"Cooking is like love. It should be entered into with abandon or not at all." ~Harriet van Horne


Orange Cream Cheese Cake Loaf

Published by: Kathy

  • Oct
  • 2

Oh, my, my, my! This thing just melts in your mouth!

A recipe for “Orange Cream Cheese Bread” popped up on my Facebook page.  I belong to “Just a Pinch Recipe Club” and so far I’m 2 for 3, when it comes to making one of their suggested recipes.  (In baseball-speak that means that I have been successful at preparing 2 of the 3 recipes I have tried…That’s a pretty respectable average!)  The recipe called my name and I knew I had to try it…Perhaps if was the fact that they used the words “orange” and “cream cheese” in the title.  Or maybe it was the beautiful picture the amateur chef responsible for the recipe posted.  Whatever it was, today was the day…The ingredient list is very basic, so I had everything on hand, except the fresh orange.  A quick trip to the store remedied that.

I put the recipe together in no time and was I ever excited with the finished product.  The “bread” was without question, a “cake”.  It was moist and light, with a velvety texture.  It reminded me of the cream cakes that Publix sells…only better!  At the risk of repeating myself…it just melts in your mouth!  A name change was definitely in order…Let’s call a “cake”, a “cake”!



  • 1  (8-oz.) pkg. cream cheese, softened
  • 1/2  c. shortening
  • 1  2/3  c. granulated sugar
  • 2  eggs
  • 2 ¼  c. all-purpose flour
  • 1  tsp. salt
  • 1  Tbsp. baking powder
  • 1  c. whole milk
  • ½  c. chopped walnuts (optional)
  • 2  Tbsp. grated orange peel  (2 lg. oranges)
  • ¼  c. fresh squeezed orange juice  (from the orange you just zested)

Preheat oven to 350°.  Combine cream cheese and shortening, creaming well.  Gradually add sugar, beating until light and fluffy.  Add eggs, beating well after each addition.  Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture.  Mix well after each addition.  Stir in orange peel and walnuts (if you decided to include them).  Divide batter into two (2) greased and floured 8½ x 4½ x 3-inch loaf pans.  Bake for 45 minutes or until a wooden toothpick inserted into center comes out clean.  Let cool in pan for 10 minutes.  Then, sprinkle orange juice over the loaves.  Remove to wire rack to finish cooling.  Dust with powdered sugar before serving.


















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Grandma's Apple Brownies

Published by: Kathy

  • Sep
  • 12

No, this is defintely not anything MY grandma made!

For starters, I never referred to either of my grandmothers as “Grandma”…I had an “Abuela” and an “Abuelita”.  They were better known for their Flan (Egg Custard) and Arroz con Leche (Rice Pudding).  And I’m pretty sure they never even heard of an apple brownie.

I found this recipe on the Just A Pinch Recipe Club website (An on-line recipe club I belong to.   Cuts down on cookbook purchases!) and it sounded wonderful.  It’s that time of year, when the season begins to change and the temperatures begin to fall from the familiar 97˚in the afternoon, to a brisk 92˚…Fall is almost here!  I am embarrassed to say that I already have all my fall decorations on display and am just itching to put a pot of chili on the stove.  I love the changing of the seasons, (Even though they are barely noticeable in Tampa) and really get into the spirit.

The recipe was very simple to prepare and didn’t even require the use of an electric mixer.  Peeling and dicing the apples was tedious and required the majority of time.  other than that, it was a breeze!  Although these are called “brownies”, I found the recipe more similar to an apple cake.  The “brownies” were extremely moist and delicious.  The original recipe didn’t call for a glaze, but I thought it would make a nice addition, so I made one.

Helpful Hints:

  • Dice the apples very small, so they will cook well during the baking process.
  • I thought the brownies needed a little more cinnamon and some nutmeg.  Taste the batter before putting it into the prepared pan.  If you would like a little more spice, add it it small increments, until you achieve the desired taste.
  • Don’t over bake!  The best thing about these brownies is how moist they are.  Over baking will dry them out.
  • This recipe can be easily cut in half.  I did and the results were excellent.  For the half recipe, I used a 10½ x 6½ x 1½ pan and baked the brownies for 37 minutes…PERFECTION!



  • 3  c. all purpose flour
  • 3  c. apples, peeled, cored and diced fine (3-4 medium apples – I used Gala)
  • 2  c. sugar
  • 1  tsp. cinnamon (add more if you like)
  • 1/4  tsp. nutmeg
  • 1  tsp. baking soda
  • 1  tsp. salt
  • 1/3  c. orange juice
  • 2  eggs
  • 1  c. vegetable oil


  • 1  c.  powdered sugar
  • 2  Tbsp. butter, melted
  • 2  Tbsp. boiling water
  • 1/2  tsp. vanilla

Preheat oven to 325˚.  Grease and flour a 13 x 9 pan.  In a large bowl, add the dry ingredients and mix with a spoon to combine.  Add the remaining wet ingredients and the chopped apples.  Mix with a wooden spoon, until everything is mixed well.  Pour batter into prepared pan and bake for 45 minutes to 1 hour.  Check on the brownies after the 45 minutes.  If they are still too pale and wet looking, leave them in the oven for a few more minutes. 

While brownies are cooling, prepare glaze.  Mix together all glaze ingredients, until smooth.  Add more boiling water if glaze is too thick.  Drizzle over warm cake, using a spoon.  Serve as a breakfast treat or a dessert, with vanilla ice cream on the side.

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Apple Deliciousness

Published by: Kathy

  • Aug
  • 26

Soooooo easy and yet soooooo delicious!!!

My daughter-in-law-, Kat, gave me this recipe a couple of months ago and told me how much my son had loved it.  She promised it would be simpler than the butterfinger-pie-from-hell recipe, which was also one of hers.  Well, I’ve had the crescent rolls on hand and have bought the Mountain Dew twice, with the good intentions of making this dessert, but never seemed to get around to it.  Tonight, after making a complete dinner, I was motivated to end the evening with the equivalent of hot apple pie and ice cream.

This was probably one of the easiest and most decadent desserts I have made in a long time.  Not sure what I was going to get, I was surprised when I cut into the baked apple roll, to find a steamy little pillow of apple deliciousness.  The sugary pastry tops had turned into a crunchy crust and the overflow of the mixture, combined with the soda, had become a luscious syrup. (Perfect for topping the vanilla ice cream I served on the side. )

What I loved the most about this recipe, is the ability to cut it in half.  I used one solo apple to create a dessert that was adequate for four people!  Kat, you have redeemed yourself!


Helpful Hints:

  • If cutting the recipe in half, use a smaller baking dish.  I used a 9 x 9 Pyrex baking dish for half a batch and it was perfect.
  • Do your best to wrap each slice of apple completely with the dough.  This might involve some creative folding and stretching of the dough, to accomplish the task.
  • When pouring the sugar mixture over the wrapped apples, be sure that all of the dough has some sugar mixture on it.  When baked, this mixture turns into a delicious crust and, trust me, you will want your apple rolls to be covered in it!
  • This dessert is best served warm or right out of the oven.  The leftovers, after being refrigerated, lost their appealing crunch.  (A few seconds in the microwave brought them back enough to enjoy for a questionably healthy breakfast…Don’t judge me..It had FRUIT!



  • 2  whole Granny Smith apples
  • 2  (8-o.z) cans crescent rolls
  • 2  sticks butter
  • 1  1/2  c. sugar
  • 1  tsp. vanilla
  • Cinnamon to taste
  • 1  (12-oz.) can Mountain Dew Soda

Peel and core apples.  Cut each apple into 8 slices each.  Roll each apple slice in a triangle of crescent roll dough.  Place apple rolls in a 9 x 13 buttered pan.  In a small saucepan, melt butter and remove from heat.  Add sugar, vanilla and desired amount of cinnamon and lightly stir. (The idea is NOT to disolve the sugar.)  Pour sugar mixture over apple rolls, coating each completely.  Pour Mountain Dew around the edges of the pan, being careful not pour it on top of the apple rolls.  (You don’t want to rinse off any of your sugar mixture!)  Sprinkle with additional cinnamon and bake at 350˚ for 35-40 minutes.  Serve warm with vanilla ice cream and spoon some of the sweet sauce from the pan, over the top.  Makes 8 servings.





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Butterfinger Overload Pie

Published by: Kathy

  • Jul
  • 24

This is the pie from hell…But tastes like heaven!

Before I scare you with the negatives, let me tell you all the good things about Butterfinger Overload Pie…This is four layers of absolute deliciousness…Believe it or not, the pie tastes very light and is not too sweet.  First, we have a chocolate cookie crust; next, a layer of chocolate-peanut butter pastry cream, followed by a fluffy whipped cream-peanut butter layer.  And finally, a layer of fresh whipped cream.  Three of the four layers are infused with crushed Butterfinger candy bars.  You can safely assume you will have Butterfinger in every bite…Nothing wrong with that!  But first, you have to make it.

Every now and then I am challenged by the complexity of a recipe and usually end the project by saying “Remind me never to make this again!”…This would be one of those times.  My daughter-in-law found this recipe some time ago and never had a chance to make it.  She shared it with  me, (Thanks, Kat!) and I have been anxious to try it out.  My “boys” love Butterfinger candy bars and I was sure this was going to be a hit.  I am a big proponent of reading a recipe before you begin making it…I should have had a glimpse of what lied ahead when I had to read the recipe at least 5 times before I started.  I think I read it another 5 times while I was preparing  the pie.   Fortunately, one of the benefits of reading my blog, will be to learn from my experience…

Helpful hints:

  • Definitely prepare this pie the day before you intend to serve it.  It needs time to chill completely, and get firm.
  • Use a store-bought, ready-made Oreo crust  (I followed the recipe using the real Oreos…Too much extra work and I think the ready-made crust tastes just as good.)
  • Do all your prep work and measure out all your ingredients before you start  (Pretend you are a Food Network star.)
  • This pie will require your undivided attention  (So, ask your mom to stop by after you are done making the pie.  This way, you won’t be distracted and forget to put Butterfinger in the final layer of whipped cream…You know what I mean?)




  • 14  cream-filled chocolate sandwich cookies  (Oreos)
  • 4  Tbsp. butter, melted    


  • 1  ready-made Oreo pie crust

If you choose to make the crust yourself:  Preheat oven to 375˚.  In a food processor, process the cookies into fine crumbs.  Add melted butter to crumbs and continue to process until well blended.  Transfer mixture to a 9-inch pie pan and press evenly over the bottom and up the sides of the pan.  Bake for 8 minutes.  The crust will puff up and shrink slightly.  Use the flat bottom of a drinking glass to gently press down on the crust.  Set aside and cool completely before filling.



  • 23 “fun-size” Butterfinger candy bars (15-oz. bag), divided

In a food processor, process 20 of the butterfinger bars into fine crumbs.  Divide the crumbs into two seperate 1/2-cup portions and one 1-cup portion.  (You will use these in the three layers you will prepare.)  Process the remaing three candy bars into coarse chunks, and set aside for decorating at the end.

Chocolate-Peanut Butter Pastry Cream 

  • 1/2  c. granulated sugar
  • 2  Tbsp. cornstarch
  • 2  c. whole milk
  • 2  large egg yolks
  • 1/2  c. creamy peanut butter
  • 1/2  c. milk chocolate chips
  • 1/2  c.  Butterfinger crumbs

In a medium saucepan, combine sugar, cornstarch and milk.  Slowly bring to a boil over medium-high heat, stirring constantly.  Remove from heat.  Beat egg yolks in a small bowl.  Whisk eggs in hot milk mixture 2 tablespoon at a time, until eggs are tempered (slowly warmed up).  Then add eggs to remaining milk in the pan; stir to combine.  Bring  mixture to a boil, stirring constantly until mixture is thick.  Remove from heat and whisk in peanut butter.  Scoop out 1 cup of the peanut butter mixture and put it in a medium bowl.  Cover and put in the refrigerator until ready to use in next phase of the recipe.  Add chocolate chips and 1/2 cup of the Butterfinger crumbs to the remaining peanut butter mixture in the saucepan.  Stir until chips are melted.  Pour this mixture in the cooled crust.  Refrigerate while you’re preparing the next layer.

Whipped Cream-Peanut Butter Layer

1  c. heavy whipping cream

1/2  c. Butterfinger crumbs

1  c. reserved peanut butter pastry cream  (you put it in a bowl in the fridge during the last set of instructions)

Beat whipping cream until stiff peaks form.  Scoop into the bowl with the reserved peanut butter filling and fold together with 1/2 cup of Butterfinger crumbs.  Remove pie from refrigerator and mound the whipped cream-peanut butter  mixture evenly over the chocolate-peanut butter layer.  Spread to the edges of the pie.


Topping   (Finally!)

1  1/2   c. heavy whipping cream

1/4  c. powdered sugar

1  c. Butterfinger crumbs

3  coursley chopped Butterfinger candy bars (I asked you to chop them and set aside at the beginning of the recipe)

Whip the 1 1/2 cups of heavy whipping cream and powdered sugar until stiff peaks form.  Fold in remaining 1 cup of Butterfinger crumbs.  Spoon over the top of the pie, mounding slightly in the center.  Sprinkle coarsely chopped Butterfingers over the top of the pie.

Cover loosley and refrigerate untl ready to serve the next day.












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Whoopie Pies

Published by: Kathy

  • Jul
  • 14

I have seen a lot of hype recently about the “Whoopie Pie”.

They are showing up in a wide variety of flavors and sizes.  A Whoopie Pie is just like eating the top of a cupcake, filled with a fluffy marshmallow butter cream.  The legend of Whoopie Pies is that they evolved from little individual cakes that mothers would make their children, using leftover chocolate cake batter and frosting…The kids would like them so much, they would shout, “whoopie!”.  I’ll buy that!

On TV, I saw Bobby Flay  challenge someone to a Whoopie Pie throwdown.  Then, in the Parade section of the Sunday paper, there was a picture with a recipe that immediately caught my eye.  It was a sign…I must make Whoopie Pies!  My grandson, Andrew, enjoys dabling in the kitchen, and I was sure this would be something he would want to make with me…WRONG!  Ok, so he wasn’t interested in baking…I’m guessing he thinks baking  is not manly enough for him.  But, that didn’t deter me!  I would bake Whoopie Pies solo.  (More for me, Andrew!)   After researching the internet for different recipes, I did not use the recipe from the newspaper.  Instead, I found one that called for buttermilk, which I just happened to have on hand.  Also, the recipe I used, called for butter in the filling instead of shortening…Sounded good to me!

My pies weren’t as aesthetically pleasing as I would have liked, but they were deeelicious!  The Virgo in me was looking for perfect  360˚ circles.  What I got instead, was a mishmash of  shapes…Like snowflakes, no two were alike!  I made some large ones and some small ones.  My husband ate one of each (and yelled, “whoopie!”…No, seriously, it was more like a hum and went, “Mmmmmmm!”) and said  the smaller ones had a better flavor.  For the larger cakes, I used an ice cream scoop.  I took the time to flatten the scoops of batter with a knife.  They looked pretty good.  The smaller cakes were made using a cookie scoop.  (1 Tbsp.)  I did not flatten the scoops and they did not spread, during the baking process, as I had hoped.  This made for a dome-shaped Whoopie Pie, instead of a flatter, more cookie-like shape.  I will definitely flatten the batter balls the next time I make them.

Helpful Hints:

  • Lightly flatten scoops of batter, prior to baking them.  This way they won’t be so thick and will look more like a cookie.


Whoopie Pies


  • 2  c. all-purpose
  • 1/2  c . unsweetened cocoa powder
  • 1 1/4  tsp. baking soda
  • 1  tsp. salt
  • 1  c.  buttermilk (shake well before you pour it out)
  • 1  tsp. vanilla
  • 1  stick unsalted butter, softened
  • 1  c. packed dark brown sugar
  • 1  lg. egg


  •  1  stick  unsalted butter, softened
  • 1 1/4  c. confectioners sugar
  • 1  c. marshmallow cream
  • 1  Tbsp. vanilla

To make the cakes:  Preheat oven to 350˚.  Whisk together flour, cocoa, baking soda and salt in a bowl until combined.  Stir together buttermilk and vanilla in a small bowl.  Beat together butter and brown sugar, in a large bowl with an electric mixer, at medium-high speed, until pale and fluffy (about 3 minutes).  Add the egg and beat until combined well.  Reduce the speed to low and alternately mix in the flour mixture and buttermilk.  Scrape down the sides of the bowl occasionally and mix until smooth.

Spoon batter in desired sizes, using  either an ice cream or cookie scoop, 2 inches apart onto baking sheets lined with parchment or silpat liners.  Bake larger cookies for 11-13 minutes and smaller cookies 9-10 minutes.  Tops will be puffed and cakes will spring back when touched.  Transfer with a spatula to a rack to cool.

To make the filling:  Beat together butter, confectioners sugar, marshmallow and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:  Spread filling between the flat sides of two pies; repeat.

Makes 8-10 large Whoopie Pies, or 20-24 small ones.  Store in airtight container at room temperature.

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Swedish Visiting Cake

Published by: Kathy

  • Jun
  • 26

If you look on page 141 of my cookbook, you will see this recipe.

This recipe was featured in the Tampa Tribune’s food section last year.  It is taken from famous cookbook author, Dorie Greenspan’s book, Baking: From My Home to Yours.  The story behind the name of this cake intrigued me.   Apparently this recipe was passed on to Dorie by her Swedish friend, Angela Helgesson, who said that you could start making this cake when you saw friends coming down the road and it would be ready by the time they settled in and sat down for coffee.   After making it several times, I would not dispute this claim.  The cake is prepared in a single bowl, mixed by hand and poured into one solitary cake pan.  To say this cake is simple to make,  is an understatement!  However, the results are anything but simple…There is no leavening agent, so the cake is on the flat side.  Don’t let the appearance throw you off…The finished product is moist and chewy and the sugar/almond crust adds a crunch factor, that leaves you screaming for more!  I love to eat this cake warm out of the oven. 


  • 1  c.  granulated sugar, plus extra for sprinkling
  • Grated zest of one lemon
  • 2  lg. eggs
  • 1/4  tsp. salt
  • 1  tsp. pure vanilla extract
  • 1/2  tsp. pure almond extract
  • 1  c. all-purpose flour
  • 1  stick unsalted butter, melted and cooled
  • 1/4  c. sliced almonds
  • Powdered sugar for dusting

Preheat oven to 350˚.  Butter a 9-inch cake pan.  Pour the granulated sugar into a medium bowl.  Add the lemon zest and blend the sugar and zest together with your fingertips until the sugar is moist and aromatic.  Whisk the eggs, one at a time, into the sugar mixture, until well blended.  Whisk in the salt and the extracts.  Switch to a rubber spatula and stir in the flour.  Finally, fold in the melted butter, until well combined.  Using the rubber spatula, scrape the batter into the prepared pan and smooth out the top.  Scatter the sliced almonds over the top of the batter and sprinkle with a little bit of sugar.  Place the cake pan on a baking sheet and put into the oven.  Bake for 25-30 minutes, or until cake is golden and a little crisp on the outside.  DO NOT OVERBAKE!  The outside of the cake is light in color and the inside will remain moist.  Remove the pan from the oven and let the cake cool for 5 minutes.  Run a thin knife around the sides of the cake to loosen it.  Turn out onto a serving plate or serve directly from the pan.  Dust cake with powdered sugar before serving.  You can serve the cake warm or cooled.  Makes 8-10 servings.

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Baklava Cups

Published by: Kathy

  • May
  • 28

It’s probably no surprise that I am a big fan of baklava.

This Mediterranean dessert is made with phyllo dough, nuts, butter and sugar.  Immediately after baking, a sweet syrup is poured over the pieces, allowing the syrup to be absorbed into the pastry layers…Yum!  I was first introduced to baklava about 20 years ago.  One of my salesmen was Greek and his West Virginia-born wife, made the most amazing baklava I have ever tasted!  For Christmas, she would bake Maria (my one-and-only clerical employee at the time) and I our own personal baklava tray.  I would take mine home and in a few days, I would have eaten the whole thing by myself!  Last week I went to a party at my friend Roz’s house.  On the dessert table were miniature baklava cups.  They were delicious and the first thing I did when I got home, was go on-line to see if I could find a recipe.  The recipe I kept coming across was one from Sunny Anderson of the Food Network.  While some baklava contains only walnuts, other variations include pistachios, pine nuts, almonds, or other nuts common to the Mediterranean and the Middle East.  Sunny’s version uses equal parts of pistachios, walnuts and almonds, so I thought I would give it a try. 

Although I liked the results, I must caution you, that if using salted nuts, be sure to eliminate adding any additional salt. (Your best bet would be to use unsalted nuts, if you can find them.)  When I tasted the baklava filling, I knew immediately there was something wrong…It was a bit too salty for a dessert.  I added 2 more tablespoons of sugar, hoping to correct the blunder, but it was only after I added the syrup at the end that I found the sweetness I was missing.  Also, chilling the baklava cups before eating them made a big difference.  They were delicious and I love how easy they are to pop in your mouth!

Baklava Cups

  • ½  c.  pistachios
  • ½  c.  walnuts
  • ½  c.  almonds
  • 1 lemon, zested
  • 3  T. sugar
  • 2  T. butter, melted
  • 1  tsp. cinnamon
  • ½  tsp. salt (omit if using salted nuts)
  • ½  tsp. vanilla extract
  • 2-3  boxes mini phyllo shells (15 shells each)


  • ¼  c. sugar
  • ¼  c. honey
  • ½  c. water 

Preheat oven to 350˚.  Arrange the pistachios, walnuts, and almonds on a baking sheet and toast in the oven until golden and fragrant, about 8 minutes.  Watch closely, so the nuts don’t burn!  Let the nuts cool slightly and add to a food processor, along with the lemon zest, 3 tablespoons of sugar, butter, cinnamon, salt (if needed) and vanilla.  Pulse to  finely chop nuts and combine ingredients.

 Place mini phyllo shells on a cookie sheet.  Add 1 teaspoon of the nut mixture into each shell.  Bake until filling is hot, for about 6-8 minutes.

Meanwhile, in a small saucepan over medium heat, combine the water, ¼ cup of sugar and honey.  Bring to a boil then reduce heat to a simmer.  Cook until reduced and slightly thickened, about 5-8 minutes.  When baking time is done, remove shells from oven and immediately pour 1 teaspoon of syrup into each cup and allow it to soak in.  Repeat with another teaspoon of syrup in each cup.  Refrigerate at least 5 hours or overnight before serving.  Makes 30-40 cups.

 Recipe courtesy of Sunny Anderson, Food Network.



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The Best Homemade Chocolate Cake

Published by: Kathy

  • May
  • 16

I am a huge fan of chocolate cake and pride myself in being a qualified judge in this area.

 Although I have made at least a dozen chocolate cakes in my lifetime, I could never find a recipe that delivered the results I was looking for.  In my experience, I find most homemade chocolate cakes to be on the dry side…until now.  I stumbled on this recipe months ago, while doing research for my food blog.  I was looking for formatting ideas and came  across the recipe for this chocolate cake in The Little Kitchen food blog.    Apparently it is an Ina Garten recipe from the Barefoot Contessa at Home book, so full credit should go to her.  The blogger gave the recipe her own title and intrigued, I was determined to see if it had any merit.  That same day I made a sheet cake and it blew my socks off!  I recently made the recipe into cupcakes for a bridal shower and am happy to report that they were a huge success.  I had a few left over and took them home with me.  They stayed fresh for days.  I am thrilled to finally have a go-to chocolate cake recipe.  I think you will agree…that it is, without question,  “the best homemade chocolate cake” ever!


  • 1¾  c. all purpose flour
  • 2  c. sugar
  • ¾   c. baking cocoa
  • 2  tsp.  baking soda
  • 1  tsp. baking powder
  • 1  tsp. salt
  • 2  large eggs
  • ½  c. vegetable oil
  • 1  c. strong black coffee black, cooled
  • 1  c. buttermilk
  • 1  tsp.  vanilla extract

 Preheat oven to 350˚.  Grease a 13 x 9 cake pan (or two 9-inch round pans). (This recipe will also make approximately 36 cupcakes.)  In a large mixing bowl, sift all dry ingredients together.  Add all wet ingredients to the dry mixture and beat with an electric mixer until well blended.  Pour batter into prepared pan/s and bake for 28-30 minutes.  Cool cake and frost with your favorite frosting, or use the Buttercream Dream frosting recipe below.  Hint:  The first thing you should do when making this cake, is make your coffee.  Allow it to cool down before adding it to your batter, to prevent it from scrambling your eggs.  Note:  If using this recipe to make cupcakes, reduce baking time to 18-21 minutes.



  • 1  stick butter, (salted), softened
  • 1  stick butter, (unsalted), softened
  • 1 c. shortening
  • 2  lb. bag of confectioner’s sugar
  • 2  Tbsp. vanilla extract
  • 5-6  Tbsp. cold milk

 Using an electric mixer cream together butter and shortening.  Add vanilla and confectioner’s sugar and beat to blend well.  Add milk a tablespoon at a time, until desired consistency is reached.  Add more milk if necessary.  Note:  This recipe called for less vanilla, but I increased the amount to suit my taste.  Note:  If frosting a 13 x 9” cake, cut this recipe in half.  You will have plenty of frosting with half the recipe.


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