Bodega Special Recipe

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large mixing bowl, melt the unsalted butter. Once melted, add granulated sugar and brown sugar, mixing until well combined.

Add the Eggs

Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Combine Dry Ingredients

In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.

Mix Everything Together

Gradually add the dry ingredients to the wet ingredients. Mix until just combined, then fold in the chocolate chips and rainbow sprinkles.

Bake

Pour the batter into a greased 9x13 inch pan and bake for 25-30 minutes, or until a toothpick comes out clean. Let cool before cutting into squares.

Combine Ingredients

In a large mixing bowl, combine heavy cream, sweetened condensed milk, vanilla extract, and powdered sugar. Whisk until smooth.

Incorporate Donut Holes

Fold in the donut holes, breaking them into smaller pieces if desired.

Freeze the Mixture

Transfer the mixture to an airtight container and freeze for at least 6 hours or until firm.

Prepare the Sorrel

In a saucepan, combine fresh sorrel leaves and water. Bring to a boil, then let simmer for 10-15 minutes.

Sweeten the Sorrel

Add sugar and lemon juice to the simmered mixture. Stir well and remove from heat. Let cool before straining to remove leaves.

Chill

Transfer to a container and chill in the refrigerator until ready to serve.