Thursday, April 7, 2011

A Little Dessert

Katherine’s Yellow Cake

2 tsp Baking Powder
3 eggs
1 tsp Vanilla
1 tsp salt
¾ cup milk
2 ½ cups flour
1 cup sugar
1 cup butter

Mix the butter and sugar together. Beat in the eggs and vanilla. Add the milk and dry ingredients together. Mix in a large mixing bowl. Put the mixture in a buttered cake pan. Bake at 350 for approximately 35 minutes.

Korena and Nick’s Batter Balls

½ container of vanilla icing
Katherine’s Yellow Cake, cooled
1 pkg Semi-sweet chocolate chips/ meltable chocolate
some crushed nuts
some sprinkles

Crumble up Katherine’s yellow cake, leaving the crust out of the mixture into a bowl with the icing. Mix together thoroughly, be careful not to mix all the icing or all the cake at first; finding the right ratio is a balancing act. Roll the cake and icing into balls and put on a tray. Freeze for at least 1 hour. Melt the chocolate in a bowl. Using a spoon, toss in the batter balls and roll them in the chocolate until they are covered. Put on a tray and add nuts or sprinkles. Freeze again if necessary.

Now, you can put my chocolate-covered batter balls in your mouth.