrees and grease 2 round 9" cake pans.

Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Pour batter into cupcake tins until 2/3 full. Bake for 23-35 minutes. Cool on racks.

Whip the cream until it reaches a good spreading consistency. Spread the raspberry preserves over the top of the first layer of cake. Gently place the next layer on top. Ice the outside of the cake with the plain whipped cream. Decorate the top of the cake with the fresh berries, and serve immediately. Enjoy!

Perfectly Chocolate Birthday Cake

For a dear friend's birthday cake, I decided to try out the Hershey's Perfectly Chocolate Cake recipe. I had been hearing a lot of buzz about it online, and wanted to see if it lived up to the hype. It certainly did! This is a great, moist, and easy-to-make chocolate cake. And I especially liked the chocolate frosting.

The big question: has this recipe replaced my favorite, go-to. basic chocolate cake recipe? Hmmm. Almost. I still think my old-time fav is super-easy, fluffier, and more chocolaty . . . so it's not going anywhere!

That said, this is a great recipe that definitely deserves its place in the rotation!

Hershey's Perfectly Chocolate Cake
from Hershey's

2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 teaspoons baking powder
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup vegeetable oil
2 teaspoons vanilla
1 cup boiling water

Preheat your oven to 350°F. Grease three 8-inch round baking pans.

Mix together the sugar, flour, cocoa, baking powder, baking soda and salt in large mixing bowl. Add the eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely before frosting (see below).

Perfectly Chocolate Frosting
also from Hershey's

1/2 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup whole milk
1 teaspoon vanilla extract

Melt the butter in a small saucepan, stirring in cocoa. Alternately add powdered sugar and milk, beating with an electric mixer until the frosting reaches spreading consistency. Stir in vanilla. Frost your cake as desired.

Celebrating Earth Day with Flower Pot Cake!

Happy Earth Day, dear readers!

In celebration of this special day, my hubby and I made a fun Flower Pot "Cake" - ain't it purty? Okay, so you're supposed to make it in an actual flower pot, but I thought it would be so much fun to be able to see all the pretty sedimentary layers of sweetness.

I remember having this deceptive dessert when I was in elementary school. I made up this recipe based on what I remembered and what I thought would be delicious!

Flower Pot Cake

1/2 cup butter, softened
1 8-ounce package of cream cheese, softened
1/2 cup powdered sugar
3 cups vanilla pudding (instant is fine, or cooked pudding that has cooled)
1 12-ounce tub of frozen whipped topping, thawed (recommended: Cool Whip)
1 cup toasted pecans, chopped fine
1 cup graham cracker crumbs, crushed fine with a food processor or blender
1/4 cup butter, chilled
2 cups Oreo cookie crumbs, crushed fine with a food processor or blender
4-6 gummy worms
2-3 plastic flowers
1 clean small plastic shovel

Cream together the butter, cream cheese, and sugar with an electric mixer. In a separate bowl, fold in the whipped topping into the vanilla pudding. Then fold this mixture into the butter and cream cheese mixture. Set aside.

In a medium bowl, combine the pecans and graham cracker crumbs. Use a pastry blender to cut in the 1/4 cup of cold butter until the butter is incorporated and the mixture is crumbly.

Line a clay flower pot with tinfoil, cutting the excess off around the top. Sprinkle a layer of the graham cracker mixture in the bottom, pressing it down. Next, spoon a layer of the pudding mixture on top. Then sprinkle in an Oreo layer. Then spoon a pudding layer on top of that. Continue alternating (graham-pudding-oreo-pudding-graham-pudding-oreo-pudding), and end with the Oreo mixture on the top.

Arrange your gummy worms so that they are peeking out of the "soil." Then gently push your plastic flower arrangement into the pot. Chill until you are ready to serve. Serve with the plastic shovel!

Edit: I'd like to note that one reader expressed an opinion that my plastic flowers were un-earth-day-ish. You are welcome to use fresh flowers instead, in the spirit of Earth Day. I used plastic because I had some on hand that came with a wedding gift. If you choose to use fresh, I would suggest waiting until the last minute to insert them into your pot so that they don't wilt.

Summary of My Day

Ever wonder what it's like to have 6 dozen mini-cupcakes on your kitchen counter? In addition to about 4 dozen cookies, 2 dozen mini lemon meringue pies, and 8 dozen mini-muffins?

Yeah, me neither!

Here is the recipe for the chocolate cupcakes. Here is the recipe for the icing. They sure do taste good, but I sure am tired now.

Please support tomorrow's bake sale here. Thanks, and goodnight!

The World of Strawberry Shortcake

Strawberry shortcake is a sure sign that summer is coming. We had our first of the season the other day at my in-laws' house, and now I'm completely hooked. Hubby came home with 2 big pints of beautiful strawberries the other day, and I knew I had to request his famous strawberry shortcake.

He doesn't like to flaunt it like I do (ha ha), but he is an amazing baker. This dish has wowed my parents, and several of our friends. And I still never knew the true recipe until tonight!! His family is definitely one for *secret recipes* - that I intend to chip away at over the years to come!

The shortcake is buttery and moist with a crispy sugared top. Delicate and tender, it absolutely melts in your mouth. Throw away your other recipes. This is The One!

Hubby's Famous Strawberry Shortcake

4 cups strawberries, hulled and sliced
1/4 cup sugar
2 cups Bisquick
1/2 cup milk
5 tablespoons sugar, plus extra for sprinkling
4 tablespoons butter, melted
Whipped cream or vanilla ice cream

In a medium bowl, mix the sliced strawberries with the 1/4 cup sugar. Cover and refrigerate for at least 1 hour.

In a separate bowl, mix the Bisquick, milk, 5 tablespoons sugar, and melted butter until a soft dough forms. Drop by 6 large spoonfuls onto a greased baking sheet. Sprinkle the tops with extra sugar. Bake at 425 until golden brown - about 10-12 minutes.

Top the hot shortcakes with the strawberries, and garnish with fresh whipped cream or vanilla ice cream. We usually do plain fresh whipped cream, but mixed it up this time with the ice cream. Enjoy!

Banana Cupcakes with Classic Cream Cheese Frosting

I'm going to be completely honest with you, dear readers. I love to bake. But I also love to bake quickly. Nanny can tell you plenty of stories about how fast I can throw a pie together. So it makes perfect sense that some of my favorite recipes are what I like to call "dump and mix" recipes. Basically, the directions on these recipes read something like this:

"Preheat your oven and grease the pan. Dump all the ingredients into a bowl and mix well. Bake for 30 minutes and enjoy."

With recipes as simple and quick as this, I just don't see how you can justify using store-bought cake mixes. Okay, I admit that I'll use a mix when I'm in a pinch - but I usually goose it up à la Cake Mix Doctor. But I very much prefer baking from scratch, and I honestly believe it doesn't have to be any harder than baking a cake from a mix!

Confession: I wrote an "argumentative essay" in my 8th grade English class. What topic did I choose? Reasons why people should bake from scratch and not use store-bought mixes. When I presented my topic to my teacher, she was very skeptical. But I ended up with an A+ on that masterpiece.

This is one of those recipes that goes right to the heart of my position on this issue. This dump-n-mix recipe for banana cake is incredibly simple, super-quick, and outrageously moist and flavorful. I like to top it off with a classic cream cheese frosting. I usually make this as a layer-cake, but this time I decided to go for some cute cupcakes.

On an unrelated side-note, check out the photo below, in which my dog Sophie is making another special Vintage Victuals appearance. Even from outside the window, she knows there are good things going on in the kitchen - especially when I get the camera out!

Banana Cupcakes
Adapted from my vintage Betty Crocker cookbook

2 1/4 cups cake flour
1 2/3 cups sugar
1 1/4 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
2/3 cup buttermilk
3 eggs
1 1/2 cups mashed ripe bananas

Preheat your oven to 350 degrees. Grease your desired baking pan: either a 13x9x2 inch pan, two 9-inch round layer pans, three 8-inch round layer pans. Or line cupcake tins with liners.

Measure all ingredients into a large electric mixer bowl. Blend for 30 seconds on low speed, scraping down the sides of the bowl. Next, beat for three minutes on high speed. Pour the batter evenly into the prepared pans, or fill cupcake tins about 2/3 of the way full.

Bake oblong 45-50 minutes, layers 35-40 minutes, cupcakes 20-25 minutes. Cool completely on racks.

Classic Cream Cheese Frosting
1 8-ounce package of regular cream cheese
1/2 cup (1 stick) butter, softened
2 cups powdered sugar
1 teaspoon vanilla

Blend together cream cheese and butter. With mixer on low speed, gradually add the powdered sugar until completely incorporated. Add the vanilla, and blend. You may add extra sugar or add a little bit of milk to thicken or thin the frosting to the desired consistency.

And you thought coffee was addictive . . .

. . . wait until you try this coffee cake! I wanted to use up some buttermilk that was going to expire, so I came up with this moist and fluffy morning treat. We cannot stop eating it - morning, noon, and night! The buttermilk adds just the lightest touch of tangy flavor to the delicate cake, and the toasty spiced nuts that make up the topping are just delicious.

Buttermilk Coffee Cake
Inspired by a recipe from AllRecipes.com

For the cake:
2 1/2 cups all-purpose flour
1/2 cup dark brown sugar
1 cup sugar
3/4 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1 egg lightly beaten
1 1/4 cup buttermilk

For the topping:
1 cup chopped walnuts
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, chilled

Preheat your oven to 350 degrees. Grease a 9x13 inch baking pan and set aside.

In a medium bowl, mix flour, sugar, oil, salt, and baking soda until there are no lumps. Remove 1/2 cup of this mixture and set it aside.

To the remaining flour mixture, add the egg and buttermilk, stirring until JUST combined - it's okay if it's a bit lumpy. Spread your batter evenly in the prepared pan.

In a small bowl, combine the 1/2 cup of the flour mixture that you set aside with the nuts, brown sugar, cinnamon, and nutmeg, mixing well. Sprinkle this mixture evenly over the batter. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Sprinkle the top lightly with powdered sugar, if desired. Serve for breakfast with a fresh cup of hot coffee!

Moon-Washed Apples of Wonder

This is the most wonderful, moist, dense, and deliciously cozy cake you have EVER put in your mouth. The perfect end to a hearty winter meal.

This recipe comes from my mom's sister - my sweet Auntie Heather. She is another one of the many great cooks in my family, so watch for more recipes from her in the future! You can tell how much we love this recipe by how worn and stained the recipe card looks.

Auntie Heather's Apple Cake
1 1/2 cup vegetable oil
3 eggs
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
2 cups sugar
3 cups flour
3 large, tart cooking apples - peeled, cored, and cut into chunks
1 cup pecans, chopped (optional)

Preheat oven to 325 degrees. Grease and flour a large bundt pan and set aside. In a large electric mixer bowl, beat vegetable oil and eggs on high speed for 3 minutes. Add the salt, baking soda, vanilla, sugar, and flour, and blend on low speed until incorporated. With a wooden spoon, fold in apples and pecans. Pour batter into prepared pan and bake for 1 hour and 20 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a cooling rack and allow to cool completely.

Brown Sugar Glaze
1 stick of butter

1/2 cup light brown sugar

1/2 cup dark brown sugar

2 tablespoons milk

Put all ingredients in a small saucepan, and place over medium-low heat, stirring until melted. Increase the heat and continue to cook until mixture reaches a boil. Allow to boil for one minute. Remove from heat and allow the glaze to cool for 20 minutes so that it can thicken. Then spoon it over the cake so that it drips lavishly down the sides.

My Birthday Cake

Well, dear readers, today is my birthday. So last night, I found myself making my very favorite double-chocolate cake. We'll have dinner tonight at my parents' house and have this as my birthday cake for dessert.

I know what you're thinking: "What?! They make you do your own birthday cake?!"

Answer: "Heck, I love making my own birthday cake!"

My mom or Nanny (her mom) will always offer, but for someone like me who loves to bake, it's not a chore to make your own birthday cake - it's fun!!! Plus, this is my very favorite cake to make - it's easy, delicious, and super-chocolaty! The cake is light and fluffy, and the frosting literally melts in your mouth. What more could a birthday girl ask for?

Cocoa Fudge Cake

from my good ol' Betty Crocker cookbook

2 cups cake flour or 1 2/3 cups all-purposes flour

1 1/2 cups sugar

2/3 cup cocoa

1 1/2 teaspoons baking soda

1 teaspoon salt

1 1/2 cups buttermilk

1/2 cup shortening

2 eggs

1 teaspoon vanilla

Preheat the oven to 350 degrees. Spray baking pan, 13x9x2 inches, or 2 round 9" layer pans, 3 round 8" layer pans (as pictured here), or cupcake tins. Measure all of the ingredients into large electric mixer bowl. Blend for 30 seconds, scraping down the sides of the bowl constantly. Beat for 3 minutes on high speed, scraping bowl down when needed. Pour batter evenly into pan(s).

Bake oblong 35-40 minutes, layers 30-35 minutes, cupcakes 25-30 minutes. Or until wooden toothpick inserted into the center comes out clean. Cool completely before frosting.

Now for the frosting!

Laure's Buttery Chocolate Frosting

1 stick of butter, softened

4 tablespoons half 'n' half

1 teaspoon vanilla

3 cups confectioner's sugar

4 tablespoons unsweetened cocoa powder

In a small electric mixing bowl, beat butter, half 'n' half, and vanilla until creamy. Gradually add the confectioner's sugar, beating until light and fluffy. Add cocoa powder and blend until incorporated. Frost your cooled cakes as desired.

Everything Old Is New Again!

This wonderful treat came about because I had some eggnog left over from Christmas that was due to expire at the end of January, and I needed a way to use it up fast! After seeking a little bit of inspiration online, I dove into my old cookbooks and found a great Betty Crocker recipe for eggnog cake. It uses as its base this wonderful yellow cake recipe:

Starlight Yellow Cake

2 cups all purpose flour
1½ cups sugar
3½ teaspoons baking powder
1 teaspoon salt
½ cup shortening (half margarine or butter, softened, if desired)
1 cup milk
1 teaspoon vanilla
3 eggs

Heat oven to 350 degrees. Grease and flour 2 round layer pans or a 9x13 pan. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Then, beat on high speed, scraping bowl frequently, for about 3 minutes. Pour into pan(s). Bake until wooden pick inserted in center comes out clean, 9x13-40 to 45 minutes, layers-30 to 35 minutes.

I have used this recipe countless times as a basic yellow cake. The Eggnog variation of Betty Crocker's recipe instructs that you add 1 teaspoon of nutmeg, 1/4 teaspoon of ginger, and a teaspoon of rum flavoring to the recipe.

Based on this information, here's what I came up with! My special Eggnog Cupcakes!!!

Eggnog Cupcakes
2 cups all purpose flour
1½ cups sugar
3½ teaspoons baking powder
1 teaspoon salt
½ cup shortening (half margarine or butter, softened, if desired)
1 cup eggnog
3 tablespoons spiced rum
1 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon vanilla
3 eggs

Heat oven to 350 degrees. Line cupcake tins with your choice of liners (I used some of my football cupcake liners since it was close to the Superbowl), or grease with cooking spray. Set aside.

Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Then, beat on high speed, scraping bowl frequently, for about 3 minutes. Fill the cup cake tins about 2/3 of the way full with batter.

Bake until wooden pick inserted in center of cupcake comes out clean, about 20-24 minutes.

So then I had to come up with a nice frosting for these sweet-smelling little babies. I've been making up frosting recipes since I was a little girl, and here's what I came up with this time:

Spiced Rum Frosting
1 stick salted butter, softened
1 package confectioner's sugar
1/4 cup heavy cream
1 teaspoon vanilla
4 tablespoons spiced rum
1/2 teaspoon nutmeg

Blend all ingredients together until smooth and creamy. Then, frost your cupcakes! I also added a sprinkle of nutmeg on top of the frosting, just for dramatic effect. I added a bit of extra cream to make the icing nice and gooey - almost like a very thick, luxurious glaze.