Ingredients One box chocolate cake mix Some butter Some sugar Garnish Ingredients 1 Cup toasted pumpkin seeds 1 Cup fresh raspberries Some mint leaves
Day Before
The Chocolate Cake
Make a normal chocolate cake from a box. (Amen & hallelujah. Ain't nobody got time for homemade cake.) After it cools completely, slice it into onebyfourinch strips, around the size of a finger. (That is Aaron's description, and I think it is VERY CREEPY.) Roll each cake strip in sugar. Store all these in a closed container until tomorrow.
Right before serving, sear the sugared cake fingers in a hot skillet with butter. Sear on all four sides. This will just take a minute. In a bowl, whisk together milk jam* and crème fraîche. To serve, stack two or three warm cake fingers (oh my gosh I need counseling now) on each guest's plate. Pour the milk jam* on top and sprinkle with the toasted pumpkin seeds, raspberries, and mint leaves.
Day Of
*Recipes from the Bonus Supper Club recipes at the end of Chapter 19
#ForTheLove Book Club faithgateway.com/forthelove
I cann Serve thisot even with this . a legend dessert & becom ary Hom e e C ~Jen Ha tmaker ook.