It’s a (decadent) piece of cake.

12 Apr

Baking isn’t my “thing” – sadly because I am often disappointed with the results. Could be me. Could be the recipe. But I continue to try! I just bought myself a new 13 x 9-inch covered cake pan at the Nordicware Outlet store and was combing my cookbooks for a recipe where I could use it. And I found one in General Store Of Minnetonka’s Cookbook. Wish I could tell you when it was published but I couldn’t find a publication date anywhere! It’s a collection of favorite recipes from staff, customers and local celebs. I actually submitted a recipe for a salad – which is included in the book!

It’s a 369-page spiral bound book that can still be purchased in the General Store. Love that store – best place to get gifts for anyone and everyone! And their in-house café bakes these amazing popovers plus they make wonderful homemade soups. And yes, they have a great website where you can order gifts if you don’t live in Minnesota!

I was specifically drawn to this recipe because A. The woman who submitted it baked this for her daughter’s wedding; how could it be anything but wonderful? B. it sounded amazingly decadent C. I could sneak a piece and send the rest with my husband tomorrow for his staff’s enjoyment!

I hesitate sometimes to make recipes from books like these – as they are often missing pan sizes and directions can be vague. This recipe is pretty straightforward. I’m actually doing a “two-fer” today – including a recipe for a chocolate frosting, also in the cookbook, and submitted by someone else. The two together are a match made in heaven. The cake, thanks to cake flour (which is lighter than all-purpose flour) and the creamy rich chocolate frosting are a chocoholic’s dream come true. You might need a glass of milk to wash it down. One warning on the frosting. Wait to make it until the cake is cooling as it thickens the longer it sits; I ended up having to thin it a bit with some heavy cream so I could spread it on the cooled cake. YUM!

Chocolate Cake

2 cups sugar

1/2 cup butter

2 eggs

3 squares bittersweet chocolate (I used 3 ounces), melted and cooled

1/2 cup buttermilk

2 cups cake flour

1 teaspoon vanilla

1 1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup boiling water

Cream sugar and butter together (I used an electric stand mixer). Add 2 eggs, one at a time. Beat. Add 3 squares bitter chocolate. Add buttermilk, cake flour, vanilla, baking soda and salt. Beat; clean beaters often. Last, add 1 cup boiling water. Bake in 13 x 9-inch baking pan at 325 degrees for 45 minutes.

Recipe from Anne F. Smith, Minnetonka, MN

Chocolate Frosting

1/4 cup margarine/butter

1/4 cup water

1 cup sugar

6 large marshmallows

3/4 cup chocolate chips

1 teaspoon vanilla

Combine first 4 ingredients (in a saucepan), bring to boil and boil for 1 minute on stove. Remove from heat and add chocolate chips and vanilla. Beat well with spoon and cool – beating several times while cooling – it will thicken as it cools – frost cake or bars when it cools to correct consistency to frost. Frosts a 9 x 13-inch cake.

Recipe from Elaine Bocksell, Plymouth, MN

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