Just finished taking this out of the oven and have had 3 pieces. Delicious! Simple flavors which come together with a great taste of vanilla and the chocolate brownie ripple in each bite just makes a great dessert (Randy is already planning tonight to have a slice with Blue Bell Homemade Vanilla and hot fudge poured over the top). Perfect for that 10 a.m. snack with coffee. Taken from Southern Living March 2017.
Brownie Ripple Batter
6 tables unsalted butter
1 oz unsweetened baking chocolate, coarsely chopped
1/2 cup granulated sugar
1/4 cup flour
1 large egg
1/4 teas vanilla extract
Pound Cake batter
2 cups flour
1/2 teas baking powder
1/2 teas kosher salt
1 1/4 cups granulated sugar
1 cup unsalted butter, softened to room temperature
2 tables vanilla bean paste or 1 tablespoon vanilla extract
4 large eggs
1/2 cup sour cream
Preheat oven to 325.
Brownie Batter:
Lightly coat 9x5x3″ loaf pan with cooking spray or grease with butter. Combine butter and chocolate and melt in a microwave safe bowl for about 1 minute. Stir until chocolate is completely melted. Stir in sugar, flour, egg and vanilla and whisk until completely blended. Set aside.
Vanilla Cake Batter:
In a bowl, sift (or stir) together the flour, baking powder, and salt. Set aside.
Beat sugar and butter in a large bowl with mixer on medium speed until light and fluffy. About 4 minutes. Beat in vanilla paste or extract. Add eggs, one at a time, beating well after each addition. Beat in sour cream just until smooth.
Add flour mixture one-third at a time, mixing on low speed just until blended with the sugar mixture.
Spoon half of the pound cake batter into prepared loaf pan. Spoon the brownie batter over cake batter, covering the brownie layer with the remaining cake batter. Using the back of a spoon, smooth batter carefully until it covers the brownie batter.
Bake cake in middle of preheated oven until cake tests done when knife is inserted into middle of cake. About 1 hr and 30 minutes. (instructions said about an hour and 45 min, but mine did not take that long) If cake begins to brown to quickly before testing done, cover the top loosely with foil.
Cool cake in pan for about 30 minutes before removing to a platter. Slice and serve.
A new friend who is my neighbor brought me this recipe. Her grandmother use to make it and she said it is just delicious and perfect for those spring and summer luncheons or just dessert when you are sitting out on the front porch enjoying the summer breeze. As soon as I read the recipe, I ran (well, actually I drove) to the store and bought peaches and orange jello and it is now sitting in my fridge, just waiting to be sliced onto a plate for our enjoyment. Seeing it sit there this afternoon, I couldn’t stand it, so I took a spoon and went in for the taste. It is so refreshing and so light, it is just a great recipe to cool you down after a barbecue or heavy dinner. Thanks so much Patti for sharing it. Think Dreamcicle! in a pie!
Looking for a new cookie recipe, I came across this one in Better Homes & Gardens Bars & Cookies recipe book. Since I didn’t have any yogurt, I substituted sour cream. What I can tell you is that Randy and I ate so many of them as they cane out of the oven that I am having to make another batch tomorrow for the event which I was suppose to take them to. They are a great cookie and you will not be disappointed in the coffee-chocolate flavor.
In Cooking With Paula Deen’s Thanksgiving magazine, I read over this recipe and just finished taking it out of the oven. Could not wait for it to cool to taste, so my mouth has a burn spot, but it was worth it. So perfect for those Fallish nights when you are thinking to yourself, “what would taste good that is simple, easy and just perfect to scoop in a bowl with ice cream or whipped cream so I can watch a Hallmark movie while munching.?”
Chocolate Castles 