by Cindy Bell
Hot Chocolate and Homicide
Chocolate Caramels and Conmen
Picnics, Pies and Lies
Donut Truck Cozy Mysteries
Deadly Deals and Donuts
Fatal Festive Donuts
Bunny Donuts and a Body
Strawberry Donuts and Scandal
Sage Gardens Cozy Mysteries
Birthdays Can Be Deadly
Money Can Be Deadly
Trust Can Be Deadly
Ties Can Be Deadly
Rocks Can Be Deadly
Jewelry Can Be Deadly
Numbers Can Be Deadly
Memories Can Be Deadly
Paintings Can Be Deadly
Snow Can Be Deadly
Tea Can Be Deadly
Greed Can Be Deadly
Clutter Can Be Deadly
Wagging Tail Cozy Mysteries
Murder at Pooch Park
Murder at the Pet Boutique
Dune House Cozy Mysteries
Seaside Secrets
Boats and Bad Guys
Treasured History
Hidden Hideaways
Dodgy Dealings
Suspects and Surprises
Ruffled Feathers
A Fishy Discovery
Danger in the Depths
Celebrities and Chaos
Pups, Pilots and Peril
Tides, Trails and Trouble
Racing and Robberies
Athletes and Alibis
Bekki the Beautician Cozy Mysteries
Hairspray and Homicide
A Dyed Blonde and a Dead Body
Mascara and Murder
Pageant and Poison
Conditioner and a Corpse
Mistletoe, Makeup and Murder
Hairpin, Hair Dryer and Homicide
Blush, a Bride and a Body
Shampoo and a Stiff
Cosmetics, a Cruise and a Killer
Lipstick, a Long Iron and Lifeless
Camping, Concealer and Criminals
Treated and Dyed
A Wrinkle-Free Murder
A Macaron Patisserie Cozy Mystery Series
Sifting for Suspects
Recipes and Revenge
Mansions, Macarons and Murder
Nuts About Nuts Cozy Mysteries
A Tough Case to Crack
A Seed of Doubt
Roasted Penuts and Peril
Heavenly Highland Inn Cozy Mysteries
Murdering the Roses
Dead in the Daisies
Killing the Carnations
Drowning the Daffodils
Suffocating the Sunflowers
Books, Bullets and Blooms
A Deadly Serious Gardening Contest
A Bridal Bouquet and a Body
Digging for Dirt
Wendy the Wedding Planner Cozy Mysteries
Matrimony, Money and Murder
Chefs, Ceremonies and Crimes
Knives and Nuptials
Mice, Marriage and Murder
About the Author
Cindy Bell is a USA Today and Wall Street Journal Bestselling Author. She is the author of the cozy mystery series Wagging Tail, Donut Truck, Dune House, Sage Gardens, Chocolate Centered, Macaron Patisserie, Nuts about Nuts, Bekki the Beautician, Heavenly Highland Inn and Wendy the Wedding Planner.
Cindy has always loved reading, but it is only recently that she has discovered her passion for writing romantic cozy mysteries. She loves walking along the beach thinking of the next adventure her characters can embark on.
You can sign up for her newsletter so you are notified of her latest releases at http://www.cindybellbooks.com.
Devil’s Food Cake Recipe
Ingredients:
Cake
1 cup hot water
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
7 ounces butter at room temperature
1 cup superfine sugar
1/2 cup brown sugar
2 eggs at room temperature
1 teaspoon vanilla extract
1/2 cup plain yogurt
Chocolate frosting
3 ounces bittersweet chocolate
7 ounces butter
3-4 cups confectioners’ sugar
3-4 tablespoons of milk to loosen if required
Preparation:
Preheat the oven to 350 degrees Fahrenheit.
Butter and line the base of 2 x 9-inch cake tins.
In a bowl whisk the hot water and cocoa powder together until smooth.
Sieve the flour, baking powder and baking soda together in another bowl.
In another bowl cream together the butter and superfine sugar until light and fluffy. Mix in the brown sugar. Gradually add the eggs one at a time. Beating between each addition. Add in the vanilla extract.
Mix in the yogurt alternating with the flour mixture into the butter mixture. Mix in the cocoa and water mixture.
Divide the batter evenly between the two prepared cake tins.
Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted in the middle comes out clean.
Leave the cakes to cool in the tins for about 10 minutes and then remove from the tins and cool on a wire rack. Once cooled remove parchment paper from the base of the cakes.
To make the frosting melt the chocolate and butter over a low heat. Preferably in a double boiler. Once melted leave aside to cool slightly. Whisk the confectioners’ sugar into the chocolate mixture until the desired consistency. Add some milk to loosen if required.
Spread the frosting over the bottom of one of the completely cooled cakes then place the bottom of the other cake on top to sandwich the bottoms together. Spread the rest of the frosting over the top and sides of the cakes.
Enjoy!