PlaneLocket's Cookbook

• Combine the flour, 1/3 cup sugar, baking powder, nutmeg, cinnamon and salt in a large bowl. Rub 1/2 cup cold butter into the dry ingredients until coarse crumbs form, then mix in the currants.
• Add the beaten egg and milk and knead just until a dough forms. If it remains very dry or crumbly, add a small splash of additional milk.
• Wrap and chill the dough until firm, about 30 minutes.
• Heat a nonstick pan over low heat. Melt the remaining 1/4 cup butter and place the remaining 1/4 cup sugar on a plate for finishing.
• On a floured surface, roll the dough to about 1/4 inch (6 mm) thick. Cut into 16 rounds with a 2 1/2-inch round cutter, gathering and rerolling scraps as needed.
• Cook about six cakes at a time in the covered pan until golden, roughly 3–4 minutes on the first side and 2–3 minutes on the second.
• While warm, brush both sides with melted butter and coat with the reserved sugar. Cool on a wire rack and repeat with the remaining cakes.
• Serve warm or at room temperature with butter.

• Whisk all ingredients together until smooth.
• Taste, adjust the salt, then cover and refrigerate before serving.

• Whisk all ingredients together until smooth.
• Taste and adjust the salt. Cover and refrigerate before serving.

• Blend or whisk all ingredients together until smooth and evenly combined.
• Cover and refrigerate before serving.

• Stir all ingredients together until evenly combined.
• Cover and refrigerate before using on burgers or as a dipping sauce.

• Whisk all ingredients together until completely smooth and evenly combined.
• Cover and refrigerate before serving to allow the flavors to blend.

• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
• Gradually whisk in the milk. Cook, stirring, until the mixture thickens.
• Reduce the heat to low. Add the cheddar and American cheese a little at a time, stirring until smooth.
• Stir in the salt, paprika, garlic powder, and onion powder. Serve warm.

• Whisk all ingredients together until smooth and uniform.
• Cover and refrigerate before serving.

Directions

• Heat oven to 325°F (163°C).
• Grease a 6-inch oven-safe ramekin.
• Mix the graham cracker crumbs, brown sugar, and melted butter. Press firmly into the bottom and slightly up the sides of the ramekin.
• Chill the crust for 10 minutes, then bake for 10 to 12 minutes. Let cool.
• Beat the cream cheese until smooth.
• Mix in the sour cream, granulated sugar, flour, lime juice, and lime zest.
• Stir in the measured beaten egg gently, just until combined.
• Pour the filling into the cooled crust.
• Bake for 25 to 35 minutes, until the edges are set but the center still has a slight jiggle.
• Cool to room temperature, then refrigerate for at least 4 hours, preferably overnight.
• Serve with whipped cream and a sprinkle of fresh lime zest, if desired.

Bake the Chocolate Cake

• Heat the oven to 350°F. Grease two 9×13-inch baking pans and line the bottoms with parchment paper; grease and flour the parchment.
• Combine the flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt. Mix on low speed until evenly combined.
• In a separate bowl, combine the buttermilk, vegetable oil, eggs, and vanilla.
• With the mixer on low, gradually add the wet mixture to the dry ingredients. Add the hot coffee and mix only until combined, scraping the bottom and sides of the bowl as needed. The batter will be thin.
• Divide the batter evenly between the two prepared 9×13-inch pans. Bake until the cakes spring back lightly and a tester inserted in the center comes out clean. Begin checking around 30 minutes; the original round-cake recipe bakes 35 to 40 minutes.
• Cool the cakes in their pans for about 30 minutes, then turn out onto racks and cool completely.
• If the cake layers are too thick to stack comfortably, trim or level the tops before assembling.

Make the Marshmallow Filling

• Beat the room-temperature butter and marshmallow fluff together until smooth, about 1 minute.
• Add the vanilla, powdered sugar, salt, and 2 tablespoons milk or heavy cream. Beat until smooth and fluffy. Add additional milk or cream as needed until thick but easily spreadable.

Assemble

• Place one completely cooled chocolate cake layer on a serving tray or suitable pan.
• Spread the marshmallow filling evenly over the bottom layer.
• Carefully place the second chocolate cake layer on top. Chill briefly if needed to firm the layers before frosting.

Make the Chocolate Brownie Frosting

• Melt the butter, then stir in the cocoa powder until completely smooth.
• Add the vanilla and 3 tablespoons milk and mix until smooth.
• Mix in the powdered sugar. Add a little additional milk, if needed, until the frosting is smooth and pourable but thick enough to coat the cake.
• Pour the frosting over the top of the assembled cake and spread evenly.

Add the Hostess Loops

• Mix powdered sugar with a very small amount of water until you have a thick, pipeable white icing.
• Transfer the icing to a piping bag or small zip-top bag with the corner snipped off and pipe the classic looping Hostess-style lines across the top.
• Allow the frosting to set before slicing. For cleaner slices, chill the assembled cake before cutting.