Category Archives: cake

Devil’s food cake and cocoa fudge icing

Apron’s optional for this cake, but it’s old school and delicious. It’s the kind you take to work to celebrate a birthday, or make for a party at a neighbor’s house. It will not only impress, it will be gone quickly.  Don’t let the amount of ingredients intimidate you, it’s an easy recipe and worth making homemade.*

Devil’s food cake

3 cups cake flour

3 T cocoa powder 

1 tsp kosher salt

1 tsp baking powder

1/2 tsp baking soda 

1 cup melted shortening

2 1/4 cups sugar 

1 cup milk

1 tsp vanilla

6 oz milk (3/4 cup)

5 eggs lightly beaten

Preheat oven to 345 degrees

grease and line two 9 inch cake pans

Combine flour, cocoa, salt, baking powder/soda and shortening and beat in mixer for three minutes on low speed

Add half the milk and vanilla, mix on low for 5 minutes, stopping each minute to scrape down the sides

Add milk and eggs, mixing well for another 5 minutes on low

Pour into cake pans and cook for 25-30 minutes, or until cake tester comes out clean.

Let cool to room temp before frosting


Cocoa fudge frosting 

4 cups sifted powdered sugar

1/2 cup sifted cocoa powder

1/8 tsp salt

2-3 T corn syrup

2 T melted butter

1/4 cup melted shortening

1/2 cup plus 1 T hot water (140 degrees)

1 tsp vanilla

Blend sugar, cocoa powder, salt, and corn syrup, beat until smooth (add more corn syrup if necessary)

Add melted shortening, melted butter, hot water and vanilla until mixed well and fluffy.  Increase mixing speed if necessary, add more water if too thick, more powdered sugar if too runny

Frost cake and enjoy

Notes-add a layer of whipped cream between cakes for added flavor (homemade just add a pint of heavy cream, a cup of powdered sugar and 2 tsp of vanilla extract, whipped until medium peak)

*if you don’t have time to make a homemade cake, use a cake mix! There is no shame in that game. Just make your own frosting, your guests/friends/family will thank you

I added crushed peppermint to the top for holiday flair.  Can add coconut, sprinkles, fruit, whatever sounds good. 

And with the leftover cake, I made little trifles.  Because I am cool like that 





Pound cake

Pound cake. I love it. Not too sweet, but definitely addicting. My gran makes probably the best pound cake in the world, but she doesn’t really have a recipe, she wings it. So I use Smitten Kitchen’s and it’s delicious. You really should sift the flour three times like it says, the amount really does make this light and airy. You could always go cute and use mini bundt pans like I did, or go traditional and use a regular loaf pan. My advice when baking anything really is to put whatever you are making on a sheet pan-bakes more evenly and easy to transfer in and out. Make some pound cake, it’s good for the soul. 

P.S.-three of my pictures made it on today, and it made a great Monday even better.


Asian pear cake and me rambling

I like to ramble. It’s my thing. I listen to a song, or watch a show, and I get inspired to ramble. Lately I have been rambling more in my own head, drifting off to what I want to really be doing at that moment. My life is in a great spot, I am thankful, I just strive for more. I want to put the work in and get to that place where I can do what I love everyday, when it’s hard, when I am creatively blocked, but challenged. I have finally, and I mean FINALLY found a passion, and I want to do it all the time. But for now I can’t, but when I do it, man it’s all I can do to not jump to the next moment and keep going. My ramble for today.

I made Tartelette’s pear cake-my only changes were I used asian pears, and mine took about 20 minutes longer to cook, I think because I used a regular oven proof skillet and not cast iron (I need a new one) Love Tartelette by the way, I hope to do one of her workshops in the future.


So yeah, it’s cake

I am really proud of not only this picture, but this cake. I feel in a cliche way it’s kinda me on a plate. Layered, a bit complicated to look at, but really sweet on the inside. I have had some up and down feelings about my baking, myself, my role in my life, what I want to be/do lately, and I feel I am really expressing myself through my food. This cake is a chocolate buttermilk cake with chocolate pecan frosting-it’s in Bon Appetit’s January issue, from a restaurant in Charleston, SC. While I am sure the Fat Hen does it 10x better than I do, I really love how this cake turned out. Moist, not too sweet, with a great frosting. And I really felt good for all the compliments I received on this cake photo. So Bon Appetit, if you need an amateur on the payroll, please let me know!


My Julia Child post

Like most cooks/chefs/bakers, Julia Child is a treasure. Her fun but delicious approach to cooking was what made her so universally likeable. Meryl Streep played her like a dream in Julie/Julia. I wish I could have drinks with her and ask her all kinds of baking questions. But I settle for her cookbooks, which are lovingly shifted through on a regular basis. I made her vanilla pound cake again, and it’s always a hit at work. So Julia, here’s to you, and I hope one day to make a small dent in the world. vanilla pound cake