"Perfectly Chocolate" Cake

"Perfectly Chocolate" Cake

Add the following to your blender jar (use Wildside if you have a Blendtec blender);

2 C sugar

1 3/4 C flour

3/4 C cocoa powder

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

1 scoop Blendfresh Green (optional)

1/2 - 1 scoop Blendfresh Sprouted Fiber blend (optional)

Pulse a few times until the dry ingredients are well mixed.  Then add;

2 eggs

1 C milk

1/2 C coconut oil

2 tsp vanilla

Mix for about 40 seconds in blender, then add

1 C boiling water

Mix together and pour into a sprayed a 9x13 pan.  Bake at 350º for 35-40 minutes.  As an option add up to a cup of walnuts.  

For frosting I like to sprinkle a 1/2 - 1 Cup of chocolate chips on top of the cake as soon as it comes out of the oven.  After about a minute the chips will be melted enough to spread over the cake with a butter knife and cool as cake topping.

The Blendfresh Green scoop you will not notice the taste of.  It will just add nutrition to what could possibly be a dessert of very little nutritional value - just a fun treat once in a while, which this should be.  If you add 1/2 scoop of Fiber you probably won't notice it, but if you add a whole scoop of fiber you may want to add 3 Tbsp of water to keep your cake from becoming dry.  Use this rule of thumb with any cake or baked item that you want to add the extra Fiber to.

This is my adaptation of the "Perfectly Chocolate" Chocolate Cake from the Hershey's Recipe Collection Cookbook, 2008.

Protein Pancakes with light berry drizzle

Protein Pancakes

1/2 C rolled oats (preferred NOT quick oats)

1 C whole wheat flour

1 scoop Blendfresh protein powder

1/2 tsp baking soda

1/2 tsp sea salt

Blend the above ingredients together to mix in a Wildside jar.  Then add to the jar;

2 C very warm water

1 Tbsp coconut oil

1/2 tsp vanilla extract

1 scoop Blendfresh Red (optional)

Blend until it makes a smooth batter, you may add a little extra water if it's too thick.  You can pour straight from your blender jar onto a hot griddle.  I like to use a cast iron skillet (it adds trace amounts of iron to your foods) with coconut oil on it to keep food from sticking.  Watch for my post on coconut oil and why it's so good to add it to your recipes.  This recipe makes 12 hearty pancakes.  Two will be very filling, so the recipe easily serves 6 people.

Light Berry Drizzle (syrup)

1 1/2 C fresh (or frozen) raspberries

1 Tbsp maple syrup

Add the ingredients to your Blendtec Twister Jar if you have one.  This makes a smaller batch and you can use the Twister lid as a spatula to scrape down the food that hits the sides of the jar.  Pour it straight onto pancakes.  This is about the right amout of berry syrup for three people.  Some of the people at my table prefer maple syrup and so I make a small batch so I won't have any left over. 

If you double or triple the recipe, you can make this in a regular blender jar.  (It will be too small of a batch to gain speed in a large jar if you are just making a single batch).  If you are making a larger batch, you can use the hot soup setting and the blender blade will spin so fast that it actually uses friction to heat the syrup and you can serve it hot over the pancakes.  Yum!  If you are thinking about getting a better blender with some of these cool features click here.

This is the Blendtec Express Pro (see the led screen says "Gibbs Fam"?!).  It is holding the smaller Twister jar used to make the berry syrup.