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Life has always been sweet on Georgia’s Peach Cove Island, but a case of murder has Marygene Brown down in the pits…
For generations, the women of the Brown family on Peach Cove Island have been known for their Southern sass and sweet homemade desserts at their beloved Peach Diner. Since their mother’s passing two years ago, Marygene has been stuck in Atlanta while her sister Jena Lynn has been running the family business. Now Marygene has left her husband and returned to her hometown, where she can almost feel Mama’s presence.
But all is not peachy back home. Marygene has barely tied on an apron when a diner regular drops dead at the counter. When it turns out the old man’s been poisoned, Jena Lynn is led away in handcuffs and the family eatery is closed. Now, to save her sister and the diner, Marygene must find the real killer. With some startling assistance from her Mama’s spirit, Marygene will be serving up a special order of just desserts…
Includes Seven Recipes from Marygene’s Kitchen!
To Die For Chocolate Mango Beer Cake With Chocolate-Coconut-Raspberry Frosting
1½ cups Blue Moon Mango beer
1½ cups unsalted butter
1 cup dark chocolate cocoa powder
3 cups Swans cake flour
3 cups brown sugar
2¼ teaspoons baking powder
½ teaspoon salt
4 large eggs
¾ cup sour cream
Preheat the oven to 350°F.
Spray two 8-inch cake pans 3-inches deep with baking spray. Line the bottoms with parchment paper circles.
Place the mango beer and butter in a large sauce pan. Heat on medium until the butter melts.
Remove the pan from heat and add cocoa powder. Whisk until smooth. Set aside to cool to room temperature.
In a Ziploc bag or bowl, combine flour, sugar, baking powder, and salt.
In a mixing bowl fitted with the paddle attachment, beat together eggs and sour cream.
Add the cool beer-cocoa mixture and mix on low. Scrape down the sides and add the flour mixture. Mix for about a minute and divide between the pans.
Bake 30 to 35 minutes or until a cake tester comes out clean. Don’t overbake.
Cool on a rack in the pans for 10 minutes before turning out and allowing the cakes to finish cooling on the rack.
For the frosting
1 pound semisweet chocolate
2 cups heavy whipping cream
2 teaspoons vanilla extract
Shredded sweetened coconut
Heat cream in a saucepan or microwave and bring it to a simmer. Place the chocolate in a large heatproof bowl. Pour the hot cream over the chocolate and stir until the mixture is completely smooth. Stir in the vanilla. Refrigerate a minimum of 1½ to 2 hours, stirring occasionally.
Remove the parchment paper and trim the cakes to a flat top. Assemble by spreading frosting on the bottom layer and topping it with shredded coconut. Top with the remaining layer and frost the entire cake. Top with raspberries around the perimeter of the layer and coconut in the middle.
Chill until ready to serve.
About the Author
Kate Young writes humorous southern mystery novels. She is a member of Sisters in Crime and the Guppy Chapter. Kate lives in a small town in Georgia with her husband, three kids, and Shih Tzu. When she is not writing her own books, she’s reading or cooking.
Website – https://www.kateyoungbooks.com
Facebook – https://www.facebook.com/AuthorKateYoung/
Twitter – https://twitter.com/KAYoungBooks
GoodReads – https://www.goodreads.com/author/show/6527572.Kate_Young
BookBub – https://www.bookbub.com/profile/kate-young-b3339e9c-d2e4-482d-a637-5afd7b064d73
The author is hosting a pre-order contest with fabulous prizes!
One grand prize winner will receive:
*A gorgeous Coach Avenue Tote and Coach wristlet (value $450) and a $100 gift card to either Amazon or B&N.
Two Runners Up will receive:
*A $10 gift card to either Amazon or B&N and an autographed paperback copy of Southern Sass and Killer Cravings.
Enter the giveaway here: https://www.kateyoungbooks.com/pre-order-contest.html