I've made several chocolate cakes over the years, and I've never had one that beats this recipe! This recipe was passed down from my grandmother, GeGe, so I think of her every time I make it! It's super easy and so moist. It pairs amazingly well with this frosting recipe: That’s the Best Frosting I’ve Ever Had | Tasty Kitchen Blog
If you've never tried making frosting like this, YOU ARE MISSING OUT!
I still have no idea where the name "blue goose" came from! Ha!
GeGe's Blue Goose Cake
- 1 cup water
- ¾ cup cocoa powder (I love using Hershey's Special Dark!)
- ¼ lb butter (1 stick of butter)
- 2 cups all purpose flour (or 10 oz by weight)
- 2 cups sugar
- 2 tsp baking soda
- 8 oz sour cream
- 2 eggs
- 2 tsp vanilla extract or vanilla paste
Preheat oven to 350°. In a large mixing bowl, combine the flour, sugar, and baking soda. In a saucepan, melt the butter, water, and cocoa powder with a whisk until combined. Pour the hot cocoa mixture over the dry ingredients. Add in the sour cream, eggs, and vanilla and mix well (I use a hand mixer).
- Pour into a greased and floured tube or bundt pan and bake for 50-60 min
or
- Divide into 2 greased and floured cake pans (8 inches) and bake for 40-45 minutes
or
- 24 cupcake liners in a muffin pan... check these at about 18 minutes
This is such a yummy fall treat! We always made these to send into preschool to share with the class since they're homemade and much healthier than store-bought cookies. We LOVE these cookies, especially this time of year. 
The Best Pumpkin Cookies!
- 2 ½ cups whole wheat flour
- 1 tsp baking soda
- 1 tsp baking powder
- 2 drops Cinnamon Bark Vitality (or 1 tsp ground cinnamon)
- ½ tsp salt
- 1½ cups coconut sugar
- ½ cup butter, softened
- 1 (15oz.) can pumpkin purée
- 1 egg
- 1 tsp vanilla extract
Preheat oven to 350°. Combine flour, baking soda, baking powder, cinnamon, and salt, set aside. Beat sugar and butter until well blended. Beat in pumpkin, egg, and vanilla until smooth. Gradually beat in flour mixture. Drop by rounded tablespoons onto baking sheet. A mini ice cream scoop works so well for this!
Bake for 15-18 minutes. Make sure to cool them completely before adding the glaze!
When cool, drizzle glaze over cookies.
Glaze:
- 1 cup powdered sugar
- 1 or 2 drops Lemon Vitality
- Milk (or even water) to thin glaze
