Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, glazed strawberry cake, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I love hearing food stories from anyone. I am a sucker for stories since I am a writer. Anything that involves a story, whether it’s a simple doughnut recipe or a complicated cake recipe, I will love to hear it.
There’s nothing more that makes me happy other than stories told by different types of people. My favorites are Mom’s childhood stories because Grandma was hilarious as a Mother. And it’s a bit amazing to hear stories about your Mom experiencing what you’re experiencing. Mom told us once that Grandma always made cakes for every occasion.
It’s her way of showing how much she cared because Grandma was not the affectionate type. Even to her own husband, she was never that showy with her feelings.
Usually, it’s easy to know how much she loved you. She would labor night and day to cook a feast for you the next day. I think it’s the reason why every time we visited her and Grandpa before, there was always a feast waiting for us.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve this lovely cake with whipped cream.