Food recipes
Chocolate Eclipse
Chocolate Eclipse Ingredients: butter, without salt spartan, real semi-sweet chocolate baking chips, milk, buttermilk, fluid, cultured, lowfat vanilla extract wheat flour, white, all-purpose, unenriched sugars, brown...
Chocolate Eclipse
Ingredients:
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
water, bottled, generic
Directions:
Preheat oven to 350F.
Grease a 9x13-inch baking pan.
Melt butter and unsweetened chocolate together in a double boiler over hot water.
In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.
Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.
Stir in chocolate chips, if using.
Pour the butter/chocolate mixture into buttermilk.
add vanilla and then pour into the dry ingredients.
Stir until well combined.
Spread into prepared pan.
Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.
Sprinkle this over the batter in the pan as evenly as possible.
Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.
Place the pan immediately into the preheated oven.
Bake for 30- 35 minutes, or until the center feels firm to the touch.
Watch carefully, as it tends to over brown around the edges.
Cool at least 15 minutes before serving.
Best cooled for 2 hours.
The finished result is a cake with a fudgy sauce hidden underneath.
When serving, invert the cake so that the fudgy sauce becomes a topping.
Serve with vanilla ice cream, creme fraiche or whipped cream.
Ingredients:
butter, without salt
spartan, real semi-sweet chocolate baking chips,
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
wheat flour, white, all-purpose, unenriched
sugars, brown
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
water, bottled, generic
Directions:
Preheat oven to 350F.
Grease a 9x13-inch baking pan.
Melt butter and unsweetened chocolate together in a double boiler over hot water.
In the meantime, heat buttermilk gently in a saucepan until just a little warmer than body temperature.
In a large mixing bowl combine flour, 1 cup of the brown, sugar, baking powder, baking soda and salt.
Mix well, using your hands if necessary to break up any lumps to achieve a uniform mixture.
Stir in chocolate chips, if using.
Pour the butter/chocolate mixture into buttermilk.
add vanilla and then pour into the dry ingredients.
Stir until well combined.
Spread into prepared pan.
Combine remaining 1 1/4 cups of brown sugar with unsweetened cocoa in a small bowl.
Sprinkle this over the batter in the pan as evenly as possible.
Next, pour boiling water gently and evenly over the sugar/cocoa mixture; do NOT stir.
Place the pan immediately into the preheated oven.
Bake for 30- 35 minutes, or until the center feels firm to the touch.
Watch carefully, as it tends to over brown around the edges.
Cool at least 15 minutes before serving.
Best cooled for 2 hours.
The finished result is a cake with a fudgy sauce hidden underneath.
When serving, invert the cake so that the fudgy sauce becomes a topping.
Serve with vanilla ice cream, creme fraiche or whipped cream.