These recipes were originally placed onto this website by our founder, Marilyn Chilton. They are cake, icing and chocolate recipes that she has used for family get-togethers, cakes she has sold and recipes that we teach in our classes. The comments are from her. Please enjoy them as much as we have over the years. Any words in ALL CAPS will, when clicked upon, lead you to that product in our online store. Enjoy!!


Bonnie Butter Cake

2/3 cup soft butter 3 cups sifted cake flour or 2-3/4 cups sifted all purpose flour
1-3/4 cups sugar 2-1/2 tsp. baking powder
2 eggs (1/3 to 1/2 cup) 1 tsp. salt
1-1/2 tsp. VANILLA EXTRACT 1-1/4 cups milk

Cream butter, sugar, eggs and vanilla together until fluffy (Beat 5 min. high speed). SIFT together flour, baking powder and salt. Mix in alternately with milk. Pour into 2 9" ROUND PANS (prepared with PAN GREASE or Wilton CAKE RELEASE or shortening/flour mixture). Bake at 350º for 34 to 40 minutes. Cool and frost. Yields: 5-1/2 cups batter. It can be doubled with no problem.

This is the recipe I use most.  I found this in an old Betty Crocker loose leaf recipe book I received as a shower gift in 1959. 

1-2-3-4 Cake

1 cup butter 1/2 tsp. salt
2 cups sugar 1 cup milk
4 eggs 1 tsp. VANILLA EXTRACT
3 cups sifted cake flour 1/2 tsp. ALMOND EXTRACT
3 tsp. baking powder

Cream butter. Gradually add sugar, creaming until light and fluffy (Beat 10 min. or electric mixer). SIFT flour with baking powder and salt. Add eggs one at a time to creamed mixture, beating well after each addition. Add flour mixture alternately with milk and flavorings, beating after each addition until smooth. Pour batter into 3 9 inch LAYER PANS (prepared with PAN GREASE or Wilton CAKE RELEASE or shortening/flour mixture). Bake at 350º for 25 to 30 minutes. Cool in pans 10 minutes; then turn out and cool on COOLING RACKS.

This recipe is very similar to the Bonnie Butter Cake except it yields more batter.

Wedding Pound Cake

4 cups sifted all purpose flour 1 tbsp. VANILLA EXTRACT
2 tsp. baking powder 2-1/4 cups sugar
1 tsp. salt 8 large eggs
1/2 tsp. mace 1/2 cup milk
2 cups butter

SIFT together flour, baking powder, salt and mace; set aside. Cream butter with vanilla until softened. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating thoroughly after each addition, then until mixture is light and fluffy. Add dry ingredients alternately in thirds with milk in halves to creamed mixture, mixing only until smooth after each addition. Fill pan (prepared with PAN GREASE or Wilton CAKE RELEASE or shortening/flour mixture) with batter. Bake at 300º for time indicated below:

  • 6"x2" ROUND PAN - 1-3/4 to 2 c. batter - 40-50 min. 
  • 8"x2" ROUND PAN - 3-1/2 to 4 c. batter - 55-60 min. 
  • 12"x2" ROUND PAN - 8 cups batter - 60 min.

This is another favorite recipe. I use this for a lot of my wedding cakes.

Chocolate Pound Cake

1 cup butter 1/2 tsp. salt
1 cup shortening 3 cups cake flour
3 cups sugar 1/2 cup cocoa
5 eggs 1 cup  milk
1/2 tsp. baking powder 1 tsp. VANILLA EXTRACT 

Cream butter, shortening and sugar together. Add eggs one at a time, beating well after each addition. Mix or SIFT baking powder, salt, cake flour and cocoa together, then add alternately with milk and vanilla. Pour into TUBE PAN and bake at 325º for 1 hour and 40 minutes. Yields: 9-1/2 cups

Brown Sugar Pound Cake

2-1/4 cups brown sugar, packed  3 cups all purpose flour OR 3-1/2 cups cake flour 
1/2 cup sugar 1 1/2 tsp. baking powder 
3/4 cup butter, softened  1/2 tsp. salt 
1/2 cup shortening 1 cup milk
1-1/2 tsp. VANILLA EXTRACT  1 cup chopped pecans
5 eggs

Heat oven to 325º. Prepare TUBE PAN with PAN GREASE or Wilton CAKE RELEASE or shortening/flour mixture. Beat sugars, softened butter, shortening, vanilla and eggs in large bowl on medium speed, scraping bowl constantly, until blended, about 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Beat in flour, baking powder and salt alternately with milk on low speed. Stir in pecans. Pour into pan. Bake until  your CAKE TESTER comes out clean when inserted in the center, 1 hr 20 min. to 1 hr. 30 min. Cool 20 minutes; remove from pan. Cool cake completely.

The following frosting is very good on this cake but too soft to decorate; although borders can be piped with it.
2 cup chilled whipping cream
1 tsp. ground ginger 
1/2 cup brown sugar, packed
pecan halves

Beat whipping cream, brown sugar and ginger in chilled bowl until stiff. Frost cake. Serves 16 to 20 servings.

Note!!   When using whipping cream, cake should be kept in the refrigerator.

Sour Cream Pound Cake

1/2 lb. Butter  3 cup Sugar 
6 Eggs  1/2 tsp. Baking Soda 
1 cup Sour Cream 1 tsp. VANILLA EXTRACT
3 cups sifted Cake Flour

SIFT flour, measure after sifting, when you sift second time add baking soda. Set aside. Cream sugar and butter thoroughly. Add eggs one at a time, beating after each. Add sour cream then vanilla. Add flour, beating real good. Pour into a TUBE PAN (prepared with PAN GREASE or Wilton CAKE RELEASE or shortening/flour mixture). 

Bake at 350º for 1-1/2 hr. or until cake begins to leave sides of pan.

Black Walnut Cake

Use above recipe except omit vanilla and add a small package of black walnuts that have been ground in blender.

This recipe was given to me by a neighbor of my mother. The Black Walnut cake is a family favorite at Christmas.

Prize Devils Food Cake

2-2/3 cups sifted cake flour 3/4 cup shortening 
2 cups sugar 1-1/2 cups milk
1-1/2 tsp. salt 3 eggs
3/4 tsp. baking soda 3 squares unsweetened chocolate, melted **
1-1/2 tsp.baking powder 1-1/2 tsp. RED FOOD COLORING (liquid) ****

SIFT flour, sugar, baking powder, salt, and soda. Stir shortening to soften. Add flour mixture and 1 c. of milk. Mix to dampen flour. Beat 2 min. at medium speed of mixer. Add remaining milk, eggs, chocolate, and food coloring. Beat 1 minute longer. Bake at 350º in three 8" ROUND PANS or two 9" SQUARE PANS, lined on bottom with PAPER for 30 to 35 minutes.

**I have substituted 3 tablespoon cocoa plus 1/2 teaspoon shortening for each square of unsweetened chocolate. 

****I have also used a squirt of RED SOFT GEL FOOD COLOR instead of the liquid type that comes from the grocery store.

Yields: 7 cups batter

Chocolate Midnight Lace Cake

2 oz. unsweetened chocolate  2 eggs, separated
1 cup milk  1-3/4 cup all-purpose flour 
1/2 cup butter  2 tsp. baking powder
1-1/2 cup sugar  1/2 tsp. baking soda
1 tsp. VANILLA EXTRACT 1/2 tsp. salt

Cook chocolate with 1/2 c. milk until smooth and thickened stirring constantly. Cream butter and sugar well. Add vanilla and egg yolks and beat well. SIFT flour, baking powder, soda and salt together and add alternately with the remaining 1/2 c. milk; beat until smooth. Blend in cooled chocolate mixture. Beat egg whites until stiff but not dry and fold into batter. Pour into 2 9" ROUND CAKE PANS. Bake 350º for 30 minutes or until done. Cool.

Yield: 4 cups batter - double recipe: 9-2/3 cups batter.

Vanilla Butter & Nut Cake

1/2 cup vegetable shortening  1 cup milk
1/2 lb butter  1/4 tsp. salt 
2-1/2 cup sugar 6 eggs 
3 cup all-purpose flour  1-1/2 tsp. VANILLA BUTTER NUT FLAVOR
1/2 tsp. baking powder 

Heat oven to 325º. Prepared (with PAN GREASE or Wilton CAKE RELEASE or shortening/flour mixture) a 10" TUBE PAN. Cream shortening and butter together. Add sugar and salt gradually. Add eggs, one at a time, beating after each addition. Add flavor to milk, then add alternately with flour and baking powder to above mixture. Pour into prepared pan and bake at 325º about 1-1/2 hr. or until done.

Red Velvet Cake

1 teaspoon vinegar  1 tbsp. cocoa 
1 teaspoon baking soda  1 tsp. VANILLA EXTRACT
1/2 cup shortening 2 oz. RED FOOD COLORING (liquid) ****
1-1/2 cup sugar 2-1/4 cup cake flour, SIFTED
2 eggs 1 cup buttermilk
1 tsp. salt

Preheat oven to 350º. Mix vinegar and soda and set aside. Beat together shortening, sugar, eggs, salt, cocoa and vanilla until light and fluffy. Beat in food color. Add alternately the flour and buttermilk. Last of all, fold in the vinegar/soda mixture. Pour into two 9" ROUND PANS (which have been prepared with PAN GREASE or Wilton CAKE RELEASE or shortening/flour mixture). Bake for 30 to 35 minutes in the 350º oven. Cool in pans five minutes then remove layers to racks to finish cooling. Split cooled layers to make four.

This is the ORIGINAL icing for this cake:

Stir 1 cup milk and 1/4 cup flour ("instant", if possible) over medium heat until thick, cool. Beat 1 cup granulated sugar and 2 sticks butter until fluffy. Add cooled cooked mixture, 1 tsp. at a time, beating at high speed with electric mixer until smooth. Beat in 2 tsp. VANILLA EXTRACT and 1 tsp. brandy extract. Frosting will be consistency of whipped cream. Spread between layers and on sides and top of cake. Should be kept in refrigerator.

****If using food coloring from the grocery store, use this measurement. But, I will use enough RED SOFT GEL FOOD COLOR instead of the liquid type, that comes from the grocery store, to get the desired color.


Nut Clusters

1 lb. Melting CHOCOLATE

14 to 16 oz. Nuts (preferably roasted)

Add the nuts to the melted chocolate and stir. Spoon out by the teaspoon full onto waxed paper or into CANDY CUPS. Set at room temperature.

Peanut Butter Cups

1 jar 18 oz. Peanut Butter (crunchy or smooth)
1 stick Butter, melted
1 lb Confectioner's Sugar, sifted

Mix peanut butter and melted butter together with a spoon. Add powdered sugar and knead with hands until smooth. This peanut butter mixture can be rolled into a ball and dipped in chocolate (Buckeyes) or used for centers in the bon bon mold or the PEANUT BUTTER CUP CHOCOLATE MOLD. Set in freezer for about four minutes then turn mold over, tap finished candy onto table. We have, successfully, frozen part of this mixture when we only wanted to make small batches of candy.

Makes 2 lb. - 6 oz.

Mint Patties

1 cup DRY FONDANT (8 oz. package = 1-1/2 cups)
2 1/2 teaspoon Water or Milk 
3 to 4 drops PEPPERMINT OIL

Mix the above. Next coat MINT FILLED PATTY CHOCOLATE MOLD with a thin layer of DARK CHOCOLATE for a shell. Refrigerate for 4 or 5 minutes, just long enough to set shell. Then roll filling into balls, flatten and add to the mold with the hardened chocolate shell keeping filling within the shell. Do not let it hang over. Add chocolate to bottom, set in freezer just long enough to set chocolate bottom.

Coconut Bon-Bons

3 to 4 drops COCONUT OIL
3/4 cup Light Corn Syrup 

In a small pan heat the corn syrup to quite hot but do not boil; pour into bowl containing the coconut, add the LorAnn COCONUT OIL and mix thoroughly with a spoon, cover with wax paper and set aside for one hour so that the coconut will become well saturated with the corn syrup. Wet hands and roll into balls. Excellent as a bon bon. Note: Finely chopped nuts and/or almonds or cherries may be added to this mixture for variety. Our favorite chocolate mold for this coconut dough is the SWIRLED BON-BON CHOCOLATE MOLD but you might choose the SMALL COCONUT PIECES CHOCOLATE MOLD to make a popular candy bar.

Chocolate Covered Caramels


Cut pieces of PETER'S CARAMEL and shape into squares, set aside. Using any deep bonbon mold, (we prefer using the mold that is the recognized shape for the CHOCOLATE COVERED CARAMEL) spoon a little of your melted chocolate into bottom, set piece of caramel on top, leaving some room around the square, spoon a little more chocolate in the cavity so that it fills the cavity. Set in freezer until set. Flip the mold over to remove chocolate covered caramels from the mold.


Cream Cheese Icing

3/4 cup Butter  12 oz Cream Cheese, Softened
2 teaspoons YOUR FAVORITE EXTRACT OR FLAVORING 1-1/2 lbs Confectioner's Sugar, SIFTED

Using an electric mixer, blend the butter, cream cheese, and EXTRACT together. Add confectioner's sugar gradually, beating continually until smooth. This icing isn't so sweet tasting, but is rather soft and off-white in color. Be careful to not blend the cream cheese too long. You can, and will, soften the cream cheese too much.

Butter Cream Icing

2 lbs Confectioner's Sugar, SIFTED 1 cup HI-RATIO SHORTENING
1/2 cup Water or Milk  2 teaspoons YOUR FAVORITE EXTRACT OR FLAVORING
Dash of Salt

Start with SHORTENING and liquid in your bowl and add half of the powdered sugar. Mix with mixer. Add the remaining sugar, flavor and salt gradually until all is mixed together. If you have a hand mixer, be careful not to over heat it. You may need to mix the last part of the sugar in by hand. If you have a Kitchen Aid table model, you can mix in all the sugar.  Keep your icing covered as it will crust and clog up your tips. When finished decorating your cake, put the left over icing in plastic wrap or Ziplock type bags to keep for your next cake. 

You could use half butter and half shortening for a better tasting icing. Use this ONLY for icing your cake, not for decorating. The decorating icing is best made with shortening. The heat from your hand will cause the butter to separate and it will be more difficult to decorate.

If making with water and shortening, it will keep for a long time. If making with milk or butter, it will only keep in the refrigerator for about 2 week.