The Happy Homemaker
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chocolate pund cake

Once you try this delicious chocolate pound cake with its creamy fudge icing cake no other one will do. You’ll love it.

Lena’s Famous Chocolate Pound Cake

Prep Time: 20 minutes

Cook Time: 2 hours, 50 minutes

Total Time: 3 hours, 10 minutes

Yield: 1 Cake

Lena’s Famous Chocolate Pound Cake

Moist chocolate pound cake with a luscious creamy milk chocolate fudge icing


  • 1/2 lb Butter Softened
  • 1/2 cup Crisco
  • 3 cups Sugar
  • 6 Eggs
  • 3 cups All-Purpose Flour
  • 4 Tbsp Cocoa
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 Tbsp Vanilla Flavoring
  • 1 cup Milk
  • Icing
  • 3 cups Sugar
  • 2 Tbsp Cocoa
  • 2 cups Evaporated Milk
  • 1 stick Butter
  • 1 tsp Vanilla Flavouring


  1. Pre-heat oven to 325 degrees
  2. In a stand mixer-mix butter and shortening until creamy.
  3. Add sugar and mix until creamy.
  4. Add eggs, 1 at a time, mixing well after each.
  5. Sift flour, cocoa, baking powder and salt,
  6. Mix milk and vanilla and add alternately with dry ingredients-beginning and ending with dry ingredients. Mix well.
  7. Bake in a tube pan 1 hr 10 minutes to 1 hr 20 minutes. (Bake until a toothpick, inserted in the center comes out clean).
  8. Place cake on a cake rack and let cool
  9. Icing
  10. Mix sugar and cocoa
  11. Add milk to sugar/cocoa mixture and mix until well blended.
  12. Cook over medium heat, stirring occasionally, until it forms a ball in cold water (about 1 1/2- 2 hours).
  13. Pour mixture into mixer bowl and let cool.
  14. Add butter and vanilla and beat for a few minutes.
  15. Let set for a while then spread on cooled cake.

Southern caramel Cake

Southern Caramel Cake is one of those desserts that is so rich and decadent, it’s a cake that surely takes any special occasion to a whole new level and is by far one of my family’s favorite cakes.  This cake takes me back to the days spent at my Grandma’s house.
I use the cake part for almost all of my “white” cake recipes.  It is delicious, moist and very easy.

Classic Southern Caramel Cake

Rating: 51

Prep Time: 30 minutes

Cook Time: 2 hours, 30 minutes

Total Time: 3 hours

Classic Southern Caramel Cake


  • 1 cup butter
  • 2 cups sugar
  • 4 eggs
  • 3 cups self rising flour
  • 1 cup buttermilk
  • 2 tsp vanilla
  • For The Icing
  • 2 cups sugar
  • 1 cup buttermilk
  • 1/2 cup Crisco
  • 1/2 cup butter
  • 1 tsp baking soda


  1. Preheat oven to 350.
  2. Prepare 3 9-inch cake pans by greasing them and adding optional parchment paper.
  3. Beat butter and 2 tsp vanilla until light and fluffy.
  4. Add 2 cups of sugar and beat for about 5 more minutes.
  5. Add eggs, 1 at a time, and mix well after each.
  6. Add flour and buttermilk, alternately, beginning and ending with flour. Mix well after each.
  7. Divide among the pans and bake for 25-30 minutes, until set and a toothpick inserted in the center comes out clean.
  8. Turn out of pans onto cooling racks and let cool completely.
  9. Prepare the icing while cakes are cooling.
  10. Mix all ingredients in a 3-4 qt cast iron dutch oven.
  11. Cook over med heat, swirling (or stirring) to keep ingredients moving in the pan.
  12. Cook to softball stage (235-245 degrees on a candy thermometer). You can also use cold water method listed below.
  13. Remove from heat and beat with a wooden spoon, until creamy and ready to spread.
  15. Take some caramel and drop it into a bowl or cup of very cold water. Give it a few seconds to cool. Fish around in the cold water and try to retrieve the caramel and make a little ball with it.
  16. If you stick your fingers in and pull out a gooey mess and you can't do anything but smear the caramel, you need to cook it some more.
  17. There is still too much water in the caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you can't get the threads to form a ball, you have more cooking to do.

The cake stand, shown below, make s frosting so much easier.  it turns, and keeps the cake right in front of you.

slice of white cake

My son declared this white cake recipe as “perfect” while the Mister said, “Now, that’s cake.” Umm, from him, that’s a good thing.
While many white cake recipes use only egg whites, I decided (after lots and lots of trying, mind you) that I preferred the flavor that the whole egg lends to the cake. While the cake isn’t stark white, it is still white.

My white cake recipe is a sturdy recipe. Tender, yet moist and holds together well from cooling to frosting to slicing and serving. It just works.

Kid Friendly Nutella Cheesecake

The kids will love helping with this delectable dessert.  How many kids don’t like Nutella?  I don’t know of any.  Even picky eaters love it. They (and you0 will hardly be able to wait until it is ready.

Nutella Cheesecake pictures This is the famous Nigella’s Nutella Cheesecake. If you are a fan of nutella, which many people love, then you need to try out this recipe, because Nigella is right, nutella really does make a regular cheesecake so much better.

This is the famous Nigella’s Nutella Cheesecake. If you are a fan of nutella, which many people love, then you need to try out this recipe, because Nigella is right, nutella really does make a regular cheesecake so much better. Yummy!

It’s very easy to make, and sometimes, you have to indulge and forget about dieting, calories, fat, and just dig in and enjoy a slice or two, or three slices of this decadent cheesecake. I am a true believe of “eat first think later.” Food, especially desserts are meant to be made, enticed, and then consumed by human beings, so forget about your waistline, just dig in and enjoy.

What I love most about this Nutella Cheesecake is the chopped toasted hazelnuts which give each bite a nice crunch and texture. Another big plus: there is no egg in the recipe, so there is no need to bake. Just beat the cream cheese and sugar, and chill everything in the fridge for a few hours and you have this sinfully delicious cheesecake. Sweet!

peach cobbler

Creamy Cashew Cheesecake

Creamy Cashew Cheesecake


1 cup walnuts
1/2 cup raisins (optional, or if you do not want raisins in the crust, instead add an extra cup of walnuts)
8 pitted dates (optional)
3/4 cup coconut flakes, unsweetened
Salt to taste
1 Tablespoon of coconut oil

3 cups raw cashews, soaked in water for 1 hour
3/4 cups honey, coconut palm sugar or other sweetener of choice
Juice of 3 small lemons (about 1/3 cup)
Zest of 1 lemon
1/2 cup coconut cream (cream from top of coconut milk can)
2 teaspoons vanilla extract
3/4teaspoon almond extract
1/4 teaspoon sea salt
3 Tablespoon coconut oil
¼ cup water

Raspberry topping
2 cups frozen berries of choice
1 heaping Tablespoon honey (or your choice of sweetener)
1 teaspoon lime or lemon zest (or lemon juice)
1 Tablespoon of arrowroot powder (or cornstarch)whisked into 1 Tablespoon cool water


  1. Grease a 9 inch springform pan with coconut oil.
  2. Preheat oven to 350F.
  3. In a food processor, process all crust ingredients until crumbly and somewhat moist.
  4. Experiment with the proportions, but it should be moist enough that it can be packed together.
  5. Press into a tart pan with removable bottom, or a 9″ springform pan.
  6. Bake for 15 minutes, being careful not to burn.
  7. Remove and set aside to cool.
  8. Filling:
  9. Drain cashews and place in blender.
  10. Add agave nectar, lemon juice, lemon zest, coconut cream, vanilla and almond extracts, salt and coconut oil and blend, scraping down the sides as needed with a spatula, adding water 1 tablespoon at a time, until a thick, smooth, creamy consistency results.
  11. To achieve extra creamy results, be sure to blend for at least 10 minutes, scraping down when needed.
  12. Pour mixture over crust, smoothing the top with a spatula.
  13. Put it in the freezer to set for about an hour.
  14. In a saucepan heat up the raspberries, agave nectar (or other sweetener), lemon or lime zest on medium heat.
  15. Add in the arrowroot mixture for thickening, and bring to a light boil.
  16. Remove from heat and allow to cool slightly before pouring the topping onto your frozen cheesecake.
  17. Cut the cake into slices while frozen.

Original Creamy Cashew Cheesecake Recipe found at Grandmothers Kitchen Recipes.