Archive for July, 2008

  Okay! Here is the cake recipe that I made last weekend 🙂 . Sorry it has taken me so long to post it.   Now, my cake did not turn out exactly the way it was “supposed to”, but I actually think that it may have turned out to be more  delicious than the original recipe might have tasted. It was supposed to have a chocolate glaze, but instead, because my cake layers didn’t turn out too pretty, I covered the entire cake with chocolate butter icing. Yum! Oh yeah, and I ended up losing my third layer because it fell apart. Tip: Let layers cool in pans for 20 minutes, not 10. 🙂


Fudgy Pudgy Cake



1/2 cup baking cocoa 

 1 cup hot water

3/4 cup butter, softened 
2-3/4 cups packed brown sugar
3 Eggs
2-1/2 cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
3/4 tsp. salt
1 cup buttermilk
1-1/2 tsp. vanilla extract


1 cup sugar

2 TBSP cornstarch

1 cup milk

2 tsp. vanilla extract

1 cup butter, softened

Cocoa Butter Frosting

Chocolate curls, optional

In a small bowl, combine cocoa and hot water until smooth; cool. In a large mixing bowl, cream butter and brown sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk and cocoa mixture. Stir in vanilla. Pour into three very well greased and floured 9-in. round baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean. Cool for 10 -20 minutes; remove from pans to wire racks to cool completely.  While cake is baking, in a small saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool completely. In a small mixing bowl, cream butter. Gradually beat in cooled mixture.  Place one cake layer on a serving dish; spread with half of the filling. Repeat layers. Top with remaining cake.  Frost cake and sprinkle with chocolate curls. Tip: It would be even better to put cake in refrigerator till filling hardens and then frost.

Cocoa Butter Frosting:

 1/3 cup margarine or butter, softened

1/3 cup cocoa

2 cups powdered sugar

1-1/2 tsp. vanilla

About 2 TBSP milk

Mix margarine and chocolate. Stir in powdered sugar. Beat in vanilla and milk until frosting is of spreading consistency.

Frosts this cake or a 13×9 inch cake.



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Hi All, I am so sorry that it has been taking my so long to post my cake recipe. Please forgive me! I promise you that I will be posting it in these next couple of days. 🙂

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Hey All!

 I made a delicious cake over the weekend and I can’t wait to share the recipe with you! Hopefully very soon, I will be able to post it and my picture of the cake!  It was so funny, my brother, John, and his friend, Andrew(here from NY) were on either side of me when I was trying to figure out if I was going to make the cake or not and they both got down on their knees and begged me to make it 🙂 . How could I resist they’re sweet little faces! Haha. So anyway, I made the cake and the whole family wants me to make it again.


P.S. If you have found this blog to be helpful in anyway or you have made any changes to a recipe that I have posted, then please tell me about it! I love feedback!

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A great salad! Healthy and sweet 🙂 .

Strawberries, Baby Spinach, Almonds


3/4 cup sugar

1 tsp. dry mustard

1 tsp. salt

1/3 cup cider vinegar

1 tsp. onion juice

1 cup vegetable oil

2 TBSP poppyseeds

Just mix all dressing ingredients well. Easy!

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These are sooo easy! And, in my opinion, are just as good 🙂 . My mom received this recipe many years ago from a friend.

(1) 12oz. bag butterscotch chips

1 cup peanut butter, crunchy or smooth

4 cups corn flakes

In a large pan, melt butterscotch chips. Add Peanut butter and corn flakes. Stir until cereal is well coated. Spoon out on to wax paper. Let cool. Enjoy!

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This is a great summer recipe! It can be used as a dessert or part of a regular meal. Best to make the day before you plan on eating it. (The picture below I did not take so that is not exactly what the salad is going to look like, but it is very similar).

Strawberry Pretzel Salad 

Preheat oven at 400 degrees.

2-3 cups crushed pretzels

3/4 cup butter

3 TBSP sugar

Press into 9×13 pan. Bake for 8 minutes, then cool.


1 8oz. soft cream cheese

3/4 cup sugar

2 cups cool whip

Spread over cooled pretzel layer. Refrigerate.

Mix together:

2 cups water

(2) 3oz. strawberry jello

16oz. Frozen sweetened strawberries, thawed

Set slightly. pour over pretzel & cream cheese layers. Refrigerate to set.

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