Raspberry Danish Murder (Hannah Swensen #22)(34)

Finally, sprinkle in the 12-ounce bag of mini chocolate chips and mix those in on LOW speed.





Shut off the mixer, scrape down the sides of the bowl, and give your batter a final stir by hand.





Use a rubber spatula to transfer the cake batter to the prepared Bundt pan.





Smooth the top of your cake with the spatula and put it into the oven.





Bake your Ultimate Fudgy Chocolate Cake at 350 degrees F. for 55 minutes.





Before you take your cake out of the oven, test it for doneness by inserting a cake tester, thin wooden skewer, or long toothpick midway between the sides of the circular ring. (You can’t insert it in the center of the cake because that’s where the crater is!)





If the tester comes out clean, your cake is done. If there is still unbaked batter clinging to the tester, shut the oven door and bake your cake in 5-minute increments until it’s done.





Once your cake is done, take it out of the oven and set it on a cold stove burner or a wire rack.





Let your cake cool for 20 minutes and then pull the sides away from the pan with impeccably clean fingers. Don’t forget to do the same for the crater in the middle.





Tip the Bundt pan upside down on a platter and drop it gently on a towel on the kitchen counter. Do this until the cake falls out of the pan and rests on the platter.





Cover your Ultimate Fudgy Chocolate Bundt Cake loosely with foil and refrigerate it for at least one hour. Overnight is even better.





Frost your cake with Cool Whip Fudge Frosting. (Recipe and instructions follow.)





Yield: At least 10 pieces of decadent chocolate cake. Serve with tall glasses of ice-cold milk or cups of strong coffee.





COOL WHIP FUDGE FROSTING




This recipe is made in the microwave.





8-ounce (by weight) tub of FROZEN Cool Whip

(Do not thaw!)

6-ounce (by weight) bag of chocolate chips (I used

Nestle semi-sweet chips)





Hannah’s 1st Note: Make sure you use the original Cool Whip, not the sugar free or the real whipped cream.





Place the Cool Whip in a microwave-safe bowl.





Add the chocolate chips to the bowl.





Microwave the bowl on HIGH for 1 minute and then let it sit in the microwave for an additional minute.





Take the bowl out of the microwave, then stir to see if the chocolate chips are melted. If they’re not, heat them in 30-second intervals with 30-second standing times in the microwave until you succeed in melting the chocolate chips.





Let the bowl sit on the countertop or on a cold burner for 15 minutes to thicken the icing.





When the time is up, give the bowl a stir and remove your cake from the refrigerator. Frost your Ultimate Fudgy Chocolate Bundt Cake with the frosting and don’t forget the crater in the middle. You don’t need to frost all the way down. That’s almost impossible. Just frost an inch or so down the crater.





Return your cake to the refrigerator for at least 30 minutes before cutting it and serving it to your guests.





Hannah’s 2nd Note: You can also use this icing on cookies. Simply frost and let your cookies sit on wax paper on the kitchen counter until the frosting has set and is dry to the touch.





Yield: This frosting will frost a batch of cookies, a 9-inch by 13-inch cake, a Bundt cake, or a round two-tier layer cake.





Hannah’s 3rd Note: I always keep a tub of original Cool Whip and a bag of chocolate chips on hand to make this easy and delicious chocolate frosting.





Chapter Twelve


Grandma Knudson sat in her favorite chair as Hannah poured tea. The tea tray contained the teapot in a cozy, lemon, sugar, cream, and two bone china cups with saucers. The only thing missing on the tea tray was the pair of white gloves that Grandma said were passé.

“Thank you, Hannah,” Grandma said, as she accepted the saucer and cup of tea from Hannah. “You do this beautifully, dear.”

“Thank you. It’s only because you taught me,” Hannah returned the compliment.

Grandma Knudson looked pleased. She took a sip of her tea, smiled at Hannah, and asked, “Are you glad you’re married, Hannah?”

“Oh, yes,” Hannah said quickly, but she was a bit taken aback. Grandma wasn’t usually this personal. “Ross is a wonderful husband.”

“I’m glad to hear it, dear. To tell you the truth, I think you two make a perfect pair.”

Suddenly, almost by magic, the scene changed to the Red Owl Grocery. Hannah was standing by the meat counter, trying to decide what she should buy for dinner.

“The salmon is good today,” Florence told her, leaning forward in her snow-white butcher’s apron. “It just came in from Alaska.”

Hannah smiled. She loved salmon. “That gives me a wonderful idea, Florence! Ross loves salmon so I’ll take three pieces. And I’ll make Salmon Wellington for Ross.”