Dessert – Cranberry Up-side Down Cake

cranberry upside down cakeIngredients:
• Non-stick cooking spray
• 1/3 cup packed brown sugar
• 2 tablespoons butter
• 8 oz. fresh or frozen, thawed, cranberries (I used fresh)

• 1 1/2 cups flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup sugar
• 1/2 cup butter, softened
• 2 egg yolks
• 1 teaspoon vanilla
• 1/2 cup milk
• 2 egg whites

Preheat oven to 350°.

For topping, lightly spray a 9-inch round cake pan with cooking spray. Heat brown sugar and 2 tablespoons butter in a small pan over medium heat. Cook 2 minutes or until butter melts and sugar dissolves, stirring occasionally. Pour mixture into cake pan, tilting pan to coat bottom evenly. Arrange cranberries evenly over sugar mixture to cover entire bottom of the pan.

For the cake, mix flour, baking powder, and salt in a large bowl. Pour sugar and 1/2 cup butter in another bowl and mix until well blended and fluffy. Add egg yolks, 1 at a time, beating well after each addition. (Be sure to save the egg whites for later.) Add in vanilla. Fold flour mixture into sugar mixture alternately with milk.

Mix egg whites with a whisk. Add egg whites into the batter. Pour the batter over the cranberries, spreading evenly.

Bake at 350° for 45 minutes or until a wooden pick inserted into center of the cake comes out clean. Cool cake in pan. When cake has cooled, use a thin spatula to loosen cake from the pan and then invert the cake into a large plate.

Dessert – Chocolate Bar Cake

choc bar cakeBest Yellow Birthday Cake with Chocolate Icing


  • cooking spray
  • 2-1/4 cup all-purpose flour
  • 1-1/2 cups granulated sugar
  • 3-1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1-1/4 cups milk
  • vegetable oil
  • 8 Tablespoons butter, softened
  • 1 Tablespoon vanilla extract
  • 3 large eggs

Chocolate Icing

  • 1-1/2 cups granulated sugar
  • 1/4 cup + 2 Tablespoons cornstarch; packed
  • 7 Tablespoons cocoa
  • 7 Tablespoons butter, divided
  • 3/4 teaspoon salt
  • 1 Tablespoon vanillachoc bar cake 2


  • Preheat oven to 350 degrees F.
  • Cut parchment paper to fit the bottom of two 8-inch round pans. Spray each of the pans with cooking spray and place parchment in the pans and spray the paper.
  • In the bowl of your stand mixer or other large mixing bowl, whisk flour, sugar, baking powder and salt.
  • Measure the 1-1/4 cups of milk in a cup glass measuring cup, then add enough vegetable oil to bring the liquid up to 1-1/3 cups. (Make sure this measurement is accurate as they are very close to each other.)
  • Add the milk mixture, butter and vanilla to the flour mixtu3 and beat on medium-high for two minutes. Add the eggs and beat another two minutes. Divide batter evenly into prepared pans.
  • Bake cake for 25-30 minutes until a toothpick comes out clean.
  • Cool on wire racks for 20 minutes, then run a knife around the pans edge to loosen cakes. Remove from pans and cool completely.
  • For the icing, in a large 10-12″ sauce pan, combine, sugar, cornstarch, cocoa, 1 Tablespoon butter and salt. Pour 1-1/2 cups boiling water into pan and begin whisking.
  • Turn on med-low flame and continue to whisk until mixture thickens, about 3-4 minutes. Whisk in remaining 6 Tablespoons of butter and vanilla.
  • Remove from heat and let cool completely. This icing thickens as it cools as does best in the refrigerator when firming up.