Almond Danish Coffee Cake

A special breakfast pastry for any occasion!

This Almond Danish Coffee Cake recipe is almost as old as I am...haha! I can't even remember where I got it, but I do remember how delicious it was for a special breakfast treat, with a cup of coffee.

I think the last time I made this was many years ago for our Bible Study meeting one morning and it disappeared in minutes! Oh yes, and I also remember how really easy it was to put together.

A little fun fact is that even though the name is "Danish," this pastry has Austrian origins.  Using butter, cold water, almond extract, flour and eggs makes a Danish Almond Puff, which is a delicate pastry with a choux filling and an almond glaze. Some recipes even add cream cheese to the filling for a rich, tangy flavor. I just think this recipe has plenty of richness (and calories) already...LOL! 

  

Ingredients:

For the base layer:

1 cup all-purpose flour

1/2 cup (1 stick)butter, chilled and cut into pieces

2 Tbsp. cold water

Mix with fork or pastry cutter, as for pie dough; form into a ball and divide in half. Pat each ball into an ungreased cookie sheet, making two 3x12" strips. Set aside.

For the choux topping:

1/2 cup butter

1 cup water'1 cup all-purpose flour

3 large eggs, beaten

1 1/2 tsp. almond extract

Place water and butter in 4 qt. saucepan and bring to a rolling boil. Remove, add 1 1/2 tsp. almond extract and 1 cup flour. Stir into a ball, add 3 eggs, one at a time. Beat well between each addition. Spoon evenly on precious dough; carefully spread and seal edges.

Bake at 350'F. for approximately 50-60 minutes or until golden and puffed. Do not open the oven door during baking to prevent the pastries from deflating. May collapse as it cools. Frost when fully cooled.

Frosting:                                               

1/3 cup butter

2 cups confectioners' sugar

1 1/2 tsp almond extract

2-4 Tbsp. hot water

Mix well until smooth. spread on coffee cake and garnish with slivered almonds and cut cherries (if desired).

Yields: 2 coffee cakes

Be encouraged!

Take delight in the good things God gives you. Don't be too preoccupied to "smell the roses"!

Neiman Marcus Chocolate Gooey Butter Cake

Indulge in this delicious dessert!

I've made the Lemon Ooey Gooey Brownies before and they were a hit with the whole family!  Then I found this chocolate version and you all know I can't resist chocolate "anything"!

The "Neiman Marcus Chocolate Gooey Butter Cake" is not actually sold by Neiman Marcus and is instead a variation of a St. Louis classic called "gooey butter cake". Gooey butter cake is believed to have originated accidentally in the 1930's during the Great Depression due to a baker's mistake. The name "Neiman Marcus" is used because the cake is rich and decadent, reminiscent of the luxury department store.

The funny thing is no one seems to agree on what the name of this cake should be.

Let's just call it the Neiman Marcus/St. Louis Ooey Gooey Butter Cake, the chocolate version.  See, that works...whew, just saying that has made me hungry now!

But, seriously, you won't care what it's called because it's so easy to make and tastes to rich and delicious!

Hot out of the oven

Ingredients:

Bottom Cake Layer:

1 box (18 1/4 oz.) chocolate fudge cake mix

2 eggs

1/2 cup butter, softened 

1 cup semi-sweet chocolate chips

1/4 cup chopped nuts, if desired

Top Layer:                                                         

4 cups confectioners' sugar

1 (8 oz.) package cream cheese, softened

2 eggs

Instructions:

Preheat oven to 350'F.  Grease (or use a non-stick spray) a 13x9" baking pan.

In a large bowl, combine the cake mix with 1 egg and butter; mix until smooth. Pat mixture into prepared baking pan. (Mixture is thick)

Sprinkle with the chocolate chips (and chopped nuts, if desired) evenly over the cake-crust in the pan.

In a separate bowl, mix together the icing sugar, cream cheese and the remaining 2 eggs until well blended; pour over the semi-sweet chocolate chips and the nuts.

Bake 40-45 minutes or until toothpick inserted into the center comes out clean.

Let cake cool before cutting.  Serve warm or cold.

Store at room temperature for up to 2 days, but should be refrigerated after that for up to 5-7 days to preserve quality and prevent the cream cheese from spoiling.

A Tip from Grammy:

-Try using different flavored cake mixes like lemon, spice, strawberry...etc.

-A German Chocolate cake mix with chopped pecans is another idea.

Be encouraged!

If we confess our sins, He is faithful and just to forgive us our sins, and to cleanse us from all unrighteousness.  -1 John 1:9

Bonnie Butter Cake

 A real all-butter cake!

I first posted this recipe over nine years ago, right after my second great-granddaughter was born. There have been many changes since then in my life, both good and "not so good", to say the least. Yes, my husband is no longer here with me, but I know he's at peace and with his Lord. Also, I have another great-granddaughter, Reagan, another beautiful baby! 

Reagan

I decided to leave the original remembrance, I guess that's just for me, so if you want to skip the narrative and go right to the recipe, it's all up to you. :)

One of my husband's favorite cakes is a butter cake with chocolate frosting.  In fact, it's pretty much a favorite with just about everyone.  I have to say, though, a yellow cake mix just doesn't have the same "pure" flavor that a homemade one does.  So, when I make this, I always make it from scratch.  This is one of the best and most flavorful butter cakes.

Yesterday, we were watching a TV show that featured cakes and my granddaughter, who just had a beautiful baby girl, said, "Grandma, I need cake!"  Well, that's all I needed to hear since she did such a great job giving me another gorgeous great-granddaughter.  

She and her cousin, Becky are making this great-grandma very happy.  This morning, Becky video chatted me from her home in NJ and I got to play Facetime Peekaboo with my Kendall, my first great grandchild.  Life is good and I'm so thankful for all the modern technology that allows me to do such things.

Here are pictures of my two latest loves!  Cutest little cousins ever!  Yes, I'm obsessed with both of them...sigh!   

Kendall

Anna-Molly

 

Oh, yeah, you came here for a recipe!  Haha!  Well, here it is!

Ingredients:

2/3 cup butter, softened

1 3/4 cup sugar

3 eggs

1 1/2 tsp. vanilla

2 3/4 cups all-purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

1 1/4 cup whole milk

Heat oven to 350'F.

Grease and flour baking pan, 13x9x2" or two 9" or three 8" round pans.

In large mixing bowl, beat butter, sugar, eggs and vanilla until fluffy.  Continue beating for 5 minutes on high speed, scraping bowl occasionally.

Combine flour, baking powder and salt in a separate bowl; add to butter mixture alternately with milk.  Pour into pans. 

Bake oblong for 45-50 minutes, layers 30-35 minutes or until wooden pick inserted in center comes out clean.  Cool.

Frost with French Silk Frosting or your favorite chocolate frosting recipe.  See recipe below.

Another classic Betty Crocker recipe

French Silk Frosting:                            

2 2/3 cup confectioners' sugar

2/3 cup soft butter

2 ounces melted unsweetened chocolate (cooled)

3/4 tsp. vanilla

2 Tbsp. milk

In small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed.  Gradually add milk; beat until smooth and fluffy. 

Makes enough frosting for two 9" layers or three 8" layers.

Variation:  This cake is also delicious with a lemon frosting.

Be encouraged!

God is your source!  Everyone else is just a resource.   -Tony Evans

White Layer Cake with Lemon Filling and Mascarpone Frosting

 Easy, delicious and impressive!

I enjoy "doctoring up" cake mixes, so I always try to keep a few different flavors on hand in the pantry.  Yesterday, I noticed a white cake mix, lemon pie filling and I had a container of mascarpone cheese that was nearing its' expiration date.  Okay, I had to do something, because there's no way I'm throwing away $8 worth of Italian cream cheese.

I would have added blueberries to the cake, but I had already eaten those.  Haha! Did I ever mention how much I love blueberries?  I eat them like I'm popping peanuts in my mouth. But, I digress. 

I was going to try to mix them all together, but then, I just felt like being a little fancy and the result was a hit.  I even broke out my piping bags and decorated a bit.  Of course, this is purely optional, especially since it doesn't affect the taste of this delicious cake. LOL!

The cake is half gone already and they're already wanting to know when I'll make this again.  You gotta love a last minute dessert!  

Now, you can make your own lemon curd filling, and white cake, if you'd rather.  But, like I said, this was a last minute decision to use what was already there.  Judging from the family's reaction, I would make this again...for sure!  Haha!


Ingredients:
1 box Classic White cake mix-bake according to package directions.
1 can Comstock Lemon Pie Filling

Frosting:                                                 

8 oz. cream cheese
8 oz. mascarpone
1/2 c. (1 stick) butter, softened
2-2 1/2 cups confectioners' sugar
pinch Kosher salt
1 tsp. vanilla
Heavy cream (to make spreading consistency)

In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese, salt and powdered sugar on medium-high speed until light and fluffy. You may want to add small amounts of heavy cream here.  Beat in the mascarpone on very low speed until just combined. (Be careful; once you've added the mascarpone, excessive beating can make the frosting curdle.) 

Stir in the vanilla extract.


A Tip from Grammy:

-If you'd like a little more lemon flavor, add 1 tsp. lemon juice instead of the vanilla to the frosting. 


Be encouraged!

"When Christ, who is your life, appears, then you also will appear with him in glory." - Colossians 3:4

Chocolate Mayonnaise Cake

 Decadent, delicious and easy!

Looking through my mom's recipe box, I found some great old recipes...oldies but goodies! It was like a treasure hunt and I came across my favorite childhood cake...Chocolate Mayonnaise Cake.   Anyone else remember this classic from long ago?

Anyway, the spirit of "must bake now" pulled me into the kitchen and I started feverishly working on this cake.  Yes, it was going to be just like I remembered, my mind dreamed of eating that first piece and falling back into my childhood! Ahhh!

I couldn't wait to get it into the oven and I was on full speed ahead.  Well, great plans, and daydreams, don't always go as we would wish. I don't recommend this speed when baking!  

So, you know what's coming...my masterpiece came out flat and hard, looked and tasted pretty bad, but what did I do wrong?  I followed the recipe exactly, right? Wrong!  You can't leave out the baking powder and soda...ugh, a rookie mistake. But, that wasn't going to stop me...I began again (I really wanted this cake).

The results of not giving up were totally worth it.  It brought me back to my childhood and I enjoyed every bite of the best chocolate cake ever!  Beautiful texture, light, fluffy, moist and delicious!  It's all there in every bite, and the Fluffy Cool Whip Frosting was an added bonus because it really brought out the flavor of the cake. 

I added the recipe for the Cool Whip Frosting below...you're welcome! LOL!

Ingredients:
2 cups flour
1 cup sugar
4 Tbsp. unsweetened cocoa powder
2 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
1 cup real mayonnaise (not salad dressing)
1 cup cold water
1 tsp. vanilla

Preheat oven to 350°F.  Spray with cooking spray or grease and flour 13x9 inch baking pan or 2-9" round pans.

In a mixing bowl, sift together flour, sugar, cocoa, baking powder, baking soda and salt.

Add mayonnaise, vanilla and water.  Beat until smooth and well-blended, about 2 minutes on medium.

Pour batter into a prepared pan(s).

Bake at 350' for 28-30 minutes (9" round pans) or 30-35 minutes (13x9").  Cake is done when middle springs back when touched or toothpick inserted in the middle comes out clean. Careful not to over-bake or it will be dry.

Cool before frosting with your favorite Buttercream, 7-Minute Frosting or Chocolate Frosting...or just dollop with whipped cream and confectioners' sugar.  The cake is the star!

Vanilla Cool Whip Frosting:

1 (3.5) pkg. of instant vanilla pudding

1/4 cup confectioners' sugar

1 cup milk

1 (8oz) tub whipped topping

Combine pudding, confectioners' sugar and milk in bowl; beat for about a minute. Fold in whipped topping.

Be encouraged! 

"He has shown you, o man, what is good.  And what does he require of you?  To act justly, love mercy, and to walk humbly with your God!"  Micah 6-8

Old-fashioned Pound Cake

 Mom's old recipe!

Lately, I've been going through my mom's old wooden recipe box and finding treasures I had forgotten about.  This Pound Cake recipe is one of those treasures!  I can still remember her baking this and my anticipation as I waited for it to come out of the oven.  

It's so easy, too!  Just put all the ingredients in a bowl and blend until smooth, pour into the loaf pan and you're done...let the oven do the rest.  

This cake is delicious with a cup of tea or coffee, or used as the base for a beautiful fruit dessert!  Slice it lengthwise into three sections and you can fill it with cream, mousse, ice cream.  It's just so versatile and with a little imagination you can make it into a very special dessert.

Ingredients:
2/3 cup butter                                        

Works great for Strawberry Shortcake!

1 1/4 cup sugar
2/3 cup milk
1 tsp. lemon extract
2 cups flour
1/2 tsp. baking powder
3 eggs

Preheat oven to 300'F.  Grease and flour (or spray) a 9x6x3" loaf pan.

Beat all ingredients together in a bowl until smooth, about 2 minutes.  Pour into prepared loaf pan.

Bake at 300'F. for 55-60 minutes or until toothpick inserted into the center comes out clean.  


Be encouraged!

“Faith does not eliminate questions. But faith knows where to take them.” - Elisabeth Elliott

Pink Flamengo Cake

A light, fluffy summer dessert!

A few years ago, I found this delicious dessert on the Southern Plate website, where this fun cake was originated. The color caught my eye first, but the ease of making it made it a sure winner! I love experimenting with easy recipes that have the flavors my family enjoys.

Remember, you can change any of these recipes to suit your family's tastes. It's always fun to make a recipe your own!

My great-granddaughter loves pink...everything pink! So, of course, I'll be trying this out on her, minus the crushed pineapple in her frosting. She has a "texture" thing. Most kids do, right? LOL! One of my other grands hates cherries, so I may switch to strawberries. Either way, I think I'll be able to please them all.

Ingredients:

Cake:
1 (15.25 oz.) package white cake mix
1 (3.5) package cherry gelatin mix
3/4 cup vegetable oil
3/4 cup buttermilk or substitute sour milk (see Grammy's tip below)
3 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees F. and lightly grease a 9x13 inch baking dish.
In a large bowl or mixer, beat cherry gelatin mix, vegetable oil, buttermilk, eggs and vanilla extract into white cake mix until just combined.  Pour into greased baking dish.

Place baking dish in oven and bake for 30-35 minutes or until toothpick inserted in center comes out mostly clean. Remove from oven and let cool completely.

Frosting:
1 (8 oz.) can crushed pineapple, with juice
1 (3.4 oz.) package instant vanilla pudding mix
1 (16 oz. container frozen whipped topping, thawed
1 (8 oz.) jar maraschino cherries, halved (reserve juice)

Place crushed pineapple (including juice) and halved cherries in a large bowl.  Sprinkle pudding mix on top.

Fold in whipped topping and 1/4 cup cherry juice until smooth and well combined.  If desired, add more cherry juice. (I found it perfect with just the 1/4 cup.)

Frost the cooled cake and refrigerate for 2/3 hours until set.  Garnish with cherries, if desired.  Refrigerate any leftovers.

A Tip from Grammy:

-BUTTERMILK SUBSTITUTE - Place 1 Tbsp. vinegar into a measuring cup, add milk to reach 1 cup and stir until blended. That's it!  

Be encouraged!
"If I go and prepare a place for you, I will come again."  -John 14:3 

Pineapple Upside-Down Cake

 Classic, easy and always delicious!

Make your family and friends happy with this classic and easy pineapple upside-down cake! They'll love the fruity, gooey, caramelized yumminess of this dessert that has been handed down for generations. We're saving some time using a cake mix, but I promise you won't lose any of the flavor!

Yes, I'm going back to the good 'ol days, but let's face it, some of those "good 'ol" recipes never really get "old"! 

Ingredients:

1/2 cup butter

1 cup packed brown sugar

1 can (20 oz.) pineapple slices in juice, drained, juice reserved

1 jar (6 oz.) maraschino cherries without stems, drained

1 (15.25 oz.) box your favorite yellow cake mix 

Vegetable oil and eggs called for on cake mix box

Instructions:

Heat oven to 350°F (325°F for dark or nonstick pan). 

In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries. (If using a Pineapple cake mix, exclude pineapple juice and just use 1 cup water)

Bake 40 to 45 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. 

Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. 

Serve warm or cool. 

Yields: about 12 servings 

Tips from Grammy:

-Serve with whipped topping or plain.

-Don't worry about inverting it over onto the serving plate. Just place the serving plate upside-down over the cake in the pan, grasp firmly and flip in one quick motion. You can do it! 

Be encouraged!

Therefore, there is now no condemnation for those who are in Christ Jesus. -Romans 8:1

Richmond Chocolate Frosting

 Even better than your regular frosting!

I'm having such a good time going through old recipes, some from my husband's grandmother!  That's where I found this amazing chocolate frosting. 

This frosting is not just an ordinary chocolate frosting. It's thick and glossy, almost like a pudding and perfect for your favorite chocolate cake! It's also quick and easy...gotta love those kinds of recipes! Haha!

Ingredients:

1 cup granulated sugar

3 Tbsp. cornstarch

2 (1 oz.) squares unsweetened chocolate, grated or pre-melted envelope

Pinch of salt

1 cup boiling water

3 Tbsp. butter

1 tsp. vanilla extract

Mix sugar and cornstarch; whisk in grated chocolate and salt.

Stir above mixture into boiling water; cook until it's thick enough to spread.

Remove from heat; add butter and vanilla extract. 
 

Spread on cake while hot for a glossy frosting which remains soft and smooth.

A Tip from Grammy:

-You can do this in the microwave, but watch it carefully and stir often.

-Also great over a Boston Cream Pie.

Be encouraged!

For everyone who asks receives; the one who seeks finds; and to the one who knocks, the door will be opened. -Matthew 7:8

Pig Pickin' Cake

 The cake with many names!

(photo from Pinterest)

DISCLAIMER: No pigs have been harmed in the making of this cake, I promise!

LOL!  

Pig Pickin' Cake has a number of other names, including pig cake, sunshine cake, summer cake, pea pickin' cake, pig eatin' cake, orange-pineapple cake, and the most common alternative, mandarin orange cake. 

This summery, delicious cake was the go-to dessert for cookouts that served an entire pig roasted on a spit. The dinner-and-dessert combination was so common that this nameless cake soon became known, not for its own flavors, but for the main course the locals felt it paired so well with.

This traditional southern dessert is made with yellow cake infused with whole or chopped mandarin orange slices and topped with a Cool Whip frosting that’s laced with shredded pineapple. It’s either served plain or garnished with reserved mandarin orange slice, maraschino cherries, chopped pecans, or shredded coconut. It’s still a popular southern dessert for potlucks, picnics, and barbecues.

Cake Ingredients:

1 box (yellow cake mix)

1/2 cup butter, softened (1 stick) or vegetable oil (your choice)

14 oz. can Mandarin oranges (drain and reserve 1/2 cup juice)

4 eggs

1 tsp. vanilla

Preheat oven to 350'F.

Combine cake mix, softened butter, 1/2 cup reserved Mandarin orange juice, eggs and vanilla. Beat four minutes on medium-high.

Add drained oranges and beat again until the pieces are broken up and small.

Pour batter into greased and floured 9x13" baking pan or 2 8" round cake pans and bake for 25-30 minutes or until golden brown and set.

Remove from oven and let cool for 10 minutes, then turn onto cake rack and cool completely. 

Topping:

20 oz. can crushed pineapple (reserve 3/4 cup juice and drain the rest really well)

3/4 cup juice from the crushed pineapple

4 oz. box vanilla instant pudding mix

1/2 cup confectioner's sugar

8 oz. Cool Whip

 

Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add confectioner's sugar and mix, then fold in whipped topping.

Stir in drained pineapple and spread on cooled cake.

Refrigerate several hours, and refrigerate any leftovers.

Serve cut cake squares and top each square with a mandarin orange slice. (So pretty.)

A Tip from Grammy:

-Buy an extra small can of mandarin oranges for garnishing, if desired

-Refrigerate at least an hour before serving to set up the frosting.

-Make this cake in 2 (8") round pans and bake for 17-21 minutes or until toothpic inserted comes out clean.

Be encouraged!

How good and pleasant it is when God's people live together in unity.  -Psalm 133:1

Pumpkin Dump Cake

 For the love of Fall!

The first time I had this delicious dessert was at my neighbor's house during a fun, fall, neighborhood get-together. It was amazing!

This quick and easy dump cake has all the warm and fuzzy fall flavors we crave during that time of year. In fact, you may just want to skip the Pumpkin Pie at your Thanksgiving feast and serve this delicious dump cake. I'm thinking that's a plan this year. 

Ingredients:

15 oz. can pumpkin puree

12 oz. evaporated milk

3 large eggs

3/4 cup light brown sugar (lightly packed)

2 tsp. pumpkin pie spice

1/2 tsp. salt

15.25 box yellow cake mix (dry)

1 cup pecans (coarsely chopped)

1-2 sticks butter, cold and thinly sliced into pats

Instructions:

Preheat oven to 350'F. Prepare the inside of a 9x13" baking pan with nonstick cooking spray.

Whisk together the pumpkin, milk, eggs, brown sugar, pumpkin pie spice and salt to a large bowl. Pour into prepared pan.

Sprinkle the dry cake mix evenly across the top, then sprinkle on the chopped pecans.

Place butter around the top of the cake mix, covering it as completely as possible. (Using pats of butter instead of melted allows the top to cook more evenly and prevents getting any dry, powdery spots.)

Bake at 350'F. for 45-60 minutes or until set in the center and golden brown on top. (If it's starting to get too brown before fully baked, cover the top with a foil tent.)

Let sit for about 15 minutes before serving. You can cut into squares or use a large spoon and scoop it out. 

Top with vanilla ice cream or whipped cream. 

A Tip from Grammy:

-Be sure to use pumpkin puree and NOT pumpkin pie filling.

-Spice cake mix can be substituted for the yellow cake mix.

-The pecans can be substituted with walnuts, if desired. Don't like nuts? Just leave them out entirely.

-Refrigerate leftovers up to 3 days in a tightly covered container

-Prepare, bake, cool and chill covered cake in the refrigerator a day in advance. 

Be encouraged!

"When you go through deep waters, I will be with you."  -Isaiah 43:2

Caramel Apple Sheet Cake

 Caramel Frosting in every bite! 

It's September and "apple season" is here!  I started looking online and found a photo of Caramel Apple Sheet Cake from "Chef in Training" and I knew I'd found my next dessert!  It looked too good not to try!

The only thing I added was a drizzle of the caramel sauce lightly over the top, and, for those who like their caramel with a bit of salt, I sprinkled a small pinch of Kosher salt on their piece.  

It turned out just like the picture on the website, and it tasted just as good as promised! 

This actually did melt in my mouth!  Thanks, Nikki, from "Chef in Training!"


Ingredients:

2 cups flour plus 2 Tablespoons flour

2 cups sugar
1 teaspoon cinnamon

½ cup butter

1 cup water

½ cup shortening

½ cup buttermilk

½ teaspoon baking soda

2 eggs

1 teaspoon vanilla

2 cups peeled and chopped green apples

 

Frosting:

1/2 cup butter, melted

6 Tbsp. milk

3 1/2 cups confectioners' sugar

1/2 tsp. vanilla

1/8 cup caramel sauce (I use caramel ice cream topping)

In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
 

In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
 

Pour into a 15x13 inch greased jelly roll pan.

Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.

While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.


Be encouraged!

"Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe." - Philippians 2:14-15