Friday, January 29, 2010

Why yes, I am totally Swedish

Why yes, I am totally Swedish

A true story that leads me to the recipe.

Somewhere about the year 1880, a young woman, named Charlotta left her
home land of Sweden and immigrated to America. She found work in Salt
Lake City as a housekeeper. Her employer introduced this twentyish yr
old single woman to Mr Solomon Joseph Despain. Though they didn't
speak each others language there was something that brought them
together. They courted for only a few weeks, through an interpreter,
and became engaged soon after. They are my great grandparents on the
Haws side. Charlotta was Solomons third plural wife.
I tell you this story for a few reasons.

1. Charlotta is obviously a very faithful woman to jump into a plural
marriage situation- something I'm still not sure about. I am sincerely
honored to have her as a foremother.
2. The quick engagement of Charlotta and Solomon shines a little light
on her gr gr granddaughter Lauras similarly quick engagement
3. I was totally obligated to make this
Swedish sticky chocolate cake kladdkaka from

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1 pinch salt
2 eggs
1 1/3 cups white sugar
1 tablespoon vanilla extract
1/2 cup butter, melted
Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-
inch pie plate.
Sift together the flour, cocoa powder, and salt; set aside. Stir the
eggs into the sugar until smooth. Add the flour mixture, and stir just
until combined. Pour in the vanilla extract and butter; stir until
well combined. Pour into prepared pie plate.
Bake on the lower rack of the preheated oven for 35 minutes, or until
the center has slightly set. Allow cake to cool for 1 hour in the pie
plate. Serve warm, or refrigerate overnight and serve cold.

Dave and I had a little bit last night. We warmed it up and had a
tiny bit of ice cream with it. It was kinda too sweet, but in small
quantities it was heavenly.


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