The Cute Cook's Super Bowl Tailgate Menu
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pan and/or don't want to buy one, you can use the batter for cupcakes instead.

CAKE

  • 1 cup butter
  • 4 1oz unsweetened chocolate squares
  • 4 1oz semisweet chocolate squares
  • 1 1/3 cup sugar
  • 1/3 cup heavy whipping cream
  • 3/4 cup bourbon (I use Jack Daniels Honey. If you prefer Cuba Libres to Jack & Coke, you can use rum instead.)
  • 3 large eggs
  • 1 cup all purpose flour
  • 1 cup semi sweet mini morsels
  • Powdered sugar for garnish
  • Nonstick cooking spray

Preheat oven to 375 degrees. Melt butter and the 8oz of chocolate squares in a heavy saucepan over medium heat stirring constantly. Remove the chocolate mixture from the heat and allow it to completely cool. Once it is cool, stir in the sugar, whipping cream, and a tablespoon of the bourbon until ingredients are well blended. Add the eggs, one by one. Make sure you stir the batter well after each ingredient is added. Slowly fold the flour into your wet ingredients. Lastly, stir in the mini-morsels. Heavily spray your cake pop pan (or muffin pan) with nonstick spray. Pour the batter into the cake pop pan, taking care not to overfill the pans. Bake for 12-17 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack. Dip each cake in the remaining bourbon then place on the rack to dry. When completely dry, frost with Cola Ganache

COLA GANACHE

  • 12oz package semisweet chocolate morsels
  • 1/2 cup whipping cream
  • 3 Tablespoons cola
  • 3 Tablespoons softened butter
  • 1 tsp bourbon

Melt chocolate in a microwave safe bowl at 50% power stirring at intervals until completely melted. (Should take no longer than 2.5 minutes.) Slowly whisk in cola, butter, and bourbon. If using on the cake pops, place each pop on a stick, then dip each in the frosting. Chill in the refrigerator before serving to allow the frosting to set. If using on cupcakes, dip each in the warm frosting to cover the tops, then chill in the refrigerator before serving to allow the frosting to set. Sprinkle each cake with powdered sugar and serve.

Delightful, delectable, deliciously divine...KEEP IT CUTE!