It was a lazy evening 'round these parts. It was getting late after Zach soundly whooped my butt at Monopoly, and we were getting hungry. Thanks to quick thinking (and Allrecipes.com), nobody got sacrificed to be eaten. :D
Mushroom Rice
Ingredients
* 2 teaspoons butter
* 6 mushrooms, coarsely chopped
* 1 clove garlic, minced
* 1 green onion, finely chopped
* 2 cups chicken broth
* 1 cup uncooked white rice
* 1/2 teaspoon chopped fresh parsley
* salt and pepper to taste
Directions
1. Melt butter in a saucepan over medium heat. Cook mushrooms, garlic and green onion until mushrooms are cooked and liquid has evaporated. Stir in chicken broth and rice. Season with parsley, salt and pepper. Reduce heat, cover and simmer for 20 minutes.
*Note: Mushrooms are a good source of selenium, three essential B-vitamins: riboflavin, niacin and pantothenic acid, and potassium, not to mention a whole lot of other stuff. :D
Now, to sharpen my real estate strategy.... Victory will be mine!
<3
Jennifer
July 4, 2010
My July 4th feast contributions!
I've been hankering hardcore for soft pretzels for weeks and weeks, but I've been trying to watch my wallet. Thankfully, I remembered PW mentioning making Smitten Kitchen's soft pretzels with much success. So, I finally had time and went for it! Man, are they good. Chewy with a tender middle, I recommend melted Cream Cheese to dip in. Here's how, thanks to Smitten Kitchen:
Soft Pretzels
Adapted from Martha Stewart
Updated with a few tweaks 2/20/2009
Makes 16 full-sized or 32 miniature
2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
Vegetable-oil cooking spray
1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.
2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.
3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.
5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.
6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.
* These days, I mix all of my bread doughs by hand, with a wooden spoon. I find it a fantastically easy process, and not very hard to stir by hand. No need to mix for several minutes, just a minute or so after it looks combined. To save even more dishes, I rinse out the bowl, oil it and use it for proofing the dough. And you thought making bread wasn’t simple!
Then, Pioneer Woman further tempted me in the form of a Tres Leches Cake that I intended to make for Zach's birthday last week but got put off until today. Man, it was amazing! Not soggy at all!!!
Ingredients
* 1 cup All-purpose Flour
* 1-½ teaspoon Baking Powder
* ¼ teaspoons Salt
* 5 whole Eggs
* 1 cup Sugar, Divided
* 1 teaspoon Vanilla
* ⅓ cups Milk
* 1 can Evaporated Milk
* 1 can Sweetened, Condensed Milk
* ¼ cups Heavy Cream
* _____
* FOR THE ICING:
* 1 pint Heavy Cream, For Whipping
* 3 Tablespoons Sugar
Preparation Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Happy 4th, everyone! Make sure all your fingers stay safe. :)
Soft Pretzels
Adapted from Martha Stewart
Updated with a few tweaks 2/20/2009
Makes 16 full-sized or 32 miniature
2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt
Vegetable-oil cooking spray
1. Pour warm water and 1 tablespoon sugar into bowl of electric mixer fitted with a dough hook* and stir to combine. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.
2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups more flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add another 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.
3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.
4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.
5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.
6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.
7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.
* These days, I mix all of my bread doughs by hand, with a wooden spoon. I find it a fantastically easy process, and not very hard to stir by hand. No need to mix for several minutes, just a minute or so after it looks combined. To save even more dishes, I rinse out the bowl, oil it and use it for proofing the dough. And you thought making bread wasn’t simple!
Then, Pioneer Woman further tempted me in the form of a Tres Leches Cake that I intended to make for Zach's birthday last week but got put off until today. Man, it was amazing! Not soggy at all!!!
Ingredients
* 1 cup All-purpose Flour
* 1-½ teaspoon Baking Powder
* ¼ teaspoons Salt
* 5 whole Eggs
* 1 cup Sugar, Divided
* 1 teaspoon Vanilla
* ⅓ cups Milk
* 1 can Evaporated Milk
* 1 can Sweetened, Condensed Milk
* ¼ cups Heavy Cream
* _____
* FOR THE ICING:
* 1 pint Heavy Cream, For Whipping
* 3 Tablespoons Sugar
Preparation Instructions
Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.
Combine flour, baking powder, and salt in a large bowl. Separate eggs.
Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk and vanilla. Pour egg yolk mixture over the flour mixture and stir very gently until combined.
Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.
Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.
Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.
Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.
Allow the cake to absorb the milk mixture for 30 minutes. To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.
Spread over the surface of the cake. Decorate cake with whole or chopped maraschino cherries. Cut into squares and serve.
Happy 4th, everyone! Make sure all your fingers stay safe. :)
June 18, 2010
Tonight's fancy just-because menu...
Tonight will be the first night I've made dinner in our new home. I think that deserves a fancy menu, don't you? A nice little summer dinner for two...
-Parmesan Broccoli Salad
-Salmon Fantasia
-Raspberry Lime Granita
Here's how!
For the salad:
1/2 bag broccoli slaw
1/2 cup mayonnaise
1 3/4 oz shelled salted peanuts
1/8 cup dried cranberries
1/2 tablespoon minced garlic
4 tablespoons freshly grated Parmesan cheese
Spices to taste: Pepper, salt, cayenne, curry, dill
Combine all ingredients in a medium bowl, let chill for a few hours to mingle the flavors, and serve.
For the salmon:
1 pound Salmon Fillets
8 Tbsp. Honey
3 Tbsp. Soy Sauce
3 Tbsp. Fresh Ginger, grated
8 Tbsp. Olive Oil
3 Tbsp. Mustard
3 Tbsp. Chopped Chives
3 Tbsp. Lemon Juice
4 Tbsp. Butter
Mix first 5 ingredients (after the salmon) in a shallow bowl. Add salmon fillets and turn several times to coat well. Transfer salmon and marinade to a plastic zipper bag. Squeeze the air out of the bag before sealing. Marinate for 30 minutes (or longer). Remove from bag. Grill 3-4 minutes per side, or until the salmon is flaky.
In a saucepan, melt the butter over high heat. Add lemon juice and chives. Pour over the cooked salmon and serve.
For the granita(Thanks for the idea, PW!):
* 6 tbsp lime juice, or the juice of 3 good-sized limes
* 1 tbsp raspberry drink syrup
* ½ cup Sugar
* 3 cups Cold Water
Preparation Instructions
Add lime juice and raspberry syrup to a saucepan. Add sugar. Stir and bring to a boil, then reduce heat to medium. Allow to simmer for 5 to 7 minutes, or until mixture forms a thin syrup.
Turn off heat and pour in cold water, then pour into a freezer-safe container with a lid. Wait two hours, then remove container from freezer and stir gently, being careful to loosen any of the mixture that has stuck to the sides. Put lid back on, then return container to the freezer. Repeat an hour later, then another hour later. When you’re finished, the mixture should be totally frozen and broken up. Keep sealed tightly in the freezer until ready to serve.
Make with limes, lemons and limes, grape juice, strawberries, or any fruit you have on hand!
The nicest part? I did all the prep in about an hour; the granita is freezing, the salad is chilling, and the salmon is marinating, and I am wasting time on the internet before my honey comes home from work. Ain't life grand? :D
Eat well!
<3 Jennifer
-Parmesan Broccoli Salad
-Salmon Fantasia
-Raspberry Lime Granita
Here's how!
For the salad:
1/2 bag broccoli slaw
1/2 cup mayonnaise
1 3/4 oz shelled salted peanuts
1/8 cup dried cranberries
1/2 tablespoon minced garlic
4 tablespoons freshly grated Parmesan cheese
Spices to taste: Pepper, salt, cayenne, curry, dill
Combine all ingredients in a medium bowl, let chill for a few hours to mingle the flavors, and serve.
For the salmon:
1 pound Salmon Fillets
8 Tbsp. Honey
3 Tbsp. Soy Sauce
3 Tbsp. Fresh Ginger, grated
8 Tbsp. Olive Oil
3 Tbsp. Mustard
3 Tbsp. Chopped Chives
3 Tbsp. Lemon Juice
4 Tbsp. Butter
Mix first 5 ingredients (after the salmon) in a shallow bowl. Add salmon fillets and turn several times to coat well. Transfer salmon and marinade to a plastic zipper bag. Squeeze the air out of the bag before sealing. Marinate for 30 minutes (or longer). Remove from bag. Grill 3-4 minutes per side, or until the salmon is flaky.
In a saucepan, melt the butter over high heat. Add lemon juice and chives. Pour over the cooked salmon and serve.
For the granita(Thanks for the idea, PW!):
* 6 tbsp lime juice, or the juice of 3 good-sized limes
* 1 tbsp raspberry drink syrup
* ½ cup Sugar
* 3 cups Cold Water
Preparation Instructions
Add lime juice and raspberry syrup to a saucepan. Add sugar. Stir and bring to a boil, then reduce heat to medium. Allow to simmer for 5 to 7 minutes, or until mixture forms a thin syrup.
Turn off heat and pour in cold water, then pour into a freezer-safe container with a lid. Wait two hours, then remove container from freezer and stir gently, being careful to loosen any of the mixture that has stuck to the sides. Put lid back on, then return container to the freezer. Repeat an hour later, then another hour later. When you’re finished, the mixture should be totally frozen and broken up. Keep sealed tightly in the freezer until ready to serve.
Make with limes, lemons and limes, grape juice, strawberries, or any fruit you have on hand!
The nicest part? I did all the prep in about an hour; the granita is freezing, the salad is chilling, and the salmon is marinating, and I am wasting time on the internet before my honey comes home from work. Ain't life grand? :D
Eat well!
<3 Jennifer
May 2, 2010
Vegan side dishes FTW!
I was called upon to make a vegetarian-friendly side for the 17th anniversary of my mom's 29th birthday, so I decided upon Veganomicon's Chickpea-Quinoa Pilaf. The Veganomicon on Amazon's website
Ingredients
* 2 tablespoons olive oil
* 1 small yellow onion, chopped finely (about one cup)
* 2 garlic cloves, minced
* 1/2 teaspoon ground cumin
* 1 tablespoon coriander seed, crushed (spice grinder or mortar and pestle)
* fresh ground pepper, to taste
* 1/2 teaspoon salt
* 1 tablespoon tomato paste (I substituted hot pepper paste)
* 1 cup quinoa (rinsed well)
* 1 (15 ounce) can chickpeas, drained and rinsed (or 2 cups cooked)
* 2 cups vegetable broth (or reconstituted bullion)
Directions
1. In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
2. Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
3. Add the quinoa and saute for 2 minutes.
4. Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
5. Fluff with a fork and serve.
Ingredients
* 2 tablespoons olive oil
* 1 small yellow onion, chopped finely (about one cup)
* 2 garlic cloves, minced
* 1/2 teaspoon ground cumin
* 1 tablespoon coriander seed, crushed (spice grinder or mortar and pestle)
* fresh ground pepper, to taste
* 1/2 teaspoon salt
* 1 tablespoon tomato paste (I substituted hot pepper paste)
* 1 cup quinoa (rinsed well)
* 1 (15 ounce) can chickpeas, drained and rinsed (or 2 cups cooked)
* 2 cups vegetable broth (or reconstituted bullion)
Directions
1. In a small stockpot over medium heat, saute the onions in olive oil for about 7 minutes. Add the garlic and saute for 2 more minutes.
2. Add the tomato paste, coriander, cumin, black pepper, and salt; saute for another minute.
3. Add the quinoa and saute for 2 minutes.
4. Add the chickpeas and broth; cover and bring to a boil. Once the mixture is boiling, lower the heat to very low, cover, and cook for about 18 minutes, or until the quinoa has absorbed all the water; stir occasionally.
5. Fluff with a fork and serve.
I admit it...
I sometimes like to doctor up store-bought cake mixes.
Phew! There, I've said it.
The Cake Mix Doctor, Anne Byrn, really knows what she's talking about. I'm making one of her creations for the 17th anniversary of my mother's 29th birthday. :D
http://www.cakemixdoctor.com/recipes/what_kind/cakes/_tripledecker_raspberry_chocol.php
Serves: 16
Preparation Time: 10 Minutes
Baking Time: 25 to 28 Minutes
Assembly Time: 10 Minutes
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (10 ounces) frozen raspberries packed with sugar, thawed
1 package (18.25 ounces) devil's food cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
Chocolate Ganache (see recipe below)
1 tablespoon Chambord (raspberry liqueur; optional)
1/2 cup fresh raspberries, for garnish (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Strain the raspberries through a fine-mesh sieve if you don't want the seeds in your cake. (I like the bit of crunch they add.) Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack.
3. Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
4. Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.
5. Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.
6. Decorate the top attractively with the fresh raspberries, if desired.
Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
Makes 1 3/4 cups, enough to thinly frost a 2- or 3-layer cake
Preparation Time: 5 Minutes
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, coarsely chopped
1 tablespoon liqueur of your choice (optional)
1. Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate (or semisweet chocolate chips; see "the Cake Mix Doctor says") in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.
2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.
Phew! There, I've said it.
The Cake Mix Doctor, Anne Byrn, really knows what she's talking about. I'm making one of her creations for the 17th anniversary of my mother's 29th birthday. :D
http://www.cakemixdoctor.com/recipes/what_kind/cakes/_tripledecker_raspberry_chocol.php
Serves: 16
Preparation Time: 10 Minutes
Baking Time: 25 to 28 Minutes
Assembly Time: 10 Minutes
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (10 ounces) frozen raspberries packed with sugar, thawed
1 package (18.25 ounces) devil's food cake mix with pudding
1 cup sour cream
1/2 cup vegetable oil
3 large eggs
Chocolate Ganache (see recipe below)
1 tablespoon Chambord (raspberry liqueur; optional)
1/2 cup fresh raspberries, for garnish (optional)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
2. Strain the raspberries through a fine-mesh sieve if you don't want the seeds in your cake. (I like the bit of crunch they add.) Place the cake mix, raspberries and their juice, sour cream, oil, and eggs in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look well blended. Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side, or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack.
3. Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes. Check the pan on the highest rack first, as it will bake the quickest. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow to cool completely, 30 minutes more.
4. Meanwhile, prepare the Chocolate Ganache, adding the Chambord, if desired, after all the chocolate has melted.
5. Place one cake layer, right side up, on a serving platter. Spread the top with ganache frosting. Place the second layer, right side up, on top of the first layer. Spread the top with ganache. Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake. Work with clean, smooth strokes.
6. Decorate the top attractively with the fresh raspberries, if desired.
Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes. Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week. Or freeze it in a cake saver for up to 6 months. Thaw the cake overnight in the refrigerator before serving.
Chocolate Ganache
Makes 1 3/4 cups, enough to thinly frost a 2- or 3-layer cake
Preparation Time: 5 Minutes
3/4 cup heavy (whipping) cream
8 ounces semisweet chocolate, coarsely chopped
1 tablespoon liqueur of your choice (optional)
1. Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring. Meanwhile, place the chopped chocolate (or semisweet chocolate chips; see "the Cake Mix Doctor says") in a large stainless-steel mixing bowl. Remove the cream from the heat, and pour it over the chocolate. Stir with a wooden spoon until the chocolate is melted. Stir in the liqueur if desired.
2. To use this ganache as a glaze, let it stand at room temperature for 10 minutes before spooning it over a cooled cake. To use the ganache as a frosting, let it stand for 30 minutes at room temperature, or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.
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