March 30, 2015
Double Chocolate Coca Cola Cake
Florence
Course Dessert
Cuisine American
- 1 cup Coca Cola real thing, not diet
- 1/2 cup oil
- 1 stick butter
- 3 Tablespoon cocoa
- 2 cups sugar
- 2 cups flour
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Frosting:
- 1 stick butter
- 3 Tablespoon cocoa
- 6 Tablesppon of cream or milk
- 1 teaspoon vanilla extract
- 3 3/4 cups confectioner's sugar
In a saucepan, mix Coca Cola, oil, butter and cocoa and bring to a boil. In another bowl, combine the sugar, flour and salt. Pour the boiling Cola mixture over the flour mixture and beat well. Add the eggs, buttermilk, soda and vanilla and beat well. Pour mixture into a greased and floured 13 x 9 inch baking pan and bake at 350 degrees or 20 to 25 minutes. Remove pan. Cool for about 10 minutes before frosting.
Frosting: In a saucepan, combine the butter, cocoa, and milk. Heat until the butter melts. Beat in the remaining ingredients and spread on the cake while it's still warm. Enjoy
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Spring Cheesecake
Florence
Course Dessert
Cuisine American
- 3 - 8 oz containers of cream cheese at room temperature (see note)
- 3 eggs at room temperature
- 1 14 oz can sweetened condensed milk
- 1 1/2 TBSPs vanilla
- 2 tsps almond extract
- 1/2 cup of rainbow sprinkles
Preheat your oven to 375 degrees.
With your mixer on low and with the paddle attachment, beat together the cream cheese until smooth. Then beat in the sweetened condensed milk, vanilla, and almond extract. Finally, beat in the eggs. Continue mixing until you can no longer see the yolks and the eggs are fully incorporated. The batter may have a few lumps left at the end, but that's okay.
Slowly mix in all the sprinkles with a spoon.
Pour the batter into a 9 inch spring form pan and bake for 40 minutes. Turn the oven off and let the cheesecake sit for an additional half hour.
Remove from the oven and at least four hours in the refrigerator.
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Smores Shooters
Florence
Prep Time 20 minutes mins
Total Time 20 minutes mins
Course Drinks
Cuisine American
- 12 large marshmallows
- 1 cup half-and-half
- 8 ounces best-available-quality bittersweet chocolate chopped into teeny-weeny bits
- 1 1 ⁄2cups milk
- 3 ⁄4 cup Amaretto
- 1 ⁄2 cup graham cracker crumbs
Toast marshmallows over a campfire or stove-top until golden brown; let cool and reserve.In a small pot,
Bring half-and-half to a boil.
In a medium bowl add chocolate; pour cream over chocolate and stir until chocolate has fully melted.
Return chocolate to the pot and whisk in milk.
Over medium heat, bring to a simmer and stir in 1/2 cup of amaretto.
Pour remaining amaretto into a small bowl so that it is 1/4 inch deep and place graham cracker crumbs on a small saucer 1/4 inch deep.
To assemble, dip the rims of each shot glass in amaretto, then in the graham cracker crumbs.Fill glasses with hot chocolate and top each with a toasted marshmallow (make your life easier by transferring the hot chocolate first to a measuring cup with a spout).
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