RECIPE Member
BEN FINK
STEPHEN DANELIAN
A Lighter Stacy’s
Chocolate Chip Cake
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 bar ( 4 ounces) German’s sweet
chocolate
1 package ( 18. 5 ounces) plain
butter recipe golden cake mix
1 package ( 3. 4 ounces) vanilla
instant pudding mix
11/2 cups milk
1/2 cup vegetable oil
4 large eggs
1 teaspoon pure vanilla extract
1 cup ( 6 ounces) miniature semisweet
chocolate chips
Place a rack in the center of the oven and
preheat the oven to 350 F. Lightly mist a
12-cup Bundt pan with vegetable oil spray,
then dust it with flour. Shake out the excess
flour and set the pan aside.
Break the German’s chocolate bar into four
pieces. Finely grate the bar using a food processor or a hand grater (if you are using a
food processor, insert the steel blade and
drop the chocolate pieces into the processor
one at a time). Set the grated chocolate aside.
Place the cake mix, pudding mix, milk, oil,
eggs and vanilla in a large mixing bowl. Beat
with an electric mixer on low speed until the
ingredients are incorporated, 30 seconds.
Stop the machine, fold in the grated German’s
chocolate and scrape down the side of the
bowl with a rubber spatula. Increase the
mixer speed to medium and beat for 2 min-
utes longer, scraping down the side of the
bowl again if needed. Fold in the chocolate
chips. Pour the batter into the prepared
Bundt pan, smoothing the top with the rubber
spatula, and place the pan in the oven.
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package ( 18. 5 ounces) plain butter
recipe golden cake mix
1 cup sour cream
3/4 cup vegetable oil
1/4 cup granulated sugar
4 large eggs
1 tablespoon pure vanilla extract
1/2 cup packed light brown sugar
1/4 cup finely chopped pecans (optional)
1 tablespoon ground cinnamon
Place a rack in the center of the oven and
preheat the oven to 325 F. Lightly mist two
9-inch (or one 13-by-9-inch) metal cake pans
with vegetable oil spray, then dust them with
flour. Shake out the excess flour and set the
pans aside.
Place the cake mix, sour cream, oil, granulated sugar, eggs and vanilla in a large mixing
bowl and beat with an electric mixer on low
speed until the ingredients are incorporated,
30 seconds. Stop the machine and
scrape down the side of the bowl with
a rubber spatula. Increase the mixer
speed to medium and beat until the
mixture lightens and is smooth, 2 minutes
longer, scraping down the side of the
bowl again if needed. Pour half of the
cake batter into the 2 prepared cake
pans, dividing it evenly between them.
Smooth the tops with the rubber spatula.
To make the topping, combine the brown
sugar, pecans (if using) and cinnamon in
a small bowl. Spoon half of the topping
over the batter in the cake pans. Pour the
remaining cake batter over the topping
in the two cake pans, dividing it evenly
between them. Spoon the rest of the topping over the cake batter.
Place the pans in the oven side by side.
Bake the cakes until they are golden
brown and the tops spring back when
lightly pressed with a finger, 40 to 45 minutes. Transfer the cake pans to wire racks
and let the cakes sit until nearly cool, 20
minutes. Slice and serve the cakes while
still a bit warm. Makes 16 to 20 servings.
Nancy’s Cinnamon Swirl Coffee Cake
¼ cup fresh lemon juice
2 tablespoons honey
1 teaspoon lavender or
fennel seeds
Salt and pepper, to taste
1 Costco rotisserie chicken
1 pound asparagus
2 cups Kirkland Signature™ Olive Oil
8 ounces Mountain Gorgonzola
7 ounces Bellwether Farms
Fromage Blanc
14. 4 ounces Lincet Délice de Bourgogne
2 fresh La Brea Bakery baguettes
1 cup Kirkland Signature
Balsamic Vinegar
2 cloves fresh garlic, crushed
fresh herbs, chopped (optional)
2 cups olives
4 fresh tomatoes
Fresh basil, mint or feta cheese
Assorted fruit (optional)
Dry sausage, prosciutto, salami,
and nuts (optional)
Preheat oven to 400 F. Mix the lemon juice,
honey, lavender (or fennel seeds), and salt
and pepper in a small bowl. Brush the
chicken with this glaze and reheat in the
oven for 10 minutes.
Trim the asparagus; spread in a single layer
on a cookie sheet. Sprinkle with 1 tablespoon of water and 2 teaspoons of olive
oil. Bake for about 10 minutes at 400 F
( 5 minutes if the asparagus is pencil thin),
turning the asparagus once. Season to
taste with salt and pepper.
Slice the cheeses and bread (cheese
should always be served at room temperature; it has less flavor when cold). Fill 4
small bowls with about ½ cup of olive oil
and ¼ cup of balsamic vinegar mixed with
crushed garlic and any chopped fresh
herbs you like for dipping bread, and put
olives in a bowl.
Slice tomatoes about ¼-inch thick and
drain on a paper towel. Sprinkle with salt,
pepper and dipping oil. Julienne fresh basil
or mint and sprinkle on top, or try some
crumbled feta.
Serve the chicken, asparagus, bread and
cheese plates and tomatoes, along with the
bowl of olives and the individual bowls of
dipping oil. You can also offer fruit, cured
meats and/or nuts. Makes 4 servings. C
Sunday Lunch
Provençal
Lulu Powers is the author of Lulu Powers
Food to Flowers (William Morrow, 2010) and
an event planner for A-list stars in Los Angeles.
MAY 2010 ;e Costco Connection 39