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How To make Hyde Park Fudge Cake
5 1/3 oz Bitter chocolate (bakery
-uses Guittard brand) 2/3 c Shortening
2 2/3 Eggs (this is right -- comes
-from conversion of recipe)* 1 1/3 c Water
3/4 c Sour milk
1 1/3 ts Vanilla
3 c Flour
2 3/4 c Sugar
1 1/3 ts Baking soda
1 1/3 ts Salt
Icing: 3/4 c Sugar
6 tb Evaporated milk
3 oz Chocolate, unsweetened
1 1/2 ts Butter
*Whether home cooks throw in that extra 1/3 egg is up to them, but baker and Rio Grande store manager Janine Gwaltney believes it makes a difference. "Too much egg and the cake falls in the center," she says. Grease a Bundt pan. Dust with fine bread crumbs and chill. Preheat oven to 350 degrees. Melt the chocolate with the shortening. Combine eggs, water, milk, and vanilla. Blend well. Mix flour, sugar, soda, and salt thoroughly. (If you don't, the flour will clump in the batter.) Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well. Pour into pan and bake until done, 50-65 minutes. Cool in the pan 30 minutes. Turn out on a cake rack and glaze with icing. Icing: While cake is cooling, heat the sugar in the evaporated milk in the top of a double boiler until the sugar is dissolved. (The mixture will not feel grainy when rubbed between the fingers.) Melt butter and chocolate together. Combine with chocolate mixture. You may add one to two tsp hot water to the icing to enhance the sheen. Pour icing over the cake. Texas French Bread bakery, Austin, TX
How To make Hyde Park Fudge Cake's Videos
Corned Beef and Potato Sticks
This is one of those easy recipes that your family will love. It is easy and fun to make. If you have bored kids at home, this recipe will keep them busy and happy. If you are adventurous, you can try replacing sweet potato or camote for this recipe instead of potatoes. I used my favorite Purefoods Corned Beef for this recipe because it has the perfect balance of flavors - not too salty, not too sweet and not spicy. If you don't want to put them on skewers, you can just form them into small balls like a croquette. They will be equally delicious and much easier to eat since they will be in bite size pieces.
Chef's Notes:
1. You can use diced ham or cooked chopped bacon instead of corned beef.
2. Some potatoes are more watery than others so you can either add just one egg instead of two or you can increase the flour/cornstarch if you have difficulty forming them.
3. If they stick to your hands, dust your hands with flour or you can form them with the help of a sheet of plastic wrap.
4. Whatever the state of the mixture is, they will look nice once they are coated with the breadcrumbs.
5. You can prepare this ahead of time and freeze them. When you are ready to cook, just thaw out for 30 minutes and then fry.
6. If you use mozarella cheese or quick melt cheese, expect the barbecue stick to be loose while they are hot because the cheese will melt. You will not encounter this situation if you use cheddar or cheesefood. Enjoy!!!
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