This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Chocolate Prune Cake
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- #14060
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1/2 cup shortening
1 cup sugar
2 eggs, separated
1 jar (5 oz.) strained prunes
2 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
1 3/4 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup warm water
Prune Frosting
1 cup sugar
1/4 cup strained prunes
2 ounces unsweetened chocolate
2 tablespoons butter or margarine
1/3 cup milk
1/8 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup chopped nuts (optional)
directions
Cream shortening and sugar. Add egg yolks then beat. Add prunes, cooled chocolate, and vanilla. Beat for 1 minute.
Add sifted dry ingredients alternately with water. Beat until smooth. Fold in stiffly beaten egg whites.
Pour into a pan (13 x 9 x 2 inches) lined on bottom with greased wax paper. Bake in a preheated moderate oven (350 degrees F) for about 30 minutes.
Cool and spread with Prune Frosting. Sprinkle with nuts.
PRUNE FROSTING: In a saucepan, mix sugar, strained prunes, unsweetened chocolate, butter or margarine, milk, and salt.
Bring to a boil and cook until a small amount of mixture forms a soft ball when dropped into a little cold water (234 degrees F on a candy thermometer). Remove from heat and add vanilla extract. Beat.
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nutrition data
Nutritional data has not been calculated yet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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