1 cup brown sugar
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1/4 cup unsalted butter
2 tablespoons light brown sugar as needed
6 milk rounds
1 egg, lightly beaten
1 1/4 cups chopped pears
2 teaspoons vanilla extract
1 teaspoon orange extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup crushed chocolate ice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch round pans.
In a large bowl, cream together brown sugar and salt. Beat in flour and butter until smooth. Mix in brown sugar mixture, shaking until the batter is just moist. Gradually beat in water until just moist. Stir in pears and egg. Drop semisweet chocolate pieces by teaspoonfuls onto the dry ingredients. Mix well. Spread mixture evenly on prepared pans.
Bake in preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the pastry comes out clean. Cool in pans on a wire rack or metal rack. Cool completely on top of sheets.
Pour strawberry glaze over cooled cake while still in preparation for ice topping. Ice topping:
In a cool, dark place, arrange strawberry pieces in an inverted triangle around a 2 egg vanilla paper. Freeze for about 1 hour. Serve on grounds of Christmas.
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