Loaves & Dishes
By Jennie Geisler Erie Times-News staff blogger
Follow Jennie Geisler's kitchen adventures on her Loaves & Dishes blog.   Read more about this blog.
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Posts tagged ‘Chloe Coscarelli’
Posted: February 7th, 2013

chloeThanks to everyone who wrote in for the drawing of “500 Paleo Recipes,” by Dana Carpender. The winner is Theresa Perry. I’ll pop it in the mail today.

If you are not Theresa Perry, you are eligible to enter the drawing for “Chloe’s Vegan Desserts,” by Chloe Coscarelli, winner of Food Network’s “Cupcake Wars.”
Every recipe in the book looked good enough to feature, and I didn’t see many that called for weird ingredients. I especially want to try the Lemon Poppy Seed Muffins, Mojito Chocolate Chip Cookies, Pecan Bars, and Hot-Fudge-on-the-Bottom Cake, recipe follows.

To enter the drawing for the book, send an e-mail tomailto:jennie.geisler@timesnews.com including your NAME, MAILING ADDRESS and NAME OF THE BOOK you want. I do not share or save this information.

In the meantime, file this away for Valentine’s Day. It would make a great date all by itself:

HOT-FUDGE-ON-THE-BOTTOM CAKE
1 cup all-purpose flour
3/4 cup sugar
2 tablespoons unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup soy, almond or rice milk
3 tablespoons canola oil
1 teaspoon pure vanilla extract

FUDGE LAYER
1/2 cup brown sugar
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups boiling water

1. To make the cake layer: Preheat the oven to 350 degrees. Lightly grease and 8-inch square cake pan.
2. In a large bowl, whisk together flour, sugar, cocoa, baking powder and salt. In a separate bowl, whisk together nondairy “milk,” oil and vanilla.
3. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. Spread batter into the prepared pan.
4. To make the fudge layer: In a small bowl, whisk together brown sugar, sugar, and cocoa. Sprinkle this mixture over the cake batter in pan. Slowly pour boiling water evenly over the batter. Do not stir.
5. Bake 45 minutes. Let cool 25 minutes before serving.
“Chloe’s Vegan Desserts,” by Chloe Coscarelli

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