Four "C" Cake

COOKING with a Buz

TWIST ONE UP AND LET’S GET COOKING

Good day, my canna chefs, and welcome back, it’s Thanksgiving time and my favorite holiday of the year for sure. From succulent turkey breast, cranberry sauce, stuffing, mashed potatoes, and all the sweets, I love it all! This year's recipe will be one of my dessert favorites, it goes back to my earliest memories and is a nice change from the traditional pumpkin pie.

This Canna Cherry Chocolate Cosmic Cake is a quick and delicious way to get medicated this Thanksgiving and a sure tongue twister. We’ll just call it the 4 “C” Cake for short, so grab a bag of your favorite herb, twist one up and let's get cooking with a Buz!

INGREDIENTS:

1 tbsp baking powder

¾ cup cocoa powder

1 ½ cup granulated sugar

1 ¾ cup all-purpose flour

½ tsp salt 1

21 oz. can of Cherry Pie Filling

3 eggs

ICING:

¼ cup unsalted butter

¼ cup CannaButter

¼ cup shortening

⅓ cup unsweetened cocoa powder

2 cups confectioners sugar

2 tbsp milk

1 cup hot fudge topping

1 tsp vanilla extract

S T E P 1

Preheat to 350 degrees and grease and flour a 9”x13” pan. Then sift the cocoa and flour and mix with the sugar, salt, and baking powder in a mixing bowl, now whisk in the eggs and cherry pie filling, mix together until well blended, and add to the pan.

STEP 2

Bake for about 30-40 minutes then remove from the oven and let cool.

Time to make the icing, cream the butter and shortening together, sift the confectioners sugar and cocoa powder and add to the creamed butter mixture.

STEP 3

Now start adding the milk 1 tablespoon at a time and mix smooth before adding the next. Then all you need to do is to add the vanilla extract and hot fudge topping and mix until smooth. Once the cake is cooled add the icing and you’re all done, you’re 4 “C” Cake is ready for serving, enjoy!