BO-BO Cake
Crackerberries version of chocolate-strawberry shortcake
1 quart fresh or frozen strawberries
1 recipe chocolate fudge brownies
1 recipe meringue topping
In large glass bowl crumble half of the brownies into the bottom of the pan. Layer with half of strawberries, and half of the meringue; repeat. Save a few strawberries to got on top of the meringue.
A store bought brownie mix can be used, but a homemade version is below. If using fresh strawberries wash, cut and sprinkle with a tsp of sugar and let stand in fridge for an hour or two before using. The juice from the strawberries pour over the crumbled brownies makes the dessert moist and tasty.
Brownies:
2 cups all purpose flour
2 cups sugar
1 tsp baking soda
¼ tsp salt
1 cup butter
1/3 cup unsweetened cocoa powder
2 eggs
½ cup buttermilk
1½ tsp vanilla
Preheat oven 350°. Grease 13x9x2 inch pan.
In medium bowl mix flour, sugar, baking soda and salt; set aside.
In sauce pan combine butter, cocoa and 1 cup water. Bring mixture just to boiling, stirring constantly. Remove from heat and add to flour mixture, while beating with electric mixer on medium to high speed until thoroughly combined. Add eggs, buttermilk and vanilla and mix for one minute (batter will be thin). Pour into prepared pan and bake 25 minutes or until toothpick stuck in middle comes out clean. Let cool completely.
Meringue:
2 egg whites
½ tsp vanilla
¼ tsp cream of tartar
6 tbsp sugar
Let egg whites sit at room temperature for 30 minutes. In large mixing bowl combine egg whites, vanilla and cream of tartar. Beat with electric mixer until soft peaks form, about 2 minutes. Add sugar 1 tablespoon at a time, beating on high until stiff peaks form, about 5-6 minutes.
© Crackerberries 2013
