Recipes from The Bliss Family Cookbook

Did you and your tweens enjoy Bliss by Kathryn Littlewood? We loved the magic, adventure, baking, humor, and fun, as we wrote in our review of the Bliss Trilogy. 

So, for the holidays, besides gifting Molly with Bliss, we also created a few recipes based on The Bliss Family Cookbook.  For us, the fun was to find small blue mason jars, just like the magical ones in the book, and recreate the ingredients to go with the recipes we made based on the ideas in the book.  For the Elector-Correcto Cake, for example, we put green and yellow decorating sugar into the mason jars and labeled it Lightning Bolt Sugar–and concocted a recipe based on a favorite chocolate cake, with the addition of the sugar.  Lots of fun!  We also created magical ingredients and recipes for Cookies of Truth and Singing Gingersnaps. Give it a try–it’s a blast.

To give you an idea of the recipes, take a look at the Electro-Correcto Cake recipe below.  Enjoy!

Electro-Correcto Lightning Chocolate Cake

This recipe is very useful to cure people who have been electrocuted by lightning—or any other electro-magnetic surges (like the kind Mom and Grandma have that stops watches!). To gather your own lightning bolts to put on the cake, you need to go out in a lightning storm, pull the lid off your mason jar and raise the jar high over your head. The lightning bolt should light up the sky and then funnel into your jar. Close the lid quickly! (We captured some for you for your first few cakes.)

 We adapted the recipe to make it chocolate instead of vanilla, but we tried it out and it really works! We also decided to add the Lightning Bolt Sugar on the frosting since it is so pretty.


  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup cocoapowder
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • Lightning Bolt Sugar


  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).


  • For a final stirring, turn the batter with a spoon 10 times while saying “Electro-Correcto.”


  • Pour batter into prepared pans.


  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY shocking” CHOCOLATE FROSTING. Before the frosting sets, take out the Lightning Bolt Sugar. We used 2 Tablespoons for the one-pan cake. Sprinkle on top of the frosting. Makes 12 servings.


  • ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  • THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  • BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.


  • CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.


  • 1/2 cup (1 stick) butter or margarine
  • 2/3 cup cocoa powder
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract



  • Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  • Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.



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