Saturday, July 3, 2010
"It Ain't Rocket Science"
To quote Emeril Lagasse, "It ain't rocket science, it's just cooking."
Well, E is correct, but with baking, you do have to sort of follow the directions and it will most of the time turn out fine. This time, it turned out LOOKING right, but as for the taste, we will have to wait until tomorrow to find out if it was a real success. The glaze tastes GREAT! I can tell you that because I accidentally licked my finger when I accidentally let some drip on the side of the plate accidentally not on purpose.
Here's the how to:
3 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
3 1/4 cups sugar
3 tablespoons cocoa powder
2 sticks unsalted butter
1/2 cup shortening
2 tsp vanilla extract
1/2 cup milk
1/2 cup half-n-half
In mixer, beat the sugar,butter and shortening until fluffy. Add eggs one at a time, allowing them to become fully incorporated.
Put all the dry ingredients in a bowl and stir to mix.
Put the vanilla in with the milk/half and half. ( Lucy's recipe called for whole milk and all I had was 2%, hence the half-n-half)
Alternately add the dry mixture and the milk into the mixer with the butter/sugar combo. Mix gently until thoroughly blended. ( Really, turn the mixer down low or you will puff flour all over yourself. Voice of experience)
Spoon the batter into a WELL GREASED and floured (and hopefully friendly) Bundt or tube pan. Bake at 325 for about an hour and 15 minutes. Allow to cool a few minutes before you turn it out onto a plate.
5 tablespoons butter
1 block of Baker's chocolate ( I had semi-sweet, but use what you have)
1 tsp instant coffee or espresso powder
1 1/2 to 2 cups confectioner's sugar
1/4 cup strong coffee ( hot) or a double shot of espresso
1 tsp vanilla
Melt the butter and chocolate in microwave safe bowl until able to blend with fork.
Dissolve coffee powder in the hot coffee and set aside.
Add the powdered sugar to the butter/chocolate mixture, stirring constantly. Add a spoonful of the coffee as you go, mixing well....keep adding until you get the consistency you desire. You won't likely use all the coffee . It should coat the spoon thickly when you are done if you want it to stay on the cake.
When the cake is cooled enough to touch, but still warmer than room temp, drizzle the glaze over the top..... allow to cool completely , then cover. I put mine in the fridge, but it would be ok to sit "table top" if served that day.
Don't run out and make this tonight....wait until I get some feedback from the folks at church. I am pretty sure it will be fine, but sometimes....eh. If it just had cream cheese somewhere in it, I am sure it would be PERFECT!