Categorized | Recipes

Friday’s Recipes: Mayan Chocolate Bundt Cake and Cranberry Pecan Stuffed Pork Chops 12.14.2012

Posted on 14 December 2012 by KWBG

Mayan Chocolate Bundt Cake by CK
6 oz. Dark Chocolate baking bar, broken into small pieces
2 1/4 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cayenne pepper
1 cup packed light brown sugar
1 cup granulated sugar
3/4 cup butter, softened
1 tablespoon vanilla extract
4 large eggs
1 cup milk
2 cups powdered sugar, divided
2 oz. Dark Chocolate baking bar broken into small pieces
1/4 cup butter, melted
1/4 cup heavy whipping cream, room temperature
Pinch salt

FOR CAKE: Heat chocolate pieces until just until melted. COMBINE flour, cinnamon, baking soda, salt and cayenne pepper in small bowl. Beat brown sugar, granulated sugar, butter and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk. Pour into greased Bundt pan. BAKE at 350 for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes; invert cake onto wire rack to cool completely. Transfer cake to serving platter. Drizzle cake with Chocolate Glaze. Let set before serving.

FOR CHOCOLATE GLAZE: Microwave chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 45 seconds; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. PLACE 1 1/2 cups powdered sugar in medium bowl. Form a well; pour in butter, whipping cream, salt and melted chocolate. Stir until blended. If necessary, add remaining powdered sugar, 1 tablespoon at a time, until pouring or drizzling consistency is reached. Spoon Chocolate Glaze over top of cake. Let stand until glaze is firm.
Cranberry Pecan Stuffed Pork Chops by BDM
Preheat oven to 350˚
In a large skillet heat 1 T olive oil for a minute
Then add: 1 small apple, peeled, cored and diced
½ c diced onion
½ c diced celery
Cook and stir three to four minutes until softened
Add: 1 ½ c chicken broth
¼ c dried cranberries
Cook three to four minutes until it begins to bubble
Stir in 1 (six oz) package seasoned stuffing mix
¼ c chopped pecans
2 T fresh parsley, chopped
Remove from heat and set aside. Spray 9 by 13 inch baking dish. Cut a slit horizontally in 6 center-cut pork chops (1 ½ inch thick), forming a pocket (or ask Fareway meat counter person to cut them for you)
Spoon stuffing into pocket. Secure with toothpicks. Sprinkle with salt and pepper. Heat 1 T olive oil, and brown chops on both sides for two to three minutes. Transfer pork chops to baking dish. Bake 15 – 20 minutes or until internal temperature reaches 155˚ to 160˚ Remove from oven to cooling rack, cover loosely with foil and let rest for eight minutes before serving.

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