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 Raspberry Sour Cream Ice Milk!
12 oz fresh raspberries, 16 oz nonfat sour cream, 2C half and half, 1C sugar
Push raspberries through sieve suspended over a bowl. Let sit for at least 1 hour. What to do with the pulp/seeds: bake in pie, stick in eye, keep, eat or throw out as desired.
Mix puree with sour cream.
Add half and half.
Add sugar. Blend well.
Pour into souffle dish.
Freeze until of desired consistency.
Today we made Raspberry Cream Cake!
First, we made plain cake.
Then we made the cream.
cream layer: 8 oz heavy cream, 12 oz raspberries, 2T superfine sugar
Push raspberries through sieve. Discard seeds. Reserve 1T sieved raspberries for design layer.
Whip cream with sugar. Fold into sieved raspberries.
Slice cake horizontally into two layers. Spread raspberry cream on cake layers.
design layer: 1T sieved raspberries, 1C powdered sugar
Stir sieved raspberries with powdered sugar. Spoon or pipe onto cream layer with desired design or writing. Chill.