SARA LEE COFFEE CAKE RECIPE RECIPES

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KAREN A'S CHOCOLATE DUMP CAKE RECIPE | ALLRECIPES



Karen A's Chocolate Dump Cake Recipe | Allrecipes image

This rich chocolate cake is very easy to make.

Provided by Jann De Circe

Categories     Dump Cake From a Mix

Yield 1 - 9x13 inch cake

Number Of Ingredients 4

1 (5 ounce) package non-instant chocolate pudding mix
2 ⅓ cups milk
1 (18.25 ounce) package chocolate cake mix
2 cups semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9 x 13 inch baking pan.
  • Combine chocolate pudding and milk in a saucepan and cook over medium heat until thick, stirring frequently.
  • Remove pan from heat and add in dry cake mix. Mix together and pour into the lightly greased 9x13 inch baking pan. Evenly spread the chocolate chips over the top of the cake.
  • Bake at 350 degrees F(175 degrees C) for 40 to 45 minutes. Let cake cool and serve.

Nutrition Facts : Calories 192.2 calories, CarbohydrateContent 30.9 g, CholesterolContent 1.9 mg, FatContent 8.2 g, FiberContent 1.6 g, ProteinContent 2.8 g, SaturatedFatContent 3.6 g, SodiumContent 209.6 mg, SugarContent 19.5 g

COFFEE-RUBBED GRILLED FISH RECIPE - NYT COOKING



Coffee-Rubbed Grilled Fish Recipe - NYT Cooking image

The final days of December for African-Americans mean playing games of bid whist and spades, and cultivating joy through seasonal dishes. For Rashad Frazier and his family in Portland, Ore., Kwanzaa is all about the food, Nguzo Saba (the seven principles) and honoring members of their families who have made their lives bright. Mr. Frazier is a personal chef and an avid outdoorsman; this rub is his go-to for highlighting fresh-caught fish, which he is serving for the holiday.

Provided by Nicole Taylor

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 11

2 whole fish (1 to 1 1/2 pounds each) such as branzino, gutted and scaled (see Notes)
2 teaspoons medium-ground coffee
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground cayenne (see Notes)
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon packed brown sugar
1 teaspoon fine sea salt, plus more to taste
3 tablespoons vegetable oil, plus more for greasing the grill
Lime wedges, for serving

Steps:

  • Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
  • Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
  • Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn’t, let it sit until it does. If it’s still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.

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