Tuesday, May 19, 2009


The following recipe surpasses any brownie recipe you have ever had. The age old question is brownie or cake.? The texture is of a cake the look is of a brownie, you decide. This simple but delicious chocolate treat that makes 24 servings is extremely light and moist. So if every time you make a pan of brownies they are gone in a second. This is the recipe for you!

Bayou Sludge cake
2 cups all purpose flour
2 cups sugar
½ cup Hershey’s coco powder
¼ tsp salt
1 stick unsalted butter melted
½ cup canola oil
1 cup water
1 cup butter milk
1 tsp; baking soda mixed into the buttermilk 2 tsp. pure vanilla extract
2 eggs room temperature
2 Tablespoons Godiva Liqueur, original flavor it is a chocolate flavor
Candy ice crystals for decorating

Prepare a 17.31 x 12.25 baking sheet with non stick baking spray. Preheat oven to 400 degrees. In a large mixing bowl sift together flour, sugar, coco and salt set aside. Using a medium sauce pan add butter, oil and water heat over medium heat just until melted and whisk until blended, remove from heat, allow standing 5 minutes. Mix the buttermilk and baking soda together and allow standing about 3 minutes. In a bowl of a stand mixer armed with the whisk attachment add butter mixture and turn mixer speed to medium slowly temper in the buttermilk mixture. To the stand mixer bowl mixture slowly add the dry ingredients with blended add eggs mix for about 30 seconds scraping the sides until well blended, lastly add the liqueur mix until blended, pour batter into the prepared pan and bake for 16 to 20 minutes until pick comes out clean, remove from oven and allow standing for about 5 minutes. In the mean time while the cake in the oven prepare frosting, you will be icing this cake while it is hot.

1 stick unsalted butter
½ cup buttermilk
1 lb. Confectioners sugar
5 Tablespoons of Hershey’s coco powder
½ tsp salt
1 ½ tsp. pure vanilla extract
2 Tablespoons Godiva liqueur original flavor, it is a chocolate flavor

In a small sauce pan melt butter. Place the melted butter into a clean stand mixer bowl allow standing for 5 minutes to slightly cool. Temper in the buttermilk while mixer is on medium low speed. Slowly add powder sugar until blended add coco, vanilla and liqueur turn up to medium to medium high and mix until creamy it will be pour able but not watery. When the cake comes out allow standing for 5 minutes and pour icing over the cake and spread out evenly over entire cake, allow standing for 15 minutes. Sprinkle with ice crystal candy or candy of your choice. Serve warm or completely cooled it is really great ether way.

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