My husband is not allowed to eat chocolate. He especially should not eat any type of chocolate for dessert right before he goes to bed. We have no idea why, but something in chocolate makes him have really, really strange and active dreams.
After even the smallest amount of chocolate, he will talk, yell, flail his arms, sit straight up and have the most eventful dreams. One night he was dreaming that he was in the military, in the middle of a war and was trying to save one of his platoon by grabbing him (which of course turned out to be me) and throw them ("us") into a nearby trench for safety. Luckily, I was able to wake him up before he threw us off the bed onto the floor. Herein is why he is definitely not allowed to have chocolate at night...I rest my case (so I can get rest).
That being said, he will not be getting a heart shaped box of chocolates for Valentine's Day. Instead, I will need to come up with another dessert to take the place, like the one I made last week.
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| Served in a martini glass with mini scoops of ice cream, for a more fancy version. |
This dump cake version is so light and refreshing, I think it is now one of our favorite pairings. My husband could not stay out of it, which says a lot...and best of all, no chocolate!!!
Raspberry-Lemon Dump Cake
(2) 21 oz. cans Raspberry Pie Filling (like Comstock brand)
1 box Lemon Supreme Cake Mix (unprepared)
1 cold stick of butter
Preheat oven to 350 degrees. Spray a 9 x 13 glass baking dish with non-stick spray.
Pour both cans of raspberry pie filling in baking dish and spread evenly.
Sprinkle dry lemon cake mix and distribute evenly all over pan, covering pie filling thoroughly.
Cut butter in thin slices and place all over cake mix.
Bake in oven approximately 45-60 minutes, until butter topping has melted and crust is slightly golden brown.
Remove from oven and let set until slightly warm/room temperature. Serve with vanilla ice cream.
One Year Ago: Dark Chocolate Cupcakes with Peanut Butter Frosting
