these delicious cake bars are easy to make and a great treat for lunch boxes or just whenever you fancy a treat yourself.
Read the rest of this entry »

Thanks to Rita for the great recipe
Read the rest of this entry »

I made this cake for Lou’s wedding after she asked for a cherry cake. I took a chance and came up with this recipe. Paired with dark chocolate ganache filling it tastes exactly like chocolate covered cherries!
Read the rest of this entry »

This sounds like a weird combination but it came out really, really good!
Read the rest of this entry »

I was asked by a bride to create a moist white chocolate wedding cake. After trying 8 different recipes, I decided to slightly modify a Duncan Hines White Cake mix and found this to be absolutely wonderful and easy. The texture of this recipe is consistent no matter the size of the cake pan. I used 6, 8, 10 and 12 inch square pans and torted the cake with raspberry filling and frosted it with buttercream icing.
Read the rest of this entry »

I made this for my dau7ghter-in-law’s birthday and everyone loved it! Must have checkerboard pan set. will post pictures in the gallery under the same name.
Read the rest of this entry »

OMG! To die for decadence!
Read the rest of this entry »

This cake should be made at least two weeks ahead to allow the flavors to blend. Hint: I cheat and use the date pieces coated with sugar (instead of regular pitted dates), just taking off most of the sugar by rubbing them in my hands.
Read the rest of this entry »

This recipe was given to my mother in 1948 by a dear lady in Corpus Christi. There is just enough batter to hold the whole fruits and nuts together. For optimum satisfaction, leave all the fruit and nuts whole.
Read the rest of this entry »

Delicious cake with sour cherries in it and cherry sauce on top.
Read the rest of this entry »