Today is Mark’s birthday. Thursday is Michelle’s birthday. So we had a combined birthday dinner and all the local kids came home for a few hours. We missed GCB but were glad to have Ann make the drive in. I fixed Baked Mostaciolli for dinner and made some homemade bread to go along with it.
Pasta & browned burger. Can of Cr. Mushroom Soup, can of Tomato Soup, packet of Chili Seasoning Mix and enough V8 to get it to the desired thickness. Mozzarella cheese mixed in. Bake it. Eat it. YUM.
My normal bread dough recipe slightly modified, dough rolled into a long rope and twisted.
After it was baked I brushed it with olive oil and sprinkled it with Lawreys Garlic Salt.
Oh mah gawd, so good!!!! But the piece de resistance was definitely the dessert.
The dessert! I wish I didn’t love desserts so much, but I do.
Café Latte Turtle Cake
Blend together 1 egg, 1 cup buttermilk, 2/3 cup oil (I use Canola).
In a separate bowl, mix up 2 cups flour, 1 3/4 cups sugar, 1/2 cup cocoa, 1 tablespoon baking soda, 1 teaspoon salt. Add it to the Kitchen Aid (or whatever mixer you are using) and stir it up really well.
Mix in 1 cup of freshly brewed hot coffee. Mix it until you have no lumps.
Pour it into two 9 inch round cake pans. The recipe actually says 3 round cake pans but there was only batter for 2. *shrug*
A hint for baking cakes. If you grease only the bottom of the pan and not the sides you get a flatter top at the end of baking. When you grease the sides the cake batter keeps slipping down the side. Ungreased, it sticks more to the sides of the pan, creating a more level cake. Run a butter knife around the edge of the pan to loosen it.
After the cake is completely cooled you will make the frosting. Don’t start the frosting until you are ready to put it together. It hardens a bit as it cools so if you make it too soon it will not pour onto the cake properly.
Here’s how you do the frosting. It has a ganache type feel to it but is a little more syrupy.
In a sauce pan bring to a boil 1 cup sugar, 1/2 cup milk, 6 tablespoons of butter cut into chunks. Stir this constantly because the milk will scorch if you don’t.
After the milk/sugar mixture boils, pour it over a 12 oz bag of chocolate chips (obviously remember to remove the chips from the bag). Whisk, whisk, whisk until smooth then add a couple tablespoons of hot coffee and whisk some more.
Now you’re ready to put the cake together.
Pour the hot, whisked chocolate goodness over the first layer of the cake (you may need to lop off the top of the cake to make it lay flat). Spread it out of the surface of the cake. It doesn’t matter if it runs over the edge.
Sprinkle pecan halves on top of the chocolate ganachey type stuff. Then drizzle caramel sauce over that. I use the pre-made ice cream toppings but I do have a delectable caramel recipe that takes FOREVER!
Put the second layer of cake on top.
Repeat the process. I put the ganachey stuff on a little more heavily on the top layer so that it would run over the sides,
Sprinkle with more pecan halves then more caramel. I did the caramel drizzle in a weaved pattern just to make it look good. But seriously, I couldn’t have gone wrong if I’d have just dumped the rest of the jar into the center.
I didn’t tell you at the beginning because I take it for granted that everyone knows this. You’ll bake the cake at 350 degrees for 25(ish) minutes.
It was great to have the kids home, even if it was just a few hours. There’s nothing like good food and family!