This Recipe Uses A Mix, But No One Will Ever Know! 

These cupcakes taste 100% homemade even though you are using a mix.  I made these cupcakes to bring to a barbecue when my daughter Randi first became engaged.  She and her friends loved these.  I make them now mostly for me because I love chocolate, and I really need to eat something chocolate at night while I’m watching TV with my son Danny.  When I make these cupcakes, I freeze them individually in some plastic wrap, and then put them in ziploc freezer bags.  (I deliver a bag of them to Randi, and then we get to keep the rest.)  Then, I can just take out one to eat at night, and I know that at least the portion isn’t huge.  If I just made this as a sheet cake and left it out on the counter, we would probably finish it in one day.

for the cupcakes:

• 1 box Duncan Hines Dark Chocolate Fudge cake mix
• 3 tablespoons unsweetened cocoa powder
• 1 1/2 cups buttermilk
• 1 teaspoon pure vanilla extract
• 3 extra large eggs
• 1/2 cup canola, corn, or light olive oil

Preheat oven to 350 degrees.  Line two 12 cup muffin pans with paper or foil liners.  In large bowl of electric mixer fitted with paddle attachment, blend cake mix, cocoa, buttermilk, oil, eggs, and vanilla on low speed for a minute just to blend.  Scrape down sides of bowl, increase speed to medium and beat 2-3 more minutes, scraping down the sides of the bowl as needed.  Spoon large spoonfuls into muffin cups.  The batter should come up about 2/3 of the height of the muffin cup.  

Bake in the center of the oven about 18 to 20 minutes until the tops of the cupcakes look dry and a toothpick comes out clean.  Let cool on wire racks.

for the frosting:

• 1 stick unsalted butter or Fleischmann’s margarine, at room temperature
• 1 box (1 pound) confectioners sugar, sifted to remove any lumps
• 6 tablespoons of whole milk (may use half and half or light cream)
• 2 teaspoons of pure vanilla extract
• 1/4 teaspoon of kosher salt (only necessary if you are using unsalted butter or margarine)

Put room temperature butter in the large bowl of electric mixer fitted with paddle attachment.  Cream for 1 minute.  Pour in sugar, salt, milk, vanilla.  Mix on low speed just to blend.  Then mix on medium speed until frosting becomes creamy and smooth.  Frost cooled cupcakes immediately.   

I recommend keeping the leftover cupcakes covered individually with plastic wrap in the refrigerator or freezer .  When you want to eat one, just take one out and let it come to room temperature before you eat it.

Note:  You may bake this in a 9 x 13 inch baking pan to make a sheet cake.  Grease the sides and bottom well with butter or margarine.  Bake cake for 30-35 minutes until a toothpick comes out clean.  Let cool on wire rack.  When cake is cool, make vanilla frosting and spread it on cake with a rubber spatula, a knife or an offset spatula.  Cover with plastic wrap.  Keep the leftover cake covered in the refrigerator.

Of all the cakes I have ever eaten or baked in my life, this strawberry shortcake is the best! This recipe of my mother’s is indescribably delicious. It was a family tradition for my mother to bake this strawberry shortcake every year for our annual Father’s Day barbecue. Everyone waited for my mother to bring this masterpiece of a cake to the table. When I got married, I started to bake this cake. At my beautiful daughter Randi’s first birthday party, I actually baked three of these cakes because we had quite a crowd of people. Anyway, this cake is so beautiful and so delicious that it could win any first place prize at a country fair. The layers are light and airy and so delicious. The filling, which is just whipped cream and sugar with some fresh strawberries and crushed pineapple is dreamy. This strawberry shortcake takes some time, but if you go step by step, you will succeed at creating a dazzling dessert that people will applaud you for.

for the cake:

• 1 cup cake flour (sift first, then measure)
• 6 extra large eggs at room temperature, separated
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup granulated sugar (1/2 cup and 1/2 cup)
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons cold water

for the filling and the frosting:

• 1 1/2 pints heavy or whipping cream
• 5 tablespoons granulated sugar
• 2 quarts strawberries
• 1 16 oz. can of crushed pineapple in its natural juice , drained very well

to make the cake: (You can make the layers in advance and freeze them!)

Preheat the oven to 325 degrees. I use 2 round 9 inch baking pans with removable bottoms. If you don’t have that type of pan, then place a sheet of parchment paper on the bottom of your 8 or 9 inch round pans. Do not grease the pans!

Separate the eggs. Set aside. Sift and measure the cake flour. Put it into a mixing bowl with the salt and baking powder, which you mix with a fork or whisk just to evenly distribute the baking powder and salt.

Beat egg yolks in large bowl of electric mixer fitted with the paddle attachment on high until they have thickened are are pale yellow-about 5 minutes. Add the cold water and vanilla; beat again until thick -about 3-5 minutes. Gradually add 1/2 cup sugar; beat again for another minute. Add the flour mixture on very low speed just until mixed in. Set aside.

In another large bowl, beat the egg whites with the electric mixer fitted with the whisk attachment on highest speed just until they form soft peaks. Then add the other 1/2 cup suar and mix 30 seconds more until they just start to form stiff peaks. Gently, fold the meringue (the beaten egg whites with sugar) gently into the flour and egg yolk batter with a rubber spatula until you can’t see the whites anymore. Be patient while you do this; it takes about 5 minutes. Pour the batter into the two ungreased pans. Bake for 25-30 minutes in the center of the oven until cake springs back when you touch it, the cake has started to separate from the sides, and it is slightly browned on top.

Cool cakes on wire racks. When cool, take cakes out of pans by running a knife around the edges of each pan. If you are using pans with removable sides, then remove the sides and run a sharp non-serrated knife under the cake to separate it from the pan.

Let cool completely. Then slice each layer in half horizontally using a good serrated knife so that you have four layers. You may either wrap the layers well and freeze them to use in the future, or you can just wrap them well, and refrigerate them until you are ready to assemble the cake.

to assemble the cake:

Drain the pineapple very well by putting it in a sieve, and pressing the juice out of it with a spoon. Set drained pineapple aside. Then wash the strawberries. Place them on paper towels to let them dry. Cut the green tops off them. Reserve enough of the prettiest berries to place whole on top of the cake (about 1/2 quart or 1 pint). Then slice the remaining strawberries and set aside in a bowl. Place the whisk attachment or your beaters in the freezer along with the bowl you will be whipping the cream in and the spatula you will be using. Let those stay in the freezer for about 30 minutes. Put the cream in the freezer for about 10 minutes. Then take everything out of the freezer. Pour the cream into the bowl. Pour about 2 tablespoons of the sugar in with the cream. Put the electric mixer fitted with the whisk attachment on the highest setting, and beat. After about 45 seconds, pour the remaining sugar in. Continue beating until the cream is whipped. It should not be liquidy or loose at all at this point.

Place one cake layer on a pedestal serving dish that is large enough to hold it. Spread some whipped cream on the layer, about 1/4 inch high. Then sprinkle about 1/3 of the sliced strawberries on the layer. Place the second layer on top of the fruit. Spread more whipped cream on the second layer. Evenly distribute all the crushed pineapple and some of the sliced strawberries on top of the whipped cream. Place the third layer on top of the fruit. Spread whipped cream on top of the cake. Evenly distribute the remaining sliced strawberries over the whipped cream. Place the final (fourth) layer on top of the fruit. Spread the remaining whipped cream on top and on the sides of the cake. Then place the whole strawberries all over the top of the cake. The pointy side of the berries should be on top. Refrigerate until you serve the cake.

Note #1: If you find you don’t have enough whipped cream to frost the sides of the cake, leave the sides alone, and the cake will look beautiful that way as well.

Note #2: If you are baking the layers and freezing them to use at a later time, wrap them separately first in a good layer of plastic wrap, and then place each layer in a good ziploc plastic bag.

 Bake this incredible white cake with rich chocolate frosting for any special occasion! 

I have three children. Randi is my oldest; she’s 25 years old. Next is Danny- he’s 22. And last but definitely not least is Benji- he’s 18. When my children were little, I started the tradition of cooking a special birthday dinner for them, which of course had to include a birthday cake. I adapted this recipe from a recipe of my mother’s (Nana to my kids).   I have so many wonderful memories of all these birthday dinners that all ended with this amazing cake. The combination of the fluffy, buttery cake with the incomparable dark, glossy, chocolaty icing is so good, you will not be able to stop eating it! I know one thing for sure. To this day when I bake this cake, even though my kids are pretty much grown, they still fight over who’s going to get to lick the spatula or the bowl when I make the icing! I promise you - if you make this cake once for your family, you will want to start your own family tradition of making this cake for your children’s birthdays!

read more from "Judy’s Famous Birthday Cake - My Family’s All Time Favorite Cake!"