Tag: cake

War Cake

War Cake

War Cake During the early months of 1942, the Japanese conquered the Philippines. This cut off the sugar imports to the United States. Shipments from other areas of the world were curtailed by 50% because the ships had to be used for military purposes. There […]

Tomato Soup Cake

Tomato Soup Cake

Tomato Soup Cake Have you ever had a tomato soup cake?  My Mom didn’t make it, but I had several friends whose mothers would make it. They’d have it in their lunches at school. I finally got around to making one after I was married. […]

Original Boston Cream Pie

Original Boston Cream Pie

Original Boston Cream Pie

Boston Cream Pie is one of those desserts that proves you’re a New Englander if you love it!  I’d keep one in the fridge all the time if I could.

The true history of Boston Cream Pie is cloaked in mystery.  No one is positive about where it came from or why it’s named after Boston.  As everyone knows, it isn’t a pie – it’s cake!  It’s just a plain butter cake with custard filling and a chocolate icing.

Boston’s Parker House Hotel has long taken the credit for this delectible dessert. No one there has ever seen fit to tell why they take credit for it. Boston Cream Pie has been on the Parker House menu since the day it opened in 1856. French Chef  Sanzian is mostly credited for creating this. This cake was originally served at the hotel with the names Chocolate Cream Pie or Parker House Chocolate Cream Pie.  This was the first hotel in Boston to have hot-and-cold running water, and the first to have an elevator.

It’s safe to say that the ancestors of this dessert were sponge cake or pound cake. Old timers even used rich sponge cakes for birthday cakes. The modern butter cake only came into being in the late 1870’s and 1880’s when baking powder was developed.  Even then, butter cake was not part of widespread commercial baking until emulsified shortenings were available in the 1930’s.

The real secret behind this pastry is the custard filling. When making this, it’s best to have fresh eggs and cream. But, because they tend to spoil easily, Boston Cream Pie has to have good refrigeration.

On December 12, 1996, Boston Cream Pie became known as the Massachusetts State Dessert. A civics class from Norton High School sponsored the bill.The pie beat out other candidates, including the Toll House cookie and Indian pudding.  Too bad they all couldn’t be the state dessert.

Are you ready to try to make one?  They’re really not that hard, but they do take some work and planning. You want to make sure your cake is completely cool before you add the custard. If you try one, let me know what you think in the comments.

Original Boston Cream Pie

May 20, 2019
: 12
: 1 hr
: 20 min
: 4 hr 20 min
: Medium

The total time includes the chill time and the cooling down time.

By:

Ingredients
  • For the Cake:
  • 1 3/4 cups sifted cake flour (sift before measuring)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons butter
  • 2 tablespoons solid vegetable
  • shortening (such as Crisco)
  • 3/4 cup plus 1 teaspoon sugar
  • 3 egg yolks
  • 2 teaspoons vanilla
  • 3/4 cup milk
  • For the Cream Filling:
  • 1 1/2 cups milk
  • 1 vanilla bean (small)
  • 1/2 cup sugar
  • 5 egg yolks
  • 1/4 cup flour
  • 1 tablespoon (1 envelope) gelatin
  • 2 tablespoons cold water
  • 1 cup heavy cream
  • 3 egg whites
  • 4 tablespoons sugar
  • For the Chocolate Icing:
  • 2 squares (2 ounces) unsweetened chocolate
  • 1 tablespoon butter
  • 1/2 cup granulated sugar
  • 1/4 cup condensed milk
  • 1/4 cup light cream or milk
  • 1 teaspoon vanilla
Directions
  • Step 1 For the Cake:
  • Step 2 Have all ingredients at room temperature. Preheat the oven to 375°. Butter two 8-inch cake tins and line the bottoms with wax paper.
  • Step 3 Thoroughly combine the flour, baking powder, and salt. Cream the butter and shortening until they are fluffy, then slowly beat in the sugar. Beat until the mixture is again very light and fluffy. Rub a dab between your fingertips — the sugar should be almost completely dissolved. If the mixture feels gritty, beat it some more. Beating thoroughly at this stage is important if you want a light-textured cake.
  • Step 4 When fats and sugar are thoroughly creamed, add the egg yolks one by one, beating thoroughly after each addition. Beat in the vanilla.
  • Step 5 Measure out the milk in a pouring pitcher so you can add it in two parts. Beat a third of the flour into the batter, then half the milk, then flour, milk, flour. Be sure each addition is thoroughly mixed in before you add the next, but do not beat any more than necessary.
  • Step 6 Divide the batter between the pans and smooth the tops. Bake for 10 minutes, then reduce the heat to 350° and bake 10 to 15 minutes more, or until the cake is browned and a toothpick emerges clean. Invert the layers onto wire racks, peel off the paper, and let cool.
  • Step 7 For the Filling:
  • Step 8 Split the vanilla bean to expose the seeds. Put it and the milk in a saucepan over medium low heat and cook only until small bubbles appear around the edge of the pan. Allow to cool.
  • Step 9 In a separate, heavy, non-aluminum saucepan, beat the 1/2 cup sugar with the egg yolks until well combined, then beat in the flour. Cook, stirring, over very low heat, until it starts to thicken. Pour in the milk in a thin stream, beating all the while. Add the vanilla bean.
  • Step 10 Cook, stirring, until the mixture is so thick it holds the path of the spoon. (It will do nothing for quite a while, then suddenly stiffen up, so don’t go wandering off and forgetting to stir or you’ll get wicked lumps.)
  • Step 11 Soften the gelatin in the water, then stir it into the thickened custard. Be sure the gelatin is completely dissolved, then turn off the heat. Stir from time to time as the custard cools to release steam that would thin it.
  • Step 12 When the custard has cooled, chill it. While it’s chilling, beat the cream until it forms soft peaks. Beat the egg whites until they start to thicken, then slowly add the sugar. Keep beating until you have a shiny meringue that forms slightly stiffer peaks than the whipped cream.
  • Step 13 By now the custard should be starting to set. Snatch it from the refrigerator and beat in the meringue. As soon as that’s incorporated, remove the vanilla bean and fold in the whipped cream.
  • Step 14 Again chill the filling until almost set — a matter of a few minutes only.
  • Step 15 Put the bottom cake layer on a serving platter. Pile on the filling and spread it to within an inch of the edge. Apply the iced top layer, pressing gently to spread the cream.
  • Step 16 Chill the cake until the filling is completely set — at least 3 hours.
  • Step 17 For the Icing:
  • Step 18 In a small pan or double boiler, melt chocolate and butter over low heat. Blend in sugar, condensed milk, and cream or milk. Cook until thickened. Remove from heat
  • Step 19 beat with a spatula or wooden spoon until cool. Blend in vanilla: Spread the icing on the top layer. There will be a little icing left. Drizzle it down the sides of the finished cake.
  • Step 20 Keep the cake refrigerated.
Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake

Lemon Buttermilk Pound Cake

This cake is so wonderfully moist. I didn’t add the glaze, but it does add alot of lemon flavor.

Lemon Buttermilk Pound Cake
Recipe Type: Cake
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 24
Recipe adapted from: https://butterwithasideofbread.com/lemon-buttermilk-pound-cake/
Ingredients
  • 2 1/2 cups white sugar
  • 1 1/2 cups butter softened
  • 4 eggs
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup buttermilk
  • 2 TBSP lemon juice
  • 1 TBSP lemon zest
  • Lemon Glaze:
  • 2 cups powdered sugar
  • 2 TBSP softened butter
  • 2 TBSP lemon juice
  • 2 tsp lemon zest + more for garnish on top about 1 TBSP total
  • 1 TBSP milk
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a bundt cake pan.
  2. Beat white sugar and 1 1/2 cups butter together in a bowl with an electric mixer until light and fluffy. Add eggs one at a time, thoroughly beating each egg into the butter mixture before adding the next.
  3. Combine flour, salt, and baking soda together in a bowl. Add 1/3 of the flour mixture to the butter mixture; mix well. Pour in 1/2 the buttermilk and beat until combined. Repeat adding the remaining flour mixture and buttermilk, beating well after each addition, and ending with the flour mixture. Stir lemon juice and zest into batter. Batter should be very smooth and have a silky texture- almost as if it was whipped. Pour batter into prepared cake pan.
  4. Reduce oven temperature to 325 degrees F and bake for 70-75 minutes. Cool in the pan for 10 minutes before removing to a cake platter or plate.
  5. How to make Lemon Glaze:
  6. Whisk powdered sugar, lemon juice, 2 tablespoons soft butter, lemon and lemon zest together in a bowl until glaze is smooth. Once cake has fully cooled, pour the glaze over the cake, letting some drizzle down the sides and into the center. Top with additional lemon zest, if desired.

 

Easter Babka

Easter Babka

Easter Babka This is another dessert that my friends mother would make. These are so good!  If you try it, let me know what you think in the comments. Easter Babka Recipe Type: Dessert Cuisine: Polish Author: Marsha Powell Prep time: 2 hours 15 mins […]

Meyer Lemon Pound Cake

Meyer Lemon Pound Cake

Meyer Lemon Pound Cake This cake is so incredibly good. It’s nice and moist, too.  Meyer Lemon Pound Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook time: 50 mins Total time: 1 hour 5 mins Serves: 12 Recipe adapted […]

Gur Cake

Gur Cake

Gur Cake

Here’s another recipe I haven’t tried yet. But, I’m planning on it. It sounds really good.

Gur Cake
Recipe Type: Dessert
Cuisine: Irish
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 12 ounces cinnamon rolls or raisin bread
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 2 teaspoon of equally mixed nutmeg, mace, cinnamon
  • 1 cup dried fruit (dates, raisins, figs, etc.), finely minced
  • 1 large egg
  • 1/2 cup of milk
  • 12 ounces puff pastry
  • Milk
  • 1 ounce sugar
Instructions
  1. Mix the rolls/bread, flour, sugar, spices and dried fruit in a food processor until it becomes like a stiff paste. Add the egg and milk and mix again.
  2. Grease an 8″ x 8″ cake pan. Line the bottom with one layer of puff pastry. Spread the filling over the top. Cover with a second layer of puff pastry. Using a fork, poke holes in the top of the pastry. Brush with a little milk and sprinkle with sugar. Press a buttered piece of heavy duty foil on top of the pastry to prevent from rising while it cooks.
  3. Bake at 355 degrees for 40 minutes. Allow to cool in the cake tin. Turn out of pan and cut into 2″ x 2″ squares.

 

Irish Chocolate Coffee Bundt Cake

Irish Chocolate Coffee Bundt Cake

Irish Chocolate Coffee Bundt Cake Is it too early for Irish recipes?  St. Patrick’s Day is right around the corner so let’s get started. Irish Chocolate Coffee Bundt Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 25 mins Cook time: 1 hour […]

Best Ever Coffee Cake

Best Ever Coffee Cake

Best Ever Coffee Cake This coffee cake has the most wonderful cream cheese filling inside.  I didn’t put the icing on it because we didn’t want any, but you probably will. Best Ever Coffee Cake Recipe Type: Breakfast Cuisine: American Author: Marsha Powell Prep time: […]

Neiman Marcus Cake

Neiman Marcus Cake

Neiman Marcus Cake

Have you ever been in a Neiman Marcus store?  They have some gorgeous stuff. Their yearly Christmas catalog is unbelievable.   This cake is just as fantastic as their store.  

Neiman Marcus Cake
Recipe Type: Cake
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1 box cake mix, any flavor
  • 1 stick butter
  • 2 eggs
  • 1 cup chopped nuts
  • ICING
  • 1 (8-ounce) package cream cheese, softened
  • 1 (16-ounce) box powdered sugar
  • 1 egg
Instructions
  1. Blend cake mix, butter and eggs. Mix in nuts.
  2. Then spread batter into a greased and floured 13 x 9 pan.
  3. Mix all ingredients for icing together. Then pour icing on top of the cake batter.
  4. Bake at 350°F for 45 minutes.

 

Outrageous Cherry Dr Pepper Cake

Outrageous Cherry Dr Pepper Cake

Outrageous Cherry Dr Pepper Cake In Texas, Dr Pepper is practically a staple in everyone’s refrigerator. This cake just had to be made. Outrageous Cherry Dr Pepper Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 10 mins Cook time: 30 mins Total […]

Red Wine Chocolate Poke Cake

Red Wine Chocolate Poke Cake

Red Wine Chocolate Poke Cake This is going to be so nice to have for your Valentine’s Day dinner. I’m going to make it up for us. Red Wine Chocolate Poke Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook […]

Better Than Anything Bundt Cake

Better Than Anything Bundt Cake

Better Than Anything Bundt Cake

This is wonderful.  I know you all will love it – especially all you chocoholics,

Better Than Anything Bundt Cake
Recipe Type: Cake
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 box chocolate cake mix
  • 1 1/2 cups water
  • 1/2 cup oil
  • 3 eggs
  • 1 {14 oz} can sweetened condensed milk
  • 1 {16 oz} jar caramel sauce
  • 1 {8 oz} container Cool Whip, thawed
  • 3 Heath Bars {chopped/crushed}
Instructions
  1. Preheat oven to 350 degrees and prepare bundt pan by spraying it with nonstick spray and sprinkling it with cocoa powder. Make the cake mix as directed on the back of the box {mine required 1 1/2 cups water, 1/2 cup oil and 3 eggs}, pour into prepared bundt pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 5 minutes. Turn cake out of bundt pan and turn over on its top, on serving dish. Poke holes in top of cake {lots of holes…but not all of the way through the cake}, pour over sweetened condensed milk and then caramel sauce. Once cake is completely cooled, spread top with Cool Whip and sprinkle with chopped Heath Bars. Store in refrigerator for up to 5 days.

 

 

Cream Cheese Pound Cake

Cream Cheese Pound Cake

Cream Cheese Pound Cake I’ve made this many times and it always comes out great. I’m sure you’ll love it. Cream Cheese Pound Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 1 hour 45 mins Total time: 2 […]

Hot Fudge Sundae Cake

Hot Fudge Sundae Cake

Hot Fudge Sundae Cake I made this a while back and found the recipe this morning. It’s so good!  I think I’ll have to make it this weekend. Hot Fudge Sundae Cake Recipe Type: Dessert Cuisine: American Author: Marsha Powell Prep time: 15 mins Cook […]

Hot Milk Cake

Hot Milk Cake

Hot Milk Cake

This is another depression era recipe. I’ve never made one, but I’m sure I had some when I was a kid.

Hot Milk Cake
Recipe Type: Cakes
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 1/2 cup butter
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • 4 eggs at room temperature
  • 2 cups sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • Powdered sugar for dusting, optional
  • Topping:
  • 1 1/2 cups brown sugar, packed
  • 1 1/2 cups butter
  • 1/2 cup evaporated milk (or half and half)
  • 2 cups shredded coconut
  • 3/4 cup chopped nuts
Instructions
  1. Preheat the oven to 325°F. Adjust an oven rack to the middle position. Grease and flour a 12-cup tube pan or Bundt cake pan.
  2. In a small saucepan over low heat, melt the butter. Stir in milk and vanilla and continue to heat until small bubbles form around the outside of the pan and the mixture is very hot but not boiling. Reduce heat to low.
  3. Meanwhile, in an electric mixer fitted with the whisk attachment, combine eggs and sugar on medium-high speed for 5 minutes. In a medium bowl, sift together flour, baking powder, and salt.
  4. Once the egg and sugar mixture has tripled in volume, slowly add the hot milk mixture, mixing on low speed until incorporated. Add the dry ingredients in two batches, mixing after each addition until just incorporated.
  5. Pour the batter into the prepared pan and bake for 1 hour, checking 5 minutes prior to baking end time. A toothpick inserted into the middle of the cake should come out clean, with a few crumbs attached, but do not over-bake.
  6. Cool in the pan for 10 minutes before inverting onto a cooling rack or serving plate to cool completely. Dust with powdered sugar if desired or make up the Topping.
  7. Topping:
  8. Bring butter, evaporated milk, and sugar to a boil, stirring to melt the sugar.
  9. Remove from heat and stir in coconut and chopped nuts.
  10. Spread mixture on the warm cake and place under the broiler until golden, watching the topping closely.

 

Depression Era Chocolate Cake

Depression Era Chocolate Cake

Depression Era Chocolate Cake I love this recipe when you need a dessert, but haven’t been shopping.  You don’t need any eggs, milk or butter. The cake comes out really good. Depression Era Chocolate Cake Recipe Type: Cakes Cuisine: American Author: Marsha Powell Prep time: […]

Boston Cream Pie

Boston Cream Pie

Boston Cream Pie I can’t post a lot of New England recipes and leave this out. This is so very good. If you’ve never tried one, then you really should. Boston Cream Pie Recipe Type: Dessert Cuisine: American Author: Marsha Powell Prep time: 20 mins […]

Cranberry Christmas Cake

Cranberry Christmas Cake

Cranberry Christmas Cake

This would be so pretty sitting on your Christmas breakfast table. I haven’t made this one – yet.

Cranberry Christmas Cake
Recipe Type: Cake
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 10
Recipe published by Mary. https://barefeetinthekitchen.com/cranberry-christmas-cake/
Ingredients
  • 3 eggs
  • 2 cups sugar
  • 3/4 cup butter softened
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 12 oz fresh cranberries
Instructions
  1. Preheat oven to 350 degrees. With a mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
  2. Spread in a buttered 9×13 pan. (This pan is my favorite!) Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. (I baked mine for 43 minutes.) Let cool completely before cutting into small slices. I cut mine into fairly small pieces, about 1″x2″, so that they could be easily eaten at a party. Enjoy!

 

Buche de Noel

Buche de Noel

Buche de Noel These are a bit of work, but the end result is so pretty.  Your guests will love it. Buche de Noel Recipe Type: Dessert Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: […]

Mary Todd Lincoln’s Cinnamon Cake

Mary Todd Lincoln’s Cinnamon Cake

Mary Todd Lincoln’s Cinnamon Cake I love finding these old recipes. And most especially when it’s in my old recipe box.  Mary Todd Lincoln’s Cinnamon Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 1 hour Cook time: 40 mins Total time: 1 […]

Christmas Rainbow

Christmas Rainbow

Christmas Rainbow

I made this years ago when the kids were at home. You can always make it for different holidays using different colors of Jell-O.  

Christmas Rainbow
Recipe Type: Dessert
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 10
Ingredients
  • 1 – 18 oz white or french vanilla cake mix
  • + eggs, oil and water called for on cake mix
  • 1 – 3 oz box strawberry, raspberry or cherry Jell-O (I used strawberry)
  • 1 – 3 oz box lime jell-O, dry
  • 2 – cups boiling water
  • 1 – 16 oz container Cool Whip, Dream Whip or
  • Vanilla Cool Whip frosting*
  • holiday sprinkles
Instructions
  1. Prepare and bake cake according to package directions for a 2 layer round cake. Place cakes, top-sides up, in clean 8 or 9-inch round pans; pierce with large fork at 1/2-inch intervals.
  2. In a separate bowl add 1 cup boiling water to each flavor dry gelatin mix; stir 2 minutes until completely dissolved. Slowly pour 3/4 of the red gelatin mixture over 1 cake round and 3/4 of the lime gelatin over second cake layer. Discard the remaining jell-O
  3. Refrigerate cakes 3 -4 hours. Remove cakes from refrigerator and dip bottoms of cake pans in warm water for 10 seconds to release the cakes from the pans.
  4. Frost cake layers with Cool Whip or use Cool Whips new frosting found in the freezer section. Add sprinkles and refrigerate cake at least 1 hour before serving.
  5. Note: I’ve never seen the Cool Whip Frosting. It’s supposed to be in the freezer section. I used just plain Cool Whip.

 

Mama’s Jam Cake

Mama’s Jam Cake

Mama’s Jam Cake Years ago I worked in a small cafe. The lady who owned it gave me this recipe. Mama’s Jam Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 55 mins Total time: 1 hour 15 mins […]

Scripture Cake

Scripture Cake

Scripture Cake This recipe was given to me years ago by a neighbor. She was so sweet and wrote everything down including the scripture in which the ingredient is mentioned. Scripture Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook […]

Bacardi Rum Cake

Bacardi Rum Cake

Bacardi Rum Cake

I made this one time for a big family get-together. It was meant for the adults, but the kids managed to get some, too.  I was surprised that they liked it.  

Bacardi Rum Cake
Recipe Type: Cake
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 16
Ingredients
  • Cake:
  • 1 1/2 cups pecan pieces, reserve 1/4 cup
  • 4 whole eggs
  • 1/2 cup water
  • 1/2 cup of vegetable oil
  • 1/2 cup gold rum, Bacardi
  • 1 (18.25-ounce) box classic yellow cake mix (recommended: Duncan Hines Moist Deluxe)
  • 1 (1-ounce) small box instant vanilla pudding mix (recommended: Jell-O)
  • Glaze:
  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 stick butter
  • 1/2 cup gold rum (recommended: Bacardi)
Instructions
  1. For Cake:
  2. Grease a Bundt pan and spread pecans on the bottom of the pan. Beat eggs, oil, water and rum in mixer just until incorporated. Add pudding mix and cake mix and beat on med. about 3 to 5 minutes just until you get a smooth texture. Pour into pan and bake at 350 degrees F for 40 to 45 minutes. The cake should have a light golden brown color, but will darken with the glaze.
  3. NOTE**The glaze needs to be prepared approximately 10 minutes before cake is ready.
  4. For Glaze
  5. Melt butter in saucepan and add the sugar and water, bring to a boil. Once it starts to boil, take off the heat and add the rum. Pour into a large measuring cup that will hold that amount or more. Set Aside
  6. Once cake is ready, take out of oven and leave in pan. Gently prick holes into the cake with a skewer. Slowly pour half of the glaze over the cake making sure to fill in all the holes. Once the cake has soaked up the glaze, turn cake over, removing pan, onto the base that the cake will stay on. Gently prick more holes on other side and slowly pour other half of glaze over cake. Fill the center of the cake with reserved pecans. Let cool and enjoy. The cake is best if left at room temperature.
  7. NOTE** Make sure you have plenty of paper towels underneath the plate as the glaze will run down the sides of the cake.

 

Chocolate Bourbon Cake

Chocolate Bourbon Cake

Chocolate Bourbon Cake This is one of those cakes that I like to save for special adult birthdays.  It’s rich and delicious. Chocolate Bourbon Cake Recipe Type: Cake Cuisine: American Author: Marsha Powell Prep time: 20 mins Cook time: 45 mins Total time: 1 hour […]