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1413
Black & White Cake
Serves 8
INGREDIENTS
1 package chocolate cake mix, with ingredients according to the box
1 cup sugar
1/2 cup water
6 large eggs
2 cans sweetened condensed milk
2 cans whole milk, measured by empty condensed milk containers
METHOD
1 Preheat oven to 350°.
2 Prepare chocolate cake mix according to box in the large bowl of the
stand mixer fitted with flat beater. Set aside; do not put into pan yet.
3 Spray 9-inch springform pan with nonstick cooking spray.
4 In a nonstick skillet, brown sugar and water until it turns to a beautiful
caramel color. Pour into the base of prepared cake pan.
5 In a separate bowl, prepare custard by mixing eggs well with the milks.
6 Pour chocolate cake mix into the cake pan. Top with the custard. Do not
move pan for at least 5 minutes while custard sinks to bottom of pan.
7 Fill a larger baking pan with 1 inch of water. Wrap the springform pan
well with aluminum foil; place in water bath. Bake in water bath for 1
hour or until cake is firm.
8 When cake is cooked through, allow to cool on wire rack. Invert
cooled cake onto platter and remove springform pan. The custard
will be on top of the chocolate cake.
9 Serve chilled.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Raspberry White Chocolate
Blondies
Serves 8
INGREDIENTS
1/2 cup margarine or butter, room temperature
1/2 cup dark brown sugar, firmly packed
1/2 cup granulated sugar
2 whole eggs, well beaten
1 cup flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup raspberry preserves
1 cup white baking chips
METHOD
1 Preheat oven to 350°.
2 Prepare a 9 x 13 baking pan by spraying well with nonstick cooking spray.
3 In the bowl of stand mixer with flat beater attached, thoroughly cream
together butter and sugars. Add eggs, one at a time, mixing well.
4 In a separate bowl, sift together flour, salt and baking powder.
5 With mixer running, gradually add flour mixture to butter mixture.
6 Pour batter evenly into prepared pan, spreading out well. Spoon
raspberry preserves on top of batter. Sprinkle chips evenly around.
7 Bake for 30-35 minutes. Let cool before cutting into bars.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host