Choco­late Chevron Cake,

Chattanooga Times Free Press - Parade - - Front Page -

Here’s a cake that looks im­pres­sive with­out a lot of ex­tra ef­fort. Garten’s se­cret: “I add a touch of cof­fee in my choco­late dishes,” she says. “It makes the choco­late taste bet­ter.” Pre­heat oven to 325°F. But­ter an 8-by-2-inch round cake pan. Line bot­tom with parch­ment pa­per, then but­ter and your pan, tap­ping out eÝcess your.

Cream 8 Tbsp (1 stick) un­salted but­ter (at room tem­per­a­ture) and 1 cup gran­u­lated sugar in bowl of elec­tric miÝer wt­ted with a pad­dle at­tach­ment un­til light and yuffy. With miÝer on low, add 4 ex­tra-large eggs (at room tem­per­a­ture), 1 at a time. MiÝ in 1 (16-oz) can choco­late syrup (like Her­shey’s) and 1 Tbsp vanilla ex­tract. Add 1 cup CNN RWTRQUG ƃQWT; miÝ un­til ust

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