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0 of 3 Premium Clicks used this month SUBSCRIBE Print + Online Subscriber Activation | Register x Forgot Password | Need an Account? subscribe | newsletter | deals Classifieds Jobs Autos Real Estate FEATURED » NEWS NOW Ashland Calendar, Friday, July 10 ... More thunderstorms expected ... Stay out of the creek, officials warn ... Ashland Calendar, Friday, July 10 ... More thunderstorms expected ... Stay out of the creek, officials warn ... Prudence Hilburn: Chocolate wins favor among fans of many flavors Comment By Prudence Hilburn More Content Now DailyTidings.com By Prudence Hilburn More Content Now Posted Feb. 25, 2015 at 8:17 AM By Prudence Hilburn More Content Now Posted Feb. 25, 2015 at 8:17 AM » Social News If there were a king of favorite flavors, I can see chocolate wearing the crown. Very few people will say “no” to a delicious chocolate dessert. Chocolate is a versatile ingredient that marries well with many other flavors such as raspberry, cherry, orange and, of course, peanut butter, just to name a few. One of the most unusual flavor combos I have seen (and tasted) was in a cake made by the late Bert Greene. His Chocolate-Cut Velvet Cake combined German sweet chocolate with three tablespoons tomato juice. I must admit I wasn’t so sure I wanted to taste it, but Bert was a frequent visiting chef at the cooking school where I worked in New York, and I felt obligated to at least taste the cake. It was great, but I think it would have been just as tasty without the tomato juice. I noticed that for the past week or so, almost every program I have watched on the Food Network has featured chocolate. It is amazing what the chefs can do with this favored ingredient. When I think of chocolate, my friend and assistant for about 20 years comes to mind. Mauna loved chocolate, and her eyes just seemed to sparkle when chocolate came on the scene. Many years ago, Mauna, her husband, her sister and I went on a trip to New England. Of course, we went by Hershey, Pennsylvania, better known as “Chocolate Town.” I think Mauna’s lips started smacking before we even reached Hershey Park. The smell of chocolate permeates the air, and there’s no way to get lost — just follow your nose! About 10 years ago, I had planned to compile a cookbook called “The Busy Day Gourmet.” I don’t know what happened to that idea. I forgot all about it until I found some recipes, including the following Chocolate Raspberry Jam Cake, that I had planned to include. As you can see, it is an easy-to-prepare cake because it starts with a cake mix. I have never been opposed to using cake mix as a base for a new creation. I have seen a great improvement in the mixes through the years. As you have probably noticed, cake mixes do not have as many ounces in them as they did a few years ago. I have not tried this recipe recently, but I see no reason why it shouldn’t work. The next time I try it, I will probably check to see if 3/4 cup of the jam will be enough. Chocolate Raspberry Jam Cake Cake ingredients: 1 box German chocolate cake mix 4 eggs 1/3 cup oil 1 cup seedless raspberry jam 3/4 cup chopped pecans Chocolate icing ingredients: 1/2 cup butter, softened at room temperature 3 tablespoons cocoa 3 tablespoons raspberry liqueur (or you can use all milk) 3 tablespoons milk 1 teaspoon vanilla extract 1 box (16 ounces) confectioners’ sugar Preheat oven to 350 degrees. Grease and lightly flour (bottom only) a 9-by-13-by-2-inch baking pan. In a large bowl, combine cake mix, eggs, oil and jam. Beat until well mixed. Stir in pecans. Pour into prepared pan. Bake for about 40 minutes or until a toothpick comes out clean when inserted into center of cake. Place the pan on a rack to cool slightly. To make the icing: Combine the butter, cocoa, raspberry liqueur and milk in a 2-quart saucepan. Bring to a boil and cook until butter is melted. Remove from heat. Add vanilla extract and confectioners’ sugar. Beat until smooth. If you like a thicker icing, simply add a little more confectioners’ sugar. Spread on top of cake. Prudence Hilburn of Piedmont, Alabama, has won more than 30 national cooking awards and written several cookbooks, including, “Kitchen Keepers.” Write her at [email protected] or visit prudencehilburn.com. By Prudence Hilburn More Content Now DailyTidings.com By Prudence Hilburn More Content Now Posted Feb. 25, 2015 at 8:17 AM » Comment or view comments Reader Reaction » STAY INFORMED Email NewsLetter Sign Up Today Sign up for our newsletter and have the top headlines from your community delivered right to your inbox. Southern Oregon Directory Featured Businesses Loading... 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