Chocolate Root Beer Cake
I love this cake. You can taste the root beer, but it isn’t overpowering.
INGREDIENTS
2 Cups Unbleached Flour
2 Cups Sugar
1 Teaspoon Baking Soda
¼ Teaspoon Sea Salt
1 Cup Softened Butter
½ Cup Unsweetened Cocoa Powder
2 Eggs
½ Cup Buttermilk or Sour Milk
2 Teaspoons Vanilla Extract
6 Tablespoons Root Beer Extract
Preheat the oven to 350° F and grease a bundt cake pan. Set aside. In a medium bowl mix together the flour, sugar, baking soda and salt and set aside. In a medium saucepan combine the butter, cocoa powder and 1 cup of water. Bring the mixture just to boiling and stir constantly. Remove from the heat and add the cocoa mixture to the flour mixture and beat with an electric mixer until combined. Add the eggs, butter, milk, vanilla and root beer extract. Beat for another minute until the batter is thin. Pour the batter into the prepared bundt cake pan. Bake for 30 minutes or until done. You can either sprinkle with powdered sugar or frost with Chocolate Buttermilk Frosting. Serves 8
Chocolate Buttermilk Frosting
In a saucepan combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder and 3 tablespoons of buttermilk. Bring to a boil and then remove from the heat. Add 2 ¼ cups powdered sugar and ½ teaspoon vanilla. Beat until smooth. Pour the warm frosting of the cake and spread evenly.
Victoria’s Garden Party Cake
This cake is so easy to make! People will think you spent all day in the kitchen.
INGREDIENTS
1 ½ Stick Butter (Room Temperature)
2 Tablespoons Fresh Lemon Juice
2 Tablespoons Fresh Orange Juice
Zest of 1 Lemon
Zest of 1 Orange
2 Jumbo Eggs
2 Cups Flour
1 ½ Teaspoon Baking Soda
½ Teaspoon Salt
½ Cup Crème Fraiche
1 Cup Fresh Raspberries
2 Ripe Peaches (Pitted & Sliced In Half)
¼ Cup Fresh Raspberries For Serving
Whipped Cream For Serving
Preheat the oven to 375° F and grease a nonstick 9 inch sprinform pan. With a mixer, cream together the butter and sugar until fluffy. Add the lemon & orange juices plus the zests and combine. With the mixer on low, add the eggs one at a time. Follow with the dry ingredients, but do not overmix. Add the crème fraiche and combine briefly. Scrape the sides so that all of the ingredients are incorporated. Pour the batter into the prepared pan. Sprinkle the raspberries evenly around the cake. Set the peaches in the batter, in a circle, with the cut sides up. Place the pan on a sheet pan and bake in the center of the oven for 45 minutes until golden brown. Let cool for 10 minutes and remove the outer ring of the springform pan. Let the cake cool completely. Serve plain or with fresh berries and whipped cream. You can substitute blueberries for the peaches if you wish.
Serve 8
Victoria’s Boston Cream Pie Cupcakes
This recipe was inspired by my mother’s custard filled sponge cake. Pour yourself a big glass of super cold milk or a cup of dark coffee and enjoy one or two of these sinful delights.
INGREDIENTS
1 ½ Cups Unbleached Flour (plus more to coat the tins)
1 ½ Teaspoon Baking Powder
½ Teaspoon Salt
½ Cup Buttermilk or Sour Milk
6 Tablespoons Unsalted Softened Butter (plus more to coat the tins)
3 Jumbo Organic Eggs
1 Cup Sugar
2 Teaspoons Vanilla Extract
Preheat the oven to 350° F. Butter and flour standard muffin tins. Whisk together flour, baking powder and salt in a small bowl. Warm the milk and butter in a saucepan over low heat. Beat the eggs and sugar with a mixer on high speed for 5 minutes until thick and pale. Beat in the dry ingredients. Bring the milk and butter to a boil and will the mixer on low speed add the milk mixture to the batter and beat until smooth. Add the vanilla. Divide the batter among the muffin cups making sure to fill each half way. Bake cupcakes for 15 minutes until light golden brown. Remove from oven and let cool for 10 minutes and ONLY 10 minutes or they will stick. Then transfer to wire racks and let cool. Using a serrated knife cut each in half horizontally. Spread a spoonful of vanilla custard on each cupcake bottom. Sandwich with the top. Spoon glaze over each and serve immediately.
CUSTARD INGREDIENTS
5 Tablespoons Sugar
4 Tablespoons Unbleached Flour
¼ Teaspoon Salt
1 ½ Cup Scalded Milk
1 Slightly Beaten Egg
1 ½ Teaspoon Butter
½ Teaspoon Vanilla
Combine the sugar, flour and salt in a small bowl. Scald the milk on medium heat (nearly boiling). Add the first three ingredients and stir over a medium heat until thick. Remove from the heat and add some of the warm milk mixture into the beaten egg and mix. Slowly add this to the remaining warmed milk. Cook long enough to cook the egg which should be for about 1 minute. Stir the custard constantly. Add the butter and vanilla and stir. Remove from the heat, transfer to a bowl and cover with waxed paper directly on the surface of the custard to avoid a hard skin. Chill in the refrigerator. This can be made a day ahead.
CHOCOLATE GLAZE INGREDIENTS
¾ Cup Heavy Cream
4 Ounces Semisweet Chocolate
2 Ounces Bittersweet Chocolate Finely Chopped
1 Teaspoon Sugar
Bring the cream to a boil in a small saucepan. Remove from the heat and add the chocolate and sugar. Let stand for 5 minutes and then whisk until smooth. Transfer to a bowl and let it cool slightly. Stir often. Drizzle over cupcakes immediately! Makes 12
Lady Baltimore Cake
A Southern specialty that has many variations and often used as a favorite wedding cake. It is said to have originated in “The Lady Baltimore Tea Room” in Charleston, South Carolina, toward the end of the 19th century. It has been suggested that it is a variation of a cake that was favored by Dolley Madison (1768-1849), the wife of President James Madison. I love this recipe and find that it is extremely versatile.
INGREDIENTS
Cake:
2 Cups Sugar
1 Cup Butter
4 Separated Eggs
1 Cup Milk
3 Cups Unbleached Flour
4 Teaspoons Baking Powder
½ Teaspoon Salt
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
Frosting:
2 Egg Whites
1 ½ Cups Sugar
1/3 Cup Cold Water
½ Teaspoon Vanilla Extract
1/8 Teaspoon Salt
1 Cup Chopped Raisins
1 Cup Chopped Walnuts
12 Finely Cut Dried Figs
¼ Cup Candied Cherries
Cream together the sugar and butter. Add the egg yolks one at a time and mix. Alternately add the milk and the dry ingredients. Set aside. Beat the egg whites until stiff peaks form. Fold the beaten egg whites, vanilla and almond extract into the yolk mixture. Preheat the oven to 350°F. Bake in two 9 inch greased cake pans for 35 minutes until done. When done remove from the oven and cool cakes in their pans on a wire rack for 10 minutes. Then remove from pans and continue cooking. Prepare the frosting and spread between the cake layers as a filling and then spread the remaining frosting to ice the entire cake. Serves 8
To make the frosting: In a 3 quart saucepan over very low heat beat egg whites, sugar, water, vanilla and salt until stiff peaks form. You can use an electric hand mixer on medium speed to beat the egg whites. This should take about 15 minutes. Immediately remove the saucepan from the heat and stir in the chopped raisins, chopped walnuts, dried figs and candied cherries. You can omit the cherries if you wish. 
Victoria’s Chocolate Chip Bars
INGREDIENTS
½ Cup Softened Butter
3 Tablespoons Sugar
1 ¼ Unbleached Flour
2 Teaspoons Vanilla Extract
12 Ounces Semi Sweet Chocolate Chips
Preheat the oven to 325° F. Combine the flour and sugar. Using a pastry blender, cut in the softened butter until the mixture resembles fine crumbs and starts to cling. Next, add the vanilla and chocolate chips. With your hands knead until smooth and place in an ungreased 8 inch glass baking dish. Pat the dough down so that it is even. Bake for 25 minutes or until golden brown. Remove from the oven and let cool for 10 minutes on a wire rack. Cut dough into bars while still warm. Let cool another 10 minutes and remove from baking dish to a serving plate. Makes 15
Snickerdoodles
I love Snickerdoodles! It is a tie between Peanut Butter Cookies and Snickerdoodles. Here is a super easy recipe.
INGREDIENTS
1 Cup Softened Butter
1 Cup Sugar
¼ Teaspoon Baking Soda
¼ Teaspoon Cream of Tartar
1 Large Egg
1 Teaspoon Vanilla Extract
1 ½ Cups Unbleached Flour
2 Tablespoons Sugar
1 Teaspoon Ground Cinnamon
In a medium mixing bowl beat the butter with an electric mixer for 30 seconds. Add the sugar, baking soda and cream of tartar. Beat until combined and scrape the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover and chill the dough for 1 hour. Preheat the oven to 375° F. Combine the 2 tablespoons of sugar and cinnamon. Shape the dough into 1 inch balls. Roll the balls in the cinnamon sugar mixture to coat. Place 2 inches apart a baking sheet line with parchment paper. Bake 10 minutes or until edges are golden. Remove from the oven and transfer to a wire rack to cool. Makes approximately 36 cookies
Pastel Tres Leches
INGREDIENTS
1 ½ Cups Unbleached Flour
1 Teaspoon Baking Powder
½ Teaspoon Salt
6 Eggs
1 Cup Sugar
4 Teaspoons Vanilla Extract
14 Ounces Sweetened Condensed Milk
12 Ounces Evaporated Milk
3 Cups Heavy Cream
2 Tablespoons Sugar
Optional Fresh Fruit
Preheat the oven to 350° F. Grease a 9×3 inch spring form pan. In a medium bowl sift the flour, baking powder and salt together. In a separate medium bowl mix (with a mixer) the eggs and sugar together. Beat on high for 5 minutes. Reduce the speed and add the water and one teaspoon of the vanilla. Mix well. Gently fold the flour mixture into the egg mixture. Pour the batter into the spring form pan and bake for 35 to 45 minutes by placing the cake in the center of the oven. The cake should be firm in the center and starts to pull away from the sides of the pan. Remove from the oven and cool on a wire rack for 15 minutes. Place a plate over the cake and turn upside down to remove the cake from the pan. Next gently place the cake right side up onto your serving dish.
To serve make sure your platter has a lip to hold in the milk. In a bowl, mix together the evaporated milk, the condensed milk, 1 cup of the heavy cream and 2 teaspoons of vanilla. Using a long tooth pick, ice pick or skewer, poke holes all over the cake. The holes will allow the cake to absorb more of the milk. Slowly pour or spoon the milk mixture all over the cake and allow it time to soak in before adding more milk. Refrigerate. When ready to serve the cake, place the 2 cups of whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon of vanilla and sugar one tablespoon at a time. Beat on high until stiff peaks form. Spread the whipping cream generously on the top of the cake. Garnish with sliced fruit if you like. Serves 8
Basic Yellow Cake
I love this recipe. It is incredibly versatile. If you want to add fruit or flavorings to the cake you can. Use whatever frosting that you wish. Dress this cake up or dress it down. You can use this recipe for layer cakes, cupcakes, loaf cakes or specialty pan cakes. It suits all occasions from everyday to a special occasion.
INGREDIENTS
3 Cups Sifted Cake Flour
2 ½ Teaspoons Baking Powder
½ Teaspoons Salt
1 ¾ Cups Sugar
2/3 Cup Softened Butter
2 Eggs
1 ½ Teaspoons Vanilla Extract
1 ¼ Cups Milk
Preheat the oven to 350° F and grease tow 8 inch round cake pans. Line prepared cake pans with parchment paper. In a medium bowl sift together the flour, baking powder and salt. Set aside. In a large bowl cream together the butter and sugar until light. Next, add the eggs and vanilla to the creamed butter and sugar mixture until thoroughly combined. Add the flour mixture to the creamed mixture alternating with the milk. Beat well after each addition. Continue beating for one minute. Spread the batter evenly in the prepared cake pans. Bake 30 to 35 minutes or until inserted wooden toothpick comes out clean. Remove from the oven and cool layers, in the pans, on wire racks for 10 minutes. Remove from the pans and cool completely. Fill and frost as you like. For a list of frosting click to the right of this page. Serves 12
Victoria’s Cherry Pie
Cherry pie is one of my favorite things to eat! Homemade cherry pie is one of life’s treats!
INGREDIENTS
2 ½ Cups Unbleached Flour (Plus More For Dusting)
3 Tablespoons Plus 1 Cup Sugar (Divided)
¾ Teaspoons Salt (Divided)
1 Teaspoon Ground Cinnamon
1 Cup (2 Sticks) Butter (Cut Into Small Cubes – Chilled)
7 Tablespoons Ice Water
2 Pounds Fresh & Pitted Cherries
3 Tablespoon Cornstarch
1 Tablespoon Milk
In a large bowl combine flour, 1 tablespoon sugar, ½ teaspoon salt and cinnamon. Cut in the butter using a pastry cutter until butter is the size of small peas. To ensure the butter is cold enough, chill in the freezer for a few minutes while you prepare the rest of the ingredients. I you do not have a pastry cutter you can use two knives to cut in the butter. Stir in the ice water with a fork just until combined and the dough holds together. Form the dough into two 5 inch discs. Cover and chill for 1 hour or until cold, but not completely firm.
Preheat the oven to 400° F. On a lightly floured surface, roll out one disc of dough into a 12 inch circle. Transfer to a 9 inch pie pan. In a large bowl, toss together cherries, cornstarch, 1 cup of sugar and the remaining ¼ teaspoon of salt. Spoon the cherry mixture into the dough lined pan and set aside. On the same lightly floured surface, roll out the remaining disc of dough into a 10 inch circle and cut into ½ inch wide strips. Top the cherry mixture in the pan with the dough strips, weaving them in and out to make a lattice crust and then crimp the outside edge of the crust. If you don’t want a lattice crust you can just make a normal top crust like I have done in the photo above. Brush the crust all over with milk and sprinkle with the remaining 2 tablespoons of sugar. Arrange on a baking sheet to catch any drips. Yes, you will have drips so be sure to set the pie pan on the baking sheet. I like to use a pie bird to let out the steam. If you don’t have a pie bird or pie vent then cut slits in the top crust (if you are not using a lattice crust). Bake for 1 ¼ hours or until bubbly and golden brown. Set aside to let cool before serving. Serves 12
Chocolate Muffins
Chocolate Muffins are great for a sinful breakfast or mid-day snack.
INGREDIENTS
1 ¾ Cups Unbleached Flour
2 Teaspoons Baking Powder
½ Teaspoon Baking Soda
2 Tablespoons Cocoa Powder
¾ Cup Sugar
1 Cup Chocolate Chips
1 Cup Buttermilk or Sour Milk
1/3 Cup Plus 2 Teaspoons Vegetable Oil
1 Large Egg
2 Teaspoons Vanilla Extract
Preheat the oven to 400° F. You will need a muffin tin and paper muffin cases.
In a large bowl combine the flour, baking powder, baking soda, cocoa, sugar and chocolate chips. In a medium sized bowl combine the buttermilk, vegetable oil, egg and vanilla extract. Pour the liquid mixture into the dry ingredients and mix, but don’t over mix. A lumpy batter makes the best muffins. Spoon into the prepared muffin cases and bake for 20 minutes or until the muffins are dark, risen and springy. Remove from oven and let cool on a wire rack. Serve with butter, cream cheese or plain. Makes 12 muffins
