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November 05, 2007



I know I'm late in responding, but whenever I'm looking for the perfect recipe, I check out You can search by keyword, ingredients, etc etc. All the recipes are rated and there are reviews, too! :)

Peg Schuler-Armstrong

I was at a baking class at the CIA last week and one of the things we made was the Devil's Fudge Cake, which you can find in their "Baking at Home" cookbook. I'll happily email it to you if you wish. It's not sugary sweet chocolate; it's dense, rich cocoa-y chocolate, which as I'm getting older I appreciate more and more. This is a great cake (and the frosting is incredible).


oddly enough, I haven't made a chocolate cake in a looonnggg while, but I'm a huge fan of the Magnolia Bakery Cook Book and Nigella's Domestic Goddess cook book.


Hi! I just wanted to pipe in with a little note regarding your sugar cookie recipe--my great-grandma always had a tin of cookies around that we all loved, but nobody could figure out how to replicate. Turns out that she used cream of tartar in a lot of her baking recipes instead of baking powder. Cream of tartar has a really distinctive taste--to me it is pleasantly old fashioned--and I think that a lot of people who learned their baking skills in the earlier part of the 20th century found it essential. So maybe keep an eye out for recipes with cream of tartar.


Hey! My friend africankelli sent me over here because she knows I'm a bake-a-holic. :-)
I simply ADORE the Chocolate Covered Cherry Cake from The Cake Mix Doctor. I usually make it as cupcakes, but I'm sure its delicious any way you do it!
Here it is:

Chocolate Covered Cherry Cake

Vegetable oil spray for misting the pan
1 package (18.25 ounces) plain devil's food cake mix, or devil's food mix with pudding
1 can (21 ounces) cherry pie filling
2 large eggs
1 teaspoon pure almond extract

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13x9" baking pan with vegetable oil spray. Set the pan aside.

2. Place the cake mix, cherry pie filling, eggs, and almond extract in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber sptatula. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.

Chocolate Glaze:
1 cup sugar
1/3 cup butter
1/3 cup whole milk
1 package (6 ounces, or 1 cup) semisweet chocolate chips

Place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so that it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes more before cutting it into squares and serving.

NOTE: Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6 months. Thaw the cake overnight on the counter before serving.


I am going to send my friend Amanda over here to help you out. She is fabulous with recipes! (and cooking)


Somebody already mentioned it, but the Hershey's perfectly chocolate cake is so good. It is so moist and yummy delicious!

atia azmi

Perfect Chocolate Cake - try the chocolate cake recipe in Nigella Bites - its foolproof and tastes fantastic..the first time I made it it turned out perfect and is still the benchmark by which my friends judge chocolate cake!


The perfect chocolate cake from Hershey's is to die for. It also has a great frosting recipe. The recipe can usually be found on the box of the unsweented cocoa powder. The cake is very moist and rich, and I do recommend using parchment paper on the bottom of the pans (that is if you use that recipe ;))


I have a couple recipes for you to try, I will email them.

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