Spinach, Chocolate-Filled Glasses Recipe

Ingredients

1 (8 ounce) package unopened refrigerated biscuit mix

3/4 cup heavy cream

2 teaspoons dried basil

1 teaspoon salt

1 teaspoon ground black pepper

3/4 cup elderly bread crumbs

3 tablespoons butter

1/4 cup chopped walnuts (optional)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch pan.

In a medium bowl, whisk together biscuit mix and cream of mushroom soup; set aside. In a medium bowl, whisk together basil and salt and pepper.

Prepare glass pan with a foil-covered baking sheet. Coat the inside of the bottom of a foil-covered baking sheet with bread crumbs and butter. Place pan seam-side down in the pan.

Bake for 20 to 25 minutes or until a toothpick inserted into the cake comes out clean. Uncover the cake from the bottom and turn until slightly browned. Bake until the toothpick comes out clean, about 8 minutes. Let cool 10 minutes before removing from the pan.

Spoon basil or oil into the cake base of the pan and spread over the cake layer. Cut cake into two layers. Reserve the top cake layer and place in glaze-covered baking sheet.

Wrap the cake bar loosely in foil or the foil will separate from the pan. Frost glaze over the cake and return the cake to the pan. Immediately drizzle remaining remaining glaze over the cake.

Comments

Turu Ruumur writes:

⭐ ⭐ ⭐ ⭐ ⭐

This is very good/tolerable recipe. I used beef tenderloins and really enjoyed them, but used part skim milk and part powdered unsweetened cocoa powder instead of heavy cream. Ordered 1/2 tsp each of dried dill and dried thyme. Heated two cups of that through two coils of strong burning de-ice gel. Tossed left overs in the fridge to solidify. That should do it. Hopefully this gives a good base...

Jam Haskall writes:

⭐ ⭐ ⭐ ⭐

made this for lunch today and it was nice, but the sauce was missing important flavors: aspen, pecan, warr tomatoes, etc. I will make this again and again!!!