On the Side: Sorbet Cake

I don't know where my friend Karen got this recipe, or if she made it up herself, but check out this incredible cake she assembled in my kitchen last night (I had some designer/foodie friends over -- what a combo!)

Forgive the less than fabulous picture of this to-die-for dessert, but I took it outside on my candle-lit deck, and the lighting doesn't do it justice!  It's a towering, seven layers of refreshing summer heaven. 

To make it, Karen baked a simple yellow layer cake, and cut each round layer in half to end up with four thinner layers.  She then alternated the cake layers (starting with cake on the bottom), with three different flavored layers of sorbet.  (She had let the sorbet melt in the same round cake pans, lined with foil, making each into a 1/2" thick disc.  She kept them frozen right up until she assembled the cake.  I guess she must have 3 cake pans.  She made the sorbet layers ahead of time, naturally).  Also, ahead of time, she melted some peach preserves with a dash of water to make the finishing glaze.  Oh, and Karen used lemon, raspberry and mango sorbets, but you can use whatever you like.

After assembling the layers, she adorned the top with her favorite fruits, and then drizzled on the peach glaze.  Out of this world, people.  Really!  I can't wait to try this myself for a family cook-out next weekend.

Any questions?  Send me an email :)

Talk to you soon,
Carol

On the Side: World's Best Chocolate Cake

I promise you -- this is THE best basic chocolate cake.  EVER.   Make it.  Let me know if you agree.


 

I've had this book since I met my husband almost 20 years ago (how is that possible when I'm only 25? I mean really...).  Anyway, I've never been much of a baker, but in my desire to make my man a chocolate cake that many years ago, I opened this book, read to page 3, and made the Deep Dark Chocolate Cake.  I've never made any other chocolate cake since.

So, here's the recipe.  It is incredibly easy.  See all the cocoa love on these pages?

Deep Dark Chocolate Cake

2 c sugar
1 3/4 c all-purpose flour
3/4 Hershey's Cocoa
1 1/2 tsps baking powder
1 1/2 tsps baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsps vanilla extract
1 c boiling water
One-Bowl Buttercream Frosting

Heat oven to 350.  Grease and flour two 9 inch round baking pans or one 13x9x2  baking pan.  In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.  Add eggs, mil, oil and vanilla; beat on medium speed of electric mixer 2 minutes.  Stir in boiling water (batter will be thin).  Pour batter into prepared pans.  Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan, or until toothpick inserted in center comes out clean.  Cool ten minutes; remove from pans to wire racks.  Cool completely.  Frost with Butter Cream Frosting.

One-Bowl Buttercream Frosting

6 tablespoons butter, softened (I use original Smartbalance for the lactose intolerant in my family)
2 2/3 c powdered sugar
1/2 c Hershey's Cocoa
1/3 c milk
1 tsp vanilla extract

In a small mixer bowl, beat butter.  Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed).  Blend in vanilla.

It's been a while since I've put the "Sage" (food) on the blog.  If time permitted, I would share so much more of my passion for cooking.  Oh well.  I'm not much of a baker, mainly because I don't like to follow recipes and if I do bake, I end up eating what I make.  But this recipe, a must-share.

I hope you try it.  Let me know what you think!

Talk to you soon,
Carol