Category Archives: Cakes & Frostings

Red Velvet Cheesecake




Red Velvet Cheesecake

This is an easy no-bake white chocolate cheesecake.  Layered between red velvet cake rounds.  I made this for my Valentine’s Day meal for my family.  Rest of menu was Bacon-wrapped Filet, Twice Baked Potatoes and Creamed Corn.  Delicious!

  • 2 (9-inch) red velvet cake rounds (I used a cake mix, but you can use any red velvet cake recipe you like)
  • 2 cups (8-oz.) confectioners’ sugar
  • 8 tablespoons unsalted butter, softened
  • 3 (8-oz.) packages cream cheese, softened
  • 3/4 teaspoon vanilla extract
  • Pinch salt
  • 1 1/2 teaspoons unflavored gelatin
  • 1 1/2 cups heavy cream
  • 1/2 cup granulated sugar
  • White chocolate curls

For the cake:  Using serrated knife, split cakes horizontally 1 inch from bottom.  Using your fingers, crumble tops into small crumbs; set crumbs aside in airtight container.  Set 1 remaining cake round in 9-inch springform pan; reserve second cake round.

For the Frosting:  Using stand mixer fitted with paddle, beat confectioners’ sugar and butter on medium-high speed until fluffy, about 2 minutes.  Cut 8 oz. cream cheese into 4 pieces and add 1 piece at a time, continuing to beat until incorporated, about 30 seconds.  Beat in vanilla and salt.  Refrigerate frosting until ready to use.

For the filling:  Sprinkle gelatin over 1/2 cup heavy cream in small saucepan and let sit until gelatin softens, about 5 minutes.  Cook mixture over low heat until edges are just bubbling.  Add white chocolate and continue to cook, stirring constantly, until just melted and smooth.  Set aside to cool slightly, about 15 minutes.  Using clean stand mixer fitted with whisk, whip remaining 1 cup heavy cream on medium-high speed to soft peaks, 1 to 2 minutes; transfer to medium bowl and set aside.  Using now-empty stand mixer fitted with paddle, beat remaining 1 pound cream cheese and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.  Reduce speed to medium-low, add white chocolate mixture, and mix until just combined, scraping down sides of bowl as needed.  Using rubber spatula, gently fold in whipped cream until combined.

To assemble:  Spread filling over cake in pan and smooth into even layer.  Place remaining cake round, cut side down, on top.  Cover with plastic wrap and refrigerate until set, about 6 hours.  Run thin knife between cake and sides of pan; remove sides of pan.  Transfer cake to cake stand or plate.  Spread frosting in even layer over top and sides of cake.  Gently press reserved cake crumbs onto sides of cake.  Place mound of chocolate curls in center of cake.

“Words spoken rashly do more harm than good.”


Watergate Cake



Watergate Cake

To make this cake, I had to talk my sweet niece, Rhonda, out of the recipe.  I guess it has been a secret for a long time.  And then I had to get her approval to put it on my blog.  Thank you, Rhonda.  And thank you to her daughter, Holly for helping me.  This is a delicious cake to make for St. Patrick’s Day.  Or any other day for that matter, but it is such a beautiful green, it just seems right for St. Patrick’s Day or Christmas.

  • 1 box white cake mix
  • 1 large pkg. instant pistachio pudding mix
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 cup 7-Up or Sprite

In a mixer, combine all ingredients; mix well.  Pour into a greased and floured bundt cake pan.  Bake at 350 degrees for 40 to 50 minutes.  Cool completely and then frost.


  • 1 large pkg. pistachio pudding mix
  • 1 pkg. Dream Whip (I used a small Cool Whip)
  • 1 cup milk

Beat everything together and frost cake.  Refrigerate.

“Witness for Christ with your life as well as your lips.”

Strawberry Cream Dessert



Strawberry Cream Dessert

This is such an easy and delicious dessert to make.  I made this for our bridge group and everyone loved it.  My 10-year old grandson loves strawberries and he was considering having this for his birthday cake this month.  We will just have to wait and see what he decides.

  • 1 1/2 cups sugar
  • 5 tablespoons cornstarch
  • 1 pkg. (3-oz.) strawberry jello
  • 2 cups water
  • 2 lbs. fresh strawberries, hulled, divided
  • 1 pkg. (8-oz.) cream cheese, softened
  • 1 can (14-oz.) sweetened condensed milk
  • 1 carton (12-oz.) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10-oz.), cut into 1-inch cubes

For glaze, in a large saucepan, combine the sugar, cornstarch and jello.  Add water and stir until smooth.  Cook and stir over medium-high heat until mixture begins to boil.  Cook and stir 1 to 2 minutes longer or until thickened. Remove from the heat; cool completely.  Cut half of the strawberries into quarters; fold into glaze.

In a small bowl, beat cream cheese until smooth.  Beat in milk until blended.  Fold in whipped topping.

In a 9 x 13-inch baking dish, layer half the cake cubes, glaze and cream mixture.  Repeat layers.  Cut remaining strawberries in half and arrange over the top.  Cover and refrigerate for at least 2 hours or overnight.

12 to 16 servings.

“To be doing good is man’s most glorious task.”

Red Cake or Cupcakes / Butter Frosting



Red Velvet Cake / Cupcakes / Butter Frosting

I have been making this cake for years.  My family just loves it.  But it is the frosting that makes this cake. You can make a layer cake, a 9 x 13 cake or cupcakes.  If you make cupcakes, it makes about 18.

  • 1/2 cup butter, softened (must use butter)
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tablespoons cocoa
  • 2 (1-oz.) bottles red food coloring
  • 2 1/2 cups flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 2 oz. (4 tablespoons) water
  • 1 teaspoon baking soda
  • 1 teaspoon white vinegar

Preheat oven to 350 degrees.

Cream butter and sugar until fluffy.  Add eggs and beat well.  Make paste of cocoa and food coloring and add to sugar mixture.  Add flour and salt alternately with buttermilk, vanilla and water.  Add baking soda and blend well.  Stir in vinegar gently.  Do not beat!!

Bake in 2 round pans for 30 minutes, a 9 x 13 baking pan for 35 to 40 minutes, and cupcakes for 20 minutes.  Or until toothpick comes out clean.  Cool and frost.

Butter Frosting

  • 6 tablespoons flour
  • 1 1/2 cups milk
  • 1 1/2 cups butter, softened
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons vanilla extract

Cook flour and milk until thick, stirring constantly.  Cool completely.

Cream butter, sugar and vanilla until fluffy.  Add cooled milk mixture.  Beat at high speed on your mixer for 10 minutes.  Yes, I said 10 minutes.  Frost your cake.

“The cross of Christ is the bridge between God and man.”



Chocolate-Toffee Cobblers


chocolatetoffeecobblerChocolate-Toffee Cobblers

  • 8 tablespoons unsalted butter
  • 1 cup plus 2 tablespoons self-rising flour
  • 1 3/4 cups plus 2 tablespoons sugar, divided
  • 5 1/2 tablespoons cocoa powder, divided
  • 1 tablespoon instant espresso powder
  • 1/2 cup plus 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 1 cup toffee chips, divided
  • 1 1/2 cups boiling water
  • Sweetened whipped cream

Preheat oven to 350 degrees.

Divide butter evenly among 8 (1-cup) ramekins.  Place ramekins on a rimmed baking sheet.  Place in oven until butter melts, 3 to 4 minutes.  Set aside.

In a large bowl, stir together flour, 3/4 cup plus 2 tablespoons sugar, 1 1/2 tablespoons cocoa, espresso, milk, and vanilla.  Pour batter over melted butter in prepared ramekins.

In a medium bowl, stir together remaining 1 cup sugar, remaining 4 tablespoons cocoa, and 1/2 cup toffee chips.  Sprinkle  over batter.  Pour approximately 3 tablespoons boiling water evenly over top of each cobbler.

Bake until top is set, 20 to 25 minutes.  (Center will be not be set.)  Top with whipped cream and remaining toffee chips.

Note:  You can also prepare this recipe in a 2-quart baking dish.

“Count your many blessings and you’ll soon lose count.”


Quick Rhubarb Cake


quickrhubarbcakeQuick Rhubarb Cake

This is somewhat of a pudding cake.  Rich and heavenly!

  • 1 box yellow cake mix
  • 3 cups thinly sliced rhubarb
  • 1/2 cup chopped nuts, opt.
  • 1 cup sugar
  • 2 cups heavy cream

Mix cake as directed on box and pour into greased and floured 9 x 13-inch baking pan.  Sprinkle rhubarb and nuts over cake batter.  Sprinkle sugar over rhubarb and nuts.  Pour unwhipped cream over top.  Bake in 350 degree oven for 40 to 45 minutes.

“Since God’s hand is in everything, you can leave everything in God’s hand.”

Art’s Apple Cinnamon Bread


applecinnamonbreadArt’s Apple Cinnamon Bread

My husband doesn’t cook or bake, so when he came to me and said he wanted to make this bread I was shocked.  I said “Go For It!, I’ll give you moral support”.  I have to say that he picked a good recipe.  It was delicious!

  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1 apple, peeled and chopped

Preheat oven to 350 degrees.  Grease and flour a 9 x 5″ loaf pan.

Mix brown sugar and cinnamon together in a bowl.

Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy.  Beat in eggs, 1 at a time, until incorporated; add vanilla extract.

Add flour and baking powder to creamed butter mixture.  Mix milk into batter until smooth.  Pour half the batter into the prepared pan;  add half the apples and half the brown sugar mixture.  Repeat layer with remaining batter, apples and brown sugar mixture.  Swirl mixture with spoon lightly.

Bake for 40 to 50 minutes or until toothpick inserted in center of loaf comes out clean.

“When we worship God, only our best is good enough.”