FOODIE FRIDAY RECIPE - BLACK FOREST TRIFLE

I was recently asked to make desserts for an old friend's fiftieth birthday party.  I knew it was going to be an outdoor event and I knew I wanted it to be a festive dish.  I thought I would make a nice red velvet layer cake and so I baked the cake.  While the cake was in the oven I decided to change the plan and turn the cake into a trifle.

Trifle always looks great, it is easy to transport and serve and usually a crowd pleaser.  Trifle traditionally has a few key ingredients which can be combined in different flavors and embellished.  This recipe is the concoction I came up with.

Red Velvet Black Forest Trifle

Ingredients:

1 prepared red velvet cake

2 large containers of frozen whipped topping [thawed]

1 can cherry pie filling

1 cup chocolate chunks or chips

1/2 cup Kilhua 

1/2 cup chocolate syrup

Method:

Tear cooled cake into pieces. Place a handful of cake pieces in the bottom of a 4 quart bowl.  Drizzle 1/2 of the Kilhua over the cake.  Spread 1/3 can of cherries.  Sprinkle 1/3 cup chocolate chunks.  Drizzle 2 tablespoons chocolate syrup.  Spread 1/2 container whipped topping.  Repeat for three layers finishing with whipped topping for the final layer.  Refrigerate.

"All I really need is love, but a little chocolate now and then doesn't hurt! "

lucy van pelt

FOODIE FRIDAY RECIPE- SUPER CHOCOLATE SHEET CAKE

"...the taste of chocolate is a sensual pleasure in itself, existing in the same world as sex... For myself, I can enjoy the wicked pleasure of chocolate...entirely by myself. Furtiveness makes it better."

dr. ruth westheimer 

There are many variations of this classic which is sometimes called Texas Sheet Cake or Longhorn Cake.  They're all good.  Here is my adaptation.  This confection is a retro chocolate lover's delight.  Rich chocolaty cake topped with gooey, nutty chocolate frosting!  This is a homey, unpretentious crowd pleaser.

INGREDIENTS

Cake:

2 sticks butter

1 cup water

4 tablespoons high quality cocoa powder*

2 cups all purpose flour

2 cups granulated sugar

1/2 teaspoon salt

1 teaspoon baking soda

2 eggs

1/2 cup sour cream

Icing:

1 stick butter

4 tablespoons cocoa powder

6 tablespoons milk

1 cup chopped pecans**

1 box confectioner's sugar

1 teaspoon vanilla

METHOD:

Preheat oven to 375*

Grease a jelly roll pan [10.5 x 15.5 x 1]

In a 2 quart pan combine 2 sticks butter, 1 cup water and 4 tbsp. cocoa and bring to a boil.  Remove pan from heat and add 2 cups flour, 2 cups sugar and 1/2 tsp. salt.  Beat in 1 tsp. baking soda, 2 eggs and 1/2 cup sour cream.  Pour mixture into the prepared pan and bake for exactly 22 minutes.

While the cake is baking prepare the icing:

In 2 quart pan combine 1 stick butter, 4 tbsp. cocoa, 6 tbsp. milk and bring to boil.  Remove pan from heat and add 1 cup chopped pecans, 1 box confectioner's sugar and 1 tsp. vanilla.  Stir well to combine.  Spread over hot cake as soon as you remove the cake from the oven.

Cool before serving.  Do not try to remove the cake from the pan, serve from pan!

*I prefer Valhrona cocoa powder available at Dean & Deluca and many online sources.

**Many recipes call for walnuts but I prefer pecans.  Feel free to substitute your favorite nut.