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
7:00 PM
Red Lion Inn
Pocatello
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
Chocolate cake:
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
2 eggs
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.
Cake Bites:
Cut cooled cake into pieces as desired, can use cookie cutter for shapes, if desired. Drizzle with Dulce de Leche and melted chocolate.
