Hershey Bar Cake.

If there is a signature cake  in Heaven, this is surely it.

Hershey Bar Cake

1 box Swiss Chocolate cake mix (or German Chocolate if you can't find Swiss)
1 c. walnuts or pecans, chopped
8 oz. cream cheese, softened
1 c. powdered sugar
1/2 c. granulated sugar
10 Hershey bars, finely chopped
16 oz. frozen Cool Whip, thawed

Prepare cake batter according to package directions; then add nuts and two of the chopped bars into the batter. Pour into two 8″ round cake pans that have been sprayed with oil. Bake according to package directions. Remove from pans and cool completely; then slice each one in half, producing four layers. Beat cream cheese, powdered sugar, and granulated sugar with mixer until creamy. Combine 6 chopped candy bars, Cool Whip, and the cream cheese mixture; then blend well. Spread this mixture between all layers, then on the top & sides. Take remaining candy bars and sprinkle them over the cake and at the bottom edge for edible decoration.

Cauliflower Souffle.

Cauliflower Souffle


1 head cauliflower
4 TBSP butter
4 TBSP flour
1 tsp salt
black pepper, to taste
1 cup milk
1 cup grated cheddar
4 eggs, separated

Boil cauliflower until tender, then drain. Puree in blender. Melt butter, then mix in flour, salt, pepper, and stir until a smooth paste forms. Add milk and cook until thick. Remove from heat and add cheese and cauliflower. Add beaten egg yolks to mixture and let cool about 15 minutes. Beat egg whites until stiff and fold into mixture. Put into a buttered 2 quart casserole dish, and place in a pan of water 1 inch deep. Bake at 325 for 50 minutes.

Tea Cakes #2.

Last week, I posted a recipe for tea cakes from the local newspaper. In that same article, the local food editor put out a call for vintage tea cake recipes. This one seems to be the winner.

Tea Cakes

1 quart plain flour
1 teacup of butter
2 teacups sugar
1 egg
1 teacup sour cream
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons vanilla
1 teaspoon nutmeg

Cream butter and sugar. Add egg and beat well. Stir in sour cream and vanilla. Add baking soda, baking powder and nutmeg to 1 cup of the flour. Add to creamed mixture. Add remaining flour by cups full. Beat only enough to incorporate flour. Dough will be sticky, but use only enough flour to keep from sticking to board. Roll out a little more than ¼-inch thick. Cut with floured cutter. Bake on oiled pan at 350 degrees until slightly browned, about 8-10 minutes.

Old-Fashioned Tea Cakes.

My mother still talks about the tea cakes that her paternal grandmother made. Sadly, that recipe was taken to the grave with her when she died suddenly, years before I was born. I don't know that I've ever even had a proper tea cake, but I'll try this one out soon. It was in the food section of the local newspaper today.

Old-Fashioned Tea Cakes

1 cup shortening
1 cup sugar
1 egg, beaten
2 tablespoons buttermilk
2½ cups (or more) all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract

Beat shortening in a mixing bowl at low speed. Add sugar, egg and buttermilk; milk well. Sift in flour, salt and baking powder together. Add to sugar mixture and mix well. Add vanilla; mix well. Roll dough ¼-inch thick on a floured surface. Cut with cooking cutter. Place on nonstick cookie sheets. Bake at 350 degrees for 8 minutes. Cool on wire racks. Makes 3 dozen