Sunday, January 16, 2011

Loaded Quiche and Black Magic Cake

Happy Sunday!

This morning after church the girls went swimming and I stayed home and came up with this yummy lunch. I made individual quiches in ramekins.
Here's my recipe:

-Line 6 ramekins with pastry. I use the recipe on the box of Tenderflake. Any pie pastry will do!

Beat together:
-8 eggs
-1/2 cup sour cream
-a good dash of tobasco sauce

-3/4 cup grated cheddar cheese
- 3 sliced green onions
-1 tsp basil

Cook a package of sausages completely, then lay them on paper towel to absorb the grease, then slice into thin rounds. Use the same pan to cook a diced red pepper, a diced celery stalk and two cloves of garlic, minced. Season veggies with lawry salt and freshly ground pepper.

Bake at 400° for 30 minutes.


And, for dessert, how about chocolate cake?!

I saw this recipe on a friend's blog yesterday, then came across it on All Recipes while browsing for an icing recipe. There are a few things that surprised me about this cake. 1. The batter was extremely runny... like water. 2. The cake has zero coffee flavor even though there's an entire cup of coffee in it! 3. It's incredibly delicious and extremely moist anyway, but maybe not more than my other favorite chocolate cake recipes! The flavor of this cake definitely intensifies the next day. So, try it and let me know what you think!

It turns out this recipe originated in 1979 when it appeared on a can of cocoa. It's neat finding out the history behind a recipe.

Black Magic Cake
  • 1 3/4 cups all-purpose flour
  • 2 cups white sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup strong brewed coffee
  • 1 cup buttermilk (or use 1 cup milk mixed with 1 tbsp lemon juice - let sit 5 minutes)
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350° F (175° C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan.
  2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
  3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
  4. Bake at 350° F (175° C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Creamy Chocolate Frosting
  • 2 3/4 cups confectioners' sugar
  • 6 tablespoons unsweetened cocoa powder
  • 6 tablespoons butter
  • 5 tablespoons milk
  • 1 teaspoon vanilla extract

  1. In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
  2. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar. 

Have a good week!


  1. Yummy I am drooling over here. I have not eat lunch yet.. MMMMM

  2. you are so right about the cake; MUCH better today!