June 19, 2024
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June 19, 2024
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Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

We all get those last minute calls, “Can I come for Shabbos?” but you have nothing in the house to serve for dessert because your freezer stash was empty. These cakes can be made in no time at all.


1½ cups flour

1 teaspoon baking powder

½ teaspoon salt

¾ cup sugar

½ cup (1 stick) butter, softened

2 eggs

¼ cup sour cream (parve)

1 teaspoon vanilla extract

1 cup mini semi-sweet chocolate chips

Preheat oven to 350°. Grease and flour an 8½” x 4½” loaf pan. In medium bowl, stir the flour, baking powder, and salt, blend­ing well; set aside. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradu­ally add the flour mixture to this egg mix­ture and mix until well blended. Fold in the mini chocolate chips, distributing evenly in the batter. Fill your loaf pan with the batter and bake at 350° for 45-50 minutes, or un­til a toothpick inserted in the center comes out clean. Let the loaf cool in pan 5-10 min­utes before removing. Cool completely on a wire rack. While loaf is cooling, you can make the frosting.


1 cup powdered sugar

½ cup unsweetened cocoa powder

3½ tablespoons half & half (coffee rich works, too) (or more, if you want a thinner glaze)

Stir powdered sugar and cocoa pow­der together in a small bowl. Add the half & half and blend until smooth and creamy.

I once got a call, about 1½ hours before candle lighting, that I was having unexpect­ed Shabbos guests coming. With no cake in the house, I whipped this up in five min­utes, baked it, and was ready to serve in time for Shabbos!!!


1 box of Duncan Hines Orange Supreme Cake Mix

½ cup orange juice

¼ cup vodka

¼ cup Amaretto

3 eggs

1/3 cup vegetable oil

¼ cup powdered sugar

1 tablespoon water

Mix cake mix, eggs, and oil together.

Blend them with a mixer on slow.

Add orange juice, Amaretto, and vodka.

Stir together.

Pour into a greased and floured Bundt pan.

Bake for 35 to 45 minutes.

Mix powdered sugar and water together with a fork until smooth, and drizzle over cooled cake.


1 cup water

1 cup mayonnaise

1 teaspoon vanilla extract

2 cups flour

1 cup sugar

3 tablespoons baking cocoa

2 tablespoons baking soda

Frost with easy peasy [sic] frosting:

Take Duncan Hines vanilla frosting (and/or chocolate), put one tablespoon of this in a plastic cup.

Microwave for 2 seconds at a time until melted. Pour over cake. Looks great.

Gail Hochman has been a Bergen County resident for over 30 years and has been blessed with many grand­children.

By Gail Hochman

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