Last Thursday our quilters' canasta group met at Friend Ellen's for an afternoon of cards. We play twice a month and have so much fun. We jokingly say we have a lot of fun if we are on the winning side. Friends Janice and Dorothy and I were on the winning side this time. Dorothy was especially glad as she said she has not been very lucky lately.
Ellen told me while we were playing that she had made a new dessert. That made me very happy. She is always good about sharing her desserts with me, in fact, everyone in the group is. Sometimes Ellen makes one of "my" desserts. She especially likes the strawberry upside down cake and has served it several times.
This chocolate cake was especially good and enjoyed by everyone.
The interesting thing was how Ellen got the recipe. Ellen wanted to give her daughter's best childhood friend a shower but was told she didn't really need anything. Still wanting to do something, Ellen decided to have a Recipe Shower. Everyone brought a favorite recipe. This was one of the recipes brought. I think that is a marvelous idea for a shower. I would have a hard time picking just one recipe though.
CHOCOLATE RASPBERRY CAKE
1 devil's food cake mix
1 cup sour cream
3 eggs
1/2 cup oil (Ellen used coconut oil)
1 12 - oz package frozen raspberries
Preheat oven to 350 degrees F. Grease the bottom of a 9 z 13 - inch baking dish.
Mix all of the ingredients together and blend til smooth.
Pour into cake pan.
Bake according to the directions on the cake mix box.
Cool completely before frosting.
CHOCOLATE FROSTING
3/4 cup whipping cream
1 12- ounce package semi-sweet chocolate chips
1 teaspoon vanilla
Scald the whipping cream over med-low heat (film forms on top and bubbles appear around the edges).
Add the chocolate chips and stir until completely melted.
Add the vanilla.
Pour over the cake if layered.
Cool frosting, then whip the mixture until it is thick. Then frost the cake. (This is what Ellen did. She waited until the pan was cool before doing this.)
Store in the refrigerator.
Serve alone....
Or with a scoop of ice cream.
Ellen told me while we were playing that she had made a new dessert. That made me very happy. She is always good about sharing her desserts with me, in fact, everyone in the group is. Sometimes Ellen makes one of "my" desserts. She especially likes the strawberry upside down cake and has served it several times.
This chocolate cake was especially good and enjoyed by everyone.
The interesting thing was how Ellen got the recipe. Ellen wanted to give her daughter's best childhood friend a shower but was told she didn't really need anything. Still wanting to do something, Ellen decided to have a Recipe Shower. Everyone brought a favorite recipe. This was one of the recipes brought. I think that is a marvelous idea for a shower. I would have a hard time picking just one recipe though.
CHOCOLATE RASPBERRY CAKE
1 devil's food cake mix
1 cup sour cream
3 eggs
1/2 cup oil (Ellen used coconut oil)
1 12 - oz package frozen raspberries
Preheat oven to 350 degrees F. Grease the bottom of a 9 z 13 - inch baking dish.
Mix all of the ingredients together and blend til smooth.
Pour into cake pan.
Bake according to the directions on the cake mix box.
Cool completely before frosting.
CHOCOLATE FROSTING
3/4 cup whipping cream
1 12- ounce package semi-sweet chocolate chips
1 teaspoon vanilla
Scald the whipping cream over med-low heat (film forms on top and bubbles appear around the edges).
Add the chocolate chips and stir until completely melted.
Add the vanilla.
Pour over the cake if layered.
Cool frosting, then whip the mixture until it is thick. Then frost the cake. (This is what Ellen did. She waited until the pan was cool before doing this.)
Store in the refrigerator.
Serve alone....
Or with a scoop of ice cream.
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