Posts Tagged ‘yummy dessert’

Every night after dinner Steve says “Do we have any cake?”  and most nights I give a negative nod.  But, once in awhile I decide to take pity on him and make a simple cake to offer with a cup of decaf.  The problem with cake making is that Steve eats one dainty slice and forgets about it while I am left to devour the remains.  I have a terrible sweet tooth which makes eating an entire cake not difficult to do – over a few days, of course.  Since I am always trying to watch my weight (and not watch it increase) this is not something I like to do so cake making isn’t often on my list of kitchen chores.  Since Steve prefers a simple cake – pound cake, angel food, spice – I can always quickly put together a plain cake from memory.  Here is a chocolate version of bundt cake that is easy to make and keeps well over a few days, well-wrapped in the fridge.  If desired, you can add a cup of chopped nuts or chocolate chips or other flavored chips to the cake or drizzle the top with a glaze or sprinkle with confectioners’ sugar.

Makes one cake

1 cup unsalted butter, at room temperature
1 ½ cups sugar
2 ¼ cups sifted flour
¾ cup sifted dark cocoa powder
2 teaspoons baking powder
¼ teaspoon salt
4 large eggs, at room temperature
1 cup milk
2 teaspoons pure vanilla extract

Preheat the oven to 350°F.
Lightly coat the interior of a bundt cake pan with butter and flour or with nonstick baking spray. Set aside.
Place the butter in the bowl of a standing electric mixer fitted with the paddle and beat on low to soften.  Add the sugar, raise the speed to medium, and beat until light and creamy.
Combine the flour, cocoa powder, baking powder, and salt.  Begin adding the flour mixture to the creamed mixture, a little at a time, alternately adding the milk and one egg.  When all of the ingredients have been blended in, add the vanilla and beat to incorporate.
Pour the batter into the prepared pan, smoothing the top.  Transfer to the preheated oven and bake for about 40 minutes or until the edges pull away from the pan and a cake tester inserted into the center comes out clean.
Remove from the oven and invert the pan onto a wire pan.  Lift off the pan and allow the cake to cool before cutting or covering with a glaze.

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I’m here to tell you that once you take the time to make chocolate pudding, you will never, ever buy a box of instant.  And, since it doesn’t take long to make, it will quickly become your go-to easy dessert.  My mom used it to make a chocolate cream pie – easy to do also as all you need is a pre-baked pie shell (a graham cracker one is terrific), chocolate pudding, and a cup of heavy cream which you will whip to cover the pudding.  Garnish with some chocolate sprinkles or curls and you will have made a “company’s coming” treat.

This recipe makes enough for 6 generous servings or to fill one pie shell.
    ½ cup sugar
    ¼ cup Dutch processed cocoa powder
    ⅓ cup cornstarch
    2 cups milk
    1 teaspoon pure vanilla extract
    4 ounces bittersweet chocolate, cut into small pieces
    1 tablespoon unsalted butter, at room temperature

Combine the sugar, cocoa powder, and cornstarch in a heavy saucepan.  Whisk in the milk and vanilla and place over medium heat.  Cook, whisking constantly, for about 6 minutes or until smooth and thick.
Add the chocolate and lower the heat.  Cook, beating constantly with a wooden spoon, until the pudding is smooth and creamy.  Beat in the butter and remove from the heat.
Spoon the pudding into individual dishes or one larger bowl.  Cover with plastic film (do not allow the film to touch the pudding) and set aside to cool.


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