Tag Archive: cake

Strawberry Bundt Cake

My dear friend, Debbie, gave me this recipe years ago and it has stood the test of time.  She was a school teacher.  You know, teachers have the best recipes.

You don’t have to wait for Mother’s Day when the strawberries are at their peak to have some good fresh strawberry taste.  I get anxious for some of those flavors when it is cold outside and this one is really intense, rather dense and sweet.  The cake gets more moist the longer it rests. I make it to take to work and share with all the people I work with a day or so later.

One time Debbie and I made this cake into cupcakes and served it as a strawberry dessert with a little whipped cream with a strawberry slice.  We added orange zest to the cream.  It was the hit of a church luncheon and everybody wanted the recipe.

Our church has talked about another cookbook.  This recipe would have to be included in her memory.  I think that would be a great project and get everyone to add their family favorites.  I bet there would be some great finds.  That’s a thought for a new project.  Writing and editing a cookbook is a real job.  Have you tried putting your family recipes together?  It brings back a lot of wonderful memories and preserves those recipes and memories for your family.  I’ve written two for my family.  It was a lot of fun.

Strawberry Bundt Cake

We are sharing this at Saturday Dishes.  Get your best strawberry dish and come share.

Saturday Dishes

Carrot Bundt Cake

Birthdays in December always creep up on me. My middle daughter’s (usually near Thanksgiving), my daddy’s (day the tree had to be up) and Hank’s (already deep in Christmas prep and shopping) are 3 that have caught me off-guard forever. Then I have the guys at work. Juan’s birthday came and went, and I missed it. I asked him what his favorite cake was to make up for that. His reply was carrot cake without a moment’s pause.

I just wasn’t in the mood to mess with layers and a sheet cake seems sort of thoughtless. So I decided on a Bundt cake. I love my Bundt pan. Anything I make in it comes out good. So I “Googled” carrot cake in a Bundt and Cooks.com came up with this recipe. Simple and good. I will keep this one to reuse.

I didn’t read the recipe too closely though. On the way home from work I stopped by the store to get buttermilk and pineapple. This recipe has no buttermilk so don’t think I

Ieft it out. I even went back to the www to be sure I hadn’t printed the wrong recipe. No buttermilk in this one.

I’ve never like frosted Bundt cakes. I like to see the shape. But the cream cheese frosting is the most important part. How to do that? I piped this one. I had the idea we could have our carrot cake with cream cheese icing and eat it too – without too much icing. Although there is nothing wrong with it. I believe my friends really like the frosting best and the cake is a way to conduct that ooey, gooey sweetness.


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Texas Sheet Cake

I love to make this cake.  It is quick and serves a lot people.  Great for large group gatherings or church potluck dinners, and everybody loves it.  A dear friend always made this to serve as a dessert at the annual Enchilada Dinners on Maundy Thursdays at St. Francis on the Hill.  We could always count on her for a good cake.  She baked her own 100th birthday cake someone told me.

Despite what my youngest daughter tries, this will not make anything but a sheet cake.  (Thus the name – Texas SHEET Cake!)  I guess “Texas” because it is so big.

Texas Sheet Cake

  • 2 cups granulated sugar
  • 1 cup water
  • 2 cups all-purpose flour
  • 2 eggs
  • ½ cup margarine
  • 1 teaspoon Mexican vanilla
  • 1 tablespoon cocoa
  • ½ cup buttermilk
  • 1 tablespoon cinnamon
  • 1 teaspoon baking soda

Mix together the flour and sugar in a mixing bowl.  Meanwhile mix buttermilk (room temperature) and soda and set aside to develop.

Bring to a low boil in a small sauce pan: margarine, cocoa, water, and cinnamon and pour over sugar and flour.  Mix well.  Add eggs, vanilla and buttermilk.  Mix until well blended.

Pour into a greased jelly roll pan or 9X13″ pan (may bake about 25 minutes in this size).  Bake 20 minutes at 400°. Until center pops back when lightly touched.


  • 1 stick margarine
  • 6 tablespoons milk
  • 4 tablespoons cocoa (or 2 of cocoa and 2 of cinnamon)
  • 1 pound powdered sugar
  • 1 teaspoon Mexican vanilla

When the cake has baked 15 minutes in jelly roll pan or 20 for 9×13’ pan, start the icing.

Pre-measure these ingredients to have them ready:  Bring to a low boil 1 stick margarine, 6 tablespoons milk, 4 tablespoons cocoa (or 2 tablespoons cocoa and 2 tablespoons cinnamon).

This will heat very quickly.  Remove from heat when margarine is melted and add 1 pound powdered sugar and 1 teaspoon vanilla and mix very well. Add 1 cup pecans (optional)  Pour this over the cake while it is still hot.

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Cute Candy Corn Cake

Our company hosts a luncheon for the United Way every year for the employees.  There is a costume contest and an auction of homemade cakes, pies, cheesecakes, and candy.  I always bake a cake.  All the proceeds go to the United Way and our company matches all donations.

I’ve set the bar rather high with an Italian Crème Cake each year that brings a big price tag with it.  Several others have been bringing the same cake.  This year I decided to be cute rather than delicious.  I made a Candy Corn Cake I saw on someone’s website that had been made by a bakery.  I could never find the recipe.  I think imitation is the greatest form of flattery. Thank you to whomever made that cute cake.  I copied it to the best of my abilities.

I made a vanilla cake with buttercream icing.  The layers are yellow, orange and white.  When sliced it should look like a piece of candy corn.  I decorated the top and around the bottom with candy corn. It is a big cake and weighs a lot with all that icing.

I actually doubled the cake to make it 3 full layers (9–inch) and doubled the icing.

Mr. Brian Kelly with his assistant, Luis Sotomayor were our auctioneer team again this year.  Brian’s wit and charm can draw some pretty hefty dollars for the items donated for the auction.   He is relentless.  Luis held cakes, pies and candy aloft for all to see as the bids were coming in.  Good job to both!

Don’t forget to get your cookies ready and send them to me for the Holiday Cookie Exchange.

Cookies 2012


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Pumpkin Streusel Cake for Pumpkin Delights Series

I am very happy to republish this recipe as part of the Pumpkin Delight Recipe Series organized by Savannah McQueen of Hammock Tracks.  Boy did she start off with a great recipe!  One I am going to have to try right away.  If you are interested in the chicken or grits recipe(s) mentioned you can find them here

In the meantime, here is my first humble entry.  Then I am going to go back through the ages and get all my best pumpkin stuff.  You all enjoy reviewing the recipes from all the sites below.

I was thinking about a Sunday dinner menu and all the components of it.  Green chile cheese grits, bar-b-que chicken and a decadent cake for dessert.  So, I made the whole thing.  Not good for the diet, but boy did it taste good!   The Hatch green chiles were a great addition to the cheese grits.  For the chicken, no low fat boneless skinless stuff.  Legs and thighs with the skin on were on my menu.  My son said he hadn’t had that much good food to eat in a long time.  “Music to a mother’s ears!”  Of course, the second helping of everything put him out for a nap.

I topped it off with a Pumpkin Pecan Streusel Cake.  I’m taking that to a pot luck dinner, but I needed a taste tester.  He volunteered.  He said it was great, if all the sugar didn’t put him in a coma.  I doubt it will do that.  It was a huge cake slice though.

This does not mean I’m not cooking again anytime soon, but nothing so rich and decadent as all those in the same meal.  It was fun.  Yes, I thinking cooking is fun and very relaxing.   Then I had to take pictures and write about it to share with you, my friend.  Wish you were here in my kitchen to join me.

Pumpkin Streusel Cake


  • ½ cup butter, softened
  • 1 ½ cups sugar
  • 15 oz. can pumpkin
  • 3 large eggs
  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon salt
  • ½ teaspoon pumpkin pie spice



  • 1 cup flour
  • 1 cup sugar
  • 1 cup light brown sugar, packed
  • 2 teaspoons cinnamon
  • 8 tablespoons butter, melted
  • 1 ½ cup chopped pecans




Preheat oven to 350°.  Grease a Bundt or tube pan well.

In a stand mixer, combine the butter and sugar and beat until fluffy on medium.  Add the pumpkin and eggs and mix well.  Combine the flour, baking powder, cinnamon and spices.  Add the flour mixture to the pumpkin mixture and beat on low speed just to combine.  Stir with a spatula to be sure all ingredients are well combined.
Bake the cake for 55-60 minutes or until a tester comes out clean.  Cool 10 minutes on a baking rack.  Invert on a plate.  Using another plate turn the cake streusel side up for a pretty presentation.Combine the streusel ingredients in a bowl.  Put about 2/3 of the batter in the Bundt pan and add ½ of the streusel mix over the batter.  Drop in the remaining batter and spread over the streusel.  Add the remaining streusel on the cake top.

Drizzle with a maple glaze(below)

Maple Glaze

  • 2 tablespoons butter
  • 1 ½ cups powdered sugar
  • 1 teaspoon maple flavoring

Milk to thin to the consistency needed to drizzle on the cake.

Have a slice and enjoy!



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i should be mopping the floor-for the Iron Chef Mom!


Happy Fall Ya’ll!  This is a Blog Hop!  A little impromptu soiree for the season.

I have been reading all the Fall recipes and my mind is just turning.  I want in on this action.  Apples are one of my favorites. I have a feeling apple season is not doing anybody’s diet any good.  “An apple a day…”  Well that is if you eat the apple without anything else.  When I put it in a cake or a crisp with ice cream or brown sugar maple glaze the healthy aspect of apples are negated!

This simple cake just begged to be made.  It is so easy and quick to mix up.  All the ingredients should be on any reputable pantry shelf.  At least they are in my pantry.  My youngest daughter seemed to have a negative amount of flour last weekend.  I’m sure she’s fixed that by now. I did remind her on the way to the store that she needed some.

I am looking forward to a bright fall weekend with a little cooler temps than we have had.  Hope yours is good too!  Use this recipe or any of my other apple recipes listed below to make your own memory and share your apple-i-cious or just fall craft or recipe with me in the linky party at the bottom of this post.


Apple Spice Cake with Brown Sugar Maple Glaze

  •  2 cups granulated sugar
  • 1 ½ cups vegetable oil
  • 2 teaspoons vanilla
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • ½ teaspoon all spice
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups apples, peeled, cored and finely diced


  • ½ cup butter
  • 1 cup brown sugar
  • 2 teaspoons milk or cream
  • 1 teaspoon maple flavoring
  •  Toasted pecan halves

Preheat the oven to 350°.  Grease and flour a 12-cup fluted tube cake pan.

I used my apple peeler/corer/sliced to quickly prepare the apples.  (I know that’s why these apple recipes are so easy to make.)  I just adore that little mechanical device.  It’s not like my computer that gives me error messages!

In the mixing bowl of my Kitchen Aid stand mixer with the paddle attachment combine the sugar, oil, eggs, and vanilla.  In a separate bowl combine the flour, soda, salt, cinnamon, all spice, and nutmeg.  Whisk to distribute the dry ingredients.  Add these to the mixing bowl and mix just until well incorporated.

Fold in the apples and pour into the prepared cake pan.

Bake for 1 hour to 1 hours 15 minutes, or until a tester comes out clean.

It will look cracked on the top.  Don’t over bake or it will dry out.



As soon as the cake comes out of the oven let it cool in the pan on a wire rack for 10 minutes.  Run a knife around the edges and invert on the cake plate.

While the cake is cooling in those 10 minutes prepare the glaze.

Bring the brown sugar, butter and milk to a boil and stir constantly for 2 minutes. Turn the heat off and add the maple flavoring.  Immediately spoon the glaze over the cake.  Add pecans if so desired.  I have a huge bag of pecan halves in my freezer I need to use from last year’s crop.


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Jam Hands

Texas Tech Red Raider Cupcakes

OR Get Your Guns Up Cupcakes

I noticed on Southern Living’s Pintrest page there were cupcakes representing several of the deep South universities.  Being a Red Raider from Texas Tech, I needed to contribute to their collection.

I remember those football games, the band, that magnificent black stallion with the masked Red Raider and the stadium full for a big game.  It was so exciting to be a part of that school and the traditions – bubbles in the fountain, ODAs, curfews, “Howdy”, the cowboys.  Wow!  It was the friendliest place to be.  As you walked across campus as a freshman everybody said, “Howdy.”  I felt welcomed and a part of things very quickly.  Coming from a small town I never expected to feel at home in a large new place so fast.  “ODAs” were obvious display of affection.  None of that business on campus at Texas Tech in 1967 in public.  You could get restricted to your dorm room for a week if caught. (except for classes)

All that has changed now, but it is still a friendly place.  I ran into a girl I went to high school with on email and she works at Texas Tech.  I asked her about a friend who had moved to Lubbock from El Paso and who had worked there in 1989.  I heard Ruth’s voice in the lobby of the dorm of Wall Hall while I was moving my oldest daughter, Krista, in there for her first year of school.  I walked around a corner and there was my friend Ruth.  My email friend was willing to check in the system to see if Ruth still worked there.  It is good to know some things don’t change.

I met my husband while going to school there.  We had our favorite places to eat.  Then Amy (Middle Sister) went to Texas Tech School of Law in the building her dad built while we lived there and went to school.  She took me to a restaurant she found and it turned out to be Lorenzo’s which was our favorite place to eat 20 or so years before, and she didn’t even know that.  Those were good times and good memories.

We had a cocker spaniel named Clarence when we lived there and that dog was crazy!  I made a heart-shaped layer cake for Valentine’s Day.  We went to dinner and came home for dessert.  That crazy dog had eaten all the icing off the cake!  He didn’t take one bite out of the cake, but licked all the icing off!

So, here’s to the Red Raiders, the traditions and the good memories.

Texas Tech Red Raider Cupcakes

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 tablespoons red food coloring (1 ounce)
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon vanilla extract


Preheat the oven to 350°.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a stand mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Line mini-muffin pans with paper liners and fill with a small ice cream scoop.  The cupcakes don’t rise too much.  Fill about ¾ full.

I baked the cup cakes for 12 minutes at 350°.   Cool completely before frosting.

 Cream Cheese Frosting

  • 8 ounces cream cheese, room temperature
  • 4-6 cups sifted confectioners’ sugar
  • 1 stick unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • ½  teaspoon butter flavoring (Wilton)

In a stand mixer like my Kitchen Aid  fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)

Reduce the speed of the mixer to low. Add the vanilla and butter flavoring, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

I piped the frosting on the cupcakes with a large star tip.

Store decorated cupcakes in the refrigerator until just before serving to preserve the decorations.

I made the little toppers by finding a deal on-line and copying it and printing it out.  Then I just cut out the design and glued it to a toothpick.  Instant decoration.   Maybe illegal, but I have a lawyer in the family to protect me (I hope).



Win an autographed copy of Cupcakes, Cookies, and Pie, Oh My! Cookbook from the creators of the Hello, Cupcake! series.

FUNFetti Cake, Brownie, Ice Cream Mash Up


The only secret to this recipe is add kids for fun.  I don’t know if my kitchen has ever seen so much fun!  That and hearing the kids conversation as they enjoyed the fruits of their labor.  “What if the world was made of candy?  EVERYthing would be gummie bears.  Your eyes would be M&Ms and your hair would be licorice.  You would sleep on a bed of whip cream with marshmallows for pillows.” “Miss Krista, your glasses would be made of licorice too” said Cadence.  Maddie said, of course, “You would take a bath in milk.”  Cameron said, “with sprinkles on it.”  “Sprinkles on what” I asked. “EVERYthing!”

Buy the mix.  Read the directions. Then use your imagination.  The pictures tell most of the story.

1.  Follow the Funfetti directions.

2. Dip store made waffle bowls into melted chocolate chips and then confetti and/or sprinkles. (There is a whole story about making your own waffle bowls in 90% humidity and getting thoroughly aggravated that I will save for another day.)  




3. Cut cooked funfetti into small squares and soften your favorite flavor of ice cream.

4. Add ice cream and funfetti selections into a large bowl and hand the kids some big spoons.  Watch the magic happen.  




5. Sit down with the kids and enjoy!











This would be a fun thing for Home is Where the Heart Is Wednesdays and Thursday’s Favorite Things.

Chocolate Zucchini Cake

The garden for this summer was a wonderful idea. I enjoyed planting, watering, feeding and harvesting all the veggies. I am about out of ideas with what to do with a big crop of zucchini and yellow summer squash. I have given some to friends, but I don’t think they like to cook as much as I do. I hate to burden them anymore. I have put off making anything sweet, but I gave in Sunday when I had about 7 zucchini squash in the frig. I grated enough for 7 bags of squash for the freezer. I can enjoy that later on. Then I gave in and grated the rest for a Zucchini Spice Cake (oh, Chocolate Zucchini Spice cake with Dark Chocolate Butter Cream icing).

I use my Presto Salad Super Shooter when I grate my zucchini. I like the texture better than with the food processor which is very fine. It is smaller and much easier to clean up quickly. It is a really handy tool in my kitchen.

I bring baked items such as this to work. It will be eaten and shared with a lot of people. We cut it into small pieces. That way we don’t feel we are doing too much damage to the diet. Now, how many times they return for another little piece, I don’t keep count!

I hope you find this recipe useful and delicious. It took about an hour after slicing` and the cake was gone. I send out an email to a few key people and they help spread the word through the building.

This is a simple cake to mix up. It all goes in the mixing bowl and into the 9”X13” baking pan. Bake at 350° for 50-60 minutes. Don’t over bake to make it dry out. Test with a wooden skewer for doneness.

Chocolate Zucchini Spice Cake

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cups unsweetened dark chocolate cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 1 teaspoon vanilla extract
  • 4 eggs (room temp)
  • 1 ½ cups vegetable oil
  • 4 cups grated zucchini

Preheat the oven to 350°. Prepare a 9”X13” baking pan with non-stick spray.

In a bowl of a Kitchen Aid stand mixer or a medium bowl stir together the dry ingredients. Add the eggs, vanilla and vegetable oil and mix well.

Fold in the grated zucchini and put into the prepared baking pan.

Bake for 50-60 minutes until tested with a wooden skewer that comes out clean.

Cool on a wire rack until completely cool. Frost with Chocolate Butter Icing. (This was my mom’s recipe and it works for me.)

Chocolate Butter Icing

  • ¾ stick of unsalted butter
  • 2/3 cup milk or cream
  • 4-6 cups powdered sugar
  • 1/3 cup dark chocolate cocoa
  • 1 teaspoon vanilla

Warm the butter and milk together in the microwave for about 1 minute. (Momma would have scaled the milk in a sauce pan on the stove.) Add to the powdered sugar and cocoa in a medium bowl. Mix well. (you may need a little more or a little less milk, depends on the powdered sugar.) Add the vanilla and beat until fluffy.

Spread on the cooled cake. This can be refrigerated or served at room temperature. (I store cakes in my boss’s office until ready to serve. It is cold enough in there to feel like a refrigerator.)

This is the cake before it is iced.

Will Tumble for Cupcakes

These are just the thing for:  This Week’s Cravings

Will Tumble for Pink Birthday Cupcakes with Pink Fluffy Icing 

“Actually, the icing is actually the most important”  Maddie would tell you.  My youngest granddaughter, Madeliene, had her 5th birthday party on Saturday.  She requested pink cupcakes with pink icing.  I know her and she only licks the icing off the cupcake.  I did get her to take a bite of one.  Then she wanted another one.  It was fun.

I did a trial run of this recipe and had her and her sister, Cameron, do a taste test.  I got “thumbs up” so I knew I was good to go.

Saturday afternoon there were about 12-14 little 5 year olds running around a gym tumbling, jumping on a trampoline, and playing games for about an hour.  They were exhausted, hot and thirsty, and so wound up they could hardly sit down.  Then we gave them pink cupcakes covered in pink icing, pink rock candy on a stick,  pink Eifel Tower drink cups with sugared fruit juice, and wrapped taffy in various shades of pastel. (You get the idea Maddie is a pastel-loving, very “fluffy” little girl.)  They also had pizza, but I think there was a lot left over.

Then we sent them home with little gift boxes (with no candy) to their mothers!  Ours fell asleep in the car on the way home.  A perfect ending to a birthday party.

I, on the other hand, was invited for cupcakes and the Monster High Makeup Kit (in a coffin) she ordered.  I spent the day baking and decorating cupcakes.  Regular-sized ones and mini ones just to use up all batter.  I made way too many.  The extras went to church on Sunday to take to a shelter we supply once a month with baked goods.  It was for a good cause and kept me in the house, out of the garden and the heat.  (We had a cool day, it was only 105° on Saturday!)

Pink Cupcakes

  • 1 box of white cake mix (don’t use one you need to add butter to)
  • 3 tablespoons flour
  • 3 large eggs, room temperature
  • 1 cup water
  • 1/3 cup vegetable oil
  • 6 drops red liquid food coloring

Mix the batter in a stand mixer.  I add the flour to make them a bit more dense, so they don’t crumble and fall apart with the first bite.  Fill regular sized cupcake papers about two-thirds full.  Bake for about 18 minutes.  You don’t want these to brown too much on the top.  But they must be done.

Let them cool in the pans for about 10 minutes and remove to baking racks to cool completely.  Once completely cooled they can be stored in an airtight storage container until time to decorate.

Pink Fluffy Butter Cream Icing

  • 2 sticks unsalted butter, room temperature
  • 4 cups powdered sugar
  • 2 teaspoons almond extract
  • 4 tablespoons sour cream
  • Small amount of rose colored Wilton gel food coloring (it really intensifies as it develops)
  • Warm water

Whip the butter until creamy; add the powdered sugar, sour cream and almond extract.

You may need to add some warm tap water to thin the icing to the desired consistency to use in the pastry bag to decorate. Just one teaspoon at a time.

Immediately fill a large pastry bag and use a #2M Wilton tip to decorate the cupcakes with a rosette top.

The sour cream takes just a bit of the edge off the sugary taste to me.  It could be replaced with cream cheese too.   Speaking of cheese…check out this cheesecake.  I did tell you I was an Abuelita right?  Lita for short…