Myrna's Yummy Cakes

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Mocha Frosting

Prep: 10 min.This recipe goes with Chocolate Marble Sheet Cake

Yield: Makes 2 1/3 cups

3 cups powdered sugar
2/3 cup unsweetened cocoa
3 tablespoons hot brewed coffee
2 teaspoons vanilla extract

1/2 cup butter, softened

3 to 4 Tbsp. half-and-h


1. Whisk together sugar and cocoa in a medium bowl. Combine coffee and vanilla.

2. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half-and-half, 1 Tbsp. at a time, until smooth and mixture has reached desired consistency.

Mocha-Almond Frosting: Decrease vanilla extract to 1 tsp. Proceed with recipe as directed, adding 1/2 tsp. almond extract to coffee mixture in Step 1.


Once you understand these simple techniques, total cake success will be yours.

Lining a Cake Pan:
With rounds and other cake layers, place a piece of parchment or wax paper on the bottom, then brush it with butter and dust with flour. Other pans, like decorative Bundt or springform pans, just need an even coat of butter, then a dusting of flour. For cupcakes, decorative pre-formed paper or foil liners are indispensable.

Accurate measuring is crucial to successful baking. To properly measure, you need three types of measuring tools: clear glass or plastic cup with a spout for wet ingredients, cups in graduated sizes for dry ingredients and a set of measuring spoons. Most American baking recipes measure ingredients by volume, not weight; for example, a recipe will call for 1 cup sugar instead of 8 ounces sugar. If you become truly passionate about baking, consider investing in a scale, as it really is the most accurate way to measure.

To measure liquids: Set the cup on the counter, bend at the knees so you are at eye-level with the lines on the cup and pour the ingredient right up to the line indicating the amount needed.

To measure dry ingredients: Spoon your flour or other dry ingredient into the appropriately-sized measuring cup, filling it generously above the rim of the cup. Then, run the back of a knife over the edge to sweep the excess back into the container.

Improper measuring of dry ingredients is one of the most common mistakes in baking. A couple of things to avoid:

  • Don’t dip a measuring cup into a bag or container of flour; this packs the flour in the cup and adds more flour to the recipe, resulting in dry and dense cakes.
  • Resist tapping the cup on the counter — the flour settles and you will have more than needed.

If the recipe calls for “one cup sifted flour,” first sift the flour and then measure it. If it calls for “one cup flour, sifted,” measure the flour by the spoon and sweep method, then sift it. It may seem subtle, but in the cake world, it can make the difference between ethereal and leaden. A fine mesh strainer is totally adequate for sifting. Always whisk the dry ingredients together (baking powder or soda, salt, spice, etc.) to make sure they are evenly distributed before adding wet ingredients.

When a recipe calls for beating butter “until light and fluffy,” it’s important for the butter to be at a workable temperature in order to trap and hold the optimum amount of air. If the butter is too cold and firm, or too warm and slack, it won’t hold the required air in the batter, resulting in a flat or dense cake. If the butter is malleable enough to hold a light thumbprint, you’re ready to go. Allow about 45 minutes for butter to come to the right temperature — cutting the butter into pieces speeds this up. Butter can be warmed in a microwave on reduced power, but it’s very easy to overdo it and heat the butter too much or unevenly this way.

Room-temperature eggs perform best in cakes. In-the-shell eggs straight from the fridge can be warmed by setting them in a bowl of warm water for five minutes.

Instructions often call for beating, or creaming, butter with sugar for up to 10 minutes in cake recipes. Although it can be tempting to cut this step short, particularly when done with a hand mixer, it’s important to stick with it. This beating is where the texture and structure of a cake is made. Air is a vital ingredient in cakes and it takes time to properly incorporate it into the batter. The butter will lighten in color and you should see it increase in volume in the bowl.

Eggs should also be beaten until light and foamy for cakes. They should lighten in color and hold a thick ribbon when the beater is lifted out of the bowl. If the recipe calls for adding eggs one at a time, make sure each one is fully incorporated before adding the next.

When incorporating dry ingredients into a batter, it is important not to over-mix. Folding is often better for cakes than stirring. To fold, use the broad side of the spatula, like an oar moving through water, to suspend the dry ingredients in the batter. Turn the bowl regularly, making sure you bring the ingredients together evenly.

Cutting Layers:
Run a serrated knife around the perimeter of the cake layer to divide it evenly in half. Then draw the knife through the cake in a gentle sawing motion to cut it in half. If the layers are uneven, put the thicker one on the bottom.

Oven Tips:
Allow at least 20 minutes for your oven to preheat; it’s best to turn the oven on before you start working on your recipe. Keep in mind that ovens differ and every oven has hot spots. Your best bet for even baking is to position a rack in the center of the oven. If baking more than one layer, stagger them in the oven so they bake evenly. Opening the oven door too often can make a cake fall, so use the window in your oven door (if it has one) to check the cake’s progress. Check the cake about 10 minutes before the suggested baking time is over. A cake is done when it starts pulling away from the sides of the pan and a toothpick inserted in the center comes out clean.

Cooling on a Rack:
Cakes cool faster and don’t get soggy when cooled on a rack.

Store un-frosted cakes, well wrapped, at room temperature for 24 hours. Refrigerating cakes causes them to stale faster. For long-term storage it is best to freeze cakes, not refrigerate them. When storing an already-cut cake, add half an apple to the cake box to keep the cake moist.

Whipping Cream:
Use an ice-cold bowl and a large whisk for fastest whipping. Don’t over-whip it – it should look silky and creamy, not curd-like. Sift confectioners’ sugar into the cream when it is slightly looser than you want it to be; it tightens up the cream as you mix it in.

1 3/4 c All-purpose Flour

1 t Baking Soda

1 c Sugar

1/2 c Chopped Walnuts

2 x Eggs

1/2 c Vegetable Oil

1/2 t Almond or vanilla extract

10 oz Pkg frzn sweet Strawberries*

* or 1 cup crushed fresh strawberries mixed with 3 T sugar Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 deg F for 30 minutes, or until they test done. Or, bake in greased 9x5x3″ loaf pan for at 350 deg F for 1 hour, or until done. Sprinkle with powdered sugar if desired.


To Make Cookies
2 cups flour
1 cup plus 1 tablespoon unsweetened cocoa powder
1 ¾ cups sugar
3/8 teaspoon baking soda
½ teaspoon salt
2 sticks plus 2 tablespoons butter, cubed and softened
5 tablespoons milk
1½ teaspoons vanilla extract

Preheat the oven to 350 degrees F and grease a baking sheet or line it with parchment.
In a large bowl or mixer, combine the flour, cocoa powder, sugar, baking soda, and salt.
Add the butter and mix until a dough forms.
Add the milk and vanilla and mix until the dough is smooth.
Mold the dough into one big block, wrap it in plastic or put it in a container, and refrigerate it for at least 30 minutes to overnight.
Roll out the dough to about ¼ inch thick. Cut out cookies with a round cookie cutter (or any shape you like). Place the cookies at least 1 inch apart on the baking sheet.
Bake for 8 to 10 minutes. If the cookies look a little soft when you take them out, don’t worry! They’ll firm up as they cool. Cool in the pan or move after a few minutes to a wire rack.

To Make Frosting
½ cup (1 stick) butter, softened
6 cups sifted confectioners’ sugar
½ cup whole milk
1 ½ teaspoons vanilla extract

In a bowl or mixer, cream the butter. Add the confectioners’ sugar 2 cups at a time, mixing well as you go. Add the milk and vanilla and mix until smooth and creamy.
Stick the frosting in the fridge for about 20 to 30 minutes to firm up before using. If you make it ahead of time to use another day, take it out of the fridge with enough time for it sit on the counter to soften, or stick it in the microwave for a short zap. The frosting keeps for up to 2 weeks.

To Make Chocolate Trucker Sandwich Cookies
If you’re using a piping bag, fill it 2/3 full with frosting. I like to use a star tip, but any tip will work. If you’re not using a piping bag, use a butter knife or small offset spatula.
Place a chocolate cookie upside down and put a nice dollop of frosting on the cookie. Place another chocolate cookie on top to make a sandwich. Press down gently to push the frosting out a bit. It’s so pleasing to see the frosting plump out to the edges of the cookies.
Let the sandwich cookies set for at least 15 minutes before stacking or placing in a container. The cookies well wrapped or in an airtight container will keep for 2 to 4 days.

Makes about 40 cookies


By: Myrna’s Yummy Cakes

1 c Shortening

2 c Sugar

4 Eggs

3 c Cake flour; sifted

2 1/2 ts Baking powder

1/2 ts Salt

1 c Milk

1 ts Almond extract

1 ts Vanilla extract

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 375

degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire YELLOW CUPCAKES: Spoon batter into paper-lined muffin pans, filling each cup half full. Bake at 375 degrees for 20 minutes. Remove from pans, and let cool on wire racks.


Makes one 8-inch pie

  • 1/2 recipe Pate Brisee (Pie Dough)
  • All-purpose flour, for dusting
  • 2 cups homemade Pumpkin Puree, or 1 (15-ounce) can pumpkin puree
  • 3 large eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1/2 cup packed dark-brown sugar
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt


  1. Preheat oven to 375 degrees. Lightly dust a clean work surface with flour, and roll pastry dough into a 12-inch circle. Line an 8-inch pie plate with pastry, and trim pastry so it’s even with edge of plate. Decorate edge with leaf shapes cut from excess pastry. Chill.
  2. In a medium bowl, combine pumpkin puree, eggs, cream, sugar, allspice, cinnamon, ginger, and salt. Whisk until well blended. Pour into chilled pastry shell. Bake until crust is golden brown, and custard is set, 50 to 55 minutes. Let cool before serving.


1/2 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
1-1/2 cups sugar
5 eggs, separated
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1cup shredded coconut
1 cup pecans or walnuts, finely chopped

2 (8 ounce) packages cream cheese, room temperature
4 ounces unsalted butter, room temperature
2 teaspoons vanilla
2 cups confectioners’ sugar, sifted

1 cup toasted coconut *
Pecan or walnuts halves

Preheat the oven to 325 degrees F.
Grease 3 (9-inch) cake pans.

In the bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy.
Add the egg yolks, one at a time, beating well after each addition.
In a small bowl, combine the flour, baking soda, and salt.
With the mixer on low speed, alternately add the flour mixture and buttermilk.
Add the vanilla and blend well.

In another bowl, beat the egg whites until firm peaks form.
Gently fold the egg whites into the batter.
Fold in the coconut and pecans or walnuts.
Divide the batter among the 3 cake pans, about 2 cups per pan.
Bake for 25 minutes, until a tester comes out clean when inserted in the center of each cake.
Allow the cakes to cool in the pans for 10 minutes.
Turn the cakes out onto wire racks to finish cooling.

While the cakes are cooling, prepare the icing.
In a bowl of an electric mixer, combine the cream cheese, butter and vanilla until smooth.
Add the confectioners’ sugar and mix thoroughly until combined.

Stack the cake layers with a layer of icing between each layer. (See tip below)
Spread the icing on the sides and top of the cake.
Press the toasted coconut into the icing around the sides of the cake.
Decorate the top of the cake with the pecan or walnuts halves.

How to toast coconut:
Preheat oven to 350 degrees F.
Arrange shredded or flaked coconut in a single layer on a baking sheet.
Bake for 10 to 15 minutes or until light golden brown.
Stir and check frequently to prevent burning.
Remove from oven and cool before using.

You can also toast coconut on the stove top:
Place the coconut in a dry non-stick skillet.
Gently stir it over low heat until golden brown.
Transfer the coconut to a plate and allow it to cool before using.

Tip for frosting a layer cake:
To begin frosting a layer cake, place the bottom layer on the serving plate.
Place small strips of waxed paper under the edges of the cake to keep the serving plate clean during frosting.
Remove the strips after you finish all your cake decorating.

Ready in: 30-60 minutes

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

Serves/Makes:   16


2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter

2 cups white sugar

4 eggs

1 cup buttermilk

4 1/2 squares unsweetened chocolate — (1 ounce size)

1/2 cup boiling water

2 teaspoons vanilla extract

1/4 teaspoon lemon juice

***Caramel Filling***

1 1/8 cup butter

3 cups confectioners’ sugar

1 teaspoon vanilla extract

1/4 teaspoon lemon juice

2 cups superfine sugar

1 cup milk

Turn this recipe into a puzzle!


Preheat oven to 325 degrees F (165 degrees C). Grease and flour four 8-inch round cake pans.

Mix the flour, baking soda, and salt in a bowl. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time. Alternately beat in flour mixture and buttermilk until smooth.

Place unsweetened chocolate in a small bowl. Pour the boiling water over the chocolate, and stir until melted. Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter evenly into the prepared cake pans. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.

Caramel Filling: Mix the butter, confectioners’ sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225 degrees F (110 degrees C) on a candy thermometer.

Remove saucepan from heat, and set in a large bowl filled with ice water.

Beat filling with an electric mixer until spreadable. At first this seems to be just hot, hard work, but the filling will suddenly start to thicken as it begins to cool. Transfer filling to a clean bowl, and it will continue to cool as you frost the top of each cake layer. Stack the frosted layers atop each other.

Per Serving (excluding unknown items): 363 Calories; 31g Fat (73.9% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 400mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0Fruit; 0 Non-Fat Milk; 6 Fat.



Ah, the maligned fruitcake. Many store-bought varieties, stuffed with unrecognizable candied bits, deserve their bad reputation-but not these wonderful cakes, made with a generous serving of dried fruit and candied orange peel in a light batter. There’s only one trick: buy the best-quality, moist dried and candied fruit you can afford.


  • 1 1/2 cups fresh orange juice
  • 1 1/2 cups chopped candied orange peel (about 8 ounces)
  • 1 cup chopped dried cherries (about 6 ounces)
  • 1 cup chopped dried apricots (about 6 ounces)
  • 1 cup chopped dried pineapple (about 6 ounces)
  • 3/4 cup currants (about 4 ounces)
  • 1 cup all-purpose flour, divided
  • 3/4 cup whole-wheat pastry flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1/4 cup mild extra-virgin olive oil or walnut oil
  • 2 tablespoons unsalted butter, at room temperature
  • 3 tablespoons molasses
  • 1 teaspoon vanilla extract
  • 2 large egg whites, divided
  • 3 glaceed red cherries, cut in half, for garnish
  • 8 pecan halves for garnish

Position rack in center of oven; preheat to 275degreesF. Coat two 8 1/2-by-4 1/2-inch loaf pans or 3 mini loaf pans (6-by-3-inch) with cooking spray and lightly dust with flour.

Bring orange juice to a simmer in a small pan over medium-high heat. Mix orange peel, dried cherries, apricots, pineapple and currants in a large bowl; pour the warm juice over the fruit and let sit until most of the liquid is absorbed, about 10 minutes. Strain out excess juice; toss the fruit with 1/2 cup all-purpose flour until well coated. Set aside.

Whisk the remaining 1/2 cup all-purpose flour, whole-wheat flour, cinnamon, allspice, baking powder and salt in a medium bowl until blended.

Place sugar, oil and butter in a large bowl. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Beat in molasses and vanilla, then add egg whites one at a time, scraping the sides of the bowl as necessary.

Stir in the dry ingredients. Pour the batter over the fruit and mix well. Divide the mixture among the prepared pans. Decorate the tops with glaceed cherries and pecans.

Bake the cakes until lightly browned and firm to the touch, about 1 hour and 40 minutes. A toothpick inserted in the center should come out clean. Let cool in the pans on wire racks for 10 minutes. Unmold and cool completely.

To “ripen” fruitcakes, wrap the cooled loaves in a piece of cheesecloth drizzled with 2 tablespoons bourbon or brandy, then seal tightly in plastic wrap and foil; refrigerate for up to 2 months, wetting the cloth every 2 weeks.

Candied orange peel is available from The Baker’s Catalogue,, (800) 827-6836.

Per slice: 202 calories; 4 g fat (1 g saturated fat, 2 g mono unsaturated fat); 3 mg cholesterol; 42 g carbohydrates; 2 g protein; 3 g fiber; 78 mg sodium; 269 mg potassium

Nutrtion Bonus: Vitamin C (15% daily value), Vitamin A (15% dv).

Exchanges: 1 fruit, 2 other carbohydrate, 1/2 fat



Ingredients :




flower pot




garden Shovel




gummy worms (or plastic)




plastic flowers, bunch




oreo cookies




butter, softened




cream cheese, softened




confectioner’s sugar








inst choc-fudge pudding (4oz)








whipped topping, 1 tub thawed


Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside.

Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together.

To put the “cake” together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs.

Refrigerate 10-12 hours before serving. Remove from refrigerator, decorate with flowers. Serve by digging out portions with the shovel.

Serves 10 to 12.

Note: This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff. The trick is to capture everyone’s attention with an announcement of some sort, and as you are speaking, shovel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out of the “dirt”. You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert.

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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.