c – cup
ctn – carton
ctnr – container
doz – dozen
env – envelope
gal – gallon
lb – pound
lg – large
med – medium

opt – optional
oz – ounce
pkg – package
pt – pint
qt – quart
reg – regular
sm – small
T – tablespoon
tsp – teaspo

Devil’s Food Cake
Makes 12 Servings

2 1/4 c all-purpose flour
1/2 c unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
1/2 c shortening
1 c sugar
1 tsp vanilla
3 egg yolks
1 1/3 c cold water
3 egg whites
3/4 c sugar
Seafoam Frosting (See below)
1 square (1 oz) unsweetened chocolate
1/2 tsp shortening

1 1/4 c packed brown sugar
1/4 c cold water
2 egg whites
2 tsp light corn syrup or 1/4 tsp cream of tarter
1 tsp vanilla

To make the cake:
Grease and lightly flour two 9 x 1 1/2-inch round baking pans.  Stir together flour, cocoa powder, baking soda, and salt.  In a large mixer bowl, beat the 1/2 cup shortening on medium speed with an electric mixer for about 30 seconds.  Add the 1 cup sugar and vanilla and beat till fluffy.  Add egg yolks, one at a time, beating on medium speed for 1 minute after each.  Add dry ingredients and water alternately to beaten mixture, beating on low speed after each addition till just combined.

Thoroughly wash the beaters.  In a small mixer bowl beat egg whites till soft peaks form; gradually add the 3/4 cup sugar, beating till stiff peaks form. Fold egg white mixture into batter; combine well. Turn batter into prepared pans.  Spread batter evenly.  Bake in a 350 degree oven for 30 to 35 minutes or till cake tests done.  Cool 10 minutes on wire racks. Fill and frost with Seafoam Frosting.  Melt chocolate with the 1/2 teaspoon shortening to drizzle around edge of frosted cake. 

To make the Frosting:
In the top of a double boiler combine sugar, cold water, egg whites, corn syrup or cream of tartar, and dash salt.  Beat 30 seconds on low speed of electric mixer.  Place over boiling water (upper pan should not touch water).  Cook about 7 minutes while beating constantly on high speed with an electric mixer or till frosting forms stiff peaks.  Remove from heat; add vanilla.  Beat 2 to 3 minutes or till of spreading consistency.  Frost tops and sides of two 8- or 9-inch layers or one 10-inch tube cake

Southern Eggnog Cake
Makes 12 servings

1/2 c butter, room temperature

1 1/4 c white sugar
3 eggs, room temperature
1 tsp vanilla extract
1/4 tsp finely grated lemon peel
2 c all-purpose flour
2 tsp baking powder
1 tsp salt
1 c prepared eggnog (or see notes for recipe)
2 T bourbon whiskey

1/4 c all-purpose flour

1/4 tsp salt
1 1/2 c prepared eggnog (or see notes for recipe)
1 c butter, room temperature
1 1/2 c white sugar
1 1/2 tsp vanilla extract
1/4 tsp rum-flavored extract
1/8 tsp finely grated lemon peel
1/2 c finely chopped toasted pecans (opt)

Cook’s Notes:
You can substitute dark rum for the bourbon, if you prefer.  For non-alcoholic drinkers, use food flavoring.

If you don’t have eggnog, no problem, mix up this recipe. You’ll have enough for the cake and the frosting:

Pulse 2 eggs in a blender. Add 2 tablespoons white sugar, 1 1/2 cup milk, 1 cup heavy whipping cream, and a dash each of vanilla and rum extracts. Blend until smooth.


Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.

Beat 1/2 cup butter and 1 1/4 cups sugar with an electric mixer in a large bowl until light and fluffy. Mixture should be noticeably lighter in color. Add eggs, one at a time, allowing each egg to blend into butter mixture before adding the next. Stir in 1 teaspoon vanilla extract and 1/4 teaspoon lemon peel, mixing well.

Combine 2 cups flour, baking powder, and 1 teaspoon salt in a bowl. Pour flour mixture into the batter alternately with 1 cup eggnog, mixing until just incorporated. Stir in bourbon. Divide batter evenly between prepared pans.

Bake in preheated oven until cake springs back when touched lightly with a fingertip or a toothpick inserted in the centers comes out clean, 30 to 35 minutes (test both cake layers). Cool in pans for 10 minutes before inverting on a wire rack to cool completely.

To make frosting, combine 1/4 cup flour and 1/4 teaspoon salt in a saucepan. Gradually whisk in 1 1/2 cups eggnog, whisking until smooth.

Bring to a boil over medium heat, stirring frequently. When mixture boils, cook for 2 minutes, whisking constantly, until thickened. Remove from heat and let cool completely to room temperature.

Beat 1 cup butter and 1 1/2 cups sugar in a bowl until light and fluffy. Mix in cooled eggnog mixture, 1 1/2 teaspoon vanilla extract, rum extract, and 1/8 teaspoon grated lemon peel. Beat on high speed until mixture is fully incorporated and frosting is fluffy.

Spread cake with plain frosting between cake layers, over the top and on the sides. Coat the sides with toasted pecans, pressing the nuts onto sides in small handfuls. Refrigerate until serving time.

Red Velvet Cake
Makes 16 Slices

3 c all-purpose flour
1 Tbs unsweetened cocoa powder

3/4 tsp salt
3/4 c butter, softened
2 1/4 c sugar
3 eggs, room temperature
1 1-oz. bottle (2 Tbs) red food coloring
1 1/2 tsp vanilla
1 1/2 c buttermilk
1 1/2 tsp baking soda
1 1/2 tsp vinegar
Cooked White Frosting (See recipe below)

Preheat oven to 350 degrees F. Grease and lightly flour two 9 x 2-inch or three 9 x 1 1/2-inch round cake pans.  In a medium bowl stir together flour, cocoa powder, and salt.

In an extra-large bowl beat butter with a mixer on a medium for 30 seconds.  Gradually add sugar, 1/4 cup at a time, beating on medium until combined.  Scrape bowl; beat 2 minutes more.  Add eggs, one at a time, beating after each.  Beat in food coloring and vanilla.  Add flour mixture and buttermilk alternately, beating on low after each addition just until combined.  In a small bowl combine baking soda and vinegar; fold into batter.  Spread batter into prepared pans.

Bake 35 minutes for 9 x 2-inch pans 22 to 25 minutes for 9 x 1 1/2-inch pans, or until a toothpick comes out clean.  Cool cake layers in pans 10 minutes.  Remove layers from pans; cool on wire racks.

Meanwhile, prepare Cooked White Frosting (See below).  To assemble two 9 x 2-inch cake layers* place one layer, bottom side up, on a plate.  Spread with 1 1/2 cups frosting.  Top with second layer, bottom side up; spread top and sides of cake with remaining frosting.  Store in refrigerator up to 3 days (Before serving, let stand at room temperature 30 to 60 minutes or until frosting is softened.

* NOTE  To assemble three 9 x 1 1/2-inch cake layers, spread one layer with 3/4 cup frosting; add second layer and spread with 3/4 cup frosting.  Add remaining layer; spread top and sides with remaining frosting.


In a 2-qt saucepan whisk together 1 1/2 cups each sugar and milk, 1/3 cup all purpose flour, and dash salt.  

Cook and stir over medium heat until thickened and bubbly.  Reduce heat, cook and stir 1 minute more.

Remove from heat,; sir in 2 tsp vanilla.  Transfer to a large bowl.  Cover surface with plastic wrap and cool completely (2 1/2 to 3 hours). 

Cut 1 1/2 cups softened butter into 1 Tbs pieces.  Beat in butter, one piece at a time, with a mixer on medium until smooth, scraping bowl as needed.  Make sure each piece of butter is incorporated before adding the next.  Frosting may look curdled until all the butter is added.