Tuesday, February 28, 2017


1 pkg (7-oz) unsweetened shredded coconut
1 ½ cups unbleached all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ cup (1 stick, 8 tablespoons) unsalted butter, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
½ teaspoon coconut extract (optional)
2 large eggs, room temperature
½ cup buttermilk, room temperature
For the Frosting
½ cup (1 stick, 8 tablespoons) unsalted butter, room temperature
3 cups powdered sugar
Pinch of salt
¼ teaspoon almond extract
1 teaspoon vanilla extract
2 – 3 tablespoons heavy cream
¼ cup chopped Blue Diamond Almonds coconut almonds

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.

Add ⅔ of the coconut to the baking sheet and bake for about 5 – 6 minutes, or until lightly toasted. Remove and allow to cool. Reserve about ⅓ cup of the toasted coconut and set aside for the frosting.

Raise the oven temperature to 350 degrees F.
Line a 12-cup muffin tin with cupcake liners.

In a bowl, mix together the flour, baking powder, and salt; set aside.

Beat the butter, sugar, and coconut (both toasted and untoasted) until light and fluffy. 

Add the extracts and beat well.

Beat in the eggs one at a time, mixing well between each addition.

Alternate between adding the flour (in three additions) and buttermilk (in two additions) beginning and ending with the flour.

Evenly divide the batter among the cupcake liners and bake for about 12 – 15 minutes, or until a wooden toothpick comes out clean.

Remove from the oven and allow to cool on a wire rack.

To Make the Frosting:Beat the butter for the frosting until smooth. Add the powdered sugar one cup at a time, beating well between each addition until well incorporated. Add in the salt and the extracts and mix well.

Add in the heavy cream one tablespoon at a time until the frosting is a nice smooth consistency.

Frost the cupcakes in your preferred method. Take the reserved coconut and add to the sides of the frosting. Top with the crushed almonds.

Note: This is a Blue Diamond Almonds recipe and picture.


1 Duncan Hines white cake mix

1 cup  all-purpose flour

1 cup granulated sugar

¾ tsp. salt

1 1/3 cups water

1 cup sour cream

2 tbsp canola oil

1 tsp. almond extract

1 tsp. clear vanilla extract

4 large egg whites

Preheat oven to 325 degrees.
Grease and flour a 9 x 13-inch baking pan; set aside.

In a large mixer bowl, stir together the dry cake mix, flour, sugar and salt.

Add the water, sour cream, canola oil, both extracts and the egg whites; beat on low speed until combined some some tiny lumps remain. The beating will take approximately four minutes.

Pour batter into the prepared pan and bake about 25 minutes until lightly browned and a wooden toothpick inserted in the center comes out clean.

Cool before frosting with your favorite frosting.

This makes a great cake for decorating for special occasions.

Note: File Photo


1 pkg (3-oz) ladyfingers, split

1 pkg (8-oz) strawberry flavor gelatin
1 3/4 cups boiling water
2 cups ice cubes
1 pint (2 cups) fresh strawberries
1 tub (8-oz) whipped topping, thawed

Trim 3/4-inch from ends of ladyfingers; place ends on bottom of a 9-inch springform pan. Stand remaining ladyfingers around side of pan, with the cut sides facing in.

Stir boiling water into gelatin in a large bowl for at least 2 minutes until gelatin is completely dissolved. Add ice cubes, stir until melted. Reserve 2 strawberries for garnish; mash remaining strawberries. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate 10 minutes or until mixture is very thick and will mound. Spoon into the ladyfinger lined pan. Refrigerate for 3 hours or until firm. Remove side of pan. Garnish with the reserved strawberries.


Note: This is a file photo very similar to this recipe.


2 1/4 cups sifted cake flour

1 1/2 cups sugar
1 tbsp baking powder
1 tsp salt
1/2 cup canola oil
5 egg yolks
3/4 cup unsweetened pineapple juice
1 cup egg whites (approx. 8 eggs)
1/2 tsp cream of tartar


2 cups whipping cream
1 can (20-oz) can crushed pineapple, well drained
Additional drained crushed pineapple for garnish, optional

Sift together the flour, sugar, baking powder and salt. Make a well in the center of the flour mixture and add, in this order, the oil, egg yolks, and pineapple juice. Beat until smooth. In a large mixing bowl, beat egg whites and the cream of tartar until very stiff peaks form. Pour batter in a thin stream over all egg white surface; fold in gently. Bake in an ungreased 10-inch tube pan at 350 degrees for 60 minutes. Invert pan. Allow cake to cool. Remove from pan and split into 2 layers. Fill and frost with the topping mix.

To make topping: Whip the whipping cream until creamy stiff. Fold into the crushed pineapple. Use to fill and frost the chiffon cake.

Note: File Photo

Monday, February 27, 2017


1/4 cup caramel ice cream topping

1 prepared graham cracker crust
1/2 cup chopped pecans
2 pkgs (4-serving size)chocolate cook and serve pudding & pie filling
3 cups milk
whipped cream, for garnish

Spread the caramel topping over the bottom of the crust. Sprinkle the pecans over the caramel. Refrigerate.

In a saucepan, stir the pudding mix into the milk. Stirring constantly, cook over medium heat until the mixture comes to a full boil. Remove from heat and allow to cool for 5 minutes. Stir twice during cooling. Pour into the crust and place plastic wrap on the surface of the filling. Refrigerate about 3 hours or until set. Before serving garnish with whipped cream, if desired.

Yield: 8 servings

Note: File Photo

Sunday, February 26, 2017


1 bottle (16-oz) white corn syrup

3 cups sugar
1 lb butter
1 can (14-oz) sweetened condensed milk

Pour the syrup into a heavy saucepan and cook to boiling, stirring often. Add butter and bring to a full boil. Add the sugar, stirring constantly while adding. Add the milk. Boil for about 15 minutes. Pour candy onto a buttered cookie sheet that has sides. Let stand until completely cooled. Cut with a very sharp knife and wrap caramels individually in plastic wrap.

Note: File Photo

Saturday, February 25, 2017


3 large egg whites

1/4 tsp cream of tartar
3/4 cup sugar
1/2 tsp almond extract
1/4 tsp liquid red food coloring
3 tbsp strawberry jam

Position oven racks to divide oven in thirds. Heat to 225 degrees.

Line 2 baking sheets with nonstick foil; set aside.

In a large mixing bowl, with mixer on medium speed, beat egg whites until soft peaks form when beaters are lifted. Turn speed to high and gradually add sugar; beat about 8 minutes until stiff, white, glossy peaks form and the mixture no longer feels grainy. Beat in almond extract and food coloring until thoroughly blended.

Spoon mixture into a large ziptop bag, snip 1/2-inch off 1 corner and pipe 72 small mounds, each about 1-inch across) 1-inch apart on baking sheets. Bake at 225 degrees for 1 hour and 45 minutes or until meringues feel firm. Turn off oven; leave meringues in oven at least 1 hour up to overnight until they are dry and crisp through. Peel off foil.

Before serving put 1/4 tsp of the jam on the bottom of 1 meringue and sandwich with another. Repeat with remaining meringues and jam.

To serve put the kisses on a serving plate and arrange around fresh strawberries, if desired.

NOTE: The meringues may be stored airtight at room temperature up to a month. Do not sandwich with jam until shortly before serving. Kisses are also good individually with out the jam.

Note: File photo of  kisses before being sandwiched with jam.

Friday, February 24, 2017


1 cup whipping cream
1 pkg (3-oz) cream cheese, softened
1/2 cup semi-sweet chocolate chips, melted
1 tsp vanilla
1 jar (7-oz) marshmallow creme
Beat the whipping cream until stiff peaks form. Set cream aside.
In a small mixer bowl, combine the softened cream cheese, chocolate, and vanilla; mix at medium speed until well blended. Blend in the marshmallow creme. Fold in the whipped cream. Pour mixture into a 1-quart serving bowl or four individual dishes. Cover and chill at least two hours before serving.

Note: This is a file photo.

Tuesday, February 21, 2017


2 cups all-purpose flour

1 tsp baking soda
1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 cup quick oats
1 pkg (12-oz) white baking chips, divided
1 cup shredded coconut
1 1/2 cups dried cranberries
1/3 cup milk

Preheat oven to 350 degrees. Lightly grease or spray a 15 x 10-inch jelly roll pan; set aside.

In a small bowl, combine flour and baking soda; set aside. Cream together the butter, brown sugar and granulated sugar; add eggs and vanilla. Add the flour mixture to the creamed mixture gradually. Blend in oats, 1 cup of the white baking chips, coconut and cranberries. Press dough evenly into the prepared jelly roll pan. Bake at 350 degrees for 20 minutes or until edges are golden brown and center is set. Cool completely.

In a small saucepan, cook and stir remaining baking chips and milk over low heat until smooth. Drizzle mixture over cooled bars. Sprinkle with chopped pecans, if desired. Cut into bars to serve.

Note: File Photo


2 cups all-purpose flour*

1 1/2 cups sugar
1 reg size can crushed pineapple
1 tsp baking soda
2 eggs
1 cup packed brown sugar
1 cup tiny pecan pieces

Preheat oven to 350 degrees.

Mix the flour, sugar, pineapple, baking soda, and eggs together until well combined. Lightly spray a 9 x 13-inch baking pan with nonstick cooking spray. Pour the mixture into the pan. Sprinkle the brown sugar and pecan pieces over the top of the batter. Bake at 350 degrees for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.


1 cup sugar
1 cup evaporated milk
1 stick butter
1 tsp vanilla

Mix the above ingredients together in a saucepan and bring to a boil over medium-low heat. Take a wooden toothpick and punch holes all over the top of the cake immediately after it comes out of the oven. Immediately pour the hot topping over the cake.

*I personally recommend always replacing all-purpose flour with white whole-wheat flour or at least doing half and half. That is based on my personal health and nutritional study. Just a healthier choice.

Note: This is a file photo as I have never took a picture of this recipe.

Friday, February 17, 2017


1 pkg (4-oz) sweet cooking chocolate

1/4 cup butter
1 2/3 cups evaporated milk
1 1/2 cups sugar
3 tbsp cornstarch
1/8 tsp salt
2 eggs
1 tsp vanilla
1 unbaked 10-inch pie shell
1 1/3 cups flaked coconut
1/2 cup chopped pecans

In a saucepan over low heat mix the chocolate and butter, stirring constantly until blended. Remove from the heat then gradually blend in the evaporated milk. In a medium mixing bowl mix the sugar cornstarch and salt together. Beat in the eggs and vanilla then slowly blend in the chocolate mixture. Pour the mixture into the unbaked pie shell. Combine the coconut and pecans; sprinkle over the chocolate mixture. Bake at 375 degrees for 45 to 50 minutes or until puffed and browned. Cover loosely with aluminum foil during the last 15 minutes of baking if topping appears to be getting too brown. Allow to cool for at least 4 hours before serving; this will allow the filling to set. Garnish with dollops of whipped cream to serve.

Note: File Photo

Thursday, February 16, 2017


1 reg size pkg Devil's Food cake mix

1/4 cup canola oil
2 eggs
1 1/4 cups water
1 pkg (4-serving size) instant chocolate pudding
1 pkg (6-oz) chocolate chips

Preheat oven to 350 degrees.

Pour the canola oil into a 13 X 9-inch pan. Tilt pan until the bottom is covered with the oil. Put the rest of the ingredients into the pan and stir with a fork until blended, about two minutes. Scrape sides and spread the batter evenly in the pan. Bake at 350 degrees for 35 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Sprinkle the cooled cake with powdered sugar. Run a knife around the edges of the pan to loosen cake and serve directly from the pan.

Note: File Photo

Wednesday, February 15, 2017


3 3/4 cups - (1 lb. box) Domino® Confectioners Sugar
1/2 cup - butter (1 stick), softened
3 to 4 tablespoons - milk
1 teaspoon - vanilla extract

In a large bowl with electric mixer at low speed, combine sugar, butter, milk and vanilla. Beat at medium speed 1 to 2 minutes until creamy. If desired, add more milk until frosting is spreading consistency.

Peanut Butter Crunch—--substitute peanut butter for butter; sprinkle either candy peanut butter pieces or chopped peanuts over frosting.

Chocolate—--add 1/3 cup unsweetened cocoa powder, adding milk a teaspoon at a time until desired consistency. Top with chocolate curls, if desired.

Orange—--substitute fresh orange juice for milk, add 1 tsp. orange extract and 1 tsp. grated orange zest. Top with thin strips of orange peel.

Lemon--substitute fresh lemon juice for milk, add 1 tsp. lemon extract and 1 tsp. grated lemon zest. Top with thin strips of lemon peel. 

Photo: Domino Sugar


2 cups non-fat dry milk powder

3/4 cup sugar
1/2 unsweetened cocoa powder
1/2 cup powdered non-dairy coffee creamer
dash of salt

In a large mixing bowl combine all the ingredients, blending well. Store in a tightly covered container or jar. This yields about 3 3/4 cups which will make fifteen 6-ounce servings.

To serve: Combine 1/4 cup of the mix and 3/4 cup boiling water in a cup or mug; stir to blend well. Add marshmallows and/or whipped cream, if desired. For a little peppermint flavor, add a peppermint stick for stirring.

Note: File Photo

Monday, February 13, 2017


3 1/2 cups warm water
3/4 cup sugar
1/2 cup canola oil
6 tbsp yeast
1 tbsp salt
3 eggs
10 1/2 cups all-purpose flour
3/4 cup melted butter
1 cup sugar
1 tbsp ground cinnamon

Mix the warm water, sugar, oil and yeast; allow to sit 15 minutes.

Add the salt, eggs, and flour. Mix for 10 minutes then allow to rest for 10 minutes.

Oil a flat surface but do not use flour. Dump dough onto the oiled surface; divide in half. Press one half into a rectangle; brush with  half the melted butter. Combine the cinnamon and sugar; sprinkle half over the melted butter. Roll the dough up tightly. Cut into 12 rolls and place on a greased cookie sheet. Repeat the process with the other half of the dough, butter, and cinnamon/sugar mixture. Allow to rise to about double in size.

Bake rolls at 400 degrees for 12-15 minutes until browned.

Remove from oven and allow to cool until lukewarm. Frost with the following frosting.


1/2 cup butter
2 dashes salt
2 tsp vanilla
6 cups powdered sugar
milk to make spreading consistency

Frost the cinnamon rolls.

Variations: Make orange rolls by using some orange juice with the milk.

Note: File Photo

Note: This recipe was given to me. I have not made this recipe.

Friday, February 10, 2017


Note: The picture shows Christmas cookies. Use cookie cutters for whatever occasion you are celebrating.

1/2 cup butter (no substitutions), softened
3/4 cup sugar
1 egg
3/4 tsp vanilla extract
1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt

In a mixing bowl, cream the butter and sugar; beat in the egg and vanilla extract.

Combine the flour, baking, powder and salt; gradually add to the butter mixture.

Cover dough and chill for an hour or until easy to handle.

On a lightly floured surface, roll out the dough to a thickness of 1/8-inch. Cut with cookie cutters and place 1-inch apart on ungreased cookie sheets or cookie sheets covered with parchment paper.

Bake cookies at 350 degrees for 8 to 10 minutes or until lightly browned. Cool on wire racks before glazing with the following glaze.

1 cup powdered sugar
1 tbsp milk
paste food coloring of your choice

In a small bowl, combine the powdered sugar and milk until smooth. Stir in the food coloring and lightly brush glaze on cookies. Let stand until glaze is set, about 10 minutes.

Note: File Photo from an old TOH where I found this recipe probably 16 or 17 years ago.

Thursday, February 9, 2017


1 can (15-oz) pinto beans, rinsed and drained

1 cup cocoa powder
3/4 cup butter, melted
1 tbsp vanilla extract
7 1/2 cups confectioners' sugar
1 cup chopped walnuts

Place the beans in a microwave-safe dish and mash with a fork until smooth. Cover the dish and heat in microwave 1 1/2 to 2 minutes or until heated through. Remove dish from microwave. Add the cocoa powder, butter, and vanilla. This will make a thick mixture. Slowly stir in the confectioners' sugar. Stir in the nuts. Press the mixture into the prepared pan. Cover and refrigerate until firm.

Yield: 3 1/2 pounds

Note: The pinto beans replace some of the butter normally used to make fudge. This fudge is creamy and the walnuts add crunch. No one will believe you made this fudge with beans!

Note: This is a file photo.

Wednesday, February 8, 2017


1 1/3 cups cake flour
1 3/4 cups sugar
3/4 tsp salt
1 3/4 cup (approx 12) egg whites
1 tbsp lemon juice
1 1/2 tsp vanilla
6 egg yolks
2 tbsp grated orange rind

Position oven rack in the lower 1/3 of oven. Heat oven to 375 degrees.

Mix 3 tbsp of the flour and 3 tbsp of the sugar in a medium bowl; set aside.

Sift together the remaining flour, 3/4 cup sugar and the salt. Sift twice onto waxed paper.

Beat egg whites and lemon juice in a large bowl at medium speed of electric mixer until soft peaks form. Gradually beat in remaining sugar until glossy peaks form. Beat in vanilla.

Add egg yolks and the grated orange rind to the flour mixture in a medium medium mixing bowl. Beat at high speed until pale yellow and ribbons form when beaters are lifted, approximately 3 minutes.

Fold the sifted flour mixture into egg whites in 3 additions. Remove 1/3 of the whites mixture; fold into the yolks mixture.

Alternately spoon white and yellow mixture into ungreased 10-inch tube pan. Run thin long knife through batter swirling the mixtures together to marble.

Bake in a 375 degree oven 35 to 40 minutes until golden and a toothpick inserted in top comes out clean. Invert pan to cool. Remove cake from pan when cooled. Garnish with fresh berries, if desired.

Note: File Photo

Tuesday, February 7, 2017


1 1/4 cups graham cracker crumbs

1/4 cup sugar
1/3 cup butter, melted

Preheat oven to 300 degrees.

Combine the graham cracker crumbs, sugar, and melted butter well. Press the mixture firmly onto the bottom of a 9-inch springform pan; set aside.

2 pkgs (8-oz each) low-fat cream cheese, softened
1 can (14-oz) sweetened condensed milk
3 eggs
1/4 cup ReaLemon Lemon Juice from Concentrate
1 carton (8-oz) sour cream, room temperature
Fresh strawberries or blueberries
Fresh mint leaves for garnish, if desired

In a large mixer bowl, beat the cream cheese until fluffy. Gradually beat in the sweetened condensed milk until mixture is smooth. Add the eggs and lemon juice; mix well. Pour into the prepared springform pan.

Bake at 300 degrees for 50 to 55 minutes or until the center is set; top with sour cream. Bake 5 minutes longer. Remove from oven. Allow to cool and then chill until serving time. Top with the berries in a decorative pattern or piled in the center.

Be sure to refrigerate any leftovers!

Note: File Photo

Monday, February 6, 2017


Note: I got this recipe from a friend who got it somewhere on line. Hints: This makes a soft sugar cookie unless you roll it thin. This recipe is best not rolled thin. Do not overbake! Very good cookies.
Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt
Mix all dry ingredients together in a small bowl
Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream
Blend wet ingredients until smooth in large bowl
Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.
Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk
Color the frosting in your color of choice. Once the cookies are cooled... frost and decorate as desired.

Friday, February 3, 2017


1 1/2 cups all-purpose flour
1/2 cup powdered sugar
1 tsp grated lemon peel
1 tsp grated orange zest
3/4 cup cold butter

In a food processor, combine the first 4 ingredients; cut in butter until crumbly. Process mixture until it forms a ball. Pat mixture into a lightly greased 9 x 13-inch baking pan. Bake at 350 degrees 12-14 minutes or until set and edges are lightly browned.

Meanwhile make the following Filling:
4 large eggs
2 cups granulated sugar
1/3 cup lemon juice
1/4 cup all-purpose flour
2 tsp grated lemon peel
2 tsp grated orange peel
1 tsp baking powder

In a mixing bowl combine all filling ingredients, mixing well. Pour filling over the hot crust and bake 14-16 minutes or until set and lightly browned.

While bars bake make the following Topping:
2 cups sour cream
1/3 cup granulated sugar
1/2 tsp vanilla extract

Combine all the topping ingredients together well; spread over the filling. Bake for another 7-9 minutes or until the topping is set.

Remove from oven and cool in pan on a wire rack.

Refrigerate overnight.

Cut into 36 bars before serving.

Note: This is a file photo.

Thursday, February 2, 2017


2 cans (8-oz each) crushed pineapple in its own juice

1 1/2 cups butter, softened
3 cups sugar
5 eggs
2/3 cup lemon-lime soda (7-Up type)
3 cups cake flour
1 tsp lemon extract
1 tsp vanilla extract
Pineapple Filling; recipe follows
Cream Cheese Frosting; recipe follows
2 cups flaked coconut

Preheat the oven to 350 degrees. Grease 4 9-inch round cake pans; line the bottoms with waxed paper. Grease and flour the waxed paper; set aside.

Drain the pineapple; reserve the juice for the cake and frosting. Reserve the pineapple for the filling. Set both aside.

In a large mixing bowl, beat the butter on medium speed of an electric mixer until creamy. Gradually beat in the sugar until fluffy. Beat in the eggs, one at a time, beating well after each is added.

Stir together the lemon-lime soda and 1/3 cup of the reserved pineapple juice. With the mixer on low speed, beat the cake flour into the butter mixture alternately with the soda mixture; begin and end with the cake flour. Beat in the lemon extract and the vanilla extract just until mixed in. Pour evenly into the four prepared pans.

Bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool for 10 minutes in the pans; remove from the pans to cool on wire racks. Cool completely.

To make the Pineapple Filling:

2 cups sugar
1/4 cup cornstarch
reserved pineapple
1 cup water

In a 2-quart saucepan stir together the sugar and cornstarch. Stir in the pineapple and the water. Cook the mixture over medium heat, stirring constantly, until the mixture boils and thickens. Allow to cool.

Place one cake layer on the bottom of the cake plate; spread the top with 1/2 cup of the filling. Repeat with th second,third, and fourth layers and the remaining filling, leaving a half-inch edge on the top.

To make the Cream Cheese Frosting:

1/2 cup butter
1 pkg (3-oz) cream cheese, softened
4 cups powdered sugar
1 tsp vanilla
3 to 4 tbsp of the reserved pineapple juice

Beat the butter ad cream cheese together in a large mixing bowl on medium speed until blended. Gradually beat in the powdered sugar, vanilla, and enough of the pineapple juice to make the frosting spreadable. Frost the side of the cake. Pipe a border around the top edge of the cake. Sprinkle the coconut on the sides and decorative top edge of the cake.

Note: File Photo

Wednesday, February 1, 2017


2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 1/2 cups water
2 tbsp instant coffee granules
4 bars (2-oz each) unsweetened baking chocolate, broken up, divided
2 cups sugar
1 cup butter, softened
1 tsp vanilla extract
3 eggs
Chocolate Glaze (recipe follows)

Preheat oven to 325 degrees.
Grease a 10-inch Bundt pan well; set aside.

In a small bowl, combine the flour, baking powder and baking soda; set aside.

In a small saucepan, bring the water and coffee granules to a boil; remove from heat. Add 3 of the chocolate bars, stir until melted and smooth.

In a large mixer bowl, beat the sugar, butter and vanilla extract until creamy. Add the eggs and beat on high for 5 minutes. Beat in the flour mixture alternately with the chocolate mixture. Pour into the prepared pan.

Bake at 325 degrees for 50 to 60 minutes or until a long wooden pick inserted into the center of the cake comes out clean. Place pan on a wire rack and cool the cake, in the pan, for 30 minutes. Remove from the pan and cool completely before adding the following glaze.

Chocolate Glaze:
3 tbsp butter
Remaining chocolate from cake recipe
1 1/2 cups powdered sugar
2 to 3 tbsp water
1 tsp vanilla extract
Additional powdered sugar, optional

Melt the remaining chocolate with the butter in a small heavy saucepan over low heat; stir until smooth. Remove from the heat and stir in the powdered sugar alternately with the water until of the desired consistency. Stir in the vanilla. Drizzle over top of the cake allowing some to run down sides. Sprinkle with a light dusting of powdered sugar for garnish, if desired.

Note: File Photo