Rural Missouri - December 2020 - 37

Gingerbread Cocoa Cake
2 1/2 cups ﬂour, plus more for dusting pans
1 cup unsweetened cocoa
2 cups sugar
1/4 cup packed brown sugar
1 tablespoon ground ginger
1 tablespoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons baking soda
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/4 cups milk
3/4 cup corn or canola oil
3 large eggs
1/4 cup molasses (not blackstrap)
1 tablespoon vanilla
1 cup boiling water
Cream cheese frosting:
3 ounces unsalted butter, softened
12 ounces cream cheese, softened
3 ounces shortening, softened
1/2 tablespoon vanilla
1 1/2 pounds powdered sugar, sifted
Heat oven to 350 degrees. Coat three 8-inch round cake
pans with nonstick cooking spray. Line bottoms with
parchment paper; spray paper. Dust with ﬂour.
In large bowl, whisk together ﬂour, cocoa, sugar, brown
sugar, spices, baking soda, baking powder and salt.
In large measuring cup or bowl, whisk together milk,
oil, eggs, molasses and vanilla. Add milk mixture to ﬂour
mixture and mix until combined.
Add boiling water to batter and mix well to combine -
batter will be thin. Divide batter among prepared pans and
bake until wooden pick inserted in center comes out clean,
35 to 40 minutes. Let cool 10 minutes in pan before transferring to wire rack to cool completely.
For frosting: Beat butter and cream cheese with electric
mixer until smooth. Add in shortening and vanilla, beating
until combined.
Slowly add the powdered sugar, scraping down the sides
of the bowl frequently to combine. Mix until smooth. Set
aside until ready to frost cake.

Millionaire Bars
Shortbread layer:
2 sticks butter, softened
1 cup sugar
2 1/4 cups ﬂour
1 teaspoon vanilla
1/2 teaspoon salt
Caramel layer:
Two 11-ounce packages caramels, wnwrapped
1/2 cup heavy cream
Chocolate layer:
2 cups semisweet chocolate chips
Flaky sea salt for garnish
Heat oven to 300 degrees. Line a 9-by-13-inch pan with
parchment paper and spray with nonstick cooking spray.
To prepare shortbread layer, cream softened butter with
sugar until light and ﬂuffy. Add ﬂour and vanilla and mix
until a bread crumb texture forms. Press mixture into a
prepared pan and prick all over with a fork. Bake until
lightly golden, 30 minutes. Let cool completely.
For caramel layer: In a small saucepan over medium-low
heat, stir caramels and cream together until melted, about
10 minutes. Pour over cooled shortbread crust. Set in refrigerator to allow caramel layer to ﬁrm up.
Make chocolate layer: Melt chocolate in microwave in 30
second intervals and stir until smooth. Pour over caramel
layer and let set until ﬁrm. Cut into pieces and top with
ﬂaky sea salt.

More content inside
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Food prepared by the culinary students
from Nichols Career Center. The
center provides career and technical
education to students from 11 area high
schools in the Jefferson City region.
DECEMBER 2020 | RURALMISSOURI.COOP

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Rural Missouri - December 2020

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