~~~BRATS FAVORITE RECIPES~~~


Please send your recipes to iamsobratt2@yahoo.com or
susiehustlesN1@yahoo.com

Your recipe will be added to this page
Send me your reviews on any recipes you try I will post them here too

BIRD RECIPES


CRANBERRY HOOT CREEK COOKIES


2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter
2/3 cup brown sugar
2/3 cup white sugar
2 eggs
2 teaspoons vanilla
1 cup rolled oats
1 cup dried cranberries
1 cup white chocolate chips
1 cup chopped nuts

Directions:
1 Combine flour, baking soda and salt.
2 Cream butter, and then add sugars, eggs & vanilla.
3 Mix in flour mixture & oats, then cranberries, chips & nuts.
4 Drop by spoonfuls on greased cookie sheet.
5 Bake at 350 for 8-10 min.
6 Makes 3 doz. Cookies

submitted by Angelsrmrs1





BOURBON SWEET POTATOES

4 lbs. sweet potatoes or yams(canned works too!)
1/2 C. butter
1/2 C. bourbon
1/3 C. orange juice
1/4 C. firmly packed light brown sugar
1 tsp. salt
1/2 tsp. Pumpkin Pie Spice
1/3 C. Miniature Marshmallows

Scrub the potatoes. Cook covered in boiling salted water in a large saucepan ,covered,about 35 minutes or until tender. Drain; cool slightly, then peel.
Mash potatoes in large bowl. Add butter, bourbon, orange juice, brown sugar, salt and pumpkin pie spice; beat until fluffy-smooth.
Spoon into a buttered 6-cup baking dish. Sprinkle marshmallows on top the last 5 mins of baking time so they don’t burn.
Bake at 350ºF for 45 minutes or until lightly browned.
note:
It's a family recipe all the alcohol cooks out of the potatoes and leaves a nice flavor. you can substitute canned sweet potatoes for the fresh. My mother-in-law fixed these my son's first Christmas. They are easy to make.


submitted by Poisonmaiden






SUSIE'S BISCUITS

2 cups Flour
2 teasp. sugar
4 teasp. baking powder
1/2 teasp. cream tarter
1/2 teasp. salt
1/2 cup shortening
2/3 cup milk

Sift all dry ingredients together.
Cut in shortening till course crumbs.
Add milk all at once.
Gently mix with a fork until mixture follows fork around the bowl.
turn out on a floured board, gently knead for 1/2 min.
Roll out dough to 1/2 thick and cut out biscuits.
Put on an ungreased cookie sheet .
Arrange close together with edges touching.
Bake in preheated oven to 450 degrees.
Bake for 10 mins or until golden brown.

submitted by Susie






THIN MINT CHOCOLATE CHEESE CAKE

2 Cups Mint Cookie (crushed finely)
3 Tablespoons melted butter
2 (8 ounce) packages cream cheese
1 Cup Sour Cream
1 Pint Heavy Whipping Cream
1 Cup white sugar
1 Cup Cookie Crumbs (chopped or larger chunks)
5 teaspoons Hershey's Cocoa
1 tablespoon light corn syrup

Mix Crushed cookie crumbs and butter in bowl.
Press Crumbs into a 13 X 9 dish.
Make sure to press it evenly.
If any large crumbs, take a fork and press the large crumb.
Set crust in the refrigerator until the filling is ready to be poured.

In a large bowl beat on medium cream cheese
and sour cream until well blended, no lumps.
Add heavy whipping cream and beat on medium until thickened.
Add white sugar, cocoa and light corn syrup.
Beat on high until stiff,
peaks will form when beaters are lifted out of mixture.
Hand stir in chopped cookie crumbs.
Mix well, but don't over mix,
just until all cookies are mix evenly into the mixture.

Bring crust out of the refrigerator
and pour the cream cheese mixture into the crust.
This is a deep dish cheese cake, so it will fill it up.
Top with cookie crumbs or chocolate syrup drizzled over each piece.
Chill several hours or overnight in the refrigerator

submitted by Simba





APPLE DAPPLE CAKE

¾ cup wesson oil
2 cups sugar
3 large eggs
3 cups plain flour
3 cups chopped apples, red OR yellow delicious, peeled and cored
1 tsp baking soda
1 tsp salt
2 tsp vanilla
½ cup chopped pecans
½ cup raisins

Mix all ingredients and pour in bunt pan
Bake @ 350°
DO NOT PRE-HEAT THE OVEN PUT IT IN OVEN BEFORE YOU TURN OVEN ON
Bake until done
Toothpick comes out clean it's done!

submitted by NONNYJANE





POUND CAKE

2 cups plain flour
2 cups sugar or sugar substitute
2 sticks, room temp, margarine or butter
6 large eggs, but extra large is better
Vanilla extract to taste

Cream butter and sugar together
Alternate adding 1 egg and flour until gone
Ending with flour
Add vanilla to taste
You can add bananas, nuts, chocolate
Or anything to this cake and it is good.
Bake 350° until done

submitted by MOM112402

Reviews: Pound cake with pineapple and sun raisins is awsome!
by Lion_king_Simba






5 MINUTE CHOCOLATE MUG CAKE

(the most dangerous cake recipe in the world)
4 tbsp flour
4 tbsp sugar
2 tbsp cocoa
1 egg
3 tbsp milk
3 tbsp oil
3 tbsp chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug

1. Add dry ingredients to mug and mix well
2. Add the egg and mix thoroughly
3. Pour in the milk and oil and mix well
4. Add the chocolate chips (if using) and vanilla extract and mix again
5. Put your mug in the microwave and cook for 3 minutes at 1000 watts
The cake will rise over the top of the mug, but don't be alarmed!
6. Allow to cool a little and tip out onto a plate if desired
7. EAT!
(this can serve 2 if you want to feel slightly more virtuous)
And why is this the most dangerous cake recipe in the world?
Because now we are all only 5 minutes away from chocolate cake at any time of the day or night

submitted by Dave4me1999



MONKEY MUNCH

Ingredients:
9 cups chex cereal (any variety)
1 cup semi-sweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar

Directions:
1. Put chex in a large bowl and put aside
2. Place chocolate chips, peanut butter and butter into a quart-sized microwavable bowl
3. Stir the ingredients together
4. Microwave the mixture uncovered for a minute on "high."
Stir the mix again and continue to zap in thirty second intervals until it mixes smoothly
5. Add the vanilla and stir
6. Pour over the cereal while stirring
7. Put combination into a 2-gallon, ziploc freezer bag
8. Add powdered sugar, seal the bag and shake until distributed
9. Spread Monkey Munch out on wax paper to cool and dry
10. Keep refrigerated in an airtight container for storage

submitted by Dave4me1999




FRUIT COCKTAIL CAKE

1 1/2 cups sugar
2 cups flour
2 eggs
2 cups fruit cocktail plus juice
1 tsp baking soda
1/4 tsp salt
1/2 cup brown sugar

Mix first 6 ingredients and pour into 9x13" pan
Sprinkle with 1/2 cup brown sugar
Bake @ 350° oven for 40 minutes

Frosting: Cook just before cake is done
1 stick of margarine
1/2 cup evaporated milk
3/4 cup sugar
1/2 cup chopped pecans
2 tsp vanilla

Mix margarine, milk, sugar and nuts in a saucepan
Bring to boil, boil 2 minutes
Add vanilla
Pour over baked cake while both are hot
Serve warm or wait until cool

submitted by Susiehustles








CHRISTMAS CAKE

1 lb currants
6 oz sultanas(golden raisins)
6 oz raisins
2 oz glazed cherries rinsed and finely chopped
2 oz mixed peel(candied fruit peels)
3 tbsp brandy (or according to taste)
8 oz plain flour
1/2 tsp salt
1/4 tsp freshly grated nutmeg
1/2 tsp mixed spice
(Mixed spice is a mixture of:Cinnamon (40%),
Allspice, Nutmeg, Ginger, Cloves. see recipe below)
8 oz unsalted butter
8 oz soft brown sugar
4 large eggs beaten (jumbo will also work)
2 oz almonds chopped
1 dessert spoon of black treacle(substitute Molasses)
Grated rind of 1 lemon and 1 orange (optional)

Soak all the dried fruit in the brandy for 24 hours adds to the flavor(optional)
Mix butter and all the other ingredients in a bowl,
add the soaked fruit, treacle and nuts.
Pre-heat oven to 275°
Bake approx. 3 1/2 hours
NOTE: Leave as rich fruit cake or add marzipan and royal icing
For more alcohol in cake:
Make in October, keep wrapped in sealed container,
keep moist by adding a little brandy often.
stop adding brandy 2 weeks before Christmas

submitted by K8ttwomon





MIXED SPICE
(Traditional Old Fashioned English Pudding Spice)

Mixed spice is a blend of sweet spices traditionally used in English cooking.
It is essential for fruit cakes, Christmas plum pudding, mincemeat and hot cross buns;
Mixed spice is also a great addition to other fruity desserts such as apple & fruit pies, crumbles and compotes.
Try it in cream cheese desserts, pickles, chutneys and mulled wine too.
Make it up and buy the spices needed in small quantities, as the mixture soon loses its full rich flavour.
Allspice, cinnamon, cloves, nutmeg and ginger are the usual blend of spices.
Cardamom and coriander are sometimes added.

1 Small Jar
Ingredients:
2 teaspoons allspice
2 inches piece cinnamon sticks
2 teaspoons cloves
2 teaspoons ground nutmeg
2 teaspoons ground ginger
1 teaspoon ground cardamom (optional)
1 teaspoon ground coriander (optional)

Grind the allspice, cinnamon and cloves to a fine powder
and then mix well with the ground nutmeg and ginger.
Add the finely ground cardamom and corainder seeds, if using, and mix well again.
Use at once or store in an airtight jar in a cool dry place, and away from light.

submitted by susiehustles





MEXICAN LASAGNA

INGREDIENTS:
1- 18 count pkg hard taco shells
2 lbs of hamburger
2 packages taco flavoring mix
1 can of refried beans - spreadable ones easier if you can find(optional)
1- larger container of sour cream (optional)
1- 12 oz or larger pkg of shredded mexican cheese blend(can use mozzerella instead)
2 tomatoes
head of lettuce
salsa (any kind you preference)

PREHEAT OVEN TO 375 DEGREES

In frying pan, prepare hamburger to the instructions on taco seasoning package
After hamburger is done, take some taco shells and break long ways in half.
Take the halves and layer in pan.
Then take half the hamburger and layer on shells.
Sprinkle some cheese (some like more cheese than others)
Then place about 6 or 7 tablespoons of sour cream on this layer
Add another layer of shells
This time use the can of refried beans and spread best you can
Repeat with hamburger, cheese and sour cream
Last layer just take shells to cover top and sprinkle cheese
Cover with aluminum foil
Bake about 25 minutes
(While food is baking, dice tomatoes and cut lettuce)
take foil off and let cheese brown for about 10-15 minutes
Take out and let sit about 5 minutes
When serving, add tomatoes, lettuce, cheese, salsa and extra sour cream if you like
Hope you all enjoy, I know we sure do.

submitted by Melissa-9162



PUMPKIN BREAD

2 Cups pumpkin (2 16 oz cans)
1 Cup of Corn oil
3/4 Cup water
4 eggs
3 2/3 Cups unbleached flour
1 1/2 Teaspoon salt
1 Teaspoon nutmeg
2 Teaspoon cinnamon
2 Teaspoon baking soda
2 1/4 Cup sugar
1 Cup white raisins
1 Cup walnuts (chopped)

Mix corn oil, eggs, water and pumpkin until smooth
Add flour, salt, nutmeg, cinnamon, baking soda and sugar.
Combine raisins and nuts.
Bake for one hour 350 degrees in loaf pan (greased and floured).


CREAM CHEESE ICING

16 oz room temp. cream cheese
2 Cup powdered sugar
2 Teaspoon vanilla
2 - 4 Tablespoon milk

Blend together until smooth


submitted by Lion_King_Simba




MINTY ICED BROWNIES



Make brownies according to package

MINTY ICING
3-4 cups powdered sugar
1-1 1/2 Tablespoon of milk until you reach your desired consistancy
Splash of mint extract
1 stick of melted butter
Green food coloring

Mix all icing ingredients together
Spread to top of brownies
On top of frosting, grate Andes mint candies, sprinkle on top
ENJOY


submitted by NorskeAngel




EASY JAMBALAYA



2 cups white rice
1 lb. shrimp (or meat of your choice)
1 lb. smoked sausage
1/2 cup green onion, chopped
1 (6oz) can tomato sauce
1 can consomme
6 Tablespoons margarine
1 bay leaf
1 green pepper, chopped
1 Tablespoon parsley
Tony Chachere seasoning to taste
Salt and Pepper to taste

Directions:
Brown onion with a bit of grease until dark
Throw in meat of choice,let cook down about 10 minutes
Throw in all seasonings
Add tomato sauce
Cook for 4 minutes
Throw in rice
Add water and let cook until tender
When almost done take lid off
Let sit for 5 minutes and serve


submitted by Cadiere850




BACON WATER CHESTNUT ROLLS



Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 24
Ingredients:
1 (8oz) can water chestnuts, halved
1/2 pound sliced bacon, cut in half
1/4 cup mayonnaise
1/2 cup packed light brown sugar
1/4 cup tomato based chili sauce

Directions:
Preheat oven to 350 degrees
Wrap each water chestnut with a piece of bacon
Place the rolls seam side down in a baking dish
Bake for 30 minutes, or until bacon is crisp and cooked through
Drain off the grease
In a small bowl, stir together the mayonnaise, brown sugar and chili sauce
Pour over the bacon-chestnut rolls
Return to oven and bake another 30 minutes


submitted by Cadiere850




SHRIMP OKRA GUMBO



4 cups okra
1/2 cup oil
3/4 cup flour
1 cup onion
3/4 cup bell pepper
1/4cup celery
4 quarts water
Salt and pepper to taste
2 lbs. Louisana shrimp
1/2 cup green onion
Serves 6

Directions:
Smother okra in oil for about 20 minutes in medium heat, stirring constantly not to burn
In a large pot, make a roux by browning the flour and oil
until they reach a medium brown color
Add onion, bell pepper and celery and saute until they are soft
Add okra and water and season with salt and pepper
Cook on medium heat for 1 hour
Add shrimp and green onion tops
Cook for 20 minutes at medium boil
Serve over rice and enjoy


submitted by Cadiere850




QUICK CRESCENT CARAMEL PECAN ROLLS



5 Tbsp. margarine
3/4 cup firmly packed brown sugar
1/4 cup water
1/2 chopped pecans
2 (8oz) cans refrigerated crescent dinner rolls
3Tbsp. margarine, softened
1/4 cup sugar
2 tsp cinnamon

Directions:
Preheat oven to 375 degrees
In ungreased 13x9-inch pan, melt 5 tablespoons of the margarine in the oven
Stir in the brown sugar, water and pecans
Separate each can of crescent dough into 4 rectangles; press perforations to seal
Spread with the 3 tablepoons of softened margarine
Combine cinnamon and sugar and sprinkle over the dough
Starting at the shorter side, roll up each rectangle
Cut each roll into 4 slices, forming 32 pieces
Place cut side down in prepared pan containing the brown sugar mixture
Bake 20 to 25 minutes until golden brown
Invert immediately to remove from pan
Serve warm Makes 32 rolls


submitted by Cadiere850




BEST GRAPE SALAD



2 lbs. green seedless grapes
2 lbs. red seedless grapes
8 oz. sour cream
8 oz. cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract, to taste
Topping ingredients:
1 cup brown sugar, packed
1 cup crushed pecans

Directions:
1. Wash and stem grapes and set aside
2. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended
3. Stir grapes into mixture and pout into large serving bowl
4. For topping: Combine brown sugar and crushed pecans
5. Sprinkle over top of grapes to cover completely
Chill overnight


submitted by Cadiere850




CRANBERRY-ORANGE RELISH


1 lb/ Whole Fresh Cranberries
2 oranges
1 granny smith apple
1 1/2 to 2 cups cane sugar (to taste)
1 cup crushed pecans (walnuts work well too)

Directions:
Wash cranberries
Quarter oranges, with the peel left on
Quarter and core apple
Crush pecans
In a grinder or food processor, grind up cranberries, oranges and apple to a coarse consisitency
Add nuts and sugar to taste
Mix together well
Refrigerate for at least 24 hours to let flavors blend together


submitted by Dixielady47

TATOR TOT CASSEROLE


1 pound ground beef
1 teaspoon minced garlic
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon pepper
1 (15 ounce) can peas or green beans, drained
2 (10 1/4 ounce) cans cream of mushroom soup
1 cup shredded cheddar cheese
1 (16 ounce) package tater tots

Directions:

1. Preheat oven to 350 degrees.
2. In a large skillet over high heat, brown the ground beef and drain fat.
3. Stir in garlic, onion powder, salt, pepper, peas (or green beans), and condensed cream of mushroom soup. Stir well to combine all ingredients.
4. Pour the mixture into a medium-sized casserole dish. Sprinkle shredded cheddar cheese evenly over beef mixture.
5. Top mixture with tater tots.
6. Bake in oven for 30-40 minutes, until tater tots are crispy.
Or make this way
1. Press raw hamburger flat into a 8 x 8 or 9 x 9 inch pan, empty tater tots on top of hamburger, then spoon soup over tater tots.
2. Cook at 350 degrees F oven for about 1/2 hour or until hamburger is done.


submitted by Sher

Pumpkin Cheesecake


Crust:
1 3/4 cups graham cracker crumbs (about 24 squares)
2 tablespoons granulated sugar
1/2 cup butter or margarine, melted
Filling:
1/4 cup Gold Medal® all-purpose flour
2 teaspoons pumpkin pie spice
2 tablespoons brandy, if desired
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs


Heat oven to 325°F. Grease 9-inch springform pan with shortening.
In small bowl, mix cracker crumbs, 2 tablespoons granulated sugar and the melted butter.
Press crumb mixture in bottom of pan.
Wrap foil around outside of pan to prevent drips.
Bake crust 8 to 10 minutes or until set. Cool 5 minutes at room temperature. Refrigerate about 5 minutes or until completely cooled.


submitted by Sher

Rainbow Easter Basket Ring cake



Box Betty Crocker® SuperMoist® white cake mix
Water
vegetable oil
egg whites called for on cake mix box
Yellow, red, blue and green food color
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
2 cups shredded coconut
Betty Crocker® Decorating Decors® multicolored candy sprinkles
Save $$$ on your favorite brands
1
Heat oven to 325°F. Generously grease 12-cup fluted tube cake pan with shortening or cooking spray.
Make cake mix as directed on box, using water, oil and egg whites.
2
Divide batter among 3 small bowls.
Add few drops yellow food color to 1 bowl; mix well.
Add red food color to second bowl to make pink.
Add red and blue food color to third bowl to make purple.
Pour half of the yellow batter into cake pan.
Carefully pour half of the pink batter over yellow batter.
Carefully pour half of the purple batter over pink batter.
Repeat layers (do not mix colors).
3
Bake as directed on box until toothpick inserted near center comes out clean.
Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
4
Divide frosting among 3 small microwavable bowls.
Microwave 1 bowl on High about 5 to 10 seconds; add few drops yellow food color and stir until frosting is smooth enough to drizzle. With spoon, drizzle yellow frosting back and forth over cake in striping pattern until all frosting is used (allow some frosting to drip down onto plate in middle of cake, if desired).
Microwave second bowl of frosting; add red and blue food color to make purple. Drizzle frosting over cake in same striping pattern. Repeat with last bowl, adding red food color to make pink frosting. Decorate cake with sprinkles.
5
Place coconut in resealable food-storage plastic bag; add few drops green food color. Seal bag and toss until coconut is evenly tinted. Sprinkle coconut on serving plate around cake and in center for “Easter grass.”


submitted by Sher

NO Bake Cookies


PUMPKIN SPICED NO-BAKE COOKIES
2 c. sugar
3/4 c. butter
2/3 c. milk
1 (3.4 oz.) box instant pumpkin spice pudding mix
3 1/2 c. quick cooking oats
1/2 tsp. vanilla extract
In a large pan, mix together the sugar, butter and the milk.
Bring to a boil. Boil 2 minutes.
Turn off the heat, add in the pudding mix, stir very well, then add the oats and vanilla.
Let stand 5 minutes.
Drop by teaspoon onto waxed paper, allow to cool completely and enjoy! Store in airtight container


Vanilla Oatmeal No Bake Cookies
2 c. sugar
3/4 c. butter
2/3 c. milk
1 (3.4 oz.) box instant vanilla flavor pudding mix
3 1/2 c. quick cooking oats
1/2 tsp. vanilla extract
In a large pan, mix together the sugar, butter and the milk.
Bring to a boil. Boil 2 minutes.
Turn off the heat, add in the pudding mix, oats and vanilla.
Let stand 5 minutes.
Drop by tablespoon onto wax paper and let cool.
Store in an airtight container


Oatmeal Oreo No Bake Cookies
2 c. sugar
3/4 c. butter
2/3 c. milk
1 (3.9 oz.) box instant Oreo flavor pudding mix
2 1/2 c. quick cooking oats
1 c. crushed Oreo cookies (including center cream)
1/2 tsp. vanilla extract
In a large pan, mix together the sugar, butter and the milk. Bring to a boil.
Boil 2 minutes.
Turn off the heat, add in the pudding mix, crushed Oreo's, oats and vanilla.
Let stand 5 minutes.
Drop by tablespoon onto waxed paper, and allow to cool completely.
Enjoy! Store in an air tight container.


INDIANA-Easy No-Bake Cookies
2 c. sugar
3/4 c. butter
2/3 c. milk
1 (3.9 oz.) box instant chocolate pudding mix
3 1/2 c. quick cooking oats
1/2 tsp. vanilla extract
In a large pan, mix together the sugar, butter and the milk.
Bring to a boil. Boil 2 minutes.
Turn off the heat, add in the pudding mix, oats and vanilla. Let stand 5 minutes.
Drop by teaspoon onto waxed paper, allow to cool completely and enjoy! Store in airtight container.


submitted by Sher



COWBOY COOKIES

Ingredients:

1 cup coconut flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1 teaspoon sea salt
2 ripe bananas
1/4 ripe avocado (about 1/4 cup)
1 cup almond milk (or milk of choice)
4 tablespoons honey
1 tablespoon apple cider vinegar
1 teaspoon vanilla extract
2 eggs
1/4 cup shredded coconut
2/3 cup chocolate chips, Enjoy Life dairy-free kind

Instructions:

Preheat oven to 375 degrees F.
In a medium bowl, combine the coconut flour, baking soda, baking powder and sea salt.
In another larger bowl, add in the remaining ingredients, mashing the banana and avocado with a fork.
Add the dry ingredients to the wet ingredients, mixing well. Make sure to work out any clumps of coconut flour.
Spoon out about two tablespoons of dough and form into a ball, placing it on a parchment lined baking sheet.
Continue this process until you’ve created all of your round cookies.
(I like my cookies slightly doughy in the middle after baking. If you want more of a cooked cookie, press down the tops slightly, flattening them out.)
Bake cookies for 20 minutes, or until golden browned.
Makes: 28 small cookies


submitted by Brea



Ricotta Chocolate Cake

3 cups all-purpose flour
1 1/4 cups unsweetened cocoa
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 cups sugar
1 1/4 cups vegetable oil
2 teaspoons vanilla
1 cup Whole Milk Ricotta
3 large eggs
2 1/2 cups water

Preheat oven to 350°F.

Grease bottom and sides of two 9" cake pans.
Sift dry ingredients; mix together in bowl, set aside
In mixer bowl, mix sugar, oil, ricotta and vanilla on medium speed for 2 minutes.
Add eggs. Beat until incorporated.
On low speed, beat in flour alternately with water in 3 additions.
Scrape bowl and beat at medium speed for 1 minute.
Divide equally in pans and bake for 35 to 45 minutes until cake test done.
Cool in pans for 10 minutes and then turn onto plates.
Frost with Chocolate Frosting (see below) when cakes are cool.

Chocolate Frosting:

12 sq. quality milk chocolate
1 cup sour cream at room temperature
Melt chocolate using double boiler or over simmering water.
Stir until smooth then let cool to room temperature.
Mix sour cream into chocolate with a wire whisk.
Frost the first layer, then second layer, then the top and sides.


submitted by Brea












TRIPLES with EMMA