TC is Lead Host on DC TV-13, covering the DC City Council, air personality on Smooth Jazz 105.9 FM and a published columnist. A native Washingtonian, she has been featured on Live with Regis, and in Essence, and Heart & Soul magazines. Her columns have appeared nationally in Style and Black Elegance magazines, and in cities nationwide in The Houston Chronicle, The Philadelphia Sun and Washington Afro newspapers. A passionate advocate for women's empowerment, TC produces her website:
www.sistacircle.com . Email TC at
tc@sistacircle.com
Season's Eatings
(and a cake that's better than sex)!
By T.C.
Holiday time means good eatin'! If the loving soul doing the cooking in your home is from the country, then you know all about good eatin.' My parents both hail from North Carolina. Mom was the eldest girl of 17 siblings, which means she helped do the cooking for a lot of brothers and sisters! Now, if there's one thing southern ladies know, it's how to put their foot in those down home dishes. I'm a proud, next generation southern cook, in training. In fact, I'm compiling my first book, a cookbook filled with cherished family recipes (some of which I had to pry away from my aunties), along with memoirs of my summers spent working on my grandparent's farm, down south. We must preserve the artistry of country cooking and pass the knowledge and mastery on to future generations. Southern, country or soul food is a part of our roots; a part of who we are. Besides, food nourishes, comforts and brings folks together; a prime reason that the holidays is a particularly special time for special dishes shared with loved ones. Stay tuned to read a preview excerpt from my book in early 2008, right here in my Sista Circle column on myvoicedc.com.
In this season of giving, I'm giving up one easy, but tasty, dessert right here and now. Your family may already have a version of this yummy classic. If you have a sweet tooth, please read on...
No doubt, one of the most lip-smackin' desserts that my family makes for holidays and special occasions, doesn't happen to be an old family recipe. Truth be told, It doesn't go back 100 years, isn't entirely made from scratch, and won't wear you out for hours in the kitchen. But I'll be darned if this cake won't make you consider slapping your own mama! It's awesome! To the young children in our family, we refer to it as "the better than anything cake." As for us grown folks, we call it by it's real and proper name: "The better than sex cake." Now, I won't go so far as to endorse the claim that the name implies, but I will say it's a very, very, very close 2nd!
Make this dessert for your family this holiday season. Then, shoot me an email. Let me know if "the better than sex cake" was as good for you as it was for me!
Happy Holidays from my family to yours!
The Better than Sex Cake
My Aunt Donna's version...
1 (18.25-ounce) box yellow cake mix, plus ingredients to prepare
1 (20-ounce) can crushed pineapple
1 1/3 cups sugar
1 (3.4-ounce) box French vanilla pudding, plus ingredients to prepare
1 1/2 cups heavy cream
1 cup flaked, sweetened toasted coconut (optional)
 Preheat oven to 350 degrees. * Grease a 13 by 9 by 2-inch pan. Prepare yellow cake mix as directed and bake for 30 to 35 minutes.
* While cake is baking, combine the pineapple and 1 cup of sugar in a saucepan, and bring to a boil over medium heat stirring constantly. Remove from heat and allow to cool slightly.
* Remove cake from oven and using a fork, pierce holes into cake. Pour pineapple mixture over hot cake and set aside.
* Prepare pudding according to package directions.
* Spread pudding over cake and refrigerate until thoroughly chilled.
* Whip heavy cream and remaining sugar until stiff. Cover top of cake with whipped cream and sprinkle toasted coconut on top, if you like. |
Enjoy a slice with family and friends!
Copyright 2007 TCB Enterprises. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.
