Brick Street Cafe Chocolate Cake

I am hoping to visit South Carolina someday, but for now I will settle for a big chocolate taste of the South. The Brick Street Cafe is in Greenville, SC and is famous for their cakes and pies. This recipe is said to be their cake named “The Best Chocolate Cake I’ve Ever Had”, it is definitely fudgy, chocolatey amazing!

Brick Street Cafe Chocolate Cake 2

Brick Street Cafe Chocolate Cake 1.jpg

Cake:
1 cup butter, softened
2 cups sugar
2 tsp vanilla
3 large eggs
2½ cups cake flour
1 cup unsweetened cocoa
2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1 cup semisweet chocolate chips

Preheat oven to 350°. Liberally spray a bundt or tube pan. In large bowl with electric mixer, cream butter and sugar.  Mix in vanilla and eggs. Add cake flour, cocoa, baking soda, salt and buttermilk; mix thoroughly. Stir in chocolate chips. Pour into prepared pan and spread evenly. Bake 30 minutes, turn oven heat down to 325° and bake 30-40 minutes more. Test with cake tester. Cool in pan 15 minutes. Invert onto cooling rack and cool completely.

Chocolate Fudge Frosting:
1/2 cup butter
1/2 cup water
1 tsp vanilla
1 cup unsweetened cocoa
3½ cups powdered sugar
2-4 Tbl heavy cream

In sauce pan over medium heat, melt and stir together butter, water, and vanilla. Remove from heat and stir in cocoa. Stir in powdered sugar. Stir in cream one tablespoon at a time, to achieve a creamy yet pour-able frosting to spread over top of cake and run slowly down the side and puddle. There is a lot of frosting, you can put half on and wait a bit for that to set up and then pour the remaining over frosting over (microwave the remaining frosting a few seconds to get it liquid enough to pour).

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Quick & Easy Mousse

I first tasted this mousse when my friend Colleen made it for book club, chocolate mousse, so creamy and delicious. I decided to try it with different flavors for my daughter’s wedding reception in her colors. The original recipe I believe comes from Eagle Brand. Choose a pudding flavor and whip some up!

Quick & Easy Mousse

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup cold water
1 (4-serving size) package chocolate instant pudding mix (or flavor of your choice)
1 cup whipping cream, whipped or 1 (8 oz) container frozen whipped topping, thawed

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream (or whipped topping). Spoon into serving dishes; chill. Garnish as desired. Store leftovers covered in refrigerator.

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If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies’n’Creme Pudding Cookies

Pudding cookies…have you heard of this?  Using instant pudding mix in cookie batter, I had to try it.  These cookies are loaded with flavor and chunks of goodness.  There are many recipes for them on the web, but I was inspired by the recipe on sweettreatsmore.com.  You can change the taste of these cookies every time you make them by changing the pudding flavor and type of candy and chips you add to the batter.  The combinations are endless!

                       

1 cup butter, softened
1/4 cup sugar
3/4 cup brown sugar
1 (3.4 oz) pkg instant French Vanilla Pudding
2 eggs
1 tsp vanilla
2¼ cups flour
1 tsp baking soda
1/2 tsp salt
3 (1.55 oz) Hershey’s Cookies’n’Creme Candy Bars, chopped
1 cup white chips
1 cup chopped Oreo cookies

Preheat oven to 350°.  In large bowl with electric mixer, cream butter, sugar, and brown sugar.  Beat in pudding mix until blended.  Add eggs and vanilla, mix well.  Add flour, baking soda, and salt, mix to combine.  Stir in cookies’n’creme pieces, white chips, and chopped Oreos.  Drop scoops of dough on Silpat lined perforated sheet or baking sheet.  Bake for 8-9 minutes.  Do not overbake!  Cool for 5 minutes on baking sheet then move to cooking rack.

One Year Ago Today:  Brownie Cookies with Toffee & Toasted Walnuts

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Lemon Poppyseed Raspberry Trifle

Have you ever made a Trifle?  This was my first.  I am thinking it is hard to miss when you take a number of delicious elements and layer them together.  This is made up of lemon poppyseed cake, homemade lemon pudding with whipped cream folded in, homemade raspberry jam, frozen raspberries and then dollop more whipped cream on top!  Just make it up as you go and…wonderful!

                       

Lemon Poppyseed Cake:
1 cup butter, softened
2 cups sugar
4 eggs
1½ tsp lemon extract
1½ tsp vanilla
3 cups flour
2 tsp baking powder
1/2 tsp salt
3/4 cup milk
1/4 cup lemon juice
grated lemon peel from 1 lemon

Preheat oven to 350°.  In large bowl with electric mixer, cream butter and sugar.  Add eggs, one at a time, beating well after each.  Beat in lemon extract and vanilla.  Combine flour, baking powder and salt, add to creamed mixture alternately with lemon juice and milk.  Stir in lemon peel.  Pour into greased and floured bundt pan.  Bake for 60-70 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes, invert onto a wire rack. Cool completely.  Cut into cubes.

Lemon Pudding:
1½ cups milk
2 Tbl cornstarch
pinch salt
1/3 cup sugar
2 egg yolks, beaten
2 Tbl butter
1/2 tsp vanilla
1/2 tsp lemon extract
2 cups whipping cream, divided

Combine milk, cornstarch, salt, and sugar.  Heat to boiling, stirring constantly.  Add a small amount of hot milk mixture to egg yolks to warm, and then add egg yolks to milk mixture.  Boil 1 minute stirring constantly till thick and smooth.  Remove from heat and add butter, vanilla, and lemon extract.  Cool completely, beat several times while cooling.  Whip cream to stiff peaks and fold half into cooled pudding, save other half in fridge for serving.

1 cup raspberry jam, microwave a few seconds to thin
Fresh or frozen raspberries, thaw if frozen

Assemble Trifle:
In large glass bowl, layer half lemon poppyseed cake cubes.  Gently spread half lemon pudding mixture, spread half of raspberry jam.  Layer remaining cake cubes, remaining pudding, then jam.  Put raspberries on top, cover with plastic wrap and refrigerate. To serve, spoon onto plates, add dollop of whipped cream and garnish with more berries if desired.

One Year Ago Today:  Cinnamon Streusel Muffins

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.