Last night we had the missionaries over for dinner and I made a couple of kinds of soup, rolls, and salad. And for the second time in my adult life, I made a recipe from my childhood for dessert: Chocolate Buttermallow Cake. The first time I made it was last year after requesting it from my mom, and as I was making it, I declared to whatever family was nearby at the time, "I am never making this again!" (see why below) But then everyone loved it.
I've served dinner to the missionaries so many times that I was running out of dessert ideas, so yesterday I decided to try this again. They liked it so much that one of the elders requested it again for his birthday . . . THIS Sunday. So I'm going to share. You can thank Grandma Lowe for this one.
Chocolate Buttermallow Cake
Begin by baking a favorite chocolate cake recipe in a 9 x 13 pan (Mom's recipe was too much work for me - sifting, alternating, etc. - that I use a simpler one or just a cake mix). Then when the cake has cooled, top with Butterscotch Filling and then Marshmallow Frosting.
1 1/2 cup brown sugar
4 1/2 Tbsp flour
1 cup light cream (I use milk)
3 egg yolks, slightly beaten
3 Tbsp butter
1 tsp vanilla
1/2 cup chopped nuts, optional
Combine sugar and flour in a saucepan; stir in milk. cook over med. heat, stirring constantly, 'til thickens and boils. Boil 1 minute, then remove from heat. Slowly stir small amount into egg yolks, then stir back in pan. Boil 1 more minute, stirring. Remove from heat; add rest of ingredients, then let cool. Spread over cake. DO let it cool first or it will mostly run to the edges of the cake and leave the top sparsely covered.
2 egg whites
1 1/2 cup sugar
1/4 tsp cream of tartar
1 Tbsp light corn syrup
1/3 cup water
3/4 cup marshmallow whip (I didn't have any on the shelf yesterday, so omitted it and it was fine)
On top of a double boiler (or a bowl over a pan), combine all ingredients. With water boiling below, beat mixture with electric mixer 'til soft peaks form (at our altitude, this takes at least 10 minutes). Let cool slightly and frost cake. A spatula dipped in water can help spread it more smoothly over the butterscotch. Or if there are butterscotch/marshmallow swirls that's okay too.
Enjoy a la mode or with some cold milk!
The first time I made this I used a heavy glass bowl as my mixing bowl over the boiling water. After a few minutes of beating the marshmallow goo, the bowl s-h-a-t-t-e-r-e-d, and the resulting mess was epic, and then of course I had to start OVER. Hence the short-lived decision to never make it again!
The salad I made was also a tasty favorite -- with romaine and red lettuce, apples, glazed walnuts and feta.And now a roll recipe to pass along. My sis-in-law Julene shared this with me years ago and I have probably made it a hundred times. You are actually eating the rolls hot out of the oven one hour after you start to make them, which makes this a great 'go-to' recipe.
4 Tbsp. yeast (yep, you read that right)
1 cup warm water
2 tsp. sugar
Mix these in a small bowl and set aside.
Put 2 cups of milk in a saucepan over high heat to scald.
Now put the following ingredients into your mixer:
2 tsp. salt
6 Tbsp sugar
1 cube softened butter
7 cups flour (this also works well half & half with wheat flour)
Add yeast mixture and scalded milk to mixer and mix well for 5 or so minutes. Fill your kitchen sink about 1 1/2 inches with very hot water. Put plastic wrap over your dough bowl and place bowl in sink for 15 minutes. When time is up, punch down the dough and form the rolls however you like. Let rise for another 15 minutes while preheating your oven to 425. (I just squeeze them into 2"(?) balls and put them close to each other on a greased sheet pan). Bake at 425 for 10-12 minutes or until brown. Easy and fast!!
Have a comforting day!