Posts Tagged ‘chocolate cake’

Posted on August 30, 2012 - by


I can’t wait for Tuesday when DEATH IN FOUR COURSES will be in stores and out on shelves! Because of the Labor Day weekend, I’m launching the book today on Jungle Red Writers. I’ve told the story behind the story of the book–and we have a contest running!  Do leave a comment so your name will be placed into the drawing…if you’re thinking you’ll buy the book, remember that pre-orders make a huge difference when decisions are made about continuing a series-so thank you in advance!

I’ve posted discussion questions for DEATH IN FOUR COURSES right here:  If your book group would like to read this book as one of your selections, let me know-I’d be delighted to send out a batch of signed bookmarks. Or meet with you by Skype!

And because chocolate goes so well with reading, my namesake Lucille Burdette’s easy chocolate cake recipe can be found right here on MYSTERY LOVERS KITCHEN!

The book launch party for DIFC will be held at RJ Julia Booksellers in Madison CT. If you’re in the area, I would love to see you there. There’s no charge but you can click here to reserve your seat.

Here’s an article about the new book from our local Connecticut paper, The Source:

And last but not least, I enjoyed writing this post for Lois Winston on my evolution as a culinary mystery writer. You might get a kick out of it too!

More coming soon! Love, Lucy

Posted on June 10, 2011 - by

Aunt Adeline’s Texas Sheet Cake

My friend Peggy has brought this cake to the past two choir potluck dinners and let me just tell you people fight for a square. Baked in a jelly roll pan, it doesn’t look like much, but it tastes delicious and feeds a crowd. Peggy lightened it up with applesauce and low-fat yogurt, so it’s not as caloric as it could be:)


1 stick of butter
1 cup water
4 heaping TBSP cocoa powder

2 cups flour
2 cups sugar
½ tsp salt
1 tsp soda

2 eggs beaten
½ cup applesauce
½ cup plain no-fat yogurt
1 tsp vanilla

Heat in a saucepan, melting butter & add water and cocoa powder.
Bring to a boil on stove and remove from heat.

Sift dry ingredients in a bowl

Beat all these ingredients and then blend with dry above and add in cooled chocolate liquid from saucepan

Pour into a greased & floured (or Pam sprayed) 15 x 10 x 2 “jelly roll” pan.
Bake at 375 for 20-22 minutes until a toothpick comes out clean.

Make frosting five minutes before cake is done and spread on cake while still hot and then let cool.

1 stick of butter
4 TBSP (or more for darker chocolate) cocoa powder
6 TBSP milk

1 pound box powdered Sugar
1 tsp. vanilla
½ cup chopped peanuts or pecans (nuts optional)

Heat & melt butter in saucepan with cocoa & milk but do not boil.  Remove from heat and beat into powdered sugar and vanilla.  Spread on hot cake.