Let’s Cook! 1.25.23
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LINDA HOSKINS
If you are thinking ahead to Valentine’s Day and want to prepare a special dessert, here is a recipe for a chocolate cake that is absolutely amazing. Whenever I make it, I get rave reviews, even from people who are not big fans of chocolate cake. This cake starts with a cake mix and store bought frosting, but with some doctoring it turns into something really special! The recipe may sound like a lot of work, but it is worth the effort.
SWEETHEART
FUDGE CAKE
• 1 18 1/4 oz box chocolate fudge cake mix
• 1 tsp vanilla
• 1/4 cup currant jelly, warmed
• 3/4 cup whipping cream
• 3 1 oz. squares semi sweet chocolate, chopped
• 16 oz container vanilla frosting
• 8 oz. Cool Whip
Grease and flour two 9 inch round cake pans. Make cake as directed on the box, adding 1 tsp vanilla. Pour into the two pans, bake at 350 degrees for 25 to 30 minutes. While the cakes are in the oven, in a small pan, combine the cream and chocolate. Cook and stir over low heat until chocolate is melted. When cakes are done, place the pans on racks to cool for 15 minutes. Remove cakes from pans to racks. While the cakes are still warm, poke lots of holes in the cakes to within 1/4 inch of bottom. (I use several toothpicks held together to make small holes). Then brush the warmed jelly over the tops and sides of the cake. Be sure to use it all.
While cakes are still warm, brush the melted chocolate over the tops and sides of cakes. Allow a minute or so for chocolate to soak in, then brush more on. Repeat until the chocolate gone. Allow to cool.
In a large bowl, beat frosting with an electric mixer until fluffy, fold in Cool Whip. Place one cake layer on a serving plate and frost the top. Place a second cake layer on top, and frost top and sides. Refrigerate for several hours before serving.
Please note, this recipe calls for whipping cream and Cool Whip. That’s two different things. The whipping cream comes in a small carton, and is often called heavy cream. Also, when you are poking holes into the cake, I do not not recommend using the end of a wooden spoon. For this recipe, you want smaller holes.
This next recipe is a soup that I consider to be a “comfort food”. I had it for the first time at my sister’s home, and I asked for the recipe. I had it for supper on a chilly and damp night and it was so comforting. And the next day, I asked to have it for lunch. I liked it that much!
GREEN PEPPER SOUP
(feeds 4 people)
• 1 1/2 lbs lean ground beef
• 1 large onion, chopped
• 2 or 3 large green peppers, chopped
• 2 cans tomato soup
• 2 cans beef broth
• 1 28 oz. can crushed tomatoes
• 1 tsp salt
• 1/2 tsp pepper
• 1 1/2 cups rice, cooked
Brown meat, drain fat. Add onions and peppers. Sauter until onions are soft. Add tomato soup, beef broth, tomatoes and seasonings. Simmer for at least one hour. Add rice, heat through.
If you have a recipe to share, please send to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!
