1 1/2 C sugar
3/4 C flour
1 1/2 sticks butter, melted
1/2 C cocoa
1 1/2 t vanilla
Heat oven to 350 and grease a round 8 or 9 inch pan. Mix all ingredients and pour into pan. Bake 40-45 minutes or until the top is dry.
While the cake is baking, make the raspberry sauce.
3 T sugar
2 t cornstarch
1/3 C water
1 pkg (10oz) raspberries in syrup, thawed and undrained.
Cook all over medium heat, stirring constantly, until the mixture thickens and boils. Continue boiling for one minute, stirring constantly. Remove saucepan from heat and strain sauce to remove seeds. Sauce can be served warm or cool. Best if served immediately.
Sorry no picture, it was eaten too quickly. Trust me, it’s good and worth making as its super easy.
Have you tried these? They are amazing! And I would have told you sooner, but I didn’t know about them. A popover pan was a Christmas present from my soon-to-be Mother in law and it had this recipe taped to the front:
3 T unsalted butter
1 1/2 C flour
1 1/2 C milk
4 large eggs
1/2 t salt
Preheat oven to 400 and butter a popover pan ( or every other one in a cupcake pan, and you’ll need two pans ). Mix ingredients slightly, do not over mix. Fill pans half full and bake for 30-35 minutes. Do not open oven before 30 minutes!
I did half the batch as the above and the other half with grated cheese. They were both phenomenal!! I don’t know why I never knew of these before. There will definitely be more popovers in my future. And because they are hollow, I think you are allowed to eat more…
2011 is done and I’m determined to bring the blog back in 2012. Since moving to Denver last May my fiancé has become quite the hunter and we have a wood duck sitting in our freezer. Although I didn’t pluck or clean it, I will be cooking it. Stay tuned for that.
here are some recommendations for trying something new in 2012:
I can honestly say that I’ve had all three in the last week 🙂
My favorite meal in all of Denver is the roasted duck poutine with seared foie gras and a duck egg on top. It’s amazing!!!