That’s Right: CHOCOLATE GRAVY!
I got an advanced copy of Francine Bryson’s new book Blue Ribbon Baking from a Redneck Kitchen and I knew I was in for a ride. I was a fan of hers from The American Baking Competition TV show. Her positive attitude and fun loving nature was perfect for TV and it is perfect for a cookbook. She invites you right into her kitchen table for a chat fest and a big ‘ole slice of cake. Now I was leafing through the book and came to this recipe – Chocolate Gravy – and I could not pass it up. I’m not saying I will eat this everyday, but let’s just say I am very glad such a thing exists. Thank you Francine! We are also featuring her Turtle Cake Roll and Blue Ribbon Pumpkin Cake as well as a rollicking convo with Francine herself. Reprinted from Blue Ribbon Baking from a Redneck Kitchen Copyright (c) 2014 by Francine Bryson. Photographs copyright (c) 2014 by Ben Fink. Published by Clarkson Potter, a division of Penguin Random House, LLC. Image above Dédé Wilson
I’ve been fed chocolate gravy all my life; we put it on anything that’s kind of bland, like hoecakes, biscuits, or toast. Me, I’ll just eat it out of the pot with a spoon, too! I put all the dry ingredients in a jar together and then cook some up when the kids are wanting it. It ain’t good when it’s cold, so don’t even try it that way.
- 1 cup sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon self-rising flour (I use White Lily)
- Pinch of salt
- ¹⁄₄ teaspoon pure vanilla extract
- 1 tablespoon unsalted butter
- In a medium saucepan, combine the sugar, cocoa powder, flour, and salt. Stir in 1¹⁄₄ cups water and the vanilla extract. Bring to a boil over medium heat and cook, stirring occasionally, until thick, about 15 minutes. Remove from the heat and add the butter.
- Serve warm.
Top Image: Dédé Wilson