Marvelous Recipes

A chocolate lover’s dream come true; rich, moist chocolate cake drizzled with chocolate glaze. Yummy!

1-2/3 cups all-purpose flour
1-1/2 cups granulated sugar
1/2 cup baking cocoa
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
2 large eggs
1/2 cup vegetable shortening
1-1/2 cups buttermilk*
1-1/4 teaspoons vanilla extract
Chocolate Glaze (recipe below)

1. Generously grease and flour a 12 cup Bundt pan. Set aside. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt; blend well.

2. Add the eggs, shortening, buttermilk and vanilla extract. Beat on low speed of electric mixer for 1 minute, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into prepared Bundt pan.

3. Bake at 350 degrees F for 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan to wire rack and cool completely. Drizzle with Chocolate Glaze. Makes 12 to 16 servings.

Chocolate Glaze:

In a small saucepan over high-heat, bring 1/4 cup granulated sugar and 1/4 cup water to a full rolling boil, stirring until sugar is dissolved; remove from heat. Immediately add 1 cup semi-sweet chocolate chips. Stir until chips are melted and mixture is smooth. Cool until slightly thickened.

* If buttermilk is unavailable use 1-1/2 tablespoons vinegar plus enough milk to equal 1-1/2 cups.

This is a super recipe to make ahead, but may be baked right away, if desired. Just cover baking dish with foil and bake according to directions. It’s super delicious too!

1-1/2 pounds lean ground beef
3 tablespoons dried minced onion
1 (15 oz) can tomato sauce
1-1/2 cups water
1/2 cup tomato ketchup
1 tablespoon yellow mustard
1 large egg
1 (15 oz) container ricotta cheese
2 cups shredded Cheddar-American cheese blend
12 uncooked lasagna noodles
1 cup shredded Cheddar cheese

1. In a 12-inch skillet over medium-high heat, cook beef and onion until beef is brown, stirring frequently, about 6 minutes; drain and return to skillet.

2. Stir in tomato sauce, water, ketchup and mustard; simmer 5 minutes, stirring occasionally.

3. In a medium bowl, beat egg with wire whisk; stir in ricotta cheese and 2 cups cheese blend.

4. Spread 1 cup beef mixture into bottom of a 13×9-inch baking dish sprayed with cooking spray. Top with 4 uncooked noodles. Spread 1/2 the ricotta mixture over noodles. Top with 1-1/2 cups beef mixture.

5. Repeat layers once with 4 noodles, remaining ricotta mixture and 1-1/2 cups beef mixture. Top with remaining 4 noodles, beef mixture and 1 cup Cheddar cheese. Cover with foil and refrigerate 8 hours or overnight.

6. Remove from refrigerator and bake, covered, at 350 degrees F for 45 minutes. Uncover and bake 25 to 35 minutes longer or until bubbly. Remove from oven; cover with foil and let stand 10 minutes before cutting. Makes 8 servings.