Thursday, July 19, 2018


Earlier in the week, my husband brought me his phone and asked me if I had seen a particular post on Facebook. I looked at it and saw it was a picture of a chocolate cake. I asked him if he wanted me to make it for Tasty Bunch and he said, "Yeah, everyone likes chocolate." I  sent the post to me in an email so I could check it out. 

It was a recipe for a Coca Cola Cake and I remembered I had a recipe for one that I used to make years ago. Actually I thought I had made and shared it on my blog but when I did a search for it, no posts came up. I searched through several cookbooks thinking I would find the recipe I had used but had no luck. I was just about ready to give up when I picked up  my Taste of Home 2004 Quick Cooking Annual Recipes Cookbook and found, not the recipe I remembered using, but one I felt I could live it. 

You see the one my husband saw on Facebook had 2 cups of flour and 2 cups of sugar. If you have visited my blog even a few times, you know I avoid those old recipes that use that much sugar. I remember one of the first cakes I made I got the sugar and flour mixed up in the recipe and the cake flopped  big time. The layers were maybe 1/2 inch thick after cooking them the allotted time. In some cake now the amount of sugar and flour is the same. I just can't do it! 

When my husband realized I had not used the recipe he had seen, I could tell he was not happy with me. I told him that I had tried but I just couldn't do it. Ellen Champagne of New Orleans, LA used a white cake mix for her cake. I had planned to use a sugar - free white cake mix, but only had a yellow and chocolate one. The next time I make it, I will definitely substitute the sugar - free one. The cake still has plenty of sugar - IN THE ICING. It has 4 cups of powdered sugar and is to die for!

Everyone at Tasty Bunch loved the cake which didn't surprise me as it is fantastic. It isn't rich with chocolate taste as it only has 1/4 cup baking cocoa in it but it is still delicious.

PRINT  just the recipe.


1       white cake mix (no pudding included)
1       cup regular cola
2       eggs
1/2    cup buttermilk
1/2    cup butter or margarine, melted (1 stick) (I used unsalted butter)
1/4    cup baking cocoa
1       teaspoon vanilla
1-1/2 cups miniature marshmallows

Fudge Frosting:

1/4    cup baking cocoa
12     cup butter or margarine
1/3    cup regular cola
4       cups powdered sugar
1       cup chopped pecans

Preheat oven to 350 degrees F. Grease or spray a 9 x 13 - inch baking pan.

Combine the cake mix, cocoa, cola, eggs, and butter in a large mixing bowl.
(I beat it on low just to moisten the cake mix and cocoa,
scraped the side of the bowl, and then increased speed to medium and
beat for 2 minutes.

Fold in marshmallows.

Spread batter in the pan and bake for 35 to 40 minutes or until the cake tests done with a toothpick.

Cool cake in pan on wire rack for 15 minutes.

Meanwhile, prepare frosting.
Combine the cocoa and butter that you have cut in chunks in a saucepan.
Over low heat, cook mixture
until butter melts stirring constantly.
Gradually add the coke continuing to stir constantly until mixture comes to a boil. (
I kept the temperature on low until about the last two minutes on the timer (for the 15 minutes the cake was cooling) and then I turned the burner up to almost medium.
It quickly came to the boil. 

Remove the pan and add the powdered sugar. Stir til smooth.
(I started off with just a little powdered sugar and
finally added all of the rest.
I also changed from my spoon to a whisk trying to get it completely smooth.
I finally realized it would be okay if there were just a few SMALL lumps because you would never know it after you added the nuts.
Add the nuts.

Spread over top of the cake. Wait at least 20 minutes before cutting to serve.

Serve with a scoop of ice cream.

Tuesday, July 17, 2018


Last week I shared a recipe with you for some Banana Bread. Not just "some" Banana Bread but the "best" Banana Bread. I found the recipe in Mary Meade's Country Cookbook by Ruth Ellen Church who as Mary Meade was the food editor for the Chicago Tribune newspaper for twenty years. We and the volunteers at HPC Thrift Shop who managed to get a piece loved the bread so much, I just knew I had to find another recipe in the book to try.

I didn't have to go too many pages before I found this Lemon Crunch Cake. It sounded perfect for me to make and take to the thrift shop.  I also couldn't help but be encouraged by the personal note on the recipe. Ruth Ellen wrote, " After this appeared in my newspaper food column as a "Cake of the Week," it was adapted for large-quantity baking by the test kitchen staff of the Chicago Public Schools and has since become a favorite dessert in school lunchrooms." WOW!

I generally followed the recipe except for a few changes. (What else is new?!) I wanted to reduce some of the sugar calories so I used truvia sugar/stevia blend. I didn't have enough cake flour so I followed the emergency substitution directions in my Betty Crocker cookbook and used all-purpose flour and removed 2 tablespoons per cup of the flour. So instead of 3 cups cake flour I sifted and then measured out 2-3/4 cups of the all purpose flour and then removed 2 tablespoons of the flour. Another change I made is with the grated lemon rind. When a recipe for grated lemon rind, I always use McCormick's dried lemon peel - 1 tablespoon of the dried peel equals the rind of one lemon. I also use bottled real lemon juice for the lemon juice - 3 tablespoons of the lemon juice equals the juice of one lemon. The only other note I have is that the baking time was too long for my oven. She said to bake it 1 hour and 15 minutes. I set the timer for 75 minutes and went in and checked it at 70 minutes. The cake was brown and tested done with a toothpick. I would recommend baking it for 60 seconds and then check it. If it isn't done, continue baking but check it every 5 minutes.



3/4       cup butter or margarine, 1-1/2 sticks (I used unsalted butter and had it at room temperature.)
1-1/2    cups sugar (I used 3/4 cup of sugar/stevia blend)
3          eggs, well beaten
3          cups sifted cake flour (I sifted all-purpose flour and measured out 2-3/4 cups but then removed 2 tablespoons)
3          teaspoons baking powder
1/2       teaspoon salt
1          cup milk
Juice and grated rind of 1 lemon (I used 3 tablespoons bottled lemon juice and 1 tablespoon dried lemon peel)
1          cup chopped pecans

Preheat oven to 375 degrees F. Generously grease/butter a 10 - inch tube pan.

Cream butter and sugar until fluffy.

Add eggs;
blend well.

Sift flour and then measure it. Resift the flour, baking powder, and salt together. Add mixture alternately with the milk to creamed mixture beginning and
starting and ending with the flour mixture.

Stir in lemon juice and

Cover the bottom of the pan with the chopped pecans.

Carefully spoon/pour the cake batter over the nuts.

Bake for 60 - 75 minutes, until done.

Cool 10 minutes in pan on wire rack,
before inverting it onto the wire rack to finish cooling.

Friday, July 13, 2018


I'm not sure how I missed sharing this recipe with you. I made it  on the Monday afternoon before I went in the next morning to work my shift at the register at HPC Thrift Shop because it was going to be so easy. I intended to also make the American Flag Pie that we took to the fourth of July celebration with our MO grandchildren's godparents and friends, but was too tired and decided to just make the pie the next day after I got home from the thrift shop and before we went to the party. That post was so involved; I guess I just forgot about the Peppermint Cake.

I saw the recipe in the 101 Things To Do With A Cake Mix and thought I would use the leftover peppermint chips I had after I made the Heavenly Peppermint Brownies instead of crushed peppermint candy. OMG! It was divine. (I even ate the piece I had left at the house for my husband.)



1       white cake mix
3/4    cup water
2       egg whites
1/3    cup oil
1/2    cup peppermint chunks, chopped


1       can vanilla frosting
2-1/2 tablespoons chopped peppermint chunks

Preheat oven to 350 degrees F. Grease or spray a 9 x 13 - inch pan.

In a large mixing bowl, combine cake mix, water, egg whites, and oil until smooth.
(Combine on low til moistened, scrape the sides of the bowl,
and increase speed to medium and beat 2 minutes.)

Stir in chopped peppermint chunks

Pour batter into pan.

Bake 25 to 35 minutes, or until golden brown.
Cool completely.

Spread frosting over cooled cake. (I placed cooled cake in refrigerator to get cold before I spread the frosting on the cake.)

Sprinkle with crushed peppermint chunks.
I chopped the ones for the frosting with a knife so they would be a little bigger.

Here are the peppermint chunks I used in the cake...

and the peppermint chunks chopped I put in the cake.