Monday, April 12, 2021

Take the Cake


Raspberry Devil’s Food Cake, a moist, fluffy chocolate raspberry cake with a thick chocolate raspberry frosting. | Recipe developed by | #recipe #chocolate 
Poetry Monday's once a week.
You may have guessed, it's each Monday.
I don't participate every time,
But today I've come out to play. 

My friends assign each week a theme,
Favorite Invention's what they chose.
Now it's up to all of us,
to put our thoughts into prose. 

 Take the Cake
Poetry Monday | Graphic designed by and property of | #poem #poetry
"Best thing since" is often said,
about the napkin and the wheel.
Referencing sliced bread as well,
and yes, they all appeal.

But napkins and sliced bread are not
what I really treasure most.
The wheel itself does not excite,
unless driving to the coast.

Many inventions I can rule right out,
once popular, now antiquated.
Cassette tapes, Walkman, camcorder,
smart phones make them outdated.

But favorite invention truly is
a matter of current need.
Working in the dark requires
a light bulb to succeed.

Any question I ever have,
whatever I need to know,
information overload is what,
the internet has to show.

Thanks to Michael Hart I can,
borrow books right from my home.
E-reader miraculously provides
simple access to any tome.

BUT if I had to choose right now,
my oven'd take the cake.
Its magic powers elicit smiles,
when I turn it on and bake.

Raspberry Devil’s Food Cake, a moist, fluffy chocolate raspberry cake with a thick chocolate raspberry frosting. | Recipe developed by | #recipe #chocolate

Raspberry Devil's Food Cake
Read more poetry, 
you're not through.
Some talented writers
are in this crew:

Baking In A Tornado signature | | #MyGraphics

Raspberry Devil's Food Cake         

Printable Recipe

2 TBSP baking cocoa
1 box (15.5 oz) Devil's Food cake mix
1 box (3 oz) raspberry jello mix
1 cup milk
1/3 cup oil
3 eggs
1/2 cup raspberry jam
2 TBSP raspberry liqueur (can substitute water)
1 can (1#) chocolate frosting
1 box (3 oz) chocolate pudding mix
1/4 cup raspberry liqueur (can substitute 3 TBSP water and 1 tsp raspberry extract)

multicolored sprinkles

*Preheat oven to 350 degrees. Grease a 9 X 13 baking pan and dust it with the baking cocoa.
*Whisk together the raspberry jam and 2 TBSP raspberry liqueur (or water). Set aside.
*Beat the cake mix, jello mix, milk, oil, and eggs for 2 minutes. Pour about 3/4 of the batter into the prepared pan. Dollop with the jam mixture, gently swirl into the batter, then top with the remaining cake batter.
*Bake for about 28 - 32 minutes, until the center springs back to the touch. Cool completely.
*Beat the frosting, pudding mix, and the remaining liqueur (or water and extract) for 1 minute, then spread onto the cooled cake. Decorate with sprinkles.


  1. I was looking for a special choc cake recipe this week and so thank you!
    Carol Cassara

  2. Amen and it started with fire.

  3. Haha, yes you would choose the oven! Well written and thought out.

    1. Well, that's my choice for today anyway. No telling what tomorrow will bring.

  4. Well done! In word AND in deed! ;)
    And now I want cake...

  5. MAN! That cake looks good! I have no reason to bake right now, though :-(

  6. Chocolate and raspberry is a perfect match. Speaking of matches, I would say self-lighting gas stoves are the greatest invention. I grew up in an apartment with a gas stove that had to be lit manually with a match each time you opened a burner or wanted the oven, and it was downright dangerous (especially lighting the oven). Alana

    1. We had one when I was growing up too. I love cooking with gas as opposed to an electric stove, but I don't miss watching my mom turn the burn on till we heard the tick, tick, tick, then the whoosh when the flame caught.

  7. An oven is a lovely invention, and when it has a cake in it, it's probably a little slice of heaven.


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