This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Universal Pictures Home Entertainment, but all my opinions are my own. #pmedia #ThePitchesatWMT http://my-disclosur.es/OBsstV
I cannot even begin to tell you how excited I was about the release of Pitch Perfect 2. I absolutely loved the first movie, and the second is just as funny!
When the movie was released last week, I quickly ran over to Walmart to pick up the Blue-Ray combo pack. I have a total of 6 hours per week that I am alone, making this the first time in years that I have free time without children. Although I usually spend it cleaning or working, I decided last week that I would have a TV day. It was so nice to sit around and watch my favorite movie in peace!
Not only is the movie included in the pack, but also the soundtrack to Pitch Perfect 1 and 2! I have been jamming to the acapella Bellas ever since! I may have just replaced my Christmas music addiction!
I just love all of the characters in Pitch Perfect 2, but of course my favorite is Fat Amy. She is absolutely the most hilarious character ever and her confidence is awesome! I wanted to make a dessert that reflected Amy, and since she is from Australia, Lamingtons were a must!
Traditional Lamingtons are small sponge cakes dipped in chocolate and coated in coconut. Some people dip the cakes in a chocolate icing and some in regular chocolate. Obviously I picked the chocolate because well, chocolate. They had the perfect chocolate/cake ratio with every bite and all tied together perfectly with the chewy coconut. They are perfect little tea cakes and would make an excellent addition to your holiday cookie platter!
Make sure to head to Walmart to grab the exclusive Pitch Perfect 2 Blu-Ray/Soundtrack combo pack. Soundtrack includes some of your favorite songs from Pitch Perfect and Pitch Perfect 2 (while supplies last).
Peace out Pitches!
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 cup butter , room temperature
- 3/4 cup white sugar
- 1 teaspoon vanilla extract
- 2 eggs , room temperature
- 1/2 cup milk
- 2 cups good quality chocolate , chopped into tiny pieces
- 1/4 cup butter
- 1/2 cup cream
- 1 tablespoon corn syrup
- Shredded coconut
Preheat oven to 375 degrees and spray an 8x12-inch pan with nonstick cooking spray.
Sift together the flour, baking powder, and salt. Set aside.
Beat 1/2 cup butter and 3/4 cup sugar with an electric mixer in a large bowl until light and fluffy.
Add the eggs one at a time
Beat in the vanilla.
Pour in the flour mixture alternately with the milk, mixing until just incorporated.
Pour batter into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 30 to 40 minutes.
Cool for 5 minutes in the pan then remove from pan and place on a wire rack to cool completely. Wrap with plastic wrap and store overnight at room temperature to give the cake a chance to firm up before slicing.
Cut cake into 24 squares.
To make the ganache, combine the chocolate, butter, cream, and corn syrup in a small pan.
Heat on low until chocolate has melted and smooth.
Remove from heat and pour into a bowl.
Carefully dip each square into ganache, then coat with shredded coconut.
Place on a wire rack to set.
Enjoy immediately or store in an airtight container for up to 3 days.