A couple of weeks ago the Funky Four got together for a birthday. I won’t tell you who or how old because it doesn’t matter. And besides… paybacks are hell, don’t you know. But here is a teeny, tiny, little bitty hint:
I made her a chocolate cake for dessert to go with the magazine-menus meal! As you can see, she is using one of her gifts that I got her from Savannah. Just what a hot-flash Momma needs! She is wearing the berry decoration Sandy and I found on her porch to decorate her awesome gift… and the tin, white, round pan too. Well, here, just look for yourself at what a fantastic wrap job we did. We found the rug out on the porch; still had the clothespins on it, so we knew it was all spiffy clean. This group knows how to give gifts!
Our menu for the evening was
Pork Roulade with apple-raisin stuffing
Creamed Peal Onions & Peas
Mashed Carrots and Potatoes
Molten Chocolate Tunnel Cake
The recipes and pics from the magazine follow; I forgot to take pictures. And the reason I forgot to take the pictures is, No. 1, I was late (I know you can’t believe that) getting there and had to get with the program to finish up the supper; No. 2, they were already playing poker with a new dude, and I was dying to get in on it. But the food looked like the pics except for the pork roulade. The roll turned into more of a fold, but it was still very delicious. For the Mashed Carrots and Potatoes, throw a few carrots into the water and boil with the potatoes, then mash as usual. It adds a little color and tastes great.
The cake recipe is from Pampered Chef. Check out my good friend’s (Lisa Ozment) web site for recipes or anything else you need. Her link is on the right-hand side: look for food.
Molten Chocolate Tunnel Cake
|1||package (3.9 ounces) chocolate instant pudding and pie filling|
|1 1/4||cups milk|
|1 1/4||cups semi-sweet chocolate morsels, divided|
|1||package (18.25 ounces) devil’s food cake mix|
|1/2||cup vegetable oil|
|1||container (8 ounces) frozen whipped topping, thawed, divided|
|1||pint fresh raspberries|
|Whipped topping (optional)|
- Preheat oven to 375°F. Spray Deep Dish Baker with nonstick cooking spray. Cut a 10-inch circle of Parchment Paper; place in bottom of Baker. Spray with nonstick cooking spray.
- In Small Batter Bowl, combine pudding mix and milk; whisk until mixture is smooth and begins to thicken. Stir in 1/2 cup of the chocolate morsels; set aside. In Classic Batter Bowl, combine cake mix, 1/2 cup oil, eggs and water; mix until smooth. Pour 1 1/4 cups of the batter; set aside. Spread remaining batter over bottom of Baker.
- Using Small Scoop, scoop pudding in circular pattern 1/2 inch from edge of Baker. Spread remaining batter over pudding. Bake 35-40 minutes or until Cake Tester inserted in center comes out clean. Cool 10 minutes. Loosen sides of cake from Baker, carefully invert cake onto Round Platter.
Combine remaining chocolate morsels and half of the whipped topping in Small Micro-Cooker®. Microwave on HIGH 1 minute or until melted; mix until smooth. Reserve 1/4 cup of the glaze; set aside. Pour remaining glaze over cake. Spread glaze to edge of cake, allowing glaze to drip down sides. Place raspberries evenly over top of cake 1 inch from edge; drizzle with reserved glaze. Garnish with whipped topping using Easy Accent® Decorator, if desired.
Everything was very good, each recipe. The whole meal was from recipes I’ve been saving. So don’t be afraid to try them; you won’t have any leftovers. My only wish is that this little post was a tad more refined with pictures that I took myself. The scanner was being difficult, the cut-and-paste thing I had going on looks as though little Kate did it instead of her Gigi.
I can’t figure out how to get this 5 off of here. Somehow when I copied the cake recipe, it stayed in the same format.
- So, No. 6, my last and most important point: I cooked another meal! Oh, yeah, it’s on! Just call me Julia or Julie or Magazine Menu Momma!