Sanders’ Fudge Cake & Buttercream Icing

Sanders’ Fudge Cake & Buttercream Icing, with Fudge Frosting

(aka: “Bumpy Cake”)

By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© (Secret Recipes, St. Clair, MI; June 1997, pp. 37-38)



2/3 C. butter

1 3/4 C. granulated sugar

1 tsp. vanilla

2 eggs

2 1/2 squares (1-oz each) unsweetened, solid baking chocolate (melted & cooled)

1 1/4 tsp. baking soda

1/2 tsp. salt

1 1/4 C. ice-cold water


In medium bowl, with mixer on medium-high speed, cream butter; adding sugar, gradually, until light and fluffy – then adding vanilla and eggs. Beat well for 2 minutes, scraping down the sides and bottom of the bowl often. Then beat in the chocolate.

Sift flour, soda, and salt together. Add this alternately with the ice water to the creamed mixture, beating well.

Divide batter equally between to two well-greased, flour-dusted, 9-inch square, baking pans.

Bake at 350°F for about 30-35 minutes, or until toothpicks inserted into centers come out clean. Cool well.



4 egg whites

1 lb. + 1 C. powdered sugar

1/2 lb. unsalted butter

1 C. white Crisco or Spry

3 TB cornstarch

1/4 tsp. any flavor of clear extract (vanilla, almond, etc.)


Beat egg whites in deep, narrow bowl, with mixer on high speed until peeks form when beaters are lifted out. Gradually beat in powdered sugar until smooth, then the same with the butter, in little bits at a time. Beat in last three ingredients, scraping down the sides and bottom of the bowl often. The longer you beat this, the better the consistency it will have, for using in decorating tubes. Makes enough to frost a 9-inch, double-layer cake – top, sides, and between layers. Keep this refrigerated. It freezes well, too!



1/2 C. each – light corn syrup, buttermilk (not sour milk), packed brown sugar, & margarine (or butter)

4 squares (1-oz each) unsweetened, solid baking chocolate

1/2 tsp. salt

1 TB vanilla

5 C. powdered sugar


As listed, combine first six ingredients in 1 1/2-qt. saucepan, over medium-high heat, stirring until smooth. Bring to hard boil for one minute, stirring constantly. Remove from heat and let cool for 20 minutes. Then beat in vanilla and powdered sugar, a little at a time, until smooth.


Invert one cooled cake layer onto platter (bottom-side up). Apply 1/2-inch buttercream icing to this. Place 2nd layer of cake on top of icing, with top-side up. Freeze this for several hours.

Remove from freezer and apply to top four 1-inch thick ribbons of buttercream, each spaced 1/2-inch apart. Freeze again for one hour.

Remove from freezer, again, and apply 1 recipe of my Fudge Frosting carefully to top and sides. Return cake to freezer for at least one hour, before cutting to serve – 9 generous portions or 16 moderate servings.

Mondays & Memories of My Mom – All the Little Steps

Neiman Marcus-Style Cheesecake

Neiman Marcus-Style Cheesecake

By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© (Secret Recipes, St. Clair, MI; June 1997, p. 32)


1 cup sugar

1 TB flour

3 pkgs. (8-oz. each) cream cheese, at room temperature

6 egg yolks, well-beaten

1 TB vanilla

1 TB lemon juice

the rind of half a lemon, grated fine

1 cup heavy cream

6 egg whites, stiffly beaten


Cream together the sugar, flour cream cheese, and beaten egg yolks. Add vanilla, lemon juice, rind, and heavy cream. [See below for crumb mixture.] Fold in the stiff egg whites. Pour this into a crumb-lined 10″ springform pan. Bake 1 hour at 350°F. Turn off oven and open door about 1 inch or so, letting cheesecake remain undisturbed IN OVEN to cool completely. Serves 12.

CRUMB CRUST for Neiman Marcus Cheesecake

Crush into fine crumbs 1 box Zwieback – or use 2 cups graham or Ritz cracker crumbs – mixing with 1/2 cup sugar and 1/3 cup butter. Press mixture evenly over bottom of a greased  10″ springform pan and half-way up the sides.

Refrigerate several hours or overnight BEFORE adding prepared filling [above] and the crust will be firmer even when the filling must be baked in the crust as well. This recipe requires patience, time, and perfection – but the results are so rewarding!

Cheesecake Tips for Lower Fat and Cholesterol Options

By today’s “less fat” standards, use instead of the 6 real eggs (yolks and whites) an equivalent with the Egg Beaters product. Also use fat-free cream cheese. Omit the heavy cream entirely, using liquid non-dairy creamer with 2 TB cornstarch for body.

Mondays & Memories of My Mom – Dreams Come True