White Layer Cake


Icing a cake is not one of my strong suits, so I usually avoid cakes the require icing. There are certain occasions when I have to suck it up – birthdays being one. This is a moist and easy cake.

2 c flour
1 c sugar
1 TBSP baking powder
1 tsp salt
1/2 c butter, softened
1 c milk
1 tsp vanilla
2 eggs

8 oz butter, softened
8 oz cream cheese, softened
1 tsp vanilla
1 c powdered sugar.

For cake:
Preheat oven to 350. Prepare 2 9 inch cake pans.

Combine flour, baking powder and salt with a whisk, set aside.

Combine butter and sugar in a stand mixer, beat until light and fluffy. Add eggs, one at a time, then vanilla. Add 1/2 the milk and 1/2 the flour, best until combined. Add the rest, best well. Divide into 2 pans.

Bake 20 – 25 minutes until tester comes out clean.

Cool in pan 10 minutes, then turn onto rack to cool completely.

Make frosting:
Combine all ingredients in a stand mixer and best until well combined. Frost your cake.

Serves 8-10.


Okra Corn Cakes


These are some tasty cakes and a great way to use okra! I added some additional spice to the original recipe as it was a little bland for my taste. They are great the next day for lunch!

2 c fine yellow cornmeal
2 tsp baking powder
1 tsp sea salt
1 large egg, lightly beaten
1 c buttermilk
1/2 c water
12 oz okra, sliced in 1/4 inch slices
2 jalapeƱos, minced
2 cloves garlic, minced
1 tsp cayenne

Combine dry and whisk together. Combine wet. Combine wet and dry, let sit for 20 minute or so.

Heat a skillet over medium heat, cook 3-4 minutes per side.

Serves 8.