Desserts at 1886 Cafe & Bakery


Recipes for Dessert

1886 Cafe and Bakery Chocolate Cake

2 Cups Cake Flour
2 Cups Sugar
2 Sticks Butter
1 Cup Buttermilk
2/3 Cup Water
1 Tsp. Baking Soda
2 Eggs, beaten
1/2 Cup Cocoa
2 Tsp. Vanilla

Preheat oven to 350 degrees Combine sugar and flour. Add eggs and baking soda and vanilla to buttermilk and stir. Combine butter, watere, and cocoa and heat until butter is melted. Add butter mixture and buttermilk mixture to flour and sugar. Stir by hand until well mixed. Pour into 9x12 inch sprayed pan. Bake 40 to 45 minutes or until a toothpick inserted into the center comes out clean. Cool in pan while preparing the 1886 glaze.

1886 Chocolate Glaze

2 Cups Powdered Sugar (sifted)
1 Stick Butter
1/2 Cup Cocoa
1 Tsp. Vanilla
1/4 Cup Buttermilk (enough to make icing spreadable)
1 Cup Chopped Pecans (for Top)

Melt butter, cocoa, vanilla and add to powdered sugar. Whisk and add buttermilk until a smooth, pourable consistency. Release cake from pan by turning upside down on cake cardboard or serving tray. Pour fresh glaze over cake, allowing the cake to soak up the glaze. Top with chopped pecans. Cut into 2 inch squares and serve.

1886 Cafe and Bakery Cheese Soup

1/4 cup butter
1/2 cup onion, minced
1/2 cup carrot, minced
1/2 cup celery, minced
1/4 cup flour
1 1/2 tablespoons cornstarch
4 cups chicken stock
4 cups milk
1/4 teaspoon baking soda
1 pound grated Velveeta or mild cheddar
1 teaspoon dried parsley
1 dash cayenne or to taste
1 dash paprika or to taste
1 teaspoon salt or to taste
1 teaspoon white pepper or to taste

Melt butter in a heavy saucepan. Over medium-high heat, sauté the onions, carrots and celery until translucent and tender, about 3 to 5 minutes. Stir in flour and cornstarch. Cook about 3 to 5 more minutes. Add stock and milk gradually, blending until smooth, and reduce by 1/4. Do not allow to boil at any point. Add baking soda and cheese and stir until melted and thickened, about 10 minutes. Add parsley, cayenne, and paprika. Keep soup warm over very low heat or in a double boiler if not using immediately. Season with salt and pepper to taste. Serves 6 to 8.

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