An old family recipe brings back memories of people. The aroma and taste of this cake (my Grandmother Yvonne’s recipe that she made often) takes me back to special occasions and Grandma’s house. A tiny little lady–not quite five feet tall and probably never weighing 100 pounds–my grandmother was a wonderful cook. When she was sixteen, she dropped out of school to help support her family, and one of her early jobs was as a cook at the county jail. Those lucky inmates! Her sister made a terrific chocolate cake (which is always called “Auntie’s Chocolate Cake” in our family) that I’ll feature on a later blog. Coffee cake is great with coffee, but I like it anytime. Interestingly, this recipe was “lost” to me for years until my Aunt Carol came over to my house a few years ago for a party and brought me the recipe as a gift. I was thrilled and have made it over and over since then.

I don’t think Grandma Yvonne would mind if I shared her recipe. Here it is:

Mix together and then take out 3/4 cup of crumbs:

2 cups brown sugar

2 cups all-purpose flour

1/2 cup softened butter

After taking out the 3/4 cup crumbs, add these ingredients:

1 egg

1 cup buttermilk

1 teaspoon baking soda

Pour in pan, sprinkle reserved crumbs on top. Sprinkle cinnamon on top. Bake 25-30 minutes at 375 degrees. I usually use a 9×13 pan, but this time I made two 8-inch rounds and there was a cake to share!

I had it for the first time at a “progressive” neighborhood Christmas party where we moved from house to house eating desserts and drinking until we progressed to being full and drunk. But happy. I’m glad to say this is a cake for any season.

Here’s the recipe:

Butter and sugar a “Bundt” or fluted cake pan

Mix all these ingredients together for several minutes–it will be thick, so I use my Kitchenaid stand mixer.

1 box Yellow cake mix

1 package (6 ounces) chocolate instant pudding mix

1/2 cup sugar

1 cup oil

4 eggs

1/4 cup Khalua

1/4 cup Vodka

1/4 cup water

Pour in prepared pan and bake 50-60 minutes at 350 degrees. Let it cool about ten minutes then flip it out.

You can make a glaze from 1/4 cup Khalua and 1/2 cup powdered sugar or use another glaze of your choice.

I once went on an ice cream diet in which I attempted to live on ice cream. It didn’t last very long, but somehow I lost weight. Although I tend to be fairly fanatical about fitness and my fridge is full of fruits, vegetables, and organic dairy, I could eat ice cream every single day. In the summer, I think I do!

P.S. Did you see those Oreo cookies? Love’em.

Because I love orange and chocolate together, I made an orange flavored cake with a rich chocolate icing this week. The icing is made using Baker’s chocolate and the recipe is from the inside of the box. It’s easy and richly delicious. This cake got great reviews at my house this week!

Can’t believe I put thirteen candles on and my “Millenium Baby” is now a teenager.

Another week, another emptied cake plate. Now that summer is coming up, I better line up some summer themed cakes. And stock the baking cabinet to continue The Year of Cake. I’m having a lot of fun, and I hope you’re enjoying a taste, too!

“Chocolate,” she said emphatically.

No problem! I made chocolate cake, chocolate icing, and poured half a bag of chocolate chips on top for garnish.

I could eat this cake for three meals a day. Confession: there was a leftover piece after the official birthday party, but I did not send it home with the birthday girl. I ate it right off the cake plate the next day. At least I used a fork. I have some dignity.

My Dad is not an adventurous eater–he’s the kind of man who would order a cheeseburger in a fancy restaurant–so his favorite cake is white on white.

Nice day here in Ohio, so my big plan is pork chops on the grill. Hope the sunshine stays!

She has a few other books on there, too, focusing on birthdays or weddings. She is truly an artist! In addition to making her chocolate cake (which is delicious!), I also used her buttercream icing recipe. It’s a pretty common recipe, and I added Nestle’s “Choco bake” to make it chocolate. Have you ever used “Choco bake”? It comes in little foil packets and can be added to icing (and many other things) and it imparts rich chocolate taste without changing the consistency of the icing. Love it. I also use it to drizzle over cakes and desserts for appearance and a little hint of chocolate.

My usual family group of ten is coming over tonight for dinner and cake. Hope everyone enjoys this dessert!

1. It smells far better than it looks.

2. I wisely placed a cookie sheet under it so I don’t have to take a fire hose to the bottom of my oven.

3. I will know what size pan to use next time.