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More Icing On The Cake Rolls In

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By JEFF HOUCK

jhouck@tampatrib.com

Published: November 2, 2008

Back in early September, Heather Adkins of Tampa asked readers for help in finding a brown sugar icing her grandmother used to make as a topping for chocolate cake.

The recipes roll in still. Dori Buhl of Land O' Lakes sent her favorite recipe for Adkins to try.

Request For Dressing

Leila Thompson of Tampa would like to know whether anyone has the recipe for the red French salad dressing from the Maas Bros. restaurant in downtown Tampa.

"It has been probably 25 years since I have tasted the dressing, but I have never forgotten how unusual and delicious it was," Thompson writes.

In A Jam For Cake

Recent recipes included here for caramel and penuche icings put Carol Larmon of Tampa in mind of a delicious cake she enjoyed while living in Kentucky back in the 1960s.

"Called jam cake, it was made, as I remember, with blackberry jam with seeds," she e-mails. "I think the cake was either a kind of spice or light chocolate, and always iced."

An Extra Recipe To Try

Last month, the Girl Scouts of West Central Florida hosted their annual Dessert First fundraiser at the Renaissance Vinoy Resort in St. Petersburg. During the evening, eight chefs from local restaurants competed to see who made the best dessert using Girl Scout cookies as the main ingredients.

This year's winner (I was a judge, luckily enough) was Richard Bottini of Six Tables Restaurant in Tampa. His Guava Butter Tart With Dulce De Leches was so outstanding, I had to share the recipe above.

BROWN SUGAR ICING
2 tablespoons cocoa

2 tablespoons cornstarch

1 teaspoon margarine
1.5 cups brown sugar

1 teaspoon vanilla
1 cup water, boiled

Mix cocoa, cornstarch, margarine, brown sugar and vanilla in saucepan. Add water. Cook on low heat until mixture thickens.

GUAVA BUTTER TART WITH DULCE DE LECHES

1 pound butter
8 cups brown sugar

4 eggs

8 cups flour
1 tablespoon baking powder

2 boxes Dulce de Leche cookies, cubed

1 pound guava paste, cubed

Preheat oven to 350 degrees. Cream butter and sugar. Add eggs one at a time to incorporate. In a separate bowl, fold together guava, cookies, butter and sugar. Sift flour and baking powder and fold in just until well-mixed.

Pour into buttered and floured pan, and bake until set but moist. Allow to cool and enjoy.

Serves 6 to 8.

Looking for a recipe? Write to Jeff Houck, The Tampa Tribune, P.O. Box 191, Tampa FL 33601; or jhouck@tampatrib.com.

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