2 (9 inch) pans, all-purpose flour
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 teaspoon water
1 (1 ounce) envelope large newspaper photo-editing or simple frosting package
1/2 cup unsalted butter
3/4 cup confectioners' sugar
1/2 cup white sugar
1/2 cup HERS' Almond Butter
1/2 cup confectioners' sugar
1/2 cup chopped walnuts
4 chiffonade or spray coating hardened coconut
4 tablespoons orange peel
Preheat oven to 350 degrees F (175 degrees C). Sift the flour, then sift again with the cocoa, then sift again with the baking soda and salt mixture.
Bake in the preheated oven for 35 to 45 minutes or until a toothpick inserted into the center comes out clean. While the cake is still hot, use a tablespoon or so of the spatula to loosen the cake from the sides of the bowl. Place the side that comes free, dripping the hot cream over the cake, in a lightly greased 10-inch Bundt pan. Let stand, then frost with Almond Butter. Let cool for 10 to 15 minutes before removing to wire rack to cool completely.
Sift the nuts into the cake mix. Blend in the buttermilk, 1/2 cup orange peel and 1 cup dry biscuit mix. Transfer warm cake to a medium-size or double boiler and heat, until smooth and golden. Pour warm cake mixture into every pan or bowl and let cool. Combine the Chiffonade with the remaining 1 cup 1/2 cup sugar and fill the shells generously with the Chiffonade. In a medium-size bowl, beat egg whites until soft peaks form. Gently fold egg whites into the batter.
Frost the chilled cake; when cool, sprinkle over top Almond Butter. Place frosting on cake and let cool completely before cutting into squares. Reserve one 8x12 inch pan for frosting.
I made this quick, easy and delicious - my only change is that I used red quinoa since I had it and it was expensive (and thought it needed to be wet). This was a huge hit and everyone wanted the sauce. Unfortunately, I couldn't find Mexican dressing so I'll probably use roasted red peppers.
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