NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
QUOTE OF THE WEEK
"The good life, as I conceive it, is a happy life. I do not mean that if you are good you will be happy. I mean that if you are happy you will be good." ~ Bertrand Russell
Another August week, another birthday celebration. Last week we celebrated our granddaughter's birthday. This week was my birthday so I get to pick the menu…oh, wait, that's no different from most weeks! I think I will focus on the wonderful fresh vegetables available at this time of year. We are so spoiled having fresh produce available year round, but nothing compares to eating them fresh-picked from the garden!
RECIPE OF THE WEEK
I admit some of my relaxing 'trash' novels are the culinary mysteries of Diane Mott Davidson, which always include recipes. I just finished FATALLY FLAKY right before Kennedy's birthday and thought Black-and-White Cake sounded like something she would like…chocolate cake and ice cream with chocolate topping! It looked wonderful, and I loved the 'magic shell' chocolate topping. I was a little short on time so didn't let the cake cool thoroughly so the ice cream soaked into the cake in the center and made it a little soggy. Proportions were a little heavy on the cake for the ice cream for my taste…but then I'm not a cake lover… I substituted another tablespoon of vanilla and a tablespoon of water for the rum.
BLACK-AND-WHITE ICE CREAM CAKE
from FATALLY FLAKY, by Diane Mott Davidson
CAKE
- 1 quart best-quality vanilla ice cream
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/4 cup plus 2 tablespoons best-quality unsweetened Dutch-process cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup plus 2 tablespoons safflower or canola oil
- 2 tablespoons distilled white vinegar
- 1 tablespoon pure vanilla extract
- 2 tablespoons dark rum
- 2 cups low-fat milk
Preheat the oven to 350 degrees F. Butter a 9-inch cake pan and a large cooking rack. Butter and flour two more 9-inch cake pans.
Soften the ice cream just until it is spreadable. Spread evenly in the buttered pan and place it back in the freezer.
Sift together the flour, sugar, cocoa, baking soda and salt…then sift together again into a large mixing bowl. Add the oil, vinegar, vanilla, rum and milk. Beat on low spped for 1 minute, then scrape bowl. Beat on medium speed for 1 to 2 minutes, or until batter is completely mixed.
Pour the batter into the buttered and floured pans and bake for 25 to 35 minutes, or until a toothpick inserted in the center of one of the layers comes out clean. Cool in the pans for 10 minutes, then turn out onto the buttered rack to cool completely.
When you are ready to assemble the cake, place one cake layer bottom flat side up on a serving dish. Unmold the ice cream layer onto a plate and slide onto the cake layer, then place the second cake layer on top. Loosely cover the whole thing with foil and place back in the freezer until firm about 3 hours.
Make chocolate glaze and allow it to come to room temperature. When you are ready to serve the cake, remove the serving dish from the freezer and slowly pour it over the cake. (Glaze will harden on the cold cake.) Cut using a serrated knife dipped in hot water and wiped dry.
CHOCOLATE GLAZE
- 10 ounces best-quality bittersweet chocolate (I used 11.5 ounce Ghiradelli 60% cacao chips)
- 10 ounces (2 1/2 sticks) unsalted butter
- 3 tablespoons light corn syrup
Chop the chocolate if not using chips. Bring 2 inches of water to boil in the bottom pan of a double boiler, and place the chocolate chips and butter in the top pan. Stir occasionally over high heat until the butter and chocolate are melted. Remove the top pan from the heat and whisk in the corn syrup. Allow to come to room temperature before pouring on the cake.
Sharlene Hensrud, RE/MAX Results – Email – HomesMSP.com
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