Category Archives: cake

Nut Pop Cake With or Without Nuts

Today my daughter asked me for a dessert.  Not cookies, or muffins, or donuts.  She wanted a REAL dessert, preferably something cakey.  I am not really a fan of cake, I much prefer a cookie, so I had to think of what cake would be relatively quick and easy to make and didn’t have a heavy icing.  The perfect solution, Nut Pop Cake.

Nut Pop Cake is a recipe my mother-in-law gave me when we were first married.  It is a cake my husband really enjoys and many years is his birthday cake.  I really do not know why the cake is called a Nut Pop Cake.  The cake is a hot milk sponge with a quick brown sugar glaze/topping that nuts are supposed to be dropped on.  My daughters are not big fans of nuts so over the years more often than not I would leave nuts off part or even all of the cake.  Today, I had no nuts in the house so it is a Nutless Nut Pop Cake.  The cake is just the right mix of lightness and sweetness.  Perfect for a light dessert.

Nut Pop Cake with or without nuts
recipe from Diane Markley

Printer Friendly Recipe

2 Tbsp. butter
½ cup milk
2 eggs
1 cup granulated sugar
1 cup all purpose flour
1 tsp baking powder
1 tsp vanilla extract

3 Tbsp brown sugar
3 Tbsp butter
2 Tbsp milk
nuts (walnuts or nuts of your choice…..I seldom use the nuts)


Preheat oven to 350.
Spray a 8×8 pan with cooking spray.

In a small saucepan bring milk and butter to a boil.

Meanwhile, in the bowl of a mixer beat the eggs.
Add sugar and mix well.
Add flour and baking powder and mix.

After the milk and butter has come to a boil add it to the egg mixture.
Add vanilla extract.
Pour into a prepared pan.

Bake about 20 minutes.

While cake is baking combine brown sugar, butter, and milk in a small saucepan.
Cook over low heat, stirring about 10 minutes or until mixture is thick.
Pour over warm cake.
If you choose to sprinkle nuts over the top.

NOTE: Recipe may be doubled to make a 9×13 cake.

Chocolate “Flop” Cake

Today is my birthday (really you don’t need to know how old….lets just say I am old enough to have a daughter in college & another that’s a senior in high school) and my youngest made my cake.  She really had no choice in the matter, I told her she was making it and handed her the recipe.  She learned how to beat eggs whites to stiff peaks and how to fold them into batter.  I got to enjoy someone else baking and most importantly cleaning up the kitchenJ Oh and the cake too!!

The cake is luscious!!!! Rich and chocolatey and oh so decadent that a small piece is all that is necessary (and for me to say a small piece is all that is necessary it has to be rich)!!  The recipe has been in the family for years, it used to be my sister’s contribution to Thanksgiving.  A few years ago I decided it was the cake of choice for my birthday.  The name, Chocolate “Flop”, originated with my uncle because he said it was so flat that it looked like a recipe that had “flopped”.  Don’t be put off by our affectionate name because this cake is the farthest thing from a flop.

Oh and my daughter did an excellent job making it!! Think it will be on her list of things to make.  Enjoy!!!

Chocolate Flop

Printer Friendly Recipe

1 cup chocolate chips, melted
⅔ cup butter, softened
¾ cup sugar
3 eggs, separated
1 tsp vanilla extract
½ tsp salt
¾ cup flour
¼ cup milk

Shiny Chocolate Glaze:
3 Tbsp butter
2 Tbsp light corn syrup
1 Tbsp water
1 cup chocolate chips

Preheat oven to 350. Grease a 9” springform pan.

In a large mixer bowl beat sugar and butter until creamy.
Beat in melted chocolate, egg yolks, vanilla extract, and salt.
Gradually beat in flour and milk.

In small mixer bowl beat egg whites until stiff peaks form.
Fold into chocolate mixture.
Spread in prepared pan.

Bake 25-30 minutes or until baked.
Cool 10 minutes; remove from pan.
Cool completely.
Pour Shiny Chocolate Glaze over cake covering top and sides.

Shiny Chocolate Glaze
In small saucepan combine butter, corn syrup, and water.
Stirring constantly bring just to a boil over low heat.
Remove from heat.
Stir in chocolate chips until smooth.
Cool to room temperature.