Cake lovers, I've heard you. After two weeks worth of columns containing recipes for pie, you've told me that you're ready to eat some cake. So, here you go -- two stunnnig recipes for scratch cakes, one chocolate and one vanilla, from the recently published "Cakes to die for!," by Bev Shaffer, author of "Brownies to die for!," "Cookies to die for!" and the "Mustard Seed Market & Caf Natural Foods Coobkook." Shaffer's impossible-to-resist square-shaped "Fluffy Peanut Butter-Frosted Chocolate Cake," with its unmistable homemade taste and texture, will become a fast family favorite. And, her easy to prepare "Ricotta Vanilla-Bean Pound Cake" is the kind of moist pound cake that gets even better with age.
The cookbook's cover cake, "Moist Dark Chocolate Mocha Cake with Raspbery Filling," is the cake Shaffer describes as her "go to" cake when she needs something "moist and seductive and loaded with rich chocolate flavor" and the one I'll bake next, followed by "Bluberry Bundt Cake with Blueberry Syrup" and "Fruit-on-the Bottom Peach Pudding Cake," just in time for summer. "Join me in rising above the mix," writes Bev Shaffer, an invitation as appealing as any one of the 175 delicous recipes you'll find inside "Cakes to die for!" Shaffer's recipes are easy to follow and warmly-written, many with full color photographs taken by husband, John R. Shaffer, and "a slice of advice from Bev," practical kitchen tips and techniques worth the price of the cookbook alone. For information regarding purchasing "Cakes to die for!," or any of Bev Shaffer's other wonderful cookbooks, contact the publisher, Pelican Publishing Company, at www.pelicanpub.com, or by calling 1-800-843-1724.
Sue Ade is a syndicated food writer with broad experience and interest in the culinary arts. She has worked and resided in the Lowcountry of South Carolina since 1985 and may be reached at email@example.com.
Peninsula Clarion © 2016. All Rights Reserved. | Contact Us