Murder is a Piece of Cake (A Baker Street Mystery Book 2)

Great-Aunt Octavia’s Chocolate Soul Cake

Ingredients

2 cups granulated sugar

1¾ cups all-purpose flour

¾ cups unsweetened cocoa powder

1 teaspoon baking powder

2 teaspoons baking soda

½ teaspoon salt

2 large eggs

1 cup coffee (if you’re feeling brave, try espresso)

1 cup buttermilk

½ cup vegetable oil

1½ teaspoons pure vanilla extract

For the frosting

6 ounces coarsely chopped semisweet chocolate

1 cup butter

2 cups confectioner sugar

1½ teaspoons pure vanilla extract

½ cup sour cream

Directions

1. FOR THE CAKE: Preheat oven to 350 degrees F and place oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, two 9-inch cake pans. Then line the bottoms of the pans with parchment paper.

2. Whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

3. Whisk together the eggs, coffee, milk, oil, and vanilla extract in a separate bowl. Add the wet ingredients to the dry ingredients and stir until combined. (The batter will be runny.)

4. Pour the batter into the prepared cake pans and bake for about 27–32 minutes or until a toothpick inserted into the center of the cake comes out clean.

5. Remove from oven and let cool for about 10 minutes. Then remove the cakes from their pans and cool completely on a greased wire rack before frosting.

6. FOR THE FROSTING: Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

7. Beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2–3 minutes). Add the sour cream and mix until smooth and combined.

Maddy’s Peanut Butter Dream

Start with Great-Aunt Octavia’s Chocolate Soul Cake, but instead of chocolate frosting, make peanut butter frosting and chocolate ganache.

Ingredients

For the peanut butter frosting

2 sticks unsalted butter, room temperature

1¼ cups creamy peanut butter

2 teaspoons vanilla extract

½ teaspoon salt

2 cups powdered sugar

2 tablespoons milk

For the chocolate drip

½ cup heavy cream

1 cup semisweet chocolate

Directions

1. FOR THE FROSTING: Cream butter and peanut butter in a stand mixer. Add vanilla and salt. Gradually add powdered sugar, one-half cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl as needed.

2. Add milk, one teaspoon at a time, and beat at medium speed until light and fluffy.

3. Assemble the cake layers with a thick layer of frosting in between each layer.

4. Apply a thin layer of crumb coat icing to the entire surface of the cake, scraping away any excess with an offset spatula or bench scraper to create a spackle-like coating. Refrigerate until hard, about 15–20 minutes.

5. Spread the remaining frosting in an even layer all over the cake. Refrigerate while you make the chocolate drip.

6. FOR THE DRIP: Place the chopped chocolate in a heatproof bowl. Bring the heavy cream to a simmer then immediately remove from heat and pour over chocolate. Cover for a few minutes then stir until smooth.

7. Allow to cool until it has thickened but is still pourable, about 10 minutes. Test the consistency of the drip by pouring down the side of a glass. If it’s too thick, microwave for 5–10 seconds. If it’s too thin, allow to continue to cool.

8. Spread over the top of the cake and allow it to drip down the sides.

Optional

9. Decorate the top with chocolate sprinkles, crumbled peanut butter cookies (see Leroy’s Easy Peanut Butter Cookie recipe) or mini peanut butter cups. If you want to be really adventurous, use them all!

Leroy’s Easy Peanut Butter Cookies

Ingredients

1 cup granulated sugar

1 cup peanut butter

1 large egg

1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

2. Beat together sugar, peanut butter, egg, and vanilla extract until thoroughly combined.

3. Using a tablespoon, scoop out dough and roll it into balls.

4. Place the balls of dough on the prepared baking sheet 2 inches apart. Use a fork to press a crisscross pattern in the dough.

5. Bake for 10–12 minutes.

6. Cool on a baking sheet for 5–10 minutes.

Michael’s Easy Sugar Cookies

Ingredients

1 cup unsalted butter, room temperature

⅔ cup + 3 tablespoons granulated sugar

2 cups + 1 tablespoon all-purpose flour

1 teaspoon pure vanilla extract

Rainbow sprinkles (optional)

Directions

1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.

2. Beat together butter and 2/3 cup sugar until combined.

3. Add in flour and blend well. Then blend in the vanilla.

4. Roll the dough into 1-inch balls.

5. Press down on the balls of dough with the bottom of a glass to flatten, and place them 2 inches apart on the baking sheet.

6. Bake for 14–16 minutes or until just slightly golden around the edges and on the bottom.

7. Sprinkle with the remaining 3 tablespoons of sugar and add the sprinkles (if using).

8. Cool on the baking sheet for at least 10–15 minutes.

Quick and Easy Lemon Meringue Pie

Ingredients

8-inch graham cracker piecrust

½ cup lemon juice

1 can Eagle Brand condensed milk

1 teaspoon grated lemon rind

3 eggs, separated

⅓ cup sugar

¼ teaspoon cream of tartar

½ teaspoon vanilla

Directions

1. Preheat oven to 350 degrees F.

2. Combine condensed milk, lemon juice, lemon rind, and egg yolks in a large mixing bowl and stir until mixture thickens.

3. Pour into piecrust and place in the oven to warm while you make the meringue.

4. Add cream of tartar and vanilla to egg whites and beat until almost stiff enough to hold a peak.

5. Add sugar gradually, beating until stiff and glossy but not dry.

6. Remove pie from oven and pile the meringue onto the pie filling.

7. Bake at 350 degrees F until meringue is lightly browned (approximately 15 minutes).