Praise the heavens! I got a new cookbook! I think I was in a cookbook rut. I found myself relying on the same two cookbooks day after day for my baking indulgence. Granted, they’re great cookbooks- charming, attractive and funny- but I had heard all their stories, seen all of their dress shirts, and laughed at all their jokes. I needed something new.
Just when I was about to accept my circumstance, a charming new love came into my life. Sweets by Patty Pinner is my new darling. This book is more than just a collection of recipes. Sweets is a gathering of family memories. In my life food is all about family and memories, so this book has quickly become so so dear to my heart.
Sweets is a southern style cookbook. The recipes are extremely approachable. Some of the cakes are made with (gasp!) cake mix, and then fancied up with additional ingredients. The family pictures are utterly charming and the stories that go along with each recipe are really touching. I read this book, cover to cover on an airplane, like a novel. I just love it!
Let me tell you about this strawberry cake. First things first- it’s sweet and moist and covered in cream cheese frosting and pink tinted coconut. The best part? It’s pink on the inside. Pink! Come on! Who doesn’t like pink cake? This is the kind of dessert that needs to be presented on your prettiest cake platter, under the spot light in your china cabinet. It’s a show cake. But it’s also really delicious. And… with the fabulous presentation of the cake, and the inevitable oooohs and aaaaahs you’ll get from guests, you’ll NEVER have to tell anyone just how easy it was to make. It’ll be our little secret.
Southern Style Strawberry Cake
from: Sweets
1 (18.5 ounce) box white cake mix (without pudding)
1 (3 ounce) package strawberry jello
1 Tablespoon self rising flour
4 teaspoons granulated sugar
3/4 cup vegetable oil
4 eggs
1/2 cup water
1/3 cup fresh strawberries, finely diced.
Preheat the oven to 350 degrees F.
To make the cake, combine to cake mix, Jello, flour and sugar in a large bowl. Mix well. Add the oil. Add the eggs one at a time, beating well after each addition Add the water and strawberries and mix well. Divide the batter evenly into three 8-inch round baking pans that have been oiled and floured. Bake for 25-35 minutes, or until a tooth pick inserted into the center of the cakes comes out clean and the layers pull away from the sides of the pan.
Transfer the layers from the oven to wire racks. Let them cool, still in their pans, for 10 minutes. After 10 minutes, run a knife around the inside edge of each pan, then unmold each layer onto the racks to cool completely.
Cream Cheese Frosting
1 (8 ounce) block cream cheese, softened
2 sticks (8 ounces) unsalted butter, softened
2 (1 pound) boxes powdered sugar
pinch of salt
1 teaspoon vanilla extract
1 cup sweetened shredded coconut
pink food coloring
4 sliced strawberries
To make the frosting, in a bowl combine the cream cheese and butter. Beat until soft and pliable and no lumps remain. Add one box of the powdered sugar, salt and vanilla extract. Beat until incorporated. Add the second box of sugar and mix until incorporated. If you would like a smoother consistency, and a slash of milk. If you would like a thicker consistency, and a bit more powdered sugar until the desired consistency is achieved.
Put the coconut in a small bowl and sprinkle with two or three drops of pink die. Mix with hands to distribute the color and wash hands immediately. Once the cake is frosted, decorate the top of the cake with the shredded coconut and sliced strawberries. Enjoy! Happy Strawberry Summer!
Sherrye
Let me just say that this is the very best strawberry cake in the whole entire world. Strawberry cake is my hands down favorite cake and I order it every time I’ve seen it offered, but nothing compares to this moist perfection of a cake. My husband and daughter bake this for my birthday every year. Anyway, here it is 8 years later and my recipe was worn out. I got the JTB app to find it again…. and other delectable recipes!
Oscar
I found this recipe the other day and immediately ordered the book! I love how the little stories attached to each recipe make you want to try everything, right then! I have only made the peanut butter cookies from the book so far and they were gobbled up by more work buddies.
Elaine
Hi from the U.K. this cake sounds lovely but is the JELLO a powder that is mixed into the dry ingredients or is it like the stuff we get here that need melting in boiling water,then let cool before adding? sorry to sound dumb but not being in the U.S.A. and unused to your recipes it is difficult to know quite what is what .Thanks for some super recipes though .
Paola Parsons
Hi Elaine! You’re not dumb at all. That same JELLO is the stuff I’m talking about. It adds really great flavor to cakes!
Edwin McGee
What do you think about doing these as cupcakes? Might have to do them for my wife to take to work!
Elena
I’ve made the cake and it’s delicious. How do I make this into a cupcake recipe??
Vicky
Hi Joy!
Even with the 104 temp outside I had to try and make this wonderful cake for a 4th of July celebration. Cake is out of the oven and cooling(along with the kitchen now that the oven is off). My son and daughter tinted the coconut red and blue for the 4th. Thank you for a wonderful blog and sharing with the rest of us. My house smells GREAT!
Thanks again!
The Blissful Baker
This looks amazing! I was just wondering if I could leave out the fresh diced strawberries? Thanks!
joythebaker
you can if you’d like. yes.
Susan
This looks delish! I’m thinking of making this for a cake auction at my daughter’s school. Does it need to be refrigerated?
A Hint Of Garlic
Well Joy it’s all YOUR fault !
After following your blog not only have we set up one of our own we have even started baking ! Do you have any comprehension of what you have started !! Please take a moment to see our latest cake
http://ahintofgarlic.wordpress.com/2011/10/03/ultimate-victoria-sponge/
as we would love to have your comments ( no need to apologise as we love what you’ve done to us really ) Keep up the great work with the blog you really are an inspiration
Leslie
Hi there,
This cake looks delicious! I am planning on baking it for my daughter’s first birthday, but I have one question. This may sound really silly, but I was hoping you could tell me if by “jello” in the ingredients you meant pudding or the gel kind. It seems silly, but I don’t want to make it wrong.
Thanks! :)
Leslie
joythebaker
i haven’t made this cake in a long time… and i’m pretty sure i mean Jello… not pudding.
Bobbie P
OMG!!!! i just stumbled upon your Blog, so glad I did!!! This cake will be perfect for us, my daughter is 9 and has just started baking, and has been looking for Bday cake recipes for me. (moms Bday in July) this one is simple yet elegant!! Thank-you
Bobbie P
wendy
This is now my husband’s new favorite cake!! He is pretty hard to please. Thanks for posting. I’ve got the cookbook in my Amazon cart awaiting payday! I love your site. Thanks so much!
Stephanie
This is a great recipe. I made them as cupcakes and it turned out great! :) Would make again for sure. Especially the icing!! I just added a little mike to loosen it up so I could use a bag and tip to decorate. Thanks!!
susan
my sonsing a cake mix? us girlfriend can’t have cakemix due to the bleached flour, how would i make this NOT
Hopeforthisheart
How old are you? Two? You don’t have to make it if you don’t want to. Good Grief.
Michelle
Hello Joy
I ran across you website looking for a Strawberry Cake recipe. My question is What cake mix do you use? I am having a hard time finding “Puddingless Cake Mixes”. Also how do you get the inside of your cake so pink?
Queena DeBoever
Almost two years later, and I’m back to get the web address to pass on to another who loves the cake and frosting. Glad it’s still here!
Jessica OConnor
How many people does this cake serve?
joythebaker
this cake serves about 8-10 people.
Les McCulley
Hi Joy ~my family LOVES this cake! I’ve made it several times & it has turned out perfectly. But we’ve since moved to the Denver area, and now I’m having problems with the cakes sinking in the middle due, My 4 yr old has requested this cake for her birthday party. So before I tackle it once again tomorrow I was wondering if you have any tips for this recipe regarding the high altitude. Thanks!
Nancy
Les,
I make this cake every year for my daughter’s birthday. I live near Denver and have tried everything to not have it sink in the middle. I have given the recipe to friends that bake hoping for suggestions. I have tried everything….hotter temp for shorter time, you name it. My daughter’s birthday party is Saturday and I just made it again and substituted regular flour for the self rising, since I don’t want it to rise quickly and I left out the sugar. The good news is that only one of the layers sank! I hope it tastes as good w/o the extra sugar. I hope that someone will have a real answer for our problem.
Nancy
PS. I made it for her birthday last year when we were in South Carolina and it was the tallest, most beautiful cake!
T H
Well, I made this cake exactly as written and it was too too sweet!! I guess that what I get for following a recipe that was in the cookbook “SWEETS!” I only had a few bites as did my guests. Most of the cake was thrown away. It did taste good, but the sweetness was just too overpowering. :(
Irina
Uh-oh. Looks like I commented, forgot I commented, and commented again. I’m going to chalk that up to how good the cake is. Sorry!
Irina
I made this, and it came out beautifully! I love how pink and super-strawberry flavored this is, and how very very easy! Thank you! Now I will go back to lurking on your site, which is so awesome.
Irina
I found your blog, possibly through Smitten Kitchen? I ended up making this. Loved it. Will be back for more!! Probably often. Thanks so much!
T. H.
I am thinking about making this for my daughter princess birthday party. I like the idea of a pink cake. I have a question about the presentation. I would like to wrap a bow around the cake, but I don’t like fondant. Would you recommend sprinkling the coconut around the cake to tie the bow? ANY and ALL ideas would be greatly appreciated!!! TIA!
Jemicah
I am going to try this thursday nite will let u know!
kristen
I made this recipe last weekend. It really takes self control not to eat it for breakfast, lunch, and dinner. Its amazing.
Angela
Joy,
I have had this book for some time…brought it on sale.
There has been so much praise at my house for the cakes that come from this recipe book. The only thing I can say is – Thank God for the Sisters who created these recipes.
Jenna-lea
such a yummy cake….mine was definitely not that pink though! :( next time i will try it with some food coloring.
thanks joy, such a winner cake
Cynthia
Dear Joy,
Thanks for not being afraid to use a cake mix when it’s yummy and it works.
I am going to make this into cupcakes for my little one’s First birthday next week! I have been searching for the perfect PINK cake recipe for a month… I should have turned to you right from the beginning.
P.S. Her first finger food was your Oatmeal Applesauce Blueberry Muffins. You’re the best!!!
-Cynthia
Lori
Made this cake for Mother’s Day 2010. Just loved it. Got rave reviews. It was pretty and pink and lovely for my special mom, who has beat breast cancer twice! Take that cancer! Even when you fight like a girl, you still like pink girlie things.
Zoe
Joy!
I made this cake on Sunday for Mother’s Day!! I have to say I was skeptical on the fact it used cake mix and jello, but I knew if you dug it, I’d love it.
It was a pure hit at my in-laws!! What a fantastic cake, and I was like a giddy schoolgirl when I finally got to cut into it and experience the PINK!
Check out my cake!!
http://fraichebeets.com/2010/05/09/southern-style-strawberry-cake/
Thanks again, you are a continual inspiration, and I’m obsessed with baking your recipes!
-Z
Ina
I am so happy I found this! I am getting ready to make it for my 7 year olds Birthday! She loves Strawberries AND the color pink! This cake seems so simple to make, yet looks so frilly! If anything, she will love it because “it’s pink”! Thank you for posting! :) BTW..I love your blog! Will keep coming back.
Alanna
Hi Joy! I was wondering if I could use 1 Tablespoon of regular all purpose flour instead of self rising?
joythebaker
sure! but just also throw in a generous pinch of baking soda along with it.
Tonya
I love this book! I had taken it out of the library a few years? back. The story is just wonderful. Cookbooks with some family history and celebration of life are the best! I was skeptical of the jello and cake mixes in the recipes but I decided that it is family heirlooms that make this book special and the recipes are really, really good.
Cara
I made this for a coworkers birthday and it was soooo good! I had to leave off the coconut because of an allergy BUT still yummy!!
Rae
Could I use a 11x15x2 inch deep pan? If so what would be your suggestions on chanding the baking time?
Donna Miller
I have a recipe that my mother made for Stawberry Cake. I an not home but wanted to make one for a friend. I saw your recipe it is a bit different from hers but the picture was beautiful. I printed it out to take back home and I am going to bake it her for my friend. I think I found a great change for cake I loved my mother to make. Thank you!!!
AntBee
What a delicious looking cake!
Was wondering if it can be baked in a 9 X 12 X 2 inch sheet pan with success instead of round layer pans?
Please reapond sonn as I need to bake it :)
TIA to anyone who responds
Great site!!!
joythebaker
I think you should be fine baking this cake in a 9 x 12 x 2 pan. You may have a bit extra batter. It’s hard for me to know. Since this cake is made with cake mix, check the cake mix box to see their pan options and cooking times. They should line up with this cake recipe close enough.
Megan
I am going to make these for a work picnic friday! I think I might make it into mini cupcakes and a few regular sized cupcakes. I can’t wait.
Allison
I made this for my mom’s bday yesterday, it was definitely a hit. Thanks for posting this recipe!
Joan
Hi Joy, This recipe looks amazing, and I am planning on making it for my fiancé’s birthday in a few weeks as he LOVES strawberry cake! Would you recommend spreading some of the frosting between layers? I didn’t see anything about that and just wanted to clarify. Thanks!
Teresa
Great recipe! I used vegan jello, available at Whole Foods, which made for a vegetarian cake. Mine wasn’t the luscious dollhouse pink you see in Joy’s cake, but it turned out delicious, and was very easy to make. I made cupcakes, rather than a layer cake (bake for 20 minutes) and the consensus was that, if eaten unfrosted, they passed for tasty strawberry muffins. Very versatile recipe!
ziwei
hi joy…
i am currently in the philippines and i cannot find white cake mix! do you think it would be okay with yellow cake mix?
joythebaker
yes lisa, it’s safe to use the self rising flour. it’s really not that much, so you’ll be fine. just divide the batter evenly into three 8-inch pans and you’ll have a lovely cake!
lisa
so is it safe to use a table spoon of self rising flour instead of regular all purpose flour i am about to make this cake this morning for someone please response quickley if possible thanks
Roz
Thanks!
In the end, it was a beautiful, beautiful cake and tasted delicious. I would definately make again.
joythebaker
Hi Roz!
I’m so sorry you had trouble with the cake. That is no fun at all! I’ve changed the directions to say three 8-inch cake pans instead of two because I don’t want people to have any more problems. Yikes!
Roz
Joy, what a disaster! This cake looked sooo beautiful and I couldn’t wait to make it for Easter. My whole family was there. Well, I followed the directions exactly, and it was ruined. The batter totally overflowed all over the pans. I used 2 8″ rounds exactly as called for. I was thinking as I filled them they seemed REALLY full…there was just too much batter. I should have used either 2 9″ or just put the extra in a little loaf pan.
Anyway, it overflowed and burned. I managed to salvage it–i took the pans out and scraped off the excess, and finished baking what was left. It was delicious, so I thought it was worthwhile to do what I could.
In the end I managed to make a beautiful cake, from the outside. Covered up all the crumbs and cracks with frosting.
I only made 1/2 half the frosting and it was more than enough. What am I missing? Are you sure there isn’t supposed to be a third layer? What did I do wrong…?
mercedes
please help i forgot the box of white cake mix is there any other way to make this wonderful cake? using regular flour and things ? thank you!!!
Dionne
I made this for my family for Valentines! They LOVED it! I’m making it again for Easter and putting it “on display” for extended family to drool over before we dig into it. Thanks!
Laurie
This was the best strawberry cake recipe ever. I made it for a gathering I was going to and one person just kept eating and eating. Everyone went on and on about it. I just bought the stuff to make another one just for the family to enjoy.
MegRuth
So I made this today (meant to yesterday but pulled out my cake mix and realized it had pudding…boo) and it was DIVINE!
You are an angel for posting this. My relatives think I am amazing baker because of you Joy! Hope you had a great V-day.
Kristin
I made this over the weekend, EXCELLENT CAKE!
I used only 1/2 the sugar for the frosting as it was sweet enough.
Got to share with the neighbors too,
snooky doodle
delicious !
Pam
What a beautiful cake. I am seriously drooling.
Michelle
I just made this cake and it is fantastic. My best friend, Shannon, just stopped talking until she had eaten the entire piece! This is an excellent tasting cake and easy to make – definate keeper!!!
Kristin
I’m a baking newbie..so is it 1/3 cup strawberries before diced or after?
I’m sure it’s a silly question to most bakers, but I gotta know! :)
Ash
A friend of mine actually wanted me to bake her up a strawberry cake this week. This is perfect! I will give it a try! Thanks
Michelle Corey
I made this cake for my husband’s grandfather’s birthday. I used fat- free cream cheese and instead of using the icing to put between the cake layers, I mixed half an 8oz. block of cream cheese, with 1 c. of marshmallow cream and another 1/2 cup of chopped strawberries. I got the idea from the fruit dip I always prepare for fruit trays. The filling was not as sweet as the icing but was still creamy and good with the added bonus of more strawberries. I also eliminated the coconut as no one in the family except me likes it. I instead garnished with white chocolate shavings and fanned strawberries. It turned out wonderfully and was a big hit at the party.
Martina
I tried a strawberry cupcake recipe from a well known magazine(that shall remain nameless) and they didn’t turn out right. Then I found this recipe and woke up the next morning, went to the grocery store for the cake mix and… OMG! I made 48 mini cupcakes and a small oval cake for my best friend’s bridal shower. Everyone loved it. The frosting is so light and fluffy, like a meringue almost. Yum yum… I’m keeping this recipe. Actually I’m going to buy the cookbook. Thanks.
Nancy
So, I LOVE this cake! But, I have made it 3 times and it has sunken every single time. Lastnight, I made it to take to Christmas dinner and luckily, the frosting filled in the grand canyon in my cake. But, when we cut it, you could literally see a hole in the middle. Among friends…not a big deal. I live in Colorado…should I leave out the self rising flower next time…any tips???
Michele
OMGoodness! I had a strawberry cake at a summer party and fell in love. I planned to bake this for Christmas after tasting heaven in a cake. I was so excited when I found an easy recipe for it and got rave reviews from family and friends about this cake. The cake turned out beautiful, moist and delicious! I will continue making it and also sharing your website with friends. Can’t wait to explore more recipes, I too am bored with my cookbooks. Thank you for an honest recipe website.
Cherye Neall
I’ve made this cake for over 45 yrs with very little variation from your recipe. I use a different icing which is simple, fast and PINK. (Just 1 stick of margarine or butter (room temp), 1 box of powdered sugar and 1/2 cup (frozen sweetened, thawed of course) Strawberries mixed together with hand mixer.) Never used Coconut but you could!
Decorated with Maraschino Cherries, stems on. My boys called it Sugar Plum Cake! This recipe makes so many cupcakes…it’s great! Glad to find your website!
Cherye Neall
Hi,
I’ve made this cake for over 45 years with very little variation from your recipe! It’s great. Gets even moister the next day.
The icing I use is simple, fast, great and PINK! Just a thought as an alternative icing. I never used Coconut but wouldn’t hurt, if you like it!
1 stick of margarine – room temp. (or butter, if you prefer)
1 box powered sugar
1/2 cup strawberries – I use frozen kind (thawed, of course), sweetened.
Throw all ingredients together in large bowl and use mixer to blend. Couldn’t be easier.
At Christmas I would decorated it with Maraschino Cherries, stems on. My kids called it Sugar Plum Cake! Cute with Cherries on
cupcakes as well. Used this recipe when it was my turn to take cupcakes to my son’s classroom….because it made sooo many and the kids loved them. Thanks for your nice website.
queena
Good gracious! I couldn’t believe my luck finding this outstanding cake that I baked for my step-daughter’s 15th birthday yesterday after she requested a strawberry cake. My tongue was just about licking my forehead for every taste of it, while preparing the batter and frosting. It was a big hit. Now, I’ve got requests to bake 2 more as Christmas presents. Passed the recipe on to a friend who has a brilliant idea of other fruity jellos -lemon, orange, cranberry, et cetera. LOLOLOL… Thanks, Joy for bringing the recipe and Sweets to our attention!
Mel
Dear Joy,
So. Firstly, I love you. Secondly, I love this cake. Thirdly . . . I really love this cake.
I made it for my Mommy’s birthday and it was a raging success!!!! Thank you for posting it up here ^_^ You’ve really inspired me to go after my love for baking and try new recipes that I’ve never done before (even if they result in unidentifiable globs of goop being permanently affixed to my ceiling . . .)
I look forward to your next blog post!!
Mel
Ivy
I made this wonderfully delicious recipe and posted a blog about if you would like to check it out. :)
Edna
I read this a while ago and everytime I went grocery shopping I would look at the cake mix and thought of this cake. Last weekend I bake it and it was wonderful!!! My mom bakes cakes for living and I do cookies, she was so proud that I finally made a cake (even with the help of a box). We finished it together and added the tiniest drop of red to the frosting to make a really faint pink. It is a show cake!!! Thanks for sharing!!!!! :D
Mari
I love, strawberry cake and I’ve been dying to make one for years. My only attempts, unfortunately have not been successful. They always come out tasting too artificial, for my taste. This looks so good though, I’m tempted to give it another try!
kellypea
What a pretty cake. Love the pink and the texture of the crumb. I haven’t made a box cake in years and remember how moist they always are. Yum!
Holly
My best friend is the biggest pink fanatic on the planet – seriously – and this would be so perfect for her. Very beautiful!
joythebaker
John- Next time you’re looking for a cookbook. This is the one to get. It’s endlessly charming!
m-vic- I know what kind of cake you Mom used to make for your birthday. That’s called a poke cake! Those are so much fun! And so colorful!
Julia- I used o shun recipes with cake mix too. But recently I’ve decided not to be so snotty. If a cake tastes good, I’m in!
Patty Pinner- AWESOME! Thanks so much for writing an amazing cookbook and sharing so much of you and your family!
carter- No self rising flour? I know- I went out to buy a sack especially for this recipe. It’s such a small amount that I think you could get away with using 2 teaspoons of flour and 1/8 teaspoon baking powder and a pinch of salt. The box cake mix will have most of the leavening the cake needs.
Thanks for all your comments! I love to hear from you!
steph (whisk/spoon)
what a glorious pink cake!!
carter
hello! what a lovely confection. looks like the perfect cake for my husband’s birthday. (he’s been requesting strawberry cake and i always balk at the box option) just a quick question, i don’t have any sort of self-rising flour, any ideas on a substitution for that? seems silly to buy a whole container for a tablespoonful. thank you for making such a beautiful and inspiring site!
Miri
Wonderful looking cake you made there, Joy! The photos are gorgeous!
Patty Pinner
i was just looking around and came across your lovely site. Thank you SO much for the wonderful things that you said about SWEETS. I am so honored. And grateful.
Best Wishes,
Patty Pinner
Author, of Sweets and Sweety Pies
cyndi
This just screams summer to me and I love that it starts with a cake mix! Thank you so much for sharing. I have a feeling my family will be thanking you once I treat them to this gorgeous creation!
peabody
You know I am going to have to buy that now. I will send my husband your site when he complains about another cookbook. ;)
Looks like a fabulous cake.
Julia
This looks sooooo good. I grew up in the South and never once saw a cake like that. If I had I might never have moved to Seattle! :-)
I used to shun recipes that use cake mix but some of them are really good. I just made one the other day that had creme sherry in it and it is magical. When I told my friends that it had a cake mix base, they didn’t believe me! I guess it’s all about tweaking it the right way. That and never, ever using canned frosting. Bleh!
Madeline
I like pink cake! And I also really like cream cheese frosting and strawberries. Sounds to me like I’l love this cake!
m-vic
Looks delicious … it reminds me of the birthday cake my mom always makes me too. It’s a box mix and she uses jello, but she doesn’t mix everything to get a uniform color like that. Instead she bakes the cake like normal, then lightly pricks the tops with a fork and drizzles liquid jello onto it, usually 2 different colors. So that way it’s sort of marbled looking when you slice it, very pretty. She makes cream cheese frosting too, but I think hers is cream cheese, whipped cream, and powdered sugar … I wish I had a piece right now!
nayeli
My mouth is watering,… white cake mix hu? who cares! I am going to bake it!
Amy
This is the recipe my mom always uses for my birthday cake!! I LOVE it!! (she doesn’t use the pink tinted coconut on top though….I’m definitely going to pass that little tip on to her!!) This looks fantastic and delicious – a beautiful cake!
John
I looked at this book about two months ago in a little book store in Chapel Hill, NC and fell in love with it too. Didn’t buy it though and regretted it all weekend…now I’m regretting it again. Glad to hear someone else liked it as well and gives it good marks…
Melody
What a great looking cookbook and recipe! I was itching for a new cookbook too, so I bought two the other day…I’m in heaven!
Mary
oh boy. Pink cake! I may have to bite the bullet and buy cake mix and jello and make this one!
Stephanie
This looks sooo good! I am going to add this to my “quick recipes to make for an impromptu get together” collection!
Allison Fouse
Killer photos in this post here. Nice work!
Aimee
A real princess cake. I could see this being a hit at my niece’s 5th birthday. The cookbook sounds like a great read!
sharon
What a beautiful cake! The colors are fabulous & I can only imagine how good the strawberry / cream cheese combo would be.
I’ve recently discovered the library has an endless supply of cookbooks. No more cookbook ruts for me!
patsyk
I’m not a fan of coconut, but this pink cake looks so good I may make it anyway! Looks delicious!