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Posts Tagged ‘Key Lime pie’

Chocolate Dump Cake

Chocolate Dump Cake

I rarely make a recipe that IS REALLY difficult and complicated.  I’ll be browsing through cookbooks or magazines and come across a recipe title that sounds so intriguing and then as I begin to read it, I realize there’s no way I’m going to assemble the 35 ingredients and the 15 steps required to produce some epicurean delight.  I just like to cook good food, make easy but tasty dishes.  Now that I’ve just finished watching Season 5 of Master Chef, the competitive cooking show in which home cooks vie for the coveted Master Chef Trophy and $250,000, I am totally in awe of these contestants.  Actually I almost find it hard to believe that they REALLY are just home cooks;  I mean who cooks with pig’s ears and octopus, and without a recipe can whip up a Boston Cream Pie, A New York Cheesecake with Strawberry Coulis and a Key Lime Pie!!! I mean, seriously, seriously???

OK enough of what turned out to be a rant (unintentional) – Today is about taking the easy way out.

CHOCOLATE DUMP CAKE
A PureWow Original Recipe

MAKES ONE 9-INCH BUNDT CAKE
START TO FINISH: 1 1/2 HOURS

INGREDIENTS
2 cups sugar

¾ cup brewed coffee

2 ounces unsweetened chocolate

¼ cup cocoa powder

1 stick (8 tablespoons) unsalted butter

2 cups all-purpose flour

1½ teaspoons baking soda

1½ teaspoons baking powder

1 teaspoon salt

1 cup buttermilk

2 eggs

1½ teaspoons pure vanilla extract

DIRECTIONS
1. Preheat the oven to 350°F. Grease a Bundt pan with nonstick spray.

2. In a medium-size heat-safe bowl, combine the sugar with the coffee, chocolate, cocoa powder and butter. Heat the mixture in the microwave (about 1 to 2 minutes) or on the stove over a pot of simmering water (about 3 to 4 minutes), mixing occasionally, until the butter and chocolate are melted and the sugar is dissolved.

3. In a large bowl, whisk the flour with the baking soda, baking powder and salt to combine. Add the chocolate mixture to the dry ingredients and mix to combine.

4. Add the buttermilk, eggs and vanilla, and mix until the batter is smooth and fully combined.

5. Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 40 to 50 minutes.

6. Let the cake cool for 15 minutes in the pan, then remove it while it’s still warm by inverting it onto a cooling rack. Cool completely before slicing and serving.

Original Pure Wow recipe

I think I have a bundt cake pan (from my other life) and if I can find it, I’ll make this cake this weekend.  I find cooking usually therapeutic, not necessarily relaxing because I tend to be driven in the kitchen and sometimes I look frantic BUT it all comes out on time and fine.  Baking, however is another thing as evidenced by last semi-disaster – see a previous blog post:  https://pbenjay.wordpress.com/2014/08/31/i-goofed-and-made-honey-glazed-cornbread-fudge/.

Besides baking being a science not to be trifled with, the ovens in both my homes are lousy.  The repairman said about the gas going on and off and never really maintaining an even temperature;  Well there you have it, how can anything bake properly in that oven.  Oh to have my electric oven back again….

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