Category Archives: Cakes

Old Fashioned Lazy Daisy Cake – Recipe of the Day

Old Fashioned Lazy Daisy Cake is a quick and easy recipe that has been handed down for generations. Many of you may remember it from your childhood. My mom made the topping with real cream, but I use half-and-half instead. Try it both ways to see which you prefer.

This is a wonderful after school snack, a nice cake to serve with coffee for your friends, or a delicious quick dessert that you can whip up to surprise your family some evening when they least expect it.



  • 2 large eggs
  • 1 cup flour, sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 2 tablespoons butter (not margarine)


  • 5 tablespoons brown sugar, firmly packed
  • 2 tablespoons butter
  • 2 tablespoons half-and-half


Have all ingredients at room temperature.

Pre-heat oven to 350° F.

Butter an 8 X 8”inch or 9 X 9” glass baking dish.


Heat the milk and butter just until lukewarm and set aside for the butter to melt.

Place the eggs in a large mixing bowl and whisk until thick.

Add sugar, flour, baking powder, and salt and mix well.

Stir in the milk/butter mixture and beat just until smooth.

Pour into the prepared pan.

Bake for 35 to 45 minutes or until toothpick inserted in the center comes out clean.

Remove from oven, but do not turn off the oven.


(Prepare while cake is baking)

Place all three ingredients in a small sauce pan over medium heat.

Heat and stir until mixture thickens.

As soon as the cake is removed from the oven, pour mixture over the cake.

Return the cake to the oven and bake until topping bubbles.

Remove and let cool – it is also delicious served warm.

 Servings: 9

Recipe Tips

Frost with Quick Vanilla Butter Cream Frosting topped with crushed pecans.

This yummy cake is one of a collection in my book, “Cake Making Made Easy” available in digital or hardcopy on Amazon. [button link=”” bg_color=”#2730d1″ border=”#0c0c0f”]BUY NOW[/button]to enjoy all 60 recipes in the book.


Cream Sherry Cake – Recipe of the Week

Cream Sherry Cake is melt-in-your-mouth delicious. The first time I tasted this dessert was at a family dinner with my in-laws. I fell in love with this recipe and have used it for many years when I want to serve something memorable – yet incredibly easy to prepare. This is the only cake in the collection that uses pre-packaged mixes, but I decided to include it anyway because it is so wonderful.

If you prefer to make the cake from scratch, I am sure you could use the “Yellow Cake” recipe in the cookbook referenced below – a buy link is included.



  • 1 yellow cake mix (I prefer Duncan Hines™)
  • 1 small vanilla instant pudding
  • ¾ cup corn oil
  • ¾ cup cream sherry
  • 4 large eggs


  • 2 cups powdered sugar
  • 1/3 cup cream sherry (or substitute orange juice)


Have all ingredients at room temperature.

Preheat the oven to 350º F.

Have ready an ungreased 10” tube pan.

Beat eggs until fluffy – add other ingredients and beat for 10 minutes.

Pour into the ungreased pan.

Bake for approximately 50 minutes – until cake springs back when lightly touched.

Mix powdered sugar and sherry and pour over top of cake while it is hot.

Do not remove from pan until completely cool.

Serve with fresh lightly sweetened whipped cream.

This yummy cake is one of a collection in my book, “Cake Making Made Easy” available in digital or hardcopy on Amazon. [button link=”” bg_color=”#2730d1″ border=”#0c0c0f”]BUY NOW[/button]to enjoy all 60 recipes in the book.



Mississippi Mud Cake – Recipe of the Week

Mississippi Mud Cake  is a delightful easy version of the Texas Sheet Cake that is full of goodies. It can all be mixed by hand – then, baked, and served from the pan. The perfect recipe to let your children have a turn at baking.



  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon (optional)
  • ½ cup butter (1 cube), softened
  • ½ cup vegetable oil (or use all butter – 2 cubes)
  • ½ cup unsweetened cocoa
  • 1 cup water
  • 2 large eggs, lightly beaten
  • ½ cup buttermilk
  • 1 teaspoon vanilla extract

Additional Ingredients for Mississippi Mud Cake

  • 3½ cups miniature marshmallows (be sure they are fresh)
  • 1 cup chopped pecans
  • 1 recipe Chocolate Satin Frosting (recipe below)


Have all ingredients at room temperature.

Grease an 11″ X 17″ pan with high sides. (Or, use a 9” X 13” pan for thicker pieces).

Pre-heat the oven to 400º F. (or 350º F. for 9” X 13” pan).


Sift together in a large mixing bowl: flour, sugar, cinnamon and set aside.

Bring to a boil in a medium sauce pan: butter, shortening, cocoa, water.

Pour hot mixture over flour and mix well.

Add: 2 slightly beaten eggs, buttermilk, baking soda and vanilla.

Pour into prepared pan.

Bake at 400º F. for 10 minutes with 11” X 17” pan (Bake at 350º F. for 20 to 25 minutes with 9” X 13” pan) or until toothpick inserted in the center of the cake comes out clean.

While the cake is baking, prepare the Chocolate Satin Frosting.

As soon as the cake comes out of the oven, cover the top evenly with the marshmallows.

Then – sprinkle the top with the chopped pecans.

Return the cake to the oven until the marshmallows soften and puff – 2 to 3 minutes.

Remove from the oven and immediately spread the prepared frosting over the top – this will have to done very carefully so you do not dislodge the marshmallows and nuts.

Cool the cake on a rack until the topping is set.

NOTE:  For this cake, I prefer the 11″ X 16″ pan with high sides. The result is a delicious dessert that is a cross between cake and rocky road candy.

Servings: 24




  • 6 ounces unsweetened chocolate, broken into pieces  (OR – 6 packets Nestle® Choco Bake®)
  • 1 cup evaporated milk or heavy cream
  • 1½ cups granulated sugar
  • 6 tablespoons unsalted butter (¾ cube), cut into small pieces
  • 1 teaspoon vanilla extract


Place the evaporated milk (or heavy cream) in a sauce pan and bring to a boil.

Immediately remove from heat and add the chocolate, cover and let stand for exactly 10 minutes (time is shorten when Choco-Bake is used)

Pour and scrape the milk/chocolate mixture into a large bowl (or place in a food processor).

Add the sugar, butter, and vanilla – beat with an electric mixer until mixture is completely smooth. (In a food processor should take only a minute or two. It may take a little longer with a mixer.)

If you use cream, you may need to let it stand for a few minutes to thicken to the desired spreading consistency.

Recipe Tip

This frosting keeps in the refrigerator for up to one week if made with cream and up to three weeks is made with evaporated milk. 

You will want to keep extra in your refrigerator and melt it for a quick, yummy ice cream sauce. It also comes in handy when you need a tasty treat for your children and their friends – it is perfect for spreading on cookies or graham crackers (one of my favorite treats as a child).

This yummy cake is one of a collection in my book, “Cake Making Made Easy” available in digital or hardcopy on Amazon. [button link=”” bg_color=”#2730d1″ border=”#0c0c0f”]BUY NOW[/button]to enjoy all 60 recipes in the book.


Grilled Angel Food Cake with Berries and Whipped Cream – Recipe of the Day

Grilled Angel Food Cake is an absolute life-saver if you suddenly find yourself in need of a tasty dessert that can be put together in minutes and pleases both the eye and the palate.  All you need is an angel food cake, fresh berries, whipping cream, your favorite chocolate bar, and you are ready to go. 


  • 1 pint fresh strawberries, washed, hulled, and sliced
  • 1 small container fresh blueberries
  • 2 cups heavy cream
  • 3 tablespoons white sugar
  • 1 teaspoon real vanilla extract
  • 1 angel food cake, (store bought, from a mix, or made from scratch)
  • 4 tablespoons butter, melted
  • 1 high-quality dark chocolate bar (optional)
  • Fresh mint sprigs (optional)


  1. Wash, hull, and slice the strawberries – sprinkle very lightly with sugar, stir, and place in the refrigerator.
  2. Wash the blueberries and drain as much water as possible – pat dry with a paper towel if necessary and place in the refrigerator.
  3. In a chilled glass mixing bowl, place the heavy cream, sugar and vanilla extract.
  4. Using chilled beaters in an electric mixer – beat until soft peaks form and place in refrigerator.
  5. Cut angel food cake into equally-sized slices. Do not cut into wedges around the center of the cake as they will not brown evenly under the broiler.
  6. Using a pastry brush, coat both sides of the angel food cake slices with melted butter.
  7. Lay on a metal baking sheet covered with foil and place under broiler.
  8. Toast until golden brown. (Watch carefully because this will occur quickly).
  9. Remove from oven and turn slices to toast second side.
  10. Remove from oven and serve immediately.
  11. Top two slices of toasted angel food cake with homemade whipped cream and fresh berries.
  12. Top with shaved dark chocolate and/or sprigs of fresh mint, if desired.

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Mahogony Cake – Dark Chocolate Cake

Mahogany Cake[typography font=”Myriad Pro” size=”24″ size_format=”px” color=”#c40f24″]MAHOGANY CAKE (Dark Chocolate Cake)[/typography]

This dark chocolate cake is so easy and delicious you will be delighted!   ENJOY!

Bill Winniker from Albuquerque shared this family recipe. I tested it for you and it is tasty.

In his words,”Mahogany Cake recipe has been in my family for over 100 years, as near as I can tell. I started baking it myself when I was 11 years-old, around 1947, in a wood burning cookstove, and yes, we did use a broom straw to see if it was done. We lived on a farm in N. Central Wisconsin and were quite proficient in doing with what we had, and learning young.

I liked it when my Mom made it and used Burnt Sugar Frosting with Shredded coconut on the top. I just used vanilla, a little milk, and powdered sugar, and put a lot of it on.”


  • 1 cup freshly-brewed coffee + 2/3 cup
  • 2/3 cup cocoa
  • 2/3 cup butter, softened
  • 1 2/3 cups sugar
  • 2 eggs, lightly beaten
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1 level teaspoon baking soda


  1. Pre-heat the oven to 350° F.
  2. Generously grease and flour a 9” X 13” baking pan.
  3. Combine 1 cup coffee and cocoa in a small sauce pan.
  4. Bring to a boil, stirring constantly. (Be careful – don’t burn it)
  5. Remove from heat and set aside.
  6. Place the butter and sugar in a large mixing bowl and cream until light and fluffy.
  7. Add the beaten eggs and mix thoroughly – set aside.  .
  8. Whisk the flour and baking powder together.
  9. Add the flour mixture and the warm coffee/cocoa mixture alternately to the butter/sugar/egg mixture (beginning and ending with the flour).
  10. Add the baking soda to the remaining 2/3 cup of coffee and add to the batter.
  11. Beat until well blended.
  12. Pour into the baking pan and bake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. (The original recipe said to test with a broom straw J).
  13. After the cake is completely cool, frost with Burnt Sugar Frosting or Butter Cream Frosting.

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