A marble cake made with Hershey syrup plus a crab and artichoke dish will be a treat, this year or next.
Bart Kennedy of Baltimore requested a hot crab and artichoke dipnoting that he had been unsuccessful in locating this recipe. "I would appreciate an answer," he wrote.
Rochelle Eisenberg, senior account executive with the Old Bay Co. in Baltimore, responded. She sent a recipe that was submitted in a contest Old Bay held in Florida. "It is delicious," Chef Gilles Sygloski says.
Hot Artichoke and Crab Dip
Makes 2 cups
1/2 cup mayonnaise
1/2 cup sour cream
7 ounce can artichoke hearts, chopped and drained.
6 1/2 ounces fresh lump crab meat
1/3 cup grated fresh Parmesan cheese
1/8 teaspoon hot sauce
1/2 teaspoon Old Bay seasoning.
Mix all ingredients and bake in a small casserole dish for 20 minutes at 350 degrees. Serve with crackers.
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Ruth Burgen of Catonsville wrote that she had misplaced her recipe for a marble cake made with Hershey syrup and she would like to bake one for her granddaughter. Connee Sheckler of Arbutus responded.
Sheckler's Marble Cake
2 1/2 sticks butter, softened
2 cups sugar
2 teaspoons vanilla extract
3 1/8 cups cake flour
3 3/4 teaspoons baking powder
1 1/2 cups milk
5 egg whites
1/4 cup Hershey's Chocolate Syrup
Heat oven to 350 degrees. Grease and flour a 13-by-9-by-2-inch baking pan. In a large bowl, beat the butter, sugar and vanilla until fluffy. Combine flour and baking powder and add to bowl gradually, alternating with milk. Beat until blended.
In a small bowl, beat egg whites until stiff and fold into batter. Remove 1 1/2 cups batter to a separate bowl and stir in syrup. Spoon the two batters, plain and chocolate, alternately into the baking pan and swirl with a spatula for a marbled effect. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool before frosting.
Frosting
6 tablespoons butter
2 1/2 cups powdered sugar
4 tablespoons milk
2 teaspoons vanilla
Beat butter and powdered sugar until fluffy. Add milk and vanilla and beat until spreadable. Frost cake. Drizzle additional chocolate syrup over frosting, making a zig-zag pattern.
Chef Syglowski, with the help of chefs and students at the Baltimore International Culinary College, tested these recipes.
If you are looking for a recipe or can answer a request, maybe we can help. Write to Ellen Hawks, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278.
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