No two Thanksgiving tables look alike. Sure, you might find some combination of turkey, potatoes, and pumpkin at many dinner tables across the country, but it’s the stories and traditions behind them that make the meal so special. In the spirit of the holidays, we put a call out to our shoppers for their tried and true family recipes. The dishes that have a place at the table year in and year out. The ones the kids wait all year to enjoy. The ones that tell us something about who our shoppers are or where they came from. Whether these recipes are passed down through generations or a twist on a classic, Thanksgiving isn’t Thanksgiving without them. What resulted is a virtual potluck of some of our favorite stories and dishes from shoppers across our cities. We’re thankful to have them — and you — at the Shipt table. Let’s eat!
Whether you’re in charge of turkey, dessert, or the entire spread, let Shipt get the groceries while you make holiday memories with the ones you love.
Kimberly G’s Bonzo Cake
You know you’ve got a winning recipe when your friends offer to pay you to make it. With decadent layers of fudge brownie, tangy cheesecake, and fluffy chocolate mousse (not for the faint of heart or stomach) Kimberly’s Bonzo cake involves so much work that she only makes it at Thanksgiving and Christmas — even though it’s “one of those cakes that everyone has to have, all the time,” she says.
Kimberly came across the unique dessert during her early days in the restaurant business, in the kitchen of a restaurant in Atlanta. Despite its complicated recipe, the Bonzo cake was the pastry chef’s pride and joy, and after watching him make it daily, Kimberly wanted to try recreating it.
“But I was afraid to ask for the recipe,” Kimberly admits. Instead, she decided to figure it out on her own at home. Two to three years of trial and error later, she found the winning combination. The rich dessert has been a staple at family celebrations ever since, along with the pumpkin cheesecake Kimberly makes each Thanksgiving.
“When it comes to holidays, my family is really big on tradition,” Kimberly says. “Everything is made from scratch — you don’t skimp on anything.”
Though Kimberly’s last few Thanksgivings have been low-key celebrations with her husband and two kids at home in South Florida, she certainly hasn’t skimped on dessert. Both the Bonzo cake and pumpkin cake still make an appearance on the table, and she shares with with various friends and acquaintances with no place to go for the holiday.
Thankfully, Kimberly has simplified her recipe for home cooks and mere mortals. It still takes patience to make, but trust us, that first bite is worth every second of work.
“It is important that the brownie and the cheesecake layers are completely cooled before you add the chocolate mousse, or it will curdle and melt. Also, I use premium ingredients. This is a special cake, so you don’t want to skimp on quality!”
- 1 box dark chocolate brownie mix
- 2 eggs
- ¼ cup water
- ¼ cup oil
- 25 ounces cream cheese
- 1 ½ cups granulated sugar
- 5 eggs
- 1 teaspoon vanilla extract
- 14 ounces semisweet chocolate
- 1 ½ cups whipping cream
- 9 egg yolks
- ½ cup granulated sugar
- Grease a 10-inch springform pan. For the brownie layer, I use a dark chocolate brownie mix. Prepare per the box directions and pour into the prepared springform pan. Bake for one hour. Set aside to cool completely before starting the next step, the cheesecake.
- Bring cream cheese to room temperature. (When ready to add cheesecake layer to cooled brownie layer, preheat oven to 300F.)
- In a mixing bowl, combine the cream cheese and sugar. Add eggs and vanilla. Pour mixture over cooled brownie layer and bake, checking after 45 minutes. If it is still liquid, continue baking up to 15 minutes until set. Remove and set aside to cool. Move on to the mousse.
- Melt chocolate in a double boiler and keep warm.
- Whip cream and set aside. Beat egg yolks until volume has doubled. Add sugar and hot melted chocolate at medium speed. Immediately fold in whipped cream.
- Spread chocolate mousse over cooled cheesecake.
- Chill at least 2 hours before serving.