Matt & Libby talk with Dean Martha Martin and local cake maker Melissa Buck with the Chocolate Extravaganza at the Pocatello Community Charter School.
The 5th Annual Chocolate Extravaganza
Saturday, March 16
Red Lion Inn
Tickets are $20 per couple in advance, $25 per couple at the door
Call 208/478-2522 for more information
Cake Bites by Missy's Bakings and Makings
2 c. white sugar
1 3/4 c. flour
3/4 c. cocoa
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 tsp. salt
1 c. milk
1/2 c. oil
2 tsp. vanilla
1 c. boiling water
Preheat oven to 350 F. Grease and flour pan/pans. Stir together sugar, flour, cocoa, soda, powder and salt. Add eggs, milk, oil and vanilla. Mix with electric mixer for 3 minutes. Stir in boiling water by hand until incorporated. Pour into prepared pans. Bake 30-35 minutes, or until a toothpick comes out clean.
Dulce de Leche:
1 can sweetened condensed milk
1-2 tsp. vanilla
Divide milk evenly between two small canning jars. Seal and place in crock pot. Pour water over jars until completely submerged- 1 inch above jars. Put lid on cooker and cook on low 9 hours. Remove and cool. Stir in vanilla. Can store unused portion in fridge for up to 1 month.
Cut cooled cake into pieces as desired, can use cookie cutter for shapes, if desired. Drizzle with Dulce de Leche and melted chocolate.