MND – Dinner November 19th (Birthday Season Part IV)

December 10, 2013

November 19

Dinner November 19th – Birthday Season Part IV
Hoisin Pulled Pork
Crunchy Peanut Slaw
Kale Salad with Roasted Sweet Potatoes
Gingery Sweet Pickled Vegetables
Orange Wedges

Twix Cake

Hoisin Pulled Pork

Recipe previously given:  Dinner with a Side of Schadenfreudepulled pork

Crunchy Peanut Slaw

Recipe previously given:  Of Shoes & Ships & Ceiling Wax

pulled pork

Gingery Sweet Pickled Vegetables

Recipe previously given: Put the Lime in the Coconut

pickled veggies

Kale Salad with Roasted Sweet Potatoes

Recipe previously given:  Sensory Experiences

kale salad

Twix Cake
(makes 6-8 servings in a 9×5 loaf pan – if you have a 10” angel food cake pan and a need to serve about 16 people, double the recipe below)

Oddly this cake, while undeniably decadent, unsubtle, and more than vaguely obscene, is actually marginally less insane than I thought it was going to be when I first read the recipe.  Somehow it’s less dense than it sounds like it will be, and the cake suspends the freight-load of chocolate and candy in a state of fragile equilibrium.

twix cake

If you don’t like Twix I think you could make any number of variations on this, just trading in whatever candy you do happen to like.

You could make a Snickers variation using Snickers in place of Twix, and adding in some salted peanuts.

You could make a Reeses Peanut Butter Cup variation, using chopped Reeses Peanut Butter cups in place of the Twix, using a Peanut Butter Sauce instead of the dulce de leche, and substituting peanut butter chips for the chocolate chips.

You could do an Almond Joy or Mounds version, using chopped Almond Joys for the Twix, using extra chocolate sauce instead of the dulce de leche, and substituting sweetened coconut for the chocolate chips.

½ cup unsalted butter, softened
1 cup sugar
2 ½ eggs
½ Tbsp vanilla
½ cup sour cream
2 cups flour
2 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 ½ cups (4 packs) Twix bars, coarsely chopped
4 oz milk chocolate bar, coarsely chopped
4 ½ Tbsp semisweet chocolate chips
6 Tbsp dulce de leche, or good caramel sauce
3 Tbsp hot fudge sauce

Preheat oven to 350.

Generously grease a 9×5 loaf pan, and make a parchment sling (for added insurance).

Evenly portion the chopped Twix bars, milk chocolate bar, and chocolate chips into 3 bowls (per bowl – ½ cup chopped Twix, 3 Tbsp chopped chocolate bar, 1 ½ Tbsp chocolate chips).

Cream together the butter and sugar until light and fluffy.  Add eggs, vanilla and sour cream. Mix well.

Sift dry ingredients together, and mix into batter.

Fold one bowl of the chocolates into the batter.

Spoon a third of the batter into the prepared pan.  Sprinkle evenly with another bowl of the chocolates.  Drizzle/dollop with half each of the dulce de leche and the hot fudge sauce (3 Tbsp dulce de leche; 1 ½ Tbsp hot fudge sauce).

Spoon another third of the batter into the pan.  Sprinkle evenly with the third bowl of chocolates.  Drizzle/dollop with the remaining dulce de leche and the hot fudge sauce (3 Tbsp dulce de leche; 1 ½ Tbsp hot fudge sauce).

Spoon the remaining batter into the pan.  Poke any pieces if candy/chocolate down below the surface of the batter.

Bake for 75-85 minutes, or until the cake springs back when gently pressed (you can try doing a crumb test with a toothpick, but basically there’s so much chocolate in this cake that it’s a little hard to tell how baked the cake is that way).  Allow to cook completely before trying to unmold.

¼ cup semisweet chocolate chips, melted
Powdered sugar
Any leftover dulce de leche/hot fudge sauce
Vanilla ice cream

Drizzle the cooled cake with the melted chocolate chips.  Allow to cool for 20 minutes or so to set the chocolate.

Embrace your inner Jackson Pollock and artistically swipe leftover dulce de leche and hot fudge sauce across dessert plates.  Place a slice of Twix Cake on top, add a scoop of good vanilla ice cream, dust with powdered sugar, and then employ as much restraint as needed to wait until everyone is served before digging in with your fork.


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