Cookbook Author and Cooking Instructor
Potomac, Maryland
Sheilah Kaufman
Bourbon
Street Fudge Cake
(serves
12 to 14)
Recipe from the The Best of High Meadows --- A Selected Recipe Collection
This is the best chocolate
cake ever! It tastes delicious with cream cheese
frosting or with fresh raspberries
or strawberries" --- Peter Sushka
Ingredients:
1) Dusting
of unsweetened cocoa
2) 1 3/4 cups water
3) 2 teaspoons
instant coffee
4) 1/4 cup bourbon
liquor
5) 5 oz. unsweetened
chocolate
6) 1 cup butter
7) 2 cups sugar
8) 2 cups all-purpose
flour
9) 1 tsp. baking
soda
10) 2 large eggs
11) 1 tsp. vanilla
Preparation:
1) Grease
a bundt pan and dust with unsweetened cocoa.
2)
Preheat oven to 275 deg f. (no higher!)
3)
Simmer water, coffee, and bourbon together for 3 minutes.
4)
Add chocolate and butter and stir gently over medium heat
until melted and smooth.
5)
Remove from heat, stir in sugar until blended, and cool for
3 minutes.
6)
Transfer chocolate to a large bowl of an electric mixer.
7)
Separately, stir together flour and baking soda.
8)
At medium speed, add flour 1/2 cup at a time, to chocolate
batter, then mix another minute.
9)
Add eggs 1 at a time, then add vanilla (batter will be thin).
10)Pour
into pan and bake for 1 hour and 20 minutes or until
cake tests done.
11)Cool
on a rack for 20 minutes.
Hint:
This cake is best if not refrigerated. It may
be difficult to remove pan from pan, which
is why the dusting of cocoa is recommended --- it works better than flour.
Sinfully
Delicious Kahlua Cake
(serves
8 to 10)
Ingredients:
1) 1 chocolate cake make
from your favorite recipe or a mix
2) 1/4 cup Kahlua
3) 1 Five oz. box chocolate
pudding, instant or regular,
prepared
4) 12 oz. container Cook
Whip
5) 3 to 4 Heath's Butterfingers
candy bars, coarsely chopped
in a blender or processor
Procedure:
1) Cut the cake horizontally
into 4 layers, or tear into pieces
for trifle.
2) On a cake plate (or
in a large brandy snifter) place one layer
of the cake.
3) Spread with 1/4 of
the Kahlua.
4) Spread with 1/4 of
the chocolate pudding.
5) Top with 1/4 of the
Cool Whip.
6) Sprinkle with 1/4
of the candy.
7) Repeat, using all
the layers and ending with Cool Whip (ice
the cake or top the trifle).
8) Sprinkle with remaining
candy.