Wednesday, January 27, 2016

Baked Pork Chops, January 26, 2016

Last night, in keeping with her January comfort food theme, Jeannene made a really yummy dinner of seasoned baked pork chops (she used some kind of packet for the seasoning and it included a bag, so my clean-up was much easier), potatoes au gratin, and very wonderfully garlicky brussels sprouts. I added dessert to the meal, a really easy and good from-scratch mint chocolate cake. I'm not usually much of a baker and I definitely don't often make my cakes from scratch, but this was super simple. Warning, though---it was SUPER rich, requiring small portions and a mug of milk!

Mint Chocolate Cake
2 c. flour
2 c. sugar
1/4 c. cocoa
1 tsp. instant espresso powder (this brings out the chocolatey flavor)
1 c. butter
1 c. water
1 tsp. baking soda
2 eggs
1/2 c. buttermilk
2 tsp. vanilla
10 oz. bag mini peppermint patties (I like York)
Chocolate frosting (I used Duncan Hines' dark chocolate fudge)

Preheat oven to 350 degrees. Mix flour, sugar, cocoa, and coffee powder. Mix water and butter together and bring to a boil. Remove from heat and add baking soda. Add flour mixture, then eggs, milk, and vanilla. Spoon into a greased, floured 13x9 pan. Bake half an hour, until a toothpick inserted in the center comes out clean. Top with peppermint patties and bake another couple minutes. Gently spread evenly across the top of the cake. Allow to cool completely, then frost with the chocolate frosting of your choice. 


MorMor Lenore Schaffnit said...

That cake sounds yummy! With the peppermint patties on top, I think I might omit any chocolate frosting. It's rich enough, right?

Daria Schaffnit said...

It definitely doesn't need frosting. What I think I might try next time is pouring half the batter into the pan, adding the York patties, and topping with the rest of the batter. It looks kind of crazy once the melted patties are spread, so I don't think I would serve it without some kind of topping. However, maybe powdered sugar would do the trick?