W HAT’S COOKING
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CHOCOLATE-CHERRY
STACK CAKE
PREP: 40 MIN. BAKE: 22 MIN.
COOL: 10 MIN. OVEN:350°F
cup plus 1 tsp. all-purpose flour
cup plus 1 tsp. unsweetened
cocoa powder
tsp. baking powder
tsp. bakingsoda
tsp.ground cinnamon
tsp. salt
cup unsalted butter, softened
cupsugar
eggs
tsp. vanilla
cup sour cream
Recipe Cherry or Chocolate
Frosting,
right
Recipe Chocolate-Dipped
Cherries,
right
(optional)
1.
Preheat oven to 350°F. Grease two
6x2-inch round cake pans or Springform
pans. Mix 1 teaspoon
each
flour and cocoa
powder; dust pans. Set pans aside.
2.
In bowl com bine
3/4
cup flour,
V z
cup
cocoa powder, baking powder, bakingsoda,
cinnam on, and salt; set aside.
3.
In large bowl w ith electric m ixer beat
butter on m edium to high for 30 seconds.
Add sugar; beat until sm ooth and fluffy.
Beat in eggs and vanilla until sm ooth.
Beat in sour cream and flour mixture.
Pour batter in pans; spread evenly.
4.
Bake 22 to 26 m inutes or until top springs
back w hen lightly touched and edges begin
to pull away from sides o f pan. Cool in pans
on w ire rack 10 m inutes. Remove from
pans; cool on rack.
5.
Use serrated knife to horizontally cut
cakes in half to make 4 layers total. Place
bottom layer on plate; spread w ith
2/3
cup
frosting. Repeat w ith layers. Place top layer
on cake. Heap remaining frosting swirling in
peaks. Refrigerate. To serve, top with Choco-
late-Dipped Cherries.
SERVES 8.
ch erry FROSTING
In large m ixing bowl
com bine one 8-ounce carton sour cream ,
1
cup w hipping cream, 1
V
2
cups powdered
sugar, and 2 tablespoons maraschino cherry
juice. B eaton m edium -high until fluffy.
CHOCOLATE FROSTING
In large m ixing bowl
com bine one 8-ounce carton sour cream,
1 cup w hipping cream, 1
V
2
cups powdered
sugar, and
V i
cup sifted unsweetened cocoa
powder. Beat on m edium -high until fluffy.
CHOCOLATE-DIPPED CHERRIES
Drain 16
maraschino cherries w ith stems; pat dry
with paper towels. In small microwave-safe
bowl combine
V2
cup semisweet chocolate
pieces and 1 teaspoon shortening. Cook on
50% power (medium) 1
1/ 2
to 2 minutes or
until melted, stirring once. Dip cherries in
chocolate; place on waxed paper until set.
Store, covered, up to 24 hours.
ALPHABET CUPCAKES
Preheat oven to 350°F.
Prepare Chocolate-Cherry Stack Cake
batter,
left.
Line sixteen 2 1
/
2
-inch muffin
cups with paper bake cups. Fill each cup
with two slightly rounded tablespoons of
cake batter. Bake 18 m inutes or until top
springs back. Cool completely on wire
rack. To assemble, top each cupcake with
Cherry or Chocolate Frosting,
left,
(you will
have som e frosting left over). Top with
Alphabet Cookies,
below.
a lph a bet co o k ies
On a lightly floured
surface knead
Vz
cup all-purpose flour into
V
2
of a 16.5-ounce package of refrigerated
sugar cookie dough. Roll dough V^-inch
thick. Brush lightly w ith water; sprinkle
w ith coarse red sugar. C ut 16 small cookies
for cupcakes and cut rem ainder into desired
shapes. Bake small cookies in a preheated
375°F oven for 6 minutes; bake larger cookies
7 to 8 minutes. Cool on wire rack. Use to
decorate cupcakes.
EACH SERVING
(1 slice) cake 492 cal, 29 g total fa t
(18gsat.fat), 132 m gchol, 250 m g sodium, 56 g
carbo,2gfiber,
6
gpro. D aily Values: 20% vit.A ,
1% vit. C, 13% calcium,
8
% iron.
CHOCOLATE-MALTED MOUSSE
PREP: 30MIN. COOL:30MIN. CHILL: 1 TO24HR.
2
oz. malted milk balls (about
¥ 3
cup)
4
oz. milk chocolate, coarsely chopped
3
oz. bittersweet chocolate,
coarsely chopped
3
cupswhippingcream
V3
cup chocolate malted milk powder
2
Tbsp. chocolate liqueur,
almond liqueur, or milk
V 2
tsp. vanilla
1
Tbsp. sugar
2
tsp. unsweetened cocoa powder
Malted milk balls (optional)
1.
Place the 2 ounces m alted milk balls in
large resealable plastic bag and finely
crush w ith rolling pin. Set aside.
2.
For mousse, in sm all saucepan heat milk
chocolate and bittersw eet chocolate w ith
V i
cup of the w hipping cream over low
heat until sm ooth, stirring constantly. Stir
in m alted milk pow der, liqueur, and vanilla.
Cool to room tem perature.
3.
In large chilled m ixing bowl w ith chilled
beaters beat
l 3/4
cups w hipping cream to
stiff peaks (peaks stand straight). Stir about
V
2
cup of the w hipped cream into m elted
chocolate m ixture; fold chocolate m ixture
back into rem aining w hipped cream . Fold
in crushed m alted milk balls. Spoon into
1
V
2
-
to 2-quart dish or 8 to 10 small bowls
or glasses. Cover and refrigerate 1 to 24 hours.
4.
In m edium chilled bowl com bine
rem aining 1 cup w hipping cream , sugar,
and cocoa pow der; beat to soft peaks.
Spoon on m ousse. Top w ith m alted milk
balls.
MAKES 8TO 10 SERVINGS.
EACH SERVING
520
cal, 43g to ta lfa t (27gsat.fat),
127 m gchol, 90 m g sodium , 31 gcarbo,2gfiber, 4 g
pro. Daily Values:27% vit. A , 2% vit. C, 12%
calcium ,
6
% iron.
