I was at a baby shower over the weekend and instead of the traditional cake they had made these ice cream cakes. The bottom layer was kinda hard like maybe a chololate graham cracker layer then they layered ice cream kinda like neopolitan then had a layer of whipped cream and around the whole outer edge were ice cream sandwiches. THen it had oreo cookies on the top somehow. Anyone have a recipe for this cake??? I want to make it for my son't 1st bday party! Just can't figure out how it was a round cake with perfectly layered vanilla, chocolate and strawberry ice creams!!!Looking for a recipe for an ice cream cake made with vanilla, chocolate and strawberry ice cram and sandwiches
buy a box of mixed ice cream sandwiches and place in a casserole dish, cover with whipped cream and crush up some snickers bars or whatever candy bars you like and sprinkle on top. It is so easy and everone will think you made it from scratch.Looking for a recipe for an ice cream cake made with vanilla, chocolate and strawberry ice cram and sandwiches
This might help just adjust your flavors.
http://www.texascooking.com/features/mar鈥?/a>
you can buy your fav. ice cream from the store..
the technique for the best layered in round form is..
prepare the round switchable form
1. place the bottom in form..
2. place the 1/2 melted vanila ice cream freeze until the surface set well .
3. place the 1/2 melted choc. ice cream, freeze them.
4. place the 1/2 melted strawberry ice cream, freeze them well.
5. if you want to serve them just pull out the key of the form..
nb: if you not have the form, you can use daily round cake form..hot the side of the form just for 2 second until the cake can be comes out when you want to serve it..
finishing:
cover with whipped cream and sprinkle crushed oreo on top..
Monday, November 21, 2011
What's the best Red Velvet Cake recipe? I have one, but I dunno...Is there a more flavorful one? Here's mine:
Vegetable oil for the pans
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating pans halfway through...What's the best Red Velvet Cake recipe? I have one, but I dunno...Is there a more flavorful one? Here's mine:
Red Velvet Cake IV
INGREDIENTS
1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well
after each addition. Mix food coloring with cocoa and add to mixture.
Add flour alternately with buttermilk. Add vanilla and salt.
Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter.
Beat until it is the consistency of whipped cream, then use to fill and frost the cake.
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon fine salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 tablespoons red food coloring (1 ounce)
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish
Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating pans halfway through...What's the best Red Velvet Cake recipe? I have one, but I dunno...Is there a more flavorful one? Here's mine:
Red Velvet Cake IV
INGREDIENTS
1 cup butter, softened
3 cups white sugar
6 eggs
1 ounce red food coloring
3 tablespoons unsweetened cocoa powder
3 cups all-purpose flour
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon white vinegar
2 (8 ounce) packages cream cheese
12 ounces white chocolate
1 cup butter, softened
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8 inch pans.
In a large bowl, cream 1 cup butter with sugar. Add eggs one at a time, beating well
after each addition. Mix food coloring with cocoa and add to mixture.
Add flour alternately with buttermilk. Add vanilla and salt.
Mix baking soda with vinegar, and gently stir into mixture. Be careful not to over mix.
Divide batter into three prepared 8 inch round pans. Bake at 325 degrees F (165 degrees C) for 25 minutes. Allow to cool.
To make the White Chocolate Cream Cheese Icing: Melt the white chocolate and allow to cool to lukewarm. In a large bowl, beat the cream cheese until light and fluffy. Gradually beat in melted white chocolate and softened butter.
Beat until it is the consistency of whipped cream, then use to fill and frost the cake.
Cake recipe question?
BOnjour. (: So here's the deal, I'm making my friend a marble cake for her birthday here's the recipe: http://www.marblecakerecipe.net/ I don't have milk, is there something I can sub for it? I don't have any form of milk, or soy milk, advice?Cake recipe question?
Yes, you can substitute evaporated milk, mix 1/2 cup of it with 1/2 cup water and you're good to go!
Also, if you have liquid non-dairy creamer like Coffee-Mate? My dad cannot have dairy products and when recipes call for milk I sub non-dairy creamer and the recipes come out fine.
Otherwise I would just use water instead of milk, add another teaspoon of vanilla for richer flavor, and it should be fine.Cake recipe question?
You can use water, and it will turn out okay.
The milk is just there to provide moisture, really. But you would want to add some extra sugar, maybe 2 tablespoons. You could use table sugar, honey, whatever you like. And I would add maybe 1 tablespoon of extra butter, melted, when you add the water. This will give it some richness that would be lost if you just use plain water.
Haha, you said you didn't have any milk! Yes, evaporated milk will work just fine. Its just milk thats had half of its water boiled off. So you mix it with an equal part of water and its the same exact thing as regular milk.
Yes, you can substitute evaporated milk, mix 1/2 cup of it with 1/2 cup water and you're good to go!
Also, if you have liquid non-dairy creamer like Coffee-Mate? My dad cannot have dairy products and when recipes call for milk I sub non-dairy creamer and the recipes come out fine.
Otherwise I would just use water instead of milk, add another teaspoon of vanilla for richer flavor, and it should be fine.Cake recipe question?
You can use water, and it will turn out okay.
The milk is just there to provide moisture, really. But you would want to add some extra sugar, maybe 2 tablespoons. You could use table sugar, honey, whatever you like. And I would add maybe 1 tablespoon of extra butter, melted, when you add the water. This will give it some richness that would be lost if you just use plain water.
Haha, you said you didn't have any milk! Yes, evaporated milk will work just fine. Its just milk thats had half of its water boiled off. So you mix it with an equal part of water and its the same exact thing as regular milk.
Where can i find a good recipe for ';Better than sex'; cake?
there is no such cake but here is the recipes:
Better Than Sex Cake
A popular chocolate cake with loads of chocolate, caramel topping, candy bars and whipped topping.
INGREDIENTS:
鈥? German chocolate or other chocolate cake, baked, 13x9x2-inch
鈥?/4 cup fudge topping
鈥?/4 cup caramel or butterscotch topping
鈥?/4 cup sweetened condensed milk
鈥? chocolate covered toffee bars
鈥? tub of whipped topping or 1 envelope Dream Whip, prepared with milk
PREPARATION:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!
Serves 12Where can i find a good recipe for ';Better than sex'; cake?
I've have only heard of better than sex pie, here goes
pecan crust.
1 1\2 stick of butter
3\4 cup of powdered sugar,
1\2 cup of crushed pecans
mix in 9/16 metal pan, with hands and press to bottom of pan until covers bottom of pan evenly. USe a fork to make holes on dough surface. bake 350 for 10-15 min until golden. set aside and allow to cool.
mix 1 pkg of cream cheese with 1 1\2 cup of powdered sugar and 1 tbl of vanilla. mix until smooth. First layer on crust.
mix one pkg of chocolate pudding instant. follow pie filling instructions. (less milk) 2nd layer of pie. refrigerate, as you make next ingredient
mix 1 pkg of vanilla pudding instant, follow pie filling instructions. 3rd layer of pie. Add to pie
whip up pkg of cool whip or genric alternative,until fluffly, 4th layer of pie.
top pie with white and regular chocalate curls. sprinkle with almonds. finish with one cherry per serving. Allow to chill for 3 hours. add almonds and cherry when serving only.Where can i find a good recipe for ';Better than sex'; cake?
gee didn't know there is any thing better
Better Than Sex Cake II
Submitted by: Elaine
Rated: 5 out of 5 by 523 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 24 servings
';Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!';
INGREDIENTS:
1 (18.25 ounce) package
devil's food cake mix
1/2 (14 ounce) can sweetened
condensed milk
6 ounces caramel ice cream
topping
3 (1.4 ounce) bars chocolate
covered toffee, chopped
1 (8 ounce) container frozen
whipped topping, thawed
DIRECTIONS:
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
f there is a cake that is better than sex I need that recipe when you find it!
BETTER THAN SEX CAKE
1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted
Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.
ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut
Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.
BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple
Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.
impossible
bake a chocolate cake.... poke holes in it and add sweetened condensed milk in the holes...cover with caramel topping... cover that with cool whip.. and top with crushed up heath bars...
Better Than Sex Cake
A popular chocolate cake with loads of chocolate, caramel topping, candy bars and whipped topping.
INGREDIENTS:
鈥? German chocolate or other chocolate cake, baked, 13x9x2-inch
鈥?/4 cup fudge topping
鈥?/4 cup caramel or butterscotch topping
鈥?/4 cup sweetened condensed milk
鈥? chocolate covered toffee bars
鈥? tub of whipped topping or 1 envelope Dream Whip, prepared with milk
PREPARATION:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!
Serves 12Where can i find a good recipe for ';Better than sex'; cake?
I've have only heard of better than sex pie, here goes
pecan crust.
1 1\2 stick of butter
3\4 cup of powdered sugar,
1\2 cup of crushed pecans
mix in 9/16 metal pan, with hands and press to bottom of pan until covers bottom of pan evenly. USe a fork to make holes on dough surface. bake 350 for 10-15 min until golden. set aside and allow to cool.
mix 1 pkg of cream cheese with 1 1\2 cup of powdered sugar and 1 tbl of vanilla. mix until smooth. First layer on crust.
mix one pkg of chocolate pudding instant. follow pie filling instructions. (less milk) 2nd layer of pie. refrigerate, as you make next ingredient
mix 1 pkg of vanilla pudding instant, follow pie filling instructions. 3rd layer of pie. Add to pie
whip up pkg of cool whip or genric alternative,until fluffly, 4th layer of pie.
top pie with white and regular chocalate curls. sprinkle with almonds. finish with one cherry per serving. Allow to chill for 3 hours. add almonds and cherry when serving only.Where can i find a good recipe for ';Better than sex'; cake?
gee didn't know there is any thing better
Better Than Sex Cake II
Submitted by: Elaine
Rated: 5 out of 5 by 523 members Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Yields: 24 servings
';Rich chocolate cake, caramel, toffee, and whipped topping - need I say more?!';
INGREDIENTS:
1 (18.25 ounce) package
devil's food cake mix
1/2 (14 ounce) can sweetened
condensed milk
6 ounces caramel ice cream
topping
3 (1.4 ounce) bars chocolate
covered toffee, chopped
1 (8 ounce) container frozen
whipped topping, thawed
DIRECTIONS:
1. Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
2. In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
3. Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!
f there is a cake that is better than sex I need that recipe when you find it!
BETTER THAN SEX CAKE
1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs
1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted
Add each ingredient in the order above, blend thoroughly between each. Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.
ICING FOR B-T-S CAKE
1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut
Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.
BETTER THAN SEX CAKE 2
1 1/2 c. sugar
9 oz. frozen whipped topping
1 box vanilla pudding
1 box butter cake mix
1 sm. size can crushed pineapple
Mix cake and bake by package directions in two 9-inch cake pans. Allow to cool. Cook sugar and pineapple together on low heat for 5 to 10 minutes. When cake cools, stick hole in the cake and pour cooled pineapple and sugar mixture over cake.
Add vanilla pudding, mixed by package directions, between layers and to top within 1 inch of edge. Ice sides and top edge with cake with whipped topping, and refrigerate until ready to use.
impossible
bake a chocolate cake.... poke holes in it and add sweetened condensed milk in the holes...cover with caramel topping... cover that with cool whip.. and top with crushed up heath bars...
What is the recipe for the Chocolate ';Flourless'; Cake??
It's a cake made with no flour, and it has a fudge topping.
I would so love to have this recipe. Thanks!!!What is the recipe for the Chocolate ';Flourless'; Cake??
FLOURLESS CHOCOLATE CAKE
4 squares semisweet chocolate
1/2 stick butter, softened
3 eggs
6 ounces ground almonds
2 tablespoons sugar
1 tablespoon dark rum or vanilla
1/4 cup fine dark bread crumbs
Pinch of salt
Grease an 8 inch round cake pan and line with wax paper. Melt chocolate in a double boiler or microwave.
Using a wooden spoon, cream butter until light and fluffy, adding the sugar gradually. Add eggs one at a time, beating after each addition. Stir in melted chocolate, ground almonds, rum or vanilla, bread crumbs and salt.
Pour into prepared pan and bake at 375掳F for 25 minutes. Remove and cool on a wire cake rack.
Glaze:
2 squares unsweetened chocolate
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey
Melt chocolate in a double boiler. Stir in butter and honey, stirring constantly and cooking over low heat until thickened. Spread over cooled cake with a rubber spatula.What is the recipe for the Chocolate ';Flourless'; Cake??
Flourless Chocolate %26amp; Vanilla Marble Cake
by Abigail Johnson Dodge This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way. Serves sixteen Yields one 9-1/2 inch cake
For the vanilla batter:
8 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
For the chocolate batter:
10 ounces bittersweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon dark rum or espresso
1 teaspoon pure vanilla extract
Pinch table salt
Cocoa powder for dusting
tip
To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.
Position an oven rack in the middle of the oven and heat the oven to 300掳F. Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and
continue beating until well blended.
Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.
Sprinkle cocoa on the bottom of the cake before inverting it onto another plate; the cocoa will keep the cake from sticking when you slice and serve it. Make Ahead TipsWrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.
There are several different versions of the flourless chocolate cake. Both of these are good. None of my recipes has a fudge topping, but you could either make a chocolate glaze or drizzle chocolate ice cream topping over the top. Another idea would be to serve with Chocolate Cool Whip or Chocolate Redi-Wip.
Flourless Chocolate Cake
8 tablespoons (1 stick) unsalted butter, room temperature, plus extra for buttering pan
10 ounces good-quality semisweet chocolate, preferably French or Belgian, coarsely chopped
1/2 cup sugar
3/4 cup light corn syrup
3 large eggs
2 large egg yolks
Confectioners' sugar for dusting
Preheat oven to 350掳. Lightly butter a 9-inch round springform pan with removable bottom. Line bottom with parchment paper; butter parchment.
In the top pan of a double boiler over simmering water, melt chocolate, stirring occasionally. Remove pan from heat and whisk butter into chocolate until butter is melted and mixture is smooth. Set aside.
In a small, heavy pot over high heat, bring sugar and corn syrup to a boil, swirling pot occasionally to dissolve sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool for 5 minutes.
In the bowl of a heavy-duty electric mixer with wire whisk attached, beat eggs and yolks at medium-high speed until thick and frothy, 5 to 6 minutes. Reduce speed to medium low and carefully pour hot sugar syrup into beaten eggs in a thin, steady stream, avoiding the beaters. Remove bowl; use a rubber spatula to fold chocolate mixture into egg mixture.
Pour chocolate mixture into prepared pan. Place pan on a cookie sheet. Bake until cake has risen and set, 45 to 50 minutes. Move pan to a cooling rack and let cool completely. Run a thin, sharp knife around cake to loosen; remove from pan. Cover tightly and refrigerate overnight.
Let cake stand until room temperature and dust lightly with confectioners' sugar before serving.
---------------------------
Flourless Chocolate Cake
10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
2 teaspoons instant espresso powder
3/4 cup boiling water
3 sticks unsalted butter, softened
6 large eggs, at room temperature
1 Tablespoon vanilla extract
Preheat oven to 350 degrees F. Butter the bottom and sides of a nine-inch springform pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
Place both chocolates and the sugar in a food processor and process until finely ground. Pour the boiling water through the feed tube and process for 10-15 seconds until the chocolate is completely melted. Use a spatula to scrape down the sides of the work bowl. Add the butter and process until incorporated.
Add the eggs and vanilla and process until the mixture is smooth creamy, about eight seconds. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
Place the pan on a baking sheet and bake for 55-60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least three hours or until ready to serve.
Garnish with raspberry Sauce, sweetened whipped cream, cocoa powder, and fresh raspberries.
Flourless Chocolate Cake: Torta di Cioccolato
6 tablespoons unsalted butter, plus more or greasing the pan
1 1/4 cups granulated sugar
6 large eggs, separated
5 tablespoons instant espresso
6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
6 tablespoons dark rum or Marsala
1 1/2 cups ground, toasted, blanched almonds
All-purpose flour, for coating the pan
Confectioners' sugar, for dusting
Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
Transfer the cake mixture to a mixing bowl and set aside.
Preheat the oven to 375 degrees F.
Butter and flour a 9-inch round cake pan.
In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake over, dust with confectioners' sugar and cut into wedges before serving.
This is a family favourite in my home, It is a rich, soft and moist cake.
100g butter
150g dark chocolate
4 large eggs
Pinch of salt
185g caster sugar
200g almond meal
Line a 20cm springform tin with baking paper. Preheat oven to 160 degrees Celsius.
Melt butter and chocolate together over low heat. Set aside to cool.
Separate eggs and beat whites with a pinch of salt and about one third of the sugar until whites form soft peaks.
In a separate bowl, beat yolks with remaining sugar until light and creamy.
Fold yolk mixture into chocolate mixture.
Then fold in almond meal, then egg whites.
Pour mixture into prepared tin and bake for about 55 minutes. A skewer inserted into the centre of the cake should come out clean, or with a few moist crumbs (not batter) attached.
Remove cake from oven and cover with a clean tea towel. Allow to cool in tin.
We served wedges of the cake with whipped cream and raspberries.
I Hope you will try this and enjoy as much as we do.
Cheers,
Sharonpimples blackheads
I would so love to have this recipe. Thanks!!!What is the recipe for the Chocolate ';Flourless'; Cake??
FLOURLESS CHOCOLATE CAKE
4 squares semisweet chocolate
1/2 stick butter, softened
3 eggs
6 ounces ground almonds
2 tablespoons sugar
1 tablespoon dark rum or vanilla
1/4 cup fine dark bread crumbs
Pinch of salt
Grease an 8 inch round cake pan and line with wax paper. Melt chocolate in a double boiler or microwave.
Using a wooden spoon, cream butter until light and fluffy, adding the sugar gradually. Add eggs one at a time, beating after each addition. Stir in melted chocolate, ground almonds, rum or vanilla, bread crumbs and salt.
Pour into prepared pan and bake at 375掳F for 25 minutes. Remove and cool on a wire cake rack.
Glaze:
2 squares unsweetened chocolate
2 squares semisweet chocolate
1/2 stick butter, softened
2 tablespoons honey
Melt chocolate in a double boiler. Stir in butter and honey, stirring constantly and cooking over low heat until thickened. Spread over cooled cake with a rubber spatula.What is the recipe for the Chocolate ';Flourless'; Cake??
Flourless Chocolate %26amp; Vanilla Marble Cake
by Abigail Johnson Dodge This dense, luscious cake has a texture a little like fudge and a little like cheesecake. A small slice goes a long way. Serves sixteen Yields one 9-1/2 inch cake
For the vanilla batter:
8 ounces cream cheese, softened to room temperature
2/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
For the chocolate batter:
10 ounces bittersweet chocolate, finely chopped
5 ounces (10 tablespoons) unsalted butter, cut into 6 pieces
3 large eggs
1/3 cup granulated sugar
1 tablespoon dark rum or espresso
1 teaspoon pure vanilla extract
Pinch table salt
Cocoa powder for dusting
tip
To slice the marble cake neatly, use a hot knife (run it under hot running water and dry it). Wipe the blade clean between slices.
Position an oven rack in the middle of the oven and heat the oven to 300掳F. Lightly grease a 9x2-inch round cake pan and line the bottom with parchment.Make the vanilla batter: In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Add the sugar and continue beating until well blended and no lumps remain. Add the egg and vanilla and beat just until blended. Set aside.
Make the chocolate batter: In a medium bowl, melt the chocolate and butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth and set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat the eggs, sugar, rum or espresso, vanilla, and salt on medium high until the mixture is pale and thick, 3 to 4 minutes. With the mixer on low, gradually pour in the chocolate mixture and
continue beating until well blended.
Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.
Bake until a pick inserted about 2 inches from the edge comes out gooey but not liquid, 40 to 42 minutes; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hours. Loosen the cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off the parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hours or overnight, or freeze.
Sprinkle cocoa on the bottom of the cake before inverting it onto another plate; the cocoa will keep the cake from sticking when you slice and serve it. Make Ahead TipsWrap the cooled cake (unmolded as directed in the recipe) in plastic and refrigerate until firm and well chilled. Slide the cake from the plate and wrap it again in plastic. Freeze for up to a month. To serve, unwrap the cake and set it on a flat serving plate. Cover with plastic wrap and thaw in the refrigerator overnight, or at room temperature for an hour or two.
There are several different versions of the flourless chocolate cake. Both of these are good. None of my recipes has a fudge topping, but you could either make a chocolate glaze or drizzle chocolate ice cream topping over the top. Another idea would be to serve with Chocolate Cool Whip or Chocolate Redi-Wip.
Flourless Chocolate Cake
8 tablespoons (1 stick) unsalted butter, room temperature, plus extra for buttering pan
10 ounces good-quality semisweet chocolate, preferably French or Belgian, coarsely chopped
1/2 cup sugar
3/4 cup light corn syrup
3 large eggs
2 large egg yolks
Confectioners' sugar for dusting
Preheat oven to 350掳. Lightly butter a 9-inch round springform pan with removable bottom. Line bottom with parchment paper; butter parchment.
In the top pan of a double boiler over simmering water, melt chocolate, stirring occasionally. Remove pan from heat and whisk butter into chocolate until butter is melted and mixture is smooth. Set aside.
In a small, heavy pot over high heat, bring sugar and corn syrup to a boil, swirling pot occasionally to dissolve sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool for 5 minutes.
In the bowl of a heavy-duty electric mixer with wire whisk attached, beat eggs and yolks at medium-high speed until thick and frothy, 5 to 6 minutes. Reduce speed to medium low and carefully pour hot sugar syrup into beaten eggs in a thin, steady stream, avoiding the beaters. Remove bowl; use a rubber spatula to fold chocolate mixture into egg mixture.
Pour chocolate mixture into prepared pan. Place pan on a cookie sheet. Bake until cake has risen and set, 45 to 50 minutes. Move pan to a cooling rack and let cool completely. Run a thin, sharp knife around cake to loosen; remove from pan. Cover tightly and refrigerate overnight.
Let cake stand until room temperature and dust lightly with confectioners' sugar before serving.
---------------------------
Flourless Chocolate Cake
10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
2 teaspoons instant espresso powder
3/4 cup boiling water
3 sticks unsalted butter, softened
6 large eggs, at room temperature
1 Tablespoon vanilla extract
Preheat oven to 350 degrees F. Butter the bottom and sides of a nine-inch springform pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
Place both chocolates and the sugar in a food processor and process until finely ground. Pour the boiling water through the feed tube and process for 10-15 seconds until the chocolate is completely melted. Use a spatula to scrape down the sides of the work bowl. Add the butter and process until incorporated.
Add the eggs and vanilla and process until the mixture is smooth creamy, about eight seconds. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
Place the pan on a baking sheet and bake for 55-60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least three hours or until ready to serve.
Garnish with raspberry Sauce, sweetened whipped cream, cocoa powder, and fresh raspberries.
Flourless Chocolate Cake: Torta di Cioccolato
6 tablespoons unsalted butter, plus more or greasing the pan
1 1/4 cups granulated sugar
6 large eggs, separated
5 tablespoons instant espresso
6 tablespoons Dutch-processed cocoa powder (recommended: Droste)
6 tablespoons dark rum or Marsala
1 1/2 cups ground, toasted, blanched almonds
All-purpose flour, for coating the pan
Confectioners' sugar, for dusting
Melt the butter in a glass bowl over simmering water. Once the butter melts, whisk in the sugar and the egg yolks, and cook for 5 minutes, stirring constantly so that the eggs become ribbon-like and light in color (don't scramble.) Whisk in the coffee, cocoa powder, rum and almonds, and continue cooking, stirring constantly, until the mixture becomes smooth and creamy.
Transfer the cake mixture to a mixing bowl and set aside.
Preheat the oven to 375 degrees F.
Butter and flour a 9-inch round cake pan.
In a clean, separate mixing bowl, beat the egg whites until the just begin to stiffen and hold soft peaks. Be sure to stop before they form hard peaks. Gently fold the whites into the chocolate mixture. Pour the batter into the prepared pan and bake until firm and beginning to separate from the sides, about 30 minutes. Remove from the oven and allow to cool 30 minutes more. Flip cake over, dust with confectioners' sugar and cut into wedges before serving.
This is a family favourite in my home, It is a rich, soft and moist cake.
100g butter
150g dark chocolate
4 large eggs
Pinch of salt
185g caster sugar
200g almond meal
Line a 20cm springform tin with baking paper. Preheat oven to 160 degrees Celsius.
Melt butter and chocolate together over low heat. Set aside to cool.
Separate eggs and beat whites with a pinch of salt and about one third of the sugar until whites form soft peaks.
In a separate bowl, beat yolks with remaining sugar until light and creamy.
Fold yolk mixture into chocolate mixture.
Then fold in almond meal, then egg whites.
Pour mixture into prepared tin and bake for about 55 minutes. A skewer inserted into the centre of the cake should come out clean, or with a few moist crumbs (not batter) attached.
Remove cake from oven and cover with a clean tea towel. Allow to cool in tin.
We served wedges of the cake with whipped cream and raspberries.
I Hope you will try this and enjoy as much as we do.
Cheers,
Sharon
Cake recipe?
Has anyone heard of or have a ';.10 cent cake recipe';??Cake recipe?
ALMONDS AND PINE NUT BARS
1 lb. almond paste
1 lb. sugar
1 lb. butter
8 eggs
8 oz. cake flour
Mix almond paste and sugar until smooth. Add butter. Mix well. Add eggs that are well beaten, light, mix well and pour into a large baking sheet cake pan that is well greased and floured. Sprinkle generously with pine nuts. Bake about 20 minutes at 350 degrees.Cake recipe?
No, I haven't heard of it. I would assume it's like a pound cake, but you adding a 10 cent of honey or something to it. I heard of a 14 carat cake recipe.
UNCOOKED FRUIT CAKE (OLD-TIME)
2 (1 lb.) box graham crackers
3 to 5 cent boxes marshmallows
10 cent orange gum drops (sliced)
10 cent can Pet milk
10 cent can candied cherries
10 cent citron
1/2 lb. dates or 10 cent raisings
1 qt. shelled pecans
1 tsp. cinnamon
1 tsp. all spice
1/2 tsp. cloves
Crush graham crackers, cut up gum drops, citrons, cherries and pecans. Add cinnamon, all spice, and cloves. Melt cut up marshmallows with milk in top of double boiler and put over mixture. Work up real good and pack firmly in a greased bowl.
Source:
http://www.cooks.com/rec/view/0,196,1451鈥?/a>
www.bettycrocker.com and no I havent!
ALMONDS AND PINE NUT BARS
1 lb. almond paste
1 lb. sugar
1 lb. butter
8 eggs
8 oz. cake flour
Mix almond paste and sugar until smooth. Add butter. Mix well. Add eggs that are well beaten, light, mix well and pour into a large baking sheet cake pan that is well greased and floured. Sprinkle generously with pine nuts. Bake about 20 minutes at 350 degrees.Cake recipe?
No, I haven't heard of it. I would assume it's like a pound cake, but you adding a 10 cent of honey or something to it. I heard of a 14 carat cake recipe.
UNCOOKED FRUIT CAKE (OLD-TIME)
2 (1 lb.) box graham crackers
3 to 5 cent boxes marshmallows
10 cent orange gum drops (sliced)
10 cent can Pet milk
10 cent can candied cherries
10 cent citron
1/2 lb. dates or 10 cent raisings
1 qt. shelled pecans
1 tsp. cinnamon
1 tsp. all spice
1/2 tsp. cloves
Crush graham crackers, cut up gum drops, citrons, cherries and pecans. Add cinnamon, all spice, and cloves. Melt cut up marshmallows with milk in top of double boiler and put over mixture. Work up real good and pack firmly in a greased bowl.
Source:
http://www.cooks.com/rec/view/0,196,1451鈥?/a>
www.bettycrocker.com and no I havent!
Cake recipe using a chocolate syrup as a substitute for cocoa
I have nesquik chocolate syrupCake recipe using a chocolate syrup as a substitute for cocoa
Here are some website for cake recipes using chocolate syrup;
http://www.cooks.com/rec/search/0,1-00,c鈥?/a>
http://www.recipezaar.com/243080
http://www.grouprecipes.com/39689/chocol鈥?/a>Cake recipe using a chocolate syrup as a substitute for cocoa
I haven't made this cake in ages, but it's great. It's a bundt type cake that's vanilla and chocolate. Somehow the chocolate part ends up in the middle of the vanilla part - guess that's where it got its name.
Chocolate Intrigue Cake
3 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup milk
1/4 teaspoon baking soda
3/4 cup chocolate syrup
1/4 teaspoon almond extract
Preheat oven to 350. Grease the bottom of a 10'; tube pan.
Sift dry ingredients. In mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla to milk. At low speed, add dry ingredients and milk alternately to butter mixture, beginning and ending with dry. Pour 2/3 of batter into pan. Into remaining batter, add soda, syrup, and extract. Pour over batter in pan. Bake 65-70 minutes. Cool completely in pan.
Here is a delicious recipe that uses chocolate syrup and does not contain any cocoa.
Chocolate Syrup Cake
Ingredients
3 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
2-3/4 cups sugar
1/2 cup cooking oil
5 eggs
1 cup buttermilk
2/3 cup chocolate syrup
1 tsp. vanilla
1 recipe Chocolate-Buttercream Drizzle
2 Tbsp. chocolate syrup
Directions
1. Preheat oven to 325 degrees F.
2. Grease and flour a 10-inch fluted tube pan; set aside.
3. In bowl stir together flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
4. In a large mixing bowl beat sugar and oil with an electric mixer on medium to high speed for 1 minute or until evenly moistened.
5. Add eggs one at a time, beating well after each addition; beat until smooth.
6. Alternately beat in flour mixture and buttermilk.
7. Add the 2/3 cup chocolate syrup and vanilla; beat well. Pour into pan. Bake 1-1/4 to 1-1/2 hours or until a wooden toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pan; cool completely on rack. Transfer cake to platter; drizzle with Chocoalte-Buttercream.
8. Just before serving, drizzle 2 tablespoons syrup around top edge.
--------------------------------
Chocolate Buttercream Drizzle
1. In large mixing bowl beat 3 tablespoons softened butter on medium speed for 30 seconds.
2. Add 1/2 cup powdered sugar; beat well.
3. Beat in 2 tablespoons chocolate syrup and 1/2 teaspoon vanilla. Beat in 3/4 cup powdered sugar.
4. If necessary, stir in milk until mixture drapes.
Here are some website for cake recipes using chocolate syrup;
http://www.cooks.com/rec/search/0,1-00,c鈥?/a>
http://www.recipezaar.com/243080
http://www.grouprecipes.com/39689/chocol鈥?/a>Cake recipe using a chocolate syrup as a substitute for cocoa
I haven't made this cake in ages, but it's great. It's a bundt type cake that's vanilla and chocolate. Somehow the chocolate part ends up in the middle of the vanilla part - guess that's where it got its name.
Chocolate Intrigue Cake
3 cups sifted flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup milk
1/4 teaspoon baking soda
3/4 cup chocolate syrup
1/4 teaspoon almond extract
Preheat oven to 350. Grease the bottom of a 10'; tube pan.
Sift dry ingredients. In mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla to milk. At low speed, add dry ingredients and milk alternately to butter mixture, beginning and ending with dry. Pour 2/3 of batter into pan. Into remaining batter, add soda, syrup, and extract. Pour over batter in pan. Bake 65-70 minutes. Cool completely in pan.
Here is a delicious recipe that uses chocolate syrup and does not contain any cocoa.
Chocolate Syrup Cake
Ingredients
3 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
2-3/4 cups sugar
1/2 cup cooking oil
5 eggs
1 cup buttermilk
2/3 cup chocolate syrup
1 tsp. vanilla
1 recipe Chocolate-Buttercream Drizzle
2 Tbsp. chocolate syrup
Directions
1. Preheat oven to 325 degrees F.
2. Grease and flour a 10-inch fluted tube pan; set aside.
3. In bowl stir together flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
4. In a large mixing bowl beat sugar and oil with an electric mixer on medium to high speed for 1 minute or until evenly moistened.
5. Add eggs one at a time, beating well after each addition; beat until smooth.
6. Alternately beat in flour mixture and buttermilk.
7. Add the 2/3 cup chocolate syrup and vanilla; beat well. Pour into pan. Bake 1-1/4 to 1-1/2 hours or until a wooden toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pan; cool completely on rack. Transfer cake to platter; drizzle with Chocoalte-Buttercream.
8. Just before serving, drizzle 2 tablespoons syrup around top edge.
--------------------------------
Chocolate Buttercream Drizzle
1. In large mixing bowl beat 3 tablespoons softened butter on medium speed for 30 seconds.
2. Add 1/2 cup powdered sugar; beat well.
3. Beat in 2 tablespoons chocolate syrup and 1/2 teaspoon vanilla. Beat in 3/4 cup powdered sugar.
4. If necessary, stir in milk until mixture drapes.
I'm trying to find the recipe for Dinner Impossible chocolate cake, the one he did in Puerto Rico.?
This was just aired on Dinner Impossible where Robert Irvine made this awesome cake with a ';sauce';. Anyone see the episode and know the recipe?I'm trying to find the recipe for Dinner Impossible chocolate cake, the one he did in Puerto Rico.?
This one?? It's more of an English Triffle with Creme Angelese Sauce:
1 (3-ounce) package raspberry gelatin
1 to 2 tablespoons sugar
1 cup boiling water
1/4 cup ice water
1/2 cup porter
Creme Anglaise:
1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons)
1/4 cup sugar
4 egg yolks
1 (29 to 32-ounce) can fruit cocktail, drained
1 (12-ounce) pound cake, thawed and cut into 3/4-inch cubes (recommended: Sara Lee)
2 bananas, sliced and tossed with lemon juice
Ganache:
4 ounces semisweet chocolate pieces or chocolate squares, finely chopped
2/3 cup heavy cream
Topping:
1/2 cup heavy cream whipped until light and fluffy with an electric beater
Special equipment:
4 (16-ounce) or larger wine glasses or snifters (note that the idea of a trifle is to see the layers)
Dissolve gelatin and sugar in boiling water. Add cold water and porter. Cover and set aside at room temperature.
For the creme anglaise:
Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.) Add half the sugar to the pot and bring to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
Spoon fruit cocktail into each glass as a base layer. Follow with a layer of cubed pound cake, then a layer of sliced bananas. Spoon about 1/3 cup gelatin/porter mixture on top of the fruit and refrigerate for 2 to 4 hours until the gelatin is set.
A few minutes before serving, make the ganache, place the chocolate in a small heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate and let sit for about 1 to 2 minutes. Stir gently with a rubber spatula until the chocolate is melted and smooth. If the chocolate is not melting readily, nest the bowl in another bowl of very hot tap water.
Spoon creme anglaise over the chilled trifle and drizzle with ganache. Spoon whipped cream on top to finish.
Or is this one?? I could only find three of his desserts on Food Network:
Chocolate Pear Upside Down Cake.....
Pears:
1 cup water
1/2 cup brandy
2 to 3 fresh pears, ripe but still firm
Chocolate cake batter:
Canola oil
1/4 cup cake flour
1/4 cup plus 1 tablespoon unsweetened cocoa powder
3 eggs, at room temperature
5 tablespoons sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
For the pears:
In a skillet, bring 1 cup of water and the brandy to a boil, then reduce heat to a simmer. Peel the pears with a vegetable peeler, cut in half lengthwise and remove the core, the stem and the fibers that run down the center. Slice lengthwise into 1/4-inch thick slices and add to the simmering brandy mixture. (Add enough hot water to cover the pears, if necessary.) Poach for about 10 minutes, remove from heat and let cool to room temperature while you are preparing the batter.
For the cake:
Preheat oven to 350 degrees F. Oil the bottom of a 9 by 2-inch deep round pan and lay parchment paper over the bottom. Then brush a thin layer of canola oil on top of the parchment paper. Sift cake flour and cocoa powder together several times to aerate. In a separate heatproof bowl combine the eggs and sugar. Nest the bowl with the sugar and eggs in another larger bowl filled with about 2-inches hot water. Whisk together the eggs and sugar, being very careful not to splash any water into it. The idea here is to raise the temperature of the egg and sugar mixture to between 100 and 120 degrees F. Use a candy thermometer to test the temperature. Once the mixture is warmed, remove the bowl from the water bowl and use an electric beater to beat it until it is about triple in volume and is the consistency of soft whipped cream. Sift the 1/3 of the flour and cocoa powder into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining 1/3 of the flour mixture, folding together after each addition. Then, gently fold in the melted butter and vanilla.
Drain the pear slices and arrange them in the bottom of the cake pan. Overlap them in a pattern of concentric circles. Pour batter over layer of pears, spreading evenly, but don't fill pan any more than within 1/2-inch of the top edge of the pan. Bang pan on countertop - 1 or 2 times only - to make sure the batter sinks down between the pears, but don't overdo it or you will undo all your hard work in aerating the batter! Bake in oven until the surface springs back when touched and a toothpick inserted in the cake comes out clean, about 20 to 25 minutes. Let cake cool in pan 10 minute to allow set up, then using oven mitts, press a serving plate firmly on the top edges of the pan, and invert the cake onto the plate. Replace any pear slices that become dislodged. This cake can be served warm or at room temperature.
And finally, the third one, a Black Forest Cake:
For the cake:
5 eggs
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup plus 1 tablespoon bread flour
1/4 cup cocoa powder
1/2 cup plus 1 tablespoon pastry flour
1/4 cup plus 1 tablespoon oil
For the syrup:
2 cups sugar
1 1/3 cups water
4 teaspoons cherry brandy
1/2 teaspoon cream of tartar
For the cherry filling:
1 quart fresh cherries, pitted and halved
1 cup cherry brandy
For the Pastry Cream:
1 1/3 cups milk, divided
1/3 cup sugar, divided
4 tablespoons cornstarch
2 eggs
2 tablespoons butter
1/2 teaspoon vanilla extract
For the whipped cream topping for frosting:
1 pint heavy cream
3 tablespoons sugar
Chocolate shavings for garnish
Preheat the oven to 375 degrees F.
For the cake:
Heat a skillet full of water to a bare simmer. In the large bowl of an electric mixer, whip eggs on high speed for 5 minutes. To the eggs add sugar, salt and vanilla and combine. Set the bowl into the hot water bath to heat the mixture to between 110 and 120 degrees F. Stabilize the mixture by whipping on medium speed for 15 more minutes.
Meanwhile sift together the bread flour, the cocoa powder, and the pastry flour. Prepare the baking pans by greasing 2 (6-inch) diameter round pans and dusting with flour.
Gradually fold the sifted dry ingredients into the egg mixture by hand. Slowly pour in the oil while folding. Fill the pans approximately 2/3 full with the batter and place immediately in the oven. Bake in preheated oven for 25 to 30 minutes. (The surface of the cake should spring back when touched.) Cool 10 minutes in the pans, then remove to wire racks to let cool completely.
For the syrup:
Combine the sugar, water, cherry brandy, and cream of tartar in a small saucepan. Cook over low heat stirring only until the sugar is dissolved and the syrup is hot. Cover and simmer gently for 2 minutes. Remove from heat, uncover and let cool.
For the cherry filling:
Place cherries in a small saucepot and add brandy, stirring to coat cherries. Heat over medium low heat until most of liquid evaporates, then remove from heat and let cool.
For the pastry cream:
Reserve 2 tablespoons of the milk then combine the rest of the milk with half the sugar and bring to a gentle boil. In a small bowl whisk the 2 tablespoons of reserved milk into the cornstarch to create a slurry. Add the other half of the sugar and then the eggs to the slurry and whisk to completely combine. Temper the egg mixture with the boiling milk. (This is done by spooning some of the milk into the egg mixture to equalize temperatures without cooking the eggs.) Return all liquids to the pot and bring to a boil, whisking constantly. Cook for 1 minute. Remove the milk mixture from the heat and whisk in butter and vanilla extract. Pour into a large pan, put plastic wrap directly on the surface, and allow to cool.
Slice each of the cake rounds (horizontally) into 3 (1/2-inch) thick layers using a long thin knife or taut wire. Place the layers onto baking sheets (which have a rim) and pour cherry syrup over the layers, allowing them to soak.
For the cream topping:
Whip the heavy cream and sugar with an electric mixer to a medium peak.
Assemble the cakes by spreading a layer of the pastry cream on the bottom layer, then placing brandied cherries on top. Place a second layer on top of cherries and repeat. Top with final layer of cake. (Each cake will have 3 layers.) Frost top layer of cake with whipped cream topping and garnish with cherries and chocolate shavings.
ChristopherI'm trying to find the recipe for Dinner Impossible chocolate cake, the one he did in Puerto Rico.?
Yes, I saw it, and still don't know how he got it done in that short of a time! He folded a chocolate ganache into the batter.......Go to Food Network.com and you can search by show or host (on the left side). Maybe if you go to Wednesday's episode, the recipe will be there. There's usually a link to e-mail the host too, so you could ask for it......
This one?? It's more of an English Triffle with Creme Angelese Sauce:
1 (3-ounce) package raspberry gelatin
1 to 2 tablespoons sugar
1 cup boiling water
1/4 cup ice water
1/2 cup porter
Creme Anglaise:
1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons)
1/4 cup sugar
4 egg yolks
1 (29 to 32-ounce) can fruit cocktail, drained
1 (12-ounce) pound cake, thawed and cut into 3/4-inch cubes (recommended: Sara Lee)
2 bananas, sliced and tossed with lemon juice
Ganache:
4 ounces semisweet chocolate pieces or chocolate squares, finely chopped
2/3 cup heavy cream
Topping:
1/2 cup heavy cream whipped until light and fluffy with an electric beater
Special equipment:
4 (16-ounce) or larger wine glasses or snifters (note that the idea of a trifle is to see the layers)
Dissolve gelatin and sugar in boiling water. Add cold water and porter. Cover and set aside at room temperature.
For the creme anglaise:
Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.) Add half the sugar to the pot and bring to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
Spoon fruit cocktail into each glass as a base layer. Follow with a layer of cubed pound cake, then a layer of sliced bananas. Spoon about 1/3 cup gelatin/porter mixture on top of the fruit and refrigerate for 2 to 4 hours until the gelatin is set.
A few minutes before serving, make the ganache, place the chocolate in a small heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate and let sit for about 1 to 2 minutes. Stir gently with a rubber spatula until the chocolate is melted and smooth. If the chocolate is not melting readily, nest the bowl in another bowl of very hot tap water.
Spoon creme anglaise over the chilled trifle and drizzle with ganache. Spoon whipped cream on top to finish.
Or is this one?? I could only find three of his desserts on Food Network:
Chocolate Pear Upside Down Cake.....
Pears:
1 cup water
1/2 cup brandy
2 to 3 fresh pears, ripe but still firm
Chocolate cake batter:
Canola oil
1/4 cup cake flour
1/4 cup plus 1 tablespoon unsweetened cocoa powder
3 eggs, at room temperature
5 tablespoons sugar
3 tablespoons melted butter
1/2 teaspoon vanilla extract
For the pears:
In a skillet, bring 1 cup of water and the brandy to a boil, then reduce heat to a simmer. Peel the pears with a vegetable peeler, cut in half lengthwise and remove the core, the stem and the fibers that run down the center. Slice lengthwise into 1/4-inch thick slices and add to the simmering brandy mixture. (Add enough hot water to cover the pears, if necessary.) Poach for about 10 minutes, remove from heat and let cool to room temperature while you are preparing the batter.
For the cake:
Preheat oven to 350 degrees F. Oil the bottom of a 9 by 2-inch deep round pan and lay parchment paper over the bottom. Then brush a thin layer of canola oil on top of the parchment paper. Sift cake flour and cocoa powder together several times to aerate. In a separate heatproof bowl combine the eggs and sugar. Nest the bowl with the sugar and eggs in another larger bowl filled with about 2-inches hot water. Whisk together the eggs and sugar, being very careful not to splash any water into it. The idea here is to raise the temperature of the egg and sugar mixture to between 100 and 120 degrees F. Use a candy thermometer to test the temperature. Once the mixture is warmed, remove the bowl from the water bowl and use an electric beater to beat it until it is about triple in volume and is the consistency of soft whipped cream. Sift the 1/3 of the flour and cocoa powder into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining 1/3 of the flour mixture, folding together after each addition. Then, gently fold in the melted butter and vanilla.
Drain the pear slices and arrange them in the bottom of the cake pan. Overlap them in a pattern of concentric circles. Pour batter over layer of pears, spreading evenly, but don't fill pan any more than within 1/2-inch of the top edge of the pan. Bang pan on countertop - 1 or 2 times only - to make sure the batter sinks down between the pears, but don't overdo it or you will undo all your hard work in aerating the batter! Bake in oven until the surface springs back when touched and a toothpick inserted in the cake comes out clean, about 20 to 25 minutes. Let cake cool in pan 10 minute to allow set up, then using oven mitts, press a serving plate firmly on the top edges of the pan, and invert the cake onto the plate. Replace any pear slices that become dislodged. This cake can be served warm or at room temperature.
And finally, the third one, a Black Forest Cake:
For the cake:
5 eggs
1/2 cup plus 1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup plus 1 tablespoon bread flour
1/4 cup cocoa powder
1/2 cup plus 1 tablespoon pastry flour
1/4 cup plus 1 tablespoon oil
For the syrup:
2 cups sugar
1 1/3 cups water
4 teaspoons cherry brandy
1/2 teaspoon cream of tartar
For the cherry filling:
1 quart fresh cherries, pitted and halved
1 cup cherry brandy
For the Pastry Cream:
1 1/3 cups milk, divided
1/3 cup sugar, divided
4 tablespoons cornstarch
2 eggs
2 tablespoons butter
1/2 teaspoon vanilla extract
For the whipped cream topping for frosting:
1 pint heavy cream
3 tablespoons sugar
Chocolate shavings for garnish
Preheat the oven to 375 degrees F.
For the cake:
Heat a skillet full of water to a bare simmer. In the large bowl of an electric mixer, whip eggs on high speed for 5 minutes. To the eggs add sugar, salt and vanilla and combine. Set the bowl into the hot water bath to heat the mixture to between 110 and 120 degrees F. Stabilize the mixture by whipping on medium speed for 15 more minutes.
Meanwhile sift together the bread flour, the cocoa powder, and the pastry flour. Prepare the baking pans by greasing 2 (6-inch) diameter round pans and dusting with flour.
Gradually fold the sifted dry ingredients into the egg mixture by hand. Slowly pour in the oil while folding. Fill the pans approximately 2/3 full with the batter and place immediately in the oven. Bake in preheated oven for 25 to 30 minutes. (The surface of the cake should spring back when touched.) Cool 10 minutes in the pans, then remove to wire racks to let cool completely.
For the syrup:
Combine the sugar, water, cherry brandy, and cream of tartar in a small saucepan. Cook over low heat stirring only until the sugar is dissolved and the syrup is hot. Cover and simmer gently for 2 minutes. Remove from heat, uncover and let cool.
For the cherry filling:
Place cherries in a small saucepot and add brandy, stirring to coat cherries. Heat over medium low heat until most of liquid evaporates, then remove from heat and let cool.
For the pastry cream:
Reserve 2 tablespoons of the milk then combine the rest of the milk with half the sugar and bring to a gentle boil. In a small bowl whisk the 2 tablespoons of reserved milk into the cornstarch to create a slurry. Add the other half of the sugar and then the eggs to the slurry and whisk to completely combine. Temper the egg mixture with the boiling milk. (This is done by spooning some of the milk into the egg mixture to equalize temperatures without cooking the eggs.) Return all liquids to the pot and bring to a boil, whisking constantly. Cook for 1 minute. Remove the milk mixture from the heat and whisk in butter and vanilla extract. Pour into a large pan, put plastic wrap directly on the surface, and allow to cool.
Slice each of the cake rounds (horizontally) into 3 (1/2-inch) thick layers using a long thin knife or taut wire. Place the layers onto baking sheets (which have a rim) and pour cherry syrup over the layers, allowing them to soak.
For the cream topping:
Whip the heavy cream and sugar with an electric mixer to a medium peak.
Assemble the cakes by spreading a layer of the pastry cream on the bottom layer, then placing brandied cherries on top. Place a second layer on top of cherries and repeat. Top with final layer of cake. (Each cake will have 3 layers.) Frost top layer of cake with whipped cream topping and garnish with cherries and chocolate shavings.
ChristopherI'm trying to find the recipe for Dinner Impossible chocolate cake, the one he did in Puerto Rico.?
Yes, I saw it, and still don't know how he got it done in that short of a time! He folded a chocolate ganache into the batter.......Go to Food Network.com and you can search by show or host (on the left side). Maybe if you go to Wednesday's episode, the recipe will be there. There's usually a link to e-mail the host too, so you could ask for it......
An Easy cake frosting recipe?
I started baking a cake and didn't realize i didn't have powdered sugar and i need frosting. I can't go to the store, so does anybody have an easy frosting recipe that Does Not have powdered sugar!!!!??An Easy cake frosting recipe?
1 pint of whipping cream
1 small package of instant pudding
a little milk
mix the whipping cream and pudding in a mixer on high, beating until it looks pretty much like it would if it was just plain whipping cream. Then add a little milk at a time until you reach your desired consistancy.
or... just plain whipped cream!An Easy cake frosting recipe?
tiramiso
Chocolate and butter,or coolwhip topping.
1 pint of whipping cream
1 small package of instant pudding
a little milk
mix the whipping cream and pudding in a mixer on high, beating until it looks pretty much like it would if it was just plain whipping cream. Then add a little milk at a time until you reach your desired consistancy.
or... just plain whipped cream!An Easy cake frosting recipe?
tiramiso
Chocolate and butter,or coolwhip topping.
Does anybody have an EASY recipe for the tres leches cake or using the pillsbury pudding cake mix?
i lost my easy tres leches or 3 milks cake and i want to do my cake in a few minutes...help! please and thanx!=)Does anybody have an EASY recipe for the tres leches cake or using the pillsbury pudding cake mix?
* Cake Mix
* 5 eggs
* 1 c milk
* 2/3 c oil
* 1 c sugar
* 1 1/2 c flour
* 1 tsp baking powder
* 1 box of vanilla or white cake mix
* Filling
* 1c. whipping cream
* 1 can evaporate milk (I do half evaporated and half coconut)
* 1 can sweet and condensed milk
* 1 tbsp of amaretto liqour or rum
* Frosting
* 1 c whipping cream
* 1/4 c sugar
* 1 tsp vanilla
Directions
1. Mix cake ingredients and pour mix in a 9X13 greased pan
2. Bake for 45 to 50 minutes(test for doness with a toothpick or knife). While the cake bakes, mix the filling and refrigerate. When the cake is done let it cool for 20 minutes and take a skewer or fork and poke hole all over the top of the cake. Pour the filling over the cake and edges. Whip the whipping cream and other ingredients and frost cake then refrigerate. Enjoy!Does anybody have an EASY recipe for the tres leches cake or using the pillsbury pudding cake mix?
try using foodnetwork.com but i don't think there's any ';easy'; way to make a true tres leches cake
Just bake the cake according to instructions.
Once it's cooled, in a blender, blend the following:
1/2 can sweetened condensed milk (la lechera)
1/2 can evaporated milk
1 cup heavy whipping cream
1/3 cup sherry
slowly pour onto cake
Top cake with whipped cream.
Enjoy!
* Cake Mix
* 5 eggs
* 1 c milk
* 2/3 c oil
* 1 c sugar
* 1 1/2 c flour
* 1 tsp baking powder
* 1 box of vanilla or white cake mix
* Filling
* 1c. whipping cream
* 1 can evaporate milk (I do half evaporated and half coconut)
* 1 can sweet and condensed milk
* 1 tbsp of amaretto liqour or rum
* Frosting
* 1 c whipping cream
* 1/4 c sugar
* 1 tsp vanilla
Directions
1. Mix cake ingredients and pour mix in a 9X13 greased pan
2. Bake for 45 to 50 minutes(test for doness with a toothpick or knife). While the cake bakes, mix the filling and refrigerate. When the cake is done let it cool for 20 minutes and take a skewer or fork and poke hole all over the top of the cake. Pour the filling over the cake and edges. Whip the whipping cream and other ingredients and frost cake then refrigerate. Enjoy!Does anybody have an EASY recipe for the tres leches cake or using the pillsbury pudding cake mix?
try using foodnetwork.com but i don't think there's any ';easy'; way to make a true tres leches cake
Just bake the cake according to instructions.
Once it's cooled, in a blender, blend the following:
1/2 can sweetened condensed milk (la lechera)
1/2 can evaporated milk
1 cup heavy whipping cream
1/3 cup sherry
slowly pour onto cake
Top cake with whipped cream.
Enjoy!
What is the recipe for Chocolate Loving Spoon Cake?
I had this cake at McAlister's Deli. It is so rich, and it seems that some of the layers are made of some sort of soft fudge? It was served cold. Anyone know how to make it?What is the recipe for Chocolate Loving Spoon Cake?
I'll bet this is it.
Chocolate Pudding Cake
This makes a nice cake layer that magically floats atop a layer of warm, fudge pudding!
3/4 cup granulated sugar
1 cup plain flour
1/4 teaspoon salt
2 teaspoons of baking powder
2 Tablespoons cocoa
½ cup milk
1 teaspoon of vanilla
3 Tablespoons melted, cooled, margarine
Sift sugar, flour, salt, baking powder and cocoa together in bowl. Stir in milk, margarine and vanilla. Batter will look like brownie batter. Spread batter into greased baking dish (Pyrex bowl or 9”x13” dish).
TOPPING:
½ cup of granulated sugar
½ cup brown sugar
1/4 cup cocoa
Mix topping sugars and cocoa together and sprinkle dry ingredients over batter. Pour 1 ½ cups of tap water over all. DO NOT STIR.
Place in oven and bake at 350ºF for 45 minutes or until topping is done. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom.)
Serve in bowls with spoons. Serves 6-8 people. Good with vanilla ice cream or cool whip.What is the recipe for Chocolate Loving Spoon Cake?
here is a recipe that works for me
For cake layers
3 ounces semisweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 3/4 cups sour cream
1 1/2 teaspoons vanilla extract
3 large eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
For filling/frosting
3 ounces semisweet chocolate, chopped
2 cups sour cream
1 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
For glaze
3 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 cup semisweet chocolate chips and 1/2 cup semiseet chocolate shavings, shaved with a vegetable peeler from a bar of chocolate, for coating side of cake
Peperation
Make cake layers:
Preaheat oven to 375°F. Butter and flour two 9- by 2-inch round cake pans, knocking out excess flour.
In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Bet in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.
In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined. Beat in chocolate until batter is just combined and divide between pans.
Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.
Make filling/frosting:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature. In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.
Make glaze:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.
Assemble cake:
With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup filling/frosting between each layer. Spread side of cake with remaining filling/frosting.
Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate chips and shavings, pressing them in gently.
FOR THE CAKE:
1/3 cup unsweetened cocoa powder
1 cup milk
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/4 cup shortening
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
FOR THE FILLING:
2/3 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon vanilla extract
FOR THE FROSTING:
4 (1 ounce) squares unsweetened chocolate, melted
1/2 cup unsalted butter
1 1/2 teaspoons vanilla extract
3 eggs (pasteurized egg product to equal 3 eggs)
3 cups confectioners' sugar
TO MAKE THE CAKE:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
Sift together the flour, baking powder, baking soda and 1/2-teaspoon salt. Set aside.
In a separate small bowl, gradually stir 1-cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.
In a large bowl, cream together 1/2-cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1-teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes then carefully invert them onto the racks and cool completely.
TO MAKE THE FILLING:
In a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt.
In a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. Add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes.
Remove from the heat, and stir in 1-teaspoon vanilla. Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refrigerate until cool.
TO MAKE THE FROSTING:
In a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. Add the confectioners' sugar two tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.
TO ASSEMBLE THE CAKE:
Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread the filling between 3 of the layers of cake. Frost cake with the frosting, and then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake.
Store in a cool place, and serve within 24 hours.
Enjoy!
MSG URL: http://www.recipelink.com/msgid/1422174pimples blackheads
I'll bet this is it.
Chocolate Pudding Cake
This makes a nice cake layer that magically floats atop a layer of warm, fudge pudding!
3/4 cup granulated sugar
1 cup plain flour
1/4 teaspoon salt
2 teaspoons of baking powder
2 Tablespoons cocoa
½ cup milk
1 teaspoon of vanilla
3 Tablespoons melted, cooled, margarine
Sift sugar, flour, salt, baking powder and cocoa together in bowl. Stir in milk, margarine and vanilla. Batter will look like brownie batter. Spread batter into greased baking dish (Pyrex bowl or 9”x13” dish).
TOPPING:
½ cup of granulated sugar
½ cup brown sugar
1/4 cup cocoa
Mix topping sugars and cocoa together and sprinkle dry ingredients over batter. Pour 1 ½ cups of tap water over all. DO NOT STIR.
Place in oven and bake at 350ºF for 45 minutes or until topping is done. (In the baking process, ingredients will reverse themselves - finished product will look like a brownie on top and have chocolate pudding on bottom.)
Serve in bowls with spoons. Serves 6-8 people. Good with vanilla ice cream or cool whip.What is the recipe for Chocolate Loving Spoon Cake?
here is a recipe that works for me
For cake layers
3 ounces semisweet chocolate, chopped
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
1 3/4 cups sour cream
1 1/2 teaspoons vanilla extract
3 large eggs
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/2 teaspoon salt
For filling/frosting
3 ounces semisweet chocolate, chopped
2 cups sour cream
1 cup heavy cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
For glaze
3 ounces semisweet chocolate, chopped
2 tablespoons unsalted butter
1 cup semisweet chocolate chips and 1/2 cup semiseet chocolate shavings, shaved with a vegetable peeler from a bar of chocolate, for coating side of cake
Peperation
Make cake layers:
Preaheat oven to 375°F. Butter and flour two 9- by 2-inch round cake pans, knocking out excess flour.
In a double boiler or a metal bowl set over a pan of barely simmering water melt chocolate, stirring until smooth, and cool.
In a large bowl with an electric mixer beat together butter and sugars until light and fluffy. Bet in sour cream and vanilla until combined. Add eggs, 1 at a time, beating well with after each addition.
In a bowl whisk together flour, cocoa powder, baking soda, and salt and gradually add to sour cream mixture, beating until just combined. Beat in chocolate until batter is just combined and divide between pans.
Bake layers in middle of oven until a tester comes out clean, about 30 minutes. Cool layers in pans on rack 10 minutes and invert onto racks to cook completely.
Make filling/frosting:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate, stirring until smooth, and cool to room temperature. In a large bowl with an electric mixer beat together sour cream, heavy cream, confectioners' sugar, and vanilla until thickened. Beat in chocolate until combined.
Make glaze:
In a double boiler or a metal bowl set over a pan of barely simmering water, melt chocolate and butter, stirring until smooth, and cool.
Assemble cake:
With a long serrated knife halve cake layers horizontally. Stack layers on a cake plate, spreading 1 cup filling/frosting between each layer. Spread side of cake with remaining filling/frosting.
Pour glaze on top of cake, spreading to just cover top, and coat side with chocolate chips and shavings, pressing them in gently.
FOR THE CAKE:
1/3 cup unsweetened cocoa powder
1 cup milk
2 1/4 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter
1/4 cup shortening
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
FOR THE FILLING:
2/3 cup white sugar
2 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
3 (1 ounce) squares unsweetened chocolate, chopped
1 teaspoon vanilla extract
FOR THE FROSTING:
4 (1 ounce) squares unsweetened chocolate, melted
1/2 cup unsalted butter
1 1/2 teaspoons vanilla extract
3 eggs (pasteurized egg product to equal 3 eggs)
3 cups confectioners' sugar
TO MAKE THE CAKE:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch pans.
Sift together the flour, baking powder, baking soda and 1/2-teaspoon salt. Set aside.
In a separate small bowl, gradually stir 1-cup milk into 1/3 cup of cocoa, then whisk until the mixture is smooth.
In a large bowl, cream together 1/2-cup butter, 1/4 cup shortening and 2 cups sugar until light and fluffy. Add 3 eggs one at a time, beating well with each addition, then stir in 1-teaspoon vanilla. Add the flour mixture alternately with the milk mixture; beat well. Spread the batter evenly into the prepared pans.
Bake in the preheated oven for 35 to 40 minutes, or until the layers shrink from the sides of the pans and the tops spring back when gently pressed with a fingertip. The cake is dense and moist, so be careful not to over-bake it. Cool the layers in the pans for 10 minutes then carefully invert them onto the racks and cool completely.
TO MAKE THE FILLING:
In a small bowl, whisk together 2/3 cup sugar, 2 tablespoons cornstarch and 1/4 teaspoon salt.
In a saucepan over medium heat, combine 1 1/2 cups milk with sugar mixture. Add 3 squares chopped chocolate, and bring the mixture to a boil, stirring constantly. Boil until the mixture is thick and bubbly, about 3 minutes.
Remove from the heat, and stir in 1-teaspoon vanilla. Pour into a bowl and cover with plastic wrap directly on the surface, to keep the pudding from forming a skin. Refrigerate until cool.
TO MAKE THE FROSTING:
In a medium bowl, beat 1/2 cup butter, 1 1/2 teaspoons vanilla and 3 eggs until light and fluffy. Add the confectioners' sugar two tablespoons at a time, beating well after each addition. Beat in the melted chocolate until well blended. Refrigerate for 15 minutes while you fill the cake.
TO ASSEMBLE THE CAKE:
Using a long serrated knife, slice each layer in half horizontally, making 4 layers. Spread the filling between 3 of the layers of cake. Frost cake with the frosting, and then crumble the remaining cake layer. Stick crumbs to the entire frosted surface of the cake. Sprinkle any leftover crumbs over the top of the cake.
Store in a cool place, and serve within 24 hours.
Enjoy!
MSG URL: http://www.recipelink.com/msgid/1422174
I need a cake recipe to feed 22 people.?
I am baking a cake for my son's first birthday and I can't find a chocolate cake recipe to feed 22 people. Can someone please help me? I am also looking for a white frosting recipe for the same cake.I need a cake recipe to feed 22 people.?
Here is a recipe for a Texas sheet cake that is delicious. Just omit the cocoa powder in the frosting recipe for a white frosting.
(Serves 24)
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup shortening
1 cup strong brewed coffee
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Frosting:
1/2 cup butter
1/4 cup milk
1 teaspoon milk
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
3 1/2 cups confectioners' sugar
Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.
In a large bowl, mix together flour, baking soda and white sugar. Set aside.
In a saucepan, heat 1/2 cup butter, shortening, coffee, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.
While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.
http://allrecipes.com/Recipe/Texas-Sheet鈥?/a>I need a cake recipe to feed 22 people.?
I would bake sheet cakes. Layer them and add filling between layers. It may take two.
Blond Texas Sheet Cake
To serve as large triangles, cut cake into 5- x 5-inch squares, and then cut squares corner to corner.
Makes 12 servings
* 1 (18.25-oz.) package white cake mix
* 1 cup buttermilk
* 1/3 cup butter, melted
* 4 egg whites
* 1/4 teaspoon almond extract
* Caramel-Pecan Frosting
Beat together first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll pan.
Bake at 350掳 for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours.
Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.
Note: For testing purposes only, we used Pillsbury Moist Supreme Premium Classic White Cake Mix.
White Snow Frosting Recipe
1/4 cup
1/4 cup
1
1/2 tsp
1/2 tsp
2 cups Shortening
Butter
Egg white
Coconut extract
Vanilla extract
Confectioners' sugar, sifted
Combine shortening, butter, egg white and extracts in a medium mixing bowl. Beat at medium speed of an electric mixer until blended.
Gradually add sifted sugar to cream mixture, beating at medium speed until frosting reaches spreading consistency.
Sometimes it is easier to order from Publix or a bakery when you have to feed that many mouths.
Dirt Cake
1 ea Flower pot
1 ea Garden trowel
3 ea Gummy worms (or plastic)
1 ea Plastic flowers, bunch
16 oz Oreo cookies
1/2 c Butter, softened
8 oz Cream cheese, softened
1 c Confectioner's sugar
1 ts Vanilla
2 pk Inst choc-fudge pudding(4oz
3 c Milk
12 oz Whipped topping,1 tub thawed
This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff. The trick is to capture everyone's attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out of the ';dirt';. You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert. Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the ';cake'; together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before serving.
Remove from refrigerator, decorate with flowers.
Serve by digging out portions with the trowel.
Serves 10 to 12 (double to feed more).
Any cake mix, or 2 layer cake recipe,should fill a 9x13'; pan. You can cut 4 pieces down, and 8 pieces across, to get 24 pieces from it. But, it's nice to make a special small cake, or cupcake, for your son. It's a 1st birthday tradition with my daughter, that each child gets their own special little cake for their first birthday. That's usually the first time the baby has had cake and frosting, and you'll get some really cute photos.......
I would suggest 2 cakes and one small store bought cake for you son. Have you considered buying a cake? You can get really cute one that screen on images, like your son's baby picture and a picture of him today. They are only around $35. This would save time for you to concentrate on other items for the party.
Just double or triple the batch you are planning on making! (multiply all the ingredients by how many times you multiplied the batch)
go to foodnetwork.com
Here is a recipe for a Texas sheet cake that is delicious. Just omit the cocoa powder in the frosting recipe for a white frosting.
(Serves 24)
Cake:
2 cups all-purpose flour
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup shortening
1 cup strong brewed coffee
1/4 cup unsweetened cocoa powder
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract
Frosting:
1/2 cup butter
1/4 cup milk
1 teaspoon milk
1 teaspoon vanilla extract
2 tablespoons unsweetened cocoa powder
3 1/2 cups confectioners' sugar
Preheat oven to 400 degrees F (200 degrees C). Grease and flour jelly roll pan or line with parchment paper.
In a large bowl, mix together flour, baking soda and white sugar. Set aside.
In a saucepan, heat 1/2 cup butter, shortening, coffee, and 1/4 cup cocoa until boiling. Stir frequently. Pour chocolate mixture over flour and sugar. Stir in buttermilk, eggs, baking soda and 1 teaspoon vanilla. Spread into jelly roll pan.
Bake for 20 minutes in the preheated oven, or until toothpick inserted in center of cake comes out clean.
While cake bakes, prepare frosting. Combine 1/2 cup butter or margarine, milk and 2 tablespoons cocoa in a saucepan. Heat to boiling, stirring constantly. Beat in confectioners' sugar and vanilla until smooth. Spread warm frosting over cake as soon as it is taken from the oven. Cool.
http://allrecipes.com/Recipe/Texas-Sheet鈥?/a>I need a cake recipe to feed 22 people.?
I would bake sheet cakes. Layer them and add filling between layers. It may take two.
Blond Texas Sheet Cake
To serve as large triangles, cut cake into 5- x 5-inch squares, and then cut squares corner to corner.
Makes 12 servings
* 1 (18.25-oz.) package white cake mix
* 1 cup buttermilk
* 1/3 cup butter, melted
* 4 egg whites
* 1/4 teaspoon almond extract
* Caramel-Pecan Frosting
Beat together first 5 ingredients at low speed with an electric mixer 2 minutes or until blended. Pour batter into a greased 15- x 10-inch jelly-roll pan.
Bake at 350掳 for 15 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 2 hours.
Prepare Caramel-Pecan Frosting. Pour immediately over cooled cake in pan, and spread quickly to cover cake.
Note: For testing purposes only, we used Pillsbury Moist Supreme Premium Classic White Cake Mix.
White Snow Frosting Recipe
1/4 cup
1/4 cup
1
1/2 tsp
1/2 tsp
2 cups Shortening
Butter
Egg white
Coconut extract
Vanilla extract
Confectioners' sugar, sifted
Combine shortening, butter, egg white and extracts in a medium mixing bowl. Beat at medium speed of an electric mixer until blended.
Gradually add sifted sugar to cream mixture, beating at medium speed until frosting reaches spreading consistency.
Sometimes it is easier to order from Publix or a bakery when you have to feed that many mouths.
Dirt Cake
1 ea Flower pot
1 ea Garden trowel
3 ea Gummy worms (or plastic)
1 ea Plastic flowers, bunch
16 oz Oreo cookies
1/2 c Butter, softened
8 oz Cream cheese, softened
1 c Confectioner's sugar
1 ts Vanilla
2 pk Inst choc-fudge pudding(4oz
3 c Milk
12 oz Whipped topping,1 tub thawed
This is a joke, a bit of whimsy to lighten up your next party. The cake is really a quick mix dessert made with Oreo cookies and soft squishy stuff. The trick is to capture everyone's attention with an announcement of some sort, and as you are speaking, trowel out some of the dirt from the flower pot around the flowers and eat it. May be followed by a worm dug out of the ';dirt';. You may substitute vanilla pudding for the chocolate if you want, and use up to 20 oz of Oreos. Please use a clean new plastic flower pot or take the precaution of lining a clay pot with foil and wrap the stems of live flowers if you use them in order to prevent any toxins from entering the dessert. Crush the cookies until they resemble potting soil. Set aside. Cream the butter or margarine, cream cheese, sugar and vanilla until smooth and fluffy. Set aside. Combine the pudding mix and milk until well blended. Then fold in the whipped topping. Gently fold the cream cheese and pudding mixtures together. To put the ';cake'; together, layer one-third of the cookie crumbs followed by 1/2 of the pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and topping with the balance of the crumbs. Refrigerate 10-12 hours before serving.
Remove from refrigerator, decorate with flowers.
Serve by digging out portions with the trowel.
Serves 10 to 12 (double to feed more).
Any cake mix, or 2 layer cake recipe,should fill a 9x13'; pan. You can cut 4 pieces down, and 8 pieces across, to get 24 pieces from it. But, it's nice to make a special small cake, or cupcake, for your son. It's a 1st birthday tradition with my daughter, that each child gets their own special little cake for their first birthday. That's usually the first time the baby has had cake and frosting, and you'll get some really cute photos.......
I would suggest 2 cakes and one small store bought cake for you son. Have you considered buying a cake? You can get really cute one that screen on images, like your son's baby picture and a picture of him today. They are only around $35. This would save time for you to concentrate on other items for the party.
Just double or triple the batch you are planning on making! (multiply all the ingredients by how many times you multiplied the batch)
go to foodnetwork.com
Best Chocolate Fudge Cake recipe??
My friends have asked me to bake em a chocolate cake on sunday. Does anyone have a foolsafe and yummy recipe? They like the chocolate puddings with the runny choco centre or a chocolate fudge cake (any variation!!).
Also, the recipes i have seen all have bitter choco in them, this wont taste bitter will it? Should i replace the dark with milk choco instead?Best Chocolate Fudge Cake recipe??
';Chocolate Fudge Cake';
Ingredients-
1/2 cup butter or margarine, softened
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup water
1/2 cup milk
1 1/2 cups all-purpose flour
6 tablespoons baking cocoa
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup butter or margarine, softened
1 cup confectioners' sugar
1/4 cup baking cocoa
1 tablespoon milk
1 (16 ounce) can vanilla frosting
Preparation-
Grease a 13-in. x 9-in. x 2-in. baking pan; line with parchment paper. Grease the paper; set aside. In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine water and milk. Combine the flour, cocoa, cream of tartar, baking soda, baking powder and salt; add to creamed mixture alternately with milk mixture.
Pour into prepared pan. Bake at 350 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove and discard parchment paper. Cool cake completely.
For frosting, in a mixing bowl, cream butter, confectioners' sugar and cocoa until smooth. Beat in enough milk to achieve spreading consistency. Transfer cake to a serving platter or covered board. Spread with chocolate frosting; decorate with vanilla frosting.Best Chocolate Fudge Cake recipe??
Bitter chocolate will not taste bitter, especially with cakes. I prefer dark choc with cakes because it contrasts with the sweetness of the cake. When buying cooking choc, just buy a good quality and you will not be disappointed. You must also know that there exists cooking choc and choc cake covering. The choc cake covering is not choc at all, just for decoration and tastes inferior to cooking choc. Good luck and enjoy.
Check this out
http://www.dessert.net.au/
CHOCOLATE FUDGE CAKE
3 sq. unsweetened chocolate
2 1/4 c. sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
2 1/2 c. light brown sugar
3 eggs
1 1/2 tsp. vanilla
1 c. sour cream
1 c. boiling water
Melt chocolate in a small bowl over hot water. Cool. Grease and flour two 9 x 1 1/2 inch cake pans.
Sift flour, baking soda and salt onto wax paper. Beat butter until soft, add brown sugar and eggs, beat at high speed until light and fluffy, about 5 minutes. Beat in vanilla and cooled melted chocolate.
Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water (batter will be thin). Pour into pans.
Bake at 350 for 35 minutes or until center springs back when lightly pressed with fingertips.
Cool on wire racks 10 minutes then turn out onto racks. Frost with Chocolate Fudge Frosting.
CHOCOLATE FUDGE FROSTING:
4 sq. unsweetened chocolate
1/2 c. butter
1 pkg. (1 lb.) confectioners' sugar
1/2 c. milk
2 tsp. vanilla
Combine chocolate and butter in small heavy saucepan. Place over low heat just until melted; remove from heat.
Combine sugar, milk and vanilla in medium size bowl. Stir until smooth and add chocolate mixture. Set bowl in pan of ice and water; beat with wooden spoon until frosting is thick enough to spread and holds its shape
Best Moist Chocolate Cake
INGREDIENTS
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
chocolate fudge cake
Ingredients
2 1/2 cups (287 g) all-purpose flour
1 1/4 cups (285 g) granulated sugar
3/4 cup (170 g) dark brown sugar, packed
1 cup (110 g) Dutch processed cocoa powder
2 1/4 tsp baking soda
1 1/2 tsp salt
2 1/4 cups (18 fl oz or 540 ml) buttermilk
1 cup (230 g) unsalted butter, room temperature
2 large eggs
1 1/2 tsp pure vanilla extract
6 oz (168 g) melted semisweet fine quality chocolate
directions:
Heat oven to 350掳F (175掳C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.
2. Measure all ingredients (except the chocolate) into a large mixer bowl.
3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
5. Spoon into the pans and level them well with an offset spatula.
6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Yield: two 8-inch (20-cm) cakes
NO! the cocoa powder does not taste bitter after making the cake!! Milk Choco will only make a very mild chocolate flavored cake.
Use the recipe on the Hershey Cocoa can. It is the best chocolate fudge cake in the world. Also the Fudge Icing on the Cocoa can.
You can use 3 9-inch layer pans and put Jello brand instant Fudge Pudding in between the layers for a terrific choco explosion!!!
Buy yourself a good Devil's Food Cake mix, or even a Chocolate Fudge cake mix..although these are harder to find; and follow the instructions exactly; cover it with chocolate butter butter cream icing..275gms powdered sugar, 25gms of cocoa powder( not drinking chocolate and don't worry about bitterness) and 150 gms of butter, beat them together until your hand drops off and they have the taste and consistancy of really thick whipped cream with chocolate added. taste as you go along and then you will know when to stop.Or you can buy the stuff ready made but it is not nearly as nice and someone will recognise it. sandwich the two layers of cooled cake together with a little of the icing and then spread the rest over the top and sides, make extra if you need to and decorate with halved walnuts or pecans. This is the most important part.... wrap the empty box in something and put it in the rubbish! I won't tell if you don't.
I used to make all my cakes from scratch but the fact is that most people can not tell the difference between that and a really good mix..Duncan Hines or Mary Crocker..it is the freshness that makes it taste great!
Also, the recipes i have seen all have bitter choco in them, this wont taste bitter will it? Should i replace the dark with milk choco instead?Best Chocolate Fudge Cake recipe??
';Chocolate Fudge Cake';
Ingredients-
1/2 cup butter or margarine, softened
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup water
1/2 cup milk
1 1/2 cups all-purpose flour
6 tablespoons baking cocoa
1 1/2 teaspoons cream of tartar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1/2 cup butter or margarine, softened
1 cup confectioners' sugar
1/4 cup baking cocoa
1 tablespoon milk
1 (16 ounce) can vanilla frosting
Preparation-
Grease a 13-in. x 9-in. x 2-in. baking pan; line with parchment paper. Grease the paper; set aside. In a mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine water and milk. Combine the flour, cocoa, cream of tartar, baking soda, baking powder and salt; add to creamed mixture alternately with milk mixture.
Pour into prepared pan. Bake at 350 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove and discard parchment paper. Cool cake completely.
For frosting, in a mixing bowl, cream butter, confectioners' sugar and cocoa until smooth. Beat in enough milk to achieve spreading consistency. Transfer cake to a serving platter or covered board. Spread with chocolate frosting; decorate with vanilla frosting.Best Chocolate Fudge Cake recipe??
Bitter chocolate will not taste bitter, especially with cakes. I prefer dark choc with cakes because it contrasts with the sweetness of the cake. When buying cooking choc, just buy a good quality and you will not be disappointed. You must also know that there exists cooking choc and choc cake covering. The choc cake covering is not choc at all, just for decoration and tastes inferior to cooking choc. Good luck and enjoy.
Check this out
http://www.dessert.net.au/
CHOCOLATE FUDGE CAKE
3 sq. unsweetened chocolate
2 1/4 c. sifted cake flour
2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter
2 1/2 c. light brown sugar
3 eggs
1 1/2 tsp. vanilla
1 c. sour cream
1 c. boiling water
Melt chocolate in a small bowl over hot water. Cool. Grease and flour two 9 x 1 1/2 inch cake pans.
Sift flour, baking soda and salt onto wax paper. Beat butter until soft, add brown sugar and eggs, beat at high speed until light and fluffy, about 5 minutes. Beat in vanilla and cooled melted chocolate.
Stir in dry ingredients alternately with sour cream, beating well with a wooden spoon after each addition until batter is smooth. Stir in boiling water (batter will be thin). Pour into pans.
Bake at 350 for 35 minutes or until center springs back when lightly pressed with fingertips.
Cool on wire racks 10 minutes then turn out onto racks. Frost with Chocolate Fudge Frosting.
CHOCOLATE FUDGE FROSTING:
4 sq. unsweetened chocolate
1/2 c. butter
1 pkg. (1 lb.) confectioners' sugar
1/2 c. milk
2 tsp. vanilla
Combine chocolate and butter in small heavy saucepan. Place over low heat just until melted; remove from heat.
Combine sugar, milk and vanilla in medium size bowl. Stir until smooth and add chocolate mixture. Set bowl in pan of ice and water; beat with wooden spoon until frosting is thick enough to spread and holds its shape
Best Moist Chocolate Cake
INGREDIENTS
1 cup margarine
1 3/4 cups white sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 1/2 cups milk
2 1/2 cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt. Set aside.
In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
chocolate fudge cake
Ingredients
2 1/2 cups (287 g) all-purpose flour
1 1/4 cups (285 g) granulated sugar
3/4 cup (170 g) dark brown sugar, packed
1 cup (110 g) Dutch processed cocoa powder
2 1/4 tsp baking soda
1 1/2 tsp salt
2 1/4 cups (18 fl oz or 540 ml) buttermilk
1 cup (230 g) unsalted butter, room temperature
2 large eggs
1 1/2 tsp pure vanilla extract
6 oz (168 g) melted semisweet fine quality chocolate
directions:
Heat oven to 350掳F (175掳C). Butter and parchment line two 8x2-inch (20x5-cm) baking pans.
2. Measure all ingredients (except the chocolate) into a large mixer bowl.
3. Blend for 30 seconds on LOW speed, scraping bowl constantly.
4. Blend in the melted chocolate and beat 3 minutes on HIGH speed, scraping the bowl.
5. Spoon into the pans and level them well with an offset spatula.
6. Bake layers for 45 to 50 minutes or until a toothpick inserted comes out clean.
Storage: Double wrap the cake in plastic wrap. It will keep in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
Yield: two 8-inch (20-cm) cakes
NO! the cocoa powder does not taste bitter after making the cake!! Milk Choco will only make a very mild chocolate flavored cake.
Use the recipe on the Hershey Cocoa can. It is the best chocolate fudge cake in the world. Also the Fudge Icing on the Cocoa can.
You can use 3 9-inch layer pans and put Jello brand instant Fudge Pudding in between the layers for a terrific choco explosion!!!
Buy yourself a good Devil's Food Cake mix, or even a Chocolate Fudge cake mix..although these are harder to find; and follow the instructions exactly; cover it with chocolate butter butter cream icing..275gms powdered sugar, 25gms of cocoa powder( not drinking chocolate and don't worry about bitterness) and 150 gms of butter, beat them together until your hand drops off and they have the taste and consistancy of really thick whipped cream with chocolate added. taste as you go along and then you will know when to stop.Or you can buy the stuff ready made but it is not nearly as nice and someone will recognise it. sandwich the two layers of cooled cake together with a little of the icing and then spread the rest over the top and sides, make extra if you need to and decorate with halved walnuts or pecans. This is the most important part.... wrap the empty box in something and put it in the rubbish! I won't tell if you don't.
I used to make all my cakes from scratch but the fact is that most people can not tell the difference between that and a really good mix..Duncan Hines or Mary Crocker..it is the freshness that makes it taste great!
I need a recipe for chocolate mayonnaise cake and the icing that goes with it using mayonnaise?
Growing up in the 50's, a family friend used to bring over a choclate mayonaise cake with chocolate mayonaise icing. Now, I can't find a reciepe for either of them. Please help me out. I want to make it for my mom, who will be 98 in Feb.I need a recipe for chocolate mayonnaise cake and the icing that goes with it using mayonnaise?
It sounds disgusting!! But here is a recipe
http://allrecipes.com/Recipe/Chocolate-M鈥?/a>I need a recipe for chocolate mayonnaise cake and the icing that goes with it using mayonnaise?
INGREDIENTS
2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
2 teaspoons baking soda
1 cup water
1 cup mayonnaise
1 teaspoon vanilla extract
BROWN SUGAR FROSTING:
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons milk
1 3/4 cups sifted confectioners' sugar
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Add a Personal Note
DIRECTIONS
In a large mixing bowl, combine flour, sugar, cocoa and baking soda. Add water, mayonnaise and vanilla; beat at medium speed until thoroughly combined. Pour into greased 9-in. square or 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until cake tests done. Cool completely.
For frosting, melt butter in a saucepan. Stir in brown sugar; cook and stir until bubbly. Remove from the heat and stir in milk. Gradually add confectioners' sugar; beat by hand until frosting is of spreading consistency. Immediately frost cake.
FOOTNOTE
Editor's Note: Light or low-fat mayonnaise should not be substituted for regular mayonnaise in this recipe.
sounds nasty...
It may sound gross to those who don't know that mayo is made from whipped eggs and oil- very common recipes in cakes. My grandmother made this, and I substitute mayo for eggs and oil in lots of recipes- makes them moist and delicious- brownies are great with mayo. You have to use Hellmans, or Best Foods mayo, though, the rest dont compare.
I N G R E D I E N T S
2 cups flour
1 2/3 cup sugar
2/3 cup Hershey's unsweetened cocoa (or other high-quality chocolate)
1 teaspoon vanilla
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1 1/3 cup water
1 cup Hellman's (Best Foods) real o mayonnaise
Frosting
1 stick (1/2 cup) butter
2/3 cup Hershey's unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/4 cup cocoa nibs (optional for decoration)
Preheat oven to 350 degrees.
Grease %26amp; flour bottoms of 2- 9'; round cake pans. In a medium bowl, combine flour, cocoa, soda %26amp; powder, set aside.
In a large bowl with mixer at high speed, beat eggs, sugar %26amp; vanilla, scraping sides of bowl occasionally, for 3 minutes or until smooth %26amp; creamy. Reduce speed to low; beat in mayonnaise till well blended. Add flour mixture in 4 additions alternately with water, beginning %26amp; ending with flour mixture.
Pour into prepared pans.
Bake 30 to 35 minutes or until cake springs back when touched lightly in center.
Cool in pans on wire racks 10 minutes.
Remove from pans; cool completely on racks.
Frosting
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, mixing between additions. Add vanilla and blend in well.
Frost cake adding about 1/3 frosting between layers and the rest to cover top and sides of cake.
It sounds disgusting!! But here is a recipe
http://allrecipes.com/Recipe/Chocolate-M鈥?/a>I need a recipe for chocolate mayonnaise cake and the icing that goes with it using mayonnaise?
INGREDIENTS
2 cups all-purpose flour
1 cup sugar
3 tablespoons baking cocoa
2 teaspoons baking soda
1 cup water
1 cup mayonnaise
1 teaspoon vanilla extract
BROWN SUGAR FROSTING:
1/4 cup butter or margarine
1/2 cup packed brown sugar
2 tablespoons milk
1 3/4 cups sifted confectioners' sugar
Add to Recipe Box
My folders:
Add to Shopping List
Add a Personal Note
DIRECTIONS
In a large mixing bowl, combine flour, sugar, cocoa and baking soda. Add water, mayonnaise and vanilla; beat at medium speed until thoroughly combined. Pour into greased 9-in. square or 11-in. x 7-in. x 2-in. baking pan. Bake at 350 degrees F for 30-35 minutes or until cake tests done. Cool completely.
For frosting, melt butter in a saucepan. Stir in brown sugar; cook and stir until bubbly. Remove from the heat and stir in milk. Gradually add confectioners' sugar; beat by hand until frosting is of spreading consistency. Immediately frost cake.
FOOTNOTE
Editor's Note: Light or low-fat mayonnaise should not be substituted for regular mayonnaise in this recipe.
sounds nasty...
It may sound gross to those who don't know that mayo is made from whipped eggs and oil- very common recipes in cakes. My grandmother made this, and I substitute mayo for eggs and oil in lots of recipes- makes them moist and delicious- brownies are great with mayo. You have to use Hellmans, or Best Foods mayo, though, the rest dont compare.
I N G R E D I E N T S
2 cups flour
1 2/3 cup sugar
2/3 cup Hershey's unsweetened cocoa (or other high-quality chocolate)
1 teaspoon vanilla
1 1/4 teaspoon baking soda
1/4 teaspoon baking powder
3 eggs
1 1/3 cup water
1 cup Hellman's (Best Foods) real o mayonnaise
Frosting
1 stick (1/2 cup) butter
2/3 cup Hershey's unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
1/4 cup cocoa nibs (optional for decoration)
Preheat oven to 350 degrees.
Grease %26amp; flour bottoms of 2- 9'; round cake pans. In a medium bowl, combine flour, cocoa, soda %26amp; powder, set aside.
In a large bowl with mixer at high speed, beat eggs, sugar %26amp; vanilla, scraping sides of bowl occasionally, for 3 minutes or until smooth %26amp; creamy. Reduce speed to low; beat in mayonnaise till well blended. Add flour mixture in 4 additions alternately with water, beginning %26amp; ending with flour mixture.
Pour into prepared pans.
Bake 30 to 35 minutes or until cake springs back when touched lightly in center.
Cool in pans on wire racks 10 minutes.
Remove from pans; cool completely on racks.
Frosting
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, mixing between additions. Add vanilla and blend in well.
Frost cake adding about 1/3 frosting between layers and the rest to cover top and sides of cake.
Does anybody know the whole recipe to Sam's Cake Made Easy Marshmallow fondant (it's icing) for wedding cakes?
It has veggie oil, mini marshmallows, clear vanilla flavor, butter flavor, water, powdered sugar. I need to know how to mix the indregients.Does anybody know the whole recipe to Sam's Cake Made Easy Marshmallow fondant (it's icing) for wedding cakes?
Oil? In fondant? Use 1/4tsp of your flavoring per batch, give it a nibble and see if it's enough
MM (Marshmallow) Fondant Recipe
16 ounces white mini marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C%26amp;H Cane Powdered Sugar for the best results)
陆 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 陆 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
Start kneading like you would bread dough. You will immediately see why you have greased your hands.
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about 陆 tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
Fondant will hold very well in the refrigerator for weeks.
Oil? In fondant? Use 1/4tsp of your flavoring per batch, give it a nibble and see if it's enough
MM (Marshmallow) Fondant Recipe
16 ounces white mini marshmallows (use a good quality brand)
2 to 5 tablespoons water
2 pounds icing sugar (please use C%26amp;H Cane Powdered Sugar for the best results)
陆 cup Crisco shortening (you will be digging into it so place in a very easily accessed bowl)
NOTE: Please be careful, this first stage can get hot.
Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 陆 minutes total. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix.
Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle.
Start kneading like you would bread dough. You will immediately see why you have greased your hands.
Keep kneading, this stuff is sticky at this stage! Add the rest of the powdered sugar and knead some more. Re-grease your hands and counter when the fondant is sticking. If the mix is tearing easily, it is to dry, so add water (about 陆 tablespoon at a time then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake.
Its best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water.
Prepare the fondant for storing by coating it with a good layer of Crisco shortening, wrap in a plastic- type wrap product and then put it in a re-sealable or Ziploc bag. Squeeze out as much air as possible.
Fondant will hold very well in the refrigerator for weeks.
Sock-It-Me-Cake Recipe?
I came across this recipe that sounds very good except for one ingredient, 2 tsp cinnamon. Hubby is alergic to cinnamon and I don't like the taste at all. I usually just leave cinnamon out but this time I had a thought. (yea, I know, dangerous. LOL) Could I replace the cinnamon with cocoa powder for a more chocolate flavor instead?Sock-It-Me-Cake Recipe?
Sock-It-To-Me Cake
1 (18 ounce) box Duncan Hines butter cake mix
1 (8 ounce) package cream cheese, softened
1 (5 1/8 ounce) package vanilla instant pudding mix
2 cups cold milk
1 (8 ounce) carton Cool Whip Topping
1 (8 ounce) can crushed pineapple, drained
Bake cake in a 9X13-inch baking pan, according to the directions on the box.
Let cake cool completely.
Mix together cream cheese and pudding mix with electric mixer.
Add cold milk, a little at a time, and beat until well blended.
Spread cream cheese mixture over cake.
Refrigerate for 10 minutes.
Spread Cool Whip topping over cream cheese mixture.
Sprinkle top of cake with crushed pineapples.
Refrigerate for 2-3 hours before serving.
Keep cake refrigerated.Sock-It-Me-Cake Recipe?
You could but I don't think 2 tsp. is enough to really give it a more chocolate flavor. If you like nutmeg you might try that.
Good idea. I say try it and see how it comes out. i might try it my self.
I think you can because I've seen a hundred different recipes for this cake.....some even use bosco and 7 up ...... so you can do that no probs.
Sock-It-To-Me Cake
1 (18 ounce) box Duncan Hines butter cake mix
1 (8 ounce) package cream cheese, softened
1 (5 1/8 ounce) package vanilla instant pudding mix
2 cups cold milk
1 (8 ounce) carton Cool Whip Topping
1 (8 ounce) can crushed pineapple, drained
Bake cake in a 9X13-inch baking pan, according to the directions on the box.
Let cake cool completely.
Mix together cream cheese and pudding mix with electric mixer.
Add cold milk, a little at a time, and beat until well blended.
Spread cream cheese mixture over cake.
Refrigerate for 10 minutes.
Spread Cool Whip topping over cream cheese mixture.
Sprinkle top of cake with crushed pineapples.
Refrigerate for 2-3 hours before serving.
Keep cake refrigerated.Sock-It-Me-Cake Recipe?
You could but I don't think 2 tsp. is enough to really give it a more chocolate flavor. If you like nutmeg you might try that.
Good idea. I say try it and see how it comes out. i might try it my self.
I think you can because I've seen a hundred different recipes for this cake.....some even use bosco and 7 up ...... so you can do that no probs.
Would like wedding cake recipe that will travel and keep for at least 5 days-not traditional fruit. alcohol OK
Most stuff will last well if its properly iced and marzipaned , I worked weddings for two years and a bit ! the new fav's apart from trad fruit are sponge, croque en bouche [like profiterrole stack-a very popular choice - heres a picture - http://www.patisserie-valerie.co.uk/wedd鈥?/a> - there are loads of pictures of cakes and style celebration and wedding that you can get inspiration from the sites pics]
also u can use airtight container and get special foam like stuff which you can wrap in cling film or foil to stop it moving around in the container
also very popular is chocolate biscuit cake - word of advice though do not get rich tea biscuit one - best made with digestive biscuits
other popular ones I have seen are:
Black forest gateau - it was covered with cream or choc mirror icing and top with fruit.
A strawberry and raspberry [or any fruit you desire but berry fruits usually better!]pavlova cake - it looks so so elegent on the cake table when done in seperate tiers at varying levels - plus the meringue can be made in advance and as long as it is stored airtight it can be assembled with the fruit and cream on the day and this way it will last longer - this would definately be my favorite! recipes as follows:
http://allrecipes.com/Recipe/Easy-Pavlov鈥?/a>
http://allrecipes.com/Recipe/Strawberry-鈥?/a>
http://allrecipes.com/Recipe/Chocolate-P鈥?/a>
http://allrecipes.com/Cooks-Profile/Phot鈥?/a>
http://allrecipes.com/Recipe/A-Drama-Que鈥?/a>
Lemon Drizzle Cake
Flapjack style mix in cake shape - It was iced to look like
proper cake
Devilish Chocolate cake
Almond Cake
also this was very popular - heres a picture - http://www.patisserie-valerie.co.uk/wedd鈥?/a>
and this one :
http://allrecipes.com/Recipe/Red-Velvet-鈥?/a>Would like wedding cake recipe that will travel and keep for at least 5 days-not traditional fruit. alcohol OK
sponge cakepimples blackheads
also u can use airtight container and get special foam like stuff which you can wrap in cling film or foil to stop it moving around in the container
also very popular is chocolate biscuit cake - word of advice though do not get rich tea biscuit one - best made with digestive biscuits
other popular ones I have seen are:
Black forest gateau - it was covered with cream or choc mirror icing and top with fruit.
A strawberry and raspberry [or any fruit you desire but berry fruits usually better!]pavlova cake - it looks so so elegent on the cake table when done in seperate tiers at varying levels - plus the meringue can be made in advance and as long as it is stored airtight it can be assembled with the fruit and cream on the day and this way it will last longer - this would definately be my favorite! recipes as follows:
http://allrecipes.com/Recipe/Easy-Pavlov鈥?/a>
http://allrecipes.com/Recipe/Strawberry-鈥?/a>
http://allrecipes.com/Recipe/Chocolate-P鈥?/a>
http://allrecipes.com/Cooks-Profile/Phot鈥?/a>
http://allrecipes.com/Recipe/A-Drama-Que鈥?/a>
Lemon Drizzle Cake
Flapjack style mix in cake shape - It was iced to look like
proper cake
Devilish Chocolate cake
Almond Cake
also this was very popular - heres a picture - http://www.patisserie-valerie.co.uk/wedd鈥?/a>
and this one :
http://allrecipes.com/Recipe/Red-Velvet-鈥?/a>Would like wedding cake recipe that will travel and keep for at least 5 days-not traditional fruit. alcohol OK
sponge cake
What is a good recipe for a nice healthy wedding cake?
Believe me, no one in my fiance's family needs real cake. I am a very healthy eater and my fiance is becoming one. I want a good recipe that is low in fat and healthy.What is a good recipe for a nice healthy wedding cake?
WEDDING CAKE
1 1/2 c. vegetable oil
1 tsp. vanilla extract
2 c. chopped bananas, do not smash
1 (8 oz.) can crushed pineapple, in its own juice
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1 c. chopped nuts
3 eggs
Mix and sift together flour, sugar, baking soda, salt, and cinnamon; stir in nuts. Beat eggs slightly; combine with oil, vanilla, bananas, and undrained pineapple. Add to dry ingredients; mix thoroughly, but DO NOT BEAT. Spoon into well oiled 10 inch tube pan.
Bake at 325 degrees for 1 hour and 20-25 minutes. Remove from oven. Let stand 10-15 minutes. Cool completely before frosting.
CREAM CHEESE FROSTING:
8 oz. pkg. cream cheese
1/2 c. butter
1 lb. box powdered sugar
Cream together and enjoy.
... and they lived happily ever after.What is a good recipe for a nice healthy wedding cake?
Basically this is a recipe for carrot cake without the carrots, so if you like carrot cake I would suggest just to add about 1 1/2 cups shredded carrot. The banana in it sounds wonderful, too! I may have to add that to our next carrot cake! Thanks for the idea, Cookiesandcorn! Report Abuse
You could use an angel food cake, or carrot cake. I think the frosting is what's going to be unhealthy. But at a wedding splurging a little really isn't that bad!
Carrot cake is a good choice, but it has oil in it. At least part of it is pineapples and carrots, though. A good cake for a low fat recipe is angelfood cake.
Below is another good recipe that we often make for low fat cake, but don't know how fancy a cake you are wanting for your wedding cake.
WEDDING CAKE
1 1/2 c. vegetable oil
1 tsp. vanilla extract
2 c. chopped bananas, do not smash
1 (8 oz.) can crushed pineapple, in its own juice
3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. cinnamon
1 c. chopped nuts
3 eggs
Mix and sift together flour, sugar, baking soda, salt, and cinnamon; stir in nuts. Beat eggs slightly; combine with oil, vanilla, bananas, and undrained pineapple. Add to dry ingredients; mix thoroughly, but DO NOT BEAT. Spoon into well oiled 10 inch tube pan.
Bake at 325 degrees for 1 hour and 20-25 minutes. Remove from oven. Let stand 10-15 minutes. Cool completely before frosting.
CREAM CHEESE FROSTING:
8 oz. pkg. cream cheese
1/2 c. butter
1 lb. box powdered sugar
Cream together and enjoy.
... and they lived happily ever after.What is a good recipe for a nice healthy wedding cake?
Basically this is a recipe for carrot cake without the carrots, so if you like carrot cake I would suggest just to add about 1 1/2 cups shredded carrot. The banana in it sounds wonderful, too! I may have to add that to our next carrot cake! Thanks for the idea, Cookiesandcorn! Report Abuse
You could use an angel food cake, or carrot cake. I think the frosting is what's going to be unhealthy. But at a wedding splurging a little really isn't that bad!
Carrot cake is a good choice, but it has oil in it. At least part of it is pineapples and carrots, though. A good cake for a low fat recipe is angelfood cake.
Below is another good recipe that we often make for low fat cake, but don't know how fancy a cake you are wanting for your wedding cake.
How do i make some yummy cakes on the microwave, any easy recipes?
From The Secret Ingredient Catering %26amp; Event Planning - San Jose, Ca
Microwave Cake
';Easy fast cake that can be made in the microwave in approximately 12 minutes. My favorite combinations are: chocolate cake mix with cherry pie filling or yellow cake mix with apple pie filling ( I add a bit of cinnamon for flavor to this one.)';
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
3 eggs
1 (21 ounce) can apple pie filling
1/2 cup applesauce
DIRECTIONS
Mix the box of cake mix, eggs, pie filling and applesauce till moist. Use a microwave safe bundt pan or substitute a microwave safe bowl that has a microwave safe cup or cone placed in the middle of it (to mimic a bundt pan). Pour mixture into the bowl around the cup.
Bake on high for 6 minutes 30 seconds, turn and bake for another 6 minutes 30 seconds on high. Remove from oven and cover bowl with a dish and let stand for 5 minutes (this finishes the cooking process).
Turn cake over onto dish and remove cone (cup) for a delicious quick dessert. Good hot with vanilla ice cream or whipped topping.
Banana Cake for Microwave Recipe
Ingredients:
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup finely chopped walnuts
1 cup stirred whole wheat flour
3/4 cup sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup shortening
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 cup very ripe mashed banana
1/4 cup milk
Directions:
Combine 1/4 cup brown sugar, cinnamon and walnuts in bowl. Mix well. Set aside. Stir together whole wheat flour, all purpose flour, baking soda and salt. Set aside. Cream together shortening and 1/2 cup brown sugar in bowl, using an electric mixer at medium speed. Beat in eggs, vanilla and banana. Gradually add flour mixture alternately with milk, beating well after each addition. Pour batter into greased 8-inch square glass baking dish, spreading batter slightly higher in corners. Sprinkle evenly with walnut mixture.
Microwave (Medium setting) 9 minutes, rotating dish one quarter turn every 2 minutes. Microwave (High setting) 4 to 5 minutes, or until cake pulls away from sides of dish and top is done. Cool in dish on wooden board or heatproof surface. Serve warm or cool.
Chocolate Microwave Cake Recipe
Ingredients:
1 1/2 cup all purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cold water or cold brewed coffee
1/3 cup oil
1 teaspoon vanilla or almond extract
Directions:
Combine the dry ingredients. Combine the liquid ingredients. Stir both together till well blended.
Pour into a lightly oiled 9 inch square glass or pyrex pan or a microwave tube pan. Cook high heat (use turntable) 6 to 8 minutes or until cake tests done in center.
Cool completely in pan. Store airtight.
To serve, cut in pieces and serve with a chocolate pudding or sauce over the pieces.How do i make some yummy cakes on the microwave, any easy recipes?
Cakes need a real ovenHow do i make some yummy cakes on the microwave, any easy recipes?
cake mix (betty crocker type)
plus one can of either 7-up for a yellow or white cake mix
or coca cola for a chocolate one
mix together, put in a microwave safe container and 10 minutes later~~CAKE!!! And as a bonus it has fewer calories and tastes awesome!
You don't. Microwaves are not good for making cakes. The texture will be rubbery and the cake will not brown at all. What is wrong with a conventional oven?
idont know.im not a cook
Microwave Cake
';Easy fast cake that can be made in the microwave in approximately 12 minutes. My favorite combinations are: chocolate cake mix with cherry pie filling or yellow cake mix with apple pie filling ( I add a bit of cinnamon for flavor to this one.)';
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
3 eggs
1 (21 ounce) can apple pie filling
1/2 cup applesauce
DIRECTIONS
Mix the box of cake mix, eggs, pie filling and applesauce till moist. Use a microwave safe bundt pan or substitute a microwave safe bowl that has a microwave safe cup or cone placed in the middle of it (to mimic a bundt pan). Pour mixture into the bowl around the cup.
Bake on high for 6 minutes 30 seconds, turn and bake for another 6 minutes 30 seconds on high. Remove from oven and cover bowl with a dish and let stand for 5 minutes (this finishes the cooking process).
Turn cake over onto dish and remove cone (cup) for a delicious quick dessert. Good hot with vanilla ice cream or whipped topping.
Banana Cake for Microwave Recipe
Ingredients:
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
1/3 cup finely chopped walnuts
1 cup stirred whole wheat flour
3/4 cup sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup shortening
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla
1 cup very ripe mashed banana
1/4 cup milk
Directions:
Combine 1/4 cup brown sugar, cinnamon and walnuts in bowl. Mix well. Set aside. Stir together whole wheat flour, all purpose flour, baking soda and salt. Set aside. Cream together shortening and 1/2 cup brown sugar in bowl, using an electric mixer at medium speed. Beat in eggs, vanilla and banana. Gradually add flour mixture alternately with milk, beating well after each addition. Pour batter into greased 8-inch square glass baking dish, spreading batter slightly higher in corners. Sprinkle evenly with walnut mixture.
Microwave (Medium setting) 9 minutes, rotating dish one quarter turn every 2 minutes. Microwave (High setting) 4 to 5 minutes, or until cake pulls away from sides of dish and top is done. Cool in dish on wooden board or heatproof surface. Serve warm or cool.
Chocolate Microwave Cake Recipe
Ingredients:
1 1/2 cup all purpose flour
1 cup sugar
3 tablespoons baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup cold water or cold brewed coffee
1/3 cup oil
1 teaspoon vanilla or almond extract
Directions:
Combine the dry ingredients. Combine the liquid ingredients. Stir both together till well blended.
Pour into a lightly oiled 9 inch square glass or pyrex pan or a microwave tube pan. Cook high heat (use turntable) 6 to 8 minutes or until cake tests done in center.
Cool completely in pan. Store airtight.
To serve, cut in pieces and serve with a chocolate pudding or sauce over the pieces.How do i make some yummy cakes on the microwave, any easy recipes?
Cakes need a real ovenHow do i make some yummy cakes on the microwave, any easy recipes?
cake mix (betty crocker type)
plus one can of either 7-up for a yellow or white cake mix
or coca cola for a chocolate one
mix together, put in a microwave safe container and 10 minutes later~~CAKE!!! And as a bonus it has fewer calories and tastes awesome!
You don't. Microwaves are not good for making cakes. The texture will be rubbery and the cake will not brown at all. What is wrong with a conventional oven?
idont know.im not a cook
I need a good recipe for a chocolate fudge wedding cake that will be filled with a chocolate raspberry ganache
I'm making a wedding cake in April and the bride-to-be has requested a rich dark chocolate cake with a chocolate raspberry ganache filling. I will be frosting it with a buttercream in a lattice weave and will be adding flowers etc. Please send any recipes that might fit the bill. I've already been online and found only a couple that look good. Thanks!I need a good recipe for a chocolate fudge wedding cake that will be filled with a chocolate raspberry ganache
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.I need a good recipe for a chocolate fudge wedding cake that will be filled with a chocolate raspberry ganache
wow! Can I come to your wedding? I'll come just for dessert.
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.I need a good recipe for a chocolate fudge wedding cake that will be filled with a chocolate raspberry ganache
wow! Can I come to your wedding? I'll come just for dessert.
Does anyone have a recipe for a good sugar free cake?
My mom wants to make a cake for my aunt from scratch, and wants one that other people have tried and liked.Does anyone have a recipe for a good sugar free cake?
Basic Yellow Cake
3/4 cup margarine
3 cups self-rising flour
36 packets Splenda
1 cup milk
1 teaspoon vanilla extract
5 egg whites
Preheat oven to 375 degrees. Grease and lightly flour 9'; x 13'; cake pan.
Using electric mixer, blend margarine and Splenda until fluffy. Alternately add milk and flour to margarine mixture. Add vanilla. Blend until smooth.
In small bowl, beat egg whites until stiff peaks form. Fold beaten whites into flour mixture. Pour batter into prepared pan.
Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
========
Mom's Chocolate Cake
1 1/2 cups of self-rising flour
1/4 cup cocoa
8 packets Splenda
1 cup water
1 tablespoon white vinegar
1 egg
1/4 canola or cooking oil
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease and lightly flour 9'; x 9'; cake pan.
Mix flour, cocoa, and Splenda together. Add remaining ingredients to flour mixture and mix thoroughly. Pour batter into prepared pan.
Bake for 35 - 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
========
Let's not forget the icings!
========
Cream Cheese Frosting
12 ounces light cream cheese
18 packs of Equal (Splenda may be used)
1 1/2 tablespoons skim milk
2 teaspoons vanilla
1 1/2 tablespoons margarine, softened
Using electric mixer, blend cream cheese and margarine until fluffy. Add Equal and milk, beating until frosting is smooth.
=======
Dreamy Chocolate Frosting
1 envelope Dream Whip
1/2 teaspoon vanilla extract
1/2 cup milk
1.4 ounce sugar-free chocolate pudding
Using electric mixer, beat milk, vanilla extract and Dream Whip together until stiff. Add pudding mix and beat until light and fluffy.
==============
When any recipe calls for heat of any type, the best artificial sweetener to use is Splenda. It doesn't lose its sweetness. For all cold type recipes, Equal or Splenda work equally well.Does anyone have a recipe for a good sugar free cake?
Sugar Free Cake
2 cups raisins (or dried cranberries)
3 cups water (If cooking raisins on stove top)
2 eggs (or 1/2 cup egg substitute)
3 tablespoons liquid sweetener (or 3 tablespoons of concentrated apple juice or 1 1/2 cups of Splenda )
3/4 cup vegetable oil (I've used 1/2 cup oil, 1/4 cup applesauce)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon (I like cinnamon, added 1/2 teaspoon more)
1/2 teaspoon ground nutmeg
2 cups all-purpose flour (used 1 cup white, 1 cup whole wheat flour)
1 cup chopped walnuts (I leave them out)
1 cup unsweetened applesauce
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 10 inch bundt or tube pan.
In a saucepan combine raisins with water and cook until the water is absorbed, cool (I microwave for a minute or two with a little amount of water and drain.)
Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well.
Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined.
NOTE: To keep the raisins from falling to the bottom of the cake, a good trick is to coat them with flour before adding them to the batter. It suspends them in the pan.
Mix in raisins and chopped nuts.
Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for one hour.
----
* Sugar Free Pudding Cake
2 teaspoons baking powder
2 cups white flour
1/2 teaspoon salt
Sugar substitute equal to 1 cup white granulated sugar
1/2 cup reduced calorie butter, softened3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup 1% milk (for the cake batter)
2 packages of instant sugar-free vanilla pudding
4 cups 1% milk (for the pudding)
1 container of sugar free whipped cream
Preheat the oven to 350 degrees.Prepare the pudding as directed, and set it aside.
Mix all of the dry ingredients together in a large bowl, blending out all of the lumps.
In a small, separate bowl, mix all of the wet ingredients together, excluding the pudding and the whipped cream
Blend the dry ingredients with the wet ingredients, in the larger bowl. Blend until smooth with a hand held mixer.
Pour the batter into two round, greased baking pans. Bake them for 30-38 minutes or until a toothpick can be inserted into the center and pulled out cleanly.
Let the cakes cool.Cover both cakes with pudding and stack them. Cover the top of the cake with whipped cream. Serve cold.
*Date Cake
1/3 cup mashed bananas
1/2 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups water
3 cups unbleached white flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups chopped dates
---Topping:----
1/3 cup chopped dates
1/3 cup chopped walnuts
1/3 cup flaked coconut
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Beat together mashed bananas and butter until creamy. Add eggs, vanilla extract and water; beat. Add flour, baking soda and baking powder; beat well. Stir in chopped dates. Spoon batter into prepared baking pan.
Combine Topping ingredients and sprinkle over batter. Bake for 20 to 25 minutes.
*SUGAR-FREE BANANA CAKE
2/3 c. banana, mashed
1/2 c. butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts %26amp; 1/2 c. raisins
Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.
ENJOY :-)
Basic Yellow Cake
3/4 cup margarine
3 cups self-rising flour
36 packets Splenda
1 cup milk
1 teaspoon vanilla extract
5 egg whites
Preheat oven to 375 degrees. Grease and lightly flour 9'; x 13'; cake pan.
Using electric mixer, blend margarine and Splenda until fluffy. Alternately add milk and flour to margarine mixture. Add vanilla. Blend until smooth.
In small bowl, beat egg whites until stiff peaks form. Fold beaten whites into flour mixture. Pour batter into prepared pan.
Bake 30 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
========
Mom's Chocolate Cake
1 1/2 cups of self-rising flour
1/4 cup cocoa
8 packets Splenda
1 cup water
1 tablespoon white vinegar
1 egg
1/4 canola or cooking oil
1 teaspoon vanilla
Preheat oven to 375 degrees. Grease and lightly flour 9'; x 9'; cake pan.
Mix flour, cocoa, and Splenda together. Add remaining ingredients to flour mixture and mix thoroughly. Pour batter into prepared pan.
Bake for 35 - 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely on wire rack.
========
Let's not forget the icings!
========
Cream Cheese Frosting
12 ounces light cream cheese
18 packs of Equal (Splenda may be used)
1 1/2 tablespoons skim milk
2 teaspoons vanilla
1 1/2 tablespoons margarine, softened
Using electric mixer, blend cream cheese and margarine until fluffy. Add Equal and milk, beating until frosting is smooth.
=======
Dreamy Chocolate Frosting
1 envelope Dream Whip
1/2 teaspoon vanilla extract
1/2 cup milk
1.4 ounce sugar-free chocolate pudding
Using electric mixer, beat milk, vanilla extract and Dream Whip together until stiff. Add pudding mix and beat until light and fluffy.
==============
When any recipe calls for heat of any type, the best artificial sweetener to use is Splenda. It doesn't lose its sweetness. For all cold type recipes, Equal or Splenda work equally well.Does anyone have a recipe for a good sugar free cake?
Sugar Free Cake
2 cups raisins (or dried cranberries)
3 cups water (If cooking raisins on stove top)
2 eggs (or 1/2 cup egg substitute)
3 tablespoons liquid sweetener (or 3 tablespoons of concentrated apple juice or 1 1/2 cups of Splenda )
3/4 cup vegetable oil (I've used 1/2 cup oil, 1/4 cup applesauce)
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon (I like cinnamon, added 1/2 teaspoon more)
1/2 teaspoon ground nutmeg
2 cups all-purpose flour (used 1 cup white, 1 cup whole wheat flour)
1 cup chopped walnuts (I leave them out)
1 cup unsweetened applesauce
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 10 inch bundt or tube pan.
In a saucepan combine raisins with water and cook until the water is absorbed, cool (I microwave for a minute or two with a little amount of water and drain.)
Combine eggs, applesauce, vegetable oil, vanilla, and liquid sweetener. Mix well.
Sift flour, baking soda, salt, ground cinnamon, and ground nutmeg into egg mixture. Stir until just combined.
NOTE: To keep the raisins from falling to the bottom of the cake, a good trick is to coat them with flour before adding them to the batter. It suspends them in the pan.
Mix in raisins and chopped nuts.
Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for one hour.
----
* Sugar Free Pudding Cake
2 teaspoons baking powder
2 cups white flour
1/2 teaspoon salt
Sugar substitute equal to 1 cup white granulated sugar
1/2 cup reduced calorie butter, softened3 large eggs, room temperature
2 teaspoons vanilla
3/4 cup 1% milk (for the cake batter)
2 packages of instant sugar-free vanilla pudding
4 cups 1% milk (for the pudding)
1 container of sugar free whipped cream
Preheat the oven to 350 degrees.Prepare the pudding as directed, and set it aside.
Mix all of the dry ingredients together in a large bowl, blending out all of the lumps.
In a small, separate bowl, mix all of the wet ingredients together, excluding the pudding and the whipped cream
Blend the dry ingredients with the wet ingredients, in the larger bowl. Blend until smooth with a hand held mixer.
Pour the batter into two round, greased baking pans. Bake them for 30-38 minutes or until a toothpick can be inserted into the center and pulled out cleanly.
Let the cakes cool.Cover both cakes with pudding and stack them. Cover the top of the cake with whipped cream. Serve cold.
*Date Cake
1/3 cup mashed bananas
1/2 cup butter, softened
3 large eggs
1 teaspoon vanilla extract
1 1/4 cups water
3 cups unbleached white flour
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 cups chopped dates
---Topping:----
1/3 cup chopped dates
1/3 cup chopped walnuts
1/3 cup flaked coconut
Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
Beat together mashed bananas and butter until creamy. Add eggs, vanilla extract and water; beat. Add flour, baking soda and baking powder; beat well. Stir in chopped dates. Spoon batter into prepared baking pan.
Combine Topping ingredients and sprinkle over batter. Bake for 20 to 25 minutes.
*SUGAR-FREE BANANA CAKE
2/3 c. banana, mashed
1/2 c. butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts %26amp; 1/2 c. raisins
Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.
ENJOY :-)
ANY GOOD RECIPES FOR GLUTEN FREE CUP CAKES?
It would be great if it was vegan but it's fine it it's not.
Thank you!ANY GOOD RECIPES FOR GLUTEN FREE CUP CAKES?
*This is a great recipe, and very easy AND quick to make...hope you enjoy it =)
Vegan Cupcakes
INGREDIENTS
1 tablespoon apple cider vinegar
1 1/2 cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
1 1/4 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
--------------------------------------鈥?br>
**If you like a bit of alcohol thrown into things.. this is a good recipe for that then.. =)
Rum and Chocolate Cheesecake
INGREDIENTS
1 cup ground almonds
1 cup whole wheat flour
2/3 cup margarine
2 (12 ounce) packages firm tofu
1 1/2 cups demerara sugar
7 tablespoons unsweetened cocoa powder
1/4 cup sunflower seed oil
1/2 cup soy milk
1/4 cup dark rum
1 1/2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.
--------------------------------------鈥?br>
Vegan Carrot Cake
INGREDIENTS
2 cups whole wheat flour
1/4 cup soy flour (optional)
1 1/2 tablespoons ground cinnamon
1 tablespoon ground cloves
4 teaspoons baking soda
2 teaspoons tapioca starch (optional)
1/2 teaspoon salt
1 1/2 cups hot water
1/4 cup flax seed meal
2 cups packed brown sugar
4 teaspoons vanilla extract
3/4 cup dried currants (optional)
6 carrots, grated
1/2 cup blanched slivered almonds (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Hope I Helped..
=)
ENJOY !ANY GOOD RECIPES FOR GLUTEN FREE CUP CAKES?
http://www.fitnessandfreebies.com/celiac鈥?/a>
www.glutenfreecupcake.com/
http://glutenguide.blogspot.com/2007/02/鈥?/a>
Thank you!ANY GOOD RECIPES FOR GLUTEN FREE CUP CAKES?
*This is a great recipe, and very easy AND quick to make...hope you enjoy it =)
Vegan Cupcakes
INGREDIENTS
1 tablespoon apple cider vinegar
1 1/2 cups almond milk
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup coconut oil, warmed until liquid
1 1/4 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 18 paper baking cups.
Measure the apple cider vinegar into a 2 cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes. In a large bowl, Whisk together the flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the almond milk mixture, coconut oil and vanilla. Pour the wet ingredients into the dry ingredients and stir just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.
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**If you like a bit of alcohol thrown into things.. this is a good recipe for that then.. =)
Rum and Chocolate Cheesecake
INGREDIENTS
1 cup ground almonds
1 cup whole wheat flour
2/3 cup margarine
2 (12 ounce) packages firm tofu
1 1/2 cups demerara sugar
7 tablespoons unsweetened cocoa powder
1/4 cup sunflower seed oil
1/2 cup soy milk
1/4 cup dark rum
1 1/2 teaspoons vanilla extract
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.
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Vegan Carrot Cake
INGREDIENTS
2 cups whole wheat flour
1/4 cup soy flour (optional)
1 1/2 tablespoons ground cinnamon
1 tablespoon ground cloves
4 teaspoons baking soda
2 teaspoons tapioca starch (optional)
1/2 teaspoon salt
1 1/2 cups hot water
1/4 cup flax seed meal
2 cups packed brown sugar
4 teaspoons vanilla extract
3/4 cup dried currants (optional)
6 carrots, grated
1/2 cup blanched slivered almonds (optional)
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking pan with cooking spray. Whisk together the whole wheat flour, soy flour, cinnamon, ground cloves, baking soda, tapioca starch, and salt in a bowl until blended; set aside.
Pour the hot water into a mixing bowl, and sprinkle with the flax meal. Stir for a minute until the flax begins to absorb the water, and the mixture slightly thickens. Stir in the brown sugar and vanilla until the sugar has dissolved, then add the currants, carrots, and almonds. Stir in the dry mixture until just moistened, then pour into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Hope I Helped..
=)
ENJOY !ANY GOOD RECIPES FOR GLUTEN FREE CUP CAKES?
http://www.fitnessandfreebies.com/celiac鈥?/a>
www.glutenfreecupcake.com/
http://glutenguide.blogspot.com/2007/02/鈥?/a>
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