RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING

These recipes are from C&H Sugar. The cream cheese frosting is yummy and holds its shape well.

For the cupcakes:
1 1/4 cups vegetable oil
1 cup buttermilk
2 large eggs
1 teaspoon white vinegar
2 teaspoons vanilla extract
Red food coloring (See Kelly's Notes)
2 1/2 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon unsweetened cocoa powder

For the frosting:
2 (8-oz.) packages cream cheese, at room temperature
1 cup powdered sugar
2 1/2 teaspoons vanilla extract
1 1/3 cups cold heavy whipping cream

Make the cupcakes:
Preheat the oven to 350F. Line a cupcake pan with liners.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the oil, buttermilk, eggs, white vinegar, vanilla extract and enough red food coloring until the mixture is well combined and reaches your desired color.

In a separate medium bowl, sift together the flour, sugar, baking soda, salt and cocoa powder.

Add the dry ingredients to the wet ingredients, 1/2 a cup at a time, mixing between each addition to avoid any lumps in the batter.

Fill each cupcake liner about 3/4 full with batter and bake for 18 to 20 minutes until a toothpick inserted comes out clean. Transfer the cupcakes to a cooling rack to cool completely while you make the frosting.

Make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Sift the powdered sugar into the bowl, beating to combine, then add the vanilla extract.

Remove the paddle attachment and attach the whisk attachment. Stream in the cold heavy cream, whisking at medium-high speed until the frosting is thick enough to pipe. (This may take several minutes, depending on your mixer speed. Aim for stiff peaks.) Transfer the frosting to a piping bag fitted with your desired pastry tip. Pipe the frosting onto the cooled cupcakes and serve immediately.

Kelly's Notes:
To get the deep, dark red color in the photos, I use a gel-based food coloring. Regular water-based food colorings are less concentrated and thus require more to achieve the same rich color. If you are using the water-based food coloring in this recipe, you'll need about 3 tablespoons to achieve a good color. If you're using the gel-based food coloring, start with 4 to 5 drops and add more as needed.

This frosting recipe makes enough to pipe tall, thick swirls onto the cupcakes. If you'd rather slather the cupcakes using less frosting, divide the frosting recipe in half.

PEPPERMINT CHOCOLATE CAKE

I had this recipe at one time, thought about it today and looked it up online.  It is from Woman's Day magazine.

2 1/2 cup(s) all-purpose flour

1 1/4 cup(s) unsweetened cocoa

2 1/4 cup(s) granulated sugar

3/4 cup(s) packed brown sugar

2 1/4 teaspoon(s) baking soda

3/4 teaspoon(s) baking powder

3/4 teaspoon(s) kosher salt

1 1/2 cup(s) whole milk

3/4 cup(s) canola oil

3 large eggs

1 1/2 teaspoon(s) peppermint extract

1 1/4 cup(s) boiling water

20 mini candy canes

3 package(s) (8 ounces each) cream cheese, at room temperature

3/4 cup(s) (1 1/2 sticks) unsalted butter, at room temperature

1 box(es) (1-pound) box confectioners' sugar

peppermint meringues, for decorating (optional)

 Heat oven to 350 degrees F. Coat three 8- by 2-inch round cake pans with cooking spray. Line the bottoms with parchment paper; spray the paper.

In a large bowl, whisk together the flour, cocoa, granulated and brown sugars, baking soda and powder, and salt. In a bowl, whisk together the milk, oil, eggs, and peppermint extract. Mix the milk mixture into the flour mixture until fully incorporated. Mix in the boiling water (the batter will be thin).

Divide the batter among the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pans before transferring to a wire rack to cool completely.

Meanwhile, crush the candy canes and make the icing. Using an electric mixer, beat the cream cheese and butter in a large bowl until smooth. Beat in the confectioners' sugar until light and fluffy, about 3 minutes.

Place one cake layer on a platter. Spread 1 1/4 cups icing over the top. Top with another layer and 1 1/4 cups icing. Top with the last cake layer. Frost sides and top with the remaining icing. Gently pat the crushed candy canes all over the sides of the cake. Top with meringues (if using).

Peppermint Meringues:

2 large egg whites

1/4 cup(s) granulated sugar

1/4 teaspoon(s) cream of tartar

1/8 teaspoon(s) peppermint extract

Red gel or paste food coloring

Heat oven to 200 degrees F. Line baking sheets with parchment paper.

In a large metal or glass bowl, whisk together the egg whites, sugar, and cream of tartar. Set the bowl over (but not in) a saucepan of simmering water and cook, whisking constantly, until the sugar is dissolved and the whites are very warm to the touch, 2 to 3 minutes.

Remove from heat and, using an electric mixer, beat on low speed, gradually increasing the speed to high, until soft glossy peaks form, about 5 minutes. Beat in the peppermint.

Transfer 1 tablespoon meringue mixture to a small bowl and tint red. Using a paintbrush or a skewer and the red meringue mixture, paint 3 vertical stripes in a pastry bag fitted with a 3/4-inch star pastry tip.

Carefully spoon the white egg white mixture into the piping bag, being careful not to smear the red meringue. Pipe small stars (about 3/4 inch) onto the prepared baking sheet. Bake the meringues until just set on the outside, 20 to 30 minutes. Slide the sheets of parchment paper onto wire racks to cool completely.

GIANT CINNAMON-CHEESE DANISH

1 can (17.5 oz) Pillsbury Grands refrigerated cinnamon rolls with buttercream icing

1 pkg (8-oz) cream cheese, softened

1/2 cup sugar

2 tsp sour cream

1 tsp lemon juice

1 tsp vanilla

Heat oven to 350-degrees. Lightly grease 9-inch glass pie plate with shortening, or spray with cooking spray. Separate dough into 5 rolls; set icing aside. Unroll 1 roll into long strip of dough; reroll loosely and place in center of pie plate. Unroll second roll; loosely wrap around first roll, cinnamon side in. Replace any cinnamon tat fall off. Repeat with remaining rolls, coiling dough in pan into spiral shape.

In a small bowl, beat remaining ingredients with an electric mixer on medium speed until smooth. Spoon cream cheese mixture into a decorating bag with tip or cut a 1/2-inch hole in the corner of a gallon-size plastic food storage bag. Pipe mixture between strips of dough, starting at center and working to edge of pan, using all of the mixture.

Bake 25 to 35 minutes until center is thoroughly baked and edges are deep golden brown. Remove from oven the cool for 5 minutes. Meanwhile, remove cover from icing and microwave on medium 10 to 15 seconds or until thin enough to drizzle. Drizzle over the warm coffee cake. Cut into 6 wedges. Serve warm.

This recipe is from the Pillsbury Bake-Off Contest 41 in 2004. It caught my attention because it was entered by a lady in Terre Haute, Indiana. I had been to Terre Haute several times as my uncle, aunt and cousins lived there for years.

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SOUR CREAM CHOCOLATE CHIP BUNDT CAKE

1 cup baking cocoa powder

6-oz chopped bittersweet chocolate
3/4 cup boiling water
1 3/4 cups all-purpose flour
1 tsp salt
1 tsp baking soda
1 1/4 sticks butter, softened
2 cups firmly packed brown sugar
1 tbsp vanilla extract
5 large eggs
1 1/2 cups sour cream
1 cup chocolate chips
powdered sugar for garnish

Preheat oven to 350 degrees.
Spray a 12-cup Bundt pan with cooking spray.

In a heatproof bowl, mix the cocoa powder and the chopped chocolate; pour boiling water over chocolate and stir until melted.  Set aside to cool.

Meanwhile, combine the flour, salt, and baking soda.

In a separate bowl, cream the butter, brown sugar, and vanilla together until creamy.  Add the eggs and blend until combined.

Fold the sour cream into the cooled chocolate mixture.  Add to the butter mixture alternately with the flour mixture and blend.  Stir in the chocolate chips.

Pour the batter into the prepared pan and bake at 350 degrees 55 minutes or until a wooden pick inserted in the center comes out clean.  Cool in the pan 5 to 10 minutes then remove to wire rack to cool completely.  Sprinkle with powdered sugar for garnish. Adding a fresh sliced strawberry or two with each serving adds a good touch.

Yield: 12 servings.

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GERMAN CHOCOLATE CREAM CHEESE CAKE with COCONUT PECAN ICING

I got this recipe from a friend who got it from Back Roads Living.

• 1- Box German Chocolate Cake Mix (You brand choice)
• 1- Can Coconut Pecan Icing
• 1- 8 oz package or cream cheese ~ softened to room temp.
• 1/4 cup sugar
• 1 Large egg
• 1 Tbsp all purpose flour
• 1/2 Tsp vanilla extract
• 1- Bundt Pan

1. Preheat oven to 350 degrees
2. Prepare cake according to box directions
3. In a separate bowl add cream cheese, sugar, egg, flour and vanilla
4. Mix until well blended
5. Grease or spray your Bundt Pan with non stick spray
6. Pour half of your cake mix into your Bundt Pan
7. Spoon the cream cheese mix on top of the cake mix in the pan. Don’t worry if it sinks a little.
8. Pour the remaining cake mix on top
9. Bake in pre-heated oven for 30 minutes
10. Let cool and apply icing

 

SOCK-IT-TO-ME CAKE

I love this cake probably because of have so many good memories of having it at my late mom's house. She also made this for countless family reunions/dinners, church suppers, etc.

Cake:

1 pkg less 2 tbsp Moist Deluxe Butter Recipe Golden Cake Mix
4 eggs
1 cup sour cream
1/3 cup oil
1/4 cup water
1/4 cup sugar

Streusel Filling:
2 tbsp reserved cake mix
2 tbsp brown sugar
2 tsp ground cinnamon
1 cup pecans, finely chopped

Glaze:
1 cup powdered sugar
1 - 2 tbsp milk

Preheat oven to 375 degrees.
Grease and flour a Bundt pan; set aside.

Mix the streusel filling ingredients together in a small bowl and set aside.

Combine cake ingredients together in a large mixing bowl.  Beat at medium speed for 2 minutes.  Pour 2/3 of the mixture into the prepared pan. Sprinkle streusel filling over cake batter.  Spoon remaining batter evenly over the streusel.

Bake cake at 375 degrees for 45 to 55 minutes until a wooden toothpick inserted in the center comes out clean.  Cool in the pan for 25 minutes then invert onto a serving plate.  Allow to cool completely.

To make glaze: Mix the powdered sugar with the milk to reach drizzling consistency.  Drizzle over the cooled cake.

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FROZEN CHEESECAKE DESSERT

This recipe is very quick to make. It does, however, need to freeze for 2 hours before serving.

3/4 cup graham cracker crumbs
1 carton (12-oz) frozen whipped topping, thawed
1 pkg (8-oz) fat-free cream cheese
1 pkg (8-oz) cream cheese
1/3 cup sugar
1 can (21-oz) cherry pie filling (or your favorite pie filling)

Spray a 9 x 13-inch freezer-proof pan with cooking spray. Press the graham cracker crumbs into the bottom of the pan; set aside.

In a large mixing bowl, using an electric mixer, combine the whipped topping, cream cheeses, and sugar on medium speed for 2 minutes. Spread into the pan over the crumbs. Top with the pie filling. Freeze for at least 2 hours to set. Let sit out for 10 minutes before cutting.

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CHOCOLATE CARAMEL SHORTBREAD BITES

1⅔ cups all-purpose flour

¾ cup butter, cold
⅓ cup white sugar
1 to 2 cups caramel, depending on desire thickness
1½ cups dark chocolate

Preheat oven to 375 degrees.
Spray a 9-inch square pan with nonstick cooking spray; set aside.

Combine flour, butter, and sugar in a food processor; process until mixture has a crumb like texture.

Press the mixture onto the bottom of the prepared pan.  Bake at 375 degrees for 15 to 20 minutes until golden brown.  Remove from oven and cool in pan on a wire rack.

Pour the caramel over the crust and refrigerate 3 to 4 hours to set.

Melt the chocolate in the microwave for 1 to 2 minutes until completely melted when stirred.  Stir after first minute.  Spread melted chocolate over the chilled caramel layer.

Chill until chocolate begins to set.

Cut into squares to serve.

Note: I got this recipe from CakeCentral several years ago.

SIMPLE HOMEMADE VANILLA ICE CREAM

1 quart whole milk
1 1/4 cups granulated sugar
dash of salt, optional
2 large eggs, beaten
1 1/2 cups heavy cream
2 tsp vanilla extract

Heat the milk in a saucepan over medium-high heat but only until tiny bubbles start to appear; do not boil.  Stir in the sugar and salt.  Lower temperature to low.

Stir a tiny beat of the hot milk mixture into the eggs, mixing well.  Stir the egg mixture back into the mixture in saucepan and cook over low heat while stirring for a couple of minutes.  Be careful you do not allow mixture to boil.  Stir in the cream and allow the mixture to cool down; add the vanilla.

Pour into ice cream freezer and follow manufacturer's directions.

Yield: 6 to 8 servings. 

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YUMMY ANDES CHOCOLATE CAKE

This is a yummy chocolate cake I saw on the internet a few years ago. I believe it was from Delish. It is a popular recipe for St Patrick's day.

1 

(16-oz.) box devil’s food cake mix, plus ingredients called for on box

1 c. 

 Andes mints, plus more for garnish

Ganache:

1 c. 

 heavy cream

2 c. 

 chocolate chips

Peppermint Buttercream:

1 c. 

 butter, softened

5 c. 

 powdered sugar

1 tsp. 

 peppermint extract

3 tbsp. 

  heavy cream

6 

drops green gel food coloring (optional)

Bake two 9" round layers of chocolate cake according to box instructions. Let cool completely.

Make ganache: In a large saucepan over medium heat, bring heavy cream to a simmer until tiny bubbles form around the edges. Remove from heat and add chocolate chips, whisking until combined. Let mixture cool until it reaches a spreadable consistency, at least 30 minutes, before frosting cake.

Meanwhile, make buttercream: In a large bowl using a hand mixer, cream together butter, powdered sugar, and peppermint extract until light and fluffy. Add cream and green food coloring and stir until evenly combined.

Top 1 cake layer with buttercream, then place the second cake layer on top of it. 

1. Top with ganache. You can either leave the sides of the cake naked or frost all of the sides with ganache.
2. Decorate with Andes mints. 

NEIGHBOR DOROTHY'S HEAVENLY CARAMEL CAKE

Preheat oven to 350-degrees.

1 3/4 cups cake flour (sift before measuring)

Resift with 1 cup brown sugar

Add:

1/2 cup soft butter

2 eggs

1/2 cup milk

1/2 tsp salt

1 3/4 tsp double-acting baking powder

1 tsp vanilla

Beat for 3 minutes. Bake in greased pan for 1/2 hour.

Caramel Frosting:

2 tbsp cake flour

1/2 cup milk

1/2 cup brown sugar

1/2 cup sifted powdered sugar

1 tsp vanilla

1/4 cup butter, softened

1/4 cup shortening

1/4 tsp salt

Mix cake flour and milk. Cook to a thick paste over slow flame. Cool. Cream sugars and vanilla with butter and shortening. Beat until light and fluffy. Blend in salt. Mix in cooled paste. Beat until fluffy. Blend. Should look like whipped cream.

This recipe is from Fannie Flagg's book 'Can't Wait to Get to Heaven'.

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CARAMEL PIE

1 can (14-oz) sweetened condensed milk

1 large ripe but solid banana, peeled and sliced
1 carton (8-oz) frozen whipped topping, thawed
2 (7/8-oz each) Health Candy Bars (chilled and crushed
1 9-inch graham cracker crumb crust

Place the unopened can of milk into a pan of boiling water; simmer for 3 hours to caramelize. Remove from pan and cool.

Place the banana slices over the bottom of the crumb crust. Spread the caramel over the banana slices.

Spoon the whipped topping over the caramel.

Sprinkle the candy pieces over the whipped topping and refrigerate.

recipe for reference only

PEACH LATTICE PIE

1 (11-oz) piecrust mix (or your own pie pastry for a 2-crust pie)

3 1/2 lbs peaches, peeled, pitted, cut into 1/2" wedges

2/3 cup sugar

1/4 cup instant tapioca

1/4 cup peach preserves

1 tbsp vanilla extract

1 egg, beaten

Coat a 9-inch pie pan with cooking spray.

Prepare the pie crust mix according to the package directions for a 2-crust pie. Shape dough into 2 disks.

On a floured surface roll one dish into a 12-inch circle. Fit into the pie pan, folding edges under. Chill.

On floured surface roll remaining dough into 11-inch circle and transfer to a baking sheet. Cover and chill.

Line baking sheet with foil and place on center oven rack. Heat oven to 375-degrees.

In a large bowl, combine peaches, sugar, tapioca, preserves and vanilla. Let stand 15 minutes then spoon into the pie shell. Cut the remaining dough into 1/2" wide strips and some 3/4" wide strips. Arrange on top of peach filling in a lattice pattern. Press edges together and flute. Brush with the beaten egg.

Bake on the hot baking sheet in the oven 1 hour and 30 minutes or until golden brown and bubbly. Allow to cool before cutting.

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PAULA DEEN'S APPLE BUTTER PUMPKIN PIE

1 cup apple butter 

1 cup fresh or canned pumpkin 
1/2 cup packed brown sugar 
1/2 teaspoon salt 
3/4 teaspoon ground cinnamon 
3/4 teaspoon ground nutmeg 
1/8 teaspoon ground ginger 
3 eggs, slightly beaten 
3/4 cup evaporated milk 
1 unbaked 9-inch pie shell 
Sweetened whipped cream, for garnish

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well. Pour into pie shell. Bake for about 40 minutes or until set.

Cook’s Notes:

-If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.

-A tasty topping for this pie is praline pecans.

WHITE MOUNTAIN FROSTING WITH VARIATIONS

1/2 cup granulated sugar

1/4 cup light corn syrup
2 tbsp water
2 (1/4 cup) egg whites
1 tsp vanilla extract

In a small saucepan mix together the sugar, corn syrup, and water; cover and heat to a rolling boil over medium heat.  Uncover and boil rapidly to 242 degrees on a candy thermometer or until mixture firm ball stage. (Firm ball stage: a small amount dropped into very cold water forms a firm ball that holds its shape until pressed.)

As the above mixture boils, beat the egg whites until stiff peaks form.

Pour the hot syrup very slowly in a thin stream into the egg whites, beating constantly on medium speed. Beat on high speed until stiff peaks form.  Stir in the vanilla during the last minute of beating.

Variations:
Cocoa Mountain Frosting - Same as above but sift 1/4 cup cocoa powder over the frosting and gently fold in until blended.

Cherry-Nut Mountain Frosting - Same as above but stir in 1/4 cup chopped candied cherries and 1/4 cup chopped nuts.

Pink Mountain Frosting - Substitute 2 tablespoons maraschino cherry syrup for the water.

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PUMPKIN PIE WITH SWEETENED CONDENSED MILK

You may be asking why I am posting a pumpkin pie recipe in February.  The answer is simple.  Pumpkin is healthy and should be eaten year-round!  So, bake up a tasty pumpkin pie to enjoy with family and/or friends.

1 can (15-oz) pumpkin
1 can (14-oz) sweetened condensed milk
2 large eggs
1 tbsp pumpkin pie spice
1 9-inch-deep dish pie crust (boughten or your favorite recipe)

Preheat oven to 425 degrees.

Place pie pan on a cookie sheet and line with the crust.

In a large mixing bowl combine the pumpkin, milk, eggs, and spice; mix together until smooth.  Pour the filling into the crust.

Bake at 425 degrees for 15 minutes.  Reduce the temperature to 350 degrees and bake another 40 minutes or until a knife inserted about an inch from the crust comes out clean. 

Remove from oven and set on a wire rack to cool completely.

Serve with whipped cream, if desired. Top that whipped cream with a sprinkle of cinnamon or pumpkin pie spice.

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NO BAKE ITALIAN CAKE

If you know me, you know I love coconut.  I will make me a sugar-free version of this!  Thanks Anna DeLong for sharing this recipe with me!

1 14-oz. can sweetened condensed milk
1/4 cup fresh lemon juice
1 small can crushed pineapple, undrained
40-50 vanilla wafers
1 8-oz. carton cool whip, thawed
2 cups sweetened, flaked coconut
12-16 maraschino cherries, rinsed

Whisk together sweetened condensed milk and lemon juice in a small bowl until thoroughly combined. Mix in pineapple with juice and set aside.

Line the bottom of a small glass baking dish (8x8 or 7x10) with vanilla wafers. Pour all of the pineapple mixture over vanilla wafers then add another layer of vanilla wafers on top of pineapple mixture. Spread cool whip evenly on top of vanilla wafers then sprinkle with coconut. Top with cherries then cover and refrigerate at least 8 hours before serving.

 

LOW FAT ROCKY ROAD BROWNIES

Note: This is a recipe from Musselman's. This is why their product name is listed. I do not usually use brand names but when using a brand's recipe, I believe their products should be listed.

1 package Family size brownie mix
1 Egg
MUSSELMAN’S^® Unsweetened Apple Sauce
Water
2 cups Mini marshmallows
½ cup Walnuts, chopped
¼ cup Mini chocolate chips
 
Pre-heat oven to 350°F.
Grease a 9 x 13-inch baking pan.

Mix together brownie mix, egg, apple sauce and water.(see amounts for your  box mix below) The batter will be slightly lumpy, do not overmix.
19.9 oz brownie mix calls for 1/2 cup oil, 1/4 cup water, 2 eggs.
          Use 1/2 cup apple sauce, 2 Tbsp water, 1 egg.

18.4 oz brownie mix calls for 1/4 cup oil, 1/4 cup water, 1 egg.
          Use 1/4 cup apple sauce, 2 Tbsp water, 1egg.

18.4 oz brownie mix calls for 2/3 cup oil, 1/4 cup water, 2 eggs.
          Use 2/3 cup apple sauce, 2 Tbsp water, 1 egg.

Spread evenly in greased 9x13-inch baking pan. Bake according to box directions.

Sprinkle marshmallows, nuts and chocolate chips on the top. Bake for an additional 3-5 minutes until marshmallows are just starting to brown. Cool completely and cut into bars.

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FLUFFY FROSTING WITH COCONUT

3/4 cup granulated sugar
1/2 cup light corn syrup
2 egg whites
2 tbsp water
1/4 tsp salt
1/4 tsp cream of tartar
1 tsp vanilla
Coconut

Combine the above ingredients, except vanilla and coconut, in the top of a double boiler over boiling water. Cook, beating constantly, until the mixture stands in peaks. Remove from the heat. Add the vanilla, beating until of spreading consistency. Use to frost cake and cover with coconut, if desired.

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BANANA CRUMB PIE CRUST

1/2 ripe banana

6 tablespoons butter, preferably unsalted
2 cups graham cracker crumbs

Preheat oven to 350 degrees. In a large bowl, cream the ingredients together until well mixed, using your hands. Press the mixture into a 9-inch pie plate. Bake at 350 degrees for 12 to 15 minutes or until brown. Remove from the oven and allow to cool completely. Fill with your favorite banana pie filling recipe.

 

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COUNTRY APPLE COFFEE CAKE

This recipe was the Grand Prize-winning recipe in the 1984 Pillsbury Bake-Off.

Coffee Cake:

2 tbsp butter or margarine, softened

1 1/2 cups chopped peeled apples

1 can (12-oz) Pillsbury Golden Layers refrigerated flaky biscuits

1/3 cup packed brown sugar

1/4 tsp ground cinnamon

1/3 cup light corn syrup

1 1/2 tsp whiskey, if desired

1 egg

1/2 cup pecan halves or pieces

Glaze:

1/3 cup powdered sugar

1/4 tsp vanilla

1 to 2 tsp milk

Heat oven to 350-degrees. Using 1 tablespoon of the butter, generously grease a 9-inch cake pan or an 8-inch square pan. Spread 1 cup of the apples in the pan. Separate dough into 10 biscuits. Cut each biscuit into quarters. Arrange pieces, points up, over apples. Top with remaining 1/2 cup apples.

In a small bowl, mix remaining 1 tablespoon butter, brown sugar, cinnamon, corn syrup, whiskey (if using) and egg; beat 2 to 3 minutes or until sugar is partially dissolved. Stir in pecans. Spoon mixture over the apples.

Bake at 350-degrees 35 to 45 minutes or until deep golden brown. Remove from oven and cool 5 minutes. If desired, remove from pan to a serving plate.

In a small bowl, mix glaze ingredients, using enough milk for desired drizzling consistency. Drizzle over the warm cake. Serve warm or cool.

Leftover should be covered and refrigerated.

Yield: 8 servings

MARTHA WASHINGTON BALLS

I got the recipe for these little candies that taste like Almond Joy candy bars from my sister-in-law several years ago.

2 boxes of confectioner's sugar
1 stick of butter (1/2 cup), softened 
(must use real butter, no substitutes)
1-14 oz. can sweetened condensed milk
1 tsp pure almond extract
1-14 oz bag pkg. shredded coconut
1 1/2 cups chopped nuts
1-12 oz. pkg. semi-sweet chocolate chips
1 bar paraffin

Cream together sugar and butter in a bowl; add milk. Stir in almond extract, coconut and nuts; mix well. Form candy into 1-inch balls. Place on waxed paper and refrigerate for 3 hours. Melt paraffin and chocolate in top of double boiler, stirring well. Remove from heat but allow chocolate to remain over hot water. (If chocolate becomes too thick, return to heat for a minute or so to thin). With toothpick, dip each ball in chocolate and place on waxed paper to set.

Alternatives:
1. Just use melted chocolate chips w/o the paraffin. It is more difficult to get good coverage, messy and frustrating. You will not get the shine, but you are not eating paraffin, if that bothers you.
(Shocking news: Most chocolates that you buy have paraffin mixed with the chocolate.) 
2. Use melted almond bark with a little vegetable oil or Crisco added to get even coverage. Place dipped candies in the freezer for five minutes, to get the shine. (Almond bark will make the candies sweeter).

Too bad these aren't diabetic-friendly since Almond Joy is my favorite candy bar!  Enjoy some for me!