Chicken Fried Steak Dinner 11-9-16
After this crazy election season, we all could use a little comfort food. Come on down to Calvary Lutheran Church on Wednesday, post-election day, for a little TLC. Stay for worship at 6:30 after dinner if you’d like. The music is always exceptionally good, sometimes the puppets come out, and the message of God’s love and grace is there for all. We are the family of God, and as Nora Ephron once said, “A family is a group of people who eat the same thing for dinner.” All are welcome at our table.
Last week we served dinner to over 400 with a baked potato bar, including chili, steamed broccoli, ham, bacon, cheese sauce, homemade cornbread muffins, and a decadent chocolate caramel cake for dessert. Here are a few photos from last week:
Chocolate Caramel Cake
Serves 40, Makes one 12x18x2 inch pan, cut 5×8.
Make recipe 8 times for 320 pieces. (Total for 8 cakes in parentheses)
(16 pkg) 2 pkg Pillsbury devil’s food cake mix
(48 eggs) 6 eggs
(8 cups) 1 cup vegetable oil
(8 cans) 1 can sweetened condensed milk
(96 oz) 12 oz caramel ice cream topping
(96 oz) 12 oz chocolate ice cream topping
16 oz Prepared chocolate frosting or 16 oz container cool whip
Bake cakes in 12x18x2 inch pans according to package directions. Remove from oven and immediately punch holes in it with the handle of a wooden spoon. Mix caramel topping with sweetened condensed milk in saucepan over low heat, stirring until smooth and blended. While cake is hot, pour caramel mixture over the entire surface. Top with chocolate sauce. Refrigerate. When ready to serve, spread with chocolate frosting or cool whip.