And, since summer is almost here, I’m feeling nostalgic. My grandmother used to make this 1950’s Chocolate Chip Cake for my mom when she was little. It’s passed down, and now I’m passing it to all of you. It truly is the original Blondie dessert.
Have fun in the kitchen this month, and as always, bon appétit!
World’s Best Bolognese
1 lb. mild Italian sausage
3 tbsp minced onion flakes
4 cloves garlic, minced
1 (28-oz) can whole San Marzano tomatoes
1 (6-oz) can tomato paste
1 cup water
2 tbsp sugar
1 tbsp dried oregano
1 tbsp dried basil
1/2 tsp fennel seed
1 tsp salt
1/2 tsp pepper
Cook sausage in skillet until brown and crumbled. Drain and place in crock pot.
Take the can of whole tomatoes and crush them with your hands. Add the tomatoes and the juice to the crock pot.
Now, add the remaining ingredients, stir until combined well, cover, and cook on low for 6-8 hours.
Serve over your favorite pasta.
1950’s Chocolate Chip Cake (The Original Blondie)
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1 1/2 cup light brown sugar (packed), divided
3 eggs, separated
1 tbsp water
1 tsp vanilla extract, divided
2 cups self-rising flour
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees.
Cream butter, shortening, and white sugar, and 1/2 cup brown sugar until light and fluffy.
Add egg yolks, water and 1/2 teaspoon vanilla, and mix well.
Slowly add flour until blended; dough will be stiff.
Lightly grease/flour 9x13 inch pan and pat dough until level, sprinkle chocolate chips evenly, and lightly press into dough.
Beat egg whites until stiff, then slowly add one cup of brown sugar and 1/2 teaspoon of vanilla. Spread evenly over dough.
Bake for 25 mins. Let cool completely before cutting.
Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.