Category Archives: Cakes

Chocolate Red Wine Cake


Chocolate Red Wine Cake

 Chocolate. Red wine.  What else do you need?

James celebrated his first Wine and Unwind with the cast of Cymbelinecombining the Wine and the Unwind in one cake.  (I’m sure, however, that there was some wine served separately, but the efficiency of this appeals to the stage manager in me.)

He tells me “This a not too sweet cake that goes great with vanilla ice cream or gelato, based on a recipe from Anne Willan’s 2001 book Cooking with Wine. There is just enough wine to give it a wonderful flavor!”

I know I like chocolate, and I like red wine, and I like both together.  So how can this cake go wrong?

Chocolate Red Wine Cake

Ingredients:
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder (not Dutch process)* plus some for dusting.
1 1/4 teaspoons  baking soda
1/2 teaspoon  salt
2 sticks unsalted butter, softened
1 3/4 cups  sugar
2  large eggs
1 1/2 teaspoons  pure vanilla extract
1 1/4 cups  dry red wine
Confectioner’s sugar for dusting
Whipped cream or ice cream for serving

Method:

1.  Preheat the oven to 350°. Butter and dust a 12-cup Bundt pan with powdered cocoa. In a medium-sized bowl, whisk the flour, cocoa powder, baking soda and salt.

2.  In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.

3.  Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Dust the cake with confectioner’s sugar and serve with whipped cream or ice cream.

Kate Burton Queen and Belarius
Kate Burton, who plays the Queen and Belarius, unwinding

Patrick Page who plays the title role Cymbeline and Raul Esparza who play Iachimo

Patrick Page, who plays Cymbeline, and Raul Esparza, who plays Iachimo, taking their wining and unwinding very seriously.

*What is Dutch process cocoa?  What is non-Dutch process cocoa?  And why does it matter? 

Non-Dutch process is simply natural cocoa powder:  the dry, solid remains of fermented, dried and roasted cacao beans that have been ground into a fine powder.  It is slightly acidic with, if you’re a complete nerd, a PH between 5-6.

Dutch process, on the other hand, is natural cocoa powder that has been washed with a potassium carbonate solution to alkalize it slightly.

Who cares, right?  And what difference does it make to my cake?

Well, successful baking is more than a little bit of a science.  In order for cakes to rise properly, you need the proper balance of acid and alkaline in your batter.  If, as in this recipe, you’re only using baking soda to make your cake rise, then you want the slightly acidic natural cocoa because baking soda is alkalizing (it’s why you take a teaspoonful in water if you suffer from acid indigestion.)

Anyway, long story short, you really can use either kind of cocoa no matter what, but to make the ideal version of whatever you’re baking, stick to what the recipe says.  

4th of July cake

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Okay, I’m finally posting the recipe and directions for the divine and very impressive 4th of July Flag cake James made last year. Until I saw him do it, I would have thought it was far too difficult and never gotten farther than looking at the recipe online.  But as you can see below, the recipe itself is super easy, it’s just the putting it together that’s a challenge.  If you like puzzles, you’ll be in heaven.  If you don’t, well, you can just stuff handfuls of cake and frosting in your mouth.

Give it a try!

4th of July Flag Cake

Ingredients:

Three vanilla cake mixes (+ eggs, oil and whatever else they call for) — read the box and get the extra items before you leave the store.  You could of course make the cakes from scratch, but why?

Two containers of vanilla frosting. Any standard-sized store brand will do. (You won’t need all the frosting in both containers, but you’ll need more than one.)

One bottle of red food dye and one bottle of blue food dye.  You know, the little ones that come in the red, yellow, green, blue pack.

2 9″ cake pans.  You will, of course be making six cakes total, so budget your time accordingly.

A bowl or tin or anything with a 4″ diameter for cutting cake

Method:

First, read this all the way through before you start.  Seriously.

1.  Bake two 9″ vanilla cakes as directed on the mix box.  Add the entire bottle of red food coloring to batter as you mix it for 2 minutes.  Don’t even think about the perils of red dye #2 or whatever the current toxic number is.  You want to celebrate America, don’t you?

2.  Bake two more 9″ vanilla cakes as directed on the (second) mix box.  Do not add any color.

3.  Bake TWO MORE 9″ vanilla cakes. (See what I mean about budgeting your time?)  Pour half of the batter into the cake pan, then pour blue food coloring into remaining batter.  Use as much as necessary to achieve the proper blue color — I found I only need 1/2 a bottle, but perhaps my America blue is different from yours.  Experiment.

3.  Once you’ve baked and cooled all six cakes, let the cake puzzle assembly challenge begin!  (Note:  You will have extra cake layers that go unused in this recipe.  Cut them into cubes and then freeze them.  I will post a recipe for Patriotic Trifle shortly.)

4.  First, set up your cake stand/plate by placing four strips of wax papers around the edges in a square shape.  Put a dab of icing in the middle of the square to anchor the bottom cake layer.

5.  Slice one red cake in half horizontally to make two red layers.  Then slice one white cake the same way to make two white layers.

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6.  Place one red layer on the cake stand and frost.  Then place a white layer on top and frost.  Repeat with one more red and white layer.  Frost the top white layer.

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7.   Now, take your blue layer (do not slice this layer in half horizontally!).  Using your 4″ bowl or tin, cut a 4″ circle down into the cake.  Remove blue cake plug and set aside.  Place blue layer with the center missing on top of red/white layers.

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8.  Okay, still with me?  You should have one unsliced red and one unsliced white cake left.   Go ahead and slice them horizontally now. (You could do this step earlier when you slice the other ones — I just did it now because it kept things a little more organized in my head.)  Take one of the half slices of red and cut out a 4″ circle.  Do the same with the white half slice. Put the leftover cake aside.

Frost the top of the 4″ white circle and insert it into the blue cake.

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9.  Insert the red 4″ circle into the blue cake and you are finished assembling the cake!

10.  Now you’re ready to start frosting.  Brush off any excess crumbs (easier said than done, but do your best.)  Put a big glop of icing on top of the cake and start spreading it around.  (An offset spatula is really useful here.)

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11.  James likes to make attractive, Betty Crocker-like swooshes with his frosting:

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Ta da! ‘Merica!

IMG_1708Of course, now that I’m finally posting this, I think maybe a rainbow cake would really be the thing for this holiday.  Hmm . . .

Brownie Batter-Stuffed Cupcakes with Fluffy Peanut Butter Icing

Brownie Stuffed Cupcakes 2
These were served at the Easter Sunday Wine and Unwind, hence the pink bunny rabbit.

These are so impossibly decadent that I will let the recipe speak for itself:

Brownie Batter-Stuffed Cupcakes

Ingredients:

For the brownie batter portion (to keep it simple, you can also use a boxed brownie mix):

3/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/3 cup vegetable oil
1/2 cup boiling water
2 cups white sugar
2 eggs
1/3 cup vegetable oil
1 1/3 cups all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt

In a large bowl, stir together the cocoa and baking soda. Add vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed.

Set aside (DO NOT BAKE YET!!)

For the cupcake portion:

1 (18.25 ounce) package chocolate cake mix (you could also use white or yellow)
2 tablespoons canola oil
1 1/3 cups water
3 egg whites

Method:

1.  Preheat an oven to 350 degrees F.  Using mini-muffin pans, line 48 muffin cups with paper liners.

2.  Mix the cake mix, 2 tablespoons canola oil, 1 1/3 cup water, and 3 egg whites in a large bowl with an electric mixer on low speed until combined. Mix on medium speed for 2 minutes.

Now there are two ways to proceed:

3.  For a chewier brownie interior, spoon the brownie batter into prepared muffin cups, filling each cup 1/3 full. Spoon the cake batter over the brownie batter, until muffin cups are each 2/3 full.

4.  For a more molten brownie interior, start by adding 1 tablespoon of cake batter to each paper lined cup, then your brownie batter then top with cake batter. This will make them easier to remove from the liner too.  (This was James’ preferred method.)

5.  Bake in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.

Fluffy Peanut Butter Frosting:

Ingredients:

1/2 cup butter, softened
1 cup creamy peanut butter
3 tablespoons milk, or as needed
2 cups confectioners’ sugar

Method:

Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes so it is nice and fluffy. James piped the icing on to the cooled cupcakes using his trusty pastry bag and a flower tip, and topped that with jellybeans.

Needless to say, they were a big hit with the Hamilton cast.

Stuffed cupcakes
I mean, really, what else is there to say?

Upside Down Cornbread Cake

Upside down Cornbread cakeHere’s a shout out to another backstage baker, Mr. Randy Stricklin-Witherspoon!  Randy is a dresser over at “Wicked,” and a truly fierce baker and chef.  In addition to working eight shows a week, he has  a catering business that serves the Broadway community called Spoonfed NYC.  Folks can place orders through his website for deliveries anytime.  On Wednesdays and Saturdays, he drops off a selection of foods at various shows, and people pay on the honor system.  Last week at “Kinky Boots”, here’s what he had on offer:

Spoonfed food close-up

Randy is raising money to open a Southern restaurant on 9th Avenue called Spoonfed’s New York Country.  (Here’s a link to his GoFundMe campaign for more information.)  And check out a recent article on his project here.

But what’s really important is the food, right?  Here’s the dessert that everyone’s requesting from SpoonFed NYC right now — Upside Down Cornbread Cake.  Randy tells me that this recipe is great with canned fruit cocktail or your favorite seasonal fresh fruit. (His personal favorites are a combo of fresh berries and maraschino cherries.)  He also says the crumbled topping is so pretty that you may not want to turn the cake upside down.

Remember, more is more, and this recipe is all about more please!  “Eat it like you mean it!” is his motto and after you see the recipe below, you’ll understand.  (How he manages to keep that eight-pack of his intact is a mystery . . .)

Ingredients:

for the Cornbread:

(You can, of course, always just use a box of Jiffy Corn Bread mix, but if you like to make things from scratch, see below):

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup yellow cornmeal
2 tablespoons brown sugar
3 eggs
1/2 cup (8 tablespoons) unsalted butter, melted
2 cups buttermilk

For fruit sauce:
1 cup brown sugar
1/2 cup (8 tablespoons) unsalted butter
15 oz. fruit cocktail (drained) or fresh berries
12 oz. maraschino cherries (drained)

Crumb Topping:
2 cups all-purpose flour
1/2 cup (8 tablespoons) unsalted butter, cubed and softened
1 cup brown sugar
1/2 teaspoon ground Cinnamon

Method:

Preheat oven to 400 degrees F.

Fruit Sauce:

Melt butter, then add brown sugar to a large cast iron skillet*.   Spread and brown evenly.  Add cherries then spread fruit over cherries. (Reminder — drain all fruit prior adding to skillet.)

Cornbread:

Sift flour, baking powder, and salt into a medium bowl. Combine the cornmeal, sugar and eggs in another bowl and stir well. Add flour mixture to the cornmeal and continue stirring until blended. Stir in melted butter and buttermilk.  Pour cornbread mixture over fruit and spread evenly in skillet.  Let sit for a few minutes to settle before sprinkling with crumb topping.

Crumb Mixture:

To make the topping, combine the sugar, flour, cinnamon, and butter in a bowl and mix with a fork until it resembles coarse crumbs.  Sprinkle on top of cornbread.

Bake in cast iron skillet* for 25-30 minutes until golden brown. To check doneness, insert tooth pick and if it comes out clean, the cake is done.

Place a large plate or a platter on top of skillet and turn over. Tap sides and lift gently.

*Note —  Make sure the skillet you use doesn’t have a plastic handle!  If you don’t have a cast iron skillet, you can use a large aluminum cake tin, about 11″ round or 9″ x 13″ square.

pans for cornbread

Serves about 12.

Basil-Nectarine Recipes!

Two recipes here:  Basil-Nectarine Lemonade and Easy Basil-Nectarine Cake.

Sometimes, in the hottest summers months, our Backstage Baker takes a break from baking (hence our summer hiatus from posting recipes.)  Also, James has been working out of town this summer on short but intense projects, with little time off.  Right now, he’s out in Red Bank, New Jersey at the Two River Theater, working on a production of Moliere’s “School for Wives” directed by Mark Wing-Davy.  (Check out the link here for more information.)

James has done several shows with Mark Wing-Davy:  The SkrikerTroilus and Cressida and now School for Wives.  During Troilus, A Shakespeare in the Park production one hot summer many years ago, the Tony award-winning actor Stephen Spinella was in the cast and shared the recipe for Basil Nectarine Lemonade. That drink became a summer favorite and inspired our Backstage Baker to grow basil on his balcony ever since.   It also served as the inspiration for the Basil-Nectarine Cake below.

Basil Lemonade

1 cup fresh basil
2 cups water
3/4 cup sugar
1 nectarine, sliced

Combine in sauce pan and simmer for 5 minutes, remove from heat and let stand for 1 hour. Strain.

1 cup freshly squeezed lemon juice
1 1/2 cup water

Add to strained basil mixture, stir and chill.

From there, you can see how James cobbled together the recipe below — even in a limited kitchen, you can’t stop a baker from baking.  After a trip to the local farmer’s market, James was inspired to make the following cake for his lucky cast:

Easy Nectarine Basil Cake

Ingredients:

3 eggs
1 3/4 cups sugar ( and more for sprinkling)
2 Tablespoons finely chopped basil leaves
1/2 cup butter melted (I may get daring and substitute olive oil next time)
6 medium nectarines cubed. I left the skin of for color
2 cups all-purpose flour or gluten-free flour mix (Bob’s Red Mill is a good one)
2 teaspoons baking soda

Method:

1.  Preheat oven to 350°. In a large bowl, mix the eggs, sugar, basil and melted butter. Add the cubed nectarines to mixture in bowl (coating as you go to keep them from turning brown.)

2. Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients.

3. Pour mixture into one greased 9×13 pan or two 9″ round pans. Bake for approximately 55 minutes. At about 20 minutes into the baking, sprinkle additional sugar on the top for a crispier topping.

Easy Nectarine Basil Cake

Happy (belated) 4th!

IMG_1709The Backstage Baker outdid himself this year, with an absolutely stupendous creation.  Please to enjoy! (Directions and the recipe to follow shortly.)

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Whoopie Pies

There’s another backstage baker over at “All the Way”  —  Understudy Gina Daniels (she covers Coretta Scott King and Fannie Lou Hamer.)

Gina Daniels

When she is not called for understudy rehearsals, the treats come in. Here is her recipe for Whoopie Pies.  This recipe has rendered me speechless.  And salivating!

WHOOPIE PIES

Ingredients:

The Cakes:

2 2/3 cups all-purpose flour
1/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, room temperature
2 cups sugar
4 eggs
1/4 cup buttermilk
1 tablespoon apple cider vinegar
2 teaspoons vanilla extract
2 tablespoons red food coloring

The White Chocolate Cream Cheese Filling:

24 ounces cream cheese, softened
12 ounces butter, softened
18 ounces white chocolate, melted
1 teaspoon vanilla extract
2 cups powdered sugar
Juice of one lemon

Method:

Preheat oven to 375 degrees F.

For the cakes:

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and redfood coloring.  Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cakelike and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the White Chocolate Cream Cheese Filling:

In a large mixing bowl, beat the cream cheese until smooth.  Add the cooled chocolate. Once incorporated, add the butter, vanilla, and lemon juice. Mix for about 2 minutes. Add the sugar and on low speed, beat until homogenous. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies.

Makes about 3 Dozen Whoopie Pies.

Triple Chocolate Cupcakes with Red Wine Chocolate Glaze

Red wine cupcakes2For last Sunday’s Wine and Unwind after Week #2 of rehearsal, James made these fantastic Triple Chocolate Cupcakes with a red wine chocolate glaze.  (The balsamic vinegar in the topping really brings out the chocolate.)  He’s made Red Wine Chocolate Brownies in the past (for recipe click here), but these are on a whole different level.  (Can I just say that this recipe contains one of my favorite instructions ever:  “Pour in the wine, vanilla, oil and eggs.”  It just sounds so, well, Classic in that Roman/Greek mythological sense.)

Regarding the show, James tells me that it is Shakespearean in its epic scope.  You’ve got assassinations, war, power struggles, and hubris playing out against the backdrop of 1960s America.  This production, by the way, originated last year at Cambridge’s American Repertory Theater and received stellar reviews (here’s just one, from Variety).  Previews for this Broadway production begin on February 10 and the show is a strictly limited engagement, only running through June 29, so get those tickets now!!

It’s been whirlwind of rehearsals so far — about half the cast did the ART production, but the rest are new to the show, so the vibe in the rehearsal room has been intense.  And the cast is onstage for a week of tech starting this Tuesday!  So soon!  They’ll need all the chocolate they can get.

Triple Chocolate Cupcakes with Red Wine Chocolate Glaze

Cupcake Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1 tablespoom baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
6 eggs
1 1/2 cups red wine (James used a Malbec, but any full-bodied red will do)
2 teaspoons vanilla extract
1/2 cup vegetable oil
1 cup dark chocolate chips (melted)

For Red Wine Chocolate Glaze:
2 1/2 cups dark chocolate chips
1 14oz. can sweetened condensed milk
1/2 cup red wine (same as used in the cupcakes)
1/2 cup Karo syrup
4 teaspoons balsamic vinegar

Additional chocolate to shave for decoration

Method:

For cupcakes:
1.  Preheat oven to 325º F.
2.  Line 2 cupcake pans. (Tip: After you line the pans, spray the liners with some non-stick spray. It will keep the cupcakes from sticking to the paper. Don’t spray if you are using the foil liners or the cupcakes will fall out when you are icing)
3.  In a large mixing bowl sift together the flour, sugar, baking powder, salt and cocoa powder. Mix everything so that it is evenly distributed.
4.  Make a “well” in the center of the dry ingredients.  Into the well, pour in the wine, vanilla, oil and eggs.  Mix on low speed until combined and lump free.
5.  Pour in the melted chocolate chips and mix until thoroughly combined.
6.  Fill lined cupcake pan. Fill each liner to the top. Important to do this so you get a nice dome on each cupcake.
7.  Bake for 20 to 25 minutes. The cupcakes will puff quite a bit, and when done should be slightly firm to the touch, but be able to spring back.

Let cool slightly before dipping in chocolate wine topping.

For topping:
1.  Microwave everything in a microwave safe bowl for two minutes.
2.  Remove from microwave, carefully, and stir until smooth and shiny.
3.  Let cool, and dip cupcake tops into the chocolate. Repeat after they’ve set up a bit. Garnish with shaved chocolate.

Red Wine cupcakes

The Backstage Baker celebrates the 4th of July

I Love AmericaJames, our intrepid Backstage Baker himself, left the Big City to come upstate to celebrate the 4th of July with me.  We ate home-smoked brisket and ribs and collaborated on a 4th of July cake that was loosely based on a Taste of Home recipe I’d found, called a “Poke Cake.”  The idea of it is that you poke holes in your vanilla cakes, then pour a blueberry or strawberry Jello mixture over the top.  The Jello is suppposed to drip down into the holes and the sliced cake will be a lovely Red, White and Blue to celebrate our Nation’s birth.

Well, I baked a gluten-free vanilla cake and, I don’t know, maybe that affected the color and or drippiness.  Or maybe I just didn’t make my cake holes big enough or large enough.  Because unlike the cheery picture on the Taste of Home site that featured perfect red and blue drip lines traversing a blindingly white cake, mine ended up kind of yellow beige, with pastel smudges of pink and purple.

4th of July Cake2

But James saved the day, whipping the cream to perfection, sugaring it with confectioner’s sugar just so, icing the cake with the cream and decorating it with a star made of blueberries and strawberries.  What’s not to like??

BB ices a cake

4th of July “Poke Cake”
(Loosely based on a Taste of Home recipe you can find here🙂

Ingredients:

For cake:
1 package vanilla cake mix

For strawberry drips:
1 cup strawberries, chopped  (fresh or frozen)
1/4 cup water
1/3 cup sugar
2 teaspoons strawberry Jello

For blueberry drips
1 cup blueberries (fresh or frozen)
1/2 cup water
2 teaspoons sugar
4 teaspoons Berry Blue Jello

Frosting:
2 cups whipping cream
1/3 cup confectioner’s sugar
1 teaspoon vanilla

Method:

1.  Bake cake according to directions on package.  Remove from pans to cool completely, then put cakes back into pans for Jello drip steps.

2.  In a small saucepan, combine strawberries, water and sugar.  Simmer until strawberries are soft, then strain into a small bowl. Add Jello to mixture and stir until dissolved.   Repeat this process with the blueberries.

3.  Using a wooden skewer, poke holes in top of cakes (to 1″ of edge).  Go all the way through, and try to enlarge the holes a bit with the skewers.  Pour the strawberry mixture over one cake, the blueberry over the other.  Refrigerate, covered, overnight.

4.  Just before serving, whip the cream until it stands in peaks.  Add confectioner’s sugar and vanilla and beat just a little more.  You want your cream to be as stiff as possible, but stop before you turn it into butter!

5.  Carefully remove one cake from its pan and place on serving platter.  (You can put strips of wax paper underneath to help keep the platter clean.)  Cover top with whipped cream, then place second cake on top.  Cover top and sides with cream.  Decorate with fruit.

BB slices a cake

Simple Sponge Cake

James has gone seamlessly from BAM’s “The Master Builder”  (which closed on June 9) to a workshop of a new musical called “Spongebob Squarepants.”  Yes, THAT Spongebob Squarepants.  So, what do you think our Backstage Baker baked???  Duh!!  Of course — SPONGECAKE!  Now, believe it or not, James has never made spongecake before (I know, really?  How is that possible???)  But he was able to come up with a recipe.  James notes that Spongecake very similar to an Angel Food Cake except that you use the yolks.  (That’s good for me, because I always struggle to find uses for those yolks and they end up in my freezer for months until I, uh, compost them.)

Anyway, in honor of all things Spongebob (and the song in the musical called ‘Just A Simple Sponge’) James offers up his Simple Sponge Cake. There are only three ingredients!!

Simple Sponge Cake

Ingredients:

6 eggs, separated
1 cup sugar
1 cup cake flour

Method:

1.  Preheat oven to 350 degrees F.  Butter and flour a bundt pan.

2.  Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.

3. Add 1/2 c sugar to whites and beat until very stiff.

4.  Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.

5.  Fold egg yolk mixture into egg whites.

6.  Sift flour and fold it in using 1//3 c each time until well mixed. (Do not overmix!)

7.  Pour into prepared pan.  Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.

8.  Cool for a few minutes in the pan then turn it out on a rack to cool completely. Sprinkle with sifted powdered sugar.

9.  Take 3 cups of mixed berries, stir in 1/4 cup of powdered sugar and a Tablespoon of Gran Marnier or Triple Sec.  (Ah, so that’s what the $10 bottle of Triple Sec is doing in the photo!)  Serve cake with whipped cream and berries.

Spongelicious!!