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Treasured Recipes from the Charleston Cake Lady: Fast, Fabulous, Easy-to-Make Cakes for Every Occasion
     

Treasured Recipes from the Charleston Cake Lady: Fast, Fabulous, Easy-to-Make Cakes for Every Occasion

5.0 2
by Teresa Pregnall, Sara Sheppard Landis, Wally Pregnall, Sara Sheppard Landis, Wally Pregnall (With)
 

This delightful little book contains a veritable treasury of enticing, easy, and fun-to-make cakes and treats -- straight from the kitchen of the Charleston Cake Lady. At last home bakers can learn the secrets that have made her cakes legendary. Here, for the first time, are the coveted recipes for her bestsellers, such as Milk Chocolate Cake (a light-as-air, but

Overview

This delightful little book contains a veritable treasury of enticing, easy, and fun-to-make cakes and treats -- straight from the kitchen of the Charleston Cake Lady. At last home bakers can learn the secrets that have made her cakes legendary. Here, for the first time, are the coveted recipes for her bestsellers, such as Milk Chocolate Cake (a light-as-air, but deeply chocolate-flavored confection), Crunchy Pound Cake (a delightful, crunchier version of the classic recipe), and Chocolate Chip Cake (guaranteed to become an immediate family favorite).

Intensely flavorful, moist, and addictive, the cakes are so easy to make they can be prepared in almost no time at all. A real boon to busy cooks, the Cake Lady's simple recipes deliver classic flavors without requiring fancy equipment, complicated instructions, or lengthy ingredients lists. Along the way, the author makes helpful suggestions about baking, serving, and storing the cakes. Her recipes are foolproof and the cakes taste so rich they don't even need to be frosted! They freeze, pack, and ship beautifully, too, which makes them ideal for gift giving.

Product Details

ISBN-13:
9780688139315
Publisher:
HarperCollins Publishers
Publication date:
08/01/1996
Pages:
108
Product dimensions:
7.55(w) x 7.28(h) x 0.79(d)

Read an Excerpt

Old-Fashioned Brownies

I have been using this brownie recipe for about fifty years, and we still love it. The deep chocolate richness and light cakey texture are especially appealing. They are not quite as chewy as some other versions, but they are sinfully delicious. My only complaint is that they don't yield enough for a truly chocolate-hungry group. Serve these when the crowd is thin, or make two batches. Makes 12.

2 squares (1 ounce each) unsweetened baking chocolate (do not use sweet or semisweet)
2 large eggs
1 cup granulated sugar
2/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup self-rising flour, sifted
1 cup chopped pecans

Preheat the oven to 350 degrees. Grease an 8-inch square pan.
Melt the chocolate in a double-boiler; let cool.
In a medium bowl, beat the eggs until foamy. Stir in the sugar, chocolate, oil, and vanilla extract. Mix until well blended. Gradually add the sifted flour. Fold in the nuts.
Pour the batter into the prepared pan and bake for 30 minutes, or until the sides come away from the pan. Allow the brownies to cool in the pan before cutting into 1-1/2-inch squares.
Copyright© 1997 by Teresa Pregnall.

Meet 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.

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Treasured Recipes from the Charleston Cake Lady: Fast, Fabulous, Easy-to-Make Cakes for Every Occasion 5 out of 5 based on 0 ratings. 2 reviews.
Guest More than 1 year ago
There are not enough ways for me to say Thank you for the wonderful recipes. Gone are my days of asking someone for a recipe and later finding out some item was omitted. All my results have been wonderful and everyone loves them. So easy,yet all tasted wonderful.
Guest More than 1 year ago
The cookbook is wonderfully written and entertaining. I have tried several of the recipes, and they are delicious and not overly complicated. I especially enjoy the Gem Cake - it truly never fails to be good. I appreciate the "Charleston Cake Lady's" sharing her talents and recipes.