At two stamp events this week I had just incredible desserts, and I had to share them with you. They're both super easy and really, really bad for you!! Which means they taste AWESOME! : )
Last night at Barb P's workshop, she made Symphony Brownies. You don't really need a recipe for those–just mix up a packaged brownie mix according to the directions (either one for a 9×13 pan or two for an 8×8 pan). Spread half the mixture in the bottom of a 9×13 pan that you have lined with aluminum foil or parchment AND sprayed with cooking spray. Layer three king-size Symphony bars in the pan (unwrapped : ) Then spread the remaining brownie nix on top and bake as usual. WOWIE…. are those ever good.
And then Wendy Z, at Monday's Big Shot Club, warned us all that we were going to be her guinea pigs for a new recipe. We're up for that, right? And then she said it was called Chop Suey Cake–and you should have seen our expressions! We thought maybe it had noodles in it or something. I don't know why they call it that necessarily. My husband said he's had something similar called Preacher's Cake, because the cake is so rich they only made it when the circuit-riding preacher was a' visitin'.
Anyway, whatever you call it, it was FAB! And here's the recipe. I am sorry I do not know whom to credit with the original. You will want to make this ONLY if you have lots of company–because if you end up with a bunch leftover, you WILL eat it for breakfast, lunch and dinner.
And don't even THINK about not making the frosting. In for a penny, in for six pounds!!
Chop Suey Cake/Preacher's Cake
2 cups flour
2 cups sugar
2 eggs
2 t. baking soda
1 16 ounce can crushed pineapple with the juice.
Mix all together and bake in greased and floured 9×13 for 35-40 min. at 350 degrees
Topping:
1 cup butter, softened
1 8-ounce cream cheese, softened
2 cups powdered sugar
1 teaspoon vanilla
