2 posts tagged “blackberry”

1 cup granulated sugar
3/4 cup firmly packed light brown sugar
1/4 pound butter, soft
3 ounces unsweetened chocolate, melted
3 egg yolks
1/4 cup water
1 teaspoon vanilla extract
2 cups cake flour, sifted
1/2 teaspoon salt
1 teaspoon baking soda
1 cup milk
3 egg whites, stiffly beaten

Cream sugars and butter. Add melted chocolate. Beat yolks; add water and vanilla extract and blend. Gradually add yolk mixture to chocolate mixture; beat until light and fluffy. Sift together flour, salt and baking soda. Alternately add flour mixture and milk, blending well after each addition. Beat egg whites until stiff but not dry, fold into batter.
Turn into two greased and floured 9-inch round cake pans or one greased and floured 13x9x2-inch cake pan. Bake layers or loaf in moderate oven 350 F about 30-35 minutes or until cake springs back when touched lightly.

Turn out on cooling rack. Yield: two 9-inch layers or one 13x9x2-inch loaf.

I substituted Kahlua for the water (although something like dark rum -- which I don't have -- may have been even better), and added allspice and whole fresh blackberries.  But it's too late to eat chocolate cake right now.  I need to go to bed some time tonight.  I'll just have to wait until breakfast to taste it!

(jacked from cooks.com)

Filling
4 cups fresh berries [I used raspberries and blackberries]
1 cup sugar
1/4 cup flour
juice from one lemon [2 tbsp]

Mix ingredients well in large bowl. Set aside.

Topping
3/4 cup pecans, coarsely chopped
1/2 cup flour
1/2 cup light brown sugar
1/2 cup cold butter, in chunks

Directions
With fingers or a pastry blender, blend flour, brown sugar and butter. When ingredients are incorporated, add pecans and mix well.  To assemble pie, gently arrange berry mixture in pie pan. Spread topping over all. Place pie plate on cookie sheet and bake at 375 degrees for about 45 minutes (until fruit mixture is bubbly and topping is browned).

Let cool at least one hour.

This was another instance of the food not lasting long enough to get properly photographed.  Half of it is still in the fridge right now, but I'm not going to photograph it when its insides are all exposed like that.  Danielle likes it even better than the all pecan pie I made a few weeks back with Brian's help.

Yay for fruit! 

(jacked from Sacramento & Co.)