Thursday, December 11, 2008


I bought this book couple of months ago from my "library" Barnes and Nobles, they had this on sale for $5 and what a bargain...this book is full of deliciousness ha!ha!ha! This recipe is my first and more to come.

The sides looks rustic yet it looks elegant..well that's my opinion, what do you think?

Y: 8-10 servings
prep time: 20 minutes

1 pound cake (Store bought)
1/2 C powdered sugar
1/4 C Hershey's cocoa (any cocoa powder will work)
1 C (1/2 pint) cold whipping ceam
1 t vanilla extract
Chocolate glaze (recipe to follow)
Sliced almonds (optional)

1. Cut cake horizontally to make 3 or 4 layers. Stir together sugar and cocoa in medium bowl. Add whipping cream and vanilla; beat until stiff.

2. Place bottom cake layer on serving platter. Spread 1/3 of the whipped cream mixture on cake layer. Place next cake layer on top of whipped cream mixture; continue layering whipped cream mixture and cake untl all have been used.

3. Prepare Chocolate Glaze; spoon over top of cake, allowing to drizzle down sides. Garnish with almonds, if desired. Refrigerate until ready to serve.

Y: 1/2 cup glaze

2 T butter or margarine
2 T Hershey's cocoa
2 T water1 C powdered sugar
1/4 to 1/2 t almond extract

1. Melt butter in small saucepan over low heat. Add cocoa and water. Cook, stirring constantly, until smooth and slightly thickened. Do not boil.

2. Remove from heat. Gradually add powdered sugar and almond extract, beating whisk until smooth.