This month is the last time the Cake Slice Bakers are baking from Cakes by Maida Heatter. As it is the final month we got to choose anything to make. With so many birthday parties and celebrations the past couple of months I really did not want to bake another cake so I decided instead to try of the Gold Rush Sauce in the last chapter of her book. It seems like a fitting end to make something from the last chapter.
My impression of this book has been mixed. I do not care for Maida’s lengthy writing style because I think it complicates the steps and recipes have to be read several times before starting. However, once I have gotten through them I am typically delighted by the results. My favorite recipes have been the Chocolate Brownie Cheesecake and Cookies & Cream Bundt Cake. My least favorite thing was the Black & White Sponge Cake. I am looking forward to next month as we begin our new book.
Check out what the rest of the Cake Slice Bakers made for this month:
Gold Rush Chocolate Sauce
Author: The Ruby Kitchen
Adapted from: Cakes by Maida Heatter
2½ oz. unsweetened chocolate
1 Tbsp. butter
1/3 cup boiling water
2 Tbsp. light corn syrup
1 cup granulated sugar
1 tsp. vanilla extract
1 scant cup Heath bars, chopped (5 regular sized bars)
½ cup chopped pecans, toasted
1. Place the chocolate, butter and boiling water in a heavy saucepan. Cook over low heat, stirring until the chocolate is melted. Whisk the mixture until smooth and then stir in the corn syrup and sugar.
2. Raise the heat to moderate and stir until the mixture comes to a boil. Stop stirring, reduce the heat and allow to moderately boil for 5-8 minutes.
3. Remove pan from heat and stir in the vanilla. Let cool slightly before adding pecans and Heath bars.
4. Use immediately. Store in a glass jar and warm in 20 second increments in the microwave.