Raspberry Chocolate Sauce Cake

Today we made Raspberry Chocolate Sauce Cake!

2T butter, 1C chocolate chips, 1C raspberry preserves, 1T almond extract, 2/1 2C flour, 1/2C brown sugar, 2t baking powder, 1/2t baking soda, 1/2t salt, 1C chocolate chips, 1/2C unsweetened cocoa powder, 1/4C brown sugar, 2 1/2C boiling water

Preheat oven to 350F. Melt butter and 1C chocolate chips.

Raspberry Choc Sauce Cake

Raspberry Choc Sauce Cake

Mix in preserves.

Raspberry Choc Sauce Cake

Add extract.

Raspberry Choc Sauce Cake

Raspberry Choc Sauce Cake

In bowl, sift together dry ingredients, except for brown sugar. Mix in 1/2C brown sugar. Add to butter mixture. Press into greased 9″ X 13″ rectangular pan.

Raspberry Choc Sauce Cake

Raspberry Choc Sauce Cake

In bowl, sift cocoa. Mix with 1/4C brown sugar. Stir in 1C chocolate chips. Pour boiling water over this. Stir until cocoa is dissolved. Pour on top of batter in pan. Bake 30-35 minutes or until center is set. Serve warm. Just to overdo it, serve with chocolate syrup.

Raspberry Choc Sauce Cake

Hot Fudge Pudding Cake

Today I made Hot Fudge Pudding Cake!

This recipe is from Hershey’s cocoa.

1 1/4C sugar, 1C flour, 7T cocoa, 2t baking powder, 1/4t salt, 1/2C milk, 1/3C butter, melted, 1 1/2t vanilla extract, 1/2C packed brown sugar, 1 1/4C hot water

Preheat oven to 350F.

oven

Stir together 3/4C sugar, flour, 3T cocoa, baking powder and salt.

dry

dry

dry

Stir in milk, butter and vanilla. Beat until smooth.

milk

butter

butter

batter

Turn into greased rectangular or square pan.

pan

pan

Stir together remaining 1/2C sugar, brown sugar and remaining 4T cocoa.

sugar

cocoa

cocoa

Sprinkle mixture evenly over batter.

topping

topping

Pour hot water over top. Do not stir.

water

water

water

Bake 35-40 minutes or until center is almost set. Cool 15 minutes before serving.

eat

Lemon Cake Pudding

Today I made Lemon Cake Pudding!

2T butter, melted, 6 eggs, separated, 1/2t cream of tartar, 6T flour, 2C sugar, 12T lemon juice, 3C milk

Preheat oven to 350F. Beat yolks until light. Add flour, sugar, butter and lemon juice. Blend well. Stir in milk. Blend well. In separate bowl, beat whites until frothy. Add cream of tartar. Beat until stiff but not dry. Fold into yolk mixture. Pour into greased dish. Bake until top (cake) layer is firm, about 50-60 minutes. Top may be lightly or darkly browned, depending on the shape and size of pan used. Garnish with dried mint leaves and/or sprinkles.