The most delicious cake ever – made with ingredients you probably have on hand RIGHT NOW!

Delicious Chocolate Cake!

Let me start by saying, this is a hell of a photo, isn’t it? You may have gathered from my other posts, I’m so excited once I finish a recipe that we sit down and eat… bite one… then it hits me… P H O T O ! !  I wish I would have thought of taking a photo of the cake prior to cutting, but this is it… see how dark this cake is? Very moist and light. Not too chocolatey and not too sweet. I opted for some whipped cream instead of confectioner’s sugar or frosting. It was PERFECT! Just scroll down and look at the list of ingredients… you probably have all of them don’t you? Well then, why are you sitting there?!

I saw this recipe in an email from When I saw that it was a one layer chocolate cake, with no frosting, I was intrigued. You can make it and sprinkle powdered sugar, make frosting, or top with whipped cream.

Best of all you don’t need a mixer, you simply need two bowls and a 9″ cake pan.

Get. Out!

No butter or eggs…

Get. Outta. Here!

OK, I had to try it. I was skeptical, because… well, I never made a cake without essential ingredients. Turns out they aren’t essential at all! This cake was light, fluffy, and not too sweet. It came together quickly. Dry ingredients in one bowl, wet ingredients in the other. Mix then get the air bubbles out by tapping several times and BAM! Best cake ever!

Is there anything better than the smell of a chocolate cake wafting through your house? N. O. There truly is not.

I would also like to take this opportunity to mention that now is your chance to preorder the new cookbook by Food52 called Genius Recipes. It looks like a beautiful book, and it will be jam-packed with fabulous recipes!

Note: I used Hershey’s Cocoa – Special Dark. I’m not sure if that’s why it’s so dark, but it’s fabulous!

Click HERE to print the recipe by itself without all my blah, blah, blah…


Catch you back here tomorrow, after your cake 😉


New England Spider Cake – you’ve got to try this!

Art Food Home | barbara stroud
New England Spider Cake

I received an email from Food52 the other day. Have you heard of it? Wonderful recipes, GORGEOUS photos (the one above is mine, sigh…) and once I saw this recipe for New England Spider cake I was intrigued. Interesting name. Cornmeal?! Doesn’t sound too sweet… and by pouring heavy cream on top of the batter you create the most wonderful custard-like layer to the cake. To. Die. For. (Well, not literally).


You start by combining milk and vinegar in a bowl and set it aside for 5-10 minutes until it gets lumpy. Then you mix the dry ingredients: cornmeal, sugar, flour, salt, baking soda… Heat butter in a cast iron skillet – I swirled and got butter on the sides of the pan as well (cast iron skillet is key!), then pour the milk mixture into the dry ingredients and combine and pour into the skillet!

New England Spider CakeNow comes the magic… you pour HEAVY WHIPPING CREAM in the center of the batter and place it in the oven…

New England Spider Cake

Mine wasn’t quite as “spidery” as some I’ve seen. This cake cut like a dream. All it took was a tiny drizzle of real maple syrup. WOW!!! But it’s best eaten warm! So that first night is the best. Invite some friends over and make this quick and easy cake!

Here’s the recipe! Thank you Food and Jonathan Reynolds at the New York Times (Jonathan’s link below) (the link to the recipe on Food 52 where you can easily print) – if you just need to look at your screen, well, here you go…


I N G R E D I E N T S 

2 cups milk

4 teaspoons white vinegar

1 cup all purpose flour

3/4 cups yellow cornmeal

3/4 cups sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs

2 tablespoons butter

1 cup heavy cream

Maple syrup, for serving…


Preheat oven to 350F. Combine milk and vinegar in a bowl and set aside to sour (wait 5 to 10 minutes, you’ll see the milk get lumpy).

In another bowl, combine flour, cornmeal, sugar, baking soda and salt.

Whisk eggs into the soured milk. Stir into dry ingredients and set batter aside.

Melt butter in a 10 or 12 inch cast iron skillet. Pour in the batter. Pour cream into center, then slide the skillet into the oven and bake until golden brown on top, about 45 minutes.

Slice into wedges and serve warm, with maple syrup if you’d like.

Recipe comes from Jonathan Reynolds at the New York Times 

Catch you back here tomorrow!

Paula Deen’s Chocolate Pound Cake… whoa Nelly!

I happened to catch Paula making her Chocolate Sour Cream Pound Cake on her television show. I’m not a big “cake” person… for me, the PIE takes the cake, so to speak… But… my husband LOVES cake, especially pound cake. He happened to see this segment and said that was what he would like for his birthday… Hmmm, I tried to talk him out of two sticks of butter, but as he said, it WAS his birthday (but wouldn’t you like ANOTHER birthday, was my response, hee). So I gave in. I made the cake. It was fabulous. Despite the 3 cups of sugar, it’s not sweet. The recipe isn’t super specific… I used SALTED butter (since there was no salt in the recipe), I used Large eggs, and I used all purpose flour (not cake flour). Depending where you pull this recipe from it will show different types of flour. I DID sift the flour first. It was fabulous. The cake was moist and perfect in almost every way. I kind of flunked the “pretty” factor… the cake didn’t come out of my pan in one piece… but, on the brighter side, it came out in TWO pieces which I just puzzled together. Apparently I didn’t grease/flour the pan well enough. NEXT TIME I will! So, that’s why there isn’t  a photo of the entire cake… If you’re looking for a cake recipe that is nothing short of perfection, give this one a whirl!

Paula’s recipe via

Chocolate Sour Cream Pound Cake


  • 8 ounces (2 sticks) butter, softened
  • 8 ounces sour cream
  • 3 cups sugar
  • 6 eggs
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup cocoa


Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan.

Using an electric mixer, cream together the butter, sour cream, and sugar. Add the eggs, 2 at a time, beating well after each addition. Add the vanilla.

In another bowl, stir together the flour, baking powder, and cocoa. Add 1/2 the flour mixture to the creamed mixture, beat well, add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. Pour the batter into the prepared pan and bake for 1 hour 15 minutes. Continue to bake for an additional 15 minutes if necessary, but do not open the oven to check the cake for at least 1 hour.

Catch you back here tomorrow!

Every Celebration Deserves a Great Cake! Italian Cream Cake from Cooking Light magazine!

Don’t you agree? Every celebration deserves a great cake! Well let me tell you from experience, this one is a doozy! I originally made this many many years ago when we had a surprise birthday party for our next door neighbor. She was surprised and delighted with the cake. And owie, that cream cheese frosting is too good! This recipe received rave reviews. We have also had this cake on a cruise that we took out of Charleston on the Norwegian Cruise Line… it’s nice that they offered Cooking Light options that were heavenly! I have subscribed to Cooking Light magazine shortly after they first came on the market… Great recipes! If you need a new magazine to check out, I love this one! (Cooking Light recipes may be found on the website). Now… for the recipe… then a special Happy Birthday, Happy Anniversary message at the end…!

From the website:

Italian Cream Cake

This layered Italian Cream Cake is the perfect dessert for a birthday or dinner party because it is moist and full of flavor from the chopped pecans and cream cheese frosting. The stunning 5-star dessert continues to get rave reviews every time!

Cake Ingredients

  • Vegetable cooking spray
  • 2 cups sugar
  • 1/2 cup light butter
  • 2 egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup low-fat buttermilk
  • 1/2 cup chopped pecans
  • 1 teaspoon butter extract
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 6 egg whites (at room temperature)
  • Sugared kumquats (optional)
  • Orange rind strips (optional)
  • Kumquat leaves (optional)


  1. Prepare Cream Cheese Icing; cover and chill.
  2. Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
  3. Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, 1 at a time, beating well after each addition. Combine 2 cups flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.
  4. Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and let cool completely.
  5. Place 1 cake layer on a plate, and spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake. Spread remaining icing over cake. Garnish with kumquats, orange rind, and kumquat leaves, if desired.
  6. Note: To make sugared kumquats, dip kumquats into lightly beaten egg whites, and drain; roll in sugar.

Cream Cheese Frosting Ingredients

  • 1 tablespoon light butter
  • 1 (8-ounce) package Neufchâtel cheese
  • 1 (1-pound) package powdered sugar, sifted
  • 1 teaspoon vanilla extract


  1. Cream butter and cheese at high speed of a mixer until fluffy. Add sugar; beat at low speed until well-blended. Add vanilla; beat well.

Cooking Light

Recipe and photo from website; Photo by: HOWARD L. PUCKETT


There are several celebrations happening today … My parents 54th wedding anniversary, my sister Bridget and brother-in-law, Bill both had birthdays (a day apart) over the past few days… ! The place has GOT to be festive!

Mom and dad, you are the best and I wish you another 54 happy years together!

Bridget and Bill… H A P P Y   B I R T H D  A Y ! Hope it’s the best ever!  I have no doubt that you will all celebrate well! Love you! xoxo me

Catch you back here tomorrow!

A five star fall dessert… Cinnamon Apple Cake – from Cooking Light Magazine!

Cooling Cake – It’s not easy to wait!

Fall is in the air… or at least in Charleston, SC it will be soon! What do you think of when you think of fall? I think of apple cider, I think of Yate’s Cider Mill in Rochester, MI. One of my all time favorite places to grab some great crisp, sweet apples, a cup of apple cider, aaaaahhhhhh, and one of those sinful cider mill doughnuts rolled in granulated sugar and cinnamon. Ah, wish they were right around the corner, but its probably a good thing they are far away… VERY far away. If you want a dessert that isn’t too bad for you and has the bonus of making your house smell FAN-TAS-TIC! This is the recipe for you! It’s from Cooking Light magazine and you can click HERE to go to where you can quickly print the recipe, otherwise, see below! This recipe was featured in 1997, it was the reason I asked for a springform pan for Christmas that year. The recipe was updated in 2000, it’s fabulous and you know what’s good for you I think yout’ll absolutely love it! The only change I made was that I used low fat cream cheese, not fat free… fat free is chalky in my opinion. But I haven’t tried it in this recipe. I need to… I also used butter instead of margarine. ok, here goes…

UPDATE 2020: The cake seems very sweet to me, I changed a few things from the Cooking Light original (link above): I use low fat cream cheese, butter and less sugar. I also used Honey Crisp apples (fabulous!!) and more cinnamon that it calls for in the cake and topping, but that’s a personal preference. I edited my changes in the version below. 

I LOVE Cooking Light recipes! I have so many favorites and this is another one!

Cinnamon-Apple Cake

Yield: 12 servings


  • 1 cup sugar
  • 3/4 cup (6 ounces) low fat cream cheese, softened
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2+ teaspoons ground cinnamon
  • 3 cups chopped peeled Honey Crisp apples (about 2 large)
  • Olive oil


  • Preheat oven to 350°.
  • Beat 1 cup sugar, cream cheese, butter, and vanilla at medium speed of a mixer until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition; set aside.
  • Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking powder, and salt. Add flour mixture to creamed mixture, and beat at low speed until blended. Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons of the cinnamon mixture and apple in a bowl; stir apple mixture into batter. Pour batter into an 8-inch springform pan coated with olive oil, and sprinkle with remaining cinnamon mixture.
  • Bake at 350° for 1 hour and 15 minutes or until cake pulls away from the sides of pan. Immediately run a knife around the edge of the cake and then cool cake completely on a wire rack, and cut using a serrated knife.
  • Cooking Light Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the baking time by 5 minutes.

🍎You won’t believe how good this will make the entire house smell!!

✍️ Until next time…

Everyday Chocolate Cake…

Happy Friday everyone! I have to tell you about this amazing chocolate cake recipe that I found on the Smitten Kitchen blog. If you’ve never heard of The Smitten Kitchen, ohmygosh, check it out, seriously. Excellent recipes, hilarious writing, AMAZING PHOTOGRAPHY and just a good time overall! You may consume a bit more butter than you should, but hey, it’s a treat! I wish I could make this cake every day!

I have made this cake a few times, Deb Perelman has this recipe down to using only one bowl… easy clean up… YAY! The fresh whipped cream and raspberries that I rolled around in sugar were a nice addition… It’s the weekend, INDULGE!

Check out the Smitten Kitchen blog if you get a chance!

Here is the recipe as shown on the Smitten Kitchen blog, I didn’t change a thing:

Everyday Chocolate Cake from the Smitten Kitchen blog…
Adapted from Magnolia Bakery At Home

1/2 cup (1 stick or 4 ounces) unsalted butter, softened
1 cup (6 7/8 ounces) firmly packed light brown sugar
1/2 cup (4 ounces) granulated sugar
1 large egg, at room temperature
1 cup buttermilk
1 teaspoon vanilla extract
1 1/2 cups (6 3/4 ounces) all-purpose flour
3/4 cup (2 5/8 ounces) Dutch cocoa powder (see for a natural cocoa adjustment)
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Preheat the oven to 325°F. Butter and lightly flour a 9×5×3-inch loaf pan, or spray it with a butter-flour spray. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the egg and beat well, then the buttermilk and vanilla. Don’t worry if the batter looks a little uneven. Sift the flour, cocoa, baking soda, baking powder and salt together right into your wet ingredients. Stir together with a spoon until well-blended but do not over mix. Scrape down the batter in the bowl, making sure the ingredients are well blended.

Pour the batter into the prepared loaf pan. Bake for 60 to 70 minutes, or until a cake tester inserted into the center of the loaf comes out clean. Cool in pan on a rack for about 10 to 15 minutes, at which point you can cool it the rest of the way out of the pan. Serve with whipped cream and fresh berries, if you’re feeling fancy