What are you baking now?

Today I baked a black raspberry pie from black raspberries from my backyard. I just picked them this morning, then made my crust from scratch (no store bought dough in this house) and then I made a crumb topping instead of a second crust. MMMmmm good!
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This cake is better if you let it sit for a day before serving.

Oklahoma Fudge Cake

2 sticks butter
2 cups sugar
4 eggs
1 1/2 cup flour
1/2-teaspoon salt
1/3-cup cocoa
1-teaspoon vanilla
Miniature marshmallows

Preheat oven to 350°

Stir together the flour, salt, and cocoa, set aside.

Cream butter and sugar until light and fluffy, add vanilla. Whip eggs together and stir into the batter by hand. Stir in dry ingredients by hand. Pour into a greased and floured 9x13" baking pan.

Bake at 350° for 25 minutes. Remove cake from oven and cover the top of the cake with marshmallows and return to the oven until they melt, being sure to let them get lightly brown.

Icing

1 stick butter
1/3-cup cocoa
1/3-cup evaporated milk
1 pound powered sugar
Pinch salt
1-teaspoon vanilla
1 cup chopped pecans

In a saucepan on the stove over very low heat, melt the butter, stir in cocoa, milk and half the sugar, beat well with a hand mixer or a wire whisk. Add remaining sugar and beat well, add salt and vanilla. Stir in pecans and drizzle over marshmallow topping.
 
Great timing! Thanks for re-posting this. My pumpkins are needing to be worked into food quickly.
I have a bad habit of growing more than I have time to process. Stagger planting never works for me. It all comes in at the same time no matter what.
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I am printing this. Thanks again for the reminder, I am not even sure I have read entirely through this thread .
 
Not bad here today....was raining this am and now only 75. I did just make some chocolate chip cookie bars for us and our company. Our nephews were here visiting the farm.
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