Strawberry Waldorf Cake


I started making this cake about 30 years ago or so.  The recipe was on one of those Betty Crocker recipe cards from the 70s that you had to buy through the mail once a month.  The original recipe was for a chocolate cake with these directions underneath for a strawberry one.

It looks difficult (but it’s not) and everyone always oohs and ahhs over it.  Just follow the directions and you’ll be good to go.  You can bake an angel food cake from scratch, a box, or you can buy one already made.  I make a box mix ~ too easy. I also leave out the marshmallows and the almonds.


Strawberry Cream Waldorf Cake

1 box angel food cake, made as directed on box
3 cups whipping cream
1/3 cup confectioner’s sugar
1/3 cup toasted slivered blanched almonds
10 pkg frozen sliced strawberries, thawed and drained
6 large marshmallows, quartered
Fresh strawberries for decorating

Bake angel food cake as directed on the package. Cool completely as directed on package. Remove cake from pan and place upside down on cake plate. Slice off entire top of cake about 1 inch down and set aside. Make cuts down into cake 1 inch from outer edge and 1 inch from edge of hole leaving substantial walls on each side. With a curved knife or spoon, remove cake within the cuts, being careful to leave a base of cake of about 1/2 to 1 inch thick.

In a chilled bowl, beat 3 cups chilled whipping cream and 1/3 cup confectioner’s sugar until stiff. Tint whipped cream mixture with 2 drops red food coloring. Divide the whipped cream mixture in half. Fold in the thawed and drained strawberries, quartered marshmallows and almonds into half the mixture and spoon this mixture into the cake cavity. Press down on mixture to avoid holes in cut pieces. Replace top of cake and press down gently.

Frost cake with remaining whipped cream mixture and decorate with sliced fresh strawberries if desired.

Makes 12 servings


Happy Cooking!


Pineapple Upside Down Cake


This is a great dessert but one that really needs to be eaten on the same day it’s baked ~ and it’s best when served still warm.


Pineapple Upside Down Cake

2 tbsps butter
1/3 cup packed brown sugar
1 tbsp water
1 (8 ounce) can pineapple slices, drained and halved
4 maraschino cherries, halved
1 1/3 cups flour
2/3 cup sugar
2 tsps baking powder
2/3 cup milk
1/4 cup butter, softened
1 egg
1 tsp vanilla

Melt the 2 tbsps butter in a 9×1 round baking pan (put the butter in the pan and put pan in oven while it’s heating). Stir brown sugar and water into melted buttter in pan, Arrange pineapple and cherries in the pan and set aside ~ I put a whole slice in the center and the half slices around it.

In a medium mixing bowl stir together flour, sugar, and baking powder. Add milk, the 1/4 cup butter, egg, and vanilla. Beat with a mixer on low speed until combined then beat for 1 minute. Spoon batter into the prepared pan, covering the fruit ~ some of the brown sugar may sepp up around the sides.

Bake at 350º for 30-35 minutes or until a toothpick comes out clean. Cool on a wire rack for 5 minutes. Loosen the side and invert on a plate. Serve warm

Makes 8 servings.


Happy Cooking!


Glazed Apple Bundt Cake


This cake is perfect for dessert, tea, or even brunch.  It’s really easy and a great way to use up less than ideal apples.


Glazed Apple Bundt Cake

1/2 cup plus 1/3 cup packed brown sugar, divided
1/3 cup chopped toasted pecans
1 tsp cinnamon
1 tsp nutmeg
3/4 cup plus 2 tbsp butter, softened and divided
1 1/2 cups sugar
3 eggs
3 cups flour
1 1/2 tsps baking powder
1 1/2 tsps baking soda
1/2 tsp salt
1 1/2 cups sour cream
2 tsps vanilla, divided
1 1/2 cups apple, peeled, cored and thinly sliced
2 tbsps milk

Combine 1/3 cup brown sugar, pecans, cinnamon and nutmeg in a small bowl and set aside.

Beat 3/4 cup butter until creamy. Gradually add 1 1/2 cups sugar, beating 5 to 7 minutes. Add eggs, one at time, beating  just until yellow disappears.

Combine flour,  baking powder, baking soda and salt in another bowl. Add sour cream and flour mixture alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until mixture is blended. Stir in 1 tsp of vanilla.

Spoon half of batter into greased and floured (I just use cooking spray) bundt pan. Arrange apple slices over batter, then spoon half of brown sugar mixture over apples. Top with remaining batter then sprinkle with remaining brown sugar mixture.

Bake at 350º for 1 hour or until a toothpick inserted in center comes out clean.

Cool on rack for 15 minutes before removing from pan to cool compeltely.

Heat 2 tbsps butter in a small saucepan over medium heat until butter starts to brown. Remove from heat and stir in remaining 1/2 cup brown sugar, milk and 1 tsp vanilla. Stir until smooth and drizzle evenly over cake.

Makes 16-18 servings.


Happy Cooking!


Happy Birthday Cake ~ My Mom’s Chocolate Cake


Today is my DH’s birthday! Happy Birthday!

This recipe is my standard birthday cake.  Everyone gets one.  It’s the same recipe my Mom used when she would make birthday cakes for us kids when we were young.  It’s an old fashioned cake and it’s best made in the morning, frosted, and let sit in the fridge until serving time.  You can frost it with any kind of frosting but we always used whipped heavy cream.  I don’t sweeten the cream since the cake is sweet and I like the combination of the sweet cake the cream.

My Mom’s Chocolate Cake

1/2 cup butter
1 1/2 cups sugar
2 eggs
2 (1 oz) unsweetened baking chocolate squares, melted
1 tsp vanilla
2 cups cake flour
1 tsp baking soda
1 tsp salt
1 cup ice water

Stir butter to soften gradually, add sugar, creaming until light and fluffy.

Add eggs one at a time beating well after each.

Blend in cooled chocolate and vanilla.

Sift together flour, soda and salt, add to creamed mixture alternately with water, beating after each addition.

Bake in 2 (8-inch) round, greased cake pans at 350º for 30-35 minutes.

Frost with 1 pint heavy or whipping cream, whipped or your favorite frosting.


Happy Cooking!