Betty Kaiser
In case you haven’t noticed—it’s still winter. And just last week Pennsylvania’s Punxsutawney Phil emerged from his lair, saw his shadow and predicted six more weeks of cold, nasty weather.
Phil’s famous Groundhog Day revelation is a strictly tongue-in-cheek event. It suggests that if a hibernating animal casts a shadow on Feb. 2 (the Christian date of Candlemass), winter will last another six weeks. Conversely, if no shadow is seen, spring will come early.
Since 1886 Phil and a multitude of cousins have been attracting crowds hoping for an early spring. So far they’ve only predicted a short winter about 16 times. This isn’t one of those years.
But hold on. Don’t despair. Better days are coming. Valentine’s Day is just around the corner. Soon bright, red foil covered chocolates will start blooming in gift cards and boxes—like crocus’ in flower beds—to offset these dreary winter blues.
Much has been written about why we celebrate Valentine’s Day. The reasons range from honoring the Roman God of Fertility to the Aztec’s love of chocolate as an aphrodisiac. Personally, I think it’s a mixed bag of traditions that have evolved over centuries.
As a kid, I remember eagerly awaiting Valentine’s Day. In elementary school we decorated shoeboxes with doilies, hearts and flowers, in anticipation of all the valentine cards and candy hearts we would receive. After the card exchange, we took them home and cherished them for weeks. The day was a celebration of friendship, innocence and joy.
Today with our kids all grown up and our grandsons living far away, our celebrations are still simple. My husband and I exchange funny, silly or sweet cards. He brings me a bouquet of flowers and I make him a favorite dessert. Unlike newspaper or magazine ads, no diamonds or new cars are involved.
Our dessert preferences are distinctly different. He loves cheesecake (I don’t) and I love chocolate (he prefers cheesecake). That problem is easily solved. He brings me chocolates and I make him a cheesecake. Sometimes a chocolate cheesecake.
But this year I have a new recipe for a white chocolate raspberry cheesecake. And except for the topping, it won’t taste like chocolate. Instead, the so-called ‘white chocolate’ is a creamy, sweet confection with a strong flavor of milk and vanilla.
Now if you have a yen for chocolate cake, I’m including the recipe for Hershey’s famous Perfectly Chocolate Cake and frosting. You’ll like them both. Enjoy and Happy Valentine’s Day to all!
WHITE CHOCOLATE RASPBERRY CHEESECAKE
The Crust
1/2 package vanilla wafers crushed
2 tablespoons sugar
3 tablespoons butter melted
The Filling
2 1/2 pounds cream cheese cubed, soft
2 cups sugar
1/4 cup flour, all-purpose
5 large eggs
1/3 cup milk
1/2 pound white chocolate
1 pint raspberries fresh
Topping
1/2 cup chocolate chips (semi-sweet)
2 tablespoons vegetable shortening
1/2 cup heavy whipping cream
1 tablespoon powdered sugar
Mix crust ingredients and press into bottom of 9 inch springform pan. A little oil on your fingers helps to keep the crust from sticking to your fingers. Bake at 350° degrees F for 8 minutes. Let Cool.
Beat cream cheese, sugar and flour in large bowl with heavy duty mixer until very smooth. Beat in eggs, one at a time, only until blended. Stir in milk, then white chocolate, by hand.
Grease sides of prepared pan and pour in half of cheesecake mixer. Sprinkle with half of raspberries. Repeat with remaining cheesecake batter and raspberries, pressing the second layer of raspberries down into the batter so they don’t dry out in the oven.
Bake at 375° degrees F for 15 minutes. Reduce heat to 235° degrees F and continue baking for one hour and thirty minutes or until done. Center will no longer be sticky but will not appear cooked. It will firm up upon cooling.
Let cool to room temperature and refrigerate overnight. Remove from pan.
Mix together topping ingredients and heat in microwave Spread cooled cake with chocolate and let stand until firm. Decorate with whipped cream, chocolate curls and raspberries and serve.
HERSHEY'S "PERFECTLY CHOCOLATE"
CHOCOLATE CAKE
10 to 12 servings.
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely and frost as follows.
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar, sifted
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
VARIATIONS: ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.
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