Check out the spoon: beside the color which is my fave, it's obviously disposable. But this is something sweet with a double meaning. Latdawan, a Management major gave this little treat to me. When I smiled at her, "what's this for?" she shrugged, "nothing" then browsed her book. I'm a bit chary about accepting gifts from students; don't want to be compromised come evaluation time. Fortunately, I didn't have to with Latdawan. She's one brainy student.
When it comes to cakes, I always love it moist. Here's a recipe from Linda Larsen that you may want to try.
Ingredients:
1 (18- oz) package chocolate cake mix 1 teaspoon vanilla1 teaspoon vanilla or almond extract 1/2 cup brown sugar
1/2 cup sugar 1 (21-oz) can cherry pie filling
6 tablespoons butter 1/3 cup whole milk
1 (12-ounce) package semisweet chocolate chips 2 eggs
Preparation:
Preheat oven to 350 degrees F. Spray a 13x9" pan with nonstick baking spray containing flour and set aside. In large bowl, combine cake mix, cherry pie filling, 1 teaspoon vanilla or almond extract, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Bake at 350 degrees F for 25-30 minutes or until cake is set.
While cake is in the oven, combine granulated sugar, brown sugar, butter, and milk in large saucepan. Bring to a boil, then boil for 1 minute, stirring constantly, until sugar is dissolved. Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth. Pour over warm cake and spread to cover. Let cool on wire rack before serving.
While cake is in the oven, combine granulated sugar, brown sugar, butter, and milk in large saucepan. Bring to a boil, then boil for 1 minute, stirring constantly, until sugar is dissolved. Remove from heat and add chocolate chips and vanilla. Stir with a wire whisk until the chips are melted and frosting is smooth. Pour over warm cake and spread to cover. Let cool on wire rack before serving.
Note: You don't need to refrigerate this cake because of the milk in the frosting. There's so much sugar and fat in the frosting that the milk doesn't present a safety hazard even when left at room temperature.
Hmmm, yum! one of my favorites! so sweet of your student.
ReplyDeleteawwwww. i love moist cakes, too. that looks delicious!
ReplyDeleteappreciate much your sharing and linking over at Food Friday!
enjoy the rest of the week. :)
Oh gosh, haven't had my lunch break yet, that cake looks delish!
ReplyDeleteHappy Rednesday!
Dorothy
Hmmmm that looks very rich, am sure my husband would droll on that sis hehehe.
ReplyDeleteLinky is up now for Color Connection..