Cooking Exceptionally With Gin Lee

Cream-filled Vanilla Cakes The inspiration for this recipe comes from the ever-amazing, classic, golden, cream-filled cakes known as Twinkies. Despite not using marshmallow fluff in my recipe, I am reasonably confident that it is one of the main ingredients in Twinkies cream. Generally, I don't keep marshmallow fluff on hand in my food pantry, but this doesn't deter me from making my rendition of this childhood favorite snack cake. I hope you all will enjoy my recipe, because it's scrumptiously delicious! Ingredients for the vanilla cake batter: 2 eggs 2/3 cup Splenda, or sugar 1/3 cup of canola oil 1 cup of self-rising flour 1/4 cup of milk 1/2 teaspoon of pure vanilla extract Ingredients for the cream filling: 3 tablespoons of butter 3 tablespoons of Crisco vegetable shortening 1 1/2 cups of sugar-free powdered sugar, or regular powdered sugar 2 tablespoons of evaporated milk 1/2 teaspoon of pure vanilla extract Instructions: First, sift 1 cup of self-rising flour. (I sif...

Wholesome War Time Cake: The Simplicity of Four Ingredients During challenging times, resourcefulness in the kitchen becomes an art form. This four -ingredient War Time Cake recipe is a testament to that—showcasing how just a handful of pantry staples can create something comforting and delicious. Perfect for anyone craving a nostalgic treat or looking for a simple baking project, this cake proves that you don’t need a long list of ingredients to satisfy your sweet tooth. Table of Contents Ingredients Needed Preparation Steps Baking Tips & Variations Final Thoughts Ingredients Needed 3 cups all-purpose flour 2 cups brown sugar 1½ cups raisins Water Preparation Steps Boil the Raisins In a saucepan, combine the raisins with 2 cups of water. Bring to a boil, then simmer for about 5-10 minutes until the raisins are plump and tender. This step helps to soften the raisins and infuse the mixture with flavor. Mix the Sweetened Raisins Remove the saucepan from heat. Stir in the...

Discover the Rich Flavors of Southern Hospitality with Buttermilk Pound Cake Welcome to my blog, where we celebrate culinary traditions and elevate everyday baking to an art form. As part of Taste of Authentic Southern Treats Week, today’s feature is a classic that embodies comfort, richness, and nostalgia — the Buttermilk Pound Cake. Whether you’re a seasoned baker or just beginning your journey in the kitchen, this recipe promises a luscious, velvety texture and a delightful tang that’s truly Southern at heart. Table of Contents Why Use Buttermilk in Pound Cake? Ingredients & Key Tips Step-by-Step Baking Instructions Serving Suggestions & Storage Tips Conclusion Why Use Buttermilk in Pound Cake? Adding buttermilk to your pound cake isn’t just a flavorful choice; it’s a strategic one. The acidity in buttermilk tenderizes the gluten in the flour, resulting in a moist, soft crumb. It also imparts a subtle tang that balances the richness of butter and eggs, giving the cake a comp...

Heavenly Angel Food Cake Recipe Angel Food Cake is a delicious treat that is soft, light, and perfect for pairing with fresh berries. Here is a simple recipe for you to try at home! Ingredients for the cake: 1 cup of cake flour 1 1/2 cups of granulated Splenda, or sugar 12 egg whites 1 teaspoon of cream of tartar 1/4 teaspoon of kosher salt 1 teaspoon of pure vanilla extract For serving: Fresh strawberries Whipped cream Instructions: Preheat your oven to 350 degrees. In a large bowl, sift together the cake flour and half of the granulated Splenda, or sugar. In another bowl, beat the egg whites until they form stiff peaks. Gradually add the remaining granulated Splenda, or sugar, cream of tartar, kosher salt, and pure vanilla extract to the egg whites, and continue to beat until well combined. Gently fold in the flour mixture until fully incorporated. Pour the batter into an ungreased angel food cake pan and bake for 40 to 45 minutes, or until the top is golden brown and the cake spring...

Chocolate fudge pecan delight cake This cake was inspired by one of my favorite Russell Stovers chocolate candies.  1 box of Chocolate Fudge cake mix The ingredients that the cake mix requires 2 containers of Cream Cheese Frosting 1 package of cream cheese 1 small container of Cool Whip 1 bag of  pecan delights chocolate candy Instructions: Bake the cake in a prepared square cake pan. Allow the cake to cool completely, then cut the cake in half. Try to cut both halves to the same thickness. Take the top half of the cake and lay it on a cake board or platter. Now, in a medium bowl, combine one container of cream cheese and half of the Cool Whip. Combine well. In another bowl add the other container of cream cheese frosting and the package of cream cheese. With a mixer, combine the cream cheese in well with the frosting. Set both bowls aside for now. Next, unwrap the pecan delights and chop each one of them into smaller pieces. Now, add half of the chopped pieces of chocolate ca...

Layered chocolate chip fudge cake A few weeks ago, I made this cake eggless, without using cooking oil in the batter, and instead, I opted to use ¾ cup of applesauce, mixed with one cup of water and a box of dark chocolate fudge cake mix. The cake turned out to be a fudge lover's dream. It was so fudgy, moist, and delicious. Today, I am making the same cake but I am following the box ingredients list, then adding a ½ cup of chocolate chips to the batter. I chose to use sugar-free milk chocolate chips in this recipe for contrast since the cake is already going to be dark chocolate. I also used a rectangular cake pan, 9-Inch by 13-Inch, to bake the cake in. You can use a square or round cake pan if you prefer. Ingredients: 1 dark fudge chocolate cake mix 3 eggs 1 cup of water ½ cup canola oil ½ cup of chocolate chips, and extra chocolate chips for the frosting 2 containers of cream cheese frosting  Cooking spray & enough flour to dust the cake pan Instructions:  First, prehe...

Layered Red Velvet Cake Indulge in the exquisite delight of a delectable four-layered red velvet cake. This recipe promises to elevate your culinary prowess and leave your taste buds yearning for more. Prepare to embark on a journey of pure decadence and sophistication. Ingredients to make: 2 ½ cups of all-purpose flour 2 tablespoons of unsweetened cocoa powder 1 ½ teaspoons of baking powder 1 teaspoon of salt 1 ½ cups granulated Splenda or granulated sugar 1 cup of unsalted butter, softened 2 large eggs 1 cup of buttermilk 2 teaspoons of pure vanilla extract 1 tablespoon of red food coloring 1 teaspoon of distilled white vinegar ½ cup of hot water Instructions: Grease and flour three 6-inch round cake pans, ensuring they are evenly coated. In a medium-sized bowl, sift together 2 ½ cups of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1 ½ teaspoons of baking powder, and 1 teaspoon of salt. Set aside. In a separate large mixing bowl, cream together 1 ½ cups of granulated...

Chocolate fudge pecan delight cake This cake was inspired by one of my favorite Russell Stovers chocolate candies.  1 box of Chocolate Fudge cake mix The ingredients that the cake mix requires 2 containers of Cream Cheese Frosting 1 package of cream cheese 1 small container of Cool Whip 1 bag of  pecan delights chocolate candy Instructions: Bake the cake in a prepared square cake pan. Allow the cake to cool completely, then cut the cake in half. Try to cut both halves to the same thickness. Take the top half of the cake and lay it on a cake board or platter. Now, in a medium bowl, combine one container of cream cheese and half of the Cool Whip. Combine well. In another bowl add the other container of cream cheese frosting and the package of cream cheese. With a mixer, combine the cream cheese in well with the frosting. Set both bowls aside for now. Next, unwrap the pecan delights and chop each one of them into smaller pieces. Now, add half of the chopped pieces of chocolate ca...

Layered chocolate chip fudge cake A few weeks ago, I made this cake eggless, without using cooking oil in the batter, and instead, I opted to use ¾ cup of applesauce, mixed with one cup of water and a box of dark chocolate fudge cake mix. The cake turned out to be a fudge lover's dream. It was so fudgy, moist, and delicious. Today, I am making the same cake but I am following the box ingredients list, then adding a ½ cup of chocolate chips to the batter. I chose to use sugar-free milk chocolate chips in this recipe for contrast since the cake is already going to be dark chocolate. I also used a rectangular cake pan, 9-Inch by 13-Inch, to bake the cake in. You can use a square or round cake pan if you prefer. Ingredients: 1 dark fudge chocolate cake mix 3 eggs 1 cup of water ½ cup canola oil ½ cup of chocolate chips, and extra chocolate chips for the frosting 2 containers of cream cheese frosting  Cooking spray & enough flour to dust the cake pan Instructions:  First, prehe...

Kooky cake The Wacky Cake, also known as the War Cake, originated during the World War 2 era. This was a time of food rationing for the war effort. During this period, each person was only allowed  one egg  per week. Many food products were scarce. So, many recipes had to be altered, and families had to adapt with the time. The Kooky Cake is my alternative for the World War 2 dessert, which was known as the Wacky Cake. Back in the day, this cake wasn't made with Splenda; instead, it was made with granulated white sugar. There is no butter, milk, or eggs in the actual cake itself. However, I do use butter in my homemade sugar-free chocolate frosting. If you don't know how to make homemade sugar-free powdered sugar, keep reading because I will be including my recipe for it, as well as my sugar-free chocolate frosting recipe. Kooky Cake Ingredients: 1 ½  cups of self-rising flour 4 tablespoons of cocoa powder 1 cup granulated Splenda 1 ½  teaspoon of pure va...

Old fashioned peach cake This is a revived, classic World War II recipe that uses canned peaches. This recipe is not fancy, although it is peachy-delicious. It's very similar to a peach cobbler but even better. When the classic peach cake is completely cooled, sugar-free powdered Splenda (substitute) is sprinkled over the top of the cake. Ingredients: 1 large can of (no sugar added) halved peaches, and the peach juice (sliced peaches can also be used) 1/3 cup shortening 3/4 cup Splenda 2 eggs, beaten well 1 ½ cups of self-rising flour 1/2 cup of milk (Vanilla flavored oat milk works great in this recipe.) 1 teaspoon of pure vanilla Powdered Splenda (or powdered sugar, for dusting the cake) Instructions: First, start by preheating the oven to 350ºF. Then butter a square cake pan generously. Add the peaches and the peach juice to a saucepan, and heat for two minutes; just until the peach juice starts getting bubbly.  Next, use a large spoon to spread the peaches and the j...

Vintage carrot cake with cream cheese frosting    Ingredients: 2 cups of self-rising flour 2 cups of Splenda 1 ½ teaspoon of powdered cinnamon 3 cups of shredded carrots 1 cup of canola oil 4 eggs Cream Cheese frosting 1 package of softened cream cheese (3 ounces) 2 cups of powdered Splenda ( Splenda mixed with cornstarch) 1 teaspoon of pure vanilla Optional: Chopped nuts Instructions for the cream cheese frosting: In a microwaveable bowl add the cream cheese and place it in the microwave for 30 seconds. Next, beat in the powdered Splenda and vanilla with a mixer.  Instructions for the cake batter: First, butter a 13x9 cake pan. Next, shred the carrots in a food processor (or by hand, with a vegetable grater).  Next, in a large mixing bowl, blend the dry ingredients and the wet ingredients with a mixer. Pour the cake batter into the prepared cake pan and bake for about 80 minutes (1 hour and 10 minutes) in a 325°F oven. When the cake is baked, place it on a cooling r...

Gin Lee Original- Chocolate Eclair Cake Gin Lee Original- Chocolate Eclair Cake This cake couldn't be any easier to make. Seriously! I used a sugar-free chocolate fudge cake mix, cream cheese, cocoa powder, one container of sugar-free vanilla frosting, and topped it with some chunky chopped morsels of Russell Stover Sugar-free Peacan Delights. The cake seriously resembles the taste of a Ding-Don cupcake. However, I would say it's much... Um... Yummier!  This is the first time that I had ever made this delicious cake. One of the things that I would probably do differently the next time I make it- would be to finely chop the Russell Stover Pecan Delights. The reasons why is because this cake has to be kept cold in the refrigerator, and the pecan delights chopped in chunkier size pieces tends to get hard.  Ingredients: .  1 box chocolate fudge cake mix (I used sugar-free)  Follow the box cake mix instructions but add 3-4 large eggs instead of whatever the box says to ad...

Sugar Free Microwavable Chocolate Mug Cake If you love chocolate cake, but you don't have a lot of spare time to bake a full sized cake in the oven- Then this chocolate mug cake recipe is the perfect match for you!  This mug cake only takes a few minutes to make. It's the perfect, gooey, fudgy, sugar free chocolate snack- And requires only a few simple ingredients. Just follow the steps below, then enjoy a mouthwatering chocolate treat within a few mere minutes! Ingredients: ¼ cup of flour 6 tablespoons of Splenda 2 tablespoons of cocoa powder 1 large egg 3 tablespoons of milk 3 tablespoons of canola oil ½ teaspoon of pure vanilla extract a smidgen of salt Instructions: In a large mug, combine the flour, Splenda, cocoa powder, egg, milk, canola oil, pure vanilla extract, and a smidgen of salt. Whisk until smooth. Place the mug in the microwave. Microwave just until the cake is puffy on top. This will take about 2-3 minutes depending on the wattage of your microwave. Allow the m...