I got this recipe from a book called ‘Sweet Potato Queens Book of Love’ which I read many years ago. I loved the book and I love this recipe. If you want to know more about the Sweet Potato Queens, start here: http://www.sweetpotatoqueens.com/
I made some adjustments to the recipe, which calls for loaf pans. I didn’t have enough loaf pans, so I made it in round cake pans, set into bigger round pie pans for the hot water bath, and I think it’s very good that way. The main thing is to make sure it’s cooked enough to not be runny, but not cooked too long so it just becomes a dried-out boring cake.
Chocolate Stuff is really hard to photograph. If you look at the picture above it looks like a ‘hot mess’. But this is the kind of recipe you don’t serve at a fancy dinner party. You should probably make this in PJs with really close friends, or maybe your family, and eat it together on a couch or recliners.
1 cup sugar
1/2 cup flour
1 stick butter, melted in a small bowl
1/4 t. salt
1 t. (running over) vanilla
2 heaping tablespoons Hershey’s Cocoa
Optional: A large handful of pecans (you can scatter these on just half of the recipe if you have purists in the house that do not eat nuts with their chocolate.)
Beat the ingredients together and use the part of the butter that sticks to the small bowl to butter a round cake pan. Set the cake pan in another pan which is larger (I use a 10″ pie plate) and pour some water into the bottom pan so you have a
Bake at 350 degrees 30 minutes. The top should have a crust much like a brownie. But the bottom should be mushy, like a thick sauce. In the morning the sauce will have hardened to a mooshy consistency. Do not overbake or you will lose the gooey bottom so crucial to the whole texture experience.
If you want to double this recipe, you will be most successful using two cake pans in water baths.
The recipe serves four generously, and six reasonably. Serves one if you’re having PMS or postpartum depression, or if you just broke up with your boyfriend.
Nick made these in his TSD cooking class for a Valentine party.
It was love at first taste! The macaroons may be frozen before or after dipping.
14 oz. coconut flakes
2/3 cup sugar
1/4 cup flour
4 egg whites
1 t. almond extract
1 t. vanilla extract
8 oz. chocolate bark
Preheat oven to 325 degrees.
Mix coconut, sugar and flour in a large bowl until blended. Mix in the egg whites and extracts. Drop by tablespoons 2” apart (scooper #60) on a parchment paper-lined cookie sheet. Bake 20-25 minutes, until lightly browned around the edges.
Chop chocolate bark; melt in a double boiler or microwave. Using a fondue fork, dip each macaroon halfway into the chocolate. Transfer to another sheet of parchment paper to cool. 3 dozen.
Per cookie: 100 calories, 6 g fat, 13 g carb, 1 g fiber, 1 g protein
Add almonds or other nuts (halves, chopped, or sliced)
Use bittersweet chocolate, white chocolate, or butterscotch.
Drizzle the chocolate instead of dipping.
My cousin Jeanie, shared this recipe with me years ago. It’s especially delicious on a butter yellow cake, a chocolate cake, or a marble cake.
6 oz. (1 cup) semisweet chocolate chips (note: I sometimes substitute dark chocolate)
1 cup (2 sticks) butter
1/2 cup milk
2 1/2 cup (or more) sifted confectioner’s sugar
Melt chocolate and butter* in a saucepan over low heat (or, melt in the microwave). In a metal mixer bowl, blend the chocolate with the confectioner’s sugar and the milk, adding the sugar and milk alternately and scraping down the bowl to blend well. Freeze or refrigerate about 15 minutes, or put into a bowl of ice water and beat, adding more sugar if too thin, or more milk (VERY sparingly) if too thick. Scrape the bowl and beaters and blend until light and fluffy. The frosting should be smooth and easy to spread at room temperature. Frosts a 2-layer cake.
*I often only melt only one stick of butter with the chocolate, and add the other stick either at room temperature, or cut up into small cubes, to the melted mixture, then stir to cool. I also usually add a little vanilla.
Tip: wait until the cake is cool to frost, or the butter in the frosting will melt.
Leftover frosting can be stored in the refrigerator or freezer. Before using, beat and add a little milk to thin, if necessary.
This is a British recipe similar to peanut brittle except with a honey flavor, and dipped in chocolate. The sugar mixture puffs up into a lava-like puddle, which then cools and becomes airy and brittle. You can use dark or milk chocolate chips for the coating.
1/4 cup honey
1/2 cup corn syrup
2 cups sugar
3 T. water
1 T. baking soda
24 oz chocolate chips
1 T. vegetable oil
Cover a jelly roll pan or baking sheet in parchment paper and spray with non-stick cooking spray. Set aside.
Place the honey, corn syrup, sugar and water in a very large saucepan (6 quarts). Whisk to combine.
Heat the mixture over medium heat, until golden brown and bubbling, and at 300 F on a candy thermometer. Do NOT stir while the mixture is cooking. Keep a careful eye on it – the timing will vary, but it should take in the 10 minute range. Remove from the heat and dump in the baking soda. Begin to whisk, and watch the mixture foam up to quadruple the size. Quickly pour it out onto the baking sheet. Don’t worry if it it’s not even.
Let sit at room temperature for 20 to 30 minutes until rock hard. Break up into chunks.
Melt the chocolate and oil together in a large bowl. Stir to combine. Dip the pieces in the chocolate, scraping off any extra (but making sure all sides are covered). Let dry on parchment paper.
This easy, crustless dessert is more like a brownie than a pie. Make it in honor of Pi Day, March 14.
1 stick melted butter
1 cup sugar
1/2 cup flour
1 ounce bitter chocolate, melted
1 t. vanilla
Melt butter and chocolate in microwave 1-2 minutes, stirring to melt completely. Beat together butter, chocolate, eggs and sugar. Mix in flour and vanilla. Pour into a buttered pie plate. Bake at 350° 15-20 minutes, until edges start to brown.
Serve with cold milk, ice cream, chocolate or caramel sauce, or just eat it plain. Yum!
These are so good, they don’t just knock your socks off—they knock you naked! If you like nuts, by all means add them.
1 box German Chocolate or milk chocolate cake mix
2/3 cup evaporated milk
1 stick melted butter
Spread half the above batter in a greased and floured 13 X 9 pan. (It may work better to just drop it by spoonfuls. The batter doesn’t have to be solid across the bottom; it will grow together as it bakes.) Bake in 350 degree oven 5-6 minutes.
Meanwhile, melt together:
14 oz. package caramels
1/3 cup evaporated milk
Pour caramel mixture over cake. Drop remaining batter by spoonfuls over caramel layer.
6 oz. chocolate chips
Sprinkle over the top. Continue baking about 18 minutes more, until browned around the edges. They will cut more cleanly if completely cooled. These freeze well.
In heavy saucepan, melt chocolate in cream over low heat, stirring until smooth. Remove from heat; stir in vanilla or brandy. Pour into dessert fondue pot to keep warm. Spear Dippers and swirl in fondue. 2 cups.
White Fondue: Substitute white almond bark coating for the milk chocolate and decrease cream to 1/3 cup.
Fun and unusual dessert for a party!
I am making this up and pretending to be an adult.