CHOCOLATE
PEAR CAKE
3/4 c. butter or margarine
3/4 c. sugar
3 eggs
1/4 c. cocoa
1 tbsp. vanilla extract
1 c. all-purpose flour
1/4 tsp. salt
2 pears, peeled, cored & sliced
Powdered sugar
4 pear slices for garnish
This dessert, a cross
between a cake and a pastry, is baked in a thin layer and turns
cake-like in texture as it bakes. It is very attractive to serve
because as the batter rises it creates a frame around each piece
of fruit. It is great served either warm, topped with ice cream,
or completely cooled.
For 1 cake, 8 servings, you
will need TIPS: For an interesting variation, use apples in
place of pears, omit the cocoa and add 1 teaspoon cinnamon to
the batter before pouring into pan. Cream butter with sugar
until well blended. Add eggs and beat until light and fluffy.
Stir in cocoa, vanilla, flour and salt, mixing well. Spread into
buttered and floured 11 inch round shallow pan or tart pan with
a removable bottom. Batter should be no more than 1/2 inch deep.
Arrange pears over batter,
pressing slices into batter to create an attractive
overall pattern. Bake at 375
degrees for 30 to 35 minutes or until cake is firm when touched.
Cool and dust with powdered sugar. Remove sides of pan when
ready to serve. Garnish with fresh pear slices.
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