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Shotz Magazine Look-Back Shotz Magazine was started in 2009 by Casey “Hott Doc” Blair “The Diddy of Da City” after working on and off for years at his grandfather William “Bill” everything DALLAS FAN. When I say everything, I mean EVERYTHING. From his two high schools Skyline Highschool and his favorite beloved Carter Highschool. Every home team Dallas Stars, Texas Rangers, Dallas Mavericks and of course the Dallas Cowboys. You can almost always catch him on the sidelines of home games. Out of his die-hard love for all things Dallas even Dallas women Hott Doc started Shotz Magazine to show love to his city and shine light on local talent. Shotz Magazine is an urban magazine that caters to the up and rising artist, models, car clubs, black owned businesses, and the so called little people who work hard every day and don’t get the recognition they deserve. Although we area Dallas based magazine we have many other cities where our magazine advertises for. We are always welcome and looking for good local rising talent in other cities. We are already in Austin, San Antonio, Memphis, California and Oklahoma more coming soon. Shotz Callerz Hott Doc “The Diddy of Da City” may be the face and owner of Shotz Magazine but you can’t forget about the magic behind the scene Tamara “ToyaB” Amos long time life and business partner. ToyaB handles all the inside leg work phone calls, graphics, and accounts. Not being from Dallas it was and has been an informative ride these last past few years for her rolling the city with “The Diddy of Da City”. Looking back over the years Shotz Magazine has tried to be apart of anything major or small going on in the city. With the relaunch and revamp for 2018 Shotz Magazine plans to come harder and bigger than ever. Always, always, always advertising and reporting all the things you the people find important and would like to share. If you or your business or you know a business, artist, model, car club please feel free to contact us at
Shotz Magazine
Casey “Hott Doc” Blair – shotzmagazineadvt@gmail.com Tamara “ToyaB” Amos – toyabshotzmagazine@yahoo.com
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Cake And Whipped Frosting
Strawberries and Assembly
Preheat oven to 350 degrees. Butter two 9-inch diameter cake pans. In a medium mixing bowl, whisk together cake flour, baking powder, baking soda, and salt; set aside. In a small mixing bowl, add egg and vanilla and whisk until combined. Using an electric mixer on medium speed, cream butter until light and fluffy for 3 minutes, beat in sugar for2 minutes, beat in the egg mixture. Lower mixer speed to low add flour alternately with the buttermilk, starting with and finishing with the flour mixture, scraping down the bowl.
With an electric mixer, add cream cheese, sugar and vanilla and mix until combined. While the mixer is still whipping, slowly pour in the heavy cream. Scrape down the sides of the bowl a few times and continue to whip until util the cream holds a stiif peak.
Pour the batter evenly into prepared pans. Bake in preheated oven, 25-30 minutes, or until golden and a toothpick inserted in the center of the cake comes out clean. Cool on a baking rack for 15 minutes, then remove cakes from pan and cool completely.
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Wash and dry (on paper towels) strawberries. Set aside best looking whole berries for garnish the top of cake. Cut the remain berries, just before ready to assemble, in thick slices. Place the first layer of the completely cooled cake on serving plate. Spread half the whipped cream frosting on top of strawberries. Arrange a layer of strawberry slices on cake. Repeat with second layer, adding whole strawberries with sliced strawberries. Refrigerate for one hour. Serve.
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Courtsey of CNN
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White Diamonds Bar & Grill
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