Now, let's be real - as a new mom there is only one thing I'm looking for in my recipes. Simplicity. I need it to be easy (okay - and yummy too, obviously). To be able to be complete within a nap time or during play time. I also love recipes that I know I have everything in the cupboard, so I'll be sure to add substitutes for those not-so-readily-available items.

So with that being said, here's my quick and easy version of Angel Food Cake. 

Angel Food Cake (adapted from mindeescookingobsession.com)

• 1 1/4 Cup Powdered Sugar
• 1/4 Cup Sugar
• 1 Cup Flour (I used bleached)
• 1 1/2 Cup Egg Whites, room temperature (Note: equal to the whites of 12 large eggs)
• 1 Tsp of White Vinegar (OR 1/2 Tsp cream of tartar, I just never have this in the house)
• 1 Tsp Vanilla Extract
• 1 Cup Sugar

1. Preheat the oven to 350 degrees (adjust oven racks if need be, for the angel food cake in the centre of the oven).  Also make sure there is no grease on your equipment/pans. 
2. Sift the flour and powdered sugar together 3 times.  Set aside.
3. Beat the eggs whites, vinegar (or cream of tartar), vanilla extract, and salt together for about 30 seconds, then with the beaters or mixer running, add the cup of sugar in a slow steady stream.  Continue to beat on high until stiff peaks form.
4. FOLD the flour/powdered sugar into the egg whites small amounts until all has been folded in.
5. Gently spoon the batter into an ungreased (this is important, and I promise it won’t stick) 10 inch tube or bundt pan.  Run a sharp knife in a circle around the tube pan to even out the batter and pop large air bubbles, but not deflate the batter.
6. Bake at 350 degrees in the centre of the oven for 40 minutes. 
7. Immediately turn and set the pan upside down after removing it from the oven.  If using a 2 piece tube pan, do not remove either parts. Allow the angel food cake to cool completely while upside down.
8. Once cool, flip back over and run a sharp knife around the outside edge and inside tube.  Remove the outside piece of the pan if using a 2 piece tube pan and then remove the cake from the inside piece.  If using a 1 piece tube pan, turn the pan over at a slight angle and use a thin spatula to loosen a the bottom just a bit. The angel food cake should pop right out. If using a bundt pan, you may have to carefully work the cake out with your hands (lightly pulling it away from the details of the pan). But it will come out, even I used a bundt pan.
9. Serve with whipped cream and fruit.

We all love to spoil our fur-babies, don't deny it. If you didn't, you wouldn't be on this page right now. But it's also important to watch what you're giving them, making sure to only stick to ingredients that are safe for your pup. So here's a recipe that does both! 

I've also used this recipe to make pup-cakes (cupcakes), they worked out fantastically. Simply adjust the baking time, checking to see if they are done with a toothpick.

Cake
2 Cup Flour
1 Tsp Baking Soda
1/4 Cup Vegetable Oil
1/2 Cup Peanut Butter
1 Cup Applesauce
1 Cup Pumpkin Puree
2 eggs

Middle Layer:
3-4 medium potatoes
1/4 Cup of Plain Yogurt (same as frosting)

Frosting
1 1/2 Cup of Plain Yogurt (find the one with the least amount of sugar)
3-4 Tbs Peanut Butter

Instructions:
Cake

1. Preheat oven to 350 degrees F.
2. In a large bowl, combine flour and baking soda.
3. In a separate bowl mix together vegetable oil, peanut butter, applesauce and pumpkin puree. Once combined, mix in eggs and mix until combined.
4. Combine wet and dry ingredients and stir until combined.
5. Prepare two 8" round pans by cutting a piece of parchment paper to line the bottom, and grease/oil the sides.
6. Pour mixture into pans.
7. Bake for approximately 25-30 minutes or until a toothpick inserted into the center comes out clean and the cake springs back when pressed lightly.
8. Allow to cool on a wire rack prior to removing from pan.
9. After cooling, add middle layer and frosting.

Middle Layer

1. Boil potatoes until you can easily poke them with a fork.
2. Drain potatoes, add yogurt in small amounts until you get a smooth, but dense mashed potato mixture.
3. Top first cake with mashed potatoes, place second cake on top.

Frosting

1. Mix yogurt and peanut butter together until smooth. Keep refrigerated until ready to use. 
2. Top cake with frosting.

I promise this recipe will put a smile on your dog's face (just like it did my girl).