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photo by Mel Sharlene

Food Editor, Maria Merlino

By Maria Merlino

photo by Mack Male

Black Magic Cake

courtesy of Fat Joe’s

Cap’n Crunch French Toast Ingredients: ➜ 2 cups Cap’n Crunch cereal ➜ 3 eggs ➜ 3 tablespoons milk ➜ 1 teaspoon vanilla extract ➜ 6 slices of high quality white sandwich bread, such as Pepperidge Farm ➜ 3 tablespoons butter Directions: Into a zip-lock bag, place cereal and crush with a rolling pin. Pour crushed cereal onto a plate. In a large bowl, beat eggs, milk and vanilla extract. Prepare griddle or large fry pan, by melting butter in it on low heat. Quickly dip both sides of bread into egg mixture: then evenly dredge each side with the crushed cereal. Place coated bread on griddle, turn up heat and fry about 2 minutes on each side until crispy and golden brown. ✻

Serve with maple syrup.

Ingredients: ➜ 2 cups flour ➜ 2 cups sugar ➜ 3/4 cup cocoa ➜ 2 tsp baking soda ➜ 1/2 tsp salt ➜ 2 eggs ➜ 1/2 cup light vegetable oil ➜ 1 cup milk ➜ 1teaspoon vanilla ➜ 1 cup hot, (not boiling) brewed coffee, black Directions: Pre-heat oven to 350 degrees. Grease and flour 2 round cake pans or a 13 x 9 inch pan. Stir dry ingredients in a large bowl until thoroughly combined. With an egg beater or electric mixer, slowly add the wet ingredients, adding the hot coffee last.  Mix until all ingredients are well blended (batter will be thin).  Pour into baking pan(s).  Bake for 25 to 35 minutes. Insert toothpick in center of cake. It should be clean. Cool in pan for at least 10 minutes before removing from pan. When completely cool, frost with peanut butter icing.

Peanut Butter Icing Ingredients: ➜ 3 c. powdered sugar ➜ 1/3 c. peanut butter ➜ 1 1/2 teaspoon vanilla ➜ 1/4 to 1/3 cup milk Directions: Mix powdered sugar and peanut butter. Stir in vanilla and milk. Beat until frosting is smooth and of spreading consistency. ✻

rowhome magazine

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Profile for Philadelphia RowHome Magazine

Philadelphia RowHome Magazine  

Jan/Feb/March 2013

Philadelphia RowHome Magazine  

Jan/Feb/March 2013

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