Tag Archives: Cake

Chocolate Torte

chocolate-torte-cakeThe Lizard (our oldest child) has been taking a culinary arts class at school, which he has loved. He found running the cafeteria strangely satisfying. He came home with onion-cutting skills and salsa-making skills, but his favorite experience from the class was making this torte.

He was super excited to make it for the family. It’s a rich and dense chocolate cake, so naturally, I was in love with it immediately.

He even made us a butterscotch version of the torte by using butterscotch chips in place of the chocolate chips. By the way, butterscotch torte? Also good.

He talked me into blogging it this week, but I feel I should be upfront with you and let you know that this is not a recipe of my creation. This is the recipe straight from the culinary class.


Normally, we eat this cake plain. No frosting. No ice cream. Just cake.

But today? I added whipped cream and fresh berries. Mostly because we were in the mood for berries. We were surprised how much it added to the torte to have the berries there. You could say they took it to the next level.

I highly recommend it.


You know what else I recommend? Having a teenager make this for you while you have some quality couch potato time. The cake tastes even more amazing when someone else makes it and brings you a warm slice!

chocolate-torte (5 of 1)

Chocolate Torte

A rich, dense, easy to make single layer chocolate cake.

Cook Time 30 minutes
Servings 6 slices
Author Jen @ Jen's Favorite Cookies


  • 1/2 cup butter
  • 1/2 cup light corn syrup
  • 1 cup chocolate chips
  • 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 3 cups flour
  • whipped cream (optional)
  • fresh berries (optional)


  1. Preheat oven to 375F. Line and grease one 9-inch round cake pan.

  2. In a saucepan over medium heat, combine butter, corn syrup, and chocolate chips. Stir until melted and smooth.

  3. In a mixing bowl, combine sugar, eggs, and vanilla. Add chocolate mixture slowly. Add flour and mix just until combined.

  4. Spread batter evenly into the prepared 9-inch pan. Bake at 375F for 30-35 minutes, until a toothpick inserted near the center comes out clean.

  5. Let cool 5-10 minutes, then turn cake out onto a cooling rack to continue cooling. If desired, serve with whipped cream and fresh berries.


Coconut Skillet Cake

Of all my cake recipes, coconut might be my favorite! This is the best coconut cake recipe because it uses buttermilk and is made in a skillet.

Coconut Buttermilk Skillet Cake from JensFavoriteCookies.com - A delicious one-dish dessert!

Here’s the thing about me and cake.  I cannot make a layer cake look good to save my life.  They always look like they were frosted by a 3 year old when I make them.  (Not naming names, *cough* Hummingbird Cake *cough*)

Sometimes, I’d just rather not deal with trying to make a cake look pretty at all.

Which is exactly why this skillet cake is all that and a bag of chips.  Not only is it all fantastically coconut and buttermilk, but since it’s just one cute little layer in a skillet pan, no one expects it to look like a work of art.

Just a little glaze and some toasted coconut are all the toppings this baby needs.

(See related post: German Chocolate Skillet Cake)

Coconut Buttermilk Skillet Cake from JensFavoriteCookies.com - A delicious one-dish dessert!

Pin this to your Cake Recipes board on Pinterest!

I have to tell you that when it comes to buttermilk, I have created monsters.

Literally one minute ago, my daughter asked me if I bought buttermilk while I was at the store today.  She was devastated when I told her no.  (I try not to buy it unless I really really need it, because I’m a freaking addict and I will fill the house with buttermilk baked goods.)

When I asked her what she wanted it for, she looked at me as if the answer was completely obvious.  “Cookies.”

Well, let’s be honest.  It’s hard for me to say no to that.  I have a feeling I’ll be running to the store for buttermilk later.

Coconut Buttermilk Skillet Cake from JensFavoriteCookies.com - A delicious one-dish dessert!

You know what’s super fun?  Seeing my recipes and photos in print.  I know it’s a little self-indulgent, but seeing my Coconut Buttermilk Skillet Cake and my Orange Slow Cooker Rice Pudding in the spring 2015 issue of Dish & Done magazine really made me smile.

Check it out.  The cover looks like this:

Dish and Done - one dish desserts, including Coconut Skillet Cake from JensFavoriteCookies.com

So don’t worry about the frosting.  A cake made in a cast iron skillet has it’s own kind of beauty!


Want more?  Try these delicious coconut recipes!

chewy-chocolate-coconut-cookiesrecipe for coconut cookiessamoas-brownies-5


Coconut Skillet Cake
Cook time
Total time
A simple, one-dish coconut cake made in a cast iron skillet.
Recipe type: Cake
Serves: 8
  • ½ cup butter
  • ¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1½ cups flour
  • 1½ cups buttermilk
  • ½ cup coconut + more for garnish
  1. In a 12-inch skillet, melt butter and cool slightly. Add sugar, and use a wooden spoon to mix well.
  2. Add eggs and vanilla, and mix. Add salt, baking powder, and mix until combined. Add flour and buttermilk alternately, stirring until combined. Stir in coconut.
  3. Spread batter to cover the entire pan. Place the skillet in the oven, and bake at 350F for 25-30 minutes. Garnish with coconut.
This cake can also be made in a 9-inch skillet, but increase baking time to be sure cake is done in the center.


Gingerbread Cupcakes with Chai Spiced Frosting

This gingerbread cupcake recipe is perfect for the holidays.  Your family will love these gingerbread cupcakes with cream cheese frosting.

Gingerbread Cupcakes with Chai Spiced Cream Cheese Frosting from JensFavoriteCookies.com for #HoidayFoodParty Christmas!I will take any excuse to make gingerbread baked goods.

Like, it’s December.  Or it’s cold outside.  Or it’s Tuesday.

I just love that combination of spices and molasses and cake.  Cake frosted with a combination of spices and cream cheese and sugar.

Whoever came up with gingerbread in the first place was a genius.  Genius, I tell you.

You know what else was genius?  Spending this holiday party with my friends.

Gingerbread Cupcakes with Chai Spiced Cream Cheese Frosting from JensFavoriteCookies.com for #HoidayFoodParty Christmas!

You remember my friends, right?  We’ve been celebrating holidays together for a while now.  Perhaps you remember last year’s Christmas party?

We had so much fun at all our previous parties, we decided to do it again this Christmas.  We’ve all come up with some fun new holiday recipes, just for you.  See what I mean?

Christmas Recipes on JensFavoriteCookies.com - #HolidayFoodParty

1. Chocolate Peppermint Bark from Cravings of a Lunatic
2. Buche de Noel from That Skinny Chick Can Bake
3. Cranberry Moscow Mule from The Girl in the Little Red Kitchen
4. Chocolate Gingerbread Crumb Cake from Hungry Couple
5. Gingerbread Cupcakes with Chai Spiced Frosting from Jen’s Favorite Cookies
6. Apres Ski Boozy Tea from Pineapple and Coconut
7. Raspberry Almond Torte from Magnolia Days
8. Fruit and Nut Bars from What Smells So Good

Gingerbread Cupcakes with Chai Spiced Cream Cheese Frosting from JensFavoriteCookies.com for #HoidayFoodParty Christmas!

I’m adding this Gingerbread Cupcake Recipe to my collection of reasons why I love Gingerbread!!


Want more?  Try these gingerbread recipes!

gingersnapsGiant Ginger CookiesChocolate Gingersnap 2012 featured


Adapted from Sally’s Baking Addiction

Gingerbread Cupcakes with Chai Spiced Frosting
Prep time
Cook time
Total time
A spicy molasses cupcake with spiced cream cheese frosting.
Recipe type: Cake
Serves: 15 cupcakes
  • ½ cup shortening
  • ½ cup brown sugar
  • 1 egg
  • ½ cup molasses
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ¼ teaspoon salt
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ cup milk
  • 2 cups flour
  • 8 oz. cream cheese, softened
  • 4 tablespoons butter, softened
  • ½ teaspoon cardamom
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon black pepper
  • 4 cups powdered sugar
  1. FOR CUPCAKES: Cream shortening and brown sugar. Add egg and molasses and mix well.
  2. Add spices, salt, baking soda, and baking powder, and mix well.
  3. Add milk and flour alternately, mixing just until combined.
  4. Fill lined muffin cups about halfway, and bake at 350F for 18-20 minutes, until a toothpick inserted near the center comes out clean. Let cool before frosting.
  5. FOR FROSTING: Beat butter and cream cheese until smooth. Add spices and mix to incorporate. Add powdered sugar, and mix until combined, thick and smooth. (You can add more or less powdered sugar to reach the consistency you want.)
  6. Use a piping bag to pipe frosting onto cooled cupcakes.


Caramel Layer Cake

One of the best caramel cake recipes I’ve found!  This easy caramel cake recipes will become a family favorite.

Caramel Layer Cake with Caramel Frosting from JensFavoriteCookies.com Some days I wish I lived closer to my sister.  The day she sent me photos of this Caramel Cake, for instance.

I want to dive face first into this thing.  I want Caramel Cake for breakfast.

But alas, *sniff, sniff*  she lives two states away, and the cake was history long before I could have gotten there to share it.  But it’s not too late to share it with you!  I’m turning my blog over to Em now, to give you all the delicious details.


Work hard, eat hard; that’s what I always say.  This weekend I know someone who has been working very hard and it’s my responsibility to take care of the rest.

Caramel Layer Cake with Caramel Frosting from JensFavoriteCookies.com

My husband works in a glass factory, which is hot work given that he spends 8 hours a day around furnaces turned on to temperatures in the thousands.  This was an unusual week in that he had to work all weekend long, which sucks bad enough, but to add insult to injury, it’s 90+ degrees outside making hot work excruciating.

Like my workin’ man, I am really ready for summer to be over.  I’m itching to pull out all my jewel-toned sweaters and scarves.  I’m ready to turn on the heater and snuggle up under a blanket with a book and a glass of whiskey.  More than anything though, I’m ready for fall food: pumpkins, butternut squash, soup, apples, and of course….caramel.

Caramel Layer Cake with Caramel Frosting from JensFavoriteCookies.com

Yes, yes, you can eat caramel year-round but there’s something about caramel that pairs so well with fall and winter flavors.  It rounds out the tartness of an apple pie, it gives depth and creaminess to carrot cake, and if you haven’t put a little caramel on your pumpkin cookies, then it’s time to come toward the light.

Despite the hot weather, I turned on my stove and made caramel frosting then I turned on my oven and made caramel cake.

 Want more?  Try these layer cakes!

mint-cake-6Mint Cake grandmas-chocolate-cake-5Chocolate Cake Chocolate-peanut-butter-cake-5Chocolate PB Cake



5.0 from 1 reviews
Caramel Layer Cake
Cook time
Total time
A sweet, caramel layer cake with caramel frosting.
Recipe type: Cake
  • 8 oz. sour cream
  • ¼ Cup milk
  • 1 Cup butter, softened
  • 2 Cups sugar
  • 4 large eggs
  • 2¾ Cups flour
  • 2 tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. vanilla extract
  1. Preheat oven to 350°. Combine sour cream and milk.
  2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.
  3. Combine flour, baking powder, and salt; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Beat at medium-low speed until blended after each addition. Stir in vanilla. Pour batter into 2 greased and floured 9-inch round cake pans.
  4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and let cool 1 hour or until completely cool.
  5. Spread Caramel Frosting between layers and on top and sides of cake.
As pictured, cake is made with 4 6-inch layers. Since it was pretty unstable, I recommend using 2 9-inch layers.

5.0 from 1 reviews
Caramel Layer Cake
Caramel frosting, perfect for caramel cake!
  • ⅓ Cup sugar
  • 1 Tblsp. flour
  • 2½ Cups sugar
  • 1 Cup milk
  • ¾ cup butter
  • 1 tsp. vanilla extract
  1. Sprinkle ⅓ cup sugar in a shallow, heavy 3½-qt. Dutch oven; cook over medium heat, stirring constantly until sugar is melted and syrup is light golden brown. Remove from heat.
  2. Stir together 1 Tbsp. flour and 2½ cups sugar in a large saucepan. Add milk, and bring to a boil over medium-high heat, stirring constantly.
  3. Gradually pour about one-fourth hot milk mixture into caramelized sugar, stirring constantly. Gradually stir in remaining hot milk mixture until smooth.
  4. Cover and cook over low heat 2 minutes. Increase heat to medium; uncover and cook, without stirring, until a candy thermometer reaches 238° (soft-ball stage, about 10 minutes). Add butter, stirring until blended. Remove from heat and let stand, without stirring, until temperature drops to 110° (about 1 hour).
  5. Pour into bowl of heavy-duty electric stand mixer. Add vanilla, and beat at medium speed with whisk attachment until spreading consistency (about 20 minutes).


Chocolate Cheesecake

Cake; Chocolate cheese cake that is a rich and creamy cake. Chocolate cheese cake recipe.

Chocolate Cheesecake from JensFavoriteCookies.com - Rich, decadent, and chocolatey!Some days I think I should turn this blog into a chocolate-only blog.  I mean, I love coconut and peanut butter, and caramel and nuts, and all the rest, but when it comes right down to it, chocolate is my first love.

I know, I know, it’s so cliche.  Roses are my favorite flower, and Christmas is my favorite holiday, and chocolate is my favorite sweet flavor.

Does that make me boring?  I hope not.  Because this cheesecake is anything but.

I really don’t make honest-to-goodness real baked cheesecake much.  They are time consuming and fussy, but oh, so amazingly rich and delicious.  I don’t even own a springform pan.  I had to borrow one from a friend.

Although, after making this cheesecake I think I’m going to need to get one right away.

Chocolate Cheesecake from JensFavoriteCookies.com - Rich, decadent, and chocolatey!

To make this cheesecake, I started with my great-grandfather’s recipe.  He used to love to experiment in the kitchen, and as he lived alone and next door to us for many years, we were often the grateful recipients of the results of those experiments.

He made all kinds of things.  He grew his own dill and cucumbers and made homemade dill pickles, a process that took about three days.  And I remember him giving me peanut butter and bacon on toast.  (He was kind of a bacon fiend.)  But the cheesecake was kind of his signature piece.

We knew him as Grandpa Chuck, but when he was cooking, he preferred Chowhound Charlie, making the official title of this recipe “Chowhound Charlie’s New York Cheesecake.”

Chocolate Cheesecake from JensFavoriteCookies.com - Rich, decadent, and chocolatey!Chocolate Cheesecake from JensFavoriteCookies.com - Rich, decadent, and chocolatey!

Don’t skimp on the ingredients here.  You’ll need three bricks of cream cheese and 4 bars of chocolate.

It’s so rich and creamy, a small slice is probably plenty.  In the recipe below, I listed the yield as 8 slices, but we cut it into 10 and it would be totally acceptable to even make it 12 small slices.

A small slice is enough to make you remember that chocolate really is the best!


Want more?  Try these decadent chocolate desserts!


brownie recipe from scratch



5.0 from 3 reviews
Chocolate Cheesecake
Cook time
Total time
A rich chocolate cheesecake with chocolate cookie crumb crust and ganache topping.
Recipe type: Cheesecake
Serves: 8
  • 2 cups chocolate cookie crumbs (I used crushed Oreos, with the filling removed)
  • 4 tablespoons butter, melted
  • 24 oz cream cheese, at room temperature
  • 3 eggs
  • 1½ cups sugar
  • 1 teaspoon vanilla
  • 1 cup sour cream
  • 3 tablespoons corn starch
  • 12 oz. semi-sweet chocolate
  • ½ cup whipping cream
  • 4 oz. semi-sweet chocolate
  1. For crust, combine cookie crumbs and butter. Press into a 9-inch springform pan, and chill in the fridge or freezer while you make the cheesecake filling.
  2. For cheesecake, beat soft cream cheese with eggs and sugar until creamy. Add sugar, vanilla, sour cream, and cornstarch, and mix well.
  3. Roughly chop the chocolate and place in a small bowl. Microwave in 30-second intervals, stirring between each, until completely melted. Add melted chocolate to cheesecake mixture, and mix well, until chocolate is completely incorporated.
  4. Pour filling into chilled crust. Bake at 325F for 1 hour. Then, turn off oven and let the cheesecake sit in the oven for an additional 1 hour before removing. DO NOT OPEN OVEN DOOR or disturb cheesecake in any way during this time.
  5. For ganache topping: Roughly chop 4 oz. chocolate. Place chocolate and cream in a double boiler or heat proof bowl over boiling water. Heat until chocolate is melted and mixture is well combined and smooth, stirring constantly.
  6. Pour ganache over cheesecake. Let chill several hours in the fridge.
  7. Before serving, use a knife to loosen edges from the pan, undo the spring and remove the ring. Slice into 8-12 slices, and top with sweetened whipped cream, if desired.

Grandma’s Chocolate Cake

Chocolate frosting and cake; This chocolate frosting cake is dense but not too rich, with a mild chocolate flavor.

Grandma's Chocolate Cake from JensFavoriteCookies.com - not too rich!  This cake and frosting both have a mild chocolate flavor.I can’t believe I’ve never blogged this cake recipe before.  We make it all the time.

Robb just celebrated his 40th birthday, and try as I might, I had trouble making it into a big deal.  The man is just hard to celebrate with.  It didn’t help that we were out of town and the birthday gift I ordered arrived late.

The one thing I got right was this cake.  It’s the one he always requests for his birthday, the one he grew up on, the one his Grandma always made.

Of course, she made it with fudge frosting, a creation that no one else in the family has ever managed to perfect.  This stuff cooks so fast, it turns from ooze to frosting to candy in about 15 seconds.  I opted for a simpler buttercream instead.

The reason Robb loves this cake, beyond the fond childhood memories, is that it is not too rich.  It actually has quite a mild chocolate flavor.  He is not a big fan of dessert foods in general, so this cake is just his speed.

Grandma's Chocolate Cake from JensFavoriteCookies.com - not too rich!  This cake and frosting both have a mild chocolate flavor.

I turned to the family cookbook for the recipe, and found, to my dismay, that the ingredient list was a touch incomplete.  “Mix with hot water,” it said.  How much hot water it neglected to say.

This cookbook is sort of famous for these types of instructions and omissions.  Grandma mostly cooked from habit, and so in order to have written recipes, the daughters stood next to her as she cooked, and measured stuff as she put it in.  It wasn’t really an exact science.

But, since we don’t have Grandma here anymore, her a-pinch-of-this-and-a-spoonful-of-that recipes will have to suffice.

Grandma's Chocolate Cake from JensFavoriteCookies.com - not too rich!  This cake and frosting both have a mild chocolate flavor.Grandma's Chocolate Cake from JensFavoriteCookies.com - not too rich!  This cake and frosting both have a mild chocolate flavor.

Robb is aging gracefully, by the way.  I think he looks better and has more confidence at 40 than he did at 20.  It’s a glorious thing, to watch the man you love come into himself.  It makes me proud to be his wife.

I always tell my kids, “I’m a good picker!,” meaning that I did an awesome job of choosing a man to be their father.

I like to give myself credit for how amazing he is.  It makes me feel better about myself.

Grandma's Chocolate Cake from JensFavoriteCookies.com - not too rich!  This cake and frosting both have a mild chocolate flavor.

I did something at Robb’s 40th birthday party that I have never done before.  I broke out the china for dinner.  I literally took the plastic wrapping and stickers off the china we have owned for 18 years, and we used it for the first time ever at this party.

In an attempt to not be TOO uppity, though, I paired the fine china with canning jars as drinking glasses, because we never did get any stemware for our wedding, and those jars are the closest thing I have to a matched set.

It’s all good, though.  Because the parties, the dishes, this cake and Robb all seem to get sweeter each year.  Happy birthday, my love.


Want more?  Here are some more recipes I made just for Robb!

chocolate-pudding-7Chocolate Pudding bread-pudding-7Bread Pudding Cherries-jubilee-cookies-13-6Cherries Jubilee Cookies


4.5 from 2 reviews
Grandma's Chocolate Cake
Cook time
Total time
A mild chocolate cake with mild chocolate buttercream.
Recipe type: Cake
Serves: 12
  • ½ cup + 2 tablespoons shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup hot water
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups milk
  • 2½ cups flour
  • ½ cup butter
  • 3 tablespoons cocoa powder
  • 2½ cups powdered sugar
  • 2 tablespoon milk (more or less for consistency)
  1. Cream shortening and sugar. Add eggs and vanilla and mix well.
  2. In a small bowl or cup, mix hot water with cocoa powder, soda and salt. Add chocolate mixture to shortening mixture, and mix well.
  3. Add milk and flour alternately, scraping down sides as needed, mixing until smooth and consistent.
  4. Pour equal amounts of batter into two greased 9-inch rounds (or one 9x13). Bake at 350F for 28-35 minutes. A toothpick inserted near the center should come out clean. Let cool.
  5. For frosting, combine all ingredients, using a mixer to beat mixture well, until smooth and fluffy. Frost cooled layers.


Mint Cake

This green mint cake is dense and flavorful.  Try this mint layer cake recipe for your next celebration!

Mint Cake with Vanilla Buttercream from JensFavoriteCookies.com - This green mint cake is dense and flavorful!The Hippie Chick had another birthday.  Why do they just keep happening?

She’s getting so grown up, and so beautiful, it makes me feel completely unprepared for the future that lies ahead of her.  What happened to my cute little baby girl?

While she continues to grow and change, some things never change, like her love of vanilla.  I hope you don’t think me a bad mom, but when she asked for vanilla cake for her birthday (again!), I totally talked her out of it.  I told her it’s boring (which is true), and that it’s been done to death (also true), and that I’m sure we could come up with something much more interesting this year.

After some back and forth, we finally agreed on this Mint Cake.  Mission accomplished.

Mint Cake with Vanilla Buttercream from JensFavoriteCookies.com - This green mint cake is dense and flavorful!

Here’s a little glimpse into my life.  Since Hippie Chick’s birthday is so close to her cousin Tank’s birthday, we celebrate them both together, and this year, the celebrating happened at Tank’s house.

This means I had to make the cake and photograph it before taking it to the big party.

Which means I had to cut a piece out of it.  {Perhaps you remember my feelings about that?}

Which means I had to take it to the party after cutting a big chunk out of it.  My poor kids.  Lucky for me, they don’t seem to mind this embarrassment.

Mint Cake with Vanilla Buttercream from JensFavoriteCookies.com - This green mint cake is dense and flavorful! Mint Cake with Vanilla Buttercream from JensFavoriteCookies.com - This green mint cake is dense and flavorful!

The bigger problem was that my car was in the shop, and we were borrowing a car which did not have working air conditioning.

And it’s July.  And the party is at 5 pm.

And did I mention that I live in the desert?

The frosting and all the beautiful white chocolate decorations were no match for the 95F degree heat.

Mint Cake with Vanilla Buttercream from JensFavoriteCookies.com - This green mint cake is dense and flavorful!

On the bright side, this kept no one from eating it.  Every piece was devoured, and I literally took home an empty platter.

An empty platter, and a bag full of birthday gifts for Hippie Chick.  Happy Birthday baby girl!


Mint Cake

A moist and dense mint-flavored buttermilk cake, with vanilla buttercream frosting.
Cook Time 25 minutes
Servings 12 slices
Author Jen @ Jen's Favorite Cookies


For Cake:

  • 1 box white cake mix (not prepared)
  • 1/2 cup sour cream
  • 1/2 cup buttermilk
  • 1/2 cup milk
  • 1 egg + 2 egg yolks
  • 1/2 cup shortening
  • 2 teaspoon peppermint extract
  • green food coloring

For Frosting:

  • 1 cup butter
  • 1 tablespoon buttermilk or heavy cream
  • 1 teaspoon vanilla
  • about 2 1/2 cups powdered sugar
  • white chocolate shavings for garnish (optional)


  1. In a small bowl, combine sour cream, buttermilk, milk, and eggs.

  2. In large mixing bowl, place cake mix, shortening, and half of the sour cream mixture. Mix well. Add remaining sour cream mixture, and mix well.

  3. Add mint extract and food coloring. (I used a small squeeze of green gel food color.) Mix until combined. You may need to scrape down the sides and mix a second time.

  4. Divide batter evenly between two greased 9-inch round cake pans, spreading evenly around each pan. Bake at 350F for 25-30 minutes, until a toothpick inserted near the center comes out clean. Let cool before frosting.

  5. For frosting, whip butter for 2-3 minutes until fluffy and white. Add remaining ingredients and whip well, until smooth and combined.

  6. Frost between layers, and around the outside of the cake. If desired, garnish with white chocolate shavings.


Chocolate Cherry Coke Cake in a Jar – Share a Coke

This jar cake recipe is fun to make with kids!  Share a Coke with this cake in a jar recipe.  #collectivebias

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone.

Chocolate Cherry Cake in a Jar from JensFavoriteCookies.com -  easy to make individual servings with Coke!  #ShareItForward #shop #cbiasDo you remember that old ad for Coca-Cola?  The one about sharing a Coke and a smile?  {I totally just aged myself there.  That ad is from 1980.  Pretend you didn’t notice.}  That ad has stuck with me all these years, and Robb too.

Sometimes we just need a ten minute break from life.  Kind of like a smoke break, but without the smoking.  Usually one of us invites the other by saying, “Want to go have a Coke and a smile?”

Then we run to the gas station or the grocery store, grab some Cokes, and just talk.  Or, if we have Coke in the fridge, we sit in the yard or walk around the neighborhood.

This year, Coke has a new idea about sharing a Coke and a smile.  Have you seen it?  They are labeling 20-oz. bottles of Coke, Diet Coke, and Coke Zero with names, and calling it #ShareItForward.  Which, frankly, gives me all kinds of ideas.

Chocolate Cherry Cake in a Jar from JensFavoriteCookies.com -  easy to make individual servings with Coke!  #ShareItForward #shop #cbias

The one I want to share with you today is these little jar cakes.  They make the perfect little individual servings!

Since each cake only requires 2 tablespoons of Coke,  you and your friend can have a little Coke in your cake, and sip the rest while they bake.

If you can’t find a bottle with your name on it, there are some more generic bottles that say “Share with Friend” or “Share with Family.”  Since I was sharing both the Coke and the cakes with my family, I chose the family one.  Weirdly, they didn’t have any bottles that said “Fruitarian” on them.  The poor Fruitarian had to drink the generic Coke bottle!

You can also share a coke with a virtual bottle to share online.  The name choices are much wider here.

Coke #ShareItForward #shop #cbias Chocolate Cherry Cake in a Jar from JensFavoriteCookies.com -  easy to make individual servings with Coke!  #ShareItForward #shop #cbias

I decided to share Coke with my family.  We each put two tablespoons of Coke {yes, Diet Coke and Coke Zero also work fine!} in our jar cakes, and when they were done baking, we had a quiet little moment at the picnic table in the shade.

It’s been so crazy around here lately, that little Coke and a smile moment was exactly what we needed.

Coke  #ShareItForward #shop #cbiasChocolate Cherry Cake in a Jar from JensFavoriteCookies.com -  easy to make individual servings with Coke!  #ShareItForward #shop #cbias

Coke and Walmart held big events a few days ago to introduce these fun personalized bottles.  The event is over now, but the bottles are still available at Walmart and some other retailers.  Look for them through the summer.

Then share your Coke with a friend, and just try not to sing the Coke and a Smile song from that old ad!


Want more?  Check out these fun cakes!

rainbow-cake-in-jar-3Rainbow Cake
in a Jar
Sheet Cake and Cherry ToppingChocolate Sheet Cake
with Cherries
german-chocolate-skillet-cake-6German Chocolate
Skillet Cake


3.0 from 1 reviews
Chocolate Cherry Coke Cake in a Jar
Cook time
Total time
Easy chocolate cakes made with Coca-Cola.
Recipe type: Cake
Serves: 8
  • 1 can cherry pie filling
  • 1 box chocolate cake mix
  • 1 can Coca-Cola (12 oz.)
  • frozen whipped topping
  1. Place ¼ cup cherry pie filling in each of 8 half-pint canning jars.
  2. Place ⅓ cup dry chocolate cake mix in each jar, on top of the pie filling.
  3. Add 2 tablespoons Coke to each jar. Use a knife to gently mix coke into cake mix.
  4. Place cans in a 9x13 baking dish with about ¼-inch of water in the bottom. Bake at 350F for 35-40 minutes.
  5. Top each cake with frozen whipped topping.


Cinnamon Coffee Cake

Welcome to the second annual brunch week hosted by Terri of Love and Confections and Susan of The Girl In The Little Red Kitchen!  Join us May 5th through 10th while we celebrate the deliciousness of brunch and to prepare for Mother’s Day and summer brunching season.  We have 32 bloggers bringing you their best brunch game, from cocktails to eggs benedict to donuts, there is something for everyone this week.  Our amazing sponsors have donated some great prizes for a gigantic giveaway, please visit them all for more information.

Cinnamon Coffee Cake from JensFavoriteCookies.com  -  with lots and lots of crumb topping!This coffee cake has been my nemesis.  Falling, melting, pitching a fit.  It’s the most uncooperative cake I’ve worked on in a while.

I finally decided that coffee cake has a mind of it’s own, and it would never be as pretty, as picture-perfect, as I hoped.

I consoled myself with the fact that everyone’s slice chunk of cake disappeared in no time, and at least one family member went back for seconds.  And thirds.  And gushed about how delish it is.

I’m having a chunk right now, as a matter of fact.  I’d tell you it helps me think, but honestly, the only thing I’m thinking about is crumb topping.  And lots of it.

Cinnamon Coffee Cake from JensFavoriteCookies.com  -  with lots and lots of crumb topping!

I’m really enjoying Brunch Week, by the way.  Lots of bloggers, lots of brunch recipes, lots of fantastic ideas, and just in time for Mothers Day.  Have you seen this list of fantastic stuff?

We’re also hosting a crazy big giveaway, with tons of prizes and tons of winners!  Enter the giveaway here!

Cinnamon Coffee Cake from JensFavoriteCookies.com  -  with lots and lots of crumb topping!Cinnamon Coffee Cake from JensFavoriteCookies.com  -  with lots and lots of crumb topping!


Brunch Beverages:

Brunch Eggs:

Brunch Mains:

Brunch Breads:

Brunch Fruit and Sides:

Brunch Desserts:


Want more? Check out these breakfast baked goods!

choc-chip-scones-7Chocolate Chip
chocolate muffinsChocolate
Buttermilk Muffins


Cinnamon Coffee Cake
Cook time
Total time
A heavy cinnamon coffee cake with generous crumb topping
Recipe type: Cakes
Serves: 9
  • ½ cup butter
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • ⅔ cup sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • 2¼ cups flour
  • ¼ cup butter
  • 1 cup flour
  • ¼ cup brown sugar
  1. Cream butter and sugars. Add eggs, sour cream, and vanilla, and mix well.
  2. Add soda, baking powder, salt, and cinnamon, and mix well.
  3. Add flour and mix until combined. Batter should be heavy.
  4. Pour into a 9x9 pan.
  5. To make crumb topping, mix butter, flour, and brown sugar. Use a fork to mix until crumbly. Pour topping over batter.
  6. Bake cake at 350F for 60-65 minutes. Let cool before slicing into 9-12 pieces.


Rainbow Cake in a Jar

How to make rainbow cake in a jar;  Cake in a jar is fun and easy!  Learn how to make rainbow cake.

Rainbow Cake in a Jar from Jen's Favorite CookiesWhy exactly would you want a rainbow colored cake?  Well, let me tell you.

a) You’re celebrating St. Patrick’s Day in a cute way.
b) You want something bright and colorful for a birthday party.
c) You’re like my daughter, and you change your mind about what your favorite color is every day.

And why would you want this cake in a jar?

a) It’s cute.
b) You’re kids are constantly fighting over portion sizes.
c) It’ll look amazing on Pinterest.

Cuz I know you are super concerned about how they look on Pinterest.  Or is that just me?

Rainbow Cake in a Jar from Jen's Favorite Cookies

I’ve actually blogged these before.  But since my photography, writing, and cake-coloring skills have improved so much, I figured it was time for a re-do.

Or is it re-doux?

Let’s talk about cake-coloring skills for a moment, shall we?

Rainbow Cake in a Jar from Jen's Favorite Cookies Rainbow Cake in a Jar from Jen's Favorite Cookies

The first time I made this recipe, I used the liquid food color drops that you get at the grocery store.  I wasn’t thrilled with the results.  That stuff is great for lightly colored frosting, but not so much for brightly colored cake.

I really have a thing for not going to specialty stores, though, so if you want to use the regular drops, knock yourself out.  Just know they will be more pastel, and not bright or bold.

Today I used gel food color from AmeriColor .  This stuff works great, I promise you’ll love it.  And if you aren’t near a restaurant supply store, then it might be a good candidate for online purchase.

Rainbow Cake in a Jar from JensFavoriteCookies.com Rainbow Cake in a Jar from Jen's Favorite Cookies

Once you get your colors all mixed up, just drop spoonfuls into the jars, a little blob here, a little blob there.  They really don’t have too look too perfect, because the batter expands as it bakes.  The jars should be half full or less before baking.  Follow the instructions, and bake them in a water bath.

Your St. Patricks / Birthday / Rainbow party is going to be such a huge success!


Rainbow Cake in a Jar

Rainbow colored white cake baked in canning jars with white frosting.

Cook Time 35 minutes
Servings 6 cakes
Author Jen @ Jen's Favorite Cookies


  • 1 white cake, prepared but not baked (I used a box mix.)
  • gel food coloring, 5 different colors
  • 1 can prepared frosting
  • sprinkles, optional


  1. Split prepared cake batter into 5 separate parts, each in a small bowl or cup.

    Put a small amount of food coloring into each part, stirring to achieve a bold color.

  2. Carefully drop a spoonful of each color batter into each of 6 half pint canning jars.

  3. Place jars in a 9x13 pan, with ¼" water in the bottom. Bake at 350F for 35-40 minutes.

    Once cakes have cooled, frost the tops and decorate with sprinkles.

German Chocolate Skillet Cake

German Chocolate Skillet Cake; This chocolate cake is made in a skillet and topped with coconut pecan frosting.  You’ll love this German Chocolate Skillet Cake!

German Chocolate Skillet CakeI remember, there was a time when I didn’t fully appreciate a good cast iron skillet.

I’m pretty sure that when Robb and I first got married, he brought a very small (maybe 6-inch?) cast iron skillet into the marriage.  Having no previous experience with cast iron, I never used it, and I’m pretty sure I got rid of it some time ago.

What was I thinking?  Do you have any idea what I would give to have that little skillet back now?

My awesome brother gave me a brand new 12-inch skillet as a gift recently.  I was so excited to get it seasoned and start using it.  I couldn’t decide what to make in it first!

I finally decided on this skillet cake.  I have always wanted to make skillet cakes, brownies, and cookies, but never had a skillet that could go in the oven.

Why didn’t I just go buy one?  I have no idea.  Sad, but true.

German Chocolate Skillet Cake

My one disappointment with this cake was the frosting.

I love, and I do mean luuuuuuvve this coconut-pecan frosting.  It’s basically one of the seven wonders of the world.  It’s right next to the Taj Mahal in beauty, no lie.

The problem was that this recipe didn’t quite make enough for my taste.  It’s probably plenty for the average person, but I have a major sweet tooth, and frankly, the “more frosting the merrier” is the motto of my dessert-loving life.

German Chocolate Skillet CakeGerman Chocolate Skillet Cake

So, if you are like me, go ahead and double this frosting recipe.  That way you can get it all the way to the edges, so you can be sure that every bite of cake comes with a generous bite of this caramel-y nutty piece of heaven.

More simple and delicious cakes you might enjoy:

almond buttermilk cake thumbAlmond Buttermilk
Chocoholic CakeIntense Dark
Chocolate Cake
Sheet Cake and Cherry ToppingChoc Sheet Cake with
Warm Cherry Topping



Lightly adapted from My Baking Addiction

3.0 from 2 reviews
German Chocolate Skillet Cake
Cook time
Total time
A chocolate cake cooked in a cast iron skillet and topped with coconut pecan frosting.
Recipe type: Cake
Serves: 8
  • ¼ cup butter
  • 4 oz. unsweetened chocolate
  • 1 cup sugar
  • 2 eggs
  • ¼ cup vegetable oil or canola oil
  • ½ tsp. salt
  • 1 tsp. baking soda
  • 1 cup flour
  • ½ cup sweetened condensed milk
  • ¼ cup butter
  • 1 egg yolk
  • ½ cup pecans
  • ½ cup shredded coconut
  1. For the cake: Coarsely chop chocolate and place in a microwave safe bowl with butter. Melt in the microwave in 30-second intervals, stirring between each.
  2. Once melted, add Sugar, oil and eggs to the chocolate mixture, and mix well. Add salt and soda and mix well. Add flour and mix until combined.
  3. Spread mixture evenly in a 12-inch cast iron skillet. Bake at 350 for about 25 minutes.
  4. For the frosting: combine milk, butter, and egg yolk in a sauce pan. Cook over medium high heat, stirring constantly, until mixture is thick and starts to darken in color. (about 5 minutes)
  5. Stir in pecans and coconut. Spread over cake while still warm.

 If you enjoy this recipe, you might also enjoy:

German Chocolate Cheesecake from Willow Bird Baking
German Chocolate Sandwich Cookies from Chocolate Moosey
German Chocolate Cake Donuts from Tina’s Chic Corner

Pumpkin Roll Bars

Easy Pumpkin Bars;  These bars taste just like a pumpkin roll, but without the rolling!  Try these easy pumpkin bars.

easy-pumpkin-barsI love a good pumpkin roll.

My sister-in-law and I usually make 2 every year for Christmas.  We store them in the freezer, bring them out all frozen and wonderful, cut a few slices, plop a big spoonful of fresh whipped cream on top, and savor slowly.

Then we get another slice.

This is one of my favorite Christmas traditions.

The problem is that pumpkin rolls are not particularly easy to make, and they are certainly not easy to make look good.  The cake always cracks, or the frosting squishes out, or our rolling technique fails us, or some other disaster happens to make our pumpkin rolls really not beautiful.

Tasty still, but not beautiful.

I decided it was time I make life easier on myself.  This year, I’m making my pumpkin roll into bars.  This way, I can still get all the pumpkin-and-cream-cheese goodness without the rolling.


One thing I will say for these bars, they are a touch on the sticky side.  Which isn’t a huge problem for me, because I prefer them frozen anyway. Continue reading “Pumpkin Roll Bars” »

Chocolate Zucchini Cookies

Zucchini cookies recipe; These chocolate zucchini cookies are a great way to use your extra zucchini!  Try this zucchini cookies recipe.

zucchini-cookiesI have a friend who was recently regaling me with stories about her too-much-zucchini problem.

I, of course, am zucchini-free at my house, which is code for my kid planted everything but zucchini this year.  I love zucchini, so I told her if she was trying to get rid of squash, she could get rid of it at my house.


Perhaps I should have been clearer, because a few days later, she sent me a text message, asking if I wanted large zucchini, or if I was holding out for small ones.  I told her I wasn’t picky, and I would take whatever she had available.  She responded by saying she was on her way over, and within a few minutes she knocked on my door with an armload of large zucchini.

Actually, large doesn’t begin to describe it.  There were three of them, and two are large but the third is obscene.

This zucchini is humongous.  It’s the size of a small child.  It’s as big as my leg.  It’s the biggest zucchini I’ve ever seen in my life.

And it’s sitting on my kitchen counter.

Chocolate Zucchini Cookies from JensFavoriteCookies.com

I started by shredding a bunch of the zucchini with my handy dandy Cuisinart food processor.  I figured this way it’s all ready for bread and cookies and this, which is my new lunchtime favorite.

My days start early lately, and lunch was hours and hours away, so my first order of business was cookies. Continue reading “Chocolate Zucchini Cookies” »

Orange Funfetti Cupcakes

Sprinkles turn this orange cake into something special!  This orange cake mix is kicked up with buttermilk, sour cream and sprinkles, for a fun take on the classic funfetti!

sprinklesIt got a little crazy on my Facebook page the other day.  Here’s how it started:

I dropped off a neighborhood kid at his home, and I asked him if he would be able to get into his house, because I knew his parents kept the doors locked and he generally had no key or way to get in.  He said yes, but since his parents work from home, he had to wait a while after ringing the bell for his mom to make it to the door.

I told Robb about this and he was dumbfounded.  “People lock their doors while they’re home?”

“Yes, my love, they do.”  I tried to explain how a mom of young children might want the doors locked, but he comes from a very small town in the middle of a state full of very small towns, and this whole concept was completely foreign to him.

“I hate living in the city,” was his reply.

orange cake

Since I was pretty unsuccessful at convincing him how normal this is, I went to Facebook.  I asked people to weigh in on whether they lock their doors while they are home.  If you want to read the entire thread, you can do it here.

Robb obviously believes “Y’all are CRAZY.”  (This was his comment after I sent him a text message telling him it was heating up and he might want to check out how incredibly right I am.)

He hates when I rub an itoldjaso in his face.  Can’t imagine why. Continue reading “Orange Funfetti Cupcakes” »

Chocolate Peanut Butter Cake

Recipe for chocolate peanut butter cake with peanut butter frosting;  This peanut butter chocolate cake is layered with peanut butter frosting and chocolate ganache.

peanut butter chocolate cakeThe Lizard is turning 16.

He’s incredibly anxious to start driving.  We probably talk about it every day.  I’m trying to see the upside of this situation, but I’m really not sure it’s worth the downside.

One of The Lizard’s finer qualities is that he is NOT a picky eater.  Hallelujah.  There had to be one in the family.  So when I asked him what kind of birthday cake he wanted, he had a hard time deciding.

Because he likes them all.

He finally settled on Chocolate Peanut Butter Cake, which is just fine with me.  My family’s love of chocolate and peanut butter is practically legend.

After days of considering exactly how to make this cake (I wanted the cake to have peanut butter in it, and not just the frosting), I realized I had a new problem…  how to photograph it.

chocolate peanut butter cake

Here’s the thing.  You can’t photograph a cake without slicing it and looking at the inside.  And putting candles on a cake with a slice missing seems really uncool.

I stewed and stewed about this for days.  I asked The Lizard his opinion, and surprise, surprise, he had none.  Robb, on the other hand, had a brilliant idea.

Well, HE thought it was brilliant.

He suggested I slice the cake, take the pictures, then replace the slice and frost over it.  He thinks like such a man, doesn’t he?  I mean, how to you re-frost ganache topping?  And what happens when you’re ready to serve the cake and you need to find where it’s already been sliced?  And doesn’t he know how hard it is to frost over the crumbs that inevitably get all over everything when you slice it?

And, most importantly, how will I taste it?  I can’t very well serve and blog about a cake that is experimental and never been tasted, can I?  What if it tastes like soap?  Not that I think it would.  There is literally no way to combine chocolate and peanut butter that doesn’t taste good.

chocolate peanut butter cake recipe

But fate stepped in.

I had enough batter to bake three layers.  Only, the third layer turned out a little… not right.  Who can say why?  When I tried to pick it up and put it on the cake stand, it fell apart and broke into several pieces.

So there I was, standing in the kitchen with two beautiful layers of a three-layer cake, and one absolutely unusable one.

Aaaaand I had just a little more frosting than I needed.  I’m guessing you know what happened next.

peanut butter chocolate cake

So, I can honestly tell you that this cake is absolutely delicious.  Robb was crazy impressed, which doesn’t happen much.  It has an almost brownie-like texture.

And, as if chocolate peanut butter cake and peanut butter frosting weren’t enough, (and also because I might be the worst cake decorator the world has ever known) I covered the top with chocolate ganache and threw some chopped peanut butter cups on top.  I will tell my family that’s because it’s double delicious.  That way they will never know that it’s because I don’t want anyone to laugh at the dessert blogger who can’t frost a cake to save her soul.

Oh, about that missing slice of cake… Do you think anyone will notice?



You’re reading one of my Top 10 Most Popular Posts!  Check out the others here:

condensed milk cookies1. Condensed
Milk Cookies
lemon sugar cookies square33. Lemon
Sugar Cookies
no bake desserts4. No-Bake
Peanut Butter Bars
plain-oatmeal-cookies-65. Plain Oatmeal
red-velvet-cake-batter-dip-46. Red Velvet
Cake Batter Dip
pumpkin oat cookies7. Pumpkin
No-Bake Cookies
soft-sugar-cookies-13-38. Perfect Soft
Sugar Cookies
No-Bake-Cookies-19. 50+ No-Bake
Cookies & Bars
Nutella-swirled-PB-bars-610. Nutella Swirled
Peanut Butter Bars



4.9 from 16 reviews
Chocolate Peanut Butter Cake
Cook time
Total time
A chocolate peanut butter cake with peanut butter frosting and chocolate ganache, topped with chopped peanut butter cups.
Recipe type: cake
Serves: 12
  • ½ cup butter
  • 1½ cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp. vanilla
  • ¾ cup creamy peanut butter
  • ½ tsp. salt
  • 2 tsp. baking soda
  • ½ cup cocoa powder
  • 1 cup milk
  • 2 cups flour
  • ½ cup butter
  • 1 cup peanut butter
  • 6 T. milk
  • about 2½ cups powdered sugar
  • about 4 oz. chopped dark or bittersweet chocolate
  • ¼ cup heavy cream
  1. Cream butter and sugar. Add eggs, sour cream, vanilla, and peanut butter, and mix well.
  2. Add salt and soda, and cocoa, and mix well.
  3. Add milk alternately with flour, mixing just until combined.
  4. Prepare round pans by lining with wax paper or parchment paper, and coating with a non-stick spray.
  5. Separate batter evenly into three layer pans. Bake at 350 degrees for 25-30 minutes, until a toothpick inserted near the center comes out clean. Let layers cool before frosting.
  6. FROSTING: Combine all ingredients, mixing until smooth.
  7. GANACHE: Chop chocolate and place chocolate and cream in a double boiler. *(see notes) Stir until melted and smooth.
  8. ASSEMBLE: Place layer on cake stand and frost the top. Place second layer on top and frost. Place third layer on top and frost top and sides.
  9. Pour hot ganache over frosted cake, letting it spread across the top.
  10. Garnish with chopped peanut butter cups, if desired.
If you don't have a double boiler, place chocolate and cream in a heat-safe bowl. Place bowl over a pot of boiling water, making sure the bowl does not touch the water.

 If you enjoy this recipe, you might also enjoy:

Chocolate Peanut Butter Cake from Smitten Kitchen
Chocolate Peanut Butter Crunch Cake from Hungry Couple NYC
Dark Chocolate Peanut Butter Can Cake from Host the Toast

chocolate peanut butter cake

peanut butter chocolate cake







Chocolate Pound Cake

Chocolate cake recipe; This chocolate pound cake is dense and heavy and deliciously chocolatey! Try this recipe for a dense chocolate cake in a loaf pan.

pound cakeI’ve been trying to post some fruity recipes for spring. Recipes like these Strawberry Lemonade Sandwich Cookies. I’ve got nothing against lemons, or strawberries, but chocolate is my one true love.

I mean besides Robb. Robb is my one true love. Then Johnny Depp. Then chocolate.

Or maybe chocolate comes before Johnny Depp. It’s really hard to say.

At any rate, it was time for chocolate at my house, in a big way. Not light and fluffy tiny bits of chocolate, but heavy, dense, serious amounts of chocolate.

Even with all that, I still had to resist the urge to cover it with chocolate syrup and Oreo cookies.


Chocolate cake

And did I say dense? Because there’s a story about that. Or, not a story really, but more like an explanation.

Because I know you are looking at these photos thinking this is the heaviest and densest cake you’ve ever seen in your life, and you would be right. It was even too dense for me, which is really saying something.

I remade the cake, and tweaked the recipe a bit so it wouldn’t be so dense, {but still would be amazingly chocolatey} and the second batch was fantastic! But I didn’t photograph it. So the pics from the first (overly heavy) cake will have to suffice.

Sorry people. I’m lazy. Or busy. Or both.

pound cake

By the way, if you choose to mix your spring desserts and chocolate desserts {and hey, there ain’t nothin’ wrong with that!}, you can throw some whipped cream and sliced strawberries on this to create a Chocolate-Strawberry Shortcake.

Which frankly sounds better than regular old Strawberry Shortcake anyway.

Now that I have my chocolate fix, I feel a Johnny Depp movie coming on.

chocolate muffinsChocolate Buttermilk
birthday cakeOatmeal Chocolate
Chip Cake
chocolate cake recipe9 Minute
Microwave Cake


Continue reading “Chocolate Pound Cake” »

Strawberry Lemonade Cookies

Recipe for lemon cookies with strawberry frosting;  These strawberry lemonade cookies are easy to make with fresh strawberries!  Cake mix lemon cookies and easy fresh strawberry frosting.

lemon cookiesI’ve been noticing lately how many of my stories begin with the phrase, “So I went to Costco….”

So, I went to Costco and came home with a giant box of strawberries.  Gorgeous, sweet, juicy strawberries.  I wanted nothing more than to bake with them.

Only, baking with strawberries is a total disaster.  TOTAL.  They have such a high water content, they completely change the chemistry of anything you might want to make strawberry-flavored.

Don’t believe me?  Check for yourself.  Google “strawberry cookies” and notice that they are all made with strawberry cake mix, or freeze dried berries, or even strawberry milk mix.  Which actually doesn’t sound bad, but it doesn’t help me use up the 4 pounds of fresh berries in my fridge either.

I ate a few plain berries with this Key Lime Fruit Dip while I thought about it.

lemon cookies

My second idea was to make strawberry frosting.  I went all out and spent a half hour on a batch of Strawberry Swiss Meringue Buttercream.  Either I am really bad at Swiss meringue buttercream, or it is fussier than I was led to believe.

Probably both.

True story: after my meringue frosting disaster, I dropped onto my bed in frustration, only to have my husband point out (quite animatedly and repeatedly, actually) that I had frosting all over my face.

No, I did not go into a homicidal rage.  But I did contemplate it.

strawberry lemonade

In the end, the frosting was far easier than I expected it to be.  However, I did learn one very important trick.

The trick is to create a puree ahead of time, that has been reduced.  This concentrates the strawberry flavor, and reduces the water content.  Let it cool, and you’ll have no trouble at all mixing it with butter and powdered sugar to make one tasty fresh berry buttercream.

Which is perfect, because the cookies were crazy easy, too.  Summery, easy, and delicious… it’s the trifecta of perfect cookies!



You’re reading one of my Top 10 Most Popular Posts!  Check out the others here:

condensed milk cookies1. Condensed
Milk Cookies
Chocolate-peanut-butter-cake-52. Chocolate Peanut
Butter Cake
no bake desserts3. Peanut Butter
No-Bake Bars
Pretzel-Toffee-54. Pretzel
one-bowl-brownies-55. One-Bowl
lemon sugar cookies square36. Lemon
Sugar Cookies
protein shake recipes8. BEST Chocolate
Protein Shake
plain-oatmeal-cookies-69. Plain Oatmeal
red-velvet-cake-batter-dip-410. Red Velvet
Cake Batter Dip


4.8 from 4 reviews
Strawberry Lemonade Cookies
Cook time
Total time
A soft lemon cookie with fresh strawberry frosting.
Recipe type: Cookies
Serves: 1.5 dozen
  • 1 box lemon cake mix
  • ½ cup shortening
  • 2 eggs
  • 3 T. butter, softened
  • 3 T. strawberry puree *(see notes)
  • 1 cup powdered sugar
  1. Mix all ingredients until well combined. Drop small spoonfuls onto a baking sheet and bake at 350 degrees for 9-10 minutes.
  1. Combine all ingredients, and mix until smooth and soft.
  2. Frost the bottom side of one cooled cookie, and sandwich it with a second cookie of a similar size.
To make strawberry puree, dice several berries (about 5-6) and place in a saucepan with 1-2 tsp. water. Bring to a boil, and use a fork or potato masher to mash berries. Continue cooking until puree is reduced by about half. Let puree cool completely before using.


Almond Buttermilk Cake

This cake recipe uses buttermilk and almonds.  Similar to Swedish visiting cake, this almond cake recipe is quick, simple, and unfrosted.

almond cakeI was given a bag of sugar from the Zulka company to test and review.

Ever since I bought this baking book by Dorie Greenspan, I’ve been dreaming of the Swedish Visiting Cake.

Honestly, it’s a testament to how simply perfect it is, because generally I’m one for super-sweet, super-chocolatey, completely decadent, over-the-top desserts.  This cake is the exact opposite.  Simple, not too sweet, unassuming, unfrosted, and gorgeous.

The book says it’s called a visiting cake because you can see your neighbors coming up the road, and throw this cake together before they get to the front door.  It’s just about right, too.

This recipe isn’t exactly like Dorie’s, mainly because I really wanted to make a buttermilk cake.  Oh, buttermilk, the love of my culinary life.  So I merged Dorie’s visiting cake with a blueberry buttermilk cake I found here, to create this deliciously simple almond buttermilk cake.

It was raining when I made it, too, which somehow seemed rather apropos.  This thing was easy like Sunday morning.  (I may or may not be listening to Lionel Richie while writing this.)

Did I just date myself?

cake recipe

Speaking of simple and uncluttered, I recently discovered this sugar called Zulka.  This stuff is unrefined and less processed than the regular stuff, not to mention it catches the light and looks really cool and sparkly.

The awesome people at Zulka sent me a bag to try, and somehow this cake seemed the perfect fit for the unrefined sugar.

My opinion?  Well, the stuff is easy to find (I found it at Walmart), the difference between Zulka and regular sugar is pretty small, and the price difference is very small too.  So, if you’re the health-conscious, worried-about-genetically-modified-foods type, you’ll love Zulka.  I am decidedly not worried about genetically modified foods, but I do like how pretty and sparkly this sugar is.

Is that shallow?  Probably.

cake recipe

I guess it’s that time of day, now.  Time for me to fight the urge to eat cake for dinner.

And it’s time for you to enter this awesome giveaway.  You could win your own bag of sparkly unrefined Zulka sugar!

{Giveaway now closed.}

brown sugar recipeBrown Sugar Cake shortbread recipeAlmond Shortbread vanilla cupcake recipeVanilla Buttermilk Cake

Disclaimer: I was given a free sample of Zulka sugar to review, but all my opinions are my own.
There are affiliate links included in this post, which I may earn money from.  I promise not to spend it all in one place.

Continue reading “Almond Buttermilk Cake” »

Brown Sugar Cake with Salted Caramel Dip

Brown sugar recipe; This brown sugar cake is covered in caramel sauce instead of frosting.  This brown sugar cake recipe is light and subtle and delicious.

brown sugar recipeConfession time.  Robb’s family loves to eat “cake and dip,” which is a white cake with chocolate sauce instead of frosting.  Initially, I was pretty grossed out by the idea, because the texture of soggy foods causes an instant gag reflex.

(Sidebar, my dad used to think warm milk with a piece of bread floating in it was a good dinner.  I’m not sure whether I hated the soggy bread or the warm milk more.  Can I get an “ewwww!!”)

However, I have learned, evolved, and grown to love cake and dip.  So, when I informed Robb of an upcoming dinner get-together, and asked what I should make for dessert, cake and dip was his idea.  Changing the chocolate dip to caramel dip was his idea, too.

Changing the white cake to brown sugar cake was my idea, though.  I’m taking full credit.

We’re a brilliant team, nay?

When the day of the dinner party came, though, it was chaos at my house.

brown sugar recipe

True Story: I went to get a load of laundry started, and discovered my laundry room floor was a lake.  Water everywhere.  I checked the walls and saw paint bubbling, and knew they were wet, too.  I immediately knew what the problem was, it was the hose, which is just outside the laundry room window.

That stupid hose bib has been nothing but trouble.  It keeps freezing and breaking, and we’ve been trying for years to work around some, shall we say, creative plumbing in that area?  The previous owners thought it would be an awesome idea to run their sprinklers through the hose.

My dad is a plumber.  I know better.

Trying to wrench the hose bib off, Robb broke the pipe… inside the wall.  Yep.

The upshot of all this is that the water was off for quite a while, while Robb and my dad made the necessary repairs.  And there’s a hole in my wall. *sigh*

caramel sauce

I figured I could still bake a cake without water, but have you ever tried cracking eggs without getting it on your hands?  It’s practically impossible.

It’s lucky there was a little water hanging around, it water bottles and such.

This salted caramel dip is seriously delicious.  It is kind of on the thin side, but it thickens as it cools.  You can warm it up for 30-60 seconds in the microwave to loosen it up again.

This brown sugar cake turned out quite delicious.  The flavor is light and subtle, not too overpowering.  The point of cake and dip is that you don’t need frosting.  However, if you want to use frosting instead of dip, I wouldn’t blame you.  I recommend trying this salted caramel frosting from Haniela or this one from Pineapple and Coconut.

And I recommend having water on hand when you make it.

Want more? Try these caramelized favorites!

brown sugar cookies
fruit dip

Brown Sugar Cake with Salted Caramel Dip
Cook time
Total time
A simple brown sugar cake with salted caramel sauce.
Recipe type: cake
Serves: 12
  • ½ cup shortening
  • ½ cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 3 tablespoons sour cream
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla
  • 1½ cups milk
  • 2¼ cups flour
  • ½ cup butter
  • 1 cup brown sugar
  • ¾ cup heavy cream
  • 1 tabespoon coarse sea salt or fleur de sel
  1. Cream shortening and sugars. Add eggs and sour cream and mix well.
  2. Add vanilla, salt, and baking powder, and mix well.
  3. Add milk alternately with flour, mixing until incorporated.
  4. Pour into a greased 9x13 cake pan, and bake at 350 degrees for 25-30 minutes, until a toothpick inserted near the center comes out clean.
  6. Melt butter in a heavy 2-3 qt. saucepan, over high heat.
  7. Add brown sugar, and stir. Add cream slowly, stirring.
  8. Bring to a boil, and boil 3-4 minutes, stirring constantly.
  9. Remove from heat and add salt. Serve warm.
  10. Store in refrigerator. If needed, microwave for 30-60 seconds to warm before serving.

If you enjoy this recipe, you might also enjoy:

Cookie Butter Brown Sugar Streusel Bars from Averie Cooks
Brown Sugar Shortbread from Authentic Suburban Gourmet
Almond Brown Sugar Pumpkin Bread from Running with Tweezers

brown sugar recipe

caramel sauce

Funfetti Oreo Stacks

Funfetti Oreo Stacks; Funfetti cake layered with Oreo cookies, frosting, and sprinkles.  A great funfetti recipe for birthdays!

funfettiWhoever came up with the word “funfetti” was brilliant, because everyone knows sprinkles are more fun.

Since the neighbor and long time friend of the Hippie Chick was having a birthday, we wanted to celebrate with something, well… fun.  And, obviously it’s more fun if it has the word “fun” in it.

Or if it has Oreos.

And so I used both.

Truth be told, I’m not completely prepared for the upcoming birthday season at our house.  It begins in May and lasts until October.  It’s intense, it’s expensive, and it means my kids are getting old.

I keep thinking, if I plan early, if I prepare ahead of time with birthday cake recipes and party ideas, maybe the emotional blow my childrens’ birthdays are becoming to me will be easier to handle.

It probably won’t work.  But it’s all I’ve got.

funfetti cake

So, the Hippie Chick and I were having a conversation about this.

Me: Bean’s birthday is tomorrow.  Should we get her a gift?
Hippie Chick: Yes!
Me:  What should we get her?
HC: I don’t know.  I can’t think of anything good.
Me: Maybe we should bake her a treat?
HC: Yes!  Great idea!  Let’s make something vanilla.  Everyone likes vanilla.

I literally cannot break her of this belief.  Lord knows I’ve tried.

funfettifunfetti cake

The process is amazingly simple.  Get yourself a Funfetti box cake mix, and make it according to the package directions, except pour it into a sheet pan to bake, so you get this thin sheet cake with cute sprinkles.  Use a round cookie cutter to cut little circles from the cake, then layer them between Oreos with frosting.

Top with sprinkles.  Devour.  Repeat.

Happy Birthday, Miss Bean!

homemade oreoSmall Crispy Oreos pudding cookiesCookies-n-Cream Cookies vanilla cupcake recipeVanilla Cupcakes

Continue reading “Funfetti Oreo Stacks” »