CINNAMON CAKE BROWNIE
This will be my cake brownie from now on. The original recipe comes from a Baker’s Chocolate supermarket publication. I think I paid a dollar for it at the time and it has given us several decades of chocolate enjoyment. This slab cake was one of the last recipes I tried, which in the end turned out to be a cake brownie. I was disappointed when I pinched off a corner to taste. It was crumbly and the flavour was kind of odd and somewhat unsettled, so I defrosted some leftover chocolate icing and spread it on top. It still did not taste as it should, so I wrapped it up and put it in the fridge to chill for the afternoon. After supper I cut two small squares and we both devoured it. It was a completely different cake by then. It sliced like a dream; the flavours mellowed and came together. In the end the so called Mocha Spice Cake turned out to be the nicest cake brownie we ever had. Truly, there was nothing spicy about it. So the motto is this:
IF YOU FIRST DON’T SUCCEED, ADD CHOCOLATE AND CHILL.
1/2 cup butter
1-1/2 cups sugar
1-1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup sour cream
1 Tbsp instant coffee crystals
1/2 cup milk
1/2 tsp vanilla
2 squares unsweetened baking chocolate
• Preheat the oven to 350F.
• Line a 9X13 inch baking pan with parchment paper.
• Beat the butter and sugar until light and fluffy
• Meanwhile whisk together flour, baking soda, baking powder, cinnamon and salt and set it aside.
• Combine the sour cream, coffee, milk, and vanilla and set it aside.
• When the butter and sugar mixture is fluffy, add the eggs one at a time, beating thoroughly after each addition.
• Blend in the melted chocolate.
• Add the flour and sour cream mixtures alternately, beating after each addition until just combined.
• Pour into prepared baking pan.
• Bake at for 35 minutes or until toothpick comes out clean.
• Cool completely in baking pan.
• Spread the top with chocolate icing.
• Wrap the pan and place in the fridge for 4 hours.
• After that slice into small squares.
- It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!