A Note From Kate: What’s Cooking


I can’t resist Magnolia Bakery’s legendary banana pudding and amazing Bundt Cake. This recipe is perfect for a bunny-shaped Easter Cake…especially because the club soda makes it so light and fluffy!

Bunny Bundt Cakes


1 1/2 cups unsalted butter, softened
3 cups sugar
5 large eggs, at room temperature
3 cups all-purpose flour
3/4 cup club soda (not seltzer!)
2 tablespoons vanilla extract
1 1/2 tablespoons grated lemon zest


  1. Preheat oven to 350°.
  2. Grease and lightly flour a bunny-shaped Bundt pan.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until fluffy, about 3 minutes.
  4. Add the eggs, one at a time, mixing well after each addition.
  5. Add the flour in thirds, alternating with the club soda, beating after each addition until smooth.
  6. Add the vanilla extract and the lemon zest and mix well.
  7. Pour the batter into the prepared pan and bake 70-80 minutes until golden brown or a cake tester inserted into center of cake comes out clean.
  8. Let cake cool in pan for 20 minutes.
  9. Remove from pan and cool completely on wire rack.

And, here’s a recipe for the adults!

Truffle Deviled Eggs


6 hard-boiled eggs
¾ cup mayonnaise
1 ½ teaspoons truffle oil
A pinch of cayenne
Chopped chives


  1. Boil 6 eggs. Cool completely and cut in half, removing the yolks.
  2. Mash the egg yolks, mayonnaise and truffle oil together.
  3. Spoon into the egg whites.
  4. Top with a pinch of cayenne and chopped chives.
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2 Responses
  • JessicaWhite1
    March 19, 2014

    What are your thoughts or opinions on using a sugar substitue when baking, like Splenda?
    Sugar is definitely my weakness, but I love to bake and I’m always trying to find great recipes with low sugar.
    I have used Splenda in place of it before and it tastes good, but I know there are some downfalls to it.

  • jo007athome
    March 31, 2014

    JessicaWhite1  If you are afraid of artificial sweeteners, try stevia, I use it in most of the stuff I make. There are some things that will not have the same consistancy (such as brownies and cakes) with out sugar. Sugar also adds color (Sugar helps things brown) in some things and flavor (carmelized for instance) to others. However, if you experiment with it, sometimes you can compromise with less sugar and close to original. Have fun!