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Triple Layer Chocolate Cake with Vanilla Buttercream | The perfect after dinner slice with a glass of cold milk!

Chocolate Layer Cake with Vanilla Buttercream

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Today, I’m featuring an outrageously delicious  Chocolate Layer Cake with Vanilla Buttercream. You’ll want a big glass of chilled milk with your slice! 

Slice of Chocolate Layer Cake with Vanilla Buttercream on a white plate with strawberries

Chocolate Layer Cake for National Dairy Month

Did you know June is National Dairy Month? The change of seasons is a cue to dust off the ice cream maker in preparation for the hot, humid weather to come. My fridge is always stocked with butter, milk, buttermilk, cream, yogurt and a variety of marvelous cheeses—waiting for the perfect recipe. So if you’re a huge dairy fan like me, you’ll want to pick up a copy of The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families. 113 delicious recipes are featured, all easy to make and many paired with a snippet from the dairy farmer who contributed the recipe.

One of the goals of this cookbook is to connect people to those that produce their food.   This gem spotlights the hardworking farmers who put the milk on our table–as we sometimes forget the dairy doesn’t magically appear on the grocery store shelves. From recipes for lunch,  dinner, snacks, and desserts, like this Chocolate Layer Cake with Vanilla Buttercream, as well as celebratory dishes for all occasions, you’ll see how dairy is integral to the American menu as well as garner inspiration to cook up some terrific dishes.

 Chocolate Cake with Vanilla Buttercream Filling unfrosted on a cake stand next to an open cookbook

Chocolate Layer Cake with Vanilla Buttercream

I have tabbed numerous pages in this cookbook, but the one that first grabbed my attention first was this Chocolate Layer Cake with Vanilla Buttercream. According to my family, I don’t bake nearly enough cakes! It was a done deal once I showed them the photo in the cookbook. My youngest was home from college for the summer and we were having the first family dinner since Easter. A chocolate dessert is always in order for our family gatherings. Wouldn’t yours give this cake rave reviews? Mine did.

Each chapter profiles real-life dairy farm families from across the country that work tirelessly to provide you with fresh, wholesome and nutritious milk and other dairy products. The most compelling of those mentioned was a Wisconsin dairy family whose relatives settled in the Milwaukee area in 1875. The Koepke Family Farms has won soil conversion awards for their system of terraces, which prevents erosion, and their practice of crop rotation, which is imperative for good soil. As the suburbs grew to their boundaries, these farmers worked on developing relationships with their new neighbors, selling their cheeses and dairy products at the local farmers’ market.

And there just may be a connection to my family. First of all, my father-in-law was raised on a dairy farm in Northern Wisconsin. And his brother-in-law shared the last name of Koepke with these dairy farmers. Makes me wonder. This cookbook is chockfull of must-make recipes like Apple-Pecan Coffee Cake, Blackened Fish Tostadas with Watermelon Salsa, Artichoke and Roasted Red Pepper Yogurt Dip, Parmesan Chicken Fettuccine, Buttermilk Brownies, and Pumpkin Date Stack Cake with Mascarpone Frosting to name a few. The Dairy Good Cookbook can be purchased wherever books and e-books are sold, including Amazon, Barnes and Noble and Indie Bound. You’ll definitely want to add this to your repertoire!

A slice of Triple Layer Chocolate Cake with Vanilla Buttercream on a white plate next to a glass of milk

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Triple Layer Chocolate Cake with Vanilla Buttercream | The perfect after dinner slice with a glass of cold milk!

Chocolate Layer Cake with Vanilla Buttercream

An indulgent, celebratory chocolate layer cake filled with vanilla butterceam

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Yield 12 servings



  • Softened butter, for the baking pans
  • 1 cup unsweetened cocoa powder
  • 1/2 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 2 1/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons vanilla extract


  • 3/4 cup chocolate chips
  • 1/2 cup heavy cream
  • 4 tablespoons butter
  • 2 1/2 cups powdered sugar


  1. For the cake, preheat the oven to 350ºF. Butter three 9-inch round nonstick cake pans and line the bottoms with waxed paper.
  2. Bring 2 cups of water to a boil in a medium saucepan over medium-high heat. Remove from the heat, add the cocoa powder, and whisk until smooth. Allow to cool to room temperature, about 30 minutes.
  3. Beat the butter in a large mixing bowl with an electric mixer on medium speed for 1 minute. Add the granulated sugar and beat until fluffy, about 2 minutes, scraping down the sides of the bowl occasionally. Add the eggs and vanilla extract and beat until well blended.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the cooled cocoa mixture to the butter mixture in three additions. Beat until thoroughly mixed.
  5. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until a cake tester inserted in the centers of the cakes comes out clean. Transfer the pans to wire racks. Let cool in the pans for 10 minutes. Remove the cake layers from the pans and gently peel off the waxed paper. Let cool completely.
  6. For the filling, beat together the powdered sugar, butter, and vanilla extract until smooth and spreadable. Set aside.
  7. For the frosting, combine the chocolate chips, heavy cream, and butter in a medium saucepan over medium-low heat, whisking until melted. Gradually add the powdered sugar and whisk thoroughly. Remove the pan from the heat and place in a large bowl that is partially filled with ice to cool, 5 to 10 minutes. Stir occasionally while cooling to prevent the frosting from becoming too stiff.
  8. To assemble the cake, place a layer on a serving plate. (Use a serrated knife to trim the cake layers to a level surface if necessary.) Spread with half the filling. Add the second layer and spread with the remaining filling. Top with the third cake layer. Spread the cooled frosting on the top and sides of the cake.
  9. Serve immediately or cover the cake with a large bowl or a cake keeper and refrigerate up to 3 days. Let the cake stand at room temperature for 3 minutes before serving.


This recipe is used with permission from The Dairy Good Cookbook, Andrews McMeel Publishing, LLC.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 642Total Fat: 25gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 101mgSodium: 285mgCarbohydrates: 100gFiber: 3gSugar: 76gProtein: 6g


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139 comments on “Chocolate Layer Cake with Vanilla Buttercream”

  1. Gorgeous cake, and the cookbook looks awesome. Wish the contest was open to Canadians!

  2. This is the perfect cake for those of us who love chocolate AND vanilla and just can’t choose between them! Total decadence.

  3. I’m always a sucker for a good chocolate cake. That looks amazing! It’s calling my name this morning!

  4. I am no chocolate fan, but I highly doubt I would have a problem sinking my teeth into this! Well, if I didn’t have food allergies that is! LOL

  5. What a rich and decadent cake, Liz. In fact, yours looks even better than the cookbook version!

    Can’t go wrong with a delicious chocolate cake. 🙂

  6. I’m always on the lookout for another good chocolate recipe!

  7. What a great-looking cake! The vanilla filling looks so good between the layers. This makes me want dessert first.

  8. My dad’s side of the family is Italian and he always made great lasagna and baked ziti dishes for our occasions. I now make these dishes for our special events because they are delicious and feed a lot of people.

  9. I adore Mac and Cheese, we live in the pacific northwest I make a Tillamook extra sharp mac and cheese and put in it hot sauce and tiny shrimp, on top bread crumbs I bake from stale sourdough bread..Yummmmeee no one who has tasted my Mac and Cheese dislikes it I use huge macaroni and sometimes I put some marianara in a gravy boat for those who desire some gravy with their Mac and Cheese..Would love to win this contest, love your blog and great recipes..I think dairy products and dairies in the pacific northwest have to be the finest in all of the USA especially the Tillamook ice cream factory and up in seattle Molly Moon’s Ice cream is heavenly..Lots of Scandinavian influences in the pacific northwest and farms..From Mary Sampson at!!!!!!!!!!!!!!!!!!!!

  10. My Mom made the best Hush Puppies when I was growing up. She got the recipe from her Mom, and I also made them when I was growing up, and now make them with my daughter! We use buttermilk in my Hush Puppies, and they are so delicious!

  11. Tweet-

  12. Oh, Liz, you had me at triple…. the cake looks amazing and would definitely receive rave reviews from this family as well, I’m sure.
    I love that the cookbook has stories about the farmers. Working with food so much now I have definitely become more appreciative of where it comes from and for those who work so hard to provide us with it. I’ll always have fond memories of visiting that dairy farm when I was in grammar school.

  13. I can’t remember the last time I had a piece of chocolate cake…the photo of your slice looks so good. 🙂

  14. We make our own homemade ice cream shakes in the summer after church on Sundays.

  15. I love a delicious deep chocolate cake with hot fudge on top and dripping with homemade ice cream and whipped cream on top…and maybe a cherry for looks. YUM!!!

  16. We make potato and cheese pierogies. We make them at every celebration event & holiday. Brings back so many wonderful memories being in the kitchen with my grandma, aunts, and mom.

  17. I love this!! Gotta go get that book!!!!

  18. Growing up, my grandma lived in Georgia and when I was little, the first recipe she taught me to make was cheesy mashed potatoes with whole milk. We make these potatoes every Christmas in honor of her. Over the years, our family has modified the recipe by adding bacon or garlic to the potatoes, but they are still as cheesy as ever. We now call these potatoes Granny Potatoes!!

  19. I love to bake, but get all of my recipes out of cookbooks or online. love this Triple Layer Chocolate Cake recipe and I am going to print it out right now. I’ve never made a cake that had a filling different from the frosting on top but I think I’m ready for it!

  20. This cake is gorgeous! Good old fashioned mac ‘n cheese is a dairy favorite in our house 🙂

  21. Chocolate is one of my favorite cakes. I love the 3 layers and all that chocolate, yum. Gorgeous!

  22. Can you believe I rarely make triple layer cakes?!? Usually only two layers – this looks so decadent – I’ll have to give three a try!

  23. Dear Lizzy, what a beautiful cake. Your family asked and boy did you deliver! Sounds like a wonderful cookbook too. xo dear, Catherine

  24. Being triple layered somehow makes it even better! Looks delicious.

  25. Cake? Triple layer? Chocolate? Yup, you’ve got my number. I didn’t know it was national dairy month — I’ll need to make some buttercream frosting (and this cake) to celebrate. 😉 Good stuff — thanks.

  26. Triple layer chocolate cake and a glass of milk. I feel as giddy as a 10 year-old! GREG

  27. My lasagna is a favorite way of using dairy. My mom learned how to make it from my dad’s mom (the grandmother I was named after). She had to be a good cook with 13 children, and my dad was the baby and a little bit pampered by all his older sisters, and he liked my mom to make lasagna just like his mom. Every Italian grandma thinks her way is the best, but most important is to use the best quality ricotta, paremsean and mozzarella, preferably whole milk cheeses- and lots!!!

  28. My mom’s turkey meat lasagna is a recipe that we’ve enjoyed for years. When I got married, she included the recipe in a box for me to try out in my new home.

  29. tweet–

  30. My mom makes a yule log cake every Christmas that has a delicious chocolate frosting that uses butter.

  31. Oh chocolately wow! This cake looks amazing! Not one, not 2, but 3 layers oh my! I must try to make this. Yum!

  32. My favorite recipe is buttermilk pancakes

    elena150980 at yahoo dot com

  33. It does look outrageously delicious.

  34. The cookbook looks interesting! Anything with cheese, mac and cheese from scratch, or ricotta stuffed shells are a hit with me.

  35. Darn! Not seeing where to enter the sweepstakes but will Tweet. Love your luscious cake of course. But also really respect the idea of honoring those who provide us with the beautiful dairy products which makes everything taste sooo good!

  36. I make a cake with a cream puff crust, pudding and cream cheese and whipped topping Everyone wants it for their birthday and special occasions

  37. One of our family favorite recipes is stuffed pasta shells. I got this recipe clear back in high school in a food service class and to this day the whole family still makes them.
    cshell090869 at aol dot com

  38. tweeted
    cshell090869 at aol dot com

  39. Here’s my Tweet <3

    And one of my fave ways to use dairy is the make ice cream and then top it with mounds of whipped cream!

  40. The Queen of Baking has done it again! It doesn’t get more perfert-looking than that!! Wow!

  41. your cake looks GORGEOUS! I love the vanilla buttercream paired with the decadent chocolate cake <3

  42. Heyya.This cake is gorgeous! Good old fashioned mac ‘n cheese is a dairy favorite in our house 🙂

  43. This recipe celebrates our love for dairy and includes cows milk and cheese. We found it online and we love to have it on Sunday mornings a few times a month. These breakfast meals are meaningful to us because we enjoy a wonderful meal together and great family time. bacon and eggs casserole recipe
    4 bacon strips
    18 eggs
    1 cup milk
    1 cup (4 ounces) shredded cheddar cheese
    1 cup (8 ounces) sour cream
    1/4 cup sliced green onions
    1 to 1-1/2 teaspoons salt
    1/2 teaspoon pepper
    In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
    In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
    Pour into a greased 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes. Yield: 8-10 servings.

  44. When I make ice cream, it is Philadelphia ice cream, which means that there are no eggs. So I don’t need to make a custard before putting the ingredients in my ice cream maker. This appeals to my lazy self. And now that it is Spring, there are a plethora of fruits and berries to add to my ice cream. I can’t find my recipe card, so I can’t post the recipe right now. Oops

  45. Everything sounds and looks divine. I am so craving a slice now:)

  46. More a method than recipe – I make Chicago style pizza with extra extra cheese, for my husband, who grew up in Chicago and misses the food there sometimes.

  47. We always have sweet potato gratin for holiday get-together. It is a family tradition dish that has been passed down through the generations.
    tcarolinep at gmail dot com

  48. -

  49. Yummmmmmm. I love everything dairy specially cheese. Your chocolate cake looks awsome.

  50. Lizzy,
    My Italian family has many dishes made with milk that have been handed down during the generations, like lasagna, manicotti, baked ziti, ravioli and more that I can’t think of just now. Plus I have some new ones that I make all the time, like ravioli with creamy tomato sauce, penne with Vodka sauce, cannoli, cheesecake, pastaciotti and anything milk chocolate.
    Thanks for the wonderful giveaway.

  51. My favorite dairy dish to make is lasagna. I got the recipe from a neighbor years ago & it never fails to please!

  52. Oh my! This cake is heavenly!

  53. A dish that has meaning for me is cauliflower au gratin. It was the first recipe I ever made by myself, and my parents loved it!

  54. Mmmm, mmmm, mmmm! Liz, I can’t imagine chocolate without milk or cream! What a delicious and decadent cake and generous giveaway!

  55. Liz, I am totally confused about this giveaway….other than leaving a comment, where do you want me to share a dairy recipe? Is there a rafflecopter process? Sorry, my bad. I claim the stupidity! Please just let me know and I’ll follow the instructions. Thanks!

  56. A dish I have always loved was cheese stuffed Italian shells. My mom always used cottage cheese instead of ricotta. I liked it so much, I would request it for my birthday dinner as a kid!


  57. Replying for who was unable to post a comment 🙂

    This recipe celebrates our love for dairy and includes cows milk and cheese. We found it online and we love to have it on Sunday mornings a few times a month. These breakfast meals are meaningful to us because we enjoy a wonderful meal together and great family time. bacon and eggs casserole recipe
    4 bacon strips
    18 eggs
    1 cup milk
    1 cup (4 ounces) shredded cheddar cheese
    1 cup (8 ounces) sour cream
    1/4 cup sliced green onions
    1 to 1-1/2 teaspoons salt
    1/2 teaspoon pepper
    In a large skillet, cook bacon over medium heat until crisp. Remove to paper towel to drain.
    In a large bowl, beat eggs. Add milk, cheese, sour cream, onions, salt and pepper.
    Pour into a greased 13-in. x 9-in. baking dish. Crumble bacon and sprinkle on top. Bake, uncovered, at 325° for 40-45 minutes or until knife inserted near the center comes out clean. Let stand for 5 minutes. Yield: 8-10 servings.

  58. I grew up in Hong Kong and one of the famous dessert is custard tart. The silky custard is made with whole milks, eggs, sugar; all baked in a buttery crust. My Aunt make this tart every year at our Christmas family gathering and I make it for my kids from time to time at home. It’s probably my favorite dessert to enjoy.

    amy [at] utry [dot] it

  59. A recipe that has been passed down to me in my family is ham & cheese crepes, they are just so delicious and can be frozen!
    Recipe as follows
    • 2/3 cup cold water
    • 2/3 cup plus 4 to 6 tablespoons cold milk, divided
    • 1 cup all-purpose flour
    • 2 eggs
    • 1/4 cup butter, melted
    • 1/4 teaspoon salt

    • 1 to 2 tablespoons Dijon mustard
    • 8 thin slices deli ham
    • 1 cup (4 ounces) shredded cheddar cheese

    • • In a blender, combine the water, 2/3 cup of milk, flour, eggs, butter and salt. Cover and process until smooth. Refrigerate for 1 hour. Add remaining milk if batter is too thick.
    • • Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between. Cover and freeze for up to 3 months. Yield: 16 crepes.
    • • To use frozen crepes: Thaw 8 crepes in the refrigerator for about 2 hours. Spread each with mustard; top with a slice of ham and sprinkle with cheese. Roll up tightly.
    • • Place in a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 375° for 10-14 minutes or until heated through.

  60. We have a cream cheese pound cake recipe that has become a family standard and favorite. My dad was first to make it and I also make it on occasion. This super rich cake has a whopping 6 eggs in it and 2 full sticks of butter! As kids, my siblings and I loved this cake and now our chilren have grown to love it as well to the point that they fight over who’s going to get the last piece.
    sazzyfrazz at gmail dot com

  61. My peanut butter cheesecake is a hit every holiday season with my family; I always make it.

  62. If it were up to my family chocolate would be the only flavor cakes I’d bake, especially chocolate truffle cake. The first time I made it our second oldest son was home on leave from his army post in Korea and it’s a must have whenever we are all together. The copious amounts of butter and cream dictate that small slices should be in order. Notice I said, “should”!

  63. I absolutely love a Buttermilk Pie

  64. I make yogurt cheesecake bites for my husband for special occasions. He loves cheesecake, so it makes him happy. 🙂 Here’s the recipe!

  65. When I was a kid, I used to help my grandma cook and bake a lot. I learned so much from her! One of her best, and my favorite, recipes was for her creamy wild rice soup. Heavy cream and milk made it so creamy and delicious!

  66. When I was a kid, I used to help my grandma cook and bake a lot. I learned so much from her! One of her best, and my favorite, recipes was for her creamy wild rice soup. Heavy cream and milk made it so creamy and delicious!

  67. I enjoy making homemade ice-cream for my family. Whole family loves it!!

  68. My favorite would have to be my mom’s pumpkin cheesecake! She includes it at every holiday meal, and it is something everyone looks forward to.

    Thanks for the chance to win!
    wildorchid985 AT gmail DOT com

  69. TWEET–

  70. my mother in law makes the best banana pudding. It is a family favorite.

  71. I love Roasted Fingerling Potatoes with Herbs, Cherry Tomatoes, and Fresh Mozzarella. Thanks for the giveaway! 🙂

  72. I have a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great.

    Combine 3 1/2 cups peeled and diced potatoes, 1/3 cup diced celery, 1/3 cup finely chopped onion, 3/4 cup diced cooked ham and 3 1/4 cups water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in 2 tablespoons chicken bouillon granules, salt and pepper to taste. In a separate saucepan, melt 5 tablespoons butter over medium-low heat. Whisk in 5 tablespoons all purpose flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in 2 cups milk as not to allow lumps. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

  73. I always made quiches for my kids when they were home and when my son was on his own he learned how to make them for himself.

  74. I like to make creamy fennel soup that was passed down from my grandmother to mom to me!

  75. My dish would be lasagna with ricotta cheese. My grandma used to make this on special occasions like birthdays and holidays. Although she passed away 5 years ago, it reminds me so much of the great family celebrations we had with her when she still was alive. I still make her recipe on birthdays.

    kport207 at gmail dot com

  76. I like making enchiladas because of all the cheese I put in them.

  77. We love making Pimiento cheese dip. Every year when the family gets together someone from the family makes the dip and adds their special touch to it.

  78. When I lived in Wisconsin, we visited the Wisconsin State Fair every year primarily for the cream puffs that were served in the dairy building. Cream puffs filled with sweetened whipped cream, and dusted with confectioner’s sugar-simply the best!

  79. always like making pizza with lots of different cheese, me mom makes the best!

  80. We have a meal that is called white sauce meal that we have passed down through generations.

  81. My favorite dairy recipe is my grandmothers strawberry cheesecake recipe!

    Thanks for the chance to win


  82. I love dairy in anything! but my very favorite way to have it is in a milkshake!! Any and all flavors. I just LOVE milkshakes 🙂 this is special to me because it was always a special treat that my mom would make or that we’d get when we’d go out together 🙂

  83. It has to be my mother-in-laws homemade macaroni and cheese. Its a hit at holiday dinners. I always enjoy making this dish.

  84. My mom cooked the basics for my dad…meat and potatoes, nothing special or fancy. At some point as I got older, I became the mashed potato maker at thanksgiving. Everyone said how they liked my potatoes (perhaps in was the work involved in peeling and mashing that no one else wanted to do, or perhaps it was the addition of just the right amount of milk and butter. So, still nothing fancy and for about 40 years now, my specialty remains mashed potatoes.

  85. For every special occasion my family requests my mini chocolate cheesecakes with cherries. I taught my daughter-in-law how to make them and now her family requests them also.

  86. We love to make cheesecake and the recipe has been passed down from my great grand mother through the generations.

  87. Mac and cheese. It has always been our comfort food.

  88. my favorite dairy recipe that is passed down from my family is my grandma’s creamy cottage cheese and we make this every fourth of July for breakfast

  89. Creamy chicken tortilla soup is a favorite in our family. Thanks!

  90. We love to make homemade cheesecake my grandmother used to make and pass it on to us

  91. My cajun chicken pasta is my favorite and it started with me and will definitely be handed down

  92. Mom’s Sweet Vidalia Onion Pie has turned to be a wonderful side dish for almost every meal!

  93. It’s always tradition for thanksgiving for my grandmother to prepare homemade macaroni and cheese using different cheeses shredded and grated and milk

    tbarrettno1 at gmail dot com

  94. We always make buffalo chicken dip for our family parties.

  95. My wife and I like tres leches cake, we had it at our wedding and we enjoy a slice of our favorite dessert on every anniversary

  96. My son’s favorite food is mac & cheese. I found a recipe for mac & cheese & chicken muffins that I modified to make into JUST mac & cheese. Very simple, very delicious, and according to my son “even better than Applebees!” Here it is – 8 oz macaroni cooked and drained, 1 T butter melted, whisk in 1 T flour and a 1 t. salt. Cook 1 min. Whisk in 1.5 cups of whole milk, bring to boil and simmer 3 minutes. Turn off heat and mix in 1 cup of shredded or cubed white cheddar and .25 cup of shredded parm. I like to add steamed broccoli but it’s perfect without it too.

  97. One year to add a little variety to our Thanksgiving desserts I made cherry cheese pie. It was so good that now I make it every year (and sometimes other times of year as well).

  98. One of my fav cheese recipes is for smoked gouda fondue. We only make it on the Winter Solstice, so it is very special to our family during that holiday.

  99. My mother’s homemade baked macaroni and cheese topped with whole plum tomatoes that I loved while growing and now is our family favorite.

  100. My favorite is a sour cream cheese potato casserole that my Grandmother cooked often. We still fix one every now and then.

  101. I always love to try new recipes

  102. one of my kids fav dishes is a taco dip made with cottage cheese and cream cheese , now they make it for there family

  103. Homemade pizza stone pizza with a mozzarella filled crust and loaded with lots of cheese. My kids enjoy learning how it’s done and eating the results.

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