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For almost twenty years, Teresa Pregnall, also known as the Charleston Cake Lady, has sent thousands of her bakery's beloved cakes to delighted dessert lovers everywhere. Following the success of her first book, Treasured Recipes From The Charleston Cake Lady, she's back with more recipes that are destined to become family favorites. Because her divine desserts don't have long ingredient lists or require hard-to-find equipment-some even use cake mixes as their starting point-they can be whipped up when the mood strikes. Special Recipes From The Charleston Cake Lady includes coveted recipes for the bestselling baked goods like her Odscene Chocolate Cake, Eggnog Cake, and Christmas Cranberry Cake. They'll all here and they've never been easier.
|Product dimensions:||7.00(w) x 7.50(h) x 0.32(d)|
About the Author
Since 1984, Teresa Pregnall, also affectionately known as the Charleston Cake Lady, has baked and shipped more than 20,000 cakes from her own kitchen to satisfied customers all over the country. Her cakes have received attention in The New York Times, The Washington Post, USA Today, Victoria, and Country Living. She lives in Charleston, South Carolina.
Read an Excerpt
Makes thirty-six 2 x 1 1/2-inch squares
For almost forty years, we have been enjoying our Charleston Chews. They really need no improvements or additions since they have stood the test of time. We continue to receive more requests for and raves about this recipe than for any other. So in keeping with my promise, here's the recipe again.
Cooking spray for greasing the cake pan
4 large eggs
One 16-ounce box dark brown sugar
2 1/2 cups self-rising flour, sifted
1 teaspoon pure vanilla extract
1 cup coarsely chopped walnuts or pecans
Sifted confectioners' sugar for dusting
Preheat the oven to 350 F. Grease a 13 X 9-inch pan.
In a large mixing bowl, mix the eggs, brown sugar, flour, and vanilla together with an electric mixer on low speed until well blended. Fold in the nuts with a wooden spoon.
Pour the batter into the prepared pan. Bake until golden brown on top, about 25 minutes. Sprinkle the chews with confectioners' sugar. Cut into squares when cool.
Coconut-Pecan-Topped German Chocolate Cake
Makes 20 generous slices
German chocolate cake has long been one of my favorites, but because the filling is so rich I've always managed to leave some on my plate. With this in mind, I decided to try a pound cake variety using some of the filling ingredients as a topping. So instead of the familiar German chocolate layer cake, this one is a bit different. It is made in a tube pan so the cake sits "right side up."
For the Cake
Shortening andall-purpose flour for greasing the tube pan
One 6-ounce package German sweet chocolate
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter or margarine, softened
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 cup buttermilk
For the Topping
3/4 cup (1 1/2 sticks) butter or margarine, melted
1 1/2 cups granulated sugar
1 1/2 teaspoons pure vanilla extract
1 cup sweetened grated coconut
1 1/2 cups coarsely chopped pecans
Evaporated milk as needed (5 to 6 ounces)
Do not preheat the oven. Grease and flour a 12-cup tube pan. Melt the chocolate in the top of a double boiler over simmering water or in a microwave oven. Let it cool. Sift the flour, baking soda, and salt together in a medium-size bowl. Set aside.
In a large mixing bowl, beat the butter and sugar with an electric mixer on low speed until the mixture is creamy, 3 to 4 minutes. Add the eggs, vanilla, and buttermilk and blend well. Gradually add the dry ingredients and stir until the mixture is well blended. Add the melted chocolate and blend well. Pour the batter into the prepared pan and set aside.
To make the topping, in a medium-size mixing bowl, blend the butter, sugar, and vanilla together. Stir in the coconut and pecans. Slowly add the evaporated milk, stirring well after each addition, until the mixture is thick and spreadablebe careful not to let it become too soft.
Set the oven to 300 F. Top the batter with the topping. When the cake is fully "topped," place it in the oven and bake until a cake tester inserted in the center of the cake comes out clean, about 1 1/2 hours. Let the cake cool in the pan. Invert onto a plate and allow to cool thoroughly before slicing.