Shortcut German Chocolate Cake

I like taking shortcuts by using things like boxed cake mix because, well, it's easier that way. I will agree that everything tastes better fresher (when a good cook is involved), so feel free to make the cake part of this recipe from scratch by grabbing the original recipe from allrecipes.

But if you want a quick, impressive cake coated in a delicious frosting -- and only want to buy half the ingredients -- try my take.

Shortcut German Chocolate Cake
(based on allrecipes.com German Chocolate Cake III; contains alterations)

1 box German chocolate cake mix

1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

1/2 bar good quality milk or dark chocolate

Follow directions for cake mix and bake in two round, 9-inch pans. Cool for 10 minutes and turn out onto plate, parchment paper or rack.

Combine sugar, evaporated milk, butter and egg yolks in saucepan. Cook over low heat, stirring constantly until bubbling and thickened. Remove from heat and stir in coconut, pecans and vanilla. Cool until thick enough to spread.

Spread cooled frosting between two layers and on top of cake.*

Melt chocolate in a double boiler and drizzle decoratively over frosted cake.

*Double frosting recipe if you would like to also coat the sides of the cake in frosting.

A Southern Holiday: Red (And Green) Velvet Cupcakes

For a quick treat for the holiday party I hosted this year, I reserved half of the batter from my Shortcut Red Velvet Cupcake recipe, tinted it green instead of red, and tada!, red and green velvet cupcakes. Of course, top with Sprinkles' Cream Cheese Frosting.

For some odd reason, the green velvet isn't quite as appetizing as the red -- hmm, wonder why -- but the two go quite nicely together for the holidays.

Red (And Green) Velvet Cupcakes

Prepare batter, following directions for Shortcut Red Velvet Cupcakes.

Before adding food coloring, split batter in two -- about 2 1/3rd cups is half.

Add 0.4 or 0.5 ounces green food coloring to one half, same amount red food coloring to the other half.

Continue with original recipe.

Sprinkles' Cream Cheese Frosting

Yes, this is the same deliciously sweet frosting that tops those $3.50 cupcakes at Sprinkles Cupcakes. The cake maker sells a ready-made cupcake mix at Williams-Sonoma and prints this frosting recipe on the back of the pack. Eat your heart out.

Best paired with Shortcut Red Velvet Cake, or a finger.

Sprinkles' Cream Cheese Frosting

8 oz cream cheese
4 oz butter
3 3/4 cup (= 1 lb box) confectioner's sugar, sifted*
1/2 tsp vanilla extract
1/8 tsp salt

Cream the butter, cheese and salt in a stand mixer until light and fluffy.

Gradually add the sugar until incorporated, then add the vanilla.

Frosts 24 cupcakes.

*This is a lot of sugar. You can decrease by at least 3/4 cup for still very good results. After adding only 2 cups of sugar, you'll wonder, "What? Only halfway done?" But yes, if you make this recipe as is, all the sugar ensures that you can touch the frosting without getting your fingers sticky. Miraculous. Delicious.

Shortcut Red Velvet Cupcakes

We here in L.A. are spoiled with delectable cupcakes in the Red Velvet department from Beverly Hills' Sprinkles and yummy brunch place Doughboys, but there ain't nothin' like homemade (or shortcut homemade).

This recipe came from much research and testing by my friend Lisa and me earlier this year in preparation for a surprise party for our mutual friend Stella. With Valentine's day just a few days away, we repeated the exercise for that red-tinged holiday for cute results -- mine taking the form of a self-sculpted broken heart cake that time. For Christmas this year, I recreated the recipe with another heaping of food coloring for red and green velvet cupcakes.

Delicious with both whipped cream cheese frosting (needs to be refrigerated to remain solid enough to hold up) or Sprinkles' recipe for cream cheese frosting.

Shortcut Red Velvet Cupcakes
(based on allrecipes.com's Red Velvet Cake III; contains alterations)

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
4 eggs
1 ounce red food coloring (why, yes, that is a whole bottle)
1/2 cup vegetable oil
1 cup water
1 tablespoon distilled white vinegar
4 tablespoons unsweetened cocoa powder

Preheat oven to 350 degrees.

Line cupcake pan with paper liners.

Blend all ingredients, adding food coloring after everything else has been incorporated. Pour into cupcake pan.

Bake about 15 minutes for cupcakes, checking often.

Cool. Frost.

Makes about 23 cupcakes.