BLACK AND TANS
The original Black & Tan is a layered drink of pale ale and dark beer served in British pubs. My Black & Tan looks like the drink but veers off in a sweet direction, alternating chunks of chocolate cake and scoops of ice cream in a Pilsner glass and topping it with whipped cream, to resemble beer foam. If you don't have time to start from scratch, you can use store-bought chocolate cake and ice cream, and your guests will still sit up and take notice when they see this dessert coming to the table.
Provided by Cat Cora
Categories dessert
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the cake: Preheat the oven to 325 degrees F and position a rack in the middle. Butter an 8-inch square baking pan.
- Pour the batter into the baking pan and smooth the top. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a rack.
- To assemble the black & tans: Invert the cooled cake onto a work surface and cut it into 6 equal rectangles. Cut each rectangle into squares about the size of ice cubes. Set out six Pilsner or similar glasses. Put 2 rounded scoops of ice cream into each glass. Divide the cake cubes evenly among the glasses, then add 1/2 scoop of ice cream to each glass, mounding it slightly in the center. Top with softly whipped cream to look like the frothy head on a pint of stout, allowing a drip to edge over the side. Serve immediately.
- Sift the flour, cocoa powder, baking soda, and salt onto a piece of waxed paper or into a medium bowl.
- With an electric mixer on medium speed, beat the butter and the sugar until light and fluffy, about 3 minutes. Add the oil, beating well. Beat in the egg, then the vanilla. On low speed, add the dry ingredients in 3 batches, alternating with the buttermilk, beginning and ending with the dry ingredients, scraping down the sides of the bowl and mixing just until the batter is smooth.
BLACK AND TANS
We are happy to announce that Jeanne Brophy has won our December 2005 "Cook the Cover" contest with her delicious variation on our [Mini Black-and-White Cookies](/recipes/food/views/233293) . Jeanne Brophy explains her variation: My variation is in the frosting. I'm not super crazy about the traditional approach. So thinking that this cookie is really a petite cake in disguise I developed a chocolate (Black) and peanut butter (Tan) buttercream frosting. Dee-licious!
Yield Makes about 5 dozen cookies
Number Of Ingredients 17
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Butter 2 large baking sheets.
- Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup. Beat together butter and sugar in a large bowl with an electric mixer at medium-high until pale and fluffy, about 3 minutes, then add egg, beating until combined well. Reduce speed to low and add flour mixture and buttermilk mixture alternately in batches, beginning and ending with flour mixture, and mixing just until smooth.
- Drop rounded teaspoons of batter 1 inch apart onto baking sheets. Bake, switching position of sheets halfway through baking, until tops are puffed, edges are pale golden, and cookies spring back when touched, 6 to 8 minutes total. Transfer to a rack to cool.
- Mix peanut butter and butter together with a hand mixer. Gradually blend in the sugar and half and half. Blend until fluffy and light. Can be prepared a day or two in advance, tightly wrapped, and refrigerated. Allow to come to room temperature before using.
- Mix cocoa and butter together with a hand mixer. Gradually blend in the sugar and half and half. Blend until fluffy and light. Can be prepared a day or two in advance, tightly wrapped, and refrigerated. Allow to come to room temperature before using.
- With offset spatula, spread peanut butter frosting over half of flat side of each cookie. Starting with cookies you iced first, spread chocolate frosting over other half.
BLACK AND TAN CAKE
This is a deep dark chocolate cake. The frosting is a peanut butter frosting that goes really well with the cake. Any type of frosting goes good on this cake. We like the peanut butter frosting. I make this in my jellyroll pan but, you can use a 9 X 13 inch cake pan.
Provided by Peggy Bragg @Ceeb
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees and grease a 9x13 pan. You can also use a jelly roll pan.
- Mix all Dry ingredients
- Add the wet ingredients and mix well with a wire whip. Batter will be very soupy.
- Pour into pan and bake for 25-35 minutes or until Toot pick comes out clean.
- Cool and frost with your favorite Frosting
- PEANUT BUTTER FROSTING
- Bring Butter, Peanut butter and milk to a boil in saucepan.
- In mixing bowl place 4 cups of powdered sugar. Pour in peanut butter mixture and mix well.If frosting to thin add more powdered sugar or if too thick add small amount of milk.
- Frost cake and enjoy
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