Chocolate et Mix Café

( 5 hors de 5 )
Chargement en cours...
  • 20Nombre de Couverts
  • 10Portions
  • 7 mTemps de Préparation
  • 35 mTemps de Cuisson
  • 42 mPrêt en
Imprimer la recette

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged.

Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged.

Nutrients

Calories
500
Protine
6.60g
Fat Saturated
39.5g
Deitary Fiber
50g
Sodium
10g
Fat Total
60g
Energy
900mg
Cholesterol
80g

Étape par étape

  • Step 1

    Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist a 13- by 9-inch baking pan with vegetable oil spray. Set the pan aside.

  • Step 2

    Place the cake mix, cherry pie filling, eggs, and almond extract 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 the sides down again if needed. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with the rubber spatula. Place the pan in the oven.

  • Step 3

    Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 30 to 35 minutes. Remove the pan from the oven and place it on a wire rack while you prepare the glaze.

  • Step 4

    For the glaze, place the sugar, butter, and milk in a small saucepan over medium-low heat and cook, stirring constantly, until the mixture comes to a boil. Boil, stirring constantly, for 1 minute. Remove the pan from the heat and stir in the chocolate chips. When the chips have melted and the glaze is smooth, pour it over the warm cake so it covers the entire surface. The glaze will be thin but will firm up. Cool the cake for 20 minutes before cutting into squares and serving.

  • Step 5

    Store this cake, covered in aluminum foil, at room temperature for up to 5 days or in the refrigerator for up to 1 week. Or freeze the cake, wrapped in foil, for up to 6months. Thaw the cake overnight on the counter before serving.

  • Step 6

    Recipe courtesy of Ann Byrn's The Cake Mix Doctor (Workman, 2000)

Tips & variations

  • Rinse the chicken pieces in cold water and pat dry. Place the chicken in a large, resealable zip-top bag and pour in the marinade. Toss the chicken inside the bag to cover.

  • Rinse the chicken pieces in cold water and pat dry. Place the chicken in a large, resealable zip-top bag and pour in the marinade.

  • Rinse the chicken pieces in cold water and pat dry. Place the chicken in a large, resealable zip-top bag and pour in the marinade.

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