Featured Cookbook

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1. Hanging-Crust Rhubarb Cobbler Hanging-Crust Blueberry-Blackberry Cobber

2. Peanut Butter and Chocolate Cake

3. Coconut-Lime Coolers

Book Description

Warning: This is a no-holds-barred book of decadence. The recipes in Jeremy Jackson's Dessets That Have Killed Better Men Than Me pack a one-two butter-and-sugar punch. Have a lick of Snice Cream (that's Fresh Snow Ice Cream) or slurp down a Banana Smoothie. Chomp on Chocolate-Dipped Ranger Cookies or dive into a Chocolate Sinkhole. Just be prepared to defend your bounty. These desserts are so delicious that a food fight might start over the last piece of cake! In the world of desserts, there is no room for mediocrity. Desserts That Have Killed Better Men Than Me has no filler or predictable, so-so recipes (and absolutely no almond bark!), just good, honest, and deadly delicious ones -- with plenty of heavy cream.

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Desserts That Have Killed Better Men Than Me

Authors: Jeremy Jackson

Date: March 2004

ISBN: 0060527129

Publisher: Morrow Cookbooks

Hardcover

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Easy, appealing, soft, and comforting-a cake reminiscent of childhood flavors, but not childish. It makes one round 9-inch cake, but you can double the recipe and stack the cakes on top of each other. You can also slice the single layer horizontally and put a layer of frosting or jam in the center for a peanut butter-jelly chocolate cake.

Makes one 9-inch round cake; serves 8 to 10

• 1 cup plus 2 tablespoons cake flour

• 3/4 cup sugar

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 cup milk

• 3 tablespoons smooth commercial peanut butter

• 2 tablespoons plus 1 teaspoon vegetable shortening

• 1/2 teaspoon pure vanilla extract

• 1 large egg

• FROSTING

• 2 ounces unsweetened chocolate, chopped

• 4 tablespoons (1/2 stick) unsalted butter

• 1 3/4 cups plus 2 tablespoons confectioners' sugar

• 1/4 cup milk

• 1/2 teaspoon pure vanilla extract

• 1/16 teaspoon salt

1. Preheat your oven to 350 degrees F. Lightly grease and flour a 9-inch round cake pan and line the bottom with a round of parchment paper or wax paper.




2. Sift the cake flour, sugar, baking powder, and salt into a mixing bowl. Add the milk, peanut butter, vegetable shortening, and vanilla and beat for 2 minutes. Add the egg and beat for another 2 minutes.




3. Pour the batter into the prepared cake pan and bake for 26 to 32 minutes, just until a cake taster or toothpick inserted in the center comes out clean, or just barely moist.




4. Cool for 10 minutes in the pan on a rack, then run a knife around the edges of the cake and turn it out onto a rack to cool completely before frosting.




5. Melt the chocolate and butter in a double boiler or a metal bowl set over a pot of simmering water.




6. Slowly beat in the confectioners' sugar. When the mixture becomes a bit too thick to beat, add any remaining sugar and the milk, vanilla, and salt, beating until the frosting is smooth. Use the frosting immediately.

More From This Book:

1. Hanging-Crust Rhubarb Cobbler Hanging-Crust Blueberry-Blackberry Cobber

2. Peanut Butter and Chocolate Cake

3. Coconut-Lime Coolers

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