Myrna's Yummy Cakes

"Custom Yummy Cakes To Make Your Party Look Great!"

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Ready in: 1-2 hrs

recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   10


4 ounces semi-sweet chocolate

1/2 cup unsalted butter, softened

2/3 rounded cup sugar

3 eggs

6 ounces unsalted almonds, skins on, very finely ground

1/3 cup bread crumbs (preferably your own)

1 lg. orange, zested


2 ounces unsweetened chocolate

2 ounces semi-sweet chocolate

1/4 cup butter

1 tablespoon honey

Turn this recipe into a puzzle! [click]


Preheat oven to 375 degrees. Butter bottom and sides of an 8-inch cake pan. Line bottom with parchment paper or wax paper. If wax paper, butter it also. Melt chocolate in double boiler over hot, not boiling, water.

Cream the butter and sugar in electric mixer. Add eggs, one at a time. Mix in well, scraping down sides with spatula as needed. Add almonds, mix, then bread crumbs. Add chocolate. Mix well, add orange zest. Pour into cake pan and bake 25 minutes. Remove from oven and let cool in pan placed on a rack for 30 minutes. Turn out into dish, remove paper and cool completely.

Glaze For French Chocolate Cake:

Melt chocolate and butter in top of double boiler, stirring regularly. Add honey and stir well. Remove from heat. Beat with wire whisk for 5 minutes to help cooling process and assure smoothness. When the glaze mixture has cooled but is still tepid. Pour over thoroughly cooled cake.

This is a very rich cake and densely chocolate. A small piece is a completely adequate serving.

This recipe will make a great Valentines Cake!  ….Enjoy!!



  • 3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup sugar
  • 1 egg, beaten
  • 1 tablespoon milk
  • Powdered sugar, for rolling out dough


Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.


1 c Shortening — (part butter

-or margarine) 1 c Sugar

2 Eggs

1 c Bananas, ripe — mashed

1/2 c Buttermilk

1 t Vanilla

3 c Flour

1/2 tb Baking soda

1/2 ts Salt

1 c Nuts — chopped


1 c Sugar, confectioners  sifted

1 tb Milk, water or cream

2 1/2 ts Vanilla

Mix shortening, sugar, and eggs thoroughly. Stir in bananas, butter- milk, and vanilla. Measure flour by dipping method, or by sifting. Stir flour, soda, and salt together; stir in. Blend in nuts. Chill one hour. Heat oven to 375 F. Drop rounded tablespoonfuls of dough two inches apart on lightly greased baking sheet. Bake about 10 minutes, or until delicately browned. If desired, frost with a thin confectioners’ sugar icing. Icing: Mix sugar, milk and vanilla until smooth.

Allergy-Free Cake Recipe: Mandarin Spice Cake
A milk-free, wheat-free and gluten-free recipe to help you make an allergy-safe orange spice cake.
Recipe Information
Category: Cakes
Recipe Created By: Namaste Foods
  • Ingredients
1  Package  Namaste Foods Spice Cake Mix
3    eggs
2/3  cup  oil
2  11-ounce cans  mandarin oranges in juice or water
  • Instructions
Heat oven to 355F. Lightly spray 9×13 pan with non-stick spray.

Pour juice from oranges into a 3/4 cup measuring cup. (If the oranges are packed in water or simply if you prefer, use orange juice instead.) Combine cake mix, eggs, oil, and juice in large mixing bowl. Beat with electric mixer or by hand until blended well. Fold in mandarin orange slices.

Pour batter into prepared pan and bake for approximately 45 minutes or until toothpick inserted in center comes out clean. Frost with Namaste Toffee Vanilla Frosting – yum!

  • Comments
Recipe compliments of Namaste Foods.
  • Substitutions
If avoiding corn, be sure to use mandarin oranges packed in water or light syrup that only uses sugar.

Use a neutral tasting vegetable oil that is safe or your needs.

This recipe is free of:
Milk Peanut Egg Soy Tree nut Corn
Gluten Wheat Fish Shellfish Sesame

Myrna  :rose:


oatmeal cookie


3/4 c Butter flavored Crisco

1 1/4 c Firmly packaged light brown sugar

1 Egg

1/3 c Milk

1 1/2 ts Vanilla

3 c Quaker(R) Quik Oats (not instant or old fashion)

1 c All-purpose flour

1/2 ts Baking soda

1/2 ts Salt

1/4 ts Cinnamon

1 c Raisins

1 c Coarsely chopped Walnuts


Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes

Remove to kitchen counter. About 2 1/2 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half

Berry Cake:

An egg-free, milk-free, wheat-free, and gluten-free recipe to help you make an allergy-safe birthday cake.
Recipe Information
Category: Cakes
# of Servings: 1 8″ pan
Recipe Created By: Amy Hugon
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  • Ingredients
  • 1/3  cup  shortening
    3/4  cup  sugar
    2  Tbsp  Egg Replacer mixed with 1/4 cup water
    1  tsp  vanilla
    2 1/4  cups  gluten-free flour blend, divided
    2  tsp  baking powder
    1  tsp  xanthan gum
    1/2  cup  rice milk soured with 1 tsp lemon juice
    1  12 ounce package  frozen mixed berries (strawberries, blueberries, raspberries)
  • Instructions
  • Preheat oven to 375 degrees F. Panspray 8×8″ pan.

    Cream shortening and sugar. Stir in vanilla and Egg Replacer mixture; mix well.

    Stir in 2 cups flour, baking powder, xanthan gum, and rice milk. Mix well.

    Separately, chop strawberries so that they are the size of blueberries. Toss 1/4 cup flour with all the berries so they are coated. Fold berries into batter.

    Bake for 30-40 minutes or until done.

  • Comments
  • Gluten Free Berry CakeI used equal parts rice flour, cornstarch, and tapioca starch.

    Other berries would work fine.

  • Substitutions
  • Any soured milk or milk alternative can replace the soured rice milk.

    If you can use eggs, the egg replacer mixture can be replaced with 2 whole egg.

    Use dairy, soy, egg, wheat and/or gluten free ingredients as needed. This recipe can be made corn free by if using an egg in place of the egg replacer and verifying that the flour mix, baking powder and other ingredients are corn safe.

    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame

    Myrna  :rose:

    lemon pie


    Makes one 11-inch pie


    1. Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
    2. The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
    3. Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

    Myrna  :rose:

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    My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
    Thank you,


    Thank you myrna cake was a big hit.