1 / 2 person cakes

Betty Crocker Dinner for Two Cookbook

1 1/2 cup Softasilk flour - cake flour
1 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 soft shortening such as Crisco
2/3 cup milk
1 tsp. vanilla or other flavoring
1 egg
Heat over to 350 degrees . Sift flour, sugar , baking powder and salt together. Add shortening, mik , flavoring. Beat 2 min. , med speed on mixer or 300 strokes by hand. Add egg. Beat 2 more min.
Pour into greased and floured square pan 8x8x2 ". Bake 30 to 35 min. until toothpick stuck into center comes out clean.
You may use half of this batter for Pineapple Upside-down Cake and the other half for cupcakes. If you make Upside-down Cake with half the batter, refrigerate it unbaked while baking the cupcakes.

Pineapple Upside-down Cake
3 tbsp. butter
1/4 cup brown sugar ( packed)
3 drained pineapple slices
pecan halves and maraschino cherries, if desired
1/2 the batter for Dinette Cake, use other half for cupcakes
Grease sides of a loaf pan, 9x5x3". Melt butter in the bottom of loaf pan. Sprinkle sugar evenly over butter. Arrange pineapple in attractive pattern on butter-sugar coating. Decorate with pecan halves and cherries if you wish. Pour half the batter over the fruit.
Refrigerate unbaked Upside down Cake while baking cupcakes. Then lower over temperature to 350 degrees. Bake upside Down Cake about 40 min. , until toothpick stuck into center comes out clean.
Immediately after removing from oven, turn upside-down on serving plate. Leave pan a few min. so that brown sugar mixture will run down over cake. Serve warm with whipped cream.
Cupcakes
Use half of Dinette Cake batter. Heat oven to 400 degrees . Place paper cups or liners in 6 muffin cups. Fill cups half full of batter. Bake 18 -20 min. until toothpick stuck into center comes out clean.
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slave2ar...
Individual Chocolate Indulgence Cake

1/2 cup bittersweet chocolate
3 tablespoons butter, unsalted
1/8 cups sugar
1 egg
1/8 cup all-purpose flour

Optional:
Fresh raspberries
Raspberry sauce
Chocolate sauce, recipe follows

Chocolate Sauce:
1/2 cup whole milk
5 1/4 ounces bittersweet chocolate, chopped
1/4 cup heavy cream
1 tablespoons unsalted butter
1/6 cup sugar

Preheat the oven to 400 degrees F.

In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Add eggs and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease two 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the two molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.

For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.

In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.

Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.

The sauce can be reheated whenever needed. If using a microwave, simply place the chocolate sauce in a microwaveable bowl and heat it at medium-high power in 30-second intervals until it becomes liquid. On the stovetop, place in a heavy-bottomed saucepan over medium heat and stir occasionally until it becomes liquid.
4 years ago