A cake suitable for celebrations

RECIPE FINDER

May 12, 1999|By Ellen Hawks | Ellen Hawks,Sun Staff

When Darlene S. Grubbs of Walla Walla, Wash., requested a chocolate cake made with Nestle's Quik and buttermilk, there were no responses for that particular cake. However, Bill Dobson of Timonium sent in a recipe that is a winner.

He said he hoped his recipe from the "Nestle's Toll House Recipe Collection" would fill the request. The recipe does not call for Nestle's Quik but uses Nestle Toll House milk-chocolate morsels instead. Unsweetened baking chocolate, semisweet baking chocolate or unsweetened cocoa powder can be substituted for the chocolate morsels, according to the Nestle recipe book, Dobson said.

Chocolate Cake with Nestle's

Makes one 3-layer cake

1 cup (from an 11 1/2 -ounce package) of Nestle Toll House milk-chocolate morsels

2 1/4 cups all-purpose flour, divided

1 teaspoon baking powder

1 teaspoon baking soda

/ teaspoon salt

6 tablespoons butter, softened

1 1/4 cups sugar

2 eggs

1 teaspoon vanilla extract

1 1/3 cups buttermilk

1/2 cup chopped, toasted hazelnuts

1/3 cup chopped, candied cherries

1 cup heavy cream, whipped

Preheat oven to 350 degrees. Grease and flour three 8-inch round baking pans. Melt over hot (not boiling) water, Nestle Toll House milk-chocolate morsels; stir until smooth. Set aside. In a small bowl, combine 1 3/4 cups of flour, baking powder, baking soda and salt; set aside. In a large bowl, combine butter, sugar, eggs and vanilla extract; beat until creamy. Gradually add flour mixture alternating with buttermilk. Place 1, cups batter into small bowl. Stir in hazelnuts and cherries. Pour into one of the prepared pans. Stir remaining 1/2 cup flour into plain batter; mix well. Stir in melted morsels. Pour batter into remaining two prepared pans. Bake at 350 for 30-35 minutes. Cool 15 minutes; remove from pans. Cool completely on wire racks. Spread 1/2 whipping cream on one chocolate layer; top with nut/cherry layer. Spread with remaining cream; top with second chocolate layer. Frost with Creamy Milk Chocolate Hazelnut Frosting. Chill before serving.

Creamy Milk Chocolate Hazelnut Frosting

1 cup Nestle Toll House milk-chocolate morsels

3 tablespoons butter, softened

1 tablespoon hazelnut-flavored liqueur

2 1/4 cups sifted confectioners' sugar

1/3 cup heavy cream

Melt over hot (not boiling) water, Nestle Toll House milk-chocolate morsels; stir until smooth. Set aside; cool 15 minutes. In a large bowl, combine butter and hazelnut-flavored liqueur; beat well. Blend in melted morsels. Gradually add confectioners' sugar alternating with heavy cream. Frost cake.

Tester Laura Reiley's comments: "I know this recipe does not fit Darlene Grubbs' request in one major regard: There is no Nestle Quik in sight. However, it is a delicious cake, suitable for birthdays and other celebratory occasions, so it seems a shame to toss it out. It does have buttermilk, which fits. The cherry/hazelnut layer gives the cake visual and textural interest, and the subtle hazelnut-flavored icing is a winner. These cakes are very sticky creatures, so I would recommend lining the bottom of the cake pans with circles of waxed paper to facilitate their removal. The layers are not tall, but since there are three of them the final cake is very regal and elegant."

Recipe requests

Lenore Fine of Baltimore is hoping a reader will have a recipe for Key Lime Coolers, "a deliciously tart-sweet wafer [or cookie] like those sold by the Byrd Cookie Co. in Savannah, Ga."

Jean Pederson of Sioux Falls, S.D., remembers making a vinegar pie for her grandfather when she was in the eighth grade. She lost the recipe and says she would like to have it for old times' sake. She also requested a recipe for Salmon Soup.

Anna Vuckovich of Johns-town, Pa., wrote, "My husband recently attended a party where a coleslaw was served that was mixed with Cool Whip. He loved it and is still after me to get that recipe."

Vera L. Francisco of Baltimore hopes someone will have a recipe for Salmon Cakes, similar to those served at Love's Restaurant, which was on the corner of 25th and Charles streets before it closed.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, Md. 21278. If you send in more than one recipe, please put each on a separate sheet of paper with your name, address and daytime phone number. Important: Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letters may be edited for clarity.

Pub Date: 05/12/99

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