Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







CHOCOLATE PEAR CAKE

This dessert, a cross between a cake and a pastry, is baked in a thin layer and turns cake-like in texture as it bakes. It is very attractive to serve because as the batter rises it creates a frame around each piece of fruit. It is great served either warm, topped with ice cream, or completely cooled. For 1 cake, 8 servings, you will need 3/4 c. butter or margarine

Ingredients:
3/4 c. sugar
3 eggs
1/4 c. cocoa
1 tbsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. salt
2 pears, peeled, cored & sliced Powdered sugar
4 pear slices for garnish


Preparation:

TIPS: For an interesting variation, use apples in place of pears, omit the cocoa and add 1 teaspoon cinnamon to the batter before pouring into pan. Cream butter with sugar until well blended. Add eggs and beat until light and fluffy. Stir in cocoa, vanilla, flour and salt, mixing well. Spread into buttered and floured 11 inch round shallow pan or tart pan with a removable bottom. Batter should be no more than 1/2 inch deep. Arrange pears over batter, pressing slices into batter to create an attractive overall pattern. Bake at 375 degrees for 30 to 35 minutes or until cake is firm when touched. Cool and dust with powdered sugar. Remove sides of pan when ready to serve. Garnish with fresh pear slices.













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.