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.
Mix in preserves.
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.
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.
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.
Stir together 3/4C sugar, flour, 3T cocoa, baking powder and salt.
Stir in milk, butter and vanilla. Beat until smooth.
Turn into greased rectangular or square pan.
Stir together remaining 1/2C sugar, brown sugar and remaining 4T cocoa.
Sprinkle mixture evenly over batter.
Pour hot water over top. Do not stir.
Bake 35-40 minutes or until center is almost set. Cool 15 minutes before serving.
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.