Tuesday, October 25, 2022

Hershey's Triple Chocolate Torte


 (This isn't the best picture I goofed with the egg whites, and forgot to put the cream on the 3rd layer, so I will replace it when I make this again! It is one of the best if not the best chocolate cake you will ever make!  Such a masterpiece!   I made it for my in-laws, and my mother-in-law raved over it and wanted me to share the recipe with her.   She made it for a sibling get together, and called me the next day to say she made the best chocolate cake ever!  It was a big hit! )

For the cake:

2 eggs, separated

1 1/2 c. sugar, divided

1 1/4 c. all purpose flour

1/2 c. unsweetened cocoa

3/4 tsp. baking soda

1/2 tsp. salt

1/2 c. vegetable oil

1 c. buttermilk, (if you don't have buttermilk, you can use 1 Tbsp. white vinegar plus milk to equal 1 c. 

*** Heat oven to 350 F.

*** Grease and flour 2 ( 9 inch) round cake pans.

*** In small mixer bowl, beat egg whites until foamy ( I beat them until almost stiff), gradually beat in 1/2 c. sugar until stiff peaks form ( this is very important for the success of the cake,  it must have stiff peaks or the cake will sink in the middle - make sure you beat it on high to allow enough air to incorporate - I would use a stand mixer for this).  

*** In large mixer bowl, stir together remaining 1 c. sugar, the flour, cocoa, baking soda and salt.  

*** Add oil, buttermilk and egg yolks - beat until smooth

*** gently fold in egg whites.

*** Pour batter into prepared pans .  Bake 25 to 30 min. or until cake springs back when touched lightly in center.  Cool 5 min;  remove from pans to wire racks to cool completely.  

** Split layers in 1/2 horizontally. you now have 4 layers

Chocolate Cream Filling :

2/3 c. sugar

1/3 c. unsweetened cocoa

1 1/2 c. cold whipping cream

1 1/2 tsp. vanilla --beat on low speed of electric mixer to combine.  Beat on medium speed until stiff.  Spread over 1 cake layer with 1/3 of the cream filling; top with 2nd cake layer.  Repeat ending with plain layer on top.   

Chocolate Glaze :

3 Tbsp. butter

3 Tbsp. light corn syrup

1 Tbsp. water

1 c. semi-sweet chocolate chips

In small saucepan, combine butter, corn syrup and water; place over medium heat, stirring constantly, until mixture begins to boil ( I bring it to a boil - I like the texture of the glaze better).  Remove from heat; stir in chocolate chips until melted.  Cool to room temperature - makes about 1 c.  Glaze cake.  Add chocolate curls or sprinkles for a nice touch.  Refrigerate.  Makes 8 to 10 servings.  

**If you bring the glaze to a boil, it is a little harder to cut, I use a serrated knife.  This cake is amazing!








Sunday, October 23, 2022

Wendy's Rainbow Jello

( this is from my once upon a time neighbor, Wendy Dastrup, she was a fun friend and good cook, I miss our friendship, but will treasure the memories!  She was one of a kind.  My kids request this at our big holiday parties)


6 packages (3 oz) of different color jello

 Red, Orange, Yellow, Green, Blue, Purple

Or any to your liking 

2 c. vanilla yogurt (can use unsweetened)

**  boil 1 c. water, add 1 package of jello, and stir until dissolved.  Split this into two bowls, add 3 Tbsp. cold water to one bowl , stir with wooden spoon or plastic spoon, until dissolved do not use metal. then with the other bowl, add 1/3 c. yogurt, stir   I use a plastic coated whisk ( do not use metal),   Pour one bowl in your dish, can use a glass 9x13 pan or I used a trifle dish for this one ( you want to see the pretty "rainbow")   Put the pan in fridge for 1/2 hour or until set.  Then take the other bowl of jello and pour over top, and put back into fridge for 1/2 hour.  It doesn't matter which order to begin with, but after the first two bowls, or first package of jello, keep it in the same order for the next package, so you will have light to dark or dark to light whichever you prefer.   Each package will go the same way until you have a rainbow.  It's so pretty!  

Next:

1 c. whipping cream

1/3 c. powder sugar

1 tsp. vanilla - whip together until stiff 

** Spread on top of jello and sprinkle with decorations.  

Keep in refrigerator. 









This one I made in the Spring

Cowley Lunchroom Apple Crisp

(this is such a good recipe and brings back so many happy memories from my childhood!  So grateful the lunch ladies were willing to share this one, so yummy especially with ice cream!) 


4 to 5 c. peeled and sliced tart apples, or more to your liking 

3/4 c. sugar

1/4 c. cornstarch

1 c. water

-- Put in pan and boil until apples are tender 

--Pour into 9 x 13 pan

(this picture is an 8x8, I was making for my smaller family)


Topping:

(We usually double this)

3/4 c. melted butter

2 c. Oats (I use quick oats), 

*stir together, then add

3/4 c. flour

1/2 tsp. salt

3/4 tsp. cinnamon

1 c. brown sugar

Mix all together and crumble on top of apple mixture.  Bake at 350 F. for 25 to 30 min.

Serve Warm with ice cream .  Yummy Fall dessert!!!