Mortons The Steakhouse Carrot Cake Recipe 45

MORTON'S THE STEAKHOUSE CARROT CAKE RECIPE - (4/5)

Steps:

• Cake: Preheat oven to 350. Generously gutter and flour 2 - 9" or 3 - 8" pans. In a bowl, sift together the flour, baking soda, cinnamon and salt. In a large bowl (or stand mixer) whisk the oil, butter and sugar until fluffy. Add the eggs one at a time until well blended. Add the vanilla and buttermilk and beat until blended. Stir half the flour mixture into the batter. Add the pineapple, carrots, coconut and 1 cup of the walnuts. Mix well with spatula. Add the remaining flour and fold with a spatula. Divide the batter evenly between the pans. Bake for about 40 minutes or until sides of cake pull away from the pan and a toothpick comes out clean. Glaze: In a small saucepan, mix sugar, buttermilk, butter, corn syrup and baking soda until well blended. Set the pan over medium heat and bring to a simmer. Cook for about 3 minutes, stirring until heated and the sugar is dissolved. Remove from the heat and whisk in the vanilla. Set aside and keep warm. Remove the cakes from the oven and cool in the pans on a wire rack. Using a toothpick, poke about 20 holes in the top crust of each cake (don't go more than halfway through). Whisk glaze and pour evenly over the cake layers. Let the cakes cool completely, then cover them with plastic wrap. Refrigerate at least 2-8 hours. Frosting: In a stand mixer with paddle attachment on, beat butter and cream cheese for about minutes or until fluffy. Add the sugar, juice, zest and vanilla. Mix on low until the sugar is mixed then increase to medium and beat for about a minute or until frosting is smooth. Assembly: Remove the cakes from the fridge and invert one on your cake surface glazed side down. Put about 1/3 of the frosting on the center of the cake layer and spread. Place the other layer on top of the frosted layer, glazed side down and frost. Decorate with remaining nuts if you like.

MORTON'S LEGENDARY HOT CHOCOLATE CAKE

Steps:

• Preheat oven to 350.
• Generously butter the six 6-inch souffle cups and sprinkle each with granulated sugar.
• Tap out the excess sugar.
• In the top of a double boiler set over barely simmering water, melt the butter and chocolate together.
• Remove the top of the double boiler pan from the heat.
• In the bowl of an electric mixer fitted with the whisk attachment and set on low speed, beat the egg yolks and eggs for about 2 minutes, or until light and smooth.
• With the mixer running, pour the melted chocolate into the bowl and mix for about 2 minutes longer.
• Put the confectioner's sugar and flour in a fine-mesh sieve and sprinkle it into the chocolate mixture.
• With the mixer on medium speed, beat for 30 seconds, or until well mixed.
• Pour the batter into the prepared souffle cups, leaving about 1/4 inch of space below the rim.
• Set the souffle cups on a baking sheet and back for 18 to 20 minutes, or until puffed and about 1 inch higher than the rim.
• The centers will be soft but not sticky.
• Remove the cakes from the oven and immediately invert each onto a serving plate.
• Remove the cup and garnish each plate with three raspberries and a scoop of vanilla ice cream.

MORTON'S THE STEAKHOUSE CHOPPED SALAD

Steps:

• To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
• Whisk the mustard and salad dressing mix until well mixed.
• Add the olive oil and whisk until the dressing is emulsified.
• Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
• Note: If you use Good Seasons brand mix, two packets work well.
• To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
• Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
• Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
• Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
• Add the vinaigrette, toss well, and serve.
• Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.