The Rules: Cake recipes are often recognized as a time-honored family treasure and are used to celebrate only the most important occasions. Please describe the occasion that you make your unique cake for and what you do to make sure the cake always turns out just right. Include the recipe, cooking directions and a photograph of the cake.
The Prize: One (1) Grand Prize Winner will receive: $5,000; a Whirlpool® suite of kitchen appliances. Two (2) Runners-Up will each receive: a Whirlpool® suite of kitchen appliance
The Entry:
My amazing mother invented this gooey, warm cinnamon-chocolate cake when I was seven years old and in the hospital. She asked me what I wanted for a treat once I got out of surgery and I listed off my three favorite sweets: cinnamon rolls, ice cream and chocolate pudding. When I was feeling better, I sat eagerly at the kitchen table waiting for my three-course sugar bonanza. That's when my mother first pulled a Chocolate Cinnamon Avalanche Cake out of the oven. Using bread pudding as a model, and making a custard with melted ice cream, my mother had combined my three favorite desserts into one delightful cinnamon accented, chocolate delight. Twenty years later we still eat this cake to celebrate health and happiness. As we bite in, we remember how far my mother will go to make someone’s most decadent dreams can true. To make sure this cake turns out perfectly, be sure to grease the pan well and always, always, cook with love.
Chocolate Cinnamon Avalanche Cake
One 12-ounce package refrigerated Cinnamon Rolls
1 tablespoon butter for greasing pan
1 cup mini chocolate chips
2 eggs
1 pint melted chocolate ice cream
2 teaspoons orange zest (plus some for garnish)
1/4 teaspoon salt
1 tablespoon cointreau or orange-flavored liquor
15 ounces whipped topping or whipped cream
Preheat oven to 350-degrees. Cut each cinnamon roll into quarters. Distribute cinnamon roll pieces in a single layer in a heavily greased 8” cake pan. Scatter mini chocolate chips over the top. In a bowl, beat the melted chocolate ice cream, the eggs, 1 teaspoon orange zest, salt and orange liqueur with a whisk until well combined. Pour chocolate mixture into pan. Bake for 40-45 minutes in pre-heated 350-degree oven until center is set.
In a separate bowl, gently mix whipped cream or whipped topping with remaining 1 teaspoon orange zest. Serve Avalanche hot or warm with orange cream. Garnish with zest.
Serves 8
Grand Prize: Cherry-Vanilla Polka Dot Cake -
Finalist: Meme’s Apple Patchwork Butter Cream Cake -
Finalist: Heavenly Lavender Cake
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