“God could not be everywhere, and therefore he created mothers.” Jewish Proverb

This chocolate cake is from the kitchen of my second mom, Marianna Ferri. There is no doubt that I was twice blessed by her presence in my life and all that she taught me. Although she made being a working mom look easy, it was hard to miss that she was the first one up in the morning and her kitchen was in full swing before she left for work. With the enlisted help of her growing children, her home was warm and aromatic with the evening meal even before she arrived home. Family dinners were never missed by her husband and four children, and I was fortunate enough to often be the plus one at the Ferri family table! This cake has been a standby for me through the years and has become a beloved treat on our DeGennaro family table. It is from this amazing woman that I received this recipe and so much more.

1 egg
3 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
3 tablespoons cocoa
1 cup oil
2 cups boiling water
2 teaspoons vanilla extract
powdered sugar

Combine all ingredients in a mixing bowl and mix with an electric mixer until cake batter is smooth. Pour into a greased and floured bundt pan. Bake at 350 degrees for 50 – 60 minutes or until cake tests done. Cool on a wire rack for 15 minutes before removing from the pan. Dust with powdered sugar before serving.

Note: This cake is moist and delicious served with nothing more than a dusting of powdered sugar. Fresh red berries or a dollop of whipped cream can be added for additional embellishment.

18 servings

We were introduced to this taste sensation by our wonderful friend, Yoonie Whitcomb. Through the years we have come together for a few meals and always enjoyed the food, company, and healthy perspective she always brings as a Registered Dietician. This is just one of several recipes I begged her to share!

From: Cooking Light

1 box low-fat honey graham crackers
cooking spray
3 cups fat-free milk
2 (3.4-ounce) packages fat-free instant vanilla pudding
1 (8-ounce) tub fat-free cream cheese
1 (8-ounce) tub frozen reduced calorie whipped topping, thawed
1/4 cup fat-free milk
2 tablespoons stick margarine or butter, softened
2 tablespoons honey
2 ounces unsweetened chocolate, melted
1 1/2 cup sifted powdered sugar

Lightly spray a 13 x 9 inch pan with cooking spray. Layer about 7 1/2 graham cracker sheets on the bottom of the pan. Mix the cream cheese with an electric mixer and slowly add 3 cups of milk to combine. Slowly add the pudding mix to incorporate into the cream cheese and milk mixture. Beat on low speed for about 1 minute or until the mixture is thick. Fold in the thawed whipped topping. Spread half of the pudding mixture over the graham cracker sheets and top with another layer of graham cracker sheets. Layer the rest of the pudding mix and top with the last layer of graham crackers.

Combine 1/4 cup milk, softened margarine, honey, and melted unsweetened chocolate in a bowl. Beat well with an electric mixer. Gradually add the powdered sugar to complete the frosting, mixing well. Spread frosting over the last layer of graham crackers. Cover the dessert and allow to chill 4 hours. This dessert is great made in advance.

A family favorite at camp and countless gatherings…thanks for sharing Mary!

2 cups sugar
1-1/2 cup vegetable oil
4 eggs
2 cups carrots – cooked and mashed
2 cups flour
1 teaspoon baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 box powdered sugar
1/2 stick margarine or butter
8 ounces cream cheese
2 teaspoons vanilla extract

Cream together sugar and oil with an electric mixer. Add eggs and beat until fluffy. Beat in carrots. Add dry ingredients, mixing until combined. Pour into a greased and floured 13 X 9 inch pan. Bake at 350 for 1 hour.

Frosting: Combine the margarine or butter, cream cheese, and vanilla in a bowl. Mix ingredients with an electric mixer until well combined. Add the powdered sugar, mixing until smooth. Spread the frosting on cooled cake.