The Green Velvet Chair
Hugo’s Hot Cocoa 1/2 c white sugar 1/3 c unsweetened cocoa powder 1/8 tsp ground cinnamon 1pinch salt 1/3 c boiling water 3 1/2 c milk ½ c heavy cream, 1/4 teaspoon almond extract 8 large marshmallows, or whipped cream (optional) 1. Whisk together sugar, cocoa powder, salt and cinnamon in a saucepan; stir in boiling water. Whisk until sugar is dissolved. 2. Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes. Stir in milk and heavy cream. Turn down heat to medium low and continue cooking until hot. *DO NOT BOIL* 3. Remove from heat and add almond extract. Stir. 4. Pour into mugs and top with marshmallows or whipped cream. 5. Serve Mrs. P’s Dark Chocolate Cake 2 cups all purpose flour 2 cups sugar 3/4 cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1 cup cold brew coffee 1 cup milk 1/2 cup vegetable oil 2 teaspoons vinegar Preheat oven to 350 degrees F (175 degrees C). Grease and flour cake pans. You can use either a 9x13 or a 10 inch bundt pan or make approximately 24 cupcakes. In a bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Pour in the eggs, coffee, milk, oil, vinegar. Mix until smooth. Pour the batter into your prepared pan(s) or lined cupcake pans. Bake for 35-40 minuets for 9x13 or bundt pan. 15-20 minuets for cupcakes. Ice with sour cream frosting, chocolate ganache or serve it plain.
A Division of Misty Harbor Media
The Green Velvet Chair
Hugo’s Hot Cocoa 1/2 c white sugar 1/3 c unsweetened cocoa powder 1/8 tsp ground cinnamon 1pinch salt 1/3 c boiling water 3 1/2 c milk ½ c heavy cream, 1/4 teaspoon almond extract 8 large marshmallows, or whipped cream (optional) 1. Whisk together sugar, cocoa powder, salt and cinnamon in a saucepan; stir in boiling water. Whisk until sugar is dissolved. 2. Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes. Stir in milk and heavy cream. Turn down heat to medium low and continue cooking until hot. *DO NOT BOIL* 3. Remove from heat and add almond extract. Stir. 4. Pour into mugs and top with marshmallows or whipped cream. 5. Serve Mrs. P’s Dark Chocolate Cake 2 cups all purpose flour 2 cups sugar 3/4 cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1 cup cold brew coffee 1 cup milk 1/2 cup vegetable oil 2 teaspoons vinegar Preheat oven to 350 degrees F (175 degrees C). Grease and flour cake pans. You can use either a 9x13 or a 10 inch bundt pan or make approximately 24 cupcakes. In a bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Pour in the eggs, coffee, milk, oil, vinegar. Mix until smooth. Pour the batter into your prepared pan(s) or lined cupcake pans. Bake for 35-40 minuets for 9x13 or bundt pan. 15-20 minuets for cupcakes. Ice with sour cream frosting, chocolate ganache or serve it plain.
A Division of Misty Harbor Media
Hugo’s Hot Cocoa 1/2 c white sugar 1/3 c unsweetened cocoa powder 1/8 tsp ground cinnamon 1pinch salt 1/3 c boiling water 3 1/2 c milk ½ c heavy cream, 1/4 teaspoon almond extract 8 large marshmallows, or whipped cream (optional) 1. Whisk together sugar, cocoa powder, salt and cinnamon in a saucepan; stir in boiling water. Whisk until sugar is dissolved. 2. Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes. Stir in milk and heavy cream. Turn down heat to medium low and continue cooking until hot. *DO NOT BOIL* 3. Remove from heat and add almond extract. Stir. 4. Pour into mugs and top with marshmallows or whipped cream. 5. Serve Mrs. P’s Dark Chocolate Cake 2 cups all purpose flour 2 cups sugar 3/4 cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1 cup cold brew coffee 1 cup milk 1/2 cup vegetable oil 2 teaspoons vinegar Preheat oven to 350 degrees F (175 degrees C). Grease and flour cake pans. You can use either a 9x13 or a 10 inch bundt pan or make approximately 24 cupcakes. In a bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Pour in the eggs, coffee, milk, oil, vinegar. Mix until smooth. Pour the batter into your prepared pan(s) or lined cupcake pans. Bake for 35-40 minuets for 9x13 or bundt pan. 15-20 minuets for cupcakes. Ice with sour cream frosting, chocolate ganache or serve it plain.
The Green Velvet Chair
  •  

Hugo’s Hot Cocoa 1/2 c white sugar 1/3 c unsweetened cocoa powder 1/8 tsp ground cinnamon 1pinch salt 1/3 c boiling water 3 1/2 c milk ½ c heavy cream, 1/4 teaspoon almond extract 8 large marshmallows, or whipped cream (optional) 1. Whisk together sugar, cocoa powder, salt and cinnamon in a saucepan; stir in boiling water. Whisk until sugar is dissolved. 2. Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes. Stir in milk and heavy cream. Turn down heat to medium low and continue cooking until hot. *DO NOT BOIL* 3. Remove from heat and add almond extract. Stir. 4. Pour into mugs and top with marshmallows or whipped cream. 5. Serve Mrs. P’s Dark Chocolate Cake 2 cups all purpose flour 2 cups sugar 3/4 cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1 cup cold brew coffee 1 cup milk 1/2 cup vegetable oil 2 teaspoons vinegar Preheat oven to 350 degrees F (175 degrees C). Grease and flour cake pans. You can use either a 9x13 or a 10 inch bundt pan or make approximately 24 cupcakes. In a bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Pour in the eggs, coffee, milk, oil, vinegar. Mix until smooth. Pour the batter into your prepared pan(s) or lined cupcake pans. Bake for 35-40 minuets for 9x13 or bundt pan. 15-20 minuets for cupcakes. Ice with sour cream frosting, chocolate ganache or serve it plain.
A Division of Misty Harbor Media
The Green Velvet Chair
Hugo’s Hot Cocoa 1/2 c white sugar 1/3 c unsweetened cocoa powder 1/8 tsp ground cinnamon 1pinch salt 1/3 c boiling water 3 1/2 c milk ½ c heavy cream, 1/4 teaspoon almond extract 8 large marshmallows, or whipped cream (optional) 1. Whisk together sugar, cocoa powder, salt and cinnamon in a saucepan; stir in boiling water. Whisk until sugar is dissolved. 2. Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes. Stir in milk and heavy cream. Turn down heat to medium low and continue cooking until hot. *DO NOT BOIL* 3. Remove from heat and add almond extract. Stir. 4. Pour into mugs and top with marshmallows or whipped cream. 5. Serve Mrs. P’s Dark Chocolate Cake 2 cups all purpose flour 2 cups sugar 3/4 cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1 cup cold brew coffee 1 cup milk 1/2 cup vegetable oil 2 teaspoons vinegar Preheat oven to 350 degrees F (175 degrees C). Grease and flour cake pans. You can use either a 9x13 or a 10 inch bundt pan or make approximately 24 cupcakes. In a bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Pour in the eggs, coffee, milk, oil, vinegar. Mix until smooth. Pour the batter into your prepared pan(s) or lined cupcake pans. Bake for 35-40 minuets for 9x13 or bundt pan. 15-20 minuets for cupcakes. Ice with sour cream frosting, chocolate ganache or serve it plain.
A Division of Misty Harbor Media
The Green Velvet Chair
Hugo’s Hot Cocoa 1/2 c white sugar 1/3 c unsweetened cocoa powder 1/8 tsp ground cinnamon 1pinch salt 1/3 c boiling water 3 1/2 c milk ½ c heavy cream, 1/4 teaspoon almond extract 8 large marshmallows, or whipped cream (optional) 1. Whisk together sugar, cocoa powder, salt and cinnamon in a saucepan; stir in boiling water. Whisk until sugar is dissolved. 2. Bring cocoa mixture to a simmer over medium-high heat, stirring constantly, about 2 minutes. Stir in milk and heavy cream. Turn down heat to medium low and continue cooking until hot. *DO NOT BOIL* 3. Remove from heat and add almond extract. Stir. 4. Pour into mugs and top with marshmallows or whipped cream. 5. Serve Mrs. P’s Dark Chocolate Cake 2 cups all purpose flour 2 cups sugar 3/4 cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 large eggs 1 cup cold brew coffee 1 cup milk 1/2 cup vegetable oil 2 teaspoons vinegar Preheat oven to 350 degrees F (175 degrees C). Grease and flour cake pans. You can use either a 9x13 or a 10 inch bundt pan or make approximately 24 cupcakes. In a bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Pour in the eggs, coffee, milk, oil, vinegar. Mix until smooth. Pour the batter into your prepared pan(s) or lined cupcake pans. Bake for 35-40 minuets for 9x13 or bundt pan. 15-20 minuets for cupcakes. Ice with sour cream frosting, chocolate ganache or serve it plain.
A Division of Misty Harbor Media