Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Monday, April 2, 2012

Moist & Delicious Carrot Cake


This Carrot cake is very moist, bakes up beautifully & keeps very well too! This photo is the cake frosted with Cram Cheese Frosting & the recipe is on right after the cake directions!

2 Cups Flour
2 Cups Sugar
2 TSP Cinnamon
1 TSP Ginger Powder
2 TSP Baking Soda
1 TSP Salt
1 & 1/2 Cup Vegetable Oil
4 Eggs
3 Cups Grated Carrots ( I use baby carrots to save effort in peeling carrots! A 1 lb. bag is exactly what you need too!)
1 Tsp Vanilla
1 TBS Milk

Sift together first 6 ingredients. Add remaining ingredients except carrots & beat in eggs one at a time. Now gently fold in the carrots.

 Bake at 325 degrees for 55 minutes or until toothpick inserted comes out clean.  I bake this in a well greased & floured tube pan & it usually takes longer to bake. Make sure cake is fully baked before removing from oven it should be high & lightly brown & when touched it should bounce back. Always check by inserting a toothpick or cake tester! Let cool in pan 10 minutes & then invert to dump out. If it sticks just run a knife down the edges all the way to the bottom it will then come right out.  I frost this with a good butter cream frosting, cream cheese frosting or my marshmallow frosting that is on this blog! IF you wish to add raisins or nuts go right ahead but we prefer this as the recipe shows. If adding raisins or nuts 1 cup of each would be fine!


Butter Cream Frosting:
1 Stick butter softened
1, 2 LB. Bag Confectioners Sugar
1/4 TSP Salt
2 TSP Vanilla
Milk enough to get spreadable frosting.
Beat Butter add 2 cups sugar all the sugar & salt beat. Add enough milk to make spreadable then continue adding the rest of the sugar while adding just enough milk to get a nice fluffy frosting!

Cream Cheese Frosting:
2, 8 oz. Blocks of Softened Cream Cheese
1 TBS. Vanilla
4 to 5 Cups Powdered Sugar
Dash of Salt
Beat Cream Cheese, add vanilla & salt & beat again. Now beat in enough of the sugar to get your desired results. I like mine soft & let it goop down the sides but not runny! But softer than spreadable! Make yours to suit you! 



  1. Success! Thank you! He loves the cake! This is sooo similiar to the one I used to buy for him. I can now stop worrying every year. THis was a comment from fellow Foody Karen Miller who baked this cake for her husband!

  2. You could add drained crushed pineapple to this cake also along with nuts!