Plenty Sweet Life

Grandma's Recipes One By One!

Rhubarb Cake with Orange Sauce

This recipe for Rhubarb Cake with Orange Sauce comes from one of Grandma’s sisters. Grandma and her sisters had a definite sweet tooth. This cake with the sauce is delicious, and “plenty sweet”. The orange sauce would be amazing on ice cream or angel food cake or even plain.

Rhubarb –  I’ve got a LOT of it this year. I can’t believe how big my rhubarb is!

It was big last year, and I might have made the same statement then, but seriously – the stalks are HUGE! It’s so fun! That means even more rhubarb recipes and maybe even another batch of Rhubarb Jam this year! I can’t believe it’s time for rhubarb, but here we go with the rhubarb recipes!

Wow – so good!

Here is the recipe as I made it:

Rhubarb Cake with Orange Sauce

Rhubarb Cake

Cream together:

1/2 cup shortening (I used butter)

1 1/2 cups brown sugar

Add:

1 beaten egg

1 teaspoon baking soda

1 cup buttermilk (or 1 cup milk with 1 teaspoon orange juice or vinegar)

2 cups flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon vanilla

Stir in:

2 cups chopped rhubarb

Spread batter into a 9″ x 13″ pan.

Sprinkle on top of batter:

1/2 cup sugar

1/2 teaspoon cinnamon

Bake at 350 degrees for 35-40 minutes.

Serve with Orange Sauce.

Orange Sauce

Heat together:

1/2 cup sugar

1/2 cup orange juice

1 egg, beaten

1/2 cup brown sugar

4 Tablespoons butter

Cook until mixture thickens (I heated it until it started to boil – it thickens more as it cools).

Rhubarb is just so pretty.

The batter is quick to pull together and it doesn’t take a lot of rhubarb.

Oh yum. How can you go wrong with an Orange Sauce that’s a bit like a caramel, but with the flavor of orange?

Go ahead. Pour it on. It. Is. So. Good. I’m not even kidding. This is one very simple, very quick recipe that you just HAVE TO try. You’re going have to trust me on this one. You’re going to love it and your whole family is going to love it and all of your friends are going to love this Rhubarb Cake with Orange Sauce.

 

 

 

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Streusel Cake

Today’s recipe for Streusel Cake came from one of my mom’s co-workers from years ago. She worked at one of the banks in town, and when someone would bring in a delicious treat to share with everyone, they would have to make obligatory copies of the recipe to give all of the co-workers. It wasn’t long after this photo of me and my mom was taken that she started working a the bank and met a lot of life-long friends who started out as co-workers. I think this must have been on our first Mother’s Day, because the writing on the bottom of the photo says 5 months. Since 5 months from my birth month is May, I’d guess that’s what’s happening here. I crack up every time I look at this picture and my face in it! I wonder what was going on behind the camera that made me look like that?! It must have been intense!

The dress mom’s wearing had large, orange-red flowers on it (the earrings matched). I loved it so much that when it wore out and she wouldn’t wear it anymore, I used the fabric and made a pillow out of it! It was so pretty and reminded me of mom. This is such an appropriate photo to share just before Mother’s Day!

This is definitely a special occasion cake, whether you want to have this for brunch or breakfast, or save it to have with your afternoon coffee.

Here is the recipe as I made it:

Streusel Cake

For streusel, mix together and reserve:

2 cups graham cracker crumbs

3/4 cup chopped nuts

3/4 cup brown sugar

1 1/4 teaspoons cinnamon

3/4 cup butter, melted

For cake, mix together:

1 yellow cake mix

1 cup water

1/4 cup oil

3 eggs

(I just made the cake batter according to the instructions on the box I had because my cake mix called for softened butter instead of oil. I think you could do the same with any cake mix.)

Blend cake mix, water, oil, and eggs on low speed until moist.

Beat on medium speed for 3 minutes.

Pour half of cake mixture into greased and floured 9″ x 13″ pan.

Sprinkle on half of the streusel mixture.

Add the rest of the cake mixture and then sprinkle the rest of the streusel mixture on top.

Bake at 350 degrees for 45-50 minutes.

Yes – this is a LOT of streusel. It’s a pretty decadent recipe. I did say “special occasion”.

I used an offset spatula to spread the batter. Spreading the second layer is a little tricky. You may get some streusel mixed in to the batter, but it really doesn’t matter since the streusel will be sinking into the batter as it bakes.

Before and after baking – the streusel is basically like candy so it sinks in. How bad can that be? The first piece is tricky to get out because of this streusel, so don’t be surprised if it comes out in a couple of pieces. Oh well, you can’t let that go to waste. Someone has to taste it and make sure it’s good enough for mom. I’m just sayin’.

I wouldn’t hate a dollop of whipped cream on top of this cake. I did say “special occasion”, right? I think I said “special occasion”.

Mom will love this “special occasion” cake – with or without the dollop of whipped cream. It’s got the wonderful, sticky, candy-like streusel imbedded in that delicious cake. Wow. Mom will know how much you REALLY love her when you bake up this Streusel Cake!

 

 

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Coffee Cake #2

This recipe for Coffee Cake #2 (Coffee Cake#2 because there is already a recipe on Plenty Sweet Life named Coffee Cake) comes from one of Grandma’s sisters, and when I read through it, it seemed a bit familiar. This card is written in Grandma’s sister’s handwriting, and looking back at the coffee cakes I’ve made for Plenty Sweet Life, I found that I’ve already made this and the recipe was in GRANDMA’S handwriting, although named something different. The funny thing is, they didn’t get it from each other – the two sisters had the same recipe and they got it from two different people! Well, I don’t care who had it first, I’m glad that they both had it and that I’ve found out how good it is. It was called Overnight Crunch Coffee Cake when I made it the first time from Grandma’s recipe card, and I’m going to leave this post on here and let you enjoy it again. The first time I made it, I did let it sit in the refrigerator overnight. It looks a little different, but I’m sure they are equally delicious. The recipe seemed familiar, but it looks like I first made it 4 years ago and since I try not to do these recipes twice (there are a LOT of recipes to get thru), I haven’t made it since then. I’ve made several kinds of coffee cakes on Plenty Sweet Life, but I have to say, seriously, this one might be one of my favorites. One of my MANY favorites.

This coffee cake is just so good!

Here is the recipe as I made it:

Coffee Cake

Mix all together:

2 cups flour

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 cup sugar

1/2 cup brown sugar

2/3 cup shortening (I used butter)

2 eggs

1 cup buttermilk

Topping:

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup nuts, chopped (I used pecans)

Pour batter into a greased 9″ x 13″ pan.

Bake at 350 degrees for 30-35 minutes.

The recipe says it can be refrigerated overnight – I didn’t do it that way this time – but if you want to see what it looked like when I put it into the refrigerator overnight, check it out here.

It makes a bit of a thick batter, so it takes some spreading with a spatula.

The topping really makes it!

It came out so pretty and the house smelled amazing while it was baking.

Yep – one of my new favorites.

Here is ANOTHER very easy, very fast, and very delicious recipe that you can even make the night before. No doubt about it – this coffee cake goes VERY well with coffee. Call up some friends (or your sisters), have them over this afternoon (or this weekend), and enjoy this tasty Coffee Cake #2!

 

 

 

 

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Hearty Carrot Cake

This recipe for Hearty Carrot Cake is one that I’ve been waiting for Easter to try. (I love carrot cake and so does my middle daughter – whose birthday just so happens to be in April.) It’s time to try this one since Easter is this weekend.

I noticed that I haven’t been sharing photos lately (mainly because I’ve been under the weather since September), so I’m sharing one today. This photo of me with my Easter basket looks like I was about 3 years old. It was always such a big deal to wear your prettiest Easter dress with the white shoes and anklets – the only thing missing here are the white gloves and Easter bonnet! LOVE those chubby legs!

We lived right next door to my other Grandma and Gramp at this point (in the upstairs apartment of the white house behind me – they lived in the house behind the photographer), and this photo was probably taken by Gramp when he got his first Polaroid camera. You would shoot the photo and the camera would spit out the photo and you had to peel the photo off of the backing and wait for it to develop. I would say the bad quality of this one was either bad film or user error. You can still kind of see me – if you squint!

This is another easy recipe from Grandma!

Here is the recipe as I made it:

Hearty Carrot Cake

Put into mixing bowl:

1 3/4 cups flour

(The next thing on the recipe is a package of Pillsbury Coconut Almond or Coconut Pecan Frosting Mix. I don’t know of it’s a mistake or what. Is this supposed to be part of the cake or go on top of the cake? I left it out. Actually, I don’t even know if they still make these frosting mixes.)

3/4 cup sugar

1/2 cup wheat germ, if desired (I left this out)

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

1/2 teaspoon nutmeg

2 cups (4 medium) shredded carrots

8 ounce can (1 cup) crushed pineapple, drained (Grandma says here to save 1/4 up of the juice, but we never use it in this recipe. Was it to mix with the frosting mix? I just don’t know. I didn’t save it or use it.)

3/4 cup buttermilk

1/2 cup oil (I used canola)

3 teaspoons vanilla

3 eggs

Beat 3 minutes at medium speed.

Pour batter into greased and floured 9″ x 13″ pan.

Bake at 350 degrees for 30-40 minutes. (Here Grandma says to cool 10 minutes, so I think she didn’t finished writing out this recipe. I think it was supposed to have the instructions for the frosting at the end. My family loves Cream Cheese Icing, so I used the recipe for that from another Carrot Cake With Cream Cheese Icing recipe I’ve done on here previously.)

Icing:

Mix well:

1/2 cup butter, at room temperature

8 ounces cream cheese, at room temperature

1 pound (3 1/2 cups) powdered sugar

Sprinkle on top of cake:

3/4 cup nuts, chopped (I didn’t put these on as some in my family don’t care for them.)

This cake didn’t rise much – you can see that it didn’t even come halfway up the pan.

This is a great recipe for Cream Cheese Icing. I mean really – who are we kidding – the cake is just a vehicle for the icing. Seriously.

This cake is not light and airy – it’s moist, dense, and absolutely delicious.

You can see how full of carrots and pineapple this is. It’s so good. The cake looks a lot like the Carrot Bars I made last year, but the cake tastier than the bars. Try this Hearty Carrot Cake, and if you use the wheat germ in it, let me know how it turns out!

 

 

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Tomato Soup Cake

This recipe for Tomato Soup Cake comes from another one of Grandma’s old church cookbooks, and definitely goes under the heading of Retro Oddities!! Because we’re doing something retro today, I have to share another photo. This is a photo of my mom when she was a baby. I LOVE the little curl on the top of her head!!!

I also LOVE that they took this photo somewhere on the farm where there were chickens running around and some out buildings in the background! So cute! They didn’t take too many casual photos like this. Photos were usually so formal. It’s nice to get this little glimpse into normal family life.

Let’s get to this retro recipe. You would think that if you put tomato soup in a cake, you’re going to taste it. The ONLY time I’ve had tomato soup from a can is with that old stand-by, tomato soup and grilled cheese. Tomato soup is the absolute BEST with that ooey-gooey melty cheese sandwich. Well, I think that there are enough spices to cover that tomato flavor. This cake is just plain good! I have to say, this cake is so good and so spicy and so moist – it’s the perfect snack cake. There is absolutely NO taste of tomato soup in it – that I could tell, anyway. The spices make the whole house smell great while it’s baking!

Here is the recipe as I made it:

Tomato Soup Cake

Combine:

1 cup sugar

1/2 cup Spry (Spry was a kind of vegetable shortening – I used butter)

2 eggs

1 can tomato soup

2 cups cake flour (I don’t use cake flour – I used all-purpose flour)

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground cloves

1 cup dates or raisins (I used raisins)

1/2 cup nuts, chopped (I used pecans)

Pour into 9″ x 9″ cake pan.

Bake at 350 degrees for 45-55 minutes, or until toothpick comes out clean.

While I couldn’t detect any tomato soup flavor after baking, it did have a bit of an unusual color.

I used powdered sugar in a sieve to make a pretty topping.

This is the perfect snack for a cold and snowy winter’s day!

Here we go – another great treat to have with your afternoon coffee. You can see how full of raisins and nuts this is. It’s so good. Period. Got an extra can of tomato soup in the cupboard? Give this one a try. You’re going to love this spicy Tomato Soup Cake!

 

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Halloween Bundt Cake

Today’s post is for a Halloween Bundt Cake as I continue my quest to make a year of Bundt Cake using the same recipe and changing it up for each holiday. If you follow this blog with any regularity, you might have noticed that I’ve been MIA for the last 6 weeks. Well, I ended up in the ER one night at 2:00 am and after spending a week in the hospital with a bit of complication from pancreatitis and gall stones, had gall bladder removal surgery. Recovery has been long and tough (in my opinion), but I’m on the mend and hope to be back to posting with some regularity again soon. About a week ago I realized that Halloween was coming up and that I had to get a Bundt Cake done to continue the year. It was a challenge, to say the least. She wasn’t exactly what I had in mind, but I did the best I could under the circumstances. This post will be a bit brief (because this is still exhausting to me right now), but I still think it’s a good idea.

 

I just love this recipe.

Here is the recipe as I made it:

Halloween Bundt Cake

Mix all together:

4 eggs

1 cake mix (I used Devil’s Food for this one – it IS Halloween, after all!)

1 small box instant pudding (I used chocolate for this one)

3/4 cup water

1/2 cup oil (I used canola)

Put batter into well buttered bundt pan.

Bake at 350 degrees for 50 minutes.

Cool in pan 25 minutes.

Turn cake out onto rack to cool completely.

Vanilla Glaze:

2 cups powdered sugar

2 teaspoons vanilla

3 Tablespoons milk, or more to get the consistency you want

Spoon or pipe over top of cake.

Top with sprinkles or colored sugar before glaze dries.

I drizzled this cake with a Vanilla Glaze, and I colored half of it with green, the other half I left white. Full disclosure – I had to make the glaze thinner than I usually do because I was too weak to mix it when it was thicker. Ugh. This surgery has really put a damper on things for the holiday season. I sure hope I can get some stamina and strength back before long. Next, I put sprinkles on top, and that in itself was a beautiful cake. It would have been festive if I left it just like that.

What I had in mind was more like the malts or shakes that you see all over the internet now, where it’s totally loaded with all kinds of goodies. So I put treats on top. Lots of treats. I stuck toothpicks into the bottom of the candies and poked them right into the top of the cake. There were a few suckers that I stuck right in there.

There is a fine line between putting the treats on and putting TOO MANY treats on. Too many and they start to tip over – the cake is only so dense. It looks very festive and would be fun to do for a Halloween party, or to send to a college student, or just to celebrate the holiday. Have a Happy Halloween, everybody, and try this recipe for Halloween Bundt Cake – see how much fun you can have decorating it for Halloween and each and every special occasion!

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Independence Day Bundt Cake

Today we’re doing another bundt cake – the Independence Day Bundt Cake! I’m still on my quest to work my way through an entire year making the Bundt Cake recipe, altering it for every holiday. It really is the most versatile recipe ever! I love that this is so easy and fast, you can do it totally last-minute.

The 4th of July was always a big occasion at our house. We lived on a lake, so there were always a lot of people who came for the celebration – two sets of grandparents, other family members, friends, and neighbors. This photo of me was taken a few years before we moved to the lake, but it shows how much of a water-baby I was (BTW – that was NOT a Barbie Doll – it was a Miss Clairol doll. Ha!). My sister was a water baby, too, and we loved the lake and looked forward to the weekend of the 4th all year.

We would start the day by heading to the small town just north of our lake to watch the annual 4th of July parade. After eating our fill of the candy that the people on the parade floats would throw at us, packing up the lawn chairs, and fighting the traffic to drive back to our house, people would start coming to our house for the day, and the fun – both in and out of the lake – would begin. The 4th of July was that one day of the year when my dad and his best friend would show off their water ski prowess. My dad would do his once a year ski, and his best friend would do his annual starting off the dock on one ski. He’d yell, “Hit it!” and my dad would throw the throttle forward and his friend would jump off the dock into the water (on one ski) behind the boat to show off for us kids and everyone present. One other crazy thing they did was ride the “saucer” (a 5 foot diameter piece of plywood with rounded edges that we would stand up on and ride behind the boat) and put a step-ladder on it, climbing up the ladder, and riding it around the lake like that. They did lose one ladder one year! I think after that they put a life jacket on the ladder so it would float if it fell into the water. Ha! After the water activities, we would reluctantly (because we never wanted to actually get OUT of the lake) head up to the house for the food – fried chicken, salads of every description (see the Salad category on the right of this page – this included a lot of those recipes), Baked Beans, chips, and desserts (there was usually a Bundt Cake and some Homemade Ice Cream in there somewhere). There were always sparklers and firecrackers bought on family trips to South Dakota or Wisconsin (my dad liked to stay well-stocked and I think they were illegal in MN at the time), and at the end of the night we would battle the hoards of mosquitos (and clouds of bug spray) to watch the fireworks show in that same small town just north of our lake. That day was a lot of work, but it was a blast and the whole family loved it!

This really is a great recipe – the possibilities are endless!

Here is the recipe as I made it:

Bundt Cake

Mix together:

1 cake mix (I used chocolate fudge here)

1 package instant pudding (I used chocolate here)

4 eggs

3/4 cup water

1/2 cup oil (I used canola oil)

Beat 2 minutes.

Pour into bundt pan.

Bake at 350 degrees for 50 minutes.

Cool in pan on rack for 25 minutes.

Turn out onto cooling rack to cool completely.

Vanilla Glaze:

2 cups powdered sugar

2 teaspoons vanilla

3 Tablespoons milk, or enough to make glaze the consistency you want

Spoon or pipe glaze onto cake.

Decorate with sprinkles and/or colored sugar on top (quickly, before glaze dries).

Oh boy – it comes out of the oven looking pretty good!

I seriously love how easily it comes out of the pan. I have had a problem with things sticking in the bundt pan before – remember the Rum Cake?!! Cooling in the pan for 25 minutes is the key!

I made a Vanilla Glaze for this cake instead of the usual lemon-flavored Glaze.

Instead of using a disposable piping bag, this time I used a zip top bag. It’s just so easy! Put the Vanilla Glaze into the bag, zip it shut, snip off one corner, squeeze the glaze over the cake, and then just throw the bag away! Don’t forget the sprinkles!

Here she is – in all her glory!!!

So here is another example of how easy it is to change-up this Bundt Cake recipe to fit any occasion! The 4th of July is so much fun, and even if you don’t live on a lake, make the most of it. Let’s make a party out of it! Every party needs a cake, so I think you should all make a nice, easy, delicious, festive Independence Day Bundt Cake!

 

 

 

 

 

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Angel Sponge Cake

This recipe for Angel Sponge Cake comes from the tiny book I found at my sister’s house. I haven’t had any bad ones from this book, however, this might be the first one. This one was kind of weird. I looked online to see if there were any recipes on there for Angel Sponge Cake that I could look at, but I didn’t find any. Not one. At any rate, I tried it, and I’ll share it, but I warned you. I wanted to have this cake on today so there would be a beautiful and tasty dessert for you to make for mom this weekend. Boo. I’m not so sure about this one. You might want to try some other recipes I’ve posted. The ridiculously delicious Prune Cake is a great one, or the Chocolate Rose Cake for the chocoholic mom, or even the luscious Lemon Dessert #2. There are so many desserts and cakes to choose from – go crazy and pick one!

I think they ran out of room to write out the recipe – it’s a bit confusing.

Here is the recipe as I made it:

Angel Sponge Cake

Beat:

6 egg whites

1/2 teaspoon salt

Add:

1/2 teaspoon almond extract

1 teaspoon cream of tartar

3/4 cup sugar

1/2 cup cake flour

Put in bottom of 9″ x 13″ pan (I think – there’s no size listed).

Beat until light:

6 egg  yolks

Add and beat until light in color:

3 Tablespoons water

1/2 teaspoon vanilla

1/2 teaspoon salt

Sift together:

1/2 cup sugar

1/2 cup flour

1 teaspoon baking powder

Combine with egg yolk mixture.

Pour over egg whites in pan.

Bake in slow (300-325 degrees – I had the oven at 325 degrees) 45-60 minutes.

Separate the eggs first – this recipe doesn’t take long if you have everything ready to go ahead of time. I used my big mixer, but I think it would have worked better with a hand mixer.

Here is the angel food layer in the pan first. Looks harmless enough.

The recipe doesn’t have everything in the instructions. Sift ALL the dry ingredients for the sponge cake layer together first.

Here is the sponge cake layer poured on top of the angel food layer. Ok . . .?

I thought maybe the two types of cake would assimilate and mix together more. Instead, there are definitely two separate layers with two totally different types of cake. Weird.

Whipped cream and fresh berries make anything delicious AND beautiful!

The cake is good – just a bit strange – and kind of tough. Not my favorite and possibly the first recipe from that tiny book that isn’t so great. Maybe I missed something here, I don’t know. Anyway, if you try this Angel Sponge Cake, let me know how it turns out for you.

 

 

 

 

 

 

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Rhubarb Crumble

Rhubarb Crumble is one of Grandma’s recipes that doesn’t seem to make sense. I think it’s more of a cake than a “crumble”. When I think of a “crumble”, I think of more of a “crisp”, but this recipe makes more of a cake. In fact, I’d say it reminds me of more of a coffee cake. It’s perfect for a Mother’s Day brunch or afternoon coffee. The recipe is a bit mixed up, so I had to figure out what to do with this one. Let’s get started and you’ll see what I mean.

This delicious crumble/cake is loaded with rhubarb.

Here is the recipe as I made it:

Rhubarb Crumble

Topping:

Mix together and set aside:

3 Tablespoons, melted butter

2/3 cup flour

1/4 cup sugar

1/4 cup chopped hazelnuts (I used pecans)

Mix together in order given:

1/3 cup margarine (I used butter)

1 cup sugar

2 large eggs, lightly beaten

1/2 cup orange juice

2 Tablespoons grated orange rind

1/2 teaspoon cinnamon

2 1/3 cup self-rising cake flour (I never have cake flour OR self-rising flour in the house, so I had to go to Google and find out how to make a substitute: 2 1/3 cups flour, 1/2 heaping t. salt, 2 1/2 heaping t. baking powder – whisk together and sift 5 times to make it light.)

Fold in:

1 pound rhubarb, cut into 1 inch pieces

Spoon into greased 9 inch springform pan.

Add topping.

Bake at 350 degrees for 60 to 65 minutes.

I didn’t see the part about the rhubarb needing to be in 1 inch pieces until I had already cut it into 1/4 inch pieces. It was just fine.

You can see how full of rhubarb the batter is, and that bit of orange in there is really tasty.

The crumble topping goes on top and then after baking, it makes a delicious crumb top.

Not only is this a delicious cake – it’s beautiful! I put it on the glass plate pedestal I made a few years ago, and you can find the instructions for how to make that here.

The springform pan makes it easy to cut the pretty pieces, but I think you could also bake this in a 9 inch x 9 inch pan.

This beautiful and delicious crumble/cake would make the perfect brunch dessert for Mother’s Day. It would also be perfect for your afternoon coffee. Serve this Rhubarb Crumble with whipped cream or a scoop of vanilla ice cream and mom will be so glad – and proud – that you baked!

 

 

 

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Chocolate Cake (Cupcakes) with Chocolate Buttercream

The recipe for Chocolate Cake (which I decided to make into cupcakes) comes from the tiny book I found at my sister’s house. It was time to make my son’s birthday cake and he decided that this year he wanted chocolate. Well, are we glad I tried this recipe from that book! This is one of the family’s newest favorites. The front page of that little book said that the recipes were “tested” and I would have to say they did it right. All of the recipes from that tiny book have been absolutely delicious, and this one is no exception. I made this recipe for a birthday, but it would also be great for Mother’s Day, or any other celebration – especially if your mother is as much of a chocoholic as my mom is. In honor of the upcoming day to celebrate mothers, here is a photo of 3 generations: my mom, my grandma, and her mother – my great-grandmother.

It must have been a special occasion – they’re all dressed up and Grandma has a hat on! So let’s get back to the business at hand – Chocolate Cake!

This recipe is quick and easy to do – just the way we like ’em!

Here is the recipe as I made it:

Chocolate Cake

Mix in order given:

1/2 cup shortening (I used butter)

1 cup brown sugar

1/2 cup sugar

2 small eggs

1 cup buttermilk or sour milk

2 cups flour

1 teaspoon (heaping) baking soda (add to the flour)

1 teaspoon vanilla

1/4 cup cocoa mixed with enough boiling water to make a paste

Bake at 350-375 degrees for 40 minutes (I baked the cupcakes at 350 degrees for 20-25 minutes).

Chocolate Buttercream

2 sticks butter

4 cups powdered sugar

1/2-3/4 cup cocoa (depending on how cocoa-y you like it)

2-3 Tablespoons vanilla

3-4 Tablespoons milk

Blend well with a hand mixer, adding more milk if necessary to thin to perfect piping or frosting consistency.

This is what the cocoa paste looks like – nice and creamy.

Here’s before and after baking – very chocolatey.

I don’t think you can see it here, and I’m not sure why, but these cupcakes had a nice bit of a crust on top – it was delightful and we all loved that part.

I piped on the buttercream, but you can frost them with a knife also. The buttercream is delicious on these and it WAS a birthday – there HAS to be sprinkles.

This my new favorite recipe. They were just delicious. I use that word a lot – delicious. But they were – absolutely delicious. The whole family agreed. Try this recipe for Chocolate Cake for your chocoholic – it’ll be their new favorite, too!

 

 

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