Showing posts with label easy chocolate cake. Show all posts
Showing posts with label easy chocolate cake. Show all posts

Monday, March 5, 2012

Cherry Cravings

It all began when I saw a blog about making your own cherry pie filling.  So easy!  But the writer went a step further.  She had some cherry pie filling left over and used it on waffles!  Oh my!  I couldn't get that picture out of my head.  I wanted cherry pie filling.  Do you ever get cravings for something?

Fortunately, we have plenty of cherries in the freezer and it's time to use them up.  So I thought about what I could make that would involve cherry pie filling that wasn't a pie or a cobbler.

Of course -- cake.  But wouldn't it be better if the cake were chocolate?  Anyone drooling yet?

Let's be honest, this cake can stand alone.  It doesn't need cherries to dress it up.  You could frost it with your favorite icing (maybe Sheila's cream cheese and maple icing?), sprinkle with powdered sugar, or eat it plain. 


This is a dump cake.  No fancy steps required.  The perfect cake for those times when the phone rings and someone says "we're about two hours away -- do you feel like company?"  Ack! You just dump the ingredients into a mixer, mix, and bake.  Also excellent for midnight madness, when you need something yummy -- fast!

One of these days I'm going to try this as an all chocolate cake with chocolate fudge frosting.  I bet it's perfect for that.


Chocolate Cake

1 9x9 square baking pan

1 cup sugar
1 cup flour
6 tablespoons cocoa powder
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 tablespoon balsamic vinegar
1/2 cup milk
1/2 cup butter (melted)
1/2 cup hot water
1 teaspoon instant coffee
1 1/2 teaspoons vanilla

Preheat over to 350.  Lightly grease the pan.

Place all the dry ingredients in a mixing bowl and mix.  Pour the balsamic vinegar into the milk and stir (it will make some globs, which is what it's supposed to do).  Place the coffee in the hot water and dissolve.  Add all the wet ingredients to the dry ingredients and mix.  It will be quite thin.

Pour into pan and bake 30 minutes or until a cake tester comes out clean.

After being refrigerated overnight.  Yes, a little mouse nibbled at that back corner.  


CHERRY TOPPING (optional)

27 ounces frozen Bing cherries
1/4 cup sugar
1/4 cup cornstarch
1/2 cup cold water

Pour cherries and sugar into a saucepan.  Dissolve the cornstarch in the cold water and add to pan.  Bring to a boil and gently boil, while stirring, for two minutes.  Cool very briefly.  Pour over top of cake.  When cool enough, refrigerate overnight or until the cherries are set.






Monday, May 23, 2011

Chocoholics Unite!

Some days you get lucky because a sinfully delicious, moist piece of chocolate heaven lands on your plate.  No matter what kind weather or calamity you might be dealing with, a truly wonderful piece of chocolate cake can restore tranquility to your life.  This recipe is the kind of thing that gives box cakes a verrrry bad name.  It's so easy and so good that I can promise chocoholics will ask for more.

It's a bit deceiving, because it doesn't look like much and it baked with a big crack in the middle.  But one bite was enough to make me a believer.  Plus, it's even better after it has been refrigerated, which means you can make it a day ahead of time.  Could it be more perfect?

Now that the rain has stopped for two days, the blueberries are promising to ripen and the raspberries are already little pale nubs.  That means it's time to clear the freezer of last year's fruit.  I happened to find a nice bag of bing cherries so I went in search of a chocolate cherry cake.  One of the big favorites in my family is Black Forest Cherry Cake, but it's a bit of a production.  I happened upon this recipe from Gourmet, which is so simple and easy, and oh, my -- it's going in the keeper file!


Chocolate Cherry Cake


1 pound cherries, pitted
1/2 cup sugar

boiling water
1 teaspoon vanilla
3/4 cup unsweetened cocoa powder

2 cups flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt

2 sticks butter
1 1/4 cups packed dark brown sugar
4 large eggs
1 cup semisweet chocolate chips


1. Mix the 1/2 cup sugar with the cherries.  Let stand for 2 hours.

2. Preheat oven to 350.  Butter and flour a 9x13 baking pan.

3. Drain the cherries, pouring the cherry liquid into a measuring cup.  Add enough boiling water to bring the liquid to 1 1/2 cups.  Mix in the cocoa and the vanilla.

4. Mix the flour with the baking powder and salt.

5. Beat the butter with the sugar until lighter in color. Beat in the flour mixture and the cherry liquid mixture, alternating until well blended.

6.  Stir in the cherries and the chocolate chips.

7.  Pour into prepared pan and bake 35- 40 minutes.




Chocoholic heaven!



Have you heard about Wendy's contest?

A Parfait Giveaway

In honor of the June 7 release of A Parfait Murder (the third Mystery a la Mode), which features a story line about the Lantana Round-Up Rodeo Queen Pageant, I'm giving away a little cowboy couture: a leather and rhinestone cuff, and a "rodeo queen" keychain.




Eligibility: This contest is open to everyone living in the U.S. and Canada. One entry per person, please.

How to Enter: Send proof of purchase of A Parfait Murder (either a receipt, or a picture of you holding the book, by e-mail to wendylynwatson@gmail.com. Put the words "Parfait Giveaway" in the subject line.

Entries must be received by 5:00 PM Central Standard Time on Friday, June 17. I will randomly select one entry, announce the winner on MLK on Saturday, June 18, and contact that person via e-mail. If I do not get a response within 7 days, I'll draw another name.