Three-Layer Chocolate Cake
- - 1 cup butter, softened
- - 2 1⁄2 cups sugar
- - 4 eggs
- - 1 1⁄2 teaspoons vanilla extract
- - 2 3⁄4 cups flour
- - 2 teaspoons baking soda
- - 1/2 teaspoon baking powder
- - 1/2 teaspoon salt
- - 1 cup unsweetened cocoa powder
- - 2 cups boiling water
- - 6 ounces semisweet chocolate chips
- - 1 cup butter
- - 1⁄2 cup light cream
- - 2 1⁄2 cups powdered sugar
- - 2 cups sweetened whipped cream for frosting inner layers
Preheat oven to 350°F. Grease (or spray) and flour three 8-inch round cake pans.
Cream together butter, sugar, eggs, and vanilla in large mixing bowl. Set aside.
Sift together flour, baking soda, baking powder, and salt. Set aside.
Mix together cocoa and boiling water. Add to creamed ingredients. Beat in dry, sifted ingredients. Divide batter into three prepared cake pans. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pans and cool.
For Chocolate Frosting:
In saucepan over low heat, melt chocolate and butter together. Stir in cream. Sit mixture over ice. Stirring constantly, add sugar until frosting holds its shape.
To frost, place one cake layer on serving plate and top with 1 cup whipped cream. Repeat with second cake layer. Add third cake layer and frost top and sides of cake with chocolate frosting.
NEW YORK TIMES BESTSELLER! Home is where good things happen—and for the Romney family, the heart of the home is the kitchen. In The Romney Family Table, Ann Romney, wife of former Massachusetts governor and presidential candidate Mitt Romney, reflects on her many years as a mom, shares family recipes, and describes some of her favorite and not-so-favorite moments of raising a family.
Sweetie Pie Pops
Makes 16-18 (2-inch) pops or 6 (4-inch) mini pies
Apple Pie Filling*
- - 1 medium tart green apple, peeled and shredded
- - 1⁄4 teaspoon ground cinnamon
- - 1 tablespoon packed brown sugar
- - 1 tablespoon flour
- - 1 1⁄2 teaspoons lemon juice
- - 1 tablespoon cold butter, shredded
*Canned pie filling may also be used.
- - 1 unbaked pie crust (homemade or store-bought)
- - 6-inch lollipop sticks (available at craft stores)
- - Small bowl of water
- - 2 tablespoons butter, melted
- - Coarse sugar or sprinkles for topping
- - 1⁄2 cup powdered sugar
- - 1 tablespoon butter, melted
- - 1–3 teaspoons milk
For Pie Filling:
Combine all ingredients.
Preheat oven to 375°F. Line baking sheet with parchment paper or silicone baking mat, if desired.
For Pie Pops:
Roll out pie crust dough on floured surface about 1⁄8-inch thick. Cut out heart shapes (or other shapes of your choosing) and place on baking sheet.
Place about 1–2 teaspoons of filling on each dough cutout, keeping filling at least 1⁄4 inch away from the edges.
Place 6-inch lollipop stick in center of shape, with top of stick near top of shape. Wet your finger in small bowl of water and wet edge of pie crust shape. Wet edges of second pie crust shape (one without filling) and place on top of the other. Press together gently with your fingers to seal cutouts together.
Use fork to crimp edges, being sure to seal edges around stick. Poke fork once into top of pie so steam can vent. If desired, brush top of pie with melted butter and sprinkle with sugar (or leave plain to glaze after baking).
Bake pies 15–20 minutes or until barely golden brown. Cool for a few minutes and then transfer to cooling rack.
Whisk together all ingredients until smooth. Add milk until desired consistency is reached. Gently brush or spoon glaze over pies while still warm. Cool completely before packaging. If desired, place in cellophane bags and tie with ribbons and labels.
from Our Sweet Basil Kitchen
- - 1 (11 oz.) package caramel squares, unwrapped
- - 2/3 cup plus 2 tablespoons evaporated milk, divided
- - 1 1/2 cups flour
- - 2 cups sugar
- - 1/2 cup plus 1 tablespoon Dutch-processed cocoa powder
- - 1 1/2 teaspoons baking powder
- - 1 1/2 teaspoons baking soda
- - 1 teaspoon salt
- - 3/4 cup plus 1 tablespoon unsalted butter, melted
- - 1 1/4 cup chocolate chips
Preheat oven to 350°F and grease 9x13-inch baking pan.
Place caramels and 1/3 cup of evaporated milk in microwave-safe dish. Heat at high power in 30-second intervals, stirring in between each, until smooth and melted.
In another large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
Add melted butter and remaining 1/3 cup plus 2 tablespoons evaporated milk and stir with wooden spoon until the batter is thick, with no floury streaks remaining.
Spread and press half of batter into prepared pan. Bake 8 minutes, remove from oven, and sprinkle evenly with chocolate chips. Slowly pour melted caramel evenly over entire surface of brownies to be sure that everything is covered in caramel.
Using your hands, scoop up palm-sized portions of remaining brownie batter and press flat between your hands. Gently lay over caramel until covered. Return to oven and bake 15 minutes.
Cool before cutting into bars.
- - 2 pints fresh strawberries
- - 1 pound semisweet chocolate
- - 1 pound white chocolate
Wash strawberries with cold water and towel dry. Melt chocolate in microwave in microwave-safe bowl for 30 seconds. Remove bowl and stir chocolate. Repeat 30-seconds-and-stir rotation until chocolate is smooth and runny. Be careful not to burn chocolate. Line baking sheet with parchment paper. Dip strawberries in melted chocolate and place on parchment paper to let chocolate set up.
For an added air, melt small amount of white chocolate and drizzle it over already covered berries.
Considered one of the premiere restaurants in Salt Lake City, The Roof restaurant offers international cuisine and a world-renowned dessert buffet, located in a building that once served as one of the world's grand hotels. Now known as the Joseph Smith Memorial Building, the Hotel Utah operated from 1911 to 1987 before undergoing a complete renovation. In celebration of the building's 100th anniversary, this unique cookbook features recipes from each of the three current restaurants — The Roof, The Garden, and the Nauvoo Café — as well as popular dishes from JSMB Catering Services.
White Raspberry Cake
- - 1 package white cake mix
- - 1 (16 oz.) can raspberry filling
- - 1 cup fresh raspberries, for garnish
Whipped Cream Frosting
- - 2 cups heavy cream
- - 1⁄2 cup powdered sugar
- - 1 teaspoon vanilla
- - 1⁄2 cup raspberry jam
- - 1 tablespoon warm water
Prepare and bake cake following package directions for two 9-inch round cakes. Cool and cut each cake layer into two layers so that you have four layers. Spread raspberry filling evenly between four layers and chill for 30 minutes.
In mixing bowl, whip cream, sugar, and vanilla until soft peaks form and hold their shape.
Combine raspberry jam with warm water and mix well. Frost sides of cake with frosting. Drizzle sauce over top and garnish with fresh raspberries.