On February 14, fancy restaurants will be booked solid, florists will do their best business of the year, and children’s backpacks will be stuffed full of heart-shaped cards from classmates. And it’s all thanks to St. Valentine. This morning I chatted with Anna Mitchell on the Son rise morning show about this saint and why we associate Valentine’s day with him. Along, of course, with 2 chocolate desserts for your Valentine!
I hope you have a lovely Valentine’s Day. Remember those who may be alone or need a friend – send a card, make a call or knock on the door with a special treat!
SMALLER HOT FUDGE PUDDING CAKE
Bake in 8 or 9” square (or round) pan
1-1/4 cups granulated sugar , divided
1 cup all-purpose flour
1/2 cup Cocoa , divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine , melted
1-1/2 teaspoons vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Berry & Whipped cream (opt)
1. Heat oven to 350°F. Combine 3/4 cup granulated sugar, flour, 1/4 cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth.
2. Spread batter in ungreased 9-inch square baking pan. Stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 1/4 cup cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir.
3. Bake 30 to 35 minutes or until center is almost set. Remove from oven; let stand 10 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping, if desired. Makes 9 (1/2 cup) servings.
LARGER HOT FUDGE PUDDING CAKE
The fun thing about this is you learn a bit of food chemistry: the hot chocolate sauce is poured over the top of the cake batter, and as the cake bakes, the pudding sinks to the bottom while the cake batter rises to the top! Absolutely delicious served with a mug of Mystic Monk Mild Roast Columbian coffee.
(Now I’ve shared this recipe before, so check the one out with espresso for a mocha flavored cake.)
2 cups flour
1/3 cup plus 1 tablespoon cocoa powder
1 tablespoon baking powder
1-1/2 cups sugar
1 cup chopped toasted walnuts or other nuts (opt)
1 cup milk
4 tablespoons melted butter
2 teaspoons vanilla
Preheat oven to 350. Spray 9×13 pan. Whisk flour, cocoa, baking powder and sugar together. In separate bowl, whisk milk, butter and vanilla. Add this to dry ingredients and blend. Pour into pan.
1 cup sugar
1 cup brown sugar, firmly packed
1/2 cup plus 2 tablespoons cocoa powder
1-3/4 cup very hot water
Mix sugars and cocoa. Pour water over and whisk. Pour ever so gently and evenly over batter. Pudding will look quite thin but gets real thick as it bakes. Bake 30-35 minutes or until center is set and just firm to touch. Don’t overbake or you won’t get much pudding!