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Preparing sweet treats for Easter get-togethers

This week's recipes include Filled Cakes, Carrot Cake and Soda Cracker Cake.
From the Kitchen by Joyce Walter

With families and friends expected to visit during the Easter weekend, the wise homemaker will always have some homemade treats on hand to feed the visitors.

This week’s recipes suggest three ways to welcome those guests.

• • •

Filled Cakes


  • 3 cups flour
  • 2 cups granulated sugar
  • 1/2 cup sweetened cocoa powder
  • 2 tsps. baking soda
  • 2 cups water
  • 2/3 cup vegetable oil
  • 2 tbsps. cider vinegar
  • 2 tsps. vanilla extract


  • 8 oz. cream cheese, softened
  • 1 egg
  • 1/3 cup granulated sugar
  • 6 oz. semi-sweet chocolate chips
  • pinch salt

Preheat oven to 350 degrees F. Lightly grease 2 muffin tins.

To make the cake batter, sift together the flour, sugar, cocoa and baking soda in a large bowl. Add the water, oil, vinegar and vanilla. Beat at medium speed for about 3 minutes until well combined.

To prepare the filling, in a large bowl using a wooden spoon, cream the cream cheese. Add the egg, sugar and salt and beat until smooth and thoroughly combined. Fold in chocolate chips.

Pour batter into tins, filling each about 2/3 full. Spoon a layer of cheese filling onto the batter. Top with more batter.

Bake for 20-25 minutes.

• • •

Carrot Cake

  • 2 cups flour
  • 1 tsp. salt
  • 2 tsps. baking soda
  • 4 eggs, unbeaten
  • 3 cups finely grated carrot
  • 1 cup raisins
  • 2 cups white sugar
  • 2 tsps. cinnamon
  • 1 1/2 cups Mazola oil


  • 8 oz. cream cheese, softened
  • 1/4 lb. butter
  • 2 cups icing sugar
  • 2 tsps. vanilla

For the cake, combine sugar, eggs and oil and beat well. Add all other ingredients and beat again to combine. Preheat oven to 350 degrees F. Place batter in a greased and floured large cake pan. Bake for 35 minutes or until toothpick inserted in centre comes out clean.

Remove from oven and cool before frosting.

To make the frosting, beat cream cheese and butter. Add icing sugar and vanilla and cream again. Frost cake and let set in refrigerator. Slice and serve. Store leftovers in refrigerator. Note: a tiny amount of crushed pineapple may be added to the cake batter for a different flavour.

• • •

Soda Cracker Cake

  • 35-40 single soda crackers, unsalted
  • 1 cup butter
  • 1 cup brown sugar
  • 2 cups dark chocolate chips

Line a cookie sheet with foil and then spray with Pam. Cover the foil with soda crackers, perhaps needing to break some to fill spaces around the edges.

Heat butter and brown sugar in a saucepan to boiling, then boil for three minutes.

Carefully pour over crackers. Bake at 350 degrees F until crackers float and caramel bubbles. Remove from oven and sprinkle the chocolate chips on the crackers. When chocolate melts, spread and smooth over the crackers. 

Cut into slices while still warm. Let set before serving.

Joyce Walter can be reached at

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