Oh happy day…first college football Saturday! GO ILLINI! My mom and I are whipping together the first batch of chili which was entered into the Prevention Chili Contest (full review tomorrow or Monday), as well as Mr. Prevention’s beloved and most sought after buffalo chicken dip. Yea, yea, yea…
Yesterday was an absolutely stunning day in central Ohio and I celebrated by making MORE of Biz’s Baja Fresh Salsa and taking a LONG walk with my mom. We were on a mission to Kroger for limes, but that turned into a stroll around the majority of the neighborhood. Loved it! We all went out for a Mexican meal on a patio and back to enjoy a cake I had whipped together (before the salsa, that is). I’m noticing that when I have discretionary time, most of it is spent in the kitchen. And I love it that way! 😀
Spumoni Pudding Cake very slightly adapted from An Edible Mosaic
1 1/2 c. white sugar
3/4 c. canola oil
3/4 c. milk
2 c. all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 1/2 c. cherries, pitted and quartered
1 Haas avocado
2 tsp pistachio extract – I subbed 1 tsp vanilla extract + 1 tsp almond extract
1 tsp almond extract
6 oz semisweet chocolate
2 Tbsp cocoa powder
Butter and flour (to prepare the cake pan)
Powdered sugar (optional, to garnish)
In a small saucepan over medium heat, cook the cherries until they are slightly softened and starting to look glossy (about 5 minutes). Set aside to cool to room temperature; stir in the almond extract.
Melt the chocolate in the microwave or a double boiler; cool slightly.
Preheat the oven to 350F; butter and flour a springform pan. Beat together the sugar and oil, then cream in the eggs until light and fluffy; stir in the milk. In a separate bowl mix together the flour, baking powder, and salt. Gradually beat the dry ingredients into the wet; stir until just combined, making sure not to over-mix. Divide the batter equally into 3 separate bowls.
Mash the avocado; stir in the pistachio extract.
To bowl #1, stir in the avocado/pistachio extract mixture. To bowl #2, stir in the cherry/almond extract mixture. To bowl #3, stir in the melted chocolate and cocoa powder.
Pour the chocolate batter into the springform pan and spread out in an even layer; pour the pistachio batter on top of the chocolate batter and spread out; lastly, pour the cherry batter on top of the pistachio batter and spread out. Bake 45-55 minutes, until golden on top and a toothpick inserted into the center comes out clean or with just a couple crumbs.
Cool completely, then dust with powdered sugar and a few cherries if desired. Keep refrigerated. Serves 12.
Nutrition Information (per serving): 406 calories; 21.6 g. fat; 54 mg. cholesterol; 71 mg. sodium; 53 g. carbohydrate; 1.6 g. fiber; 4.5 g. protein
Results: Well, dad said it was the best dessert he’s ever had and my brother who wouldn’t touch an avocado with a 10-foot pole loved it. Mom, Mr. P, and I all loved it, as well. It is very rich, however…so I kept portions small. It’s a good thing, too…I purposefully calculated the nutrition facts after making and eating this delicious dessert! At least it is really low in saturated fat and high in heart-healthy MUFA’s and PUFA’s! It is totally unique and Faith’s recipes are my favorite, so it came as no surprise! Make this! 🙂 And try to make the layers in the right order…first chocolate, then pistachio, and THEN cherries. I am not a baker, and step-by-step directions just seem to get lost in translation somewhere in that head of mine. Regardless, the cake turned out awesome 😀
Off to celebrate college football, family, and chili!
Question: Who are you rooting on today? If not cheering on college football, what are you up to? 😀