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Frying pan chocolate cake recipe

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Frying pan chocolate cake recipe
Ingredients
  • 2 cups corn flakes, finely crushed
  • 1 1/two tablespoons sugar
  • 3 1/2 teaspoons ground cinnamon
  • 2 eggs
  • 1 teaspoon water
  • Bag Lady's Favorite Chocolate Pound Cake, recipe follows
  • Oil, for deep-frying
  • Powdered sugar, for sprinkling
  • Chocolate syrup, for drizzling
Directions

Mix cereal, sugar and cinnamon. Divide equally between 2 cake plates or any other shallow containers. Beat eggs with water in another cake plate or shallow bowl. Cut pound cake into bite-sized square pieces. Press each square in cereal mixture and press coating into cake. Dip coated square in egg wash, then roll in second container of cereal mixture. Again press coating onto cake.

Freeze coated cake squares on the waxed paper lined baking sheet until solid, four to six hrs. Deep-fry frozen coated cake squares for 45 seconds. Sprinkle with powdered sugar and drizzle with chocolate syrup .

Serve with whipped cream along with a cherry.

The Bag Lady's Favorite Chocolate Pound Cake:

1/2 teaspoon baking powder

1/2 teaspoon salt

5 tablespoons cacao

1 cup (2 sticks) butter, softened

1 cup buttermilk

Special equipment: 10-inch bundt pan

Preheat oven to 325 levels F.

Grease and flour a ten-inch bundt pan. Sift together flour, sodium bicarbonate, baking powder, salt, and cacao and hang aside. Utilizing an electric mixer, cream together butter, shortening, and sugar until fluffy. Add eggs, 1 at any given time, and blend well after each addition.

Add flour and buttermilk alternately to butter mixture, beginning and ending with flour. Add vanilla and blend well. Pour batter into prepared pan. Bake for one hour and forty-five minutes or until cake is completed.

Remove from oven and permit cake to awesome in pan for ten minutes. Invert onto cake plate and serve.

Yield: 16 servings

Recipe thanks to Paula Deen, 2007

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