Cake

• 1 cup sour cream
• 1/2 cup milk
• 1 cup (2 sticks) salted butter, softened
• 2 cups sugar
• 4 large eggs, at room temperature
• 2¾ cups cake flour (I like White Lilly and Swan’s Down)
• 2 teaspoons baking powder
• 1 teaspoon vanilla extract
• Caramel Frosting (recipe follows)

Caramel Frosting

• 1/3 cup plus 2½ cups sugar, divided
• 1 tablespoons all-purpose flour
• 1 cup whole milk
• 3/4 cup (1½ sticks) unsalted butter
• 1 teaspoon vanilla extract

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• 1 cup fruity olive oil
•  2 cups sugar
•  4 eggs, separated
• 1/2 cup hot water
•  2 1/4 cups soft southern flour or cake flour
• 1 large sweet potato, peeled and grated (2 1/2 to 3 cups)
• 1  teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
•  1 teaspoon ground ginger
•  1 teaspoon ground freshly grated nutmeg
•  1 teaspoon vanilla extract

Sweet Potato Cake

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• 4 loaves French bread (each 1 foot long)
• 12 egg yolks
• 3 bananas, sliced
• 3 cups light brown sugar
• 1 quart heavy cream
• 1 1/2 cups whole milk
• 1 1/2 cups granulated sugar
• 1 cup rum
• 4 tablespoons vanilla extract
• 1/2 teaspoon ground cinnamon
• fresh mint (for garnish)

Foster sauce

• 4 1/2 cups unsalted butter
• 4 1/2 cups packed dark brown sugar
• 3 teaspoons ground cinnamon
• 2 1/4 cups golden rum
• 2 1/4 cups banana liqueur
• 8 bananas, sliced lengthwise and then in half

Bananas Foster Bread Pudding

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• 1 14-ounce can sweetened condensed milk
• 3 bananas, sliced
• 1 9-inch prepared graham cracker crust
• 1/2 pint heavy creamed, whipped to stiff peak stage
• 2 ounces chocolate, shaved

Note: This pie is often called Banoffee.

Banana Caramel Pie

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• 16 ounces bittersweet chocolate
• ​5½ tablespoons butter
• ​2/3 cup cold, strong coffee
• ​1 tablespoon dark rum
• ​3 cups heavy cream
• ​1½ teaspoons pure vanilla
• ​3 cups chocolate cookie crumbs, such as Oreo
• ​Chocolate Ganache (recipe follows)
• Swiss Meringue (recipe follows)

​Chocolate Ganache

• ​14 ounces semi-sweet chocolate
• ​3 cups heavy cream

​Swiss Meringue

• ​4 large egg whites, at room temperature
• 1 cup sugar
• 1 pinch cream of tartar
• 1/2 teaspoon pure vanilla

Mississippi Mud Pie

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Blackberry Pie Filling

• ​1/2 cup sugar
• ​2 tablespoons cornstarch
• ​1/4 teaspoon ground nutmeg
• ​8 cups (2 lbs) fresh blackberries
• ​5 tablespoons fresh squeezed lemon juice
• 2 uncooked pie crusts

Deep-Dish Blackberry Pie

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• 1 cup heavy cream
• ​1/2 cup sugar
• ​3/4 cup semi-sweet chocolate chips
• ​1 tablespoon unsalted butter

Chocolate Sauce

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Cupcake

• 1 box Devil's Food (mix as directed)
• 1 package regular-sized Nutter Butter cookies
• 1 package mini Nutter Butter cookies
• 1 can chocolate frosting

Peanut Butter Frosting

• 1 cup creamy peanut butter
• 1 stick butter, at room temperature
• 2 cups powdered sugar
• 3 to 4 tablespoons heavy cream (use to thin frosting)
• 2 teaspoons pure vanilla

Nutter Butter Chocolate Cupcakes

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• 1 cup softened butter
• 2 cup sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 2 cups plain flour
• 1 cup oatmeal (optional)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 2 cups fresh or frozen blueberries, at room temperature

Blueberry Pound Cake

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• 1 loaf of white sandwich bread (12 to 14 slices), crusts removed, left out on a rack overnight
• ​5 pints very ripe mixed berries, such as blueberries, blackberries, raspberries, and/or hulled strawberries cut into small wedges
• ​1/2 cup sugar, or more to taste if the berries aren't very sweet
• ​3/4 teaspoon kosher salt
• ​Juice of 1/2 lemon
• ​Vegetable oil, for greasing the pan
• ​Heavy cream, cold, for serving

Chilled Berry Pudding with Cream

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