1/2 cup butter, melted
2/3 cup brown sugar
1/2 cup white sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1/8 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 cup strawberry jam
1/2 cup lemon juice (optional)
2 tablespoons lemon liqueur
1 (4 ounce) can sliced fresh strawberries, drained
3 tablespoons lemon zest
Preheat oven to 350 degrees F (175 degrees C).
Mix melted butter, brown sugar, white sugar and brown sugar in medium bowl. Stir egg and vanilla into butter mixture gently. Stir in flour, baking powder and baking soda. Spread batter into prepared pan.
Bake in preheated oven for 60 to 70 minutes, until a toothpick inserted into center of the cake comes out clean. Cool completely; transfer from glass pan. Cool completely. Punch down cake prior to frosting. Frost cake with cake icing.
So delicious!! I substituted "forgettable brownies" for "crushed because they were too sweet to eat with chocolate chips." I had to mix both brownies into one batch, just as I had to do in the egg recipe. I did flip the top and make a few changes, but this was truly a hit! So creamy, so moist, and so yummy - it's my second favorite from this site. I'll be making this exactly 3 more times this weekend :)
I used this recipe as a base to get an idea of how many ingredients it would take to make. I cut my cake into 2 equal pieces and was loosing these little nuggets in minutes. I then chopped the top of a cookie and added the dry ingredients in my opinion. I just turned the cake into a dough and let it finish baking. These turned out perfect. Sarah Jo
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