Wolfgang Puck BMSD0015 manual Black & White Cake, Raspberry White Chocolate Blondies

Black & White Cake

Serves 8

INGREDIENTS

1 package chocolate cake mix, with ingredients according to the box 1 cup sugar

1/2 cup water 6 large eggs

2 cans sweetened condensed milk

2 cans whole milk, measured by empty condensed milk containers

METHOD

1Preheat oven to 350°.

2Prepare chocolate cake mix according to box in the large bowl of the stand mixer fitted with flat beater. Set aside; do not put into pan yet.

3Spray 9-inch springform pan with nonstick cooking spray.

4In a nonstick skillet, brown sugar and water until it turns to a beautiful caramel color. Pour into the base of prepared cake pan.

5In a separate bowl, prepare custard by mixing eggs well with the milks.

6Pour chocolate cake mix into the cake pan. Top with the custard. Do not move pan for at least 5 minutes while custard sinks to bottom of pan.

7Fill a larger baking pan with 1 inch of water. Wrap the springform pan well with aluminum foil; place in water bath. Bake in water bath for 1 hour or until cake is firm.

8When cake is cooked through, allow to cool on wire rack. Invert cooled cake onto platter and remove springform pan. The custard will be on top of the chocolate cake.

9Serve chilled.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

Raspberry White Chocolate

Blondies

Serves 8

INGREDIENTS

1/2 cup margarine or butter, room temperature 1/2 cup dark brown sugar, firmly packed

1/2 cup granulated sugar

2 whole eggs, well beaten

1 cup flour

1/4 teaspoon salt

1/2 teaspoon baking powder 1 cup raspberry preserves

1 cup white baking chips

METHOD

1Preheat oven to 350°.

2Prepare a 9 x 13 baking pan by spraying well with nonstick cooking spray.

3In the bowl of stand mixer with flat beater attached, thoroughly cream together butter and sugars. Add eggs, one at a time, mixing well.

4In a separate bowl, sift together flour, salt and baking powder.

5With mixer running, gradually add flour mixture to butter mixture.

6Pour batter evenly into prepared pan, spreading out well. Spoon raspberry preserves on top of batter. Sprinkle chips evenly around.

7Bake for 30-35 minutes. Let cool before cutting into bars.

Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host

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