by Heather Harris Brady
Hopefully everyone’s out enjoying their July days – here’s a simple butter cake if you like to celebrate a weekend meal with dessert like I do. Without the sauce the cake would be lovely topped with sliced fresh fruit but with the sauce you have options. You do the cake and the sauce warm, cold, or one of each. The simple flavors of the butter and flavorings come through in the soft, sliceable yet delicate cake, and the velvety chocolate sauce can be casual or elegant. You decide.
Sunday Night Cake with Chocolate Sauce, Makes about nine 3″ servings
For the cake:
- 1 stick softened butter
- 2/3 c. granulated sugar
- 1 egg
- 1-1/2 t. baking powder
- 1/2 t. baking soda
- 1 t. salt
- 1 t. vanilla or orange extract
- 2/3 c. nonfat plain yogurt
- 2 T. sour cream
- 1-3/4 c. all-purpose flour
For the sauce:
- 1 14-oz can evaporated milk
- 1 c. semi-sweet chocolate (chopped, chips, etc.)
- 1/2 c. dark cocoa
- 1/3 c. granulated sugar
- 1 egg
- 1 t. vanilla
Preheat the oven to 325.
Cream the butter and sugar together well with a spoon.
Best in the egg, baking powder, baking soda, salt and flavoring.
Then the yogurt, sour cream and flour.
Stir well for about 30 seconds, until the flour is hydrated and you have a thick, creamy batter.
Spread the batter into a greased 8″ square pan. Bake for about 20 minutes, until the center is baked through.
While the cake is baking make the sauce. Combine the milk, sugar and chocolate in a saucepan over medium heat.
Stir until the chocolate melts, then whisk in the cocoa powder.
Let boil for five minutes.
Beat the egg in a bowl, then add some of the hot chocolate mixture to the egg.
Return it all to the pan and whisk. Cook for another minute and set aside until ready to serve.
Cut the cake into squares.
And top each serving with a spoonful of sauce. If the sauce is cold it will be a little thicker, like so:
If both the cake and the sauce are warm the sauce is a little thinner:
Store any leftovers wrapped in the refrigerator.