Aunt Mary's Special Cake with Strawberries

Several years ago I had a chance

to go through Aunt Mary's little recipe box.  I copied down the recipes that I thought I might like to make and read through those that I remembered her making.  There was Date Nut Cake, Chess Pie, Pecan Crisp Cookies and even a recipe on stationery sent from a friend along with a greeting and personal  note.  One that stood out to me was hid near the back of the box, with no name other than Cake.  Not wanting it to get lost in my files I renamed it "Special Cake". 



Over the years, I've made Special Cake several times, usually during the summer to go with strawberries and fresh whipped cream.  My oldest daughter happens to love Strawberry Shortcake. 



I made it again this weekend and decided to use my new bundt pan (can you call it a pan if it's ceramic?) from Williams-Sonoma that was a gift from my dear youngest brother.



My cake wanted to stick a little and didn't brown as well as the one on the cake pan lable, even after baking for 45 minutes.  I took a slice of it and cubed it up for Strawberry Shortcake Trifle. 



Don't you just love spring?  Spring brings us those delicious little red bits of delectable fruit we call strawberries.  Aunt Mary brought me a Special Cake recipe to use with that delicious fruit,  along with many wonderful memories.



Happy Spring and happy Strawberry Shortcake Season!

Read more about Aunt Mary's life and recipes

Chocolate Fudge Pie

 

With work slowing down, we've found ourselves home more during the week.  What better to do than bake?!

I found an easy recipe for My Handyman to make while I was doing other fun stuff, like folding laundry and helping the girls with their lessons.  I thought he did a great job and by that evening most of this delicious pie had vanished.

CHOCOLATE FUDGE PIE

1 c. sugar 4 tbsp. flour 4 tbsp. cocoa 1/2 c. milk 2 whole eggs 3 tbsp. butter, melted 1 tsp. vanilla flavoring chopped pecans (optional)   Dump all ingredients into a mixing bowl and beat well. Pour into an unbaked pastry shell. We sprinkled a few pecans in the bottom before pouring in the batter. Bake in preheated oven at 350 degrees for 40 minutes. Cool before slicing.  Top with freshly whipped cream.