Ready to Bake


 Things You’ll Need:


1. Preheat oven to 425 F. If you are using a prepared dough, follow the temperature on the package.

2. Prepare the dough and spread onto a baking sheet or pizza pan. Place aluminum foil between the pan and the dough, if you like, so the dough won’t stick, or use a bit of cooking spray.

3. Spread the pizza sauce evenly on the dough.
 4. Sprinkle the mozzarella cheese evenly over the sauce.

5. Cut the ham into about 1/2 cup of bite-sized pieces. Arrange the ham on top of the mozzarella. Canadian bacon can be substituted, if you prefer.

6. Cut the pineapple into small pieces if needed, and distribute evenly over the pizza. Top with a bit more cheese, if desired.

7. Place the Hawaiian pizza in the center of the oven. Cook for 8 to 15 minutes, or until the crust is golden brown and the cheese is melted.

Read more: How to Make Hawaiian Pizza |




Mix A- Mix below

1 cup Hershey’s Cocoa
2 cups Boiling water

(mix the above till smooth then cool)

Mix B- Mix well in plastic

2 3/4 cups sifted all purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

– Prepare the rest of the ingredients below

1 cup butter, softened
2 1/2 cups brown sugar
4 pieces eggs
1 1/2 teaspoon vanilla


1. Cream butter; add sugar gradually. (Make sure butter is soft when starting to cream). Cream till light and fluffy.

2. At low speed, add eggs, one piece at a time, mixing thoroughly after each addition. Add vanilla.

3. Add Mix B in fourths and Mix A in thirds alternately, ending with Mix B.

4. Bake at 350 F for 25-30 minutes in two or three 9″ round layer pans. Cool 10 minutes. Turn out onto wire rack.

5. Add fudge icing (see recipe below) to the top of one layer then combine the two layers to ice the whole cake.

The Fudge Icing


1 can condensed mik
1/2 cup cocoa
1/4 cup butter

1. Mix milk and cocoa with wire whisk or wooden spoon until smooth. Strain through a wire strainer.

2. Cook mixture in double boiler. Stir occasionally- when thick, remove from fire and add butter thoroughly.

3. Add desired flavor.

4. Use this icing right away. Keep bowl in double boiler to maintain warmth.

Other notes

1. You can decrease the cocoa down to 1/3 cup.
2. Icing starts getting thick when you see thick icing clinging to the sides of the bowl. Continually scrape sides of bowl until icing becomes very thick.
3. Do not over cook or else you will have a fudge candy.

Another Fudge Icing Recipe

3/4 cup sugar
1/3 cup cocoa
3 tablespoons cornstarch
1 cup evaporated milk ( or 2/3 cup evaporated milk + 1/3 cup water)
Tablespoon butter

1. Mix sugar, cocoa, cornstarch and milk making sure there are no lumps.

2. Cook until thick.

3. Take away from fire and add butter and vanilla. Mix well

(Tip from Lisa, a reader: It should be noted that the icing should be cooked over the lowest heat, stirring constantly until it is thick enough to coat the back of a spoon without dripping. The icing does thicken as it cools so it must be stirred every now and to prevent a film from forming on the top. It may take a couple of times to learn when to stop cooking it, but I think it’s well worth the effort. )

Update– It seems most of the readers can’t get to make fudge icing the right way. I will give you another chocolate icing recipe to use called Easy Chocolate Icing

1/2 bar of butter, softened
1/2 cup cocoa
1/4 teaspoon salt
4 cups powdered sugar (confectioners’ sugar)

4 tablespoons (more or less) HOT water (boiling hot water preferred)


1. Cut in margarine with cocoa, salt and powdered sugar until it resumes the size of cornmeal

2. Add water, 2 tablespoons at a time mixing until smooth.


*The icing can be used to simply frost or pipe out designs on the cakes. Just add more powdered sugar.

* It is very important to sieve the sugar before using



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