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Channeling My Mother

My mom was a stay-at-home mother, until she was in her 60s.
She was an awesome cook, and luckily, without trying, I think I inherited a lot of her love of making things.

Last night, I made a couple of bundt cakes for our Charitable Campaign Bake Sale using one of mom's favorite recipes.

Chocolate Intrigue Cake
1 cup butter, softened
2 cups sugar
3 eggs
3 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 1/2 tsp vanilla
3/4 cup Hersheys syrup
1/4 tsp baking soda
Walnut pieces (optional)

Oven 350
10" Tube Pan or your favorite bundt pan

Generously grease and flour a 10" tube pan. (I use Pam for Baking, so easy!) In a large mixer bowl, cream butter and sugar, creaming until light and fluffy. Beat in eggs, one at a time, beating well after each. At low speed, blend in flour, baking powder and salt alternately with milk and vanilla, beginning and ending with dry ingredients. Blend well after each addition. Pour 2/3 of batter into prepared pan. To remaining batter, blend in chocolate syrup, soda and nuts. Pour chocolate batter over yellow batter in pan. Bake at 350 for 45 minutes. Cover with aluminum foil and bake an additional 25 minutes. Cool completely and remove from pan. Sprinkle with powdered sugar, if desired.

I brought in two cakes--one whole, and one sliced into individual pieces. We ended up slicing the second cake to sell in pieces. There is no cake left. And our bake sale raised nearly $600 for the Downtown Food Bank. Hooray!

Comments

( 1 comment — Leave a comment )
cheesepuppet
Nov. 17th, 2007 02:57 am (UTC)
Oh, so delicious-looking it hurts.....mmmmmmmm....
( 1 comment — Leave a comment )