Hello my friends,
Haven't posted for a while, I've been doing lots of cooking just not sharing. Now that it's Winter and I'm into comfort foods I will begin posting again on a regular basis.
I recently spent 6 days in Alabama with some wonderful friends that I've known since the 70's, some of you weren't even born yet. There were 17 of us, we cooked, ate, chatted, drank (really good wine, thanks Allen) and just gave each other love and attention that we don't get to do but every couple of years.
Some of the dishes that were prepared and shared were an incredible pork roast with Potatoes Anna (could eat those every day), thanks Allen & Susie. An Italian Feast prepared by Vic & Sue, great tomato gravy and eggplant parm! There was Wild Mushroom Tart and Sex on a Cracker( we'll talk about that another time) from Burg and Marcia, the mushrooms were actually hunted by Burg where they live in Northern California, it was so rich and delish. A lovely tenderloin prepared to perfection along with some amazing cakes from a bakery in Philadelphia, Thank you so much Alan & Laura. Our friends Linn & David from Guanajuato, Mexico prepared a breakfast brunch with chorizo, eggs and sausage oh yum, thank you thank you. I prepared a pork carnitas burrito bar with a big old pot of beans.
What I want to share with you today is the dessert that Susie prepared, DEATH BY CHOCOLATE, they are sweet, creamy, melt in your mouth, chocolately little bars that are like potato chips, you just want to keep eating them. They would be perfect for a pot luck dessert and also excellent little Christmas gifts. Enjoy them, I know you will. REMEMBER COOK ON.......................
Death by Chocolate
First Layer
1/2 lb. butter pinch salt
4 oz unsweetened chocolate. 1/2 tsp vanilla
4 eggs 1 cup flour
2 cups sugar
Melt butter and chocolate. Beat eggs until fluffy.
Fold in sugar. Stir in salt, vanilla and cooled chocolate. Fold in flour.
Pour into greased 9" X 13" pan. Bake at 350o for 25-30 minutes. Cool.
Second Layer
1/2 lb. softened butter
3.9 oz pkg. instant pudding (chocolate or vanilla)
6 T milk
4 cups confectioner's sugar
Cream butter. Combine pudding with milk and add to butter. Continue beating
while gradually adding sugar. Spread onto cooled first layer and chill.
Third Layer
12 oz German or Hershey's chocolate
8 T Butter
Melt chocolate and butter in double boiler. Spread onto second layer. (Amounts
of chocolate and butter may be changed proportionately)
