Mona Profile - (10552012)

cook's profile


Living In: Foutnain Inn, South Carolina, USA
Member Since: Apr. 2008
Cooking Level: Expert
Cooking Interests: Baking, Frying, Slow Cooking, Southern, Nouvelle, Middle Eastern, Mediterranean, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Gardening, Walking, Reading Books, Music, Painting/Drawing
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Recipe Reviews 2 reviews
Aunt Joyce's Chocolate Cake
I call this the OMG!-Chocolate cake! What some people may be calling "gummy", I call Fudgie! this cake is so moist, and rich, it needs no icing. Seriously! It is like having a mouthful of cake, fudge, and icing all at once. A very serious keeper! The only thing I would recommend is waiting for it to cool about 15 minutes in pan, and then completely cool before cutting to allow the cake to kind of settle into itself a little, or it may initially be a bit crumbly, but who cares, the crumbs were even moist!

1 user found this review helpful
Reviewed On: Jul. 29, 2013
Real Southern Cornbread
Great recipe! Really similar to the cornbread my grandmother used to make. She had to alter her recipe in the 60's due to health reasons, and so she always made it with vegetable or corn oil instead of bacon fat. This makes a VERY large amount! I cut the recipe in half and still had enough to make Thanksgiving dressing. If you don't have an iron skillet, you can let the batter set up in the bowl for about 20 minutes, and preheat your greased baking pan in the oven for a few minutes prior to pouring in the batter. I personally don't like cornbread sweet for supper, but I DO put in about an 1/8 tsp just to counteract any slight bitterness the cornmeal may have.

5 users found this review helpful
Reviewed On: Jan. 6, 2013
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