Tuxedo Cake With A Bowtie

DARK CHOCOLATE CAKE

preheat oven to 350 degrees
Grease and flour two 9inch round cake pans

In a mixing bowl. Add
2 cups sugar
1-3/4 cups flour
3/4 cup dark cocoa powder
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
Mix until your dry ingredients are combined.
Add
2 eggs, room temperature
1 cup milk
1/2 cup veggie oil
2 tsp vanilla
Mix on medium for about 3 minutes.
Add 1 cup of boiling water, stir in by hand.
Place in prepared pans. Bake for 30-35 until toothpick inserted in the center comes out clean. Let cool in pans on rack for 15 minutes. Flip out of pan and let completely cool.

FILLING
Slice 1 pint of strawberries, thinly. Place in a bowl with 2 TBSP sugar cover and let sit for at least on hour till juices for in the bottom of the bowl.
WHITE CHOCOLATE MOUSSE
In a mixing bowl
1 box (4ounces) of Hersey’s white chocolate pudding
3/4 cup whipping cream
3/4 cup milk
Beat on medium speed until stiff.

DARK CHOCOLATE FROSTING
Melt 1/2 cup butter
In a mixing bowl place
Melted butter and 2/3 cup dark cocoa powder, stir until completely combined
Add 3 cups powder sugar and 1/3 milk alternating powdered sugar and milk until frosting becomes creamy.
Stir in 1 tsp vanilla

ASSEMBLY
Place 1 round cake on cake board. Fill with white chocolate mousse. Place macerated strawberries on top of mousse. Place 2nd round cake on top. Frost with dark chocolate frosting. Cut up 1 more pint of strawberries and place on top. ENJOY!;)
This recipe has been linked to http://www.foodiefriendsfriday.com linky party 9/13/13

Sangria

In a large pitcher…
1 bottle of a Spanish red wine
The juice of 2 lemons, limes, and oranges.
2 of each lemon, lime, and oranges sliced
3 shots of gin or triple sec
1 splash of orange juice
1 can of pineapple chunks juice and all
1/4 cup of sugar
Stir all together and place in the fridge for at least 4 hours, it’s better if you leave it over night.
Serve over a cup of ice with a splash of ginger ale and a spoonful of frozen berries. Don’t forget a straw!!;)
This recipe came from my sister and I believe from the food and wine magazine!!
Enjoy!!;)

Salsa

In a food processor or blender, I used my ninja add,
1 can whole, peeled tomato’s (28 oz can)
1 can diced tomato’s (14 oz can) not rotel brand
3 cloves fresh garlic
1 bunch cilantro leaves
1-2 jalapeño’s take the seeds out if you don’t like Hot!!
1/2 tsp salt
1/2 tsp ground cumin
Place everything in the processor and mix until desired consistency.
Chop 1 bunch of green onions and dice 1/2 of a white onion. Stir into processed tomato mixture. Chill for 2-3. ENJOY!!;)

Frozen Chocolate Covered Banana

6 firm banana’s
6 Popsicle sticks
1-12ounce bag of chocolate chips
2-1/2 Tbsp butter
Nuts optional

Place 1 stick in each banana and place on a wax paper covered cookie sheet in the freezer for at least 1 hour.
Place chocolate chips and butter in a heat save bowl on top of a pot of simmering water. Slowly melt chocolate chips and butter, stirring till smooth. Dip each banana in chocolate and roll in nuts or other decorations if you like. Place back on cookie sheet and place in freezer for 1-2 hours.
ENJOY!!:)
This recipe has been linked to http://www.foodiefriendsfriday.com linky party 4/04/13