Adapted By Chef Alan Zox
Yields 6-8 Servings
Rosalea Murphy is the Owner and Chef of the Pink Adobe in Santa Fe New Mexico. Today I am sharing her recipe for “Easy Chocolate Cake”. I mentioned the Cake last week when I was describing it in some detail. It takes less than an hour to prepare and bake. It is appropriately known as the Easy Chocolate Cake because it is exceptionally trouble-free with unique ingredients. The cake takes less than an hour to make with 20 additional minutes to cool down. Making the cake is exceptionally trouble-free and delicious as well. The ingredients include sour cream and flour at the heart of the Cake and cream cheese, powdered sugar and pecan halves among other ingredients in the icing.
Another chocolate dessert chef was called a “MAVEN” when she cooked in New York City. It means somewhat of an expert among afficionados. She was known as chef Maida Heatter who is no longer living but is still respected and well known in chocolate dessert circles- not unlike Chef Rosalea Murphy. If you enjoy chocolate, you will also enjoy Ms. Heatter’s Chocolate Cookbooks. I recommend her highly. But for the time being let’s focus our attention on the wonders of the “Simple Chocolate Cake of Chef Rosalea Murphy.
Recipe: The Easy Santa Fe Chocolate Cake
Adapted by Chef Alan Zox
Ingredients
- 1 cup dairy sour cream
- 1 1/2 cups sugar
- 1/4 cup milk
- 2 cups flour
- 1/8 Tsp salt (a pinch-no more)
- 1 Tsp baking soda
- 2 eggs, beaten
- 4 Squares (4 oz) unsweetened chocolate
- 1/2 cup hot water
Icing
- 8 oz package cream cheese.
- 2 Squares (2 oz) unsweetened chocolate
- 1/4 cup milk
- 3/4 – 1 cup powdered sugar
- 1 cup pecan halves
Directions
– Preheat oven to 350 F
– Mix Sour cream,
– Melt the chocolate in water and stir into the flour mixture in the bowl.
– Pour into a greased and floured 8 1/2 by 14-inch oblong pan.
– Bake for 40 minutes or until a straw or toothpick comes out from center clean.
– Let cool until sides shrink from pan ( About 10 minutes).
Prepare Icing
-Mash the cream cheese until soft.
-Melt chocolate in milk over low heat.
-Mix with cream cheese and add enough powdered sugar to thicken the icing.
-Spread over entire cake with a knife and cover top and sides with pecans.
Let Cool for 20 more minutes if you have the patience.
and Voila!
Send questions or your favorite recipes directly to [email protected] I look forward to hearing from you. Chef Alan