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.
Shirley Temple Cake
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- #96456
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 ounces unsweetened chocolate
1/3 cup boiling water
1 stick butter
1 1/2 cup sugar
1 teaspoon vanilla extract
3 eggs
1 3/4 cup flour
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk
vanilla ice cream (optional)
directions
Heat oven to 375 degrees F. Grease and flour 2 (8-inch) round cake pans.
Break chocolate in to bits. Pour on the boiling water. Stir for a minute then set aside to cool.
Cream butter. Then add sugar and beat until blended. Add the vanilla and then the eggs and beat well. Add the melted chocolate and blend thoroughly.
Sift together the dry ingredients. Add to the creamed mixture along with the milk. Beat until the batter is well blended and perfectly smooth.
Pour into the prepared pans. Bake for about 30 minutes, or until a toothpick inserted in center comes out clean.
Remove from the oven and let the layers cool in the pan for about 5 minutes. Then turn out on racks to cool.
Fill and frost with chocolate butter frosting. Serve with vanilla ice cream if desired.
added by
CathyL
nutrition data
Nutritional data has not been calculated yet.
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