You know you are a “beginning” baker when you don’t have the appropriate pan to bake a dessert. It’s okay though, it happens to everyone, and purchasing new bakeware is a sign of adventure in the kitchen.
I was searching for a dessert to whip up for Mother’s Day.
Thumbing through my Hershey’s cookbook, this jumped out at me for its combination of chocolate and berries. In addition, the cool whip topping makes any dessert (seem) light!
Ingredients- Serves 8 generous slices
Prep time: 60 minutes, divided
Cook time: 50 minutes
1 cup sugar, divided
1/2 cup (1 stick) butter or margarine, softened
2 teaspoons vanilla extract, divided
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup semi-sweet chocolate chips, divided
1 container (16 oz.) dairy sour cream
2 cups frozen non-dairy whipped topping, thawed
Fresh strawberries and raspberries
Preheat oven to 350°F. Grease 9-inch springform pan. Beat 1/2 cup sugar and butter in large bowl until creamy. Then, mix in 1 egg and 1 teaspoon vanilla; beat! Mix in flour and baking powder. Once smooth, stir in 1/2 cup chocolate chips. Spread dough on the bottom of pan, pressing lightly.
Mix sour cream, remaining sugar, eggs and vanilla in a separate bowl; mix in remaining chocolate chips. Spread over pressed dough in pan. Bake 50 to 55 minutes until edges are lightly browned. Remove side of pan when cooled and ready to serve. Spread whipped topping over top.
To make the chocolate drizzle, melt chocolate in sauce pan over medium heat and drizzle. Refrigerate until ready to serve; garnish with berries before serving.
Recipe adapted from Hershey’s