Category Archives: Cake

Chipotle Chocolate Cake

Chipotle Chocolate Cake

Chipotle Chocolate Cake

10 oz. of semisweet chocolate, roughly chopped
7 tablespoons of unsalted butter, cut into pieces
5 large eggs, room temperature
1 cup of sugar
1/2 teaspoon of cinnamon
3/4 teaspoon of chipotle chili powder
Dash of cayenne pepper
Pinch of salt
Powdered sugar for dusting (optional)

1. Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray (I love Pam for Baking cooking spray, myself).
2. Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.
3. Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.
4. Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar or ice and serve.

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150g butter (2/3 cup)
250g sugar (1 1/8 cup)
160g gräddfil (or sour cream) (3/4 cup)
105g lingonberry jam (or any other red jam) (1/3 cup)
1 teaspoon cinnamon
2 teaspoons baking powder
1 teaspoon ginger
1/4 teaspoon ground cloves
1/2 teaspoon cardamom
390g flour (3 ¼ cups)


100ml sour cream (scant ½ cup)
3 tablespoons powdered sugar
Red berries for decoration (optional)


Pre-heat the oven to 175°C (350 degrees) and grease a medium-sized bundt tin.

Melt the butter and set to one side. In a large bowl, whisk the eggs and sugar until fluffy. Add the cooled butter along with the sour cream and jam and mix together until really well combined.

Mix the flour together with the baking powder and spices and then add to the wet ingredients, making sure everything is well combined.

Pour into the tin and bake for around 35-40 minutes. Remove from the oven and allow to cool for a while before turning out on to wire rack. Leave to cool completely.

To frost, mix the sour cream and icing sugar together. Drizzle or pour over the top of the cake and sprinkle with a few red berries. Enjoy!

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Mini Lemon Bundt Cakes

Mini Lemon Bundt Cakes

Mini Lemon Bundt Cakes

I seldom use coconut flour. Here’s a yummy little cake. The cakes taste good and I love the texture. It’s something different from the classical bundt cake—also, very healthy.

6 eggs
1/4 cup coconut oil, melted
zest from 2 lemons
juice from 2 lemons plus enough milk (coconut, rice or almond) to equal 1 cup
1/3 cup maple syrup2/3 cup coconut flour
1 heaping teaspoon baking soda

Chocolate glaze:
2 tbsp coconut oil
2 tbsp maple syrup
2 tbsp almond milk
zest and juice from 1 lemon
1/2 tsp pure vanilla extract
2 tbsp cacao

Preheat oven to 350 degrees. Combine all bread ingredients in a mixing bowl and mix well. Pour into bundt forms and bake for 45 minutes or until golden on top and middle is cooked through. Remove from oven and let cool.
While the lemon bundt cakes are baking, mix all glaze ingredients together in a small pot over low heat until it starts to simmer. Remove from heat and let sit to cool until the lemon is finished cooking and cooling. Pour the glaze all over the top of cakes. Refrigerate the cakes for 30 minutes to an hour until they firm up a bit.
Keep leftovers in the refrigerator. Enjoy!

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Magic Custard Cake

magic custard cake

Here’s a light cake for a hot summer evening desert.

Magic Custard Cake

4 large eggs, separated, at room temperature
¾ cup granulated sugar
½ cup unsalted butter at room temperature
¾ cup all-purpose flour
2 cups milk, lukewarm
1 teaspoon vanilla extract
Powdered sugar for dusting.

Preheat over to 325 degrees. Lightly grease an 8 x 8 inch square cake pan and line with parchment paper.

Warm milk in microwave and set aside.

Using an electronic mixer, whisk egg whites on high speed until soft peaks are formed. Transfer to another bowl. Set aside.

Add egg yolks and sugar to mixing bowl and beat until creamy and pale yellow. Add butter and continue mixing for approximately 2-3 minutes on high speed. Mix in flour until incorporated.

Slowly add the milk and vanilla, beating at low speed.

Gently fold in egg whites, 1/3 at a time. The batter will be thin. It will be difficult to fully incorporate the eggs whites.

Pour batter into prepared cake pan.

Bake 50-60minutes or until top is lightly golden and firm to the touch.

Let cool completely.

Dust with icing sugar.

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Flourless Chocolate Cake

Flourless chocolate cake

Flourless Chocolate Cake
Serves 8 to 10.

10 ounces (290 grams) bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 grams) butter, salted or unsalted, cut into pieces
1/2 teaspoon almond extract
5 large eggs, at room temperature
1 cup (200 grams) sugar

1 (2-gram) container Empress Pearl Dust, in Ultrasuper Pearl

Preheat the oven to 350°F.
Butter a 9-inch springform pan and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn’t 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Stir in the almond extract. Remove from heat.
In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.
Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

Bake for 1 hour and 15 minutes.
You’ll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
When the cake is completely cool, brush on the Pearl Dust with a clean fingertip. You will need a fraction of the 2-gram container.

Serve thin wedges of this very rich cake at room temperature, with ice cream or whipped cream.
Storage: Can be wrapped and chilled in the refrigerator for 3 to 5 days.

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Little Bit of Everything Cake

My everything cake

For the Cake
• 1 ¼ cup apricots
• ½ cup stem ginger
• ½ cup dark chocolate
• 2 ½ oz. pecans
• ½ lb. butter (2 sticks)
• ½ cup white sugar
• ½ cup brown sugar
• 4 eggs
• 1 cup self-rising flour

For the Butterscotch Icing
• 4 T.butter
• 6 T. whole milk
• 1 cup brown sugar
• 1 ¼ cup powdered sugar
• Handful of pecans – chopped to serve

Pre-heat the oven to 350 degrees.
Grease and line 2 x 8” cake tins.
In a blender, stir together the apricots, ginger, chocolate and pecans until well chopped – or just finely chop these if you don’t have a blender.
Heat together the butter and sugar until well combined.
Leave to cool slightly and then whisk in the eggs.
Sift the flour and fold the mixture together with the blended fruit and nuts.
Divide the mixture between the two pans and bake for 30-35 minutes – until the cake is springy to touch and come away from the sides of the pan.
Once cooked, remove the cakes from the oven and leave to cool for 10 minutes in the tin before tipping them onto a rack to cool completely.

Once the cake has cooled make the icing by heating the butter, milk and sugar to boiling and then simmer for 3 minutes.
Remove from the heat and sift in the powdered sugar. Whip the mixture until thick and lump free.
Assemble the cake immediately by spreading half the icing on one cake and topping with the other cake. Spread the remaining icing on top and then sprinkle with some extra pecans.
Let the icing to set for 10 minutes and then slice up to enjoy with a big mug of tea.

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Olive Oil Cake

Olive oil cake

Olive Oil Cake
2 c all-purpose flour
1 3/4 c sugar
1 1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 1/3 c olive oil
1 1/4 c whole milk
3 large eggs
1/4 c orange juice
1/4 c Grand Marnier

1. Preheat oven to 350 degrees. Grease a 9-inch cake pan with sides that are at least 2 inches deep. Line the bottom of the pan with parchment paper.
2. Sift dry ingredients into a large bowl; whisk to combine. Combine wet ingredients in a medium bowl; whisk to combine. Pour wet mixture into the bowl with the dry, and whisk together until just combined and no lumps are visible.
3. Pour batter into the prepared pan and bake for approximately one hour (rotating the pan after 35 minutes), until the top of the cake is golden and a cake tester comes out clean.
4. Transfer the cake to a rack and cool in the pan for half an hour.
5. Run a knife around the edges of the pan and invert the cake onto a rack to cool completely.
Top with your favorite icing or dust with powdered sugar.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at TheLateSooner'sDaughter-cover-mockup2
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Samoa Sheet Cake


• 2 cups flour
• 2 cups sugar
• ½ cup butter
• 1 cup water
• 4 Tablespoons cocoa
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• ½ cup butter
• 6 Tablespoons milk
• 2½ cups powdered sugar
• 1 teaspoon vanilla
• ⅛ cup caramel sauce, I used caramel ice cream topping in the jar
Additional Toppings
• 2½ cups toasted coconut, See instructions below for how to make it
• 7 to 8 ounces caramel, either Kraft Caramel Cubes or from a block of Caramel. I used a block of Peter’s Caramel.
• ⅛ cup evaporated milk
• ¾ cup milk chocolate chips
• 1 teaspoon shortening or oil
1. Before making the cake, line an 18x13x1 inch cookie sheet with foil and spread shredded sweetened coconut evenly over cookie sheet.
2. Bake at 375 degrees F for 10 to 15 minutes, checking and tossing coconut regularly, every 2-5 minutes, to make sure all the coconut gets toasted evenly and does not burn. Coconut is done when it is golden brown.
3. In a large mixing bowl, measure flour and sugar. Set aside.
4. In a medium sauce pan, combine butter, water, cocoa and shortening. Bring to a boil. After mixture reaches a boil, add it to the flour mixture and stir to combine.
5. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in-between each addition.
6. Pour into a greased 18x13x1 inch cookie sheet and bake at 400 degrees F for 20 minutes.
1. In a medium microwave safe bowl, combine butter and milk and bring to a boil. Stir caramel sauce and then add powdered sugar and vanilla and stir until smooth.
2. After cake has cooked, remove from oven and poke holes in hot cake with a fork. Pour frosting evenly over top. Immediately sprinkle with top of warm frosting with toasted coconut.
3. In microwavable bowl, add caramel and evaporated milk and cook on high in 30 second increments, string in between each increment. Continue to cook and stir until caramel is smooth. Drizzle over coconut.
4. In another microwavable bowl, add chocolate chips and shortening (or oil). Microwave on high in 30 second increments, stirring in between each increment until the chocolate in melted. Drizzle over caramel.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at TheLateSooner'sDaughter-cover-mockup2
I also maintain another blog:

Buttery Cake

Buttery cake

A friend shared this recipe with me. Perhaps you’ll like it as much as we do.

Buttery Cake

1 yellow cake mix
2 eggs
1 stick softened butter
Mix together and press in 9×13 cake pan

1 box or 3 3/4 cups of powdered sugar
I softened bar cream cheese (Original)
2 eggs
1 tsp vanilla
Mix and pour mix over cake mixture; spread evenly.

Back at 350 for 35-45 minutes till golden brown.

Sprinkle powdered sugar on top when it’s done to make it pretty.

In case you’re looking for a great devotional book for the new year or a wonderful historical fiction, check them out here in paperback and e-reader.
Looking Deeper at TheLateSooner'sDaughter-cover-mockup2

Eggnog Pound Cake

eggnog pound cake

Here’s a new use for eggnog. Yum!

3 cups flour
2 tablespoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 cup butter
2 cups sugar
4 eggs
1 teaspoon vanilla
1 1/4 cups eggnog

Optional Glaze:
1 cup powdered sugar
1-2 tablespoons eggnog

In small bowl, combine flour, baking powder, cinnamon, nutmeg, and salt. Set aside. In large mixing bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, mixing well between each addition. Add vanilla. Alternately add flour ingredients with eggnog, mixing well between each. Pour into two greased and floured loaf pans. Bake 40-50 minutes until pick inserted in center comes out clean. Cool ten minutes before removing from pans. You may dust with powdered sugar or glaze with the following:

To make glaze: In small bowl, combine powdered sugar and eggnog. Stir until thoroughly combined. Drizzle over cooled pound cake. Serve with your favorite fresh fruit. Serves 24. (This is even better the second or third day.)

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