No. 2 — Chocolate Fudge Cake

So, I’m a little late in posting this second recipe from my Frame By Frame Baking book Tony gifted me for Valentine’s Day. I’ve got to admit, I’m on my 5th recipe this week and the cakes have not failed to amaze me! The book and frame by frame instructions make it fail-proof, not to mention how delicious and different each cake is.

I made this Chocolate Fudge Cake a few weeks back on one of our Sabbath days and it totally knocked our socks off! The chocolate icing was perfect, not too sweet and not too thick. I could’ve done with a little less time for the cake in the oven, but I’ll perfect that later. Here’s a look at my frame by frame:

No 2 - Chocolate Fudge Cake

This cake was delicious, very chocolaty, and hearty. I served mine with some cool whip to mix up the flavor – my husband completely avoided his, he’s totally a chocolate lover. Ha.

I think this is another winner! Will be keeping this for a future dessert, for sure.



  • 3/4 cup softened unsalted butter
  • 3/4 cup superfine sugar
  • 3 eggs, beaten
  • 3 tbsp dark corn syrup
  • 1/2 cup ground almonds
  • 1 1/4 cup self rising flour
  • pinch of salt
  • 6 tbsp cocoa powder


  • 8oz. semisweet chocolate chips
  • 1/4 cup dark brown sugar
  • 1 cup unsalted butter, diced
  • 5 tbsp evaporated milk
  • 1/2 tsp vanilla extract


  1. Preheat oven to 350 degrees & grease your pan (I used 1 8″ and sliced the cake in half to fill with chocolate)
  2. Place all frosting ingredients in a deep pot & stir, with heat on MED/LOW, until it’s completely melted
  3. Pour out into a bowl & chill in fridge while you prep the cake
  4. Now, mix your butter and sugar in a gown & beat until light and fluffy. Slowly adding in eggs. Then, stir in the corn syrup and almonds.
  5. Sift flour, salt & cocoa powder into a bowl, then fold into the mixture. (at this point, add water so it can become less thick)
  6. Pour mix into your cake pan & bake for 30-35 minutes, depending on your oven
  7. Let your cake cool.
  8. Cover with frosting. (Cut cake horizontally if you’d like to get “two cakes” and fill the mid section with frosting, then stack the top cake again & cover with frosting)

Finally, just cut into slices, serve, and enjoy!

V Signature


No. 1: Classic Cherry Cake

Valentine’s isn’t usually a big “gift” holiday in our home. We’re usually good with a dinner and a movie date; we keep it simple.

This year, after some (a lot) of hints being given (since my birthday in November), my husband surprised me with a new KitchenAid Stand Mixer! Yes, after registering a few times to try to win one through various blogs and contests, and never winning, I think that that alone made him cave. He had me fooled that this probably wasn’t going to happen for a while since we’ve been kicking debt in the butt and saving up for a few things. Long story short, he got me and he got me good.

Along with the stand mixer, he gifted me a baking book, “Frame By Frame Baking“. It’s just about the best designed baking book I’ve ever seen. The photographs are pretty amazing and the steps are fairly clear and easy to follow. The only way I could think of going through this book is by taking it one recipe at a time during our sabbath, our days to rest, Fridays. I’m excited to taste new flavors, try (buy) new kitchen utensils, and slow life down a bit to bake something delicious that fills our home with that sweet homemade smell we love so much.

So, here we go. This is my first recipe from the Frame By Frame Baking: Classic Cherry Cake. It took me a bit longer than expected to make the cake since I had to homemake the candied cherries the recipe called for. Otherwise, I really enjoyed the process every bit of the way. Here’s my frame by frame:

Classic Cherry Cake

I got the how-to recipe on candied cherries from Shauna Sever’s blog, Piece of Cake. Super simple, inexpensive and the cherries came out perfect for the cake! The other ingredients were usuals for cake baking, with the addition of sugar cubes for the topping. I cannot tell you how delicious this cake tastes, the adding lemon rind and juice was definitely a nice touch with the cherries.

Overall, I absolutely enjoyed this Classic Cherry Cake recipe, even though I’m not big on cherries. It was such a good balance between the ground almonds and sweet cherries, and lemon juice, that just balanced it all out so well. The cake is soft, sweet, and tastes delicious served warm or at room temperature.


by Frame By Frame Baking

3/4 cup unsalted butter, plus extra for greasing
1 1/4 cups candied cherries, quartered (I left these as is)
1 cup ground almonds
1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup superfine sugar
3 large eggs
1 finely grated lemon rind and juice
6 sugar cubes, crushed


  1. PREHEAT oven to 350 degrees & grease your pan (I used a 6.5″ round pan)
  2. STIR cherries, almonds, and 1 tbsp of the flour
    SIFT leftover flour & baking powder separately
  3. CREAM butter & sugar until it fluffs up, while adding eggs
    BEAT until well blended
  4. ADD flour mix, fold lightly and evenly into the creamed mixture with a metal spoon.
    ADD the cherry mixture, fold in evenly, then fold in the lemon rind & juice.
  5. SPOON the mixt into your pan & sprinkle with the crushed sugar cubes.
    BAKE for 1 – 1 1/4 hours, or until risen & golden brown.
  6. COOL in pan for 15 minutes, then transfer to wire rack to cool completely.

Finally, cut into slices and serve and enjoy the delicious cake you baked!