Archive for the ‘cake’ category

Best Ever Fudge Frosting

November 23, 2013

The is the best fudge frosting ever. really. Hershey’s cocoa seems to work best for this.













¼ cup light corn syrup

¼ cup sugar

2 Tablespoons of milk

4 tablespoons unsweetened cocoa powder



Bring all ingredients to a boil over medium high heat, stirring frequently. Boil 30 seconds, stirring frequently. Add ½ pound powdered sugar and 1 teaspoon of vanilla, dash of salt. Beat with wooden spoon (or wire whisk) till smooth, add nuts if desired, pour over cake while still warm.


Raspberry Cream Cheese Coffee Cake

March 20, 2013

So delicious, I can’t stop eating this when I make it!

Rasp cc

  • Ingredients:

  • 2-1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 3/4 cup cold butter, cubed
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup sour cream
  • 1 egg
  • 1 teaspoon almond extract
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup sugar
  • 1 egg
  • 1/2 cup raspberry jam (quality is crucial here. I use Maury farms)
  • 1/2 cup sliced almonds


  • In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture.
  • To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.)
  • In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling.
  • In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve cool.

Dutch Oven Chocolate Pudding Cake

January 22, 2013

12″ Dutch Oven

dutch oven

9-10 coals on the bottom 15-16 on the top

Directions (and ingredients):


1 1/2 Cups of sugar

2 Cups of flour

6 tablespoons of cocoa

4 Teaspoons of baking powder

1/2 teaspoon of salt

Whisk ingredients together in a large bowl. then add:

1 Cup milk

2/3 cup melted butter( 11 tablespoons)

3  teaspoons vanilla extract


Stir with wooden spoon or rubber spatula until well blended. Do not over mix.  Pour batter into an ungreased 12” Dutch oven.dutch oven pudding cake

For Pudding:

1 1/2 cups sugar,

1 Cup brown sugar

8 tablespoons cocoa

Sprinkle dry mix over cake batter  then pour 2 1⁄4 cup hot coffee or water over top — do not stir.

Bake 325-350 degrees for 35-40 minutes.

Serve with vanilla ice cream.


Apple Cake with Maple Frosting

November 15, 2012

“Comfort food, tender cake with chunks of apples, autumn spices and maple syrup frosting.”


    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon freshly grated nutmeg
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon salt
    • 3/4 cup unsalted butter, room temperature
    • 1 1/2 cups granulated sugar
    • 3 large eggs, at room temperature
    • 1/2 cup buttermilk, at room temperature
    • 2 cups diced peeled, granny smith apples
    • 1/2 cup nuts (optional)
    • for frosting
    • 1 cup pure maple syrup
    • 1/4 cup unsalted butter
    • 1/2 cup heavy cream
    • 1/2 teaspoon vanilla extract
    • 2 1/2 cups powdered sugar


  1. Preheat oven to 350.
  2. Butter the bottom and sides of 9×13 inch baking pan.
  3. Sift together the flour, baking powder, baking soda and other spices including salt and set aside.
  4. In a large bowl combine the butter and granulated sugar. Beat on medium speed until light and fluffy, 3-4 minutes. Beat in eggs one at a time.
Page 2 of 2Apple Cake With Maple Frosting (cont.)


  1. Using a rubber spatula gently fold in one third of flour mixture until fully incorporated. Gently, or the cake will be tough. Fold in 1/2 the buttermilk. another 1/3 of flour, then remaining buttermilk continuing to fold gently after each addition. Add remaining flour, apples the apples and nuts, if using.
  2. Spread batter in prepared pan. Bake 35-40 minutes, watch closely DO NOT OVER BAKE.
  3. Transfer to a wire rack and cool for at least 20 minutes.
  4. To make the frosting, simmer the maple syrup in a sauce pan until it reduces by half, about 20 minutes. Remove from heat and add butter. Stir until incorporated and add vanilla and cream. Stir powdered sugar into mixture and beat with a wire whisk until smooth. Let it cool completely before pouring over the cooled cake.