Wednesday, January 9, 2013

From the Board President

Caroling was a real joy for both the people who went to sing and the people who stayed and listened to the singing. It was a little bit chilly but most of our time was inside so we didin’t suffer too much. People that evening asked about my recipe for dessert and soup. (Soup recipe coming next month).  Here is the dessert recipe I made:

Toffee Tiramisu for a Crowd

1 package Betty Crocker pound cake mix

3/4 cup water or milk

2 eggs

1 1/2 cups strong coffee

2 cups sugar

1 cup chocolate syrup

2 pkgs (8oz) cream cheese, softened

4 cups whipping (heavy) cream

4 bars (1.4oz) chocolate covered toffee candy, chopped

Bake cake mix as directed on package using water or milk and eggs, in 2 loaf pans (8inch)

Cool 10 minutes.  Remove from pans.  Cool completely on wire rack, about  1 hour.  My mix also required butter in the mix which I added.  Cut each pound cake into 9 slices.  Arrange slices in 2- 11x 7 inch rectangular dishes cutting slices necessary to cover bottom of pan.  Drizzle coffee over cake.  I used a bit more coffee. I think one cup for each pan.  Beat sugar, chocolate syrup, and cream cheese in large bowl with electric mixer on medium speed until smooth.  Add whipping cream.  Beat on medium speed until light and fluffy.  Spread over cake.  Sprinkle with candy.  Cover and refrigerate at least 1 hour but no longer than 24 hours.  I made ahead and froze mine and it turned out just fine.  Makes 24 servings. 

Paul Bennett

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