Hot Fudge Sundae Cake

from Betty Crocker

1 c. all-purpose flour

3/4 c. granulated sugar

2 T baking cocoa

2 t baking powder

1/4 t salt

1/2 c. milk

2 T vegetable oil

1 t vanilla

1 c. chopped nuts, if desired

1 c. packed brown sugar

1/4 c. baking cocoa

1 3/4 c. very hot water

Ice cream

Heat oven to 350. Mix flour, sugar, 2 T cocoa, baking powder, salt in ungreased square pan, 9 x 9 x 2 inches. Mix in milk, oil and vanilla with fork until smooth... stir in nuts. Spread in pan. 

Sprinkle brown sugar and 1/4 c. cocoa over batter. Pour water evenly over batter. 

Bake about 40 minutes or until top is dry. Cool 10 minutes.

Serve warm cake with ice cream. Spoon sauce from pan on top.

Mmmm, mmmm good. Ice cream, hot fudge, and cake... how could you go wrong?

Well, okay... one thing about this recipe is both times I have made it, it was slightly overcooked. I think underdone would be best for this one.

Fettucine with Creme Fraiche (Cream)

Adapted from Peter Berley's Modern Vegetarian Kitchen

3/4 lb fettucine

2 T olive oil or butter

1 garlic clove, chopped

2 tbsp parsley, chopped

2 tbsp basil or cilantro, chopped

1 tbsp chopped chives

1 tsp finely grated lemon zest

1 c. creme fraiche (see below)

coarse sea salt

ground black pepper

1/4 c. parmesan cheese, grated

Cook pasta and drain. 

Use wide saute pan to warm oil over medium heat. Saute garlic 1 minute. Before it browns, add herbs and zest. Saute 30 seconds then stir in creme fraiche. Add salt and pepper then bring to a boil and remove from heat. 

Add pasta to pan and toss to coat. Add parmesan, toss again, and serve. 

Creme Fraiche- 

1 pint heavy cream

2 tbsp plain yogurt

Boil 1 quart glass jar for 10 minutes in large pot of water to sterilize. Air dry. 

In saucepan, heat cream to lukewarm. Transfer cream to glass jar and stir in yogurt. Store loosely covered with plastic wrap away from drafts for 24 to 36 hours. Cover tightly and refrigerate for 24 hours. It is now ready to use. Store in refrigerator for up to 1 week.