Posts tagged Mexican Vanilla
Celebration in the Oaks Preview Party at City Park was a huge success for the event and us. We had a blast and accomplished all our pre show goals. Ate some amazing food, and tee totaled the giant booze giveaway no problem. I was much fresher when we ran out of andouille and smoked sausage after 2 hours. The 2011 version of Celebration in the Oaks looked fantastic, and the “it’s snowing!” oak tree was really the best new attraction I saw.
This chocolate cake recipe is an extension of my mother’s one pan easy chocolate cake. I add more baking chocolate and more chocolate bit topping, and I call this version Decadent Chocolate Cake. I’ve been making it for25+ years this way.
DECADENT CHOCOLATE CAKE
I use a Corning Ware glass covered pan, 9 3/4″ x 9 3/4″.
Mix together 1/3 c oil, 1 egg, 1 1/4 c flour, 1 c sugar, 3 squares unsweetened baking chocolate (melted 1 minute at a time in the microwave), 1 t vanilla, 1 t baking soda, 1/2 t salt, and 3/4 c water. Mix with a fork until mostly smooth. Sprinkle 1 c semi sweet chocolate bits over the top, covering the entire surface. I use Mexican vanilla and mini chocolate bits all the time. The little bits provide better coverage since there is so many more of them in 1 cup.
Bake at 350 for 30 minutes until done (stick toothpick in pan center away from any chocolate bits and if it comes out clean, it’s done), cover with glass top immediately after removing from oven.
HUMMUS favorite recipe for a long time. Great for making in advance and serving during parades. Add seasoning to taste and enjoy!
Ingredients- 1 c cooked chick peas, 1 c tahini, 2 T oil, juice of 2 lemons, 2 garlic cloves, pressed or minced, salt & pepper to taste, chopped parsley.
Mash chick peas in blender or food processor. Add remaining ingredients except parsley. Blend until smooth. Garnish with parsley.