CHOCOLATE CAKE WITH COFFEE FROSTING AND CRUSHED COOKIES

Serves 12| Hands-On Time: 45m | Total Time: 2hr 30m

Ingredients

• 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
• 3/4 cup unsweetened cocoa powder, spooned and leveled, plus more for the pans
• 2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 1/2 cups sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 1/2 cups whole milk
• 1 recipe Coffee Frosting
• 2 cups crushed chocolate wafer cookies

Directions

1. Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with cocoa, tapping out the excess. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt; set aside.
2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
4. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes for 8-inch pans and 25 to 30 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
5. Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the frosting. Top with the remaining cake and spread the top and sides with the remaining frosting. Using the palm of your hand, gently press the cookies into the sides of the cake.

By Dawn Perry,  May 2011

Nutritional Information

• Per Serving
• Calories 866Calories From Fat 463

• Fat  52g
• Sat Fat  32g
• Cholesterol  179mg
• Sodium  469mg
• Protein  8g
• Carbohydrate  97g
• Sugar  69g
• Fiber  3g
• Iron  3mg
• Calcium  80mg

HERB POTATO SALAD

Ingredients

• 1 1/2 pounds new potatoes (about 15), halved if large
• 1/2 cup chopped fresh herbs (such as flat-leaf parsley, tarragon, and chives)
• 2 scallions, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon whole-grain mustard
• 1 tablespoon red wine vinegar
• kosher salt and black pepper

Directions

1. Fill a large saucepan with 1 inch of water and fit with a steamer basket; bring the water to a boil. Place the potatoes in the basket, cover, and steam until tender, 12 to 14 minutes; drain.
2. Meanwhile, in a medium bowl, mix together the herbs, scallions, oil, mustard, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the cooked potatoes and toss to combine.

By Charlyne Mattox,  May 2012

Nutritional Information

• Per Serving
• Calories 187

• Fat  7g
• Sat Fat  1g
• Cholesterol  0mg
• Sodium  303mg
• Protein  4g
• Carbohydrate  28g
• Sugar  2g
• Fiber  3g
• Iron  2mg
• Calcium  39mg

RICOTTA GNOCCHI

Very tasty with the arugula pesto.

• 1 cup semolina flour
• 1 tablespoon finely chopped fresh chives
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh chervil
• 1 tablespoon finely chopped fresh fennel leaves
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon freshly ground pepper
• 1 pound whole-milk ricotta cheese, drained
• Olive oil, for tossing gnocchi
• 12 lemon gem marigolds

2. Make the ricotta gnocchi: Place the semolina, chives, sage, chervil, fennel, salt, nutmeg, and pepper in the bowl of a food processor and pulse to combine. Transfer to a medium bowl and, with your hands, blend in the ricotta. Flour your hands and knead the dough in the bowl until all the ingredients cling together. The dough will be sticky, but do not add more flour or the gnocchi will be heavy.

3. Line a baking sheet with waxed paper and dust with flour. Place about 1/3 cup of dough at a time on a lightly floured work surface and roll it underneath your palms to make a 1/2-inch-thick rope. Cut the rope into 3/4-inchlong pieces. Using the tines of a fork, press an indentation into each piece and place the gnocchi on the baking sheet. Repeat until all the dough is used.

4. Bring a large pot of lightly salted water to a boil. Add the gnocchi and cook until they rise to the surface. Boil for 30 seconds, until the gnocchi are set but tender. Drain well. (The gnocchi can be made up to 4 hours ahead, rinsed under cold water and drained well.) Toss the gnocchi with olive oil and store at room temperature. To reheat, cook in a large nonstick skillet over low heat, or drop into boiling water to warm. Toss the hot gnocchi with the pesto, garnish with marigolds, and serve immediately.

Read more: http://www.herbcompanion.com/cook/cooking/arugula-pesto-ricotta-gnocchi-recipe-ze0z1205zsie.aspx#ixzz1vdlFBcUb

ARUGULA PESTO

Great for pastas.

• 2 cloves garlic, peeled and pressed
• 1/4 cup pine nuts, toasted
• 1 1/2 cups arugula leaves, well rinsed and towel-dried
• 1 1/2 packed cups fresh spinach leaves, well rinsed and towel-dried
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup olive oil
• Salt and freshly ground pepper, to taste

. Make the arugula pesto: With the motor running, drop the garlic through the feed tube of a food processor to mince. Add the pine nuts, arugula, spinach, and Parmesan and pulse until the greens are finely chopped. With the motor running, gradually add the oil to make a thick paste. Season with salt and pepper. Transfer to a small bowl and cover tightly with plastic wrap. (The pesto can be made up to 2 hours ahead and kept at room temperature.)

Read more: http://www.herbcompanion.com/cook/cooking/arugula-pesto-ricotta-gnocchi-recipe-ze0z1205zsie.aspx#ixzz1vdk3kI00

LAVENDER JAM

MAKES FIVE 8-OUNCE JARS OF LAVENDER JAM

.

• 1 1/2 cups sugar
• 1 package (1.59 ounces) freezer jam fruit pectin
• 4 cups crushed strawberries, marionberries, raspberries or whatever fruit is in season
• 2 teaspoons crushed culinary lavender
• 1/2 tablespoon finely grated lemon zest
• 5 (8-ounce) freezer jars

1. Stir sugar and the pectin together in a bowl until well blended.

2. Add fruit, lavender and lemon zest. Stir 3 minutes.

3. Ladle jam into clean jars to the fill line. Twist on the lids. Let stand until thickened, about 30 minutes. Refrigerate Lavender Jam up to 3 weeks or freeze up to 1 year.

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This article is excerpted from The Lavender Lover’s Handbook (Timber Pre

Read more: http://www.herbcompanion.com/cook/cooking/lavender-jam-recipe-zmrz12jjzdeb.aspx#ixzz1vROqxQ28

LAVENDER SHORTBREAD COOKIES WITH LEMON BUTTER CREAM FROSTING

This recipe is a slight variation on an old favorite. The lemon buttercream frosting adds moisture to the cookie, and the lavender sprinkles make for a nice presentation. MAKES ABOUT 2 DOZEN LAVENDER SHORTBREAD COOKIES

• 1 1/2 cups (3 sticks) butter (not margarine), room temperature

• 2/3 cup sugar

• 2 teaspoons dried culinary lavender buds, chopped
• 2 1/3 cups flour
• 1/2 cup cornstarch
• 1/4 teaspoon salt

Lemon Buttercream Frosting:
• 1/3 cup softened butter
• 1/2 teaspoon lemon zest
• 3 cups powdered sugar, sifted
• 2 tablespoons lemon juice
• Dried lavender buds, for topping

1. Preheat the oven to 325 degrees. Cover 2 baking sheets with parchment or brown paper.

2. In a large bowl with an electric mixer, cream together butter, sugar and lavender until light and fluffy, about 3 minutes. Add flour, cornstarch and salt; beat until combined.

3. Divide the dough in half. Flatten it into squares and wrap it in plastic. Chill in the refrigerator until firm, approximately 1 hour.

4. On a floured board, roll or pat out each square to a thickness of 3/8 inch. Cut the dough into 1 1/2-inch rounds or into a shape of your choice with a cookie cutter.

5. Transfer cookies to prepared baking sheets, spacing the cookies about 1 inch apart. Prick each cookie several times with the tines of a fork. Bake 20 to 25 minutes until pale golden (do not brown). Cool slightly, then transfer to a rack. Allow shortbread cookies to cool.

6. To make the frosting, cream together softened butter and lemon zest. Begin adding small amounts of the sugar and the lemon juice, mixing well before adding more.

7. Spread the frosting on the cooled cookies. Before frosting hardens, sprinkle dried lavender buds on top of each cookie.

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This article is excerpted from The Lavender Lover’s Handbook (Timber Press, 2012) by Sarah Berringer Bader. Sarah owns the Lavender At Stonegate Farm in West Linn, Oregon. 

Read more: http://www.herbcompanion.com/cook/cooking/lavender-shortbread-cookies-zmrz12jjzdeb.aspx#ixzz1vRM6S74d

PASTA WITH SRIMP AND SPINACH

Finally I maid this dish. It was very easy to make and came out delicious!! I was very pleased when my husband took a second serving. It had the right hotness, the feta with the spinach it made it very tasty and light.  definitely a keeper.

Serves 4| Hands-On Time: 10m | Total Time: 25m

Ingredients

• 3/4 pound penne
• 2 tablespoons olive oil
• 3/4 pound peeled and deveined medium shrimp
• 2 cloves garlic, sliced
• 1/4 teaspoon crushed red pepper
• kosher salt
• 2 cups baby spinach
• 2 ounces Feta, crumbled (1/2 cup)
• 1/4 cup halved kalamata olives

Directions

1. Cook the pasta according to the package directions; drain and return it to the pot.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the shrimp, garlic, crushed red pepper, and ¼ teaspoon salt until the shrimp are opaque, 4 to 6 minutes.
3. Toss the shrimp with the pasta, spinach, Feta, and olives.

By Charlyne Mattox,  March 2012

Nutritional Information

• Per Serving
• Calories 524

• Fat  14g
• Sat Fat  4g
• Cholesterol  142mg
• Sodium  543mg
• Protein  31g
• Carbohydrate  67g
• Sugar  4g
• Fiber  3g
• Iron  5mg
• Calcium  143mg

GLUTEN-FREE PORK AND FENNEL SATAY

 2  teaspoons freshly ground cumin seeds
 2  teaspoons freshly ground fennel seeds
 2  teaspoons ground turmeric
 1½  teaspoons salt
 1  tablespoon raw sugar
Finely grated zest of 1 lemon
 6  tablespoons coconut cream
 1¼  to 1½ pounds trimmed pork, cut into
    small pieces           
Vegetable oil
Salad for serving
Small bamboo skewers, soaked in cold water for
    30 minutes

1. In a bowl, mix together the seeds, turmeric, salt, sugar and lemon zest. Blend in coconut cream.

2. Add pork pieces, stirring well to coat. Cover and refrigerate for 1 hour or up to 24 hours.

3. Thread meat onto bamboo skewers, about 3 to 4 pieces per skewer, not too tightly pressed together. Brush meat with a little oil.

4. Cook skewers over gentle heat on a grill, brushing with oil regularly, until crisp and brown and just cooked through, about 20 minutes. Or cook on a preheated oiled cast-iron griddle over medium heat. Serve hot.

Each serving contains 342 calories, 27g total fat, 14g saturated fat, 0g trans fat, 70mg cholesterol, 5g carbohydrate, 660mg sodium, 1g fiber, 21g protein.

Coconut Cream

TIP Bamboo skewers are ideal for grilling small pieces of meat or vegetables. They’re inexpensive and there’s no clean up. Be careful as they can burn if positioned over direct flames. To prevent scorching, soak them in water before using.

Canned coconut milk separates in the can into two distinct components—a watery liquid and a rich cream. Use the liquid in soups or baking or to cook rice. Use the cream in curries, sauces, desserts—and this recipe. You can shake the can before opening to get a smooth milk.

Purchase canned coconut milk in your supermarket or stores that specialize in South East Asian, Indian and Pacific Island foods. Don't substitute cream of coconut, which has been sweetened and thickened.

You can make your own coconut cream. Put 2 cups desiccated coconut in a food processor with ½ cup milk of choice (cow, rice, soy, hemp). Process for two minutes. Pour mixture into a bowl and let sit for an hour. Strain.

Recipe by Julie Biuso, author of Sizzle: Sensational Barbecue Food.

SHAVED FENNEL SALAD RECIPE

INGREDIENTS

• 1 fennel bulb, shaved paper thin with a mandoline or meat slicer
• 2 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice
• 1/8 teaspoon of chopped fresh thyme leaves
• 1 Tbsp chopped flat-leafed parsley
• 2 Tbsp shaved Parmesan cheese

METHOD

Mix all ingredients together.

Serves 2-3

APPLESAUCE SPICE CAKE

Serves 8-12| Hands-On Time: 10m | Total Time: 1hr 10m

Ingredients

• 2 cups all-purpose flour, plus more for the pan
• 2 teaspoons baking soda
• 1/8 teaspoon kosher salt
• 1 stick unsalted butter, plus more for the pan
• 1 cup granulated sugar
• 1 2/3 cups jarred chunky applesauce
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• pinch ground nutmeg
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup dark or golden raisins
• 2 tablespoons confectioners' sugar
• 2 pints vanilla ice cream

Directions

1. Heat oven to 350° F. Butter and flour a 9-inch springform or round cake pan.
2. In a small bowl, combine the flour, baking soda, and salt. In a large saucepan, over medium heat, melt the butter. Remove from heat and stir in the granulated sugar, applesauce, cinnamon, ginger, nutmeg, vanilla, and eggs. Add the flour mixture and stir just until combined. Stir in the raisins. Pour into the prepared pan.
3. Bake the cake until a tester inserted in the center comes out clean, 35 to 40 minutes. Transfer pan to a wire rack to cool for 10 minutes. Using a knife, loosen the cake from pan. Invert it onto the rack. Turn it over again onto a serving plate. Sprinkle the cake with the confectioners' sugar, slice into wedges, and serve with the ice cream. 

Nutritional Information

• Per Serving
• Calories 472Calories From Fat 40%

• Fat  21g
• Sat Fat  13g
• Cholesterol  136mg
• Sodium  291mg
• Carbohydrate  65g
• Fiber  2g
• Sugar  46g
• Protein  7g

SPICED SWEET-POTATO CAKE WITH CUSTARD SAUCE

Serves 4| Hands-On Time: 35m | Total Time: 1hr 15m

Ingredients

• FOR THE CAKE:
• zest from 1/2 orange
• 1 sweet potato, peeled and diced
• 1 cup sugar
• 3/4 cup canola oil
• 3 eggs
• 1 teaspoon vanilla
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• confectioners' sugar
•  
• FOR THE SAUCE:
• 1 1/2 cups whole milk
• 1 cup sugar
• 3 eggs
• 1 tablespoon vanilla

Directions

1. Make the cake. Preheat oven to 350º F.
2. Lightly coat a 9-inch round cake pan with vegetable cooking spray.
3. Grind the zest and sweet potato in a food processor. Scrape down the bowl. Add sugar, canola oil, eggs, vanilla, ground cinnamon, salt. Pulse until the mixture is blended. Add flour, baking powder, and baking soda. Pulse just to incorporate.
4. Pour into the prepared pan. Bake 40 to 45 minutes or until a tooth-pick inserted in the center of the cake comes out clean.
5. Cool 10 minutes on a rack and dust with confectioner's sugar.
6. Make the sauce. Heat the milk in a saucepan over medium heat until small bubbles form.
7. In a bowl, whisk in sugar and eggs and slowly pour in the milk, whisking constantly. Pour the mixture back into the pan and cook over low heat, stirring constantly, until the sauce thickens, about 10 minutes.
8. Do not let the sauce boil or it will curdle. Remove from heat and stir in 1 tablespoon vanilla.
9. Pour the sauce into a metal bowl, then place the bowl in a pan of ice water to chill. Drizzle over the warm cake and serve.

Nutritional Information

• Per Serving
• Calories 1137

• Calcium  213mg
• Carbohydrate  148g
• Cholesterol  326mg
• Fat  53g
• Fiber  3g
• Iron  4mg
• Protein  18mg
• Sat Fat  7g
• Sodium  517mg

APPLE-MAPLE CAKE

Serves 8| Hands-On Time: 20m | Total Time: 50m

Ingredients

• 2 cups all-purpose flour, sifted
• 2 teaspoons baking powder
• 1 teaspoon ground ginger
• 1/8 teaspoon salt
• 1 Granny Smith apple
• 4 tablespoons unsalted butter, softened
• 1 1/4 cups maple syrup
• 3 eggs
• 1/2 cup milk
• 1/2 cup chopped walnuts
• 1 3-ounce bag Seneca Granny Smith Apple Chips

Directions

1. Heat oven to 350° F. In a bowl, combine the flour, baking powder, ginger, and salt. Set aside. Peel, core, and grate the apple. Set aside.
2. In a medium bowl, cream the butter with a mixer until smooth. Add the maple syrup in a slow stream and continue beating about 2 minutes. Add the eggs, 1 at a time, and increase speed to medium-high. Beat until the batter is smooth and fluffy, about 5 minutes.
3. Reduce speed to low and gradually beat in the flour mixture, then the milk, until smooth. Stir in the grated apple and walnuts, then pour into a greased 10-inch cake pan.
4. Bake until lightly golden and a skewer inserted comes out clean, 40 to 45 minutes. Cool 10 minutes before removing from the pan. Garnish the cake with the apple chips. 

Nutritional Information

• Per Serving
• Calories 441

• Calcium  143mg
• Carbohydrate  69g
• Cholesterol  96mg
• Fat  16g
• Fiber  2g
• Iron  3mg
• Protein  7mg
• Sat Fat  5g
• Sodium  197mg

PLUM UPSIDE-DOWN CAKE

Serves 8| Hands-On Time: 20m | Total Time: 2hr 20m

Ingredients

• 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, plus extra for the pan, at room temperature
• 4 firm, ripe plums, each cut into 8 wedges
• 1/4 cup plus 2/3 cup granulated sugar
• 1 cup all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 large egg
• 2/3 cup sour cream
• 1 teaspoon pure vanilla extract

Directions

1. Heat oven to 350° F. Butter an 8-inch cake pan and line the bottom with parchment paper.
2. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the plums and 1/4 cup of the sugar and cook, tossing, until the sugar dissolves and the juices from the plums become syrupy, 3 to 4 minutes. Arrange the plums in the cake pan in slightly overlapping concentric circles, starting from the outside. Spoon any pan juices over the top.
3. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
4. With an electric mixer, beat the remaining 1/2 cup of the butter and 2/3 cup of the sugar until fluffy. Beat in the egg, sour cream, and vanilla. Gradually add the flour mixture, mixing just until incorporated.
5. Pour the batter over the plums and bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Let cool in the pan for 1 hour. Place a large plate over the cake pan and invert the cake onto the plate. 

Nutritional Information

• Per Serving
• Calories 343

• Fat  17g
• Sat Fat  11g
• Cholesterol  74mg
• Sodium  169mg
• Protein  4g
• Carbohydrate  45g
• Fiber  2g

FRESH PLUMS WITH POLENTA CAKE

Serves 8| Hands-On Time: 35m | Total Time: 1hr 30m

Ingredients

• 10 red or black plums
• 1/4 cup plus 5 tablespoons sugar
• 2 cups whole milk
• 1 tablespoon vanilla extract
• 1 stick unsalted butter, plus more for the baking dish
• grated zest of 1 lemon
• 1/2 teaspoon kosher salt
• 1 cup instant polenta
• 1/2 cup honey
• 4 large eggs, separated
• whipped cream, for serving

Directions

1. Heat oven to 350° F. Butter a 9-inch square baking dish. Slice the plums into a bowl. Sprinkle with ¼ cup of the sugar and toss; set aside.
2. In a small saucepan, over low heat, warm the milk and vanilla. Add the butter, zest, and salt. Bring to a simmer. Whisking constantly, slowly stir in the polenta. Cook, still whisking, for 1 minute. Transfer to a large bowl. Add the honey, egg yolks, and 3 tablespoons of the remaining sugar and whisk until combined. Let cool until lukewarm.
3. In a large bowl, with an electric mixer on medium, beat the egg whites and the remaining sugar until soft peaks form. With a spatula, fold the egg white mixture into the polenta mixture.
4. Pour the batter into the prepared dish. Bake until golden, about 45 minutes. Let cool for 20 minutes. Slice and top with the plums and whipped cream. 

Nutritional Information

• Per Serving
• Calories 387Calories From Fat 39%

• Fat  17g
• Sat Fat  9g
• Cholesterol  142mg
• Sodium  184mg
• Carbohydrate  54g
• Fiber  2g
• Sugar  42g
• Protein  7g

What does t

BLACKBERRY CRUMB CAKE

Serves 8| Hands-On Time: 20m | Total Time: 2hr 20m

Ingredients

• FOR THE CRUMB TOPPING:
• 1/2 cup pecans
• 1/3 cup brown sugar, firmly packed
• 1/4 cup all-purpose flour, spooned and leveled
• 2 tablespoons cold unsalted butter
•  
• FOR THE CAKE:
• 1/2 cup (1 stick) cold unsalted butter, cut into pieces, plus more for the pan
• 2 cups all-purpose flour, spooned and leveled
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 2 large eggs
• 1 cup whole milk
• 1 teaspoon pure vanilla extract
• 1 pound fresh blackberries (about 3 1/2 cups)

Directions

1. Heat oven to 350º F.
2. Make the crumb topping: In a food processor, pulse the pecans, brown sugar, flour, and butter until crumbly; transfer to a bowl and set aside. Wipe out the food processor.
3. Make the cake: Butter an 8-inch square baking pan. In the food processor, pulse the butter, flour, granulated sugar, baking powder, salt, and cinnamon until crumbly. In a large bowl, whisk together the eggs, milk, and vanilla. Add the flour mixture and mix just until combined.
4. Transfer the cake batter to the prepared pan. Sprinkle with the blackberries and crumb topping. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Let cool completely in the pan before serving. 

Nutritional Information

• Per Serving
• Calories 505

• Fat  23g
• Sat Fat  11g
• Cholesterol  96mg
• Sodium  414mg
• Protein  8g
• Carbohydrate  70g
• Sugar  38g
• Fiber  5g
• Iron  3mg
• Calcium  107mg

MEXICAN CHOCOLATE CAKE

Serves 6| Hands-On Time: 20m | Total Time: 2hr 00m

Ingredients

• Cake:
• 1 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 2 teaspoons cinnamon
• 1 teaspoon baking soda
• 1/4 teaspoon cayenne pepper or ground Mexican chili powder
• 1/4 teaspoon salt
• 1 cup cold water
• 1/4 cup canola oil
• 1 tablespoon balsamic vinegar
• 1 tablespoon vanilla extract
• Chocolate glaze:
• 1 cup confectioners' sugar
• 1/2 cup cocoa
• 6 tablespoons water
• 10 small fresh strawberries

Directions

1. Heat oven to 350° F. Lightly coat an 8-inch round cake pan with vegetable cooking spray.
2. Combine all the cake ingredients in a mixing bowl and stir until smooth. Pour into the pan and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
3. Cool in the pan on a wire rack for 10 minutes. Remove from pan and cool completely.
4. When the cake has cooled, whisk together the first three glaze ingredients. Dip each strawberry into the glaze and set aside. Pour the remaining glaze over the cake and arrange the strawberries on top. Set aside to dry, about 30 minutes.

Nutritional Information

• Per Serving
• Calories 450

• Calcium  36mg
• Carbohydrate  87g
• Cholesterol  0mg
• Fat  12g
• Fiber  6g
• Iron  4mg
• Protein  6mg
• Sat Fat  2g
• Sodium  312mg