Would You Like Some Coffee With Your Cake?

I've enjoyed baking since I first learned how to as a teenager. Well, actually, I've always enjoyed dessert. It's why we eat the meal, right? Which leads me to one of my favorite kinds of dessert; cake. And what's cake without coffee? Not near as good! And since I'm a huge coffee and cake fan, what could be better than combining the two? One of my favorite desserts to make is a Coffee and Cream cake. It's not too complicated and tastes glorious! In fact, just writing about this puts me in the mood to make it again...

One of the places I always equate with delicious meals and to-die-for desserts, is a cruise ship. My latest release, which is a romantic suspense that takes place on a cruise ship, of course has a scene which takes place during the captain's dinner. Maybe I should've had them eating this yummy cake as their dessert...

I'm sharing the recipe which is easy to make and has my favorite kind of frosting. I hope you enjoy it as much as I do!

Coffee and Cream Cake

18 Servings

1 (18.25 oz) package white cake mix
3 eggs
1 cup coffee liqueur
1/2 cup vegetable oil
1 (3.5 oz) vanilla pudding mix
1 1/2 cups milk
1 (8 oz) package cream cheese room temperature
1 (12 oz ) container whipped topping

1. Preheat oven to 350 degrees F and lightly grease and flour and 9 x 13 inch pan.
2. Combine cake mix, eggs, coffee liqueur and oil in a large bowl. Mix on medium speed for 2 minutes.
3. Bake at 350 degrees F for 25-30 minutes. Cake will spring back to the touch, or a toothpick inserted in the middle will come out clean, when it's done.
4. Cool cake before frosting.
5. To Make Frosting: combine pudding mix, milk, cream cheese and whipped topping with an electric mixer until well-blended. Spread on cooled cake and store in refrigerator.

About the Author, Robyn Rychards

Robyn Rychards grew up in the granola bowl of the United States, Boulder Colorado, a town filled with fruits, flakes and nuts. She considers herself a Jack-of-all-trades-master-of-none and has taught herself to sew, paint, play the piano, garden, cook, the list goes on. But now that her books are published, she’s thrilled to finally be considered a master of one. At least as much as a person can be, for the learning never really stops.

She feels her active imagination is a blessing and a curse, with the blessing far outweighing the curse since it has led her to fulfil her dream of writing for Harlequin. Robyn started writing stories when she was a teenager because she didn’t have enough books to read. Sometimes she finds it hard to believe that people are willing to pay her to do something she enjoys so much, but mostly she’s happy to have such a wonderful excuse not to cook and clean. And a job that means you can stay in your jammies as long as you want? That’s priceless.

Connect with Robyn Rychards on the web:

Website         Facebook          Twitter

Cruising With Danger

After the stress in a busy Chicago ER, Sage Brady now enjoys working as a doctor on a cruise ship. Until she temporarily takes over the position of Chief Medical Officer and learns the previous doctor was murdered. Then she discovers narcotics being smuggled through the ship’s dispensary. But it’s the hot detective assigned to the case that threatens her peace of mind most of all.

Detective Dace Langdon hates his undercover assignment as a cruise ship security guard, but it’s better than the vacation his boss suggested. Being assigned to work with the sexy Chief Medical Officer is a complication he doesn’t need.

They could be trapped on the open sea with a murderer and drug smuggler. Can they figure out what's going on without Sage becoming the next target? Will their attraction to each other complicate the investigation or lead to something lasting?


  1. If you replace to coffee part with chocolate, I'm all on board, wholeheartedly. (And I think Robyn's book sounds fabulous.)

  2. sounds so delicious! thank you for sharing!

  3. The book sounds fantastic and the recipe is on my list to try! Hugs and Happy Thursday! RO

  4. That recipe probably works just as well with a chocolate substitute as well, it sounds absolutely delicious! Definitely worth baking to sit down with a cup of tea and Robyn's book on a Sunday afternoon. Thanks so much for sharing! ♡♡♡


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