FBMag – SWEET SHOPPEClick Here To View F&B Magazine Article


CHOCOLATE is one of the most popular type of cakes around the world.  Remember the wonderful chocolate cakes of your childhood?  Perhaps one of these great recipes will bring back that taste and wonderful memories for you.  Here are three varieties, you’re sure to find one to please.  Cherry Devil’s Food Cake is simple enough for a beginning baker.  It uses a box mix and a few simple steps to make a great cake.  Bittersweet Chocolate Cake is a buttermilk chocolate which is always tasty, and Dutch Mocha Chocolate Cake is sure to please the coffee lovers in your circle of family and friends.

1 box Devil’s Food cake mix 2 cups frozen whipped topping, thawed 1/2 cup chopped maraschino cherries 1 recipe of your favorite chocolate frosting  Preheat oven to 350 degrees. Grease and flour two 9-inch layer cake pans. Prepare cake mix as directed on package. Divide the batter evenly between the two pans. Bake and cool as directed on the package.

Fold the maraschino cherries into the whipped topping. Spread over the top of one of the layers. Top mixture with the second cake layer. Frost with the chocolate frosting. Store cake in the refrigerator.

1 1/2 cups cake flour 1 1/2 cups sugar 1 cup buttermilk 1/3 cup shortening 3 egg whites 3 squares unsweetened chocolate, melted 1 tsp baking soda 1 tsp salt  Preheat oven to 350 degrees. Grease and flour two 8-inch round cake pans. Into a large mixing bowl measure all ingredients; mix with electric mixer at low speed, beat until well mixed, constantly scraping bowl. Beat at high speed for 5 minutes, occasionally scraping bowl. Pour batter into pans and bake 30 to 35 minutes. Cool layers in pans on wire racks for 10 minutes. Remove cakes from pans and cool completely on wire racks. Frost with your favorite frosting.

3 cups sifted cake flour 1 tsp baking soda 3/4 cup cococa 2 3/4 cups sugar 1/2 tsp salt 1 cup hot coffee 1 cup sweet butter 1 cup sour cream 2 tsp vanilla 5 egg whites. Preheat oven to 350 degrees.  Thoroughly grease three 9-inch cake pans. Combine flour, baking soda, and salt together and sift three times. Combine cocoa, 1/2 cup of the sugar, and coffee. Cool. Cream butter and 1 1/2 cups of the sugar until light and fluffy. Add cocoa mixture, sour cream, and vanilla. Add flour mixture, stirring until smooth. Beat egg whites with remaining sugar until stiff. Fold into the batter. Pour batter into pans and bake for 30 minutes. Cool and remove from pans. Frost with your favorite frosting. Enjoy!


Growing up in the Southeast my recollection of my grandmother’s home was the smell of all the southern cooking that seems to be as much as a part of the house as the wallpaper glued to the wall. The traditional Southern Cuisine is still my all-time favorite. So we invite you to share those memories, submit your recipes and articles like my grandmother house all are welcome at FBMag SWEET SHOPPE.

Sweet potato pie is often a favorite dish, especially for Thanksgiving. Many folks that live in the South eat this sweet treat along with their turkey and dressing. But one may wonder where did the idea for sweet potato pie come from?

First and foremost, the sweet potato itself is a dicotyledonous plant. It is indeed a root vegetable and is a rather long in shape and sweeter-tasting than the average potato. Often times the leaves of the sweet potato are eaten by themselves and considered greens. The sweet potato is native to South America and was originally domesticated there around 5,000 years ago. It has also been grown in the western parts of Polynesia and is referred to as kumara in those parts of Peru. It is a possibility that the Polynesians brought this sweet treasure back to South America, Hawaii and New Zealand.

From there African Americans created the sweet potato pie that is now a very popular dish especially around Thanksgiving. Sweet potato pie can also be considered a comfort food. To make the already sweet potatoes even sweeter, marshmallows are used to top it off. Making one of these pies is very simple. First you will need to gather the following .

cup of softened butter, 1 cup of sugar, ? cup of evaporated milk, 2 eggs separated, 1 ? cups cooked mashed sweet potatoes, ? teaspoon nutmeg, 1 teaspoon vanilla extract, ? teaspoon cinnamon, ? teaspoon ginger and of course an unbaked 9-inch pie crust. Once you have gathered all of the aforementioned ingredients, you will then need to preheat the over to 350 degrees. Next you are going to want to cream your softened butter and the sugar using an electric mixer. Beat until blended and then add the egg yolks and beat. Now stir in the sweet potatoes, milk, vanilla, nutmeg, cinnamon, and ginger. Take a separate bowl, and beat the egg whites in it. Once they are foamy, slowly add ? cup of sugar and beat until the mixture is stiff. Next, fold into the sweet potato mixture. Once that is complete, place in the pie crust and bake for about 40 minutes