French Silk Pie

Every year at Thanksgiving I make pies for family and friends. The past few years I have done between 60 and 65 pies on the Tuesday and Wednesday before Thanksgiving.... and then cook dinner.

I get my love of baking from my grandmother, I think.  She once owned a small bakery run from her home and even into her 70's  baked pounds and pounds of cookies at Christmas.  

French Silk Pie is a favorite around here for those who don't like or cannot eat the fruit pies; it is simply chocolate deliciousness.  It does contain raw eggs, so if you are one who will not eat them,  you may want to look for something like a chocolate mousse pie.

I pie                                    2 pies                                               

1 c. butter                    2 cups butter                                        

1 ¼ c. sugar                  2 ½ cups sugar                                     

4 sq. chocolate            8 squares chocolate                           

4 eggs                           8 eggs                                                    

2 t. vanilla                    4 t. vanilla                                             

9 “ pie shell                 2 pie shells                                            

I use store-bought graham cracker crusts for these pies.  It can be made with a pre-baked, traditional crust.

Melt chocolate.  Allow to cool.

In mixer bowl, cream butter; gradually add sugar, creaming until light.

Blend in chocolate and vanilla.

Add eggs, one at a time, beating 3 minutes after each addition, on medium speed of electric mixer. (1 minute on a Kitchen Aid) 

Turn into pie shell.

Chill several hours. Garnish with whipped cream and chocolate curls, if desired.

Mud Puddle Cake

This is an all-time family favorite.  My mom saw the recipe in the newspaper some time in the 70's and we've been making it ever since.  It is delicious frosted or unfrosted.  And best of all, it is actually better the day after it is made, so it is good for parties when you need to make something ahead of time!  I have shaped this and decorated this cake into dinosaur cakes, Lightning McQueen's race track, Hungry Caterpillar cupcakes and lion cupcakes with Crunch and Munch manes.  It works for ANY occasion.

Mud Puddle Cake

1 13x9 pan or 2 8x8 pans (make one, freeze one!)

Preheat oven to 350

• 3 cups sifted flour (I never sift in real life though)
• 2 cups sugar
• ½ cup cocoa
• 1 teaspoon salt 2 teaspoons baking soda.
• ¾ cup oil
• 1 Tablespoon vanilla
• 1 Tablespoon vinegar
• 2 cups cold water

Mix dry ingredients in mixing bowl.  Add wet ingredients and blend till smooth.  Bake for 35-40 minutes  (test for doneness.) 

This is a very moist cake that seldom fails.  It goes well with 100 Thousand Dollar frosting.

Cake Frostings

One Hundred Thousand Dollar Frosting

• 1 c. milk
• 3 tablespoons flour
• 1 cup granulated sugar
• ½ cup Crisco
• 1/2 cup butter
• 1 teaspoon vanilla

Cook milk and flour together ntil it is thickened. Cover tightly and allow to cool completely. When the milk mixture is cool, cream butter Crisco and sugar until light and fluffy. Add vanilla. Add cooled milk mixture and continue to beat until fluffy.

This makes a nice, not-too-sweet frosting that resembles whipped cream.

This also makes a lovely coffee flavored frosting by adding 2 tablespoons instant coffee or espresso powder to the milk mixture after it thickens.

A little of this coffee flavored frosting piped onto a mini-brownie bite (packaged brownie mix baked in miniature muffin pans) makes an very elegant, but easy dessert!


Vanilla Butter Cream Frosting
Frosts 1 13x9 pan or 2 layers

1//3 cup soft butter
3 cups confectioners sugar
1 ½ teaspoons vanilla
about 2 tablesoons milk or water

Blend butter and sugar. Add vanilla and milk. Beat until frosting is smooth and of spreading consistency. If needed, add additional liquid about ½ teaspoon at a time until frosting is spreadable. This is a VERY sweet frosting. Flavorings may be substituted as desired.

For three layers use ½ cup butter , 4 ½ cups confectioners sugar, 2 teaspoons vanilla and about 3 tablespoons milk or water.

Adding a bit of maple flavoring or maple syrup to this makes a marvelous frosting for spice cakes.


Chocolate Butter Frosting
Frosts 1 13x9 pan or 2 layers

1/3 cup butter
2 ounces unsweetened chocolate, melted and cooled
2 cups confectioners sugar
1 ½ teaspoons vanilla
about 2 tablespoons milk or water


Blend butter, melted chocolate and sugar. Add vanilla and milk. Beat until frosting is smooth and of spreading consistency. If needed, add additional liquid about ½ teaspoon at a time until frosting is spreadable. Flavorings may be substituted as desired.

For three layers use ½ cup butter , 3 ounces unsweetened chocolate, 3 cups confectioners sugar, 2 teaspoons vanilla and about 3 tablespoons milk or water.


French Silk Frosting
2 2/3 cups confectioners suar
2/3 cups soft butter
2 ounces melted chocolate, cooled
¾ teaspoon vanilla
2 tablespoons milk

Blend butter, melted chocolate and sugar. Add vanilla and milk. Beat until frosting is smooth and of spreading consistency. If needed, add additional liquid about ½ teaspoon at a time until frosting is spreadable.

Snack Cakes

With people of all ages floating through my house at various times for various reasons, it is always good to have a quick to fix snack cake recipe.

Here are three of our favorites.

Mud Puddle Cake

1 13x9 pan or 2 8x8 pans
Preheat oven to 350

• 3 cups sifted flour (I never sift in real life though)
• 2 cups sugar
• ½ cup cocoa
• 1 teaspoon salt
• 2 teaspoons baking soda.
• ¾ cup oil
• 2 teaspoons vanilla
• 2 teaspoons vinegar
• 2 cups cold water

Mix dry ingredients in mixing bowl. Add wet ingredients and blend till smooth. Bake for 35-40 minutes (test for doneness.)

This is a very moist cake that seldom fails. It goes well with 100 Thousand Dollar frosting.


Oatmeal Spice Cake
From the Orange Betty Crocker Cookbook
Makes 1 13x9 cake
Oven Temp: 350°

• 1 ½ cups all purpose flour
• 1 cup oats
• 1 cup brown sugar, packed
• ½ white sugar
• 1 ½ teaspoons baking soda
• 1teaspoon cinnamon
• 1/2 teaspoon salt
• ½ teaspoon nutmeg
• ½ cup butter or shortening
• 1cup water
• 2 eggs
• 2 tablespoons dark molasses

Heat oven to 350°. Grease and flour 13x9 pan or spray with cooking spray. Measure all ingredients into mixing bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake 35-40 minutes or until a cake tester inserted in center comes clean.

(Maple syrup can be substituted for molasses for a different flavor.)


Applesauce Cake
This recipe is from the Orange Betty Crocker Cookbook, but is similar in most aspects to the Applesauce Cake in the Richwood Cookbook. The only real difference is in how the cake is leavened.
Makes 1 13x9 pan or two 8x8 pans

• 2 ½ cups flour
• 2 cups sugar
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons salt
• ¼ teaspoon baking powder
• ¾ - 1 teaspoon cinnamon
• ½ teaspoon cloves
• ½ teaspoon allspice
• 1 ½ cups applesauce (smooth or chunky)
• ½ cup shortening or butter
• ½ cup water
• 2 eggs
• (Optional: 1 cup raisins)

Heat oven to 350°. Grease and flour pan(s) or spray with cooking spray. Measure all ingredients into mixing bowl. Blend ½ minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake 13x9 cake 60-65 minutes, 8x8 pans about 50-55 minutes or until a cake tester inserted in center comes clean. Cool completely if you are going to frost this cake.