Don’t you just love Facebook? This morning, someone posted something about eating chocolate cake for breakfast, and I had to remember making Chocolate Cake with Mocha Frosting, and promising my friend that I would make cake today.
Low and behold, when I went to my refrigerator, I found no milk, and didn’t feel like going out to get any. However, I had a large container of plain, yummy yogurt, and I knew that it would make a really rich cake.
Just a warning, make sure you use Baker’s Joy or some other means of getting your Bundt pan completely greased. This cake likes to stick, and when I make it in a regular cake pan, I always use parchment paper. Alas, you can’t use parchment paper in a Bundt pan, so just make sure you really spray the pan well with the Baker’s Joy.
The picture is of Spane, in the 5th grade. The recipe is for the cake I made for him for his 5th birthday, so I think it’s an appropriate picture. The original cake had a Barney on it, because Barney was Spane’s favorite character. I’m sorry, but I don’t want to put that picture up here. I’m done with Barney and so is Spane.
This cake, however, will never, ever get old. It’s a very simple cake to make, and my goto white cake. It’s a recipe adapted from The Joy of Cooking, which in turn is an adaptation of the original 1-2-3-4 cake, so named because it uses 1 cup each of milk and butter, 2 cups of sugar, 3 cups of flour and 4 eggs. If you were illiterate as many pioneering and colonial American women once were, your recipes would have to be very easy because you would not be able to write them down, and you would want to be able to pass them down to your daughters. We will probably never know who actually invented this cake, but I for one, am very glad she did.
This recipe makes a lot of cake. It fits nicely into a large 15 x 10 inch sheet pan, or three nine inch round pans. It’s an excellent recipe for a crowd. As a matter of fact, I used to make two layers of this cake, and put strawberries and cream as topping and filling when I made the birthday cakes for Dean Witter in Beverly Hills. If you double this recipe, it will easily feed 50 people.
If you really want to see what the Barney looks like, I originally put this recipe on Big Oven and my original Barney decorated cake picture is there. When you see it, you’ll understand why I didn’t want it here.
You know, sometimes you’re a day late and a dollar shy. I found silicon heart shaped molds at a resale shop back in November and saved them to make something for Valentines day. Spane came home from school on Valentines Day with a box of chocolate he was selling as a school fund raiser. After dinner, we went to the market to buy milk, and sell candy to the store owner. While we were there I got a bottle of sour cherry syrup to put in my coffee. Spane did very nicely selling candy on the home to people who were getting last minute Valentine gifts.
It wasn’t until the next morning when I was sipping my sour cherry flavored coffee, which was excellent by the way, and happened to look up and see the valentine molds, that I remembered I hadn’t done anything for Valentines Day, but I could be a day late and a dollar shy if I made Sour Cherry Jellies.
If you’re trying to find sour cherry syrup, look in Mediterranean markets. Zergut makes the one I use. If you can’t find it at your local store, visit Indo-European, and order directly from them. They make all kinds of really good, minimally processed foods.
Did you know that sour cherries are really good for you? Medicinally, sour cherries may be useful in alleviating sleep problems due to its high melatonin content, a compound critical in regulating the sleep-wake cycle in humans. These jellies have intense flavor, and a low in sugar and calories, so they make a healthy treat.
I recently joined a great MeetUp, Entrepreneurs Professionals Glendale, and wanted to bring something nice for everyone to share. One of the members, Aron Ganz of Ganz Media gave the berries their name, Strawberry Torpedoes, a much shorter name, and I am grateful for that!
This is a group of entrepreneurs and professionals, who own small to medium businesses. We are not drones of the corporate world, and realize that even though being self-employed has its difficulties, it has huge rewards. Our group, led by Lynn Sarkany of MarketFinders, meets to exchange ideas to help our businesses, share stories, and network with each other. If you are a like-minded individual, you might consider joining us. Please visit Entrepreneurs and Professionals to find out more.
I had recently found a whole bunch of baking chocolate on sale, had some strawberries and a package of cream cheese. But, instead of making the Cheesecake Stuffed Chocolate Dipped Strawberries that I made last time, I thought I would add a little more adult flavor to the dish.
I added cocoa, coffee, vanilla, almond and cinnamon to the cream cheese filling, and I injected the berries with balsamic vinegar. When you bite into these berries, they explode flavor into your mouth.
I really love peaches. I like peaches and cream ice cream, I like peach preserves, I like peaches out of hand, I just like peaches.
My neighbor brought me some peaches a few days ago, and I wanted to make something simple for breakfast for Spane. I suddenly remembered I had peaches in the refrigerator, and decided to cook them off, much like I did Rosy Peaches.
Peaches Sauteed with Marsala and Cream is a very simple recipe, and quite tasty. I served it over pound cake that I had lying around, but it would also be great on cereal, or on toast, or just in a bowl. You could have it for breakfast like we did, or as a dessert.
I had a dream, yes I had a dream. I dreamed of cupcakes with blue butter cream frosting.
I’m not much of a cupcake person, but they are nice if you’ve got a lot of kids. They are easy because you don’t really need a plate, and you don’t need a knife, and you don’t have to worry about someone saying their piece of cake is too small or too big. All the cupcakes are the same size.
Usually, I make a butter cake, similar to a 1234 cake, but it makes a three layer cake, and that was just too much for cupcakes. I know that a regular box of cake mix makes enough for cupcakes, but I don’t like things that come in a box. So I made my own box cake with fresh ingredients.