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I always line my cake pans with waxed paper after I spray them. It just insures my cakes won’t stick. Lay the pan on top of the waxed paper and trace around it with a pen. Then just cut it out or fold it in half, half again, etc. (like you learned to do in school!) and if using a tube pan, cut out a rounded piece at the point to fit in the tube pan.

 

 

About chocolate cake mixes: if the recipe calls for chocolate pudding added to the cake mix and the cake mix already has pudding in the mix, still add the pudding. It makes the cake even more moist.

 

 

Sour cream is sold by weight not volume…An 8-oz. container of sour cream is ¾ cup and 16-oz. container is 1½ cups.

Looking for another appetizer or snack? Our cousin, Lila Eubanks in Tallahassee served these delicious little treats at a family wedding shower. They’re a nice addition to a party tray.
 
Need a really good chocolate cake;…the next feature is so “chocolaty” you don’t even need an icing…A chocolate lover’s delight, you’ll be tempted to “pig-out”! 
Bon Appetit!
 

Lila’s Pizza Bites

 

 

1 cup chopped black olive slices (I chopped the whole black olives)

½ cup chopped fresh green onions

1½ cups grated sharp Cheddar cheese

¾ cup mayonnaise

½ tsp. salt

½ tsp. curry powder

1 (6 ct.) pkg. English Muffins, split in half (insert fork tines in between each one and pull apart)

 

Preheat oven to 350 degrees. Mix the first 6 ingredients together well. Spread evenly on the 12 English muffin halves. Bake on cookie sheet for 10 minutes. While still hot, take a sharp knife (or pizza cutter, easier) and cut into 4 wedges and serve hot. A warning these are messy when cutting because the cheese is melted, but they are sooo delicious as a savory appetizer….

Note: It will take 2 bunches of green onions to get ½ cup of slices.  1 cup of chopped black olives is about 40 whole ones.

Real Chocolate Pound Cake

Ingles’ grocery store brand (Laura Lynn) has 18.25-oz. box Moist Devil’s Food Cake Mix

 

1 (18.25-oz.) package Devil’s Food Chocolate Cake Mix

1 (3½ -oz.) pkg. chocolate instant pudding mix

1¾ cups sour cream

¾ cup vegetable oil

½ cup warm water

4 large eggs

1½ cups milk chocolate chips

 

Mix the cake mix and dry pudding mix together on low speed in mixer. Add sour cream, oil, water and eggs, mixing well on medium speed, for about 1 minute. Stir in the milk chocolate chips by hand. Grease and flour (or spray with Pam for Baking) the Tube or Bundt pan and pour in the batter, spreading evenly. Bake 350 degrees for 60 minutes. Test with a toothpick for doneness, when it comes out clean. Cool in the pan 10 minutes on cake cooler. Then turn out on a cake cooler to finish cooling. This is a very very tender cake so use a serrated knife and carefully zig-zag to cut!. Top with whipped topping or a big scoop of vanilla bean ice cream!

Recipe Archives
May, 2015