"Her Sweetest Fortune" Blog Tour and Author Recipe

As part of the February Harlequin Blog Tour, I'm featuring a family recipe from Stella Bagwell, author of "Her Sweetest Fortune" out this month from Harlequin! Check out the book and the recipe below!

HER SWEETEST FORTUNE
by USA Today bestselling author
Stella Bagwell
Harlequin Special Edition; January 17, 2017
$5.75 U.S.; 224 Pages
ISBN-978-0-373-623266

Sophie Fortune Robinson is on a mission. The word around the office watercooler is that the boss's youngest daughter is intent on landing Mr. Right by Valentine's Day—and that she has her eyes, and heart, set on a certain hunk in Marketing.

But when she enlists her longtime pal and coworker Mason Montgomery to teach her how to get a man to notice her, little does she know she's already captured his attention!

Now Mason's in a real bind! He has just a few short weeks to fight his way out of the "friend zone." On his agenda: convincing sweet Sophie that he is the real man of her dreams! Will Fortune smile on true love's venture?

STELLA BAGWELL is a USA Today bestselling author who has written close to 90 books for Harlequin. She lives on the Texas Gulf coast with her husband, where the winters are mild and the summers sweltering. Along with her writing, she stays busy helping her husband care for their 10 horses, 11 cats, and a flock of gulls that always seem to know when it's feeding time!

Bon Appétit and a Book: A special Valentine's Day recipe from Stella Bagwell!

Valentine’s Day wouldn’t be complete without something chocolate! Here’s a cake recipe that my family enjoys.

Buttermilk Cocoa Cake

2 cups sugar, ¾ cup shortening, 2&1/2 cups flour, ½ cup cocoa, 2 teaspoons soda, 1 teaspoon salt, 1 cup buttermilk, 1 teaspoon vanilla, 1 cup boiling water.

Cream sugar and shortening. Add eggs and beat until smooth. Sift dry ingredients together and add alternately with buttermilk to creamed mixture. Add vanilla and water. Pour batter into 13/9 inch pan, or if you prefer layers, two 9 inch pans and bake at 350 degrees until cake springs back when touched.

Frosting

4 cups confectioner sugar, 6 Tbs. cold butter, ½ tsp. vanilla, ¼ tsp. salt, ¼ scant cup milk. Whip with mixer until creamy.

Disclosure: I received a copy of the book in exchange for this post.