COOKING
SOMETHING SINFUL
Tommie McDermid is an extraordinary baker. Her specialty is cakes. From
wedding cakes, birthday cakes, or holiday cakes, you name it and she can
bake it. “I can’t give away my basic cake recipe, but this sinfully rich
chocolate cake should satisfy any sweet tooth,” she says.
Part of the pleasure of eating chocolate is that its melting point is slightly
below human body temperature: it melts in the mouth. Chocolate intake has
been linked with the release of seratonin in the brain, which produces feelings
of pleasure. Recent studies have suggested that cocoa or dark chocolate may
produce certain beneficial effects on human health. Dark chocolate, with its
high cocoa content reduces blood pressure and has flavonoids that protect the
heart and may even decrease the risk of cancer. So, enjoy the following chocolate
85
cake recipe from Tommie McDermid – without too much guilt.
TRIPLE CHOCOLATE BUTTERMILK CAKE
1 c. butter softened
11⁄2 c. sugar
4 eggs
1⁄2 tsp. baking soda
1 c. buttermilk 2 1⁄2 cups all purpose flour
1 1⁄2 c. semisweet chocolate mini-morsels
divided
2 (4-ounce) bars sweet baking chocolate,
melted and cooled
1⁄3 c. chocolate syrup
2 tsp. vanilla
4 ounces white chocolate chopped
2 Tbs. plus 2 tsp. shortening, divided
Cream butter and sugar in a large mixing
bowl: gradually add sugar, beating well at medium
speed with electric mixer. Add eggs one at a
time, beating well after each addition. Dissolve
baking soda in the buttermilk, stirring well. Add
to creamed mixture alternately with the flour,
beginning and ending with flour. Add 1 cup
mini morsels, melted chocolate, chocolate
syrup, and vanilla. Stirring just until blended, do
not overbeat. Spoon batter into a heavily
greased 10 inch Bundt pan. Bake at 300º for 1
hour and 25 to 35 minutes. Invert cake and
cool completely. Combine 4 ounces chopped
white chocolate and 2 tablespoons shortening
melt and drizzle over cooled cake. Melt remaining
mini morsels with 2 teaspoons shortening,
drizzle over white chocolate on cake. Garnish
with fresh berries or flowers.
Tommie McDermid’s baking specialty is cakes.