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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Chocolate Moxie Cake

Chocolate and Moxie. Us Yankees have an affinity to our New England original, that is Moxie. And some may say it is an acquired taste because of its overpowering, medicinal-like flavor. I say.....this is the best soda and makes the most flavorful cake you will make. But for those of you who may want to ease into the taste of Moxie, the added cacao flavor should do the trick nicely.

Ingredients

For 8 Serving(s)

Recipe

  • 2 (12-ounce)cans Moxie
  • 1/3 cup sugar
  • 3 ounces broken 75% cacao chocolate bar
  • 3 tablespoons butter or margarine
  • Nonstick cooking spray
  • 1 2/3 cup flour
  • 1/3 cup cocoa
  • 1 teaspoon baking powder
  • 2 eggs, beaten
  • 3 tablespoons sour cream
  • Grated zest and juice from one small lime

Chocolate Moxie Cake Directions

  1. Add Moxie and sugar to a medium saucepan and whisk well. Place over medium heat and boil for about 15 minutes, or until it has reduced to 3/4 cup. Remove from heat and add the broken cacao chocolate and butter. Let sit for about 15 minutes, or until the cacao has melted and has cooled a little. Meanwhile, preheat oven to 350-degrees F and coat a 9-inch cake pan with nonstick cooking spray. In a large bowl, blend the flour, cocoa and baking powder well. Stir in the still warm Moxie mixture until well combined but still lumpy. Blend the eggs, sour cream and lime zest and juice into the batter until incorporated and transfer to prepared pan. Bake 25-27 minutes, or until it bounces back when touched in the middle. Remove from oven to cool before slicing.
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