Hands-on cooking class

Imagine the fun of a hands on cooking class.

Additionally we do corporate and group events!


Louisiana Pound Cake

Louisiana Pound Cake and Hot Fudge Sauce

Louisiana Pound Cake 

1 cup butter, softened

½ cup vegetable shortening

3 cups sugar

5 eggs

3 cups sifted all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

1 cup whole milk

1 tablespoon vanilla

1/3 cup vegetable oil

Cream butter, shortening and sugar together until smooth.  Add eggs, 1 at a time, beating  well after each addition.  Sift flour, baking powder and salt together.  Alternately add dry ingredients and milk to creamed mixture.  Stir in vanilla and oil.  Pour batter into greased and floured 10-inch tube pan.  Bake at 325 degrees for 1-1/2 hours or until wooden pick inserted at center comes out clean.  Cake can be frozen.  Serves 10 to 12.

(Note:  I sift powdered sugar on top and along the edges of the plate, followed by circling the plate with strawberries, then using a spoon I drizzle chocolate sauce in an abstract fashion on the cake, strawberries and edges of the serving plate. While I typically make my own chocolate sauce, a short cut is to heat Wagner’s Milk Chocolate Sauce – or you could use their Dark Chocolate Sauce.  It’s great without too!  Another idea is to slice the cake, toast individual slices in the oven, and then serve it warm with the chocolate sauce and strawberries – just depends on what suits your fancy and the time of the year.

Hot Fudge Sauce

This thick, glossy sauce makes chocolate syrup taste ho-hum. It's wonderful poured over any flavor of ice cream to create a luscious hot fudge sundae.

Active time: 10 min Start to finish: 30 min

2/3 cup heavy cream

1/2 cup light corn syrup

1/3 cup packed dark brown sugar

1/4 cup unsweetened Dutch-process cocoa powder

1/4 teaspoon salt

6 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped

2 tablespoons unsalted butter

1 teaspoon vanilla 


Bring cream, corn syrup, sugar, cocoa, salt, and half of chocolate to a boil in a 1 to 1 1/2-quart heavy saucepan over moderate heat, stirring, until chocolate is melted. Reduce heat and cook at a low boil, stirring occasionally, 5 minutes, then remove from heat. Add butter, vanilla, and remaining chocolate and stir until smooth. Cool sauce to warm before serving.

Cooks' note:
Sauce can be made 1 week ahead and cooled completely, then chilled in an airtight container or jar. Reheat before using. 

Makes about 2 cups.
February 2004