Divine Desserts Publishing, LLC
Gardening

I hope all of you had an amazing week.

It’s the beginning of a new month. Amidst all that’s been on my mind lately, I just realized that I never started my garden. I usually start the seeds indoors and then plant outdoors weeks later. I’m hoping to start planting indoors this week.

Are you planting a garden this year? If so, what are you going to plant?

The Blacksmith’s Bride

I’m still writing The Blacksmith’s Bride – a historical novel set a few years after the Civil War. The Blacksmith’s Bride is the third book in the Romance Bride Series. I’m still researching while I write my novel. In an earlier newsletter, I described a formal ball that may have occurred in 1867 Philadelphia.

Another cool thing that I researched was the formal ball invitation. Such an invite may have been printed on thick, high-quality cardstock. The cardstock was likely ivory or cream-colored. The ink was dark – usually black or sometimes navy blue, and the letters were slightly raised. There may have been a decorative floral border. Sometimes there could be a monogram. Such an invite may have looked similar to this:

Moist Yellow Cake

I made the most delicious, moist, buttery yellow cake recently. Whenever I feel down, a good piece of cake will cheer me up! Here’s the recipe! If you make it, let me know how it turned out!

Events

I currently have one in-person event – scheduled for June 28th. More information here.

Our Country!

Remember to keep our country in prayer as all/some of these changes take place! At times, transitions do not run smoothly! Also, remember to pray for all that are suffering in our nation!

Be sure to check on your friends and loved ones to be sure they are okay! A friend of mine recently had a heart attack and is scheduled for surgery. If you have friends who are sick or hospitalized be sure to visit or call them to be sure that they are okay!

Butterscotch Bliss

Thanks to all of you for your wonderful compliments about Butterscotch Bliss. Currently, the eBook version is only available for those joining my email list. I recently placed the paperback version onto Amazon and Barnes and Noble. I slightly changed the cover for the paperback version. If you feel inclined – please leave a review – only if you enjoyed the book!

SOCIAL MEDIA

I’ve started a Youtube Channel! Subscribe and tell your friends!

Follow me on Tiktok!

Do you like to discuss romance movies? I’ve started a new Romance Movie Review Facebook Page where I post videos about my favorite romance movies! Come join me!

Read my winter stories for some emotional, heartwarming entertainment! Most of my titles are in Kindle Unlimited.

Enjoy the rest of your day!

The Bakery Romance Series

​Loving Luke Raspberry Kisses Shades of Chocolate Sweet Dreams

​Sugar and Spice Southern Comfort Sweet Delights Cinnamon Kisses​

The Candy Beach Series

​Caramel Kisses Chocolate Dreams Milk Chocolate Kisses Bittersweet Dreams Coffee and Kisses Rocky Road Dreams​

The Romance Bride Series

​The Baker’s Bride The Doctor’s Bride The Blacksmith’s Bride​

Signed Paperbacks

​Christmas Book Bundle – $50 + postage​

​The Bakery Romance Series – $95 + postage ​

​The Candy Beach Series – $70 + postage

​​​Divine Desserts Publishing | c/o Cecelia Dowdy 7600 Ora Glen Drive, Box 951 | Greenbelt, MD 20768-0951 US ​

This is a simple, moist, buttery yellow cake with chocolate frosting.

Ingredients for cake:

2 cups flour

2 cups sugar

3 1/2 teaspoons baking powder

1 teaspoon salt

1 stick (1/2 cup) softened butter

3 eggs (at room temperature)

1 teaspoon vanilla extract

1 cup whole milk

2 drops yellow food coloring (optional)

Preheat oven to 350 degrees.

Spray a rectangular pan with cooking spray.

Sift together flour baking powder and salt into a large mixing bowl. Add sugar and butter. Mix on a low speed until all of the ingredients are well combined. Add eggs, one at a time. Mix well after adding each egg. Add vanilla extract and food coloring and mix well.

Heat a cup of whole milk in the microwave until hot. This is very important – do not skip this step! The hot milk adds moisture to the cake! (If you don’t have milk on hand, you can use half and half (I used 1/2 cup half and half + 1/2 cup of water), or you may use evaporated milk.) Again – whichever variation you use – you must heat the entire cup of liquid before adding to the batter!

Add the hot milk into the batter and stir until well combined. The batter will be very thin. This is fine – makes the cake ultra moist!

Pour batter into the rectangular pan. Bake for 45 minutes. Cooking time may vary depending on your oven.

Once the cake is done, leave it in the pan.** You do not have to remove the cake from the pan unless you wish to do so. Let the cake cool before frosting it.

Chocolate Frosting

2 cups confectioner’s sugar

6 tablespoons cocoa powder

1/3 cup butter, softened

1 1/2 teaspoons vanilla extract

2-4 tablespoons of milk (I used half and half)

Mix sugar, cocoa, and butter. Add milk, one tablespoon at a time. Mix after each tablespoon is added – keep adding milk until the frosting is your desired consistency. Mix in vanilla.

Plop all of the icing on top of the cake and spread it evenly on top of the cake.

Enjoy!

**Leaving the cake in the pan simplifies frosting it. If the cake is in the pan, you do not need to frost the sides.