Fresh Blueberry Sundae and Chocolate Nut Cake
Marion Dunn and Judy Palm
In late August and September I look forward to the harvest of wild Maine blueberries. These are the TINY blueberries with the best flavor.
After I have made pies, muffins, sundae toppings etc. I freeze the rest of the berries for the winter.
A simple blueberry dessert:
7 oz. of granular sugar, 1 tablespoon of lemon (or lime) juice, 2 tablespoons of cornstarch. Mix. Add the blueberries and cook for 2 minutes but do not let the blueberries burst. Serve warm with ice cream on top.
They are available at Golden Harvest, Kittery. Call first. I may have cleaned them out!
4 tablespoons shortening
1 1/2 cups sugar
2 egg yolks
4 squares chocolate, melted
2 cups cake flour
3 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 1/2 teaspoons vanilla
1 cup nuts, if desired
2 egg whites
1/2 cup sugar
Cream butter, sugar and egg yolks, then beat in chocolate and sifted dry ingredients alternately with milk. Add nuts if desired. Fold in egg whites and 1/2 cup sugar that have been stiffly beaten to a meringue.
Bake at 325 degrees for 40 minutes in a tube pan or loaf pan. May also be baked at 350 degrees in three 8-inch layer cake pans.
When cake is cooled make frosting and enjoy.
Viennese Cream Cheese frosting
2 tablespoons soft butter
6 ounces cream cheese
1 box (1 lb.) confectioner’s sugar
2 to 3 teaspoons milk
1 teaspoon vanilla
Cream butter and cream cheese together. Add sugar alternately with milk. Beat until blended. Add vanilla. If you prefer chocolate frosting add 2 squares unsweetened, melted chocolate.
This frosting recipe comes from the side of a Domino’s sugar box.
Copyright © Rye Reflections 2010. All rights reserved.