Kansas City Chocolate Dream

Kansas City Chocolate Dream
Source: Maida Heatter's Cakes (Andrews & McMeel Publishing, 2011 ed.), pg. 73.

This is an interesting recipe and one that is fast and easy. It is also known as a "Chocolate Upside Down Cake" because of the method. You make the cake first, pour the topping mixture over it, and as it bakes, the topping sinks to the bottom of the pan. I didn't find this to be an overly sweet cake. The cocoa and brown sugar give it a very muted flavor. 

Cake

1 cup sifted all-purpose flour
2 tsp. baking powder
1/4 tsp salt
2 TBS. unsweetened cocoa powder (preferably Dutch process) 
2/3 cup granulated sugar
3/4 cup milk
1 tsp. vanilla extract
1 oz. (1/4 stick) unsalted butter, melted
1/2 cup walnuts, broken into medium-size pieces

Adjust a rack one third from the bottom of the oven and preheat to 350. Butter a shallow 8-inch square cake pan and set aside.

Sift together the flour, baking powder, salt, cocoa and sugar. Do this directly in a mixer bowl or transfer it to the mixer.

Add the milk, vanilla, melted butter. Beat until smooth and slightly pale in color. Stir in the nuts.

Turn into the buttered pan. Smooth the top and let stand.

Topping

1/3 cup granulated sugar
6 TBS. unsweetened cocoa (preferably Dutch process)
1/2 cup dark brown sugar, firmly packed
1 tsp. granular instant coffee
1 cup water

In a heavy saucepan, combine all the ingredients. Stir over high heat until the sugars melt and the mixture comes to a full boil.

Gently ladle or pour the boiling mixture over the cake batter.

Bake for 35-40 minutes until a toothpick inserted in the center comes out clean. During baking the top will sink to the bottom. Set aside to cool in the pan.

When the cake has cooled, cover the pan with a square plate or cutting board. Hold them firming together and invert. The cake may not slide out easily. If not, holding the pan and plate together upside down, firmly tap on the work surface. All of the cake may not come out of the pan. If so, remove the pieces with a rubber spatula and put them on the cake. Smooth the top gently.

Serve immediately or let stand all day or freeze. (If freezing, do not use plastic wrap as it will stick to the topping. Use an inverted box or similar). 

This is good served with ice cream.

Spanish Lime Pie

Spanish Lime Pie Source: Maida Heatter's Book of Great Desserts (Andrews & McMeel Publishing, 1999 ed.), pg. 462.

This is a very tart frozen pie, one that makes your mouth pucker. It calls for 1 cup of lime juice so if you don't like too much tartness, you might use a tad less juice. This is an easy recipe and you can make it a few days ahead. It should be wrapped in plastic wrap and stored in the freezer.

Crust

1 1/4 cups graham cracker crumbs
1 TBS. sugar
1 tsp. cinnamon
3 oz. (3/4 stick) melted butter

Adjust rack to center of oven and preheat to 375.

Mix the graham cracker crumbs with sugar and cinnamon. Add the melted butter.

Mix

Press the crumb mixture on the bottom and up the sides of a 9-inch pie plate.

Bake at 375 for 8 minutes or until the crust is lightly brown around the edges. Cool completely.

Filling

Finely grated rind of 2 cold limes
1 cup lime juice
4 eggs, separated
2 15-ounce cans sweetened condensed milk
Pinch of salt

Mix the lime zest with the lime juice.

Stir the yolks lightly in a large mixing bowl.

Add the sweetened condensed milk.

Mix.

Gradually add the juice, stirring until smooth.

Add the salt to the egg whites and beat only until they hold they are stiff but not dry.

In two or three additions, fold the whites into the egg mixture.

Pour the mixture into the crust. You may have additional filling. If so, you can pour as much as you can into the crust, freeze the crust for about 20 minutes, and then pour the remaining filling on top, mounding it high in the center. Return to the freezer and freeze for 4-5 hours until firm. It can be frozen overnight or longer. Let stand at room temperature for about 5 minutes before serving.