nutritional information

1. Preheat oven to 400F. Coat 9-inch round springform pan with cooking spray. Combine flour, sugar, and baking soda in bowl. Whisk together buttermilk, egg, and vanilla in separate bowl.
2. Combine espresso and cocoa in large saucepan. Add butter, and bring to a boil over medium-high heat, whisking constantly. Remove from heat, and stir in dry ingredients. Add buttermilk mixture, and whisk until smooth.
3. Pour batter into prepared pan, and bake 15 to 20 minutes, or until top looks dry but toothpick inserted in center comes out moist.
4. Meanwhile, make Fudge Glaze: Combine buttermilk, cocoa powder, and butter in medium saucepan, and bring to a boil, stirring constantly. Remove from heat, and stir in sugar and vanilla.
5. Pierce holes all over cake with skewer or fork. Spread glaze over cake with spatula. Let stand 5 minutes before unmolding, and serve.

October 2006

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  Orange-Pecan Squares

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  Carrot Cupcakes with Goat Cheese Frosting

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  Cranberry-Cherry Lattice Pie

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  Blackberry-Rhubarb Fool

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  Strawberry Italian Ice

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  Spiced Mango Upside-Down Cake

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  Dark Chocolate and Pistachio Matzo Bark

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  Cranberry-Pear Lattice Tart

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  Strawberry-Lavender Shortcakes