Dessert Pizza

Dessert Pizza | Pinky's Pantry
This is an old Pampered Chef recipe that I learned to make many years ago. It’s very easy to do because the crust is made from refrigerated cookie dough. You can lay the fruit in any pattern or design you want. It makes a very pretty presentation and is sure to wow your dinner guests when you serve it. Little do they know how simple it was to make!

DESSERT PIZZA

  • 1 roll (16.5 oz) refrigerated sugar cookie dough
  • 1 box (8 oz) cream cheese, softened
  • ⅓ cup sugar
  • 4 cups assorted fresh fruit such as strawberries, kiwi, peaches, blueberries, raspberries, etc.
  1. Preheat oven to 350°F.
  2. For the crust, shape the cookie dough into a ball.
  3. Place ball in center of a cookie sheet or pizza pan and flatten it lightly with the palm of your hand.
  4. Roll out the dough to a 12-inch circle using a lightly floured rolling pin.
  5. Bake the sugar cookie crust for 18-20 minutes or until light golden brown.
  6. Remove from oven and allow to cool completely.
  7. In a small bowl, beat cream cheese and sugar until well combined.
  8. Spread the cream cheese mixture evenly over the top of the cookie crust.
  9. Arrange fruit over the cream cheese mixture in any design or pattern you want.

NOTE:  For a large 16-inch pizza like the one I have pictured, just double the recipe.

Here’s a picture of another one I made for a different occasion. As you can see, the design possibilities are endless with all the fruit combinations you can come up with.
Dessert Pizza | Pinky's Pantry

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Easy Chocolate Ganache

Chocolate Ganache | Pinky's Pantry
Chocolate Ganache is used as a filling, a frosting, or a glaze for cakes and pastries. It’s very easy to prepare. This recipe is wonderful made with a good quality chocolate like Scharffenberger chocolate, but it’s just as good made with chocolate chips.

Make sure the chopping board, bowl, and utensils you use are completely dry because water will cause the chocolate to seize when it’s melted. Also when working with ganache, bear in mind that while it’s warm, it’s liquid and pourable, but it thickens and firms as it cools. If you need to soften it, just pop it in the microwave for a few seconds and stir.

EASY CHOCOLATE GANACHE

  • 8 ozs. semisweet or bittersweet chocolate, finely chopped (or chocolate chips)
  • 1 cup heavy cream
  • 1 Tbsp. unsalted butter (optional)
  1. Place chocolate in a heatproof bowl.
  2. In a heavy saucepan, heat cream and butter until it just comes to a simmer.
  3. Pour hot cream over chocolate and let sit for a couple of minutes.
  4. Slowly stir with a wire whisk until smooth. Don’t whisk vigorously. You don’t want to whip air into it.

NOTE:

  • This recipe makes enough ganache to cover one 9-inch cake.
  • The ganache may be made up to 1 week ahead. Refrigerate in an airtight container and bring to room temperature before using.

Cornflake Crunch

Cornflake Crunch | Pinky's Pantry
My cousin, Pooh, was going to Las Vegas to take an FPC (Fundamental Payroll Certification) course so she could be certified as a payroll professional. Pooh is the Payroll Manager at her office and they were footing the bill for her trip. So she asked me if I would like to tag along. All I’d have to do was pay for my airfare since the hotel was already paid for. Of course, I said a resounding yes!

We spent all of last week in Vegas and we decided that while we were there, we should take the opportunity to try some of the fancy restaurants you read about in magazines and see on T.V. So we were at the Cosmopolitan looking to have some dessert one night and lo and behold, there was Christina Tosi’s Momofuku Milk Bar. I have the Momofuku cookbook. It was given to me by one of the nurses at work, but I have to admit I’ve yet to try a recipe from it.

We made a beeline for the Milk Bar and I ordered the Cereal Milk Soft Serve Ice Cream that I kept hearing people going on about. All I can say is O-M-G! OH MY GOD! Where has this been all my life? It was so good, I could have eaten 10 of them! I especially loved the crunchy topping they sprinkled over it. So of course, the first thing I did when I got home was to pull out my cookbook and make the family a batch of the crunchy topping, simply called Cornflake Crunch. If you like that combination of sweet and salty, you’ve got to give this a try. Sprinkle it over some ice cream and I promise you’ll be a fan for life!

CORNFLAKE CRUNCH
(from Christina Tosi’s Momofuku Milk Bar cookbook)

  • 5 cups cornflakes
  • ½ cup milk powder
  • 3 Tbsp. sugar
  • 1 tsp. kosher salt
  • 9 Tbsp. melted butter
  1. Preheat the oven to 275°F.
  2. Pour the cornflakes into a bowl and crush them to one-quarter of their original size.
  3. Add the milk powder, sugar, and salt and toss to mix.
  4. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
  5. Spread the clusters on a parchment or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
  6. Cool the cornflake crunch before storing or using in a recipe.

NOTE:  Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.

Pineapple Upside Down Cake

Pineapple Upside Down Cake | Pinky's Pantry
My mom used to make this cake for us all the time when we were growing up. Pineapple Upside Down Cake is an old-fashioned cake that sort of died down in popularity over the years. It’s delicious, though, and definitely deserves a comeback. I’ve altered my Mom’s original recipe to make the cake more moist and added more pineapple to it, but the basic recipe is still hers. It’s easy to prepare and my family loves it judging by how quickly it disappears every time I serve it!

PINEAPPLE UPSIDE DOWN CAKE

  • ⅔ cup butter
  • 1 cup packed brown sugar
  • 1 20-oz. can pineapple slices, drained and juice reserved
  • 1 8-oz. can pineapple slices, drained and juice reserved (optional)
  • 1 jar maraschino cherries
  • 2½ cups flour
  • 1 Tbsp. baking powder
  • ½ tsp. salt
  • 16 Tbsp. reserved pineapple juice from the cans
  • 2 tsp. vanilla
  • 1 cup butter, softened
  • 1½ cup white sugar
  • 5 eggs
  1. Preheat oven to 350°F.
  2. Place butter in a 9×13-inch cake pan and put it in the oven to melt the butter.
  3. When butter is melted, remove pan from oven.
  4. Sprinkle brown sugar over melted butter. Spread evenly with a rubber spatula.
  5. Arrange pineapple slices over the butter-brown sugar mixture in any pattern you want. You can leave the slices whole or cut them in halves or quarters to make a fancier design.
  6. Cut a few maraschino cherries in half and nestle them, cut side up, around the pineapple slices in the cake pan. You can leave the cherries whole if you want, but my mom always cut them in half. Probably to save money.
  7. In a medium bowl, stir flour, baking powder, and salt together.
  8. In a small bowl, stir pineapple juice and vanilla together.
  9. With an electric mixer, beat softened butter and white sugar on high until thick and light colored.
  10. Add eggs, one at a time, beating until well-combined.
  11. Reduce speed to low and beat in the flour mixture in 3 additions alternately with the pineapple juice mixture until just incorporated.
  12. Pour cake batter evenly over the pineapple slices in the cake pan, smoothing the top with a rubber spatula.
  13. Bake for 45-50 minutes or until cake springs back when pressed down lightly on top.
  14. Allow cake to cool for 10-15 minutes, then turn it out onto a rectangular plate. If a pineapple gets left behind in the pan, just pick it up with a metal spatula and flip it over onto the spot it came from on the cake.

NOTE:  You only need one 20-oz. can of pineapple, but if you want to completely cover the top of the cake with pineapple rings like I have pictured, you’ll find one can is about 2 slices shy. My family likes a lot of pineapple so I add the second smaller can, but if you don’t want to bother with that, you can make do with one 20-oz. can and just space the slices farther apart so they’re evenly distributed. Bear in mind, if you do decide to use just one 20-oz. can of pineapple slices, you might be a little short on the pineapple juice. Different brands have different amounts. If you’re short, just add enough water or cooking oil to make 16 tablespoons.

Cocoflan Cake

Cocoflan Cake | Pinky's Pantry
This cake is a play on my Chocoflan Cake. I was making a Chocoflan Cake for Cinco de Mayo and I started thinking how fun it would be to make a coconut flavored flan cake, so I went out to buy ingredients for a test drive. It took a few trial runs over the next few weekends, but eventually my Cocoflan Cake was born! Thankfully my family doesn’t mind being the guinea pigs who have to taste and EAT all my kitchen experiments.

I like how this final version turned out. The dessert isn’t overly sweet, the cake is moist, and the flan is smooth and creamy. It looks like a lot of steps, but if you read through the recipe, it’s really not hard to do. Give it a try and you’ll see what I mean.
Cocoflan Cake | Pinky's Pantry

COCOFLAN CAKE

Macapuno Topping:

  • 1 cup white sugar
  • ¼ cup water
  • ½ cup macapuno, you can add more if you like

Leche Flan:

  • 4 ozs. (½ box) cream cheese
  • 1 can (14 oz.) condensed milk
  • 1 can (13.5 oz.) unsweetened coconut milk
  • 5 eggs
  • 1 Tbsp. coconut extract

Coconut Cake:

  • 1½ cups all­-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ¾ cup cream of coconut (or coconut milk)
  • 2 tsp. coconut extract
  • ½ cup butter, at room temperature
  • ¼ cup coconut oil
  • 1 cup sugar
  • 3 large eggs
  1. Prepare a water bath by placing a roasting pan half full of water into the oven.
  2. Turn oven on to 350ºF to preheat.
  3. Combine sugar and water in a small saucepan and place on stove over low heat.
  4. Let come to a boil and continue to cook until sugar starts to caramelize. Watch it carefully! The sugar can burn in an instant.
  5. Once the sugar starts turning reddish brown, take it off the heat immediately. It will continue to darken and you don’t want it getting bitter.
  6. Pour the sugar syrup into a bundt pan and swirl the bundt pan around so the bottom gets evenly coated with the sugar syrup. Be careful. The bundt pan will get very hot so use oven mitts!
  7. Distribute the macapuno evenly over the sugar syrup.
  8. Set the bundt pan aside to cool.
  9. To prepare flan mixture, place cream cheese in a medium bowl and heat in microwave for about 30 seconds so the cream cheese becomes very soft.
  10. Add the condensed milk to the softened cream cheese and whisk together with a wire whisk until well-blended.
  11. Add the coconut milk, eggs, and coconut extract, whisking together well.
  12. Set flan mixture aside while you prepare the cake batter.
  13. To make the cake batter, whisk together flour, baking powder, and baking soda.
  14. In a small bowl, stir the cream of coconut and coconut extract together.
  15. With an electric mixer set on high speed, beat butter and coconut oil together until smooth.
  16. Slowly add sugar, continuing to beat until pale and fluffy, 3 to 5 minutes.
  17. Reduce speed to medium and add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
  18. Reduce speed to low, and add flour mixture in 3 batches, alternating with 2 batches of cream­ of­ coconut mixture.
  19. Beat until just combined.
  20. Pour the cake batter on top of the macapuno-sugar syrup in the bundt pan, smoothing the batter evenly with a rubber spatula.
  21. Slowly pour the flan mixture through a sieve over the cake batter. Don’t worry if it sinks or causes the batter to separate in clumps.
  22. Cover bundt pan tightly with a piece of tin foil and place into water bath in oven.
  23. Bake for 1 hour, then remove foil and bake uncovered for 30 minutes more or until cake springs back when touched lightly in the center.
  24. Remove from water bath and allow to cool to room temperature; then place in refrigerator to chill for at least 4 hours, preferably overnight.
  25. To serve, invert cake onto a large cake plate or serving platter.

NOTES:

  • This cake is best prepared a day or two in advance and kept chilled in the fridge until ready to serve.
  • Macapuno is a Filipino delicacy. It’s basically shredded young coconut that’s been cooked in syrup to preserve it. It’s sold in jars in Asian food markets. If you can’t find macapuno, you can omit it from this recipe.

Blueberry Buttermilk Cake

Blueberry Buttermilk Cake | Pinky's PantryIt’s blueberry season! Every year, my sister Helen takes her daughters blueberry picking with a bunch of their school friends and their families. They go to this blueberry farm up in the hills and have an absolute blast while they’re there. Helen’s youngest daughter, Sophie, is a little blueberry-picking speed-demon and can fill up a bucket faster than you can say blueberry pie!

Anyway, whenever they go, they always make sure to bring me back a bagful of the beautiful little blue gems. This year was no exception. The berries are always so sweet and juicy. If you’ve never had blueberries fresh off the bush, you’ve got to find a way to try some. Commercially sold blueberries are good, but they pale in comparison to these ones. I think it’s time for some Blueberry Buttermilk Cake!
Blueberry Buttermilk Cake | Pinky's Pantry

BLUEBERRY BUTTERMILK CAKE

  • 2 – 2½ cups fresh blueberries
  • 3 cups flour
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 cup butter, at room temperature
  • 2 cups sugar
  • 1 tsp. vanilla
  • 4 eggs, room temperature
  • 1 cup buttermilk
  • ¼ cup demerara sugar (or white granulated sugar)
  1. Preheat oven to 350°F. Grease 9×13-inch baking pan.
  2. Place blueberries in a small bowl.
  3. Take 2 tablespoons of the flour and toss it with the blueberries. Coating the blueberries with flour helps keep them from sinking to the bottom of the cake as it bakes.
  4. Combine remaining flour, baking powder, and salt together in a bowl.
  5. In another bowl, beat butter and sugar together until light and fluffy.
  6. Add vanilla and beat in eggs, one at a time.
  7. Beat in the flour mixture, alternating with the buttermilk, in three additions until completely combined.
  8. Fold in blueberries.
  9. Spread batter in prepared baking pan.
  10. Sprinkle top evenly with demerara sugar.
  11. Bake for 45-50 minutes or until toothpick inserted in center comes out clean.
  12. Cake can be served warm or cool completely before serving.

NOTE:  If you don’t have buttermilk, you can make your own homemade buttermilk by placing 1 tablespoon of lemon juice in a glass measuring cup. Add enough milk to the cup till it reaches the 1-cup line. Let stand for 5 minutes, then whisk with a wire whisk for a few seconds.

Maja Blanca

Maja Blanca | Pinky's PantryMy sister-in-law, Tina, is an amazing person. She’s the middle girl in Old Goat Honey’s family and typical of the middle child, she’s easy-going but hardworking, innovative and willing to try new things, kind-hearted, peace-loving, and makes a great friend. She’s had some trials in her life but her perseverance always pulls her through with flying colors. She loves animals and her home in Australia has turned into a mini animal sanctuary for all the animals she’s rescued. I’m forever in awe of how artistic she is. She can draw, paint, sculpt… She made a mobile for No. 1 when he was born that was absolutely adorable. I always say she’s the family McGyver. Give her a sheet of plastic and an exacto knife and she’ll have a bunch of crowns made and all the children playing King Arthur’s Court in no time. Did I mention she cooks and bakes, too? She taught me how to make Maja Blanca. This is her recipe.

Maja Blanca is a traditional Filipino dessert. It’s kindof like a coconut pudding studded with kernels of corn. It sounds strange to think of coconut and corn together, but believe me this dessert is sooo good, you’ll find yourself coming back for seconds and thirds. I think Maja Blanca is traditionally topped with latik which is basically coconut milk curds. To make latik, you bring some coconut milk to a simmer and keep simmering till the oil separates from the milk solids which eventually start to fry in the oil and and turn into little brown curds. It’s a lot of work. My shredded coconut topping is way easier.

When you shop for the canned milks for this recipe, you’ll need to buy:

  • 4 cans (13.5 oz. each) coconut milk
  • 1 can (12 oz.) evaporated milk

From the 4 cans of coconut milk, you’ll be able to get 5 cups for the 1st Mixture, but you won’t have enough left over to make 2 cups for the 2nd Mixture. Never fear. What you’re going to do is pour the last of the coconut milk into your 2-cup measure and then add enough of the liquid drained from the whole kernel corn to make 2 cups.

Same thing with the evaporated milk. You won’t have enough in the can to make 2 cups but it’s not worth opening a whole ‘nother can when you’re just a little bit short, so pour the evaporated milk into your measuring cup and then add enough corn liquid drained from the whole kernel corn to make the 2 cups that you’ll need for the 1st Mixture. If you run out of corn liquid, go ahead and use water. It’ll be fine.

MAJA BLANCA

1st Mixture:

  • 5 cups coconut milk
  • 2 cups evaporated milk
  • 2 cups sugar
  • 1 can (14¾ oz.) cream-style corn
  • 1 can (15.25 oz.) whole kernel corn, drain and reserve the liquid

2nd Mixture:

  • 2 cups coconut milk
  • 2 cups cornstarch
  1. Grease a rectangular pyrex glass baking dish or metal baking pan with butter or margarine.
  2. Mix all the ingredients of the 1st Mixture together in a large pot.
  3. In a bowl, mix together the ingredients of the 2nd Mixture using a wire whisk until smooth.
  4. Bring 1st Mixture to a boil over moderate heat, stirring occasionally.
  5. When boiling, pour the 2nd Mixture into the pot, scraping it all in with a rubber spatula, and continue to cook, stirring constantly until thick. The mixture will thicken really fast so this step is best done by two people. One person to stir the pot while the other person pours the 2nd Mixture into it.
  6. Quickly pour maja into prepared baking pan.

Toasted Sweet Coconut Topping:

  • 1 cup fresh grated coconut
  • 1/2 cup sugar
  • 1 Tbsp. butter or margarine
  1. Melt butter in a frying pan.
  2. Add grated coconut and sugar and toast, stirring constantly until golden brown. Watch carefully because the coconut burns fast!
  3. Sprinkle toasted sweet coconut over maja blanca.

NOTE:  If you can’t get fresh grated coconut, you can substitute unsweetened dessicated coconut. If you can’t get unsweetened dessicated coconut, you can use sweetened dessicated coconut but cut the 1/2 cup sugar down to 2 tablespoons.

This is a big recipe so it’s great for potlucks and family gatherings. It makes enough to fill a 9×13 rectagular baking dish with enough left over to fill an 8-inch round pie plate. If you have a dish bigger than 9×13, use it to make one giant dessert.

Cherry Cobbler

Cherry Cobbler | Pinky's Pantry
It’s cherry season and the cherries are out in full force. I see them everywhere – at the farmer’s market, in the grocery stores, on street vendor’s tables – and they’re absolutely delicious! So dark and sweet and juicy.

I picked up a sackful from the store yesterday and decided to make them into a fresh cherry cobbler. I love fruit cobblers, don’t you? Especially when they’re just out of the oven and served warm with a big scoop of vanilla ice cream melting on the side. Yum! As an added bonus, they make the house smell so good while they’re baking, too!

If you have a cherry pitter, use it. It sure makes the work of pitting each cherry a lot easier. I used to be the Room Mom for my kids’ kindergarten classes and one year, as a thank you gift, the children gave me a pretty white basket filled with fresh cherries. Tied to the basket’s handle with a red-and-white checkered ribbon was a silver cherry pitter. I still have that same cherry pitter to this day. It’s proven to be a mighty useful contraption over the years.
Cherry Cobbler | Pinky's Pantry

FRESH CHERRY COBBLER

  • 4 cups fresh cherries
  • 2 cups sugar
  • 2 cups flour
  • 3 tsp. baking powder
  • ½ tsp. salt
  • 1 can evaporated milk (or 2 cups fresh milk)
  • 1 cup butter, melted
  • ¼ cup demerara sugar (or plain white sugar), optional
  1. Wash, stem, and remove the pits from the cherries. Set aside.
  2. Preheat oven to 350°F. Generously butter a 9×13 pyrex glass baking dish.
  3. Using a wire whisk, whisk the sugar, flour, baking powder, and salt together in a large bowl.
  4. Empty the can of evaporated milk into a measuring cup and add enough water or fresh milk to make it amount to 2 cups.
  5. Add the milk and melted butter into the flour mixture and whisk together well. Batter will be thin.
  6. Pour batter into prepared baking pan.
  7. Scatter the cherries over the top of the batter, distributing them evenly so you get a cherry in every bite.
  8. Sprinkle the top with the ¼ cup demerara sugar, if using.
  9. Bake for about 50 minutes or until top turns light brown and toothpick inserted in center comes out clean.
  10. Serve warm with vanilla ice cream or whipped cream.

NOTE:  You can make this cobbler with blackberries, raspberries, blueberries, strawberries, peaches or any other fruit you like.

This recipe can easily be halved and baked in a 9-inch square pan for a smaller cobbler.

Blueberry Lemon Bread

Blueberry Lemon Bread | Pinky's Pantry
I had a bunch of blueberries that I needed to use up. Today didn’t feel like a blueberry pie kind of day so I decided to make cake instead. Blueberries and lemon form the perfect sweet and sour flavor combination. Specially if you get blueberries when they’re in season and are at their peak, practically bursting with juicy sweetness. This recipe makes a super moist cake that’s great for breakfast or for an afternoon snack with a nice cup of hot tea.

Speaking of which, I saw a picture somewhere (probably on Pinterest) of a blueberry cake that was cut in small little rounds so I decided to try doing that. I baked one loaf cake with half my batter, but poured the other half of the batter into an 8-inch round pan to make a thinner cake which I cut into little circles with a mini-biscuit cutter. Don’t those look adorable? How perfect for a dessert table or for my annual Mother’s Day tea party!
Blueberry Lemon Bread | Pinky's Pantry

BLUEBERRY LEMON BREAD

  • 2 cups fresh blueberries
  • 3 cups flour + 2 tbsp. for tossing with blueberries
  • 2 cups sugar
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 4 eggs
  • 1 cup butter, melted
  • 1 cup milk
  • 1 cup plain yogurt (can substitute sour cream)
  • zest of one lemon
  • juice of one lemon
  • 1 tsp. vanilla or lemon extract

Topping:

  • 1 tbsp. lemon juice
  • 2 tbsp. butter, melted
  • ¼ cup sugar
  1. Preheat oven to 350ºF. Grease bottom and sides of two 9 x 5 inch loaf pans.
  2. Toss blueberries in 2 tbsp. flour. This helps keep them from sinking to the bottom of the loaf. Set aside.
  3. Combine 3 cups flour, sugar, baking powder and salt in a large bowl.
  4. In another bowl, whisk eggs together; then whisk in melted butter, milk, yogurt, lemon zest, lemon juice, and vanilla.
  5. Pour into dry ingredients and mix until just combined.
  6. Gently fold blueberries into batter.
  7. Divide batter into prepared pans and bake for 50 to 60 minutes.
  8. Cool on a wire rack for 10 minutes before removing from pans.
  9. Make topping by mixing lemon juice and melted butter together.
  10. Brush lemon-butter mixture on top of loaves.
  11. Sprinkle with a heavy layer of sugar while tops are still wet.

NOTE:  My kids love the crunchy sugar topping made by sprinkling granulated sugar over the loaves, but if you prefer to have a glaze for the topping, just omit the butter, replace the granulated sugar with 1 cup of powdered sugar, and stir in 2-3 tbsp. of lemon juice till it reaches a good consistency for drizzling.

A nice trick to help you remove a cake from a loaf pan is to line the bottom of the loaf pan with a strip of parchment paper long enough to go up the short sides and stick out at least a couple of inches past the edge of the pan on either side. After your cake has cooled for 10 minutes, grasp the ends of the parchment paper that stick out past the loaf pan and use them like handles to lift the cake up and out. You can then tip the cake on its side to peel the parchment strip off.

Chocolate Cobbler

Chocolate Cobbler | Pinky's Pantry
A cobbler is an old-fashioned American dessert that’s been around since the 1800’s. It’s traditionally made with fruit, like peaches or blackberries, that are baked in their juices and topped with a cakey or biscuit-like dough. There are different variations on how the topping is made depending on where you’re from.

A chocolate cobbler breaks from tradition in that it isn’t made with fruit, but as far as making it goes, it’s just as easy to put together as any fruit cobbler and it’s every bit as delicious! Served warm with a scoop of vanilla ice cream, it’s absolutely to die for. Whenever I make this, it disappears almost as soon as it comes out of the oven!
Chocolate Cobbler | Pinky's Pantry

CHOCOLATE COBBLER

  • 2 sticks butter
  • 1¼ cups sugar
  • 1½ cups self-rising flour
  • 1 tsp. vanilla
  • ¾ cup evaporated milk

For the Chocolate Layer:

  • 1 cup sugar
  • 6 Tbsps. cocoa powder
  • 2 cups boiling water
  1. Preheat oven to 350ºF.
  2. Place the 2 sticks of butter into a 9×13 pyrex glass baking dish and put in the oven to melt.
  3. While butter is melting, stir together 1¼ cups sugar, flour, vanilla and milk in a bowl.
  4. Pour the batter over the melted butter. Do not stir!
  5. In another bowl, mix the 1 cup sugar and cocoa powder together, and sprinkle on top of the batter. Again, do not stir!
  6. Pour the boiling water on top of everything. Resist the urge to stir! Just don’t do it!
  7. Bake for 30-45 minutes or until you have a nice golden brown crust on top.
  8. Serve warm with vanilla ice cream.