Well, it’s after Memorial Day, albeit not quite summer. But the weather has been over 90 degrees, so it’s summer in my book.
With those high temps inevitably come thunderstorms, and today is one of those black sky tumultuous days. So a hurricane cake is in order.
This is one of those “dump cake” recipes I grew up with - nothing new or particularly “haute cuisine,” but certainly tasty, and worth cozying up with on a stormy night in front of my television, enjoying my twenty-fifth viewing of Casablanca.
1 1/2 cup sugar
2 cups plain flour
2 teaspoons baking soda
1 dash salt
2 cups canned peaches with juice
1/2 cup packed brown sugar
1 cup chopped walnuts
1/2 cup flaked coconut
3/4 cup sugar
1/2 cup margarine
1/2 cup evaporated milk
1 cup flaked coconut
1/2 cup chocolate chips
1/2 cup butterscotch chips
If desired, use two recipes of icing, which is what I did here.
Sift together the first four ingredients; beat in eggs and peaches. Pour into lightly greased and floured 9x13 pan. Mix brown sugar and walnuts together and sprinkle over batter. Bake at 325 degrees F for 40 minutes. Spread icing on cake while hot.
Icing: Combine the first three ingredients in a saucepan; boil for two minutes. Add coconut. Spoon icing over cake as soon as cake is removed from the oven and top with chips. Serve warm.
And now, I must go. Ilsa has just gotten on the plane, and Rick is about to utter one of the best movie lines of all time.