Chocolate! Chocolate! Chocolate! Cake

I often bake cakes for groups which require a large baking pan that would allow for a minimum of 24 servings. I found that iChef makes a Handi-foil 15x10 bake pan with lid (you can find it on line) that works perfectly. Although it is disposable, I have used a pan at least 4-5 times without damage, just be careful when you are cutting a cake into serving pieces. I especially like that the bottom and sides are smooth to that it can be used it for cakes. Note: I always place a cookie sheet under the pan before baking or when transporting the cake. The high lid is also convenient for frosting the cake and travelling to and from a venue if needed. 

The title of this recipe comes from its layers, chocolate cake, chocolate pudding, and chocolate pudding-flavored Cool Whip. I baked a test cake and found that the pudding and pudding/Cool Whip layers, while tasty, didn’t hold their shape very well. That is the reason I added the gelatin to both the pudding and pudding/ pudding and cream mixtures. It was very easy to cut and serve the cake and it looks very pretty, as well.

I apologize for the quality of the picture. It was the last piece of cake
that I could snag so that I could take a picture!

Chocolate! Chocolate! Chocolate! Cake for a Crowd

INGREDIENTS

1 box chocolate cake mix plus ingredients called for on the box

2 5.9 ounce boxes instant chocolate or chocolate fudge pudding mix

2 envelopes unflavored gelatin

4 tablespoons cold water, divided

5 cups milk, divided

1/2 cup powdered sugar

One 16 ounce tub whipped topping

1 can whipped cream

Chocolate shavings or mini chocolate chips ( optional)

DIRECTIONS

Preheat oven to 350 degrees.

Spray a 15-inch by 10-inch pan with baking spray.

Mix the chocolate cake mix according to directions on the box. Pour cake batter into pan.

Bake for 20 minutes. Remove cake from oven and use a toothpick to check for doneness. The toothpick should come out clean. Do not overbake.

Use the handle of a wooden spoon or a large straw to poke holes into the cake; set aside. (I use a chopstick).

Pour 1 packet (about 2 1/2 teaspoons) gelatin into a cup. Add 2 tablespoons of cool water. Stir gently to be sure all of the gelatin is wet. Set aside.

In a mixing bowl, combine 1 packet of the instant chocolate pudding mix with 2 and 1/2 cups of cold milk. Stir gently until combined.

Heat 1/2 cup milk until warm, but not hot. Add gelatin and whisk until gelatin is dissolved. Using a mixer beat the chocolate pudding with the milk and gelatin for at least 2 minutes. Pudding mixture should begin to thicken.

Once the pudding is thickened, spoon it evenly over the cake, then place cake in the refrigerator to chill for an hour.

Prep second packet of gelatin in the same way as the first. Set aside.

In a large mixing bowl, beat together the other box of pudding mix, powdered sugar and remaining 1 and 1/2 cup of milk.

Using a mixer beat the chocolate pudding with the milk and gelatin for at least 2 minutes. Pudding mixture should begin to thicken. Fold in the whipped topping then spread evenly over the cake.

Refrigerate the cake for at least 4 hours before serving. Better yet, let it chill overnight.

Optional: Top the pieces of cake with canned whip cream and add chocolate shavings or mini chocolate chips on top.

Plum Coffeecake ((Placek z Sliwkami)

Plum Coffeecake dusted with confectioners' sugar ready for company!

This recipe is a variation on one that has regularly appeared in the New York Times, usually in September, and reminds me of coffeecakes my Polish grandmother and aunt would make when I was a child. In Polish, it is called Placek z Sliwkami. It is based on the use of prune or Italian plums, which are difficult to find, so when I spot them in the supermarket, I have to make this torte. Please know that you can use other stone fruit, such as peaches, nectarines, or regular plums, you just have to cut them into smaller pieces. This recipe calls for prune plums that are halved.

I've also changed the recipe, using regular AP flour, and combining the cinnamon with the sugar rather than putting them on separately, as well as a couple of other changes that suit my taste.

This torte, or coffeecake, won't last long--it is that delicious!

Plum Coffeecake (Placek z Sliwkami)

INGREDIENTS

24 purple plums, pitted and halved (these are the small prune plums. If using regular plums, use about 9 plums, halved and placed on the batter halved side down.

1 tablespoon lemon juice

1 cup all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon salt (optional)

3/4 cup sugar

1/2 cup unsalted butter

1/2 teaspoon vanilla

2 eggs, slightly beaten

1/4 cup sugar combined with 1 teaspoon cinnamon, divided

2 tablespoons confectioners’ sugar, sifted (optional)

DIRECTIONS

Heat oven to 350 degrees.

Line a spring form pan, preferably 10 inches, with parchment paper. Spray with baking spray.

Sprinkle the plum halves with about 1 tablespoon lemon juice, and combine with about 1 tablespoon of the cinnamon sugar mixture.

Sift together flour, baking powder, and salt.

Cream the sugar, butter, and vanilla in a bowl. Add the flour, baking powder, salt and eggs and beat well.

Spoon the batter into the spring form pan and place on cookie sheet.

Place the plum halves skin side up on top of the batter.

Sprinkle remaining combined cinnamon and sugar over plums and batter.

Bake approximately one hour. Remove and cool. This cake can also be served lukewarm with whipped cream.

When cake is cool, dust with confectioners’ sugar before serving if desired.

(I like it as is, but the confectioners’ sugar makes it pretty for company).

Chicken Thighs in the Marsala Style

As I don't drink alcohol and don't care to cook with it, I am always looking for alternatives. I think this recipe is a winner! If you make it, let me know how it turned out!

Chicken Thighs in the Marsala style. Served with mashed potatoes
and steamed vegetables. 

Chicken Thighs in the Marsala style

Ingredients

6 boneless, skinless chicken thighs

1 1/2 cups chicken stock

1 tablespoon cornstarch

1/2 cup red grape juice

2 teaspoons red wine vinegar

2 teaspoons Montreal Steak spice, divided

½ cup flour

8 ounces sliced white button mushrooms

3-4 sprigs fresh thyme

1 shallot

3 tablespoons unsalted butter

Directions

Mix flour and 1 tsp of Montreal Steak seasoning in a large ziplock bag.

Dredge each thigh in the flour and seasoning mixture.

Let thighs to rest on a rack on a sheet pan in the refrigerator for least 20 minutes.

Divide a peeled shallot into halves and then cut the shallot into thin slices.

Add 2 tbsp butter to a pan over medium heat.

As soon as the butter starts to bubble add the chicken, and cook until the coating begins to brown (about three minutes). Turn the chicken and repeat on the other side.

Chicken bubbling on the stove. Smells delicious!

Once the chicken is lightly browned, remove the chicken from the pan and set aside.

Add the shallots and the mushrooms to the pan, season with 1 tsp salt seasoning, and sauté until the shallots are translucent and the mushrooms are lightly browned.

Deglaze the pan with ½ cup of red grape juice, mixed with the red wine vinegar. Add half the thyme.

Stir together the chicken stock mixed with the cornstarch. Stir until smooth. Add to the pan.

Bring to a simmer, and reduce by a third (About 10 minutes. Taste for seasoning. Season with salt and pepper to taste. Return the chicken to the pan and simmer until cooked through (about 10 minutes) turning once.

To serve, spoon the mushrooms and sauce over each piece of chicken, and sprinkle with fresh thyme.

Serve with mashed potatoes and vegetable of your choice.