Seattle Nanaimo Bars

The Sunday Seattle Times posted a "you've gotta try this" dessert recipe a few years ago. It was named after an area island or town, I forget. But what I can never forget is how worth it this one is to make for something special. These are very rich so cut them very small.

BOTTOM LAYER
1/2 cup unsalted butter
5 TBSP Cocoa powder
1 3/4 cups Graham Cracker Crumbs
1/2 cup finely chopped almonds
1/4 cup sugar
1 egg, beaten
1 cup coconut flakes

Melt butter, sugar and cocoa together in top of double boiler over simmering water. Add the egg and stir constantly til thickened, about 2-3 minutes. Remove from heat. Stir in crumbs, coconut and almonds. Press firmly into ungreased 8 x 8 pan.

MIDDLE LAYER
1/2 cup unsalted butter at room temp
3 TBSP whipping cream
2 TBSP Vanilla custard powder (Like Jell-O)
2 cups powdered sugar

Cream butter, cream, custard and sugar. Beat til light and spread over bottom layer.

TOP LAYER
4 squares (1 oz each) semi-sweet chocolate
2 TBSP unsalted butter

Melt chocolate and butter over low heat. Cool. When cool but still liquid, spread over middle layer and chill in refrigerator about 15 minutes. Cut into bars before serving. Small bars. Like 1 x 1.

You can make this 3-4 days ahead of time. Keep covered in refrigerator if there are any left.

Spot loves chocolate and loves standing in hope at my feet while making this one.

Best Chocolate Cake Ever!

I got this recipe off a Hershey's cocoa container, but you can use any chocolate.
Rather than making a frosting, I like to use a container of Buttercream frosting in the middle and on the top, leaving the sides free. Looks pretty and elegant on a cake plate. The picture of my last cake is a bit tipsy, that was because I slipped when I was placing the top layer on and didn't want to make a mess by trying to straightening it. Don't worry, it still tasted moist!

INGREDIENTS:
2 cups sugar
1 3/4 cups all-purpose flour
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp sea salt
1 cup milk
1/2 cup vegetable oil
2-3 tsp vanilla extract
1 cup boiling water

INSTRUCTIONS:
1. Preheat over to 250, grease and flour two 9-inch round cake pans.
2. Stir together sugar, flour, cocoa, baking powder and soda, salt in mixing bowl. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Stir in boiling water. (Batter will be thin) Pour into prepared pans.
3. Bake 30 - 35 minutes until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans and cool completely.
4. Frost.

Spot loves chocolate and tries to get at it every way she can even though she knows it's not for hounds. Still, 4 paws.