I know this cooking demo is delayed getting posted on here but life has been crazy busy. On this cooking demo, I am promoting my 2nd cookbook that will be coming out soon. Due to my life being so busy the past few months, the book will not be ready for purchase until May or June.  It is being designed as I write this and I will let you know when you can purchase your copies.

1 cup extra-virgin olive oil
1½ cups buttermilk
2 eggs
1 tsp white wine vinegar
1 tsp vanilla extract
1-2 tsp unsweetened cocoa powder
2½ cups all-purpose flour
1½ cups granulated sugar
⅛ – ¼ tsp salt
1 tsp baking soda
1 (1-oz) container red food coloring
1 (1-oz) container blue food coloring
48-56 oz white chocolate
¼ – ½ cup vegetable oil

Frosting Ingredients
1 – 1 ½ (8-oz) packages cream cheese (reduced fat) (room temperature)
1 – 1 ½ sticks unsalted butter/margarine (room temperature)
1-2 tsp vanilla extract
2 cups confectioner’s sugar
1-2 Tbsp milk (optional)

1. Preheat oven to 350°.
2. Grease two, 9-inch round cake pans.
3. In a mixer with a paddle attachment or a mixing bowl with a hand mixer, mix oil, buttermilk, eggs, vinegar, and vanilla extract until creamy.
4. In a medium bowl, add cocoa powder, flour, sugar, salt, and baking soda and whisk/sift to combine.
5. Slowly combine dry ingredients with wet, mixing on low speed. Scrape sides while mixing. Mix until smooth and well combined.
6. Divide batter in half into two bowls.
7. Fold in/lightly combine food colorings to batter, with one color in each bowl.
8. Pour cake batters into the 2 greased pans.
9. Bake in oven for 20-25 minutes, until a toothpick inserted into each cake comes out clean. Remove cakes when done and let cool in pans.
10. While cakes are baking, beat cream cheese, butter/margarine, and vanilla extract in a mixer/mixing bowl until frosting is light and fluffy.
11. Slowly pour in confectioner’s sugar, mixing on low speed at first. Once sugar is completely incorporated, increase speed and mix until creamy. If too thick, add milk.
12. Put each cake in separate mixing bowls and crumble into small pieces with a fork or hands.
13. Add half the icing to one bowl and half to the other. Thoroughly combine cake and icing in each bowl.
14. With a small scoop/tablespoon/or hands, form small balls from the mixture in the mixing bowls. Place the balls on cookie sheets lined with wax paper. Once complete, chill balls in the refrigerator for 1-2 hours.
15. After balls have chilled, make a double boiler (if you do not have one) by filling a saucepot with 1-2 inches of water and set to medium heat to simmer. Add a glass bowl inside saucepot. It should sit down in the pot but not touch water.
16. Melt white chocolate in double boiler. Stir often while chocolate is melting. Once melted, remove from heat.
17. To thin white chocolate to reach desired consistency for easy dipping, slowly stir in about 1-2 tsp vegetable oil as needed.
18. Carefully dip and coat balls into melted chocolate. Place coated cake balls back on cookie sheets, leaving a little space in between each one. Repeat until all cake balls have been dipped.
19. Refrigerate until white chocolate has hardened. Makes approximately 100 balls.

Food Coloring Colors for the Holidays
Fourth of July – red and blue
Christmas – red, green, and yellow


Original Ingredient:

Replace With (use exact measurements from above unless otherwise noted below):

extra-virgin olive oil

canola oil, coconut oil, vegetable oil, applesauce, or canned pumpkin


1 ½ Tbsp white vinegar and soy, rice, oat, whole, or any percentage of milk.

Mix and let sit 5 minutes.


egg substitutes, ¼ – ⅓ cup silken tofu, or egg whites

white wine vinegar

white distilled vinegar

vanilla extract (check labels for gluten-free)

almond extract

all-purpose flour

cake flour, gluten-free flour blend plus 1 ½ tsp xanthum gum or unbleached flour

granulated sugar

sugar substitutes

food coloring

all-natural food coloring

white chocolate

dark or semi-sweet chocolate

cream cheese (reduced fat)

cream cheese or Tofutti® Better Than Cream Cheese


dairy-free margarine or non-hydrogenated non-dairy butter

Milk (for frosting)

almond milk, rice milk, soy milk, or oat milk

vegetable oil

canola oil


chefs’ tips

–       Store oils in a dark cool place away from heat sources and sunlight.

–       Store flour in air-tight containers to prevent bugs. Adding a bay leaf to flour will also keep bugs away.

–       To check the freshness of an egg, fill a bowl with water. If the egg sinks to the bottom, it is fresh. If it floats, it needs to be discarded.

–       When cracking an egg, a stray piece of shell may fall in with it. Remove quickly by scooping it up with a larger piece of eggshell.