Today was work-in-the-office and meet-with-assistant-superintendent and go-to-school-board-meeting day. I didn’t get to come home and cook today. Lunch was a sub from Subway, and dinner was a hamburger from Bob’s Big Boy. I don’t know why, but I just HAD to have a hamburger. That happens some times–this overwhelming need for beef. But here’s what I REALLY wanted, and resisted, but I thought I’d put it on the site tonight because it’s such a good recipe. Maybe writing about it will help ward off the chocolate craving. Well, actually, I’ll be able to ward it off because it’s late at night and I don’t have the ingredients anyway!
Milky Way Cake (Now doesn’t that sound good right off the bat?)
Melt in double boiler: 8 Milky Ways, 1 stick butter
Blend: 1 stick butter, 4 eggs, 2 cups sugar
Add: 1/2 tsp. soda in 1 cup buttermilk
Alternating with: 2 1/2 cups flour, 1 tsp. vanilla
Fold in Milky Ways and add 1 cup chopped nuts. Bake for 1 1/2 hours at 325 ˚ in a greased and floured tube or bundt pan.
Glaze: 3 Milky Ways, 1 stick butter, melted. Add 1 Tbsp milk, 1 tsp. vanilla, 1 cup powdered sugar.
Cool cake and poor glaze over.
This must be like a thousand calories a piece. Perhaps someone out there will enjoy it! And I have more where these came from. Let’s see. How about this one:
Chocolate Lava Muffins
8 oz semisweet chocolate chips (1 1/3 cup.s)
1 stick butter softened
1/2 tsp vanilla
1/2 c sugar
3 T flour
1/4 t salt
Place a medium metal bowl in a saucepan of simmering water. Melt chocolate and butter in the bowl. Stir in the vanilla. In another bowl, combine the sugar, flour and salt. Sift these into the chocolate mixture and mix with an electric hand mixer. Add one egg at a time, fully incorporating each egg before adding the next. Beat on high until the batter is creamy and lightens in color. (approximately 4 minutes) Chill mixture.
Preheat oven to 375. Coat muffin tin with butter. Spoon mixture into the muffin tin using approx. 1/3 C. Bake for 12-13 minutes. Outside should be cake-like and centers should be gooey. Let cool some before serving. Makes 12
Okay, okay–one more!
Mocha Walnut Pudding Cake
1 c all-purpose flour
3/4 c sugar
3 T unsw. cocoa powder
2 t baking powder
1 t instant coffee powder
1/4 t salt
1/8 t cinnamon
1 c chopped walnuts
1/2 c milk
1/4 c butter, melted
1 t vanilla extract
1 T dark rum or brandy
1/2 c sugar
1/2 c packed dark brown sugar
5 T unsweetened cocoa powder
1 c hot water
1 c chilled whipping cream, whipped to soft peaks
Position rack in center of oven and preheat to 350˚. Sift first 7 ingredients into med. bowl. Stir in walnuts. Com-bine milk, butter, vanilla, and rum in another bowl. Pour over flour mixture and stir until just combined (batter will be stiff). Spread in 8-in square glass baking dish. Mix 1/2 c sugar, brown sugar, and 5 T cocoa powder in small bowl. Sprinkle mixture evenly over batter. Pour hot water over top of pudding (do not stir). Bake until top is glazed and dark brown, about 40 minutes. Cool on rack at least 1 hour. Sauce will thicken as it cools. Serve warm or at room temperature with whipped cream.
I’d better stop. I’ll probably dream about chocolate tonight. It’s back to oatmeal in the morning!