DebbieH
Cathlete
I just wanted to share this with you all. It was in our local newspaper a couple of days ago when it was sooo very cold out. Our roads were icy and a mess. I still trudged myself to the church to teach my Hi/Lo class. I guess they were out and about surveying what NUTS were out on such a bad day. I wish they had come on in! Read on keeping in mind my class is held in the Hartville Church of God location:
Churches welcome stranger with cake
Wednesday, January 28, 2004 By SAIMI ROTE BERGMANN Repository food writer.
It was mid-morning on a blustery, bone-chilling day, and I was church-hopping.
“Hi, my name is Saimi and I have cake.”
You’d think folks would be a bit leery of a stranger offering free food, but once I said the magic word — chocolate — they all said, “Serve it up!”
My first stop was The Chapel In Marlboro. There were only three people in the office, but the construction workers renovating the youth recreation hall were happy to fill out the roster of tasters. Dave Varner stopped sawing long enough to eat a piece of the Chocolate Upside-down Cake, a recipe in “Quick Cooking” from Taste of Home.
“I’m not really into sweets, but I’d eat another piece of this,” Varner said. “My only question is, ‘Got milk?’ ”
Sorry, Dave.
The Rev. Joel Cochran loved the cake, giving it an 8. “I’ll take that recipe anytime,” Cochran raved.
Next I popped in at the Hartville Church of God and followed the sounds of voices until — oh, no, it’s an aerobics class! For one impish moment I was tempted, but I just couldn’t sabotage their efforts. I quickly slipped back outside before they caught the scent of chocolate.
This unusual recipe begins with a syrup of water, brown sugar and butter, which is poured into a cake pan and sprinkled with chocolate chips, pecans, coconut and mini marshmallows. After baking the cake is inverted and looks ... well, rather lumpy.
But looks aren’t everything. The Rev. Laura Fitt at Community Christian Church in North Canton loved the “bottom-top” as she dubbed it. Downstairs, preschool teacher Linda Gall said the cake was “a little too rich, but nice and moist.”
The scores ranged from 6 to 9, with an average of 7-point-3. Nearly all the tasters requested the recipe. We’re happy to oblige.
CHOCOLATE UPSIDE DOWN CAKE
11/4 cups water
1/4 cup butter
1 cup packed brown sugar
1 cup flaked coconut
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped pecans
2 cups miniature marshmallows
1 package German chocolate cake mix
In small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into greased 13- by 9-inch cake pan. Sprinkle with coconut, chocolate chips, marshmallows and pecans.
Prepare cake batter according to package directions; carefully pour over marshmallows. Bake at 325 for 55-60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before inverting cake onto a serving plate. Yields 12 -15 servings.
— From Taste of Home’s Quick Cooking (end of article)
I sure wish they HAD sabatoged our efforts! LOVE chocolate cake! :9
Your-Friend-In-Fitness, DebbieH http://www.handykult.de/plaudersmilies.de/wavey.gif[/img] If You Get The Choice To Sit It Out Or Dance...I Hope You DANCE!!!
Churches welcome stranger with cake
Wednesday, January 28, 2004 By SAIMI ROTE BERGMANN Repository food writer.
It was mid-morning on a blustery, bone-chilling day, and I was church-hopping.
“Hi, my name is Saimi and I have cake.”
You’d think folks would be a bit leery of a stranger offering free food, but once I said the magic word — chocolate — they all said, “Serve it up!”
My first stop was The Chapel In Marlboro. There were only three people in the office, but the construction workers renovating the youth recreation hall were happy to fill out the roster of tasters. Dave Varner stopped sawing long enough to eat a piece of the Chocolate Upside-down Cake, a recipe in “Quick Cooking” from Taste of Home.
“I’m not really into sweets, but I’d eat another piece of this,” Varner said. “My only question is, ‘Got milk?’ ”
Sorry, Dave.
The Rev. Joel Cochran loved the cake, giving it an 8. “I’ll take that recipe anytime,” Cochran raved.
Next I popped in at the Hartville Church of God and followed the sounds of voices until — oh, no, it’s an aerobics class! For one impish moment I was tempted, but I just couldn’t sabotage their efforts. I quickly slipped back outside before they caught the scent of chocolate.
This unusual recipe begins with a syrup of water, brown sugar and butter, which is poured into a cake pan and sprinkled with chocolate chips, pecans, coconut and mini marshmallows. After baking the cake is inverted and looks ... well, rather lumpy.
But looks aren’t everything. The Rev. Laura Fitt at Community Christian Church in North Canton loved the “bottom-top” as she dubbed it. Downstairs, preschool teacher Linda Gall said the cake was “a little too rich, but nice and moist.”
The scores ranged from 6 to 9, with an average of 7-point-3. Nearly all the tasters requested the recipe. We’re happy to oblige.
CHOCOLATE UPSIDE DOWN CAKE
11/4 cups water
1/4 cup butter
1 cup packed brown sugar
1 cup flaked coconut
2 cups (12 ounces) semisweet chocolate chips
1 cup chopped pecans
2 cups miniature marshmallows
1 package German chocolate cake mix
In small saucepan, heat water and butter until butter is melted. Stir in brown sugar; mix well. Pour into greased 13- by 9-inch cake pan. Sprinkle with coconut, chocolate chips, marshmallows and pecans.
Prepare cake batter according to package directions; carefully pour over marshmallows. Bake at 325 for 55-60 minutes or until toothpick inserted near center comes out clean. Cool for 10 minutes before inverting cake onto a serving plate. Yields 12 -15 servings.
— From Taste of Home’s Quick Cooking (end of article)
I sure wish they HAD sabatoged our efforts! LOVE chocolate cake! :9
Your-Friend-In-Fitness, DebbieH http://www.handykult.de/plaudersmilies.de/wavey.gif[/img] If You Get The Choice To Sit It Out Or Dance...I Hope You DANCE!!!
