This month I decided to give you not one, but two recipes that your sweet tooth will thank me for! Since summer is here most of you are soaking in the sun and having barbecues. Try these two out and see what a hit they are!
Cowboy Chocolate Cake
1 1/2 sticks unsalted butter
3 cups sugar
3 large eggs
2 teaspoons vanilla
4 ounces unsweetened chocolate, melted
3 cups all-purpose flour
3 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup buttermilk
1/3 cup strong, boiling coffee
Warm Chocolate Sauce
2 cups heavy cream
1/4 teaspoon cayenne pepper
16 ounces semisweet chocolate
Preheat oven to 325F. Butter and flour 9x12-inch baking pan.Cream butter sugar until light and fluffy. Add eggs and vanilla and beat until well blended.Add melted chocolate and beat 1 to 2 minutes.In separate bowl, combine flour, baking soda, salt and cinnamon. Alternate adding dry mixture and buttermilk to butter and sugar mixture. Beat until blended. Slowly add boiling coffee and beat until smooth. Bake 1 hour. Serve with warm chocolate sauce. To prepare the chocolate sauce: Heat heavy cream until hot but not boiling. Remove from heat and add cayenne pepper and chocolate. Stir until blended.
Sweet Cowboy Cocktail
3 measures rye whiskey?
2 tablespoons light cream
Chill a lowball glass by filling it with ice cubes and cold water. Set it aside while preparing the cocktail. In a cocktail shaker, add ice cubes, then pour in the rye whiskey and light cream. Shake the mixture until it is well frosted. Empty the ice cubes and cold water from the lowball glass. Strain the cocktail from the shaker into the chilled lowball glass. Serve the drink as an after dinner treat, or a dessert itself!
Email your recipes to Erica Krantz at This email address is being protected from spambots. You need JavaScript enabled to view it. -- she will cook or bake your favorite recipes and send it on to Ropers Sports News to be printed.