Showing posts with label Cake

Olive Garden Lemon Cream Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 29, 2022

If you've ever had the Lemon Cream Cake at Olive Garden, you know just how delicious it is.  This is a copycat recipe that I've made for years now, but wow, does it taste like the OG's.  This is a knockout recipe and shortcuts make it easy to prepare...


1 pkg. White Cake Mix, plus ingredients to prepare
1 pkg. Lemon Cake Mix
½ cup Sour Cream
1 tsp Vanilla Extract
1 Lemon, juiced
1 cup Whipping Cream
1 pkg Mascarpone Cheese
1 cup Powdered Sugar, sifted
4 Tbsp Melted Real Butter


Prepare the white cake according to the directions on the box, adding the sour cream and vanilla. Bake in a 10 inch round baking pan, or if you don't have a 10 inch round baking pan, you can just use a 9" pan and it will be a thicker cake, if you have too much batter, just make a few cupcakes.  A 10 inch cheesecake pan will also work. Cool the cake completely.

For the lemon cream filling, whip cream until stiff peaks form, then fold in the mascarpone, sifted powdered sugar, lemon juice, and lemon zest of half the lemon.  For the crumb topping, combine 3/4 cup of the lemon cake mix with the melted butter to make a crumb topping. To assemble the cake, cut the white cake in half to spread the lemon cream filling between the two layers of white cake. Frost the top of the cake with a thin layer of cream filling and sprinkle the crumb topping.  And finally, a dusting of powdered sugar just finishes it off...

Helpful Tips:

 The secret is the mascarpone cheese.

A little lemon zest always makes things better :)

#lemon #lemoncake #lemoncreamcake #olivegarden #olivegardenlemoncreamcake #yummy #foodie #homemade #easterdessert #jancooksrealfood #jancancook #janspicx

Ooey Gooey Lemon Pudding Cake with Warm Lemon Sauce

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 25, 2022

When you dip your spoon into one of these warm lemon pudding cakes, you're in for a delightful surprise, there is a layer of lemon pudding just beneath the surface...


3 large eggs, separated
1 Tablespoon of lemon zest
1/3 cup fresh lemon juice 
3 tablespoons unsalted butter, melted
¼ teaspoon salt
6 tablespoons all-purpose flour
1 cup sugar

Fresh raspberriesor blackberries and Confectioners' sugar for garnish

Preheat the oven to 350°F and position oven rack in the middle position. Spray six ( 6-oz) ramekins with nonstick cooking spray.

In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, butter, and salt. Add the flour and sugar then whisk until smooth.

Beat the egg whites using an electric mixer until soft peaks form. Spoon about ¼ of the egg whites into the lemon mixture and whisk until smooth. Add the remaining egg whites and, using a rubber spatula, gently fold into the lemon mixture until smooth. The batter will be light, foamy, and liquidy.  Don't over do this, always stir never mix so that the egg white don't beak down. 

Place the prepared ramekins into a 9-by-13-inch baking dish. Ladle the batter evenly into the ramekins (it will come almost to the top). Carefully pour room temperature water into the pan to reach halfway up the sides of the ramekins. Place the baking pan in the oven, making sure the water doesn't spill into the ramekins and bake for 45 to 50 minutes, or until the cakes are puffy and lightly golden on top. Using tongs, carefully remove the ramekins from the baking dish and let cool on a rack for about 20 minutes before serving. They will sink a bit as they cool.  Dust with Confectioners' sugar and serve with berries, if desired.  A spring of mint is always a nice to uch, too if you have it.

Note:  The cakes can be made a day ahead of time. Don't dust with confectioner's sugar until ready to serve.  After cooling,  cover the cakes with plastic wrap and store at room temperature. Before serving, preheat the oven to 350°F and set a rack in the middle position. Remove the plastic wrap and place the ramekins on a baking sheet; heat for 10-15 minutes, until warmed through.  Be careful not to overtake.

These cakes are even better with a drizzle of warm lemon sauce on the top.  


1/2 cup sugar
2 tbsp cornstarch
3/4 cup water
1 tbsp lemon zest
1/4 cup lemon juice*
2 tbsp butter


Add sugar and cornstarch to a saucepan over medium heat. Gradually add water and stir to combine. Cook until mixture starts to boil and then boil for 1 minute, stirring constantly. Remove from heat.
Stir in lemon zest, lemon juice and butter. Let cool 30 minutes before serving. Serve warm.

You can store this in a jar in the fridge and reheat as needed.  Leftovers are great served over ice cream, cake, bread pudding or pancakes.

*If you like extra tart lemon sauce, increase the lemon juice to 1/3 cup.

#lemon #lemoncake #lemonpuddingcake #homemade #homemadedessert #yummy #yummydessert #foodie #jancooksrealfood #jancancook #janspicx

Weight Watchers Lemony, Puckery, Yummy Pound Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 14, 2022

It's Monday, and we always start the week eating lower calories, so I wanted a healthy lemon cake recipe to share and there are a plethora of Weight Watcher ones to choose from that are low in calories and maximum in flavor.  I have a confession, I haven't made this.  I make the two ingredient Weight Watcher cake with a box of lemon cake mix and a can of diet lemon soda, which is very good and I think with WW they consider it to be 0 points for one piece.

However, my mother had the best recipe from the 70's for a lemon pound cake made with a cake mix and lemon pudding, everybody loved her cake and I've made it countless times, so when I found this recipe, I was intrigued because it's basically the same asmother's recipe, except you are swapping out greek yogurt for the 3/4 cup of oil she used.  I'm betting that this cake is a winner, that greek yogurt is going to make it really moist.  So, this is on my short list to make this week, because it just is...

1 box of lemon cαke mix
1 smαll box of Instant sugαr free lemon pudding mix
4 eggs
¾ cup nonfαt plain Greek yogurt, or if you want this really lemony, use lemon Greek yogurt
¾ cup of lemon juice
¼ cup of wαter

This would be good with just a dusting of powdered sugar, but if you don't mind the calories in a glaze, here you go....

Vanilla Glaze

1 cup powdered sugar
2 tablespoons milk
2 tablespoons lemon juice
1/2 teaspoon vanilla extract


Preheαt oven to 350 degrees

Sprαy the inside of α cαke pαn or Bundt pαn with α no point non-stick sprαy

Combine the pudding mix, cαke mix, yogurt, wαter, αnd ¾ cup of lemon juice in α lαrge bowl

Whisk until combined but don’t overbeαt the mix

Pour into your pαn αnd bαke αccording to cαke mix box instructions.  Typically a Bundt cake takes about 50-60 minutes for a toothpick to come out clean, but I would check it at 40-45 minutes.  I've baked so much, my nose always alerts me when a cake is done, but don't do what I do, check your cake!

To mαke the glaze, combine the powdered sugar, milk, lemon juice and vanilla extract and whisk until combined and the right consistency to drizzle.

Drizzle icing over the cαke αfter it hαs cooled completely.

I don't have the nutritional information for this, maybe someone can put it through WW nutritional app and let us know the points.

Nordic Ware makes this Bundt pan with the unusual shape in my picture.  Nice, huh.  I've always wanted to buy it, just never did, but maybe the time is right.  Maybe for you, too 😉

#weightwatchers #weightwatcherscake #lemoncake #lemonbundtcake #bundtcake #yummy #yummyfood #foodporn #jancooksrealfood #janspicx #jancancook #itspiday

The World's Best Lemon Curd Coconut Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 13, 2022

This is the perfect Easter dessert, the kind of cake you pay a fortune for in an upscale bakery, yes, it's that good.  This cake is delicious, I mean seriously, decadently, wonderful, too marvelous for words!  I've baked cakes for years, and this one is in the top five of the best ever.  I adapted it from a recipe from Sugar & Spice by Celeste, it's a "must try" if you are a lemon lover.

This cake is a project, done in steps.  It's the kind of cake you make a day or so ahead and let it age.   This is definitely a labor of love and the results are so worth it.

Originally Adapted From: Foster, Sara. 'The Foster's Market Cookbook'. Random House. New York: 2002.


Lemon Curd:

3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest (outer yellow skin of lemon)
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces

Coconut Cake Recipe:

6 large eggs
2 1/2 cups (325 grams) all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (170 grams) unsalted butter, room temperature
1 3/4 cups (350 grams) granulated white sugar, divided
1 tsp coconut extract
1 3/4 cups (420 ml) buttermilk
1/2 tsp cream of tartar


2 large (60 grams) egg whites
1 1/2 cups (300 grams) granulated white sugar
1/4 cup (60 ml) cold water
1 tablespoon light corn syrup
1 teaspoon pure vanilla extract


2 cups (150 grams) sweetened shredded or flaked coconut (can use unsweetened dried coconut)


Lemon Curd: 

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream or a hollandaise sauce) (160 degrees F or 71 degrees C). This will take approximately 10 minutes. Remove from heat and immediately pour through a fine strainer to remove any lumps.

Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate until cold. The lemon curd can be made several days (up to a week) in advance.

Preheat oven to 350 degrees F (177 degrees C). Butter and flour two - 9 inch x 1 1/2 inch (23 x 3.75 cm) cake pans, and then line the bottoms with parchment paper (or spray with Bakers Joy).

Coconut Cake: 

While the eggs are still cold separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).

In a mixing bowl sift or whisk together the flour, baking powder, baking soda, and salt.

In bowl of electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Gradually add 1 1/2 cups (300 grams) of the sugar and beat until light and fluffy (about 2-3 minutes). Add the egg yolks, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.

In a clean bowl of your electric mixer, with the whisk attachment, (or with a hand mixer) beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/4 cup (50 grams) of sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over mix the batter or it will deflate.

Divide the batter and pour into the prepared pans, smoothing the surface with an offset spatula or the back of a spoon. Bake for about 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean and the cake springs back when pressed lightly in center. 

Place the cakes on a wire rack to cool, in their pans, for about 10 minutes. Then invert the cakes onto a greased rack. To prevent splitting, reinvert cakes so that tops are right side up. Cool completely before filling and frosting.


In a stainless steel bowl over a saucepan of simmering water, place the egg whites, sugar, water, and corn syrup. With a handheld electric mixer beat the mixture for 3 to 4 minutes on low speed. Increase the speed to high and continue to beat for another 3 to 4 minutes or until the icing is shiny and satiny with soft peaks.

Remove from heat, add the vanilla extract, and continue to beat on high speed for another 1 to 2 minutes or until the frosting is thick. Use immediately.

To Assemble: 

With a serrated knife, cut each cake layer in half, horizontally. Place one cake layer on your serving plate and spread with about 1/3 of the lemon curd and sprinkle with about 2 tablespoons of coconut. Continue with the next layers, stacking and filling with the lemon curd and coconut. Frost the top and sides of the cake with the 7-Minute Frosting and then sprinkle with about 1 cup of coconut. Cover and refrigerate the cake until serving time.


My Tweaks:

Lemon Curd - I make this a couple of days ahead, just like her recipe, except I used 1/2 cup of fresh lemon juice, because we love tart lemon curd, and added extra lemon zest.

Cake Batter:  I omitted the coconut extract, and added an extra splash of vanilla, because I didn't want the coconut flavor, I would rather have the lemon favor with just the coconut on the top.  

Frosting:  This was time consuming, but worth it.  I beat the mixture for four minutes on low, then four minutes on high, to get the soft peaks, then additional two minutes.  Very time consuming over a hot pan of water, but totally worth it.  

Assembly:  I totally dropped the ball on this the first time I made it, but made notes so the next time I wouldn't have issues.  I took a shortcut and instead of splitting the layers and putting lemon curd between each layer, I just put lemon curd on top of the first layer, then icing, then put the other layer on top, and it wanted to slide off the bottom layer.  I then put on more lemon curd and iced it.  

Next time I made it like Celese says, and split the layers, and add the lemon curd and it worked so much better.   I still won't put coconut between the layers, just on top, as not everyone in our family is a fan of coconut.

However, if you don't care about presentation, you could always bake this in a 9x13 pan, with lemon curd on top, and then the frosting.  


#lemoncurd #eastercake #easterdessert #lemon #lemoncake #yummy #yummyfood #foodporn #jancooksrealfood #janspicx #cake #frosting #lemonpudding

Paula Deen's Famous Lemon Ooey Gooey Butter Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 10, 2022

Paula Deen's Original Ooey Gooey Cake has been a consistently favorite recipe on this site since 2008.  Legend has it that in a St. Louis Bakery, John Hoffman made a mistake by using the wrong amounts of sugar and flour. Because there was so little flour and too much sugar, the cake did not rise and was super dense and heavy. Well, people loved it and he called it ‘gooey butter cake’.   But it was Paula Deen that made it famous and when she debuted it on QVC, it was a huge hit.  She offered many variations of it over the years, and it sold out over and over again.

A couple of years ago, I was searching for a new lemon cake recipe, and on a whim made the lemon version of her Ooey Gooey Cake.  Oh my, it's SO good, you will love this.

This is what Paula had to say about this amazing cake...

Butter Gooey Cakes. Ooey Gooey Butter Cakes. Ooey Booey Gooey Cakes.  These are just a few of the names I've heard our guests at The Lady & Sons call 'em.  These delectable cakes were an instant hit the first day they showed up in The Bag Lady basket and they immediately became one of my most requested items. These little sweeties actually resemble a bar-type dessert instead of what we know as a traditional cake. Over the years, I have made every flavor imaginable, using this basic recipe. I'll give you some of my recommendations but by all means experiment and have fun creating your very own version of our signature Gooey Butter Cakes. 


1 (18.25-ounce) box lemon cake mix, I prefer Duncan Hines
1 egg
1/2 cup (1 stick) butter, melted


1 (8-ounce) package cream cheese, softened
Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling.
2 eggs
1 teaspoon pure vanilla, you can substitute 1 teaspoon lemon extract for more intense lemon flavor
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

Still using an electric mixer, beat cream cheese and lemon juice until smooth; add eggs and vanilla or lemon extract. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.

Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way-even for piggies like me!
🍋 🍋 🍋

#pauladeen #qvc #ooeygooeybuttercake #lemonooeygooeybuttercake #jancooksrealfood #janspicx #lemon #lemoncake #yummy #yummyfood #foodie

Lemon Drop Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 02, 2022

Oh my, there are no words, this is indescribably delightful.  I tweaked Betty Crocker’s original recipe and it's always a huge hit and it tastes just like a lemon drop.  It’s so moist, but not a heavy cake, it’s very lemony and tart, just the perfect spring dessert.  Sometimes I refrigerate this and we eat it chilled, I'm a big fan of cold cake, especially in the warmer months.

Since this is made with a cake mix and canned frosting, it's easy to make and never fails.

Here’s my version, I add pudding to the cake mix, extra lemon juice to the poke part of the recipe and used two cans of lemon frosting, with zest on the top.  The two cans of frosting worked so well, it isn’t too much, but you have enough to spread without having to spread it thinly.

This one is a winner, winner, chicken dinner for sure!  You can all thank me later for the recipe.  ~ Jan

Oh, you sweet talker, Betty Crocker  XXo

1 box Betty Crocker™ SuperMoist™ lemon cake mix
1 box instant Jello
4 eggs
1 cup water
1/2 cup oil

Now for the poke part:

1 cup powdered sugar, I sift this so it’s smooth
1/4 cup fresh lemon juice (1 large lemon)

2 containers Betty Crocker™ Rich & Creamy lemon frosting

Lemon drop candies, crushed, if desired - I don't use the lemon drop candies, I zest Lemon Rind on top of cake instead


Heat oven to 350°F. Line two 9" pans with foil, letting foil hang 2 inches over 2 opposite sides of pans. Grease or spray bottoms and sides of foil.  

Make cake batter as directed above, using Pudding, eggs, water and oil.  Pour into pans. Bake 25 to 32 minutes or until toothpick inserted in center of cake comes out clean. Cool 15 minutes.

In small bowl, mix powdered sugar and lemon juice. Poke top of warm cake every 1/2 inch with long-tined fork or you can use the handle of a small wooden spoon, wiping fork or spoon handle occasionally to reduce sticking. Drizzle and spread lemon mixture over top of cake. Refrigerate about 2 hours or until chilled. Remove cakes from pans by lifting with foil; peel away foil.

On serving plate, place 1 cake, rounded side down; trim if necessary so layer rests flat. Spread with half of frosting. Top with second cake, rounded side up. Frost top of cake with remaining frosting. Garnish with lemon drop candies or lemon zest. Store covered.
#bettycrocker #jancooksrealfood #lemoncake #lemon 

Angel Food Cake with a little sumpin-sumpin...

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 14, 2022

I have a love affair with angel food cake, it's light, airy and low in calories, well until you add the glaze, it is.  And I especially like it with pink frosting, the old recipe on the Domino Powdered Sugar Box, but that's not what I'm sharing today.  I'm sharing a lemon or lime glaze with all of you because spring is coming and this girl is a lemon/lime lover, so you will see a lot of citrus recipes showing up in the near future.

The original recipe called for actually making the cake from scratch.  Yikes, I'm not going to do that, it's time consuming, whipping all those egg whites, all that folding, and fingers crossed that it will actually rise to the top of the pan when you bake it.  Instead I buy  a Duncan Hines or Betty Crocker mix. Both of the mixes make an excellent cake, and they never deflate.

What I don't do is buy a bakery angel food cake, they're just not that good, and whipping up one at home from a mix makes me feel like I'm really "baking."   Just follow package directions and let cool completely upside down.

But back to the recipe for the sumpin-sumpin with this cake.  It's a lemon glaze, or if you prefer, a lime glaze.  Here's how you do it, simple, simple and oh so good...

Lemon or Lime Syrup and Lemon or Lime Glaze:

1/2 cup sugar
4 tablespoons fresh lemon or lime juice, reserving 1 tablespoon of juice
1/2 cup powdered sugar

Combine sugar and 3 tablespoons lemon or lime juice in small saucepan; stir over medium heat until sugar dissolves. Brush syrup all over top and sides of cake.

Then stir the 1/2 cup powdered sugar with remaining 1 tablespoon lemon or lime juice in small bowl until smooth. Drizzle glaze over top of cake. Let stand until glaze sets, about 10 minutes. DO AHEAD: Cake can be made up to 1 day ahead. Cover with cake dome and store at room temperature.

Transfer cake to platter; cut into wedges, and if you're into presentation, garnish with strawberries or raspberries and add a dollop of whipped cream.


#angelfoodcake #cake #angelfood #dessert #strawberry #food #baking #strawberries #glutenfree #bakery #instafood #sweet #cakesofinstagram #angelcake #delicious #fluffy #foodphotography #baker #feedfeed #chiffoncake #bakersofinstagram #foodporn #yummy #foodie #chiffon #lemon #lime

Pioneer Woman's Favorite Recipe

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 06, 2022


I've been making Texas Sheet Cake since the 70's when my mother gave me the recipe because all of her friends were making it and raving about it.  Well, our family loved it too and even now, it's our favorite, and one of the easiest cakes to make, no mixer required.

When Pioneer Woman started talking about it, I was just shaking my head, thinking, umhmmmm, I know all about this, I could recite the recipe by heart.  So naturally I had to compare her recipe with mine, and here's how it stacks up. 

  • Bake in a 9x13 pan, because we like thick cake, not thin.  It takes it 30-35 minutes to bake
  • Use a whisk to combine ingredients, easier than stirring and does a thorough job
  • The more chocolate the better,  so I increased the cocoa to 6 tablespoons in the cake
  • I used 1/2 teaspoon of salt
  • I also add more pecans, a lot more to the frosting, at least a cup.  If you're going to make this, make it over the top delicious by being generous with your nuts. 
  • Use an entire box of sifted powdered sugar 
  • Decrease the vanilla to 1 teaspoon
  • Add 1 cup of coconut to the frosting
Her recipe is below, the tweaks above is how I've made it forever.

Here's my original detailed recipe that I posted to this site several years ago


2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 eggs, beaten
1 teaspoon baking soda
2 teaspoons vanilla


1 3/4 sticks butter
1/2 cup pecans finely chopped, optional
6 tablespoons milk
4 tablespoons cocoa
1 teaspoon vanilla
1 pound minus 1/2 cup powdered sugar



Combine the flour, sugar and salt in a mixing bowl.

In a saucepan, melt the butter and 4 heaping tablespoons cocoa. Stir together.

Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, combine the buttermilk, beaten eggs, baking soda and vanilla.

Stir the buttermilk mixture into butter/chocolate mixture.

Pour into sheet cake pan and bake at 350°F for 18 to 20 minutes.


While the cake is baking, melt the butter, then stir in cocoa powder, milk, vanilla, powdered sugar and pecans (if using).

Pour over warm cake.

Ina Garten's Most Famous Recipe, Beatty's Chocolate Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 05, 2022


If there is one cake that you should make in your lifetime, this is it!  Ina Garten's famous Beatty's Chocolate Cake dates back to 2006.  It's worth the trouble, the flavors are amazing, the hint of mocha just take it over the top.  It’s very moist without being dense or heavy, and has just the right balance of sweetness with rich chocolate flavor. I can see why this is a beloved recipe, 

What a great cake to make for a special occasion, a birthday, a holiday or just because you want to bake something amazing...

  • 1¾ cups all-purpose flour
  • 2 cups sugar
  • ¾ cups good cocoa powder, such as Valrhona
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • ½ cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee
  • Chocolate Buttercream Frosting (recipe follows)

Preheat the oven to 350 degrees. Butter two 8-inch round cake pans (for cupcakes, see note). Line with parchment paper, then butter and flour the pans.

Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry ones. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter evenly into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely. (Not to worry; the top will sink a little in the center.)

Place one layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread a thin layer of buttercream on the top only. Place the second layer on top, flat side up, and spread the frosting evenly first on the sides and then on the top of the cake. Cut in wedges and serve at room temperature.

Note: For cupcakes, reduce bake time to 25-30 minutes.

Chocolate Buttercream Frosting (frosts one cake, or 12 cupcakes)

  • 6 ounces good semisweet chocolate, such as Valrhona (see note)
  • ½ pound (2 sticks) unsalted butter, at room temperature
  • 1 extra-large egg yolk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1¼ cups sifted confectioners’ sugar
  • 1 tablespoon instant coffee granules, such as Nescafe

Chop the chocolate and place it in a heatproof bowl over a pan over simmering water. Stir until justmelted and set aside until cooled to room temperature.

Beat the butter in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners’ sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don’t whip! Spread immediately on the cooled cake.

Note: I use Valrhona Le Noir 56% Cacao Semisweet Chocolate. You can use also use a good bittersweet chocolate but don’t use chocolate chips because they have stabilizers in them.

If you love the pink cake stand used for the original picture of the cake, I found it for you on Etsy, it's from Mossler Glass and it's called The Large Thistle Cake Plate.   Here's the link, it's not an affiliated link, I just thought it was so pretty I wanted to share.  

Here's the click...

Recipe reprinted from Ina Garten's Website
Copyright 2006, Barefoot Contessa at Home by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

#chocolatecake #cake #chocolate #birthdaycake #cakesofinstagram #cakes #cakedecorating #dessert #homemade #cakestagram #cakedesign #foodporn #yummy #food #baking #cupcakes #foodie #birthday #cakeart #instacake #homebaker #instafood #delicious #chocolatelover #love #bakery #foodphotography #sweet #cakelover #inagarten #barefootcontessa #foodnetwork #marthastewart #food #foodie #homemade #imsomartha #foodphotography #inagartenrecipe #foodstagram #foodandwine #homecook

Mrs. Shore's Apple Cake Pudding Cake with Warm Lemon Sauce

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 11, 2020

 Mrs. Shore was a friend of a friend, the McGuires, when I was a little girl.  She gave Helen this recipe, she gave it to mother and it became mom's favorite fall dessert.  It's a trip down memory lane, this recipe must be eighty years old.   I thought I had lost it, found it recently and decided to add it here so it won't be forgotten.  Is it as good as I remember? I hope so because some things are best left to childhood, but I'm going to make it and see.  It's actually relatively healthy, no butter except for the sauce

Texas Sheet Cake

by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 15, 2014


I’ve loved Texas Sheet Cake since my mother introduced it to me in the 70’s.  It’s a family favorite, we’ve tried all kinds of different variations, including peanut butter, and Coca-Cola sheet cake, but we always come back to this recipe.  It’s just the best, moist, gooey, delicious, decadent dessert.  What could be better… ~ Jan

For the Cake:

  • 1/2 cup buttermilk
  • 2 eggs
  • 2 cups granulated sugar
  • 2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 sticks (1 cup) of unsalted butter
  • 2 tablespoons canola oil
  • 1 cup water
  • 6 tablespoons of unsweetened cocoa
  • 1 teaspoon of pure vanilla extract
  • For the Frosting:

    • 1 stick (1/2 cup) of unsalted butter
    • 6 tablespoons of milk
    • 4 tablespoons of unsweetened cocoa
    • 1 (1 pound) box of powdered sugar
    • 1 teaspoon of pure vanilla extract
    • 1 cup of chopped pecans, toasted,optional
    • 1 cup coconut, optional


    Preheat oven to 350 degrees. Spray a 9 x 13 inch pan with Pam.  Some recipes call for making this in a jelly roll pan, but our family likes thick cake, so I always make it in a 9x13.

    In a measuring cup, measure out 1/2 cup of buttermilk. Add 2 eggs to that and beat until well blended; set aside. Whisk together in a large bowl, 2 cups sugar, 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Make a well in the center and set aside.

    In a medium saucepan, combine the 2 sticks of butter, the 2 tablespoons oil and 1 cup of water and bring to a near boil. Remove pot from the heat and whisk in 6 tablespoons of cocoa, until smooth. Stir in 1 teaspoon of vanilla and add this mixture to the sugar and flour mixture; stir until well blended. Slowly add in the buttermilk and egg mixture and stir well.

    Pour the batter into the prepared pan and bake at 350 degrees until the center is set, about 20 to 25 minutes for a sheet cake, about 35 to 40 minutes for a regular 9 x 13 inch pan. While the cake is cooking, toast the pecans in a dry pan, tossing regularly until fragrant, about 5 minutes, set aside to cool.

    When cake is about 5 minutes from being done, prepare the frosting. Do not do the frosting ahead of time because it will quickly stiffen. Heat the stick of butter and 6 tablespoons of milk in a saucepan just until it comes to a boil. It will need to be very hot. Remove from the heat and whisk in the remaining 4 tablespoons of cocoa. Mixture will thicken. Add in the powdered sugar and vanilla and quickly beat with a wooden spoon until smooth, returning to a low burner if mixture thickens too quickly. Immediately stir in coconut and nuts if desired and pour the frosting all over the cake. Working quickly, use a spatula to gently push the frosting out to the edges and to cover the cake evenly. Sprinkle top evenly with the additional toasted pecans, if desired. Set entire pan aside on a wire rack and allow the cake to cool completely before slicing.

    Cook's Notes: When the cake comes out of the oven, quickly poke holes all over it and then pour the icing on top.

    Tips: This will be a very moist cake, so you aren't looking for a dry surface when it is done. As always, take care to not overcook your cake. If you shake the pan and the cake doesn't jiggle, it's done! Frosting will set fast, so ya gotta move fast! If your frosting stiffens too quickly, you can also thin it with a little additional milk if needed, and return it to a low heat.  This cake is better after it sits overnight, even better after it ages a couple of days, but who can wait that long!

    Strawberry Lemonade Layer Cake

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, April 28, 2014


    Tie on an apron, put on a Patsy Cline record, and create a masterpiece...


    • 1 cup butter, softened
    • 2 cups granulated sugar
    • 4 large eggs, separated
    • 3 cups cake flour
    • 1 tablespoon baking powder
    • 1/8 teaspoon table salt
    • 1 cup milk
    • 1 tablespoon lemon zest
    • 1 tablespoon fresh lemon juice
    • Shortening
    • Strawberry-Lemonade Jam
    • Strawberry Frosting


    1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar,
    beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition.

    2. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending
    with flour mixture. Beat at low speed just until blended. Stir in zest and juice.

    3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into
    batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round
    cake pans.

    4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in
    pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

    5. Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam,
    leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag.
    Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge.
    Top with second and third cake layers, repeating procedure with filling and frosting between each layer.
    Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.

    Strawberry-Lemonade Jam


    • 2 1/2 cups coarsely chopped fresh strawberries
    • 3/4 cup sugar
    • 1/4 cup fresh lemon juice
    • 3 tablespoons cornstarch


    1. Process strawberries in a blender until smooth; press through a wire-mesh strainer into a 3-qt. saucepan,
    using back of a spoon to squeeze out juice; discard pulp. Stir in sugar.

    2. Whisk together lemon juice and cornstarch; gradually whisk into strawberry mixture. Bring mixture to
    a boil over medium heat, and cook, whisking constantly, 1 minute. Remove from heat. Place plastic wrap
    directly on warm jam; chill 2 hours or until cold. Refrigerate in an airtight container up to 1 week.

    Strawberry Frosting


    • 1 (8-oz.) package cream cheese, softened
    • 2/3 cup sugar, divided
    • 2/3 cup chopped fresh strawberries
    • 1 drop pink food coloring gel (optional)
    • 8 oz. Cool Whip
    • 3 tablespoons fresh lemon juice


    1. Beat cream cheese and with an electric mixer until smooth; then fold in Cool Whip, add strawberries
    and food coloring (if desired); beat until blended.

    Adapted from a recipe from Southern Living

    Photo courtesy of Southern Living

    Hummingbird Cake

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 12, 2014

    Is there anything better than Hummingbird Cake in the springtime?  It’s Southern Living’s most requested recipe, and a favorite of mine for years.  It’s truly wonderful  ~  Jan



    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups sugar
    • 1 teaspoon ground cinnamon
    • large eggs, beaten
    • 1 cup vegetable oil
    • 1 1/2 teaspoons vanilla extract
    • (8-ounce) can crushed pineapple, undrained 
    • 1 cup chopped pecans
    • 2 cups chopped bananas
    • Cream Cheese Frosting
    • 1/2 cup chopped pecans
    • ————————————————————————————
    • Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
    • Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
    • Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator
    • ————————————————————————————
    • Cream Cheese Frosting
    • 1 (8-ounce) package cream cheese, softened
    • 1/2 cup butter or margarine, softened 
    • 1 (16-ounce) package powdered sugar, sifted
    • 1 teaspoon vanilla extractBeat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla

    The World’s BEST Banana Nut Cake, SERIOUSLY!!!!

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, June 16, 2012


    I made this last weekend when the family was home and it was a huge hit.  I found the recipe on AllRecipes and it had 1000 positive reviews.  I read all the tweaks, and ended up making the recipe pretty much like the original, except I baked it at 300°instead of 275°, and I added pecans to the batter as well.  It took about an hour and twenty minutes to bake in my oven.  This is a heavy, dense cake, reminiscent of banana nut bread, but better! I wish I would have weighed it, I would guestimate 7 lbs.  The consistency reminded me of our much loved Elsah’s Landing Hawaiian Carrot Cake, another winner that I’ve made for my family for the past twenty-five years. You can read the recipe for the Carrot Cake by clicking here.

    I did put the cake immediately in the freezer for 45 minutes as the recipe told me to do, but then I frosted it, covered it and left it at room temperature so that it would moisten.  I would refrigerate this after 24 hours, since it has cream cheese in the frosting, but I think it’s best served if you bring the sliced pieces back to room temperature before serving, so that the frosting is creamy.  This cake improves with time, every day it gets more moist.

    This is such a great recipe, going into my Tried ‘n True Hall of Fame it’s so good.  I did use buttermilk, some people didn’t, and I used the entire recipe for frosting as we like a lot of icing.


    1 1/2 cups bananas, mashed, ripe
    2 teaspoons lemon juice
    3 cups flour
    1 1/2 teaspoons baking soda
    1/4 teaspoon salt
    3/4 cup butter, softened
    2 1/8 cups sugar
    3 large eggs
    2 teaspoons vanilla
    1 1/2 cups buttermilk
    I added a cup of chopped pecans to the batter, you can toast pecans if you like for a richer flavor


    1/2 cup butter, softened
    1 (8 ounce) packages cream cheese, softened
    1 teaspoon vanilla
    3 1/2 cups powdered sugar, sifted
    1 cup chopped pecans


    Preheat oven to 275°. – I baked this at 300°
    Grease and flour a 9 x 13 pan, I sprayed with Pam
    In a small bowl, mix mashed banana with the lemon juice; set aside.  I had 5 bananas, very ripe, that’s the secret, you want your bananas turning black, they have the best flavor.  I used all of mine, I didn’t measure, I just used them.

    In a medium bowl, mix flour, baking soda and salt; set aside.  I sift all of these ingredients together.

    Using a mixer, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy.

    Beat in eggs, one at a time, then stir in 2 tsp vanilla.

    Beat in the flour mixture alternately with the buttermilk.
    Stir in banana mixture.

    Pour batter into prepared pan and bake in preheated oven for one hour or until toothpick inserted in center comes out clean.  This is not long enough, even at 300° it took mine an hour and twenty minutes to bake and I have an accurate oven.

    Remove from oven and place directly into the freezer for 45 minutes. This will make the cake very moist.

    For the frosting, cream the butter and cream cheese until smooth.
    Beat in 1 teaspoon vanilla.
    Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.

    Spread on cooled cake.

    Sprinkle chopped pecans over top of the frosting, if desired, or you can mix the chopped nuts in with the cream cheese frosting. 

    You’re going to love this cake, it is totally awesome.


    Mounds Candy Bar Cake

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 30, 2012


    My friend, Diane, gave me this recipe for Mounds Candy Bar Cake.  If you’re a Mounds lover, this ones for you!  It tastes exactly like the candy bar…

    1 devil foods cake mix
    make as directed and bake in 9 x 13 pan


    mix in saucepan
    1 cup sugar
    24 regular marshmallows
    1 cup milk
    bring to boil and add 14 ounce ounces coconut

    pour mixture over cake as soon as it comes out of oven and let cool


    1/4 cup milk
    3/4 cup sugar
    1/4 cup butter
    6 oz. package of chocolate chips

    put these ingredients in saucepan and bring to boil and stir in chocolate chips, top with mixture and refrigerate overnight.

    Note:  Bring cake back to room temperature before cutting and serving for best results.  I found the frosting to be difficult to cut when it was cold, but after it warmed up a bit it was perfect.

    Pioneer Woman’s Peanut Butter Sheet Cake

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, March 05, 2012


    Pioneer Woman’s Peanut Butter Sheet Cake is truly wonderful, it’s a new family favorite at our house.  It’s the same basic recipe as our Texas Sheet cake that I’ve made for years, with peanut butter substituted for the chocolate.  I did tweak it a bit, and here are the results.



    2 cups Sugar
    1 teaspoon Baking Soda
    2 cups Flour
    1 teaspoon Salt
    2 sticks Butter
    1 cup Water
    1 cup Peanut Butter (I use Jif Extra Crunchy)
    ½ cups Milk
    1 teaspoon Vanilla
    2 whole Eggs

    Icing Ingredients:

    1 stick Butter
    ½ cups Peanut Butter
    6 teaspoons Milk (this wasn’t enough milk, start with this amount and add more, a teaspoon at a time until you get the right consistency, it took me a few more teaspoons to make it smooth)
    1 pound box Powdered Sugar (Sift this so that you get smooth frosting)


    Mix sugar, baking soda, flour and salt in a large bowl and sit aside.

    In a saucepan combine butter, water and peanut butter and bring to a boil.  Pour over flour mixture, stirring constantly with a whisk so that it doesn’t lump.

    Temper the wet ingredients by first adding the milk, then lightly beat two eggs and add them to the mixture with the vanilla.

    The original recipe tells you to bake this in a 10x15 cookie sheet with sides or a jelly roll pan for 20 minutes in a 400 degree oven.

    Our family loves thick cake so I bake it in a 9 x 13 pan, in a 350 degree oven for 35-40 minutes.  I would never bake a cake at 400 degrees, that’s just too hot.   If I baked this in jelly roll pan, I would still bake at 350 degrees and test after 20 minutes to see if it was done.

    Icing Preparation:

    Bring the butter, peanut butter and 6 teaspoons of milk to a boil in a saucepan.  Whisk in the sifted powdered sugar, and add additional milk, a teaspoon at a time until the icing is a creamy consistency.  Immediately pour the warm frosting over cooled cake.

    Notes:  This cake is much better the 2nd day, even better the 3rd day, as it gets more moist as it ages in the covered cake pan.  I think I am going to make it using 1.5 cups of peanut butter in the cake batter next time to get a more intense peanut flavor, and hope that adding the extra half cup of peanut butter doesn’t mess with the consistency.

    This would be amazing if you topped the icing with chopped peanuts or even better with chopped Reese Cups.  This is such a great recipe, it’s going into my Tried ‘n True Hall of Fame.

    Bakery Style Brownies

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, February 04, 2012


    I have a technique for you this morning.  I’m a fan of thick brownies, really thick ones like you get at the specialty bakery shoppes.  I don’t like thin brownies spread out in a 9x13 pan, I want them fat.  I used to bake in a 9x9 pan, sometimes in an 8x8 pan, and I got pretty good results, but I found the best way to bake them is in a 9x5 loaf pan.  They take longer to cook, but the results are worth it, thick, dense brownies.  I do the same thing with our old family favorite, Rice Krispie Treats.  I’ve bought them at Starbucks, they taste pretty much like the ones I make, but theirs are very thick.  So I made a batch in a loaf pan, then I turn them on a cutting board and slice them.  Voila, thick Rice Krispie Treats, and a lot less expensive than the ones at the Bucks.

    Give this technique a try, I think you will be impressed with the results.

    ~ jan

    BTW, the brownie you are looking at is a low fat, lower calorie version.  Just take a brownie mix, stir a can of pumpkin into it, and an egg.  No water, no oil, just those three ingredients.  The result is rich, ooey gooey low-cal brownies without the fat.  Yes, you can see the specks of pumpkin in my picture, but you don’t taste it, pinky swear you don’t, it just tastes like chocolate.  They aren’t iced either, the tops get gooey if you cover them and let them set overnite.

    You can make the same recipe using a cake mix, just use pumpkin and any flavor of cake mix, I like spice a lot, I don’t even use an egg, some people do,  I just mix the pumpkin with the cake mix.  You may think it’s too dry, just keep mixing, it will turn to batter. Here’s a link to how it’s made with lots of reviews.  It’s a good thing ;o)

    And back to those Rice Krispie Treats, I was on another blogger’s site today, Krissy’s Creations and she made Brown Butter Vanilla Rice Krispie treats.  I think my family would love them, here’s her link if they sound as good to you as they do to me…

    Tweaking that 3-2-1 cake

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, January 19, 2012


    Yesterday when I made the cake and gave hubby a bite, he wasn’t a fan, but I haven’t been married to the man for forty years not to know a thing or two about his food preferences.  He’ll eat pretty  much anything that has a sauce on it, so I decided to try making him a mini pineaple upside down cake, his favorite.  BUT, I didn’t have pineapple, so I tried it with peaches.

    I put some peaches in the bottom of my mug, added some brown sugar, a dab of butter, a few sliced almonds and a dash of almond flavoring.  And whlie I was making a double batch of the cake, substituting peach juice for the water, I nuked the peach concoction for one minute.  I took it out, gave it a stir, put in the cake mixture that I had whisked on top of it and nuked it for an additional 1:35 minutes.

    This time he loved it.  He said it was a 7-8.  I don’t know if I would give it that high of marks, but it’s fast, easy and a no brainer.  Just thought you would all like to know…

    And yes, I know there are blue sprinkles in the cake.  That white confetti cake was the only one I had in the pantry.  Sometimes you just gotta roll with what you’ve got.  Know what I mean, Vern?

    Hickory Nut Cake with Cream Cheese Frosting

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, September 22, 2010


    When I was a little girl, mother picked up hickory nuts every fall, cracked them into a Ball fruit jar and saved them to make Hickory Nut Cake.

    She made it at Thanksgiving and Christmas,and it was the best cake you ever tasted.

    I never had her recipe, but was thrilled to find this one from Midwest Living.

    This one’s for you, mom…


    5    eggs
    1  cup  butter
    2  cups  all-purpose flour
    1  tsp.  baking soda
    1/4  tsp.  salt
    2  cups  sugar
    1  tsp.  vanilla
    1  cup  buttermilk
    1  cup  flaked coconut
    1  cup  chopped hickory nuts or pecans, toasted
        Cream Cheese Frosting (recipe follows)

    1. Separate eggs. Allow egg yolks, egg whites and butter to stand at room temperature for 30 minutes. Meanwhile, grease bottoms of three 9x1-1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease and lightly flour pans; set pans aside. In a medium bowl, combine flour, baking soda, and salt.

    2. In a very large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add the egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in coconut and nuts.

    3. Thoroughly wash beaters. In a medium mixing bowl, beat egg whites until stiff peaks form (tips stand straight). Fold about one-third of the egg whites into cake batter to lighten. Fold in remaining whites. Spread batter evenly into the prepared pans.

    4. Bake in a 350 degree F oven about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Remove waxed paper and discard. Cool cake layers thoroughly on wire racks.

    5. Place one cake layer on a serving plate. Spread with about 1/2 cup Cream Cheese Frosting. Top with second cake layer. Spread with 1/2 cup frosting. Place the remaining cake layer on top; spread top and sides of cake with remaining frosting. Store cake in the refrigerator for up to 2 days. Let stand at room temperature 30 minutes to 1 hour before serving. Makes 16 servings.

    Cream Cheese Frosting: In a large mixing bowl, beat one 8-ounce package cream cheese, softened, 1/4 cup softened butter and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in one 1-pound package powdered sugar (about 4 cups) and 1 to 3 tablespoons milk to reach spreading consistency. Makes 2-1/2 cups frosting.

    Source:  Midwest Living

    Chocolate Chip Bundt Cake

    by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, May 16, 2010
    Chocolate Chip Bundt Cake

    Prep Time: 25 minutes

    Other: 2 hours
    Yield: Makes 12 servings


    • 2/3  cup  chopped pecans
    • 1/4  cup  butter, softened
    • 2  tablespoons  granulated sugar
    • 2 3/4  cups  all-purpose flour
    • 1  teaspoon  baking soda
    • 1  teaspoon  salt
    • 1  cup  butter, softened
    • 1  cup  firmly packed dark brown sugar
    • 1/2  cup  granulated sugar
    • 1  tablespoon  vanilla extract
    • 4  large eggs
    • 1  cup  buttermilk
    • 1  (12-oz.) package semisweet chocolate mini-morsels
    • Garnishes: whipped cream, cherries


    1. Preheat oven to 350°. Stir together first 3 ingredients in a small bowl, using a fork. Sprinkle in a greased and floured 12-cup Bundt pan.

    2. Whisk together flour, baking soda, and salt.

    3. Beat butter, brown sugar, granulated sugar, and vanilla at medium speed with a heavy-duty electric stand mixer 3 to 5 minutes or until fluffy. Add eggs, 1 at a time, beating just until blended. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Beat in chocolate mini-morsels. (Mixture will be thick.) Spoon batter into prepared pan.

    4. Bake at 350° for 50 to 55 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Garnish, if desired.

    Marian Cooper Cairns, Southern Living, MAY 2010