How do, everyone? I hope you guys are having a great week. It’s hump day! Yay!
So, as I may have mentioned one or a hundred times, I’ve been SWAMPED at the office.
Good grief, it’s like we have 10 minutes to run a marathon. And you guys know I’m not big on the running. 😉
But, I was lucky enough to carve a half hour out of my day today (I am allowed a lunch break at least once a year…right??) to go on SiriusXM with the wonderful Kim Power Stilson. She was so much fun to talk with–we dished about food for 30 minutes–no pun intended. 😉
Not only was she great, but her production staff is so nice too. It was just a great time.
So, because I’ve got nothin’ but food on my mind (which kinda blows as I’m on a diet, but I did lick the top of a cupcake today–I just couldn’t resist!) I’m going to do two things.
First, here is a link to the radio show. Click HERE to listen.
Second, I’m gonna share a recipe from the cookbook. Mmmm…food…yum…
This is straight out of Darn Good Eats, story and all. I hope you like it. It is my very favorite cake on earth. And, believe it or not, I’ve actually made it one or two times myself. Shocking, I know. ENJOY!!
When I was 5 years old I met a wonderful little girl in kindergarten named Eden. Who would have guessed that meeting her would lead me to my all-time favorite cake? Her mom, Edie, hooked up my mom with this recipe and my sweet, precious mommy has made it for me many times over the years for my birthday.
My mom was shocked that as a little girl I liked it because it has coffee ice cream in it. I barely like coffee as an adult, but this coffee ice cream cake is perfection. And it doesn’t really taste like coffee. You know you are tasting something beyond chocolate, but it’s hard to put your finger on what that flavor is.
I hope that you love it as much as I do. Every time I take a bite of it, I’m pulled back down memory lane to my childhood where I’m blowing out candles and devouring this wonderful creation. I hope it becomes a birthday staple in your family too.
- 1 stick of butter
- 1 cup of white, granulated sugar
- 4 eggs
- 2 teaspoons of vanilla extract (the REAL stuff…no imitation vanilla)
- 1 can (16 ounces) of Hershey’s Syrup™ (use the stuff in the can if you can find it, it tastes much better than the syrup in the plastic bottle)
- I cup of flour
- 1½ teaspoons baking powder
- A dash of salt
- 1/2 gallon, or slightly less, of good coffee ice cream
- 6 ounces of semi-sweet chocolate chips (use Nestle™)
- 2 tablespoons of Crisco™ Shortening
- Preheat the oven to 350 °F.
- Cream together the butter and the sugar in a large bowl.
- Add the eggs, vanilla and Hershey’s Syrup to the bowl and stir until well mixed.
- Add the flour, baking powder and salt to the bowl and mix everything together until well blended.
- Pour into a greased 9×13 baking dish and bake at 350 °F for 25 – 30 minutes.
- When it’s done, remove from the oven, let it cool and then cover it and put it in the freezer (not the fridge, but the freezer).
- Once the cake is frozen, let the ice cream sit on the counter until it is soft (not melted).
- Spread the ice cream onto the cake and put back in the freezer.
- In a sauce pan over low heat or in a double boiler, melt the chocolate chips and Crisco™ Shortening together, constantly stirring until fully melted and smooth.
- Take the cake out of the freezer and drizzle the melted chocolate all over it.
- Put the cake back in the freezer.
- Serve frozen (it will be hard as a brick when you first take it out of the freezer but it will be perfect after the slices have sat out for a couple of minutes).
Not only is this cake simply fantastic, but it is so rich that it lasts for quite some time. As much as I love this cake, I only cut about a 2 inch x 2 inch piece when I eat it. It is incredibly flavorful and a small piece is usually all it takes to have a full belly and happy tastebuds.