A boy in my class was in the hospital for a few days. After 3 days, he was still in the ICU. Needless to say, we were concerned. Happily, we got the news, he was going home, a few days ago. I baked a cake for his homecoming. Unfortunately, he only came in for the mornings and I am there, in the afternoons. Finally, the class got the cake, saving a piece for our, now healthy, young man.
I forgot to take a picture and ended up bringing a strip home so I could show you a little of the cake. It was striking as a whole. A lot was lost in the cutting.
European Cake - adapted from Hersheys
1-1/4 cups (2-1/2 sticks) margarine
3/4 cup Cocoa
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups sugar
1 cup all-purpose flour
1 cup finely chopped filberts
Icing: 1 bag of chocolate chips plus decorations.
I used butterscotch chips, green and yellow decorative sugar, chocolate sprinkles, candy lentils.
Heat oven to 350°F. Spray 9 x 13 inch pan. Line bottom with parchment paper and spray paper.
Melt margarine in small saucepan; remove from heat.
Add cocoa, stirring until blended; cool slightly.
Beat eggs in large bowl until foamy; add salt and vanilla. Gradually add sugar, beating well. Add cooled chocolate mixture; blend thoroughly.
Fold in flour. Stir in pecans. Pour mixture into prepared pan.
Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Do not overbake. Cool 5 minutes; remove from pans to wire racks. Carefully peel off paper. Cool completely.
Spread Chocolate icing over top of cake. Garnish with your favorite, if desired. Refrigerate 1 hour or longer before serving.
10 to 12 servings.
I made strips of the different decorations.
Linked to Full Plate Thursdays