Best Big Bertha Recipes
BERTHA'S BIG BOURBON BUNDT CAKE
This recipe came to me via a friend, Bertha, who just loved any cake that had booze in it. I have, in the past, eliminated the bourbon when making this for kids and it is still wonderful. Basically, it is a variation on a tunnel of fudge cake.
Provided by Kevin Ryan
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 2h40m
Yield 12
Number Of Ingredients 21
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt or tube pan.
- Beat 1 cup butter, cream cheese, 1 cup sugar, and 1/2 cup dark brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in 1 teaspoon vanilla and 1/4 cup bourbon.
- Sift together flour, 6 tablespoons cocoa powder, baking powder, and salt and set aside.
- Prepare the filling: combine 1/4 cup butter, 1/4 cup cocoa powder, 3/4 cup brown sugar in a food processor and pulse to combine. Transfer to a bowl and mix in pecan pieces and 1 tablespoon bourbon; set aside.
- Gradually add flour mixture to cake batter; beat on medium speed about 3 minutes. Spread half of the batter in bottom of the prepared pan and place teaspoonfuls of pecan filling around the center of batter. Cover with the remaining batter.
- Bake in preheated oven until a toothpick inserted in the cake comes out clean, 55 to 70 minutes. Let cool on wire rack for about 20 minutes.
- Invert cake onto a serving plate and allow it to cool completely before glazing.
- For the glaze: sift 1/4 cup cocoa powder with 1 cup confectioners' sugar. Mix in 1 teaspoon vanilla, 1 tablespoon of butter, and 4 tablespoons hot water; add 1 to 2 more tablespoons water until desired consistency is reached. Spoon glaze over top of cooled cake.
Nutrition Facts : Calories 648.1 calories, Carbohydrate 74.5 g, Cholesterol 135.9 mg, Fat 36.1 g, Fiber 3.6 g, Protein 8.5 g, SaturatedFat 18.5 g, Sodium 264.6 mg, Sugar 49.5 g
BIG BERTHA
This hot Mexican-style dish has Doritos®, cheeses, and tomatoes and may be served as a full meal or just as an appetizer.
Provided by Lisa Ness
Categories Cheese Dips and Spreads
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat vegetable oil in a large pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes.
- Pour whole tomatoes, stewed tomatoes, and green chiles into the pot with the onion and stir; bring to a simmer, reduce heat to medium-low, and cook at a simmer until thickened, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish.
- Spread about half the tomato mixture into the bottom of the prepared dish. Layer half the Cheddar cheese, half the Monterey Jack cheese, and half the corn chips, respectively, atop the tomato sauce. Repeat layering with remaining ingredients.
- Stir whipping cream and vinegar together until smooth; drizzle over the top of the casserole.
- Bake in the preheated oven until hot in the center, about 1 hour.
Nutrition Facts : Calories 615.7 calories, Carbohydrate 25.7 g, Cholesterol 126.8 mg, Fat 48.8 g, Fiber 2.5 g, Protein 22.4 g, SaturatedFat 26 g, Sodium 1017.7 mg, Sugar 5.3 g
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