Category Archives: Cake

Oh My Ganache! Chocolate Joy Cupcakes

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Jeremiah 1:5-10   “Before I formed you in the womb I knew you, before you were born I set you apart; I appointed you as a prophet to the nations.”   6 “Alas, Sovereign LORD,” I said, “I do not know how to speak; I am too young.”

But the LORD said to me, “Do not say, ‘I am too young.’ You must go to everyone I send you to and say whatever I command you. 8 Do not be afraid of them, for I am with you and will rescue you,” declares the LORD.

Then the LORD reached out his hand and touched my mouth and said to me, “I have put my words in your mouth. See, today I appoint you over nations and kingdoms to uproot and tear down, to destroy and overthrow, to build and to plant.”

Today is my husband’s birthday.  We had a very busy day planned, none of it really related to his birthday.  I knew we would be running  from pillar to post so I was stumped on what I could do to celebrate on the run!  Then it hit me – CHOCOLATE — one can never go wrong with chocolate!  When we were celebrating our anniversary in July at Monteagle Inn they served a divine treat that was a little ball of chocolate cake on the outside and a coconut mounds-type filling on the inside.  It was wonderful.  I immediately asked for the recipe only to discover that it was purchased from SYSCO, a marketer and distributor of food service products.  I have been searching for a recipe to re-create that little ball of chewy, chocolatey delight ever since.  So, what better time to try out a new recipe than a special occasion!  I am sure that you wouldn’t take a chance on a new recipe for a special occasion, but I believe I inherited this trait from my mother!  For as long as I can remember, we will be sitting down to a special dinner — usually with company present — when she casually mentions, “I’ve never actually made this before.”  To my mom’s credit, she has had more successes than failures when it comes to serving up a company meal! Today was my turn to try out something new, just in time for my sweetheart’s birthday!  I wasn’t disappointed and he wasn’t either!  The best part — we were able to share it with our Alabama kids and granddaughter!

Chocolate Coconut Joy Cupcakes with Ganache Frosting
Serves: 12

  • 1/2 cup butter
  • 1 cup sugar
  • 2  eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unbleached all purpose flour
  • 1/2 cup milk
  • 1/2 cup cocoa powder


  • 1 cup Shredded Coconut
  • 1/4 cup powdered sugar
  • 1/4 cup Sweetened condensed milk



  1. Preheat oven to 350 degrees
  2. In a small bowl, sift dry ingredients for cupcakes and set aside.
  3. In a mixing bowl combine butter and sugar, beat until light and fluffy.
  4. Add in eggs and vanilla, continue to beat until incorporated.
  5. Add 1/3 of the dry ingredients followed by half of the milk.
  6. Beat until just combined. Scrap down sides and repeat.
  7. Add remaining flour and mix until batter is combined but do not over mix.

Set batter aside.

In another bowl, combine the powdered sugar, coconut and condensed milk.

Divide half the batter into 12 cup cake tins.

Drop a heaping teaspoon of coconut mixture into the middle of each cupcake.

Top with remaining cake batter.

Bake for 18 minutes or until cupcake appears dry in the middle.  Some of the coconut filling may show around the edges but most will be covered with the cake.

Remove from pan and place on a cooling rack.

In a heat proof bowl or pan  combine chocolate and heavy cream.

Place over a pot of boiling water and continue to stir until chocolate is melted and the ganache is smooth.

Take each cupcake and dip into the ganache, covering the cupcake top.

Once each cupcake has been covered once, go back and dip the cupcakes in the ganache for a second time.

Top with flaked or toasted coconut if desired.

BEWARE!  If cupcake is too warm you may lose the top in the ganache!
Happy Birthday!

Note:  This is a really great chocolate cupcake recipe if you just want to make a dozen cupcakes from scratch, with or without the coconut filling.

Ganache (pronounced /ɡəˈnɑːʃ/, from the French word for “jowl”)[1] is a glaze, icing, or filling for pastries made from chocolate and cream.[2]

Ganache is normally made by heating heavy/double cream, then pouring it over chopped dark semi-sweet chocolate. The mixture is stirred or blended until smooth, with liqueurs or extracts added if desired.

Depending on the kind of chocolate used, for what purpose the ganache is intended, and the temperature at which it will be served, the ratio of chocolate to cream is varied to obtain the desired consistency. Typically, two parts chocolate to one part cream are used for filling cakes or truffle base, while one to one is commonly used as a glaze. Cooled ganache can be whipped to increase volume and spread to cover a cake. However, if left to cool too much it can become too thick and unspreadable.

Sour Cream Coconut Delight

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Psalm 71:19   Your righteousness, O God, reaches to the heavens, You who have done great things.

This is an original recipe of mine.  For years my sister-in-law, Liz, has made Sour Cream Coconut Cake for her family holiday dinners.  We all love this cake recipe, but recently I was thinking of my newly purchased trifle bowl and what I could make to fill it.  We had family coming for a visit and I thought about the Sour Cream Coconut Cake recipe that can be made up to 7 days in advance and each day that goes by the flavor just melds.  At the same time Liz and I were talking about the Buttermilk Cake that she made and topped with fresh strawberries and real whip cream.  That got me thinking about making the cake and using the sour cream coconut filling.  Well, that lead me to this recipe.  It did get rave reviews from my family and the little bit that was leftover didn’t last through another day.  You really wouldn’t have to use a trifle bowl, but it works really well and it is so pretty.  If you like coconut, you’ll love this yummy dessert!

Ingredients for cake:

  • 1 ¼ cups sugar
  • ½ cup coconut oil
  • 3 eggs
  • 2 teaspoons pure vanilla extract
  • 2 cups all-purpose or pastry flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk

Preheat oven to 350 degrees.
Grease and flour two 8″ or 9″  round cake pans and set aside.
Combine sugar and butter in a large mixing bowl or food processor.
Beat at medium speed until well blended.
Add eggs, one at a time, making sure to beat well after each addition.  Add vanilla.
Add flour, baking soda and salt to the sugar mixture.
Pour in buttermilk and beat well.
Pour batter into prepared pans.

Bake 25 minutes or until a wooden pick inserted in the center comes out clean.

Cool pans 10 minutes on a wire rack, then remove cake from pans.  At this point one layer of cake can be wrapped and frozen for use another time.  This recipe will only require one layer of cake to fill a Trifle Bowl.

When cooled completely tear into small bite size chunks.


  • 1 cup sour cream
  • 1 cup sugar
  • 1 package frozen coconut, thawed
  • 8 ounce Cool Whip
  • ½ cup flaked coconut

Mix sour cream, sugar and thawed coconut together.

Starting with one-third of the bits of cake, cover bottom of bowl.
Layer one-third sour cream mixture over cake.
Spread one-third Cool Whip over cake/sour cream mixture.

Continue layering two more times.
Finish with Cool Whip and sprinkle top with ½ cup flaked coconut.

Cover tightly with lid or plastic wrap.

At this point the dessert can remain in the refrigerator for up to 3 or 4 days before serving.  The longer the time, the more the flavors meld together.

Wonderful by itself or with fresh fruit on the side.

Sour Cream Coconut Delight!

 Trifle Bowl

Traditionally, a trifle is a dessert that is layered in a glass bowl, as to display each layer. The glass bowl is called a trifle bowl. Punch bowls are also used, which is why trifles are also known as Punch Bowl Cakes. The layers consist of a cake, such as sponge cake or ladyfingers. The cake may have jam spread on each piece. Sherry is then sprinkled on, and allowed to soak in. (The use of liquor is sometimes why these desserts are Tipsy Cakes.) A fruit, like strawberries, would be the next layer. Next, there’s a creamy layer; like a custard. Whipped cream is spread on top. Lastly there are garnishes of fruit, chocolate and/or nuts. The dessert is finished in the refrigerator.

Today, a trifle can consist of just about any item you choose. The cake layer may be pound cake, angel food cake or even brownies. The sherry may be skipped entirely or a wonderfully flavored liqueur, like Kahlua, may be used. Instant pudding, in various flavors, can be a substitute for the homemade custard. Layers can also consist of fresh fruit, crumbled cookies, crushed candies and nuts. All trifles seem to have whipped cream, but the cream may be of the artificial topping variety.

Trifles are a favorite of mine. Anyone can make one. Even if you don’t have a trifle or punch bowl, they can be purchased for less than $10.00 USD. You can spend as much time or as little time as you wish on making one. The layers alone make it a naturally pretty dessert. Trifles allow for creativity from the ingredients used to the mixture of textures. The sky or the bowl is your only limit.


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He who sits on the throne said, “Behold, I am making all things new.”    Revelation 21:5

Whew!  We had company last week and while I was busy playing hostess and having loads of fun, the garden continued to produce!  Little by little the frig has filled with tomatoes, greens beans, cucumbers, and more!  This weekend mom and I have been busy bees canning, canning, and canning! 

I am so thankful to Cheryl Harris who sent us today’s recipe to SHARE!  I love the idea of this Rhubarb Custard Cake recipe and cannot wait to make it!  I don’t happen to have rhubarb growing at my house because I married a man who believes there is no such thing as a delicious rhubarb recipe 🙂  I, on the other hand grew up eating rhubarb snapped right off the plant!  Thank you Cheryl for sharing!

INGREDIENTS:1 box yellow cake mix
4 cups chopped fresh or frozen rhubarb
1 cup sugar
1 cup whipping creamTop with real whipped cream or Cool Whip

  •  Prepare cake batter according to package directions.
  • Pour into a greased 13”x9”x2”  baking dish.
  • Sprinkle with rhubarb and sugar.
  • Slowly pour cream over top.
  • Bake at 350 for 40-45 minutes or until golden brown.
  • Cool for 15 minutes before serving.  Refrigerate leftovers.

12-15 servings.

Note:  My cake took a little more than  45 min. and sunk a little in the middle but was delicious!

Rhubarb Custard Cake

 The greatest pleasure in life is doing what people say you can’t do.


A perennial plant that has celery like stalks that are greenish pink to dark red in color. Rhubarb is a vegetable but is generally prepared and served in the same manner as a fruit. It is most often cooked and sweetened with sugar. It is called the “pie plant” because one of its most popular uses is as pie filling. The rhubarb stalk can be eaten raw but its tart flavor deters people from eating it in that manner. The leaves of the rhubarb should not be consumed because they contain oxalic acid, which makes them toxic. There are two types of rhubarb available. Hothouse rhubarb has yellow leaves and pink to light red colored stalks that are milder in taste and not as stringy. Field-grown rhubarb has green leaves and deeper red stalks that have a more intense flavor.


Rhubarb can be eaten raw with a little sugar sprinkled over it but it is generally cooked with other ingredients to produce a fruit dish of some type. Rhubarb can be used nicely to enhance the flavor of other fruits, such as pairing it with strawberries in baked sauces or beverages. It makes a delicious pie filling and is also used to make sauce in the same manner as applesauce. Rhubarb can also be used to make jellies, jams, cakes, muffins, and other desserts. It can also be used in savory dishes and is good as a sauce to serve with meats and fish.

How to Buy:

Rhubarb stalks vary from red to pink and they may also appear speckled or green. This color variation has little or no impact on the ripeness of the rhubarb. When selecting, choose stalks that are fresh looking, crisp and blemish free. Mature stalks will range from 1 to 2 inches in diameter but the smaller diameter stalks are younger and generally tenderer. If the stalks have the leaves still on them, look for smaller leaves, which is also an indication of a younger stalk. Avoid limp stalks and stalks with split ends, which are indications that the rhubarb is not fresh or that it has not been stored properly. Rhubarb is also available canned and frozen.

At Their Best:

Field-grown rhubarb’s peak season is April and May and it is available through the early summer. Hot-house rhubarb is generally available January through June.


Before storing, remove any leaves from the rhubarb stalks and discard. Rhubarb stalks can be stored in the refrigerator for 5 to 7 days, unwashed and sealed in an air tight plastic bag or tightly wrapped in plastic. It is best to store fresh rhubarb in whole stalks because cut or diced pieces will dry out more quickly. Trim just before using. Rhubarb can be frozen for future use by cutting the stalks into 1-inch lengths and packaging in airtight bags or by stewing first and then freezing. Rhubarb does not need to be sweetened before it is frozen.

Today’s a new day… Let Them Eat Cake!

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Good morning!  While my intention is to blog everyday, adding new recipes and new scriptures to my website, as yesterday proved, I may not get to post everyday!  Living in the country is such a wonderful blessing but it does not always include blessed internet service!!!  So, while cyberspace is smiling on me this morning I hope to get this sent off quickly!  Thanks to all of you that have logged on to the site and are now part of our following.  I hope you will enjoy today’s recipe and scripture.  I chose this recipe because it highlight’s my mom’s 80th birthday cake (from February) and at this moment my niece is in labor giving birth to her third child!  Psalms 46:10 is not only one of my favorites, but it is a life verse for me, reminding me who I belong to.  Have a blessed day.

A few years ago I met Miss Daisy King who use to have a tearoom in Franklin, Tennessee.  While the tearoom is no longer there, many of us are still using her recipes, which she published 30+ years ago and features foods she served at the famous tearoom.  At the time I asked her if I could include this recipe in my bed and breakfast cookbook.  She said no problem, as long as I gave the credit to her!  Well, I have tried many pound cake recipes and I keep coming back to this one.  Thank you Miss Daisy!

You can put a light glaze on this cake and serve as it is.  You can leave off the glaze, add strawberries and whip cream – and you will have the best strawberry short cake you ever ate!

This is fast and easy to make.  Try it this summer and I am just sure you will love it!

P.S.  Also makes a fabulous 80th birthday cake!

Miss Daisy’s Five Flavor Pound Cake

  • 1 cup butter or margarine
  • ½ cup vegetable shortening
  • 3 cups sugar
  • 5 eggs, well beaten
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon coconut extract
  • 1 teaspoon rum extract
  • 1 teaspoon butter extract
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract

Preheat the oven to 325 degrees.

  • Grease a 10 inch tube pan.
  • In a large bowl mix the butter, shortening, and sugar until light and fluffy.
  • In a small bowl beat the eggs until lemon colored.  Add to the butter mixture.
  • In a large bowl combine the flour and baking powder.  Add to the butter mixture alternately with the milk.
  • Stir in flavorings.
  • Spoon mixture into the prepared cake pan and bake for 1 hour and 30 minutes, or until the cake tests done.  Different parts of the country bake slight differently, so test cake for doneness.

Add glaze, if desired, or cool in the pan for about 10 minutes before turning out.   Yield:  15 to 20 servings.

Glaze – not necessary, but good if you want to glaze.

  • 1 cup sugar
  • ½ cup water
  • 1 teaspoon coconut extract
  • 1 teaspoon butter extract
  • 1 teaspoon lemon extract
  • 1 teaspoon rum extract
  • 1 teaspoon vanilla extract
  • In a saucepan combine all the ingredients and bring to a boil.  Pour over the hot cake in the pan.  Let the cake sit in the pan until cool.

Note: This cake is absolutely delicious alone or with garnish.  Garnish with red raspberries and a dollop of whip cream.  Can garnish with a mixed berry combination also!

Psalm 46:10  He says, “Be still, and know that I am God;
I will be exalted among the nations,
I will be exalted in the earth.”

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