Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Wild Rice-Nut Cake with Maple Whipped Cream
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- #77257
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 1/2 cups all-purpose flour
2 cups packed brown sugar
3/4 cup butter or margarine, softened
1 cup buttermilk
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon maple extract
3 eggs
2 cups cooled, cooked wild rice, well drained
2 cups chopped nuts, toasted, if desired
powdered sugar, if desired
Maple Whipped Cream
2 cups heavy whipping cream
1/4 cup packed brown sugar
1/2 teaspoon maple extract
directions
Move oven rack to lowest position. Heat oven to 350 degrees F.
Generously grease and flour 12-cup Bundt cake pan or angel food cake pan (tube pan), 10 x 4 inches.
Beat all ingredients except wild rice, nuts and powdered sugar in a large bowl with electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in wild rice and nuts.
Pour into pan. Bake for 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool for 20 minutes. Remove from pan to wire rack; cool completely.
For Maple Whipped Cream: Beat all ingredients in chilled medium bowl with electric mixer on medium speed until soft peaks form.
Sprinkle cake with powdered sugar. Serve with Maple Whipped Cream.
added by
Doretha_Blanco
nutrition data
Nutritional data has not been calculated yet.
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