I don't have a recipe for rose biscotti but I do have one for orange biscotti that is wonderful
INGREDIENTS
3/4 cup almonds
1/2 cup butter
2 eggs
1 large orange
3/4 cup white sugar
2 tablespoons orange liqueur
1 1/2 teaspoons ground cinnamon
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Toast the almonds until golden brown.
Let almonds cool, then chop into 1/4 inch pieces.
Set oven temperature to 325 degrees F (165 degrees C).
Cream the butter and sugar until smooth and creamy. Beat in the eggs until smooth. Zest the orange, add to mixture and stir well. Add the orange-flavored liqueur and cinnamon. Mix in the flour, baking powder and salt. Beat until just mixed. Stir in the chopped almonds. Divide the dough in half on a lightly floured board and form into long rolls, about 2 inches in diameter and 10 inches long.
Set the rolls on a cookie sheet and bake for about 25 minutes, or until they are brown on top.
Let the rolls cool for 5 minutes, then slice diagonally 1/2 inch thick.
Lay slices back flat on cookie sheet and cook for another 10 minutes. Flip biscotti over and cook for another 10 minutes. Let cool on wire racks. If you keep these in an airtight container, they will keep for monthsI am looking for unusual recipes. Something to impress guests. i.e. rose biscotti, almond butter cakes/tarts.?
Go to this http://www.foodnetwork.com/food/recipes/鈥?/a>
It will show you a recipe for a Fresh Fruit Pizza: Level of Difficulty: Easy
You can also search the site to.I am looking for unusual recipes. Something to impress guests. i.e. rose biscotti, almond butter cakes/tarts.?
www.epicurious.com has tons of fantastic gourmet-style recipes. I always use that site when i want to impress.
try www.allrecipes.com they have excellant recipes with reviews!
Almond Plum Tart
1 cup flour
1/2 cup sugar, divided
1/3 cup butter
1/2 cup ground PLANTERS Slivered Almonds
2 Tbsp. cold water
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
4 oz. almond paste (about 1/2 cup)
1 egg
1/2 tsp. vanilla
1 can (17 oz.) whole purple plums in extra heavy syrup, undrained
2 tsp. cornstarch
PREHEAT oven to 350掳F. Mix flour and 1/4 cup of the sugar in medium bowl. Cut in butter until mixture resembles coarse crumbs. Stir in almonds. Add water; stir until dough forms a ball. Press onto bottom and up side of 9-inch tart pan. Bake 10 min.
PLACE cream cheese, almond paste, 2 Tbsp. of the sugar, the egg and vanilla in food processor container; cover. Process until smooth. Pour into crust. Drain plums, reserving liquid. Remove and discard pits from plums. Place plums and 1 Tbsp. of the sugar in food processor container; cover. Process until smooth. Spoon over cream cheese mixture. Cut through batter with knife several times for marble effect.
BAKE 25 min. Cool. Refrigerate several hours or until chilled.
MIX cornstarch and remaining 1 Tbsp. sugar in small saucepan. Gradually add reserved plum liquid, mixing well until blended. Bring to boil on medium heat, stirring constantly. Boil 3 min. or until clear and thickened, stirring constantly. Serve with the tart.
You don't say how complicated you want it to be, or not. I think the classic Opera Torte is a very impressive dessert. And it is delicious!
Monday, August 23, 2010
I am looking for a recipe that used a cake mix. can of thnak you pudding and cannot remember what else it took
The only one I can think of right now is: Boston Cream Pie. You make a round cake, let it cool, make instant pudding and that goes in the middle of the cake. Then frost. I've made it for years. Hope this is it.I am looking for a recipe that used a cake mix. can of thnak you pudding and cannot remember what else it took
I make this all the time and everyone loves it:
YUMMY DOUBLE CHOCOLATE PUDDING CAKE
Ingredients:
1 large box cook and serve pudding - vanilla or chocolate
1 box chocolate cake mix
2 1/2 cups milk
--------------------------------------鈥?br>
Directions:
Prepare cook-and-serve pudding mix with 2 1/2 cups milk. While stirring on stovetop, add in cake mix.
Pour into baking dish and bake as directed on cake mix package. The flavor pudding mix will determine how chocolatey the dessert turns out. Try using other cake mix/pudding combinations as well!
This recipe for Simple Chocolate Pudding Cake serves/makes 8
Know you'll love it!I am looking for a recipe that used a cake mix. can of thnak you pudding and cannot remember what else it took
This has pie filling and not pudding, but may be close to what you are looking for:
Minister鈥檚 Delight Dump Cake
2 (21 oz.) cans cherry or apple pie filling
1 pkg. yellow cake mix
1/2 cup butter or margarine, melted
1/3 cup chopped walnuts, optional
Place pie filling in crock pot. Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls. (Good with Cook Whip or ice cream!)
Lots of recipes with pudding (or jello) right here:
http://www.kraftfoods.com/jello/recipes/
Save me a slice!!
I make this all the time and everyone loves it:
YUMMY DOUBLE CHOCOLATE PUDDING CAKE
Ingredients:
1 large box cook and serve pudding - vanilla or chocolate
1 box chocolate cake mix
2 1/2 cups milk
--------------------------------------鈥?br>
Directions:
Prepare cook-and-serve pudding mix with 2 1/2 cups milk. While stirring on stovetop, add in cake mix.
Pour into baking dish and bake as directed on cake mix package. The flavor pudding mix will determine how chocolatey the dessert turns out. Try using other cake mix/pudding combinations as well!
This recipe for Simple Chocolate Pudding Cake serves/makes 8
Know you'll love it!I am looking for a recipe that used a cake mix. can of thnak you pudding and cannot remember what else it took
This has pie filling and not pudding, but may be close to what you are looking for:
Minister鈥檚 Delight Dump Cake
2 (21 oz.) cans cherry or apple pie filling
1 pkg. yellow cake mix
1/2 cup butter or margarine, melted
1/3 cup chopped walnuts, optional
Place pie filling in crock pot. Combine dry cake mix and butter (mixture will be crumbly). Sprinkle over filling. Sprinkle with walnuts if desired. Cover and cook on low for 2-3 hours. Serve in bowls. (Good with Cook Whip or ice cream!)
Lots of recipes with pudding (or jello) right here:
http://www.kraftfoods.com/jello/recipes/
Save me a slice!!
I need a recipe for a cake with only 250g flour?
Lemon Chiffon Cake
small cake (9'; tube or 9'; square pan)
250 grams flour
172 grams sugar
7 grams baking powder
2.4 grams salt
56 ml oil
2 yolks or 3
100 ml cold water
5 ml vanilla
5 ml lemon rind
4 egg whites (stiff beaten)
1 gram cream of tartar
Bake 9'; tube pan at 325掳 for 50 to 55 min.
Bake 9'; square pan at 350掳 for 30 to 35 min.mac rvd
small cake (9'; tube or 9'; square pan)
250 grams flour
172 grams sugar
7 grams baking powder
2.4 grams salt
56 ml oil
2 yolks or 3
100 ml cold water
5 ml vanilla
5 ml lemon rind
4 egg whites (stiff beaten)
1 gram cream of tartar
Bake 9'; tube pan at 325掳 for 50 to 55 min.
Bake 9'; square pan at 350掳 for 30 to 35 min.
Hi I need to have a recipe for frosting I need just enough for a 2 layer round cake P.S. I don't have creamche
I need the recipe today if possible 3/7/08 if not today tomaro 3/8/08Hi I need to have a recipe for frosting I need just enough for a 2 layer round cake P.S. I don't have creamche
confectionary sugar
a little melted butter
water
and a little bit of vanilla
then you can use food coloring to make it whatever color you want
its really good but there isnt an exact recipe, i just go by the consistancy i wantHi I need to have a recipe for frosting I need just enough for a 2 layer round cake P.S. I don't have creamche
a very simple one is this.
200g of icing sugar
75g of butter
some water
first using a food mixer blend together butter and suger. slowly add some water untill it becomes moist and a frosting like consistensy.
SNOW WHITE BUTTERCREAM ICING
This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.
YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2陆 cups.
-------------------------
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
录 tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
---------------------------------
Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
if you don't have cream cheese, just mix a 16 oz carton of sour cream with a tub of cool whip and powdered sugar to taste, aand a 1/2 tsp. of vanilla or lemon extract.
The icing sugar bag has the icing recipe printed on it.
If you can use Y/A, you can google an icing recipe.
Vanilla Frosting
1/2 pound unsalted butter, softened
1 Large egg
1 Pound Confectioners' sugar
1/4 c plus 2tablespoons heavy cream
Pinch salt
Using a standard mixer with whisk beat butter and egg yolk
at medium high speed until creamy. Beat sugar at low speed. Beat in cream,vanilla and salt,then beat at medium-high speed until fluffy. Spread 1 cup of the frosting on the first layer and add the remaining to the second layer frost top and sides.
Butter cream is really easy! I use this one all the time.
Buttercream Icing I
(My favorite version for decorating)
Makes about 3 陆 pounds
2 sticks butter, room temperature
2 cups Crisco shortening
1 teaspoon butter flavoring (Wilton鈥檚 makes the best flavored version)
1 teaspoon vanilla (I use Wilton鈥檚 Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered cane sugar
1/2 teaspoon salt
1 tablespoon meringue powder (optional but the texture will be smoother)*
Water as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)
* You can purchase meringue powder at your local grocery store under the brand name of Just Whites.
In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
If you have powdered sugar, you can mix 2 cups of powdered sugar with vanilla flavoring (or butter) and a few drops of water and/or food coloring (if you want colored frosting) or a few drops of milk. Please use a few drops at a time because it doesn't take much to get the right consistency. It makes a very nice frosting and is very versatile.
Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For chocolate icing, add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, to the above recipe.
Why do you have to have cream cheese? or creamche as you call it. Just type frosting into your browser, you'll get hundreds of recipes.
confectionary sugar
a little melted butter
water
and a little bit of vanilla
then you can use food coloring to make it whatever color you want
its really good but there isnt an exact recipe, i just go by the consistancy i wantHi I need to have a recipe for frosting I need just enough for a 2 layer round cake P.S. I don't have creamche
a very simple one is this.
200g of icing sugar
75g of butter
some water
first using a food mixer blend together butter and suger. slowly add some water untill it becomes moist and a frosting like consistensy.
SNOW WHITE BUTTERCREAM ICING
This buttercream icing has an ideal consistency for frosting cakes. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.
2/3 cup water
4 tablespoons meringue powder
12 cups sifted confectioners' sugar
1-1/4 cups shortening
3/4 teaspoon salt
1/2 teaspoon almond flavoring
1/2 teaspoon clear vanilla flavoring
1/4 teaspoon butter flavoring
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.
YIELD: 7 cups icing. Recipe may be doubled or cut in half; however, if cut in half, yield is only 2陆 cups.
-------------------------
Peanut Butter Icing:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 Tbsp. unsalted butter, at room temperature
3/4 tsp pure vanilla extract
录 tsp kosher salt
1/3 cup heavy cream
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
---------------------------------
Chocolate Buttercream Frosting
1/2 cup butter, softened
2/3 cup cocoa powder
2 teaspoon vanilla
3 cups confectioners' sugar
6-8 tablespoons water, depending upon thickness you want
With electric mixer on high, beat butter until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in confectioners' sugar, alternating with water, until desired thickness is achieved. For thinner frosting use more water. For thicker frosting, use less water.
if you don't have cream cheese, just mix a 16 oz carton of sour cream with a tub of cool whip and powdered sugar to taste, aand a 1/2 tsp. of vanilla or lemon extract.
The icing sugar bag has the icing recipe printed on it.
If you can use Y/A, you can google an icing recipe.
Vanilla Frosting
1/2 pound unsalted butter, softened
1 Large egg
1 Pound Confectioners' sugar
1/4 c plus 2tablespoons heavy cream
Pinch salt
Using a standard mixer with whisk beat butter and egg yolk
at medium high speed until creamy. Beat sugar at low speed. Beat in cream,vanilla and salt,then beat at medium-high speed until fluffy. Spread 1 cup of the frosting on the first layer and add the remaining to the second layer frost top and sides.
Butter cream is really easy! I use this one all the time.
Buttercream Icing I
(My favorite version for decorating)
Makes about 3 陆 pounds
2 sticks butter, room temperature
2 cups Crisco shortening
1 teaspoon butter flavoring (Wilton鈥檚 makes the best flavored version)
1 teaspoon vanilla (I use Wilton鈥檚 Clear Vanilla)
1/2 teaspoon almond extract
2 pounds powdered cane sugar
1/2 teaspoon salt
1 tablespoon meringue powder (optional but the texture will be smoother)*
Water as necessary (I usually add about 2 tablespoons but you may need more or less depending on the humidity in your neighborhood)
* You can purchase meringue powder at your local grocery store under the brand name of Just Whites.
In the mixer, mix butter, Crisco shortening, and salt together to incorporate, about 5 minutes on low.
Add almond, butter and vanilla extracts. Mix together well. Add about 1 pound of powdered sugar and the meringue powder and mix.
Add 1/2 cup of powdered sugar at a time and mix until you get the consistency you want.
Add a little milk, a teaspoon at a time, if necessary to thin the frosting. Blend well on low for several minutes.
Use immediately or cover and refrigerate. NOTE: Buttercream Icing will last for weeks as long as it is well sealed.
If you have powdered sugar, you can mix 2 cups of powdered sugar with vanilla flavoring (or butter) and a few drops of water and/or food coloring (if you want colored frosting) or a few drops of milk. Please use a few drops at a time because it doesn't take much to get the right consistency. It makes a very nice frosting and is very versatile.
Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup butter or margarine, softened
1 teaspoon Clear Vanilla Extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For chocolate icing, add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, to the above recipe.
Why do you have to have cream cheese? or creamche as you call it. Just type frosting into your browser, you'll get hundreds of recipes.
I need a recipe to go w/ a chocolate cake?
i just made a chocolate meringue mousse cake and it looks delicious!! but it only serves 6, and i need a little more to go with it. i want to make something else (not a cake, but a bunch of little things, ex. cookies) that's not chocolate so it won't compete. the chocolate cake is really rich, so something light, perhaps?? what would go well with it??I need a recipe to go w/ a chocolate cake?
How about a berry salad? Or strawberries, mango, and blueberries? I think fruit is a nice choice and would compliment the chocolate.
Toss together the fruits/berries of your choice. Microwave mixture of 1/2 cup water, 1 tbsp sugar, 1 tsp of cornstarch for about 30 seconds to make a glaze. Stir into fruit and refrigerate!I need a recipe to go w/ a chocolate cake?
chocolate dipped strawberries would still go with it (even white chocolate dipped) - or mandarin orange pieces .... Or you could make some cream puffs very quickly; and fill them with pudding, or whipped cream %26amp; berries...... Fill parfait glasses with layers of whipped cream and fruit (that's soaked in a little brandy for a few minutes first; drained)
Raspberry jam filled walnut cookies.
How about miniature fruit tarts or linzer cookies?
How about a berry salad? Or strawberries, mango, and blueberries? I think fruit is a nice choice and would compliment the chocolate.
Toss together the fruits/berries of your choice. Microwave mixture of 1/2 cup water, 1 tbsp sugar, 1 tsp of cornstarch for about 30 seconds to make a glaze. Stir into fruit and refrigerate!I need a recipe to go w/ a chocolate cake?
chocolate dipped strawberries would still go with it (even white chocolate dipped) - or mandarin orange pieces .... Or you could make some cream puffs very quickly; and fill them with pudding, or whipped cream %26amp; berries...... Fill parfait glasses with layers of whipped cream and fruit (that's soaked in a little brandy for a few minutes first; drained)
Raspberry jam filled walnut cookies.
How about miniature fruit tarts or linzer cookies?
Recipe for yellow cake fix in 8 inch pan?
This is the half recipe for (1) 8 inch cake.
David's Yellow Cake Serves 6
http://allrecipes.com/Recipe/Davids-Yell…
1/2 cup butter
3/4 cup white sugar
4 egg yolks
1/4 cup and 2 tablespoons milk
3/4 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch round pan.
Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks 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 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling rack.
-----
This is full recipe for (2) 8 inch cakes.
David's Yellow Cake Serves 12
http://allrecipes.com/Recipe/Davids-Yell…
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks 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 pans.
Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
----Recipe for yellow cake fix in 8 inch pan?
Yellow Sheet Cake with Chocolate Frosting
For the cake:
9 Tbsp (1 stick + 1 Tbsp) unsalted butter, room temp
1½ cups sugar
3 extra-large eggs, room temp
4 oz (about ½ cup) sour cream, room temp
½ teaspoons pure vanilla extract
½ lemon, zested
1½ cups all-purpose flour
2½ Tbsp. cornstarch
½ tsp kosher salt
½ tsp baking soda
For the frosting:
12 oz (1 cup) semisweet chocolate chips
10 Tbsp heavy cream
1 Tbsp light corn syrup
¼ tsp pure vanilla extract
2 Tbsp (¼ stick) unsalted butter, room temp
Preheat the oven to 350º F. Butter and flour a 9”x6';”x1½” OR 8'; x 8'; x 2'; sheet pan.
To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly on the completely cooled cake.Recipe for yellow cake fix in 8 inch pan?
I've never heard of someone adding yellow food coloring to a cake. The color should naturally come from the eggs.
BLITZ KUCHEN
4 egg whites
1 c. sugar
Beat together until stiff peaks... set aside
1/2 c. butter
1/2 c. sugar
5 TB milk
4 egg yolks, lightly beaten
1 c. flour
1 tsp. baking powder
....Mix remaining ingredients well and spread in greased 8'; or 9'; square pan. Spread beaten egg whites on top. Bake at 350 for 30 min
Just use any yellow cake recipe but half all the ingredients.
Nga P, prepare your cake batter as normal, but people cheat and add food coloring. I do.
Chris
it's all about the box....it's cheap, easy and you don't waste as much ingredients....
David's Yellow Cake Serves 6
http://allrecipes.com/Recipe/Davids-Yell…
1/2 cup butter
3/4 cup white sugar
4 egg yolks
1/4 cup and 2 tablespoons milk
3/4 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch round pan.
Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks 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 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling rack.
-----
This is full recipe for (2) 8 inch cakes.
David's Yellow Cake Serves 12
http://allrecipes.com/Recipe/Davids-Yell…
1 cup butter
1 1/2 cups white sugar
8 egg yolks
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks 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 pans.
Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.
----Recipe for yellow cake fix in 8 inch pan?
Yellow Sheet Cake with Chocolate Frosting
For the cake:
9 Tbsp (1 stick + 1 Tbsp) unsalted butter, room temp
1½ cups sugar
3 extra-large eggs, room temp
4 oz (about ½ cup) sour cream, room temp
½ teaspoons pure vanilla extract
½ lemon, zested
1½ cups all-purpose flour
2½ Tbsp. cornstarch
½ tsp kosher salt
½ tsp baking soda
For the frosting:
12 oz (1 cup) semisweet chocolate chips
10 Tbsp heavy cream
1 Tbsp light corn syrup
¼ tsp pure vanilla extract
2 Tbsp (¼ stick) unsalted butter, room temp
Preheat the oven to 350º F. Butter and flour a 9”x6';”x1½” OR 8'; x 8'; x 2'; sheet pan.
To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Pour evenly into the pan, smooth the top with a spatula, and bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool in the pan to room temperature.
For the frosting, place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened. Spread the frosting evenly on the completely cooled cake.Recipe for yellow cake fix in 8 inch pan?
I've never heard of someone adding yellow food coloring to a cake. The color should naturally come from the eggs.
BLITZ KUCHEN
4 egg whites
1 c. sugar
Beat together until stiff peaks... set aside
1/2 c. butter
1/2 c. sugar
5 TB milk
4 egg yolks, lightly beaten
1 c. flour
1 tsp. baking powder
....Mix remaining ingredients well and spread in greased 8'; or 9'; square pan. Spread beaten egg whites on top. Bake at 350 for 30 min
Just use any yellow cake recipe but half all the ingredients.
Nga P, prepare your cake batter as normal, but people cheat and add food coloring. I do.
Chris
it's all about the box....it's cheap, easy and you don't waste as much ingredients....
I need a recipe for a low protein birthday cake including icing my son can only have 4.7g of protein per serve?
my son can only have 4.7g or protein per serve as he is intolerant to protein %26amp; soyI need a recipe for a low protein birthday cake including icing my son can only have 4.7g of protein per serve?
Try looking on www.recipezaar.com. their recipes show nutrition labels. Its really cool.I need a recipe for a low protein birthday cake including icing my son can only have 4.7g of protein per serve?
Replacing eggs with applesauce and milk with whipping cream would be a good start.
Isn't that unfair to your son? baking it instead of buying it.
Try looking on www.recipezaar.com. their recipes show nutrition labels. Its really cool.I need a recipe for a low protein birthday cake including icing my son can only have 4.7g of protein per serve?
Replacing eggs with applesauce and milk with whipping cream would be a good start.
Isn't that unfair to your son? baking it instead of buying it.
Any one have a store-like cake frosting recipe?
I want to make frosting like the pre-made cakes in the grocery store . I don't want that weird whipped cream kind.. I think it is called buttercream but I just tried making a small amount from one I found online and it pretty much tasted like someone stuck butter in vanilla. I followed the directions right but it wasn't very sweet or fluffy.. just kind of greasy and tasted like butter. Any solutions?Any one have a store-like cake frosting recipe?
buttercream is a delectable icing made with butter, cream, sugar and flavorings. this one has worked well for me:
SILKY VANILLA BUTTERCREAM FROSTING:
1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup cream
2 teaspoons vanilla extract
Place the butter in a large mixing bowl.
Add in 4 cups sugar, then the milk and vanilla.
On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).
If desired, add a few drops of food coloring and mix thoroughly.
DO NOT OVERWHIP!!! if you whip this too long the cream will separate and give your frosting a curdled look and you'll have to start over
Use and store the icing at room temperature because icing will set if chilled.
The icing can be stored in an airtight container for up to 3 days.Any one have a store-like cake frosting recipe?
the guys at the store don't use butter they use shortning, so gross!
if you over mix butter it gets chunky and separates its water out, use a good honest cream cheese frosting!
I use a stick of butter, I box of confectioner's sugar, 1-2 tsp of vanilla extract and milk by the tablespoon to get it to a fluffy consistency.
Delicious!
PS. Make sure your butter is soft. Margarine works too.
buttter, cream cheese, powdered sugar, vanilla or other flavoring or cocoa powder for chocolate. Ugh that crap in the market is full of preservatives, better to make it yourself.
you will love this one!
BAKERY FROSTING
2 tbsp. all purpose flour
1/2 cup non-dairy powdered coffee creamer
1/2 cup water
2 cups sifted confectioners' sugar, (icing sugar/powdered sugar)
1/2 cup butter or hard margarine (room temperature)
2 tsp. vanilla
Directions:
1. Place flour in a saucepan. Slowly add creamer and water, stirring to eliminate lumps. Cook over low heat until thickened, stirring constantly. Cool in the refrigerator about 1 hour.
2. In mixer bowl combine sugar, margarine and vanilla. Beat at high speed at least 10 minutes. Gradually add the cooled flour mixture and beat until fluffy. Yield: 3 cups.
Here you go
http://www.chocolate-playground.com/choc鈥?/a>
buttercream is a delectable icing made with butter, cream, sugar and flavorings. this one has worked well for me:
SILKY VANILLA BUTTERCREAM FROSTING:
1 cup unsalted butter, softened
6-8 cups confectioners' sugar
1/2 cup cream
2 teaspoons vanilla extract
Place the butter in a large mixing bowl.
Add in 4 cups sugar, then the milk and vanilla.
On medium speed of an electric mixer, beat about 3-5 minutes or until smooth and creamy.
Gradually add the remaining sugar, 1 cup at a time, beating well (about 2 minutes) after each addition, until the icing is thick enough for good spreading consistency (you may not need all of the sugar).
If desired, add a few drops of food coloring and mix thoroughly.
DO NOT OVERWHIP!!! if you whip this too long the cream will separate and give your frosting a curdled look and you'll have to start over
Use and store the icing at room temperature because icing will set if chilled.
The icing can be stored in an airtight container for up to 3 days.Any one have a store-like cake frosting recipe?
the guys at the store don't use butter they use shortning, so gross!
if you over mix butter it gets chunky and separates its water out, use a good honest cream cheese frosting!
I use a stick of butter, I box of confectioner's sugar, 1-2 tsp of vanilla extract and milk by the tablespoon to get it to a fluffy consistency.
Delicious!
PS. Make sure your butter is soft. Margarine works too.
buttter, cream cheese, powdered sugar, vanilla or other flavoring or cocoa powder for chocolate. Ugh that crap in the market is full of preservatives, better to make it yourself.
you will love this one!
BAKERY FROSTING
2 tbsp. all purpose flour
1/2 cup non-dairy powdered coffee creamer
1/2 cup water
2 cups sifted confectioners' sugar, (icing sugar/powdered sugar)
1/2 cup butter or hard margarine (room temperature)
2 tsp. vanilla
Directions:
1. Place flour in a saucepan. Slowly add creamer and water, stirring to eliminate lumps. Cook over low heat until thickened, stirring constantly. Cool in the refrigerator about 1 hour.
2. In mixer bowl combine sugar, margarine and vanilla. Beat at high speed at least 10 minutes. Gradually add the cooled flour mixture and beat until fluffy. Yield: 3 cups.
Here you go
http://www.chocolate-playground.com/choc鈥?/a>
I am looking for a home made icing recipe for a vanilla cake.?
What kind of icing?
Buttercream?
Whipped?
Chocolate Buttercream?
Buttercream -
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon Clear Vanilla Extract
4 cups confectioner's sugar (approximately 1 lb.) sifted
2 Tablespoons Milk
Makes: Icing serves about 3 cups.
+ View Larger
instructions
(Medium Consistency)
1.In large bowl, cream shortening and butter with electric mixer.
2.Add vanilla.
3.Gradually add sugar, one cup at a time, beating well on medium speed.
4.Scrape sides and bottom of bowl often.
5.When all sugar has been mixed in, icing will appear dry.
6.Add milk and beat at medium speed until light and fluffy.
7.Keep bowl covered with a damp cloth until ready to use.
8.For best results, keep icing bowl in refrigerator when not in use.
9.Refrigerated in an airtight container, this icing can be stored 2 weeks.
10.Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Dark Chocolate Buttercream -
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 cup cocoa or seven 1 oz. unsweetened chocolate squares, melted
1 teaspoon Clear Vanilla Extract
4 cups confectioner's sugar sifted
4-5 tablespoons Milk
Light Corn Syrup (optional)
Makes: Icing serves about 3 cups.
instructions
1. Cream shortening and butter with electric mixer.
2. Add cocoa and vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add milk and beat at medium speed until light and fluffy.
6. Add 3-4 tablespoons light corn syrup per recipe to thin icing if desired.
Keep icing covered with a damp cloth until ready to use.
whipped - Ingredients:
1/2 pint (1 cup) heavy whipping cream
2 tablespoons Confectioners' sugar
2 tablespoons Piping Gel
1/2 teaspoon Clear Vanilla Extract
Makes: Icing serves 1 1/2- 2 cups.
instructions
1. Combine whipping cream and sugar in mixing bowl.
2. Whip to soft peak stage.
3. Add piping gel and vanilla, then continue to whip stiff peaks.Do not overbeat.
4. As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing.
5. Store decorated cupcakes in refrigerator until ready to serve. Do not allow either to stay at room temperature, as it becomes too soft for decorating.
Try the link below for more recipes. Wilton has the best my wife use them and my wife decorate cakes professionally and get request for frosting recipes all the time. She actually answered this.mac rvd
Buttercream?
Whipped?
Chocolate Buttercream?
Buttercream -
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon Clear Vanilla Extract
4 cups confectioner's sugar (approximately 1 lb.) sifted
2 Tablespoons Milk
Makes: Icing serves about 3 cups.
+ View Larger
instructions
(Medium Consistency)
1.In large bowl, cream shortening and butter with electric mixer.
2.Add vanilla.
3.Gradually add sugar, one cup at a time, beating well on medium speed.
4.Scrape sides and bottom of bowl often.
5.When all sugar has been mixed in, icing will appear dry.
6.Add milk and beat at medium speed until light and fluffy.
7.Keep bowl covered with a damp cloth until ready to use.
8.For best results, keep icing bowl in refrigerator when not in use.
9.Refrigerated in an airtight container, this icing can be stored 2 weeks.
10.Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Dark Chocolate Buttercream -
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 cup cocoa or seven 1 oz. unsweetened chocolate squares, melted
1 teaspoon Clear Vanilla Extract
4 cups confectioner's sugar sifted
4-5 tablespoons Milk
Light Corn Syrup (optional)
Makes: Icing serves about 3 cups.
instructions
1. Cream shortening and butter with electric mixer.
2. Add cocoa and vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add milk and beat at medium speed until light and fluffy.
6. Add 3-4 tablespoons light corn syrup per recipe to thin icing if desired.
Keep icing covered with a damp cloth until ready to use.
whipped - Ingredients:
1/2 pint (1 cup) heavy whipping cream
2 tablespoons Confectioners' sugar
2 tablespoons Piping Gel
1/2 teaspoon Clear Vanilla Extract
Makes: Icing serves 1 1/2- 2 cups.
instructions
1. Combine whipping cream and sugar in mixing bowl.
2. Whip to soft peak stage.
3. Add piping gel and vanilla, then continue to whip stiff peaks.Do not overbeat.
4. As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing.
5. Store decorated cupcakes in refrigerator until ready to serve. Do not allow either to stay at room temperature, as it becomes too soft for decorating.
Try the link below for more recipes. Wilton has the best my wife use them and my wife decorate cakes professionally and get request for frosting recipes all the time. She actually answered this.
I'm looking for a recipe similar to colorado state fair funnel cake?
What like porkchops? I like porkchops.I'm looking for a recipe similar to colorado state fair funnel cake?
Ingredients:
* 1 cup flour
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 egg
* 1 cup plus 1 tablespoon milk
* 2 tablespoons sugar
* Optional toppings: powdered sugar, granulated sugar,
* cinnamon, warmed apple or other fruit filling, ice cream, whipped cream, syrups
Preparation:
Combine flour, baking powder and salt in a bowl with wire whisk. In another bowl, beat egg and milk. Add sugar, stir to dissolve. Add dry ingredients and (using electric mixer) beat until smooth.
Heat at least 1 inch of oil to 375 degrees F. in either in a deep fryer or a skillet. To form each funnel cake, place one finger over hole in bottom of funnel. Carefully fill funnel with batter. Over hot oil remove finger and allow batter in go into oil. Make circular or other shapes with batter. Cook for 1 minute and using tongs or two spatulas turn funnel cake. Cook until golden brown, about another minute or so. Drain on paper towels. Sprinkle with sugar or use other toppings. Serve warm.I'm looking for a recipe similar to colorado state fair funnel cake?
Just use pancake batter... its the same thing.
You'll need a deep fryer, a funnel and some pancake batter.
Set fryer to 350
Mix batter in a large bowl
Using a small cup, pour batter through the funnel, into the hot oil.
Cook for 1 minute, turn and cook for another minute and remove from oil to drain on a towel.
Sprinkle with powdered sugar, cinnamon.
Ingredients:
* 1 cup flour
* 3/4 teaspoon baking powder
* 1/4 teaspoon salt
* 1 egg
* 1 cup plus 1 tablespoon milk
* 2 tablespoons sugar
* Optional toppings: powdered sugar, granulated sugar,
* cinnamon, warmed apple or other fruit filling, ice cream, whipped cream, syrups
Preparation:
Combine flour, baking powder and salt in a bowl with wire whisk. In another bowl, beat egg and milk. Add sugar, stir to dissolve. Add dry ingredients and (using electric mixer) beat until smooth.
Heat at least 1 inch of oil to 375 degrees F. in either in a deep fryer or a skillet. To form each funnel cake, place one finger over hole in bottom of funnel. Carefully fill funnel with batter. Over hot oil remove finger and allow batter in go into oil. Make circular or other shapes with batter. Cook for 1 minute and using tongs or two spatulas turn funnel cake. Cook until golden brown, about another minute or so. Drain on paper towels. Sprinkle with sugar or use other toppings. Serve warm.I'm looking for a recipe similar to colorado state fair funnel cake?
Just use pancake batter... its the same thing.
You'll need a deep fryer, a funnel and some pancake batter.
Set fryer to 350
Mix batter in a large bowl
Using a small cup, pour batter through the funnel, into the hot oil.
Cook for 1 minute, turn and cook for another minute and remove from oil to drain on a towel.
Sprinkle with powdered sugar, cinnamon.
What is a great recipe for cakes which has low fat?
my husband hs cholestrol problems?What is a great recipe for cakes which has low fat?
Caramel Pumpkin Cake - Low Fat
This pumpkin cake replaces the fat that's usually in the batter with applesauce. Cinnamon adds flavor, and caramel apple wraps--cut into strips--are scattered on top before baking to add interest.
Ingredients:
2 cups sugar
1 cup applesauce
2 cups canned pumpkin
4 eggs, beaten
2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups flour
Two pieces of caramel apple wraps, cut into thin strips about 2-inches longLight or nonfat whipped topping
Method
Preheat oven to 350 degrees. Mix all ingredients except caramel strips. Pour batter into greased 13x9'; pan. Scatter caramel pieces on top of batter. Bake 28-32 minutes or until middle of cake is cooked (toothpick test.) Let cool. Serve with light whipped topping.
Low-Fat Chocolate Cake
INGREDIENTS
1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup water
1/2 cup corn syrup
2 teaspoons confectioners' sugar
DIRECTIONS
In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutritional Analysis: One serving equals 176 calories, 1 g fat (trace saturated fat), 0 cholesterol, 186 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2-1/2 starch.
Low Fat Lemon Glaze Cake
Ingredients:
1 pkg. lemon cake mix with pudding
1 cup water
1/3 cup apple sauce
6 egg whites or egg beaters to = 3 eggs
1 tbsp. poppy seeds
non fat cooking spray
Glaze:
1 cup powdered sugar
1 tbsp. lemon juice
1 tbsp. skim milk
2-3 drops yellow food coloring
Sprinkle poppy seeds on top of glazed cake.
Instructions:
1. Preheat oven to 350掳.
2. In a medium bowl mix cake mix, water, apple sauce, eggs and poppy seeds.
3. Generously spray bunt pan with non-fat cooking spray.
4. Pour cake mixture into pan and bake for 35 - 45 min.
5. While cake is baking, mix all glaze ingredients together in a small bowl.
6. When cake is cool, drizzle glaze onto cake.
Makes 12 servings.
Nutritional breakdown per serving: Cal 304, Pro 5g, Carb 47, Fat 11g, Fiber 0.What is a great recipe for cakes which has low fat?
subsitute the oil with either applesause or prune juice..
There are standard recipes for fatless sponges which are the basis for many of those yummy continental gateaux! They are h*ll to make without either a balloon whisk or en electric whisk though!
The basic principle is that you start with, say, 3 eggs and 100gms (I think) of caster sugar in a large mixing bowl. Put the bowl over a pan of simmering water but do not allow the bowl to touch the water. Whisk furiously until the mixture more or less three quarters fill the bowl and is very thick and leaves a trail on the surface if you lift the whisk out then remove the bowl from the heat and continue whisking until the mix is cold. Then sift 100gms fine plain flour gently over the mix and fold it in. Tip carefully into a 9 inch sandwich tin which you have buttered, floured and lined the bottom with baking parchment as if you don't it will stick like glue to the tin (or use silicone dishes). Cook on Gas 4 180C until the top is a nice pale biscuit colour. Take out of the tin straight away and cool it on a rack. Once cool you can split it and fill it as you like - think of all those gateaux you get in posh restaurants, but yours will taste nicer!
Lemmon Meringue Cake
INGREDIENTS
Serving: Serves 8 to 10
鈥? sifted cup plus 2 tablespoons cake flour, (not self-rising)
鈥? 1/2 Teaspoons baking powder
鈥?/4 Teaspoon salt
鈥? large eggs, separated, room temperature
鈥?/4 Cup superfine sugar
鈥?/4 Cup vegetable oil
鈥? Teaspoon grated orange zest
鈥? Teaspoon grated lemon zest
鈥? Tablespoons fresh orange juice
鈥? Tablespoons fresh lemon juice
鈥inch of cream of tartar
. Lemon Curd (see recipe below)
. Swiss Meringue (recipe below)
1.Heat oven to 325 degrees. Sift together flour, baking powder, and salt twice. Set aside.
2.Place egg yolks in the large bowl of an electric mixer. Beat on medium high until pale and foamy, 3 to 5 minutes. Gradually add 1/2 cup of the sugar, beating until very pale and puffy, 5 to 7 minutes.
3.Add oil in a steady stream. Add zests; beat for 1 minute. Reduce speed to medium low, and add flour mixture alternately with juices, flour in 4 parts and liquid in 3 parts, beginning and ending with the flour. Set aside.
4.In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar, and increase speed to medium high. Beat until soft peaks form. Gradually add remaining sugar, and beat for 1 1/2 minutes, or until whites are glossy and stiff peaks form.
5.Stir a quarter of the whites into the flour-yolk mixture. Fold in remaining whites carefully, trying not to deflate the batter. Gently pour into an ungreased 7-inch tube pan. Bake until cake is golden brown and a cake tester comes out clean, about 40 minutes.
6.Remove cake from oven, and invert immediately. Cool completely in pan. Run a knife around sides to loosen, and remove outer part of pan. Run a knife along bottom and around tube to loosen and remove tube. Turn upside down onto a cake round slightly smaller than the cake, and slice horizontally into 3 layers using a serrated knife.
7.Spread half the filling on the bottom layer, and cover with the middle layer. Spread remaining filling on middle layer, and cover with top layer. Refrigerate overnight, or until set. Brush off excess crumbs with a dry pastry brush.
8.Heat oven to 400 degrees. Prepare meringue, and spread it all over cake, swirling with an icing spatula as desired. Set cake, still on cake round, on an oiled baking sheet, and place in oven. Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere.
for the lemon curd:
This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
INGREDIENTS
Makes 1 1/2 cups
鈥?3 large egg yolks, strained
鈥?Zest of 1/2 lemon
鈥?1/4 cup lemon juice
鈥?6 tablespoons sugar
鈥?4 tablespoons unsalted butter, cold, cut into pieces
DIRECTIONS
1.Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
2.Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
3.Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.
For the Swiss Meringue
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
INGREDIENTS
Makes 4 cups
鈥?4 large egg whites, at room temperature
鈥?1 cup sugar
鈥?1 cream of tartar
鈥?1/2 teaspoon pure vanilla extract
DIRECTIONS
1.Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
2.Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
3.Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately
I recommend for your husband to include lots of olive oil (extra virgin if possible) in salads like 2 parts of olive oil and one part of corn or other vegetable oil. This mix helps reduce cholesterol. Also he needs to eat dry fruits like nuts, which are rich in Omega3 acids and help to increase the good cholesterol to reduce the bad one.
Excersise also helps to fasten this process.
Substitute oil/butter with Yogurt. Plain and low fat. Comes out softer...whatever recipe you are trying...I have done it for all my recipes and it works like a charm. Just make sure that the yogurt is plain, not sour and cool not cold. Another option which worked for me was cut down the number of eggs to 2/3 of what the recipe requires and use egg whites for the 1/3 of the whole eggs portion. Basically, if the recipe asked for 3 eggs I put 2 and put in one extra egg white.
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
Take a yellow cake mix and substitute the oil with unsweetened applesauce to reduce the fat or a chocolate cake mix and substitute the oil with canned pumpkin. It does not change the taste at all and is very good. I made a pineapple upside down cake with the yellow cake mix and applesauce not too long ago and it was delicious.
Caramel Pumpkin Cake - Low Fat
This pumpkin cake replaces the fat that's usually in the batter with applesauce. Cinnamon adds flavor, and caramel apple wraps--cut into strips--are scattered on top before baking to add interest.
Ingredients:
2 cups sugar
1 cup applesauce
2 cups canned pumpkin
4 eggs, beaten
2 tsp cinnamon
1/2 tsp vanilla
1/2 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups flour
Two pieces of caramel apple wraps, cut into thin strips about 2-inches longLight or nonfat whipped topping
Method
Preheat oven to 350 degrees. Mix all ingredients except caramel strips. Pour batter into greased 13x9'; pan. Scatter caramel pieces on top of batter. Bake 28-32 minutes or until middle of cake is cooked (toothpick test.) Let cool. Serve with light whipped topping.
Low-Fat Chocolate Cake
INGREDIENTS
1 1/4 cups all-purpose flour
1 cup sugar
1/2 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup water
1/2 cup corn syrup
2 teaspoons confectioners' sugar
DIRECTIONS
In a bowl, combine the first six ingredients. In another bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients. Pour into a 9-in. square baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.
Nutritional Analysis: One serving equals 176 calories, 1 g fat (trace saturated fat), 0 cholesterol, 186 mg sodium, 42 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2-1/2 starch.
Low Fat Lemon Glaze Cake
Ingredients:
1 pkg. lemon cake mix with pudding
1 cup water
1/3 cup apple sauce
6 egg whites or egg beaters to = 3 eggs
1 tbsp. poppy seeds
non fat cooking spray
Glaze:
1 cup powdered sugar
1 tbsp. lemon juice
1 tbsp. skim milk
2-3 drops yellow food coloring
Sprinkle poppy seeds on top of glazed cake.
Instructions:
1. Preheat oven to 350掳.
2. In a medium bowl mix cake mix, water, apple sauce, eggs and poppy seeds.
3. Generously spray bunt pan with non-fat cooking spray.
4. Pour cake mixture into pan and bake for 35 - 45 min.
5. While cake is baking, mix all glaze ingredients together in a small bowl.
6. When cake is cool, drizzle glaze onto cake.
Makes 12 servings.
Nutritional breakdown per serving: Cal 304, Pro 5g, Carb 47, Fat 11g, Fiber 0.What is a great recipe for cakes which has low fat?
subsitute the oil with either applesause or prune juice..
There are standard recipes for fatless sponges which are the basis for many of those yummy continental gateaux! They are h*ll to make without either a balloon whisk or en electric whisk though!
The basic principle is that you start with, say, 3 eggs and 100gms (I think) of caster sugar in a large mixing bowl. Put the bowl over a pan of simmering water but do not allow the bowl to touch the water. Whisk furiously until the mixture more or less three quarters fill the bowl and is very thick and leaves a trail on the surface if you lift the whisk out then remove the bowl from the heat and continue whisking until the mix is cold. Then sift 100gms fine plain flour gently over the mix and fold it in. Tip carefully into a 9 inch sandwich tin which you have buttered, floured and lined the bottom with baking parchment as if you don't it will stick like glue to the tin (or use silicone dishes). Cook on Gas 4 180C until the top is a nice pale biscuit colour. Take out of the tin straight away and cool it on a rack. Once cool you can split it and fill it as you like - think of all those gateaux you get in posh restaurants, but yours will taste nicer!
Lemmon Meringue Cake
INGREDIENTS
Serving: Serves 8 to 10
鈥? sifted cup plus 2 tablespoons cake flour, (not self-rising)
鈥? 1/2 Teaspoons baking powder
鈥?/4 Teaspoon salt
鈥? large eggs, separated, room temperature
鈥?/4 Cup superfine sugar
鈥?/4 Cup vegetable oil
鈥? Teaspoon grated orange zest
鈥? Teaspoon grated lemon zest
鈥? Tablespoons fresh orange juice
鈥? Tablespoons fresh lemon juice
鈥inch of cream of tartar
. Lemon Curd (see recipe below)
. Swiss Meringue (recipe below)
1.Heat oven to 325 degrees. Sift together flour, baking powder, and salt twice. Set aside.
2.Place egg yolks in the large bowl of an electric mixer. Beat on medium high until pale and foamy, 3 to 5 minutes. Gradually add 1/2 cup of the sugar, beating until very pale and puffy, 5 to 7 minutes.
3.Add oil in a steady stream. Add zests; beat for 1 minute. Reduce speed to medium low, and add flour mixture alternately with juices, flour in 4 parts and liquid in 3 parts, beginning and ending with the flour. Set aside.
4.In a clean bowl, whip egg whites on low speed until foamy. Add cream of tartar, and increase speed to medium high. Beat until soft peaks form. Gradually add remaining sugar, and beat for 1 1/2 minutes, or until whites are glossy and stiff peaks form.
5.Stir a quarter of the whites into the flour-yolk mixture. Fold in remaining whites carefully, trying not to deflate the batter. Gently pour into an ungreased 7-inch tube pan. Bake until cake is golden brown and a cake tester comes out clean, about 40 minutes.
6.Remove cake from oven, and invert immediately. Cool completely in pan. Run a knife around sides to loosen, and remove outer part of pan. Run a knife along bottom and around tube to loosen and remove tube. Turn upside down onto a cake round slightly smaller than the cake, and slice horizontally into 3 layers using a serrated knife.
7.Spread half the filling on the bottom layer, and cover with the middle layer. Spread remaining filling on middle layer, and cover with top layer. Refrigerate overnight, or until set. Brush off excess crumbs with a dry pastry brush.
8.Heat oven to 400 degrees. Prepare meringue, and spread it all over cake, swirling with an icing spatula as desired. Set cake, still on cake round, on an oiled baking sheet, and place in oven. Bake, watching carefully, until meringue is brown around edges and beginning to brown elsewhere.
for the lemon curd:
This curd can be prepared several days in advance and stored in the refrigerator; use any extra as a spread for your morning toast.
INGREDIENTS
Makes 1 1/2 cups
鈥?3 large egg yolks, strained
鈥?Zest of 1/2 lemon
鈥?1/4 cup lemon juice
鈥?6 tablespoons sugar
鈥?4 tablespoons unsalted butter, cold, cut into pieces
DIRECTIONS
1.Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.
2.Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.
3.Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour. Store refrigerated in an airtight container up to 2 days.
For the Swiss Meringue
This meringue works well for piping shapes and baking them until crisp. It can be rewhipped if necessary.
INGREDIENTS
Makes 4 cups
鈥?4 large egg whites, at room temperature
鈥?1 cup sugar
鈥?1 cream of tartar
鈥?1/2 teaspoon pure vanilla extract
DIRECTIONS
1.Fill medium saucepan one quarter full with water. Set the saucepan over medium heat, and bring water to a simmer.
2.Combine egg whites, sugar, and cream of tartar in the heatproof bowl of electric mixer, and place over saucepan. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 3 1/2 minutes. Test by rubbing between your fingers.
3.Transfer bowl to electric mixer fitted with the whisk attachment, and whip, starting on low speed, gradually increasing to high until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined. Use meringue immediately
I recommend for your husband to include lots of olive oil (extra virgin if possible) in salads like 2 parts of olive oil and one part of corn or other vegetable oil. This mix helps reduce cholesterol. Also he needs to eat dry fruits like nuts, which are rich in Omega3 acids and help to increase the good cholesterol to reduce the bad one.
Excersise also helps to fasten this process.
Substitute oil/butter with Yogurt. Plain and low fat. Comes out softer...whatever recipe you are trying...I have done it for all my recipes and it works like a charm. Just make sure that the yogurt is plain, not sour and cool not cold. Another option which worked for me was cut down the number of eggs to 2/3 of what the recipe requires and use egg whites for the 1/3 of the whole eggs portion. Basically, if the recipe asked for 3 eggs I put 2 and put in one extra egg white.
Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home ..
Take a yellow cake mix and substitute the oil with unsweetened applesauce to reduce the fat or a chocolate cake mix and substitute the oil with canned pumpkin. It does not change the taste at all and is very good. I made a pineapple upside down cake with the yellow cake mix and applesauce not too long ago and it was delicious.
What is the best recipe for pineapple upside down cake ?
Topping Ingredients:
1/4 cup butter, melted
1/2 cup firmly packed brown sugar
2 (8-ounce) cans sliced pineapple, well-drained*
8 maraschino cherry halves, if desired
Cake Ingredients:
2/3 cup firmly packed brown sugar
1/3 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Heat oven to 350掳F. Melt 1/4 cup butter in 11x7-inch ungreased glass baking dish in oven (3 to 4 minutes). Stir in 1/2 cup brown sugar. Spread mixture evenly in pan. Arrange 8 pineapple slices on top. Place cherry half in center of each pineapple slice, if desired.
Combine 2/3 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Stir in vanilla. Reduce speed to low. Beat, gradually adding flour, baking powder and salt alternately with milk and scraping bowl often, beating well after each addition.
Gently spread batter over pineapple. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.
*Substitute 1 (16-ounce) can peach or pear slices, well-drained.What is the best recipe for pineapple upside down cake ?
Pineapple Upside Down Cake
鈥?1/4 cup butter
鈥?2/3 cup packed brown sugar
鈥?1 (20 ounce) can sliced pineapple, drained
鈥?1 1/3 cups flour
鈥?1 cup sugar
鈥?1/3 cup shortening
鈥?3/4 cup milk
鈥?1 1/2 teaspoons baking powder
鈥?1/2 teaspoon salt
鈥?1 large egg
鈥?maraschino cherry, if desired
Directions
1.
Preheat oven to 350掳F.
2.
Melt butter in iron skillet.
3.
Sprinkle brown sugar over butter.
4.
Arrange pineapple slices on top brown sugar/butter.
5.
Place cherries in center of slices.
6.
Beat remaining ingredients till well blended.
7.
Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
8.
Remove from oven and turn onto heat-proof plate.What is the best recipe for pineapple upside down cake ?
Homemade Pineapple Upside-Down Cake is so good and so pretty.
鈥?/4 cup butter
鈥? cup firmly packed brown sugar
鈥?/4 cup chopped pecans
鈥?0-ounce can of pineapple slices, drained, reserving 5 tablespoons juice
鈥? eggs, separated
鈥? cup sugar
鈥? cup all-purpose flour
鈥? teaspoon baking powder
鈥?/2 teaspoon salt
鈥araschino cherries
Preheat oven to 350掳F.
Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat -- don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.
Combine the flour, baking powder and salt in a bowl; set aside.
Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.
Beat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.
Bake at 350掳F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.
Ingredients:
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1/2 cup vegetable oil
* 3/4 cup buttermilk
* 3 eggs
* 1 teaspoon vanilla
* 1-1/2 cups granulated sugar
* 1 can (8 oz.) crushed pineapple, drained
* 1 cup chopped pecans (optional)
Preheat oven to 325掳F. Spray pans with vegetable pan spray.
In medium bowl, combine flour, baking soda and salt.
In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and, if desired, nuts.
Add flour mixture; mix well. Pour into prepared pan.
Refer to baking chart in techniques section for baking times and temperatures for specific pans.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Makes about 5 cups batter.
According to my grandmother's recipe, the key is using a cast iron skillet. I use a box yellow cake mix with butter, brown sugar, pineapples, and cherries and it's always great.
1/4 cup butter, melted
1/2 cup firmly packed brown sugar
2 (8-ounce) cans sliced pineapple, well-drained*
8 maraschino cherry halves, if desired
Cake Ingredients:
2/3 cup firmly packed brown sugar
1/3 cup butter, softened
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
Heat oven to 350掳F. Melt 1/4 cup butter in 11x7-inch ungreased glass baking dish in oven (3 to 4 minutes). Stir in 1/2 cup brown sugar. Spread mixture evenly in pan. Arrange 8 pineapple slices on top. Place cherry half in center of each pineapple slice, if desired.
Combine 2/3 cup brown sugar and 1/3 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Continue beating, adding eggs one at a time, until well mixed. Stir in vanilla. Reduce speed to low. Beat, gradually adding flour, baking powder and salt alternately with milk and scraping bowl often, beating well after each addition.
Gently spread batter over pineapple. Bake for 30 to 40 minutes or until toothpick inserted in center comes out clean. Loosen sides of cake from pan by running knife around inside of pan. Invert cake onto serving platter; let stand 5 minutes. Remove pan. Cool completely.
*Substitute 1 (16-ounce) can peach or pear slices, well-drained.What is the best recipe for pineapple upside down cake ?
Pineapple Upside Down Cake
鈥?1/4 cup butter
鈥?2/3 cup packed brown sugar
鈥?1 (20 ounce) can sliced pineapple, drained
鈥?1 1/3 cups flour
鈥?1 cup sugar
鈥?1/3 cup shortening
鈥?3/4 cup milk
鈥?1 1/2 teaspoons baking powder
鈥?1/2 teaspoon salt
鈥?1 large egg
鈥?maraschino cherry, if desired
Directions
1.
Preheat oven to 350掳F.
2.
Melt butter in iron skillet.
3.
Sprinkle brown sugar over butter.
4.
Arrange pineapple slices on top brown sugar/butter.
5.
Place cherries in center of slices.
6.
Beat remaining ingredients till well blended.
7.
Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
8.
Remove from oven and turn onto heat-proof plate.What is the best recipe for pineapple upside down cake ?
Homemade Pineapple Upside-Down Cake is so good and so pretty.
鈥?/4 cup butter
鈥? cup firmly packed brown sugar
鈥?/4 cup chopped pecans
鈥?0-ounce can of pineapple slices, drained, reserving 5 tablespoons juice
鈥? eggs, separated
鈥? cup sugar
鈥? cup all-purpose flour
鈥? teaspoon baking powder
鈥?/2 teaspoon salt
鈥araschino cherries
Preheat oven to 350掳F.
Melt the butter in a 9-inch cast iron skillet. Add the brown sugar and pecans; stir well to thoroughly combine, then turn off the heat -- don't cook it. Arrange 8 pineapple slices in a single layer over the brown sugar mixture (your 9-inch skillet should accommodate 8 slices without overlapping). Set the skillet aside.
Combine the flour, baking powder and salt in a bowl; set aside.
Beat the egg yolks at medium speed until they are thick and lemon colored. Gradually add the sugar, continuing to beat. Add the flour mixture to the yolk mixture, and stir in the reserved pineapple juice.
Beat the egg whites until stiff peaks form. Fold the whites into the cake batter. Pour or spoon the batter evenly over the pineapple slices.
Bake at 350掳F for 40 to 45 minutes. Cool the cake in the skillet for 30 minutes; then invert it onto a serving plate. Place a maraschino cherry in the center of each pineapple ring.
Ingredients:
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 1/2 teaspoon salt
* 1/2 cup vegetable oil
* 3/4 cup buttermilk
* 3 eggs
* 1 teaspoon vanilla
* 1-1/2 cups granulated sugar
* 1 can (8 oz.) crushed pineapple, drained
* 1 cup chopped pecans (optional)
Preheat oven to 325掳F. Spray pans with vegetable pan spray.
In medium bowl, combine flour, baking soda and salt.
In separate bowl, whisk together oil, buttermilk, eggs and vanilla. Stir in sugar, pineapple and, if desired, nuts.
Add flour mixture; mix well. Pour into prepared pan.
Refer to baking chart in techniques section for baking times and temperatures for specific pans.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Makes about 5 cups batter.
According to my grandmother's recipe, the key is using a cast iron skillet. I use a box yellow cake mix with butter, brown sugar, pineapples, and cherries and it's always great.
Need a really good recipe for Pineapple Upside Down Cake?
Looking for a really good one without nutsNeed a really good recipe for Pineapple Upside Down Cake?
Pineapple Upside Down Cake
鈥?1/4 cup butter
鈥?2/3 cup packed brown sugar
鈥?1 (20 ounce) can sliced pineapple, drained
鈥?1 1/3 cups flour
鈥?1 cup sugar
鈥?1/3 cup shortening
鈥?3/4 cup milk
鈥?1 1/2 teaspoons baking powder
鈥?1/2 teaspoon salt
鈥?1 large egg
鈥?maraschino cherry, if desired
Directions
1.
Preheat oven to 350掳F.
2.
Melt butter in iron skillet.
3.
Sprinkle brown sugar over butter.
4.
Arrange pineapple slices on top brown sugar/butter.
5.
Place cherries in center of slices.
6.
Beat remaining ingredients till well blended.
7.
Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
8.
Remove from oven and turn onto heat-proof plate.Need a really good recipe for Pineapple Upside Down Cake?
Pineapple Upside Down Cake
2/3 c brown sugar
7 or 8 pineapple rings
7 or 8 maraschino cherries
1/3 c butter
1 c sugar
1/2 t vanilla
2 eggs separated
2 c sifted flour
2 1/2 t baking powder
1/4 t salt
2/3 c milk
Melt butter in bottom of deep pan, about 9'; in diameter. Sprinkle brown sugar over. Arrange pineapple slices with a cherry in the center of each.
Blend butter, sugar, and vanilla. Beat until fluffy. Beat in egg yolks. Sift dry ingredients together and add alternately with milk to butter mixture. Beat eggs whites until stiff and fold into batter. Pour in pan over the pineapple slices. Bake for 45 minutes at 350 degrees. Serves 6
Ingredients:
1 can of pineapples in syrup
2 1/2 cups of flour
5 sticks of butter
9 eggs
2 1/2 cups sugar
1 small bottle of cherries
2 tsps. of baking powder
1 small cup of brandy(optional)
pinch of salt
Procedure:
1.Drain the pineapple slices and reserve them. Do the same with the syrup.
2. Beat the butter with the sugar and when it is smooth and fluffy add eggs one at a time without stopping the beat.
3. Pour the sifted flour,and baking powder, the pineapple syrup,brandy and salt; beat until you have a smooth and soft texture.
3. Butter and Flour a baking pan, cover the bottom with waxed paper, sprinkle necessary sugar and place the pineapple slice.
4. Pour the batter and bake at 180 C during 35 min or until done.(You can check by inserting a toothpick and when it comes clean ,its done..
5. Cool completely,remove from pan, take out the waxed paper and place the cherries.
Tips.
. Instead of spreading butter and flour in pan you can also use. cooking sprays for baking which contain flour such as:Crisco no stick cooking spray with flour, PAM baking spray.
I just use a pineapple box mix cake, and instead of water I use the juice from the can of pineapple. I melt a stick of butter in the bottom of a glass baking dish, with a 1/2 cup of brown sugar. When it's melted lay your pineapple rings down in the bottom and put some cherries in the hole. Pour the cake batter over and bake till cake is done. It's simple and delish.
Pineapple Upside Down Cake
鈥?1/4 cup butter
鈥?2/3 cup packed brown sugar
鈥?1 (20 ounce) can sliced pineapple, drained
鈥?1 1/3 cups flour
鈥?1 cup sugar
鈥?1/3 cup shortening
鈥?3/4 cup milk
鈥?1 1/2 teaspoons baking powder
鈥?1/2 teaspoon salt
鈥?1 large egg
鈥?maraschino cherry, if desired
Directions
1.
Preheat oven to 350掳F.
2.
Melt butter in iron skillet.
3.
Sprinkle brown sugar over butter.
4.
Arrange pineapple slices on top brown sugar/butter.
5.
Place cherries in center of slices.
6.
Beat remaining ingredients till well blended.
7.
Pour over pineapple in skillet and bake for 35 to 45 minutes or until tooth pick inserted comes out clean.
8.
Remove from oven and turn onto heat-proof plate.Need a really good recipe for Pineapple Upside Down Cake?
Pineapple Upside Down Cake
2/3 c brown sugar
7 or 8 pineapple rings
7 or 8 maraschino cherries
1/3 c butter
1 c sugar
1/2 t vanilla
2 eggs separated
2 c sifted flour
2 1/2 t baking powder
1/4 t salt
2/3 c milk
Melt butter in bottom of deep pan, about 9'; in diameter. Sprinkle brown sugar over. Arrange pineapple slices with a cherry in the center of each.
Blend butter, sugar, and vanilla. Beat until fluffy. Beat in egg yolks. Sift dry ingredients together and add alternately with milk to butter mixture. Beat eggs whites until stiff and fold into batter. Pour in pan over the pineapple slices. Bake for 45 minutes at 350 degrees. Serves 6
Ingredients:
1 can of pineapples in syrup
2 1/2 cups of flour
5 sticks of butter
9 eggs
2 1/2 cups sugar
1 small bottle of cherries
2 tsps. of baking powder
1 small cup of brandy(optional)
pinch of salt
Procedure:
1.Drain the pineapple slices and reserve them. Do the same with the syrup.
2. Beat the butter with the sugar and when it is smooth and fluffy add eggs one at a time without stopping the beat.
3. Pour the sifted flour,and baking powder, the pineapple syrup,brandy and salt; beat until you have a smooth and soft texture.
3. Butter and Flour a baking pan, cover the bottom with waxed paper, sprinkle necessary sugar and place the pineapple slice.
4. Pour the batter and bake at 180 C during 35 min or until done.(You can check by inserting a toothpick and when it comes clean ,its done..
5. Cool completely,remove from pan, take out the waxed paper and place the cherries.
Tips.
. Instead of spreading butter and flour in pan you can also use. cooking sprays for baking which contain flour such as:Crisco no stick cooking spray with flour, PAM baking spray.
I just use a pineapple box mix cake, and instead of water I use the juice from the can of pineapple. I melt a stick of butter in the bottom of a glass baking dish, with a 1/2 cup of brown sugar. When it's melted lay your pineapple rings down in the bottom and put some cherries in the hole. Pour the cake batter over and bake till cake is done. It's simple and delish.
Can someone give me a recipe for chocolate cake?
Its called the Texas Chocolate Cake. I've been to many weddings where they have used this cake.
Here goes: Put in sauce pan %26amp; heat the following: 1 stick butter, 1/2 C cooking oil, 4 T Hershey's cocoa, 1 C water. In large bowl mix together 2 C sugar, 2 C flour. Mix all of the above together %26amp; add: 1/2 C buttermilk (this makes it very special), 2 eggs, 1 t vanilla, 1 t baking soda. Mix %26amp; pour into greased %26amp; floured 12x9x2 pan %26amp; bake at 350 for 30-40 min.
Icing: Mix together %26amp; bring to a boil 1 stick oleo, 4T Hershey's cocoa, 6T milk. Remove from heat %26amp; add 1 box powdered sugar, 1 C chopped pecans, 1/4 t vanilla. Spread over cake when it comes from the oven. If too runny let cool or, if needed, add a little milk.
If you don't have buttermilk add a T of vinegar to each C of regular milk for instant buttermilk. Let it stand about 10 min b4 use.
This cake is so good, though, I don't make icing unless I have company.
';PERFECTLY CHOCOLATE'; Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting
Try the following yummie recipes
Moist Chocolate and Almond Cake
Ingredients
4 oz (110 g) dark chocolate (70-75% cocoa solids), grated
4 oz (110 g) ground almonds
4 oz (110 g) butter, at room temperature
6 oz (175 g) golden caster sugar
6 tablespoons milk
4 large eggs, separated
6 oz (175 g) self-raising flour, sifted
To decorate
6 oz (175 g) dark chocolate (70-75% cocoa solids), broken up
1 rounded tablespoon creme fraiche
a few toasted flaked almonds
Pre-heat the oven to gas mark 7, 425掳F (220掳C).
You will also need an 8 inch (20 cm) round cake tin, greased and lined with baking parchment.
Start by creaming the butter and sugar together until they鈥檙e light, pale and fluffy. Beat the egg yolks thoroughly together and add them to the mixture, about a teaspoonful at a time, beating well after each addition. When all the yolks are in, lightly fold in the ground almonds, grated chocolate and milk, using a metal spoon.
Now in a separate, dry, clean bowl, whisk the egg whites till they reach the soft peak stage, and then fold them into the rest of the mixture gently and carefully so as not to lose all the air you have whisked in. Finally, add the flour 鈥?again, folding that in carefully with a metal spoon.
Next, spoon the mixture into the prepared tin, level it off, place it on the centre shelf in the oven, reduce the heat to gas mark 3, 325掳F (170掳C) and bake the cake for 1 hour 10 minutes-1 hour 15 minutes or until the centre is springy when lightly touched. Allow the cake to stand in the tin for 5 minutes, then turn it out on to a wire rack to cool.
To decorate, melt the 6 oz (175 g) dark chocolate in a heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bottom of the bowl doesn鈥檛 touch the water. The chocolate should take about 5 minutes to become smooth and glossy. Allow it to cool for 2-3 minutes and thicken slightly and then stir the cr猫me fra卯che into the chocolate.
SplCan someone give me a recipe for chocolate cake?
Chocolate Cake
';This cake won me First Prize at the county fair last year. It is very chocolaty.';
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Method
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.Can someone give me a recipe for chocolate cake?
Here is a flourless recipe along with an amazing chocolatey recipe. I hope one of them is the answer for you.
The Ultimate Flourless Chocolate Cake
Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes.
Ingredients:
8 large eggs , cold
1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped
1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks
1/4 cup strong coffee or liqueur (optional)
confectioners' sugar or cocoa powder for decoration
Preparation:
Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil.
Beat eggs with hand-held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on a KitchenAid) to achieve same result, about 5 minutes.
Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.) Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).
About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of Confectioners鈥?sugar or unsweetened cocoa powder over cake to decorate, if desired. Serves 12 to 16.
Triple Chocolate Brownie Cake
Ingredients:
3 squares ( 3 oz.) unsweetened chocolate, chopped
1/2 cup (1 stick) butter
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup premier white morsels
4 squares (4 oz.) semi鈥搒weet chocolate
3 tablespoons water
1 1/2 tablespoons butter
2 teaspoons light corn syrup
Reynolds Parchment Paper
Preparation:
Preheat oven to 350掳F. Grease sides of a 9鈥搃nch round cake pan. Line bottom of cake pan with Reynolds Parchment Paper; set aside.
Cake:
Place unsweetened chocolate and butter in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, 1 to 1 1/2 minutes, until melted. Cool; set aside. Beat eggs on medium speed with an electric mixer. Beat in sugar, vanilla and salt. Stir in melted chocolate, flour and white morsels. Spread batter in parchment鈥搇ined pan.
Bake 35 to 37 minutes. Cool in pan on rack 15 minutes. Loosen sides with a knife; invert cake onto plate. Peel off parchment. Cool. Cake will be dense and fudgy.
Glaze:
Place semi-sweet chocolate, water, butter and corn syrup in a microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, 1 to 1 1/2 minutes until melted. Cool. Slide parchment strips under cake edges. Spread glaze over cake. Remove parchment; refrigerate until glaze is set.
Note: The quickest and easiest way to line a cake pan with parchment paper is to place the cake pan on the parchment and trace around the bottom of the pan with a pencil. Cut out the parchment circle and fit it into the pan. Number of Servings: 12-16
INGREDIENTS:
* 1/2 cup milk
* 1/2 cup grated semisweet chocolate
* 1 1/2 cups white sugar
* 2 eggs
* 3/4 cup sour cream
* 1 teaspoon baking soda
* 1 tablespoon water
* 2 cups cake flour
* 1/2 cup butter, softened
DIRECTIONS:
1. Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.
2. Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.
3. Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.
4. Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.
5. Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.
HERSHEY'S ';PERFECTLY CHOCOLATE'; Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
yer sure
this one is amazing!
130g/4oz unsalted butter
140g/41/2oz caster sugar
7 eggs, separated
150g/5oz dark chocolate, grated
150g/5oz ground almonds
Heat the oven to 180C/350F/Gas4. Butter a 20cm (8in) round cake tin and line with baking paper.
Cream the butter and sugar until pale then add the egg yolks one by one.
METHOD.
In a separate bowl, combine the grated chocolate and almonds and add the butter mixture.
Next, beat the egg whites in a different bowl until soft peaks form, and fold into the mixture. Pour into the cake tin.
Stand the tin in a large oven tray and pour in enough hot water to come two-thirds up the sides.
Place on the middle shelf of the oven and bake for 50-60 minutes until the cake tests clean when you slide in a sharp knife.
Cool in the tin before turning out. Serve either on its own or, as I do, with a large dollop of Jersey cream.
chocolate cake. simple and delicious!!!
400g dark Chocolate,
6 Eggs
150g caster sugar
300ml double cream
1. For the chocolate cake: put a roasting tray, half-filled with boiling water, in an oven set at 150C/gas 2. Grease and line a 20cm round cake tin with parchment paper. If it is a springform tin, cover the outside with tin foil to stop the water getting in.
2. Melt the chocolate in a bowl set over a pan of simmering water. The bowl should not be in direct contact with the water. Remove from the heat and leave to cool a little.
3. Meanwhile, separate the eggs. Whisk the yolks with 100g sugar until pale in colour. In another bowl, whisk the eggs whites and remaining 50g sugar to soft peak stage. It should look light and glossy. In a third bowl, whisk half the cream to soft peaks.
4. Combine the melted chocolate and egg yolk mixture, then stir in the remaining unwhipped cream. Carefully fold in the whipped cream, followed by the egg whites. Try not to lose too much air from the mixture.
5. Pour into the prepared tin and sit in the roasting tray of water. The water level should be right up to the rim of the tin. Bake for 45 minutes- 1 hour, The cake should be firm on top, but retain a slight wobble when ready. Leave to cool before serving.
Better Than Sex Cake II
Rated:
Submitted By: ANGELADY41
Photo By: Bethany
Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Servings: 24
';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!
ALL RIGHTS RESERVED 漏 2009 Allrecipes.com Printed from Allrecipes.com 5/25/2009
chocolate cake : 3 cups oil, 6 tablespoons of white vinegar, 6 cups of water, 6 cups sugar, 9 cups of all purpose flour, 1 1/2 cups cocoa, 1 tablespoon each of baking powder, baking soda and salt. mix all together and put into your baking pan (s). at 350 till done.
http://allrecipes.com/
see if its in there
Here goes: Put in sauce pan %26amp; heat the following: 1 stick butter, 1/2 C cooking oil, 4 T Hershey's cocoa, 1 C water. In large bowl mix together 2 C sugar, 2 C flour. Mix all of the above together %26amp; add: 1/2 C buttermilk (this makes it very special), 2 eggs, 1 t vanilla, 1 t baking soda. Mix %26amp; pour into greased %26amp; floured 12x9x2 pan %26amp; bake at 350 for 30-40 min.
Icing: Mix together %26amp; bring to a boil 1 stick oleo, 4T Hershey's cocoa, 6T milk. Remove from heat %26amp; add 1 box powdered sugar, 1 C chopped pecans, 1/4 t vanilla. Spread over cake when it comes from the oven. If too runny let cool or, if needed, add a little milk.
If you don't have buttermilk add a T of vinegar to each C of regular milk for instant buttermilk. Let it stand about 10 min b4 use.
This cake is so good, though, I don't make icing unless I have company.
';PERFECTLY CHOCOLATE'; Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING
1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting
Try the following yummie recipes
Moist Chocolate and Almond Cake
Ingredients
4 oz (110 g) dark chocolate (70-75% cocoa solids), grated
4 oz (110 g) ground almonds
4 oz (110 g) butter, at room temperature
6 oz (175 g) golden caster sugar
6 tablespoons milk
4 large eggs, separated
6 oz (175 g) self-raising flour, sifted
To decorate
6 oz (175 g) dark chocolate (70-75% cocoa solids), broken up
1 rounded tablespoon creme fraiche
a few toasted flaked almonds
Pre-heat the oven to gas mark 7, 425掳F (220掳C).
You will also need an 8 inch (20 cm) round cake tin, greased and lined with baking parchment.
Start by creaming the butter and sugar together until they鈥檙e light, pale and fluffy. Beat the egg yolks thoroughly together and add them to the mixture, about a teaspoonful at a time, beating well after each addition. When all the yolks are in, lightly fold in the ground almonds, grated chocolate and milk, using a metal spoon.
Now in a separate, dry, clean bowl, whisk the egg whites till they reach the soft peak stage, and then fold them into the rest of the mixture gently and carefully so as not to lose all the air you have whisked in. Finally, add the flour 鈥?again, folding that in carefully with a metal spoon.
Next, spoon the mixture into the prepared tin, level it off, place it on the centre shelf in the oven, reduce the heat to gas mark 3, 325掳F (170掳C) and bake the cake for 1 hour 10 minutes-1 hour 15 minutes or until the centre is springy when lightly touched. Allow the cake to stand in the tin for 5 minutes, then turn it out on to a wire rack to cool.
To decorate, melt the 6 oz (175 g) dark chocolate in a heatproof bowl, which should be sitting over a saucepan of barely simmering water, making sure the bottom of the bowl doesn鈥檛 touch the water. The chocolate should take about 5 minutes to become smooth and glossy. Allow it to cool for 2-3 minutes and thicken slightly and then stir the cr猫me fra卯che into the chocolate.
SplCan someone give me a recipe for chocolate cake?
Chocolate Cake
';This cake won me First Prize at the county fair last year. It is very chocolaty.';
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips
Method
1.Preheat oven to 350 degrees F (175 degrees C).
2.In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3.Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.Can someone give me a recipe for chocolate cake?
Here is a flourless recipe along with an amazing chocolatey recipe. I hope one of them is the answer for you.
The Ultimate Flourless Chocolate Cake
Even though the cake may not look done, pull it from the oven when an instant-read thermometer registers 140 degrees. (Make sure not to let tip of thermometer hit the bottom of the pan.) It will continue to firm up as it cools. If you use a 9-inch springform pan instead of the preferred 8-inch, reduce the baking time to 18 to 20 minutes.
Ingredients:
8 large eggs , cold
1 pound bittersweet chocolate or semisweet chocolate, coarsely chopped
1/2 pound unsalted butter (2 sticks), cut into 1/2-inch chunks
1/4 cup strong coffee or liqueur (optional)
confectioners' sugar or cocoa powder for decoration
Preparation:
Adjust oven rack to lower middle position and heat oven to 325 degrees. Line bottom of 8-inch springform pan with parchment and grease pan sides. Cover pan underneath and along sides with sheet of heavy-duty foil and set in large roasting pan. Bring kettle of water to boil.
Beat eggs with hand-held mixer at high speed until volume doubles to approximately 1 quart, about 5 minutes. Alternately, beat in bowl of electric mixer fitted with wire whip attachment at medium speed (speed 6 on a KitchenAid) to achieve same result, about 5 minutes.
Meanwhile, melt chocolate and butter (adding coffee or liqueur, if using) in large heat-proof bowl set over pan of almost simmering water, until smooth and very warm (about 115 degrees on an instant-read thermometer), stirring once or twice. (For the microwave, melt chocolate and butter together at 50 percent power until smooth and warm, 4 to 6 minutes, stirring once or twice.) Fold 1/3 of egg foam into chocolate mixture using large rubber spatula until only a few streaks of egg are visible; fold in half of remaining foam, then last of remaining foam, until mixture is totally homogenous.
Scrape batter into prepared springform pan and smooth surface with rubber spatula. Set roasting pan on oven rack and pour enough boiling water to come about halfway up side of springform pan. Bake until cake has risen slightly, edges are just beginning to set, a thin glazed crust (like a brownie) has formed on surface, and an instant read thermometer inserted halfway through center of cake registers 140 degrees, 22 to 25 minutes. Remove cake pan from water bath and set on wire rack; cool to room temperature. Cover and refrigerate overnight to mellow (can be covered and refrigerated for up to 4 days).
About 30 minutes before serving, remove springform pan sides, invert cake on sheet of waxed paper, peel off parchment pan liner, and turn cake right side up on serving platter. Sieve light sprinkling of Confectioners鈥?sugar or unsweetened cocoa powder over cake to decorate, if desired. Serves 12 to 16.
Triple Chocolate Brownie Cake
Ingredients:
3 squares ( 3 oz.) unsweetened chocolate, chopped
1/2 cup (1 stick) butter
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup flour
1 cup premier white morsels
4 squares (4 oz.) semi鈥搒weet chocolate
3 tablespoons water
1 1/2 tablespoons butter
2 teaspoons light corn syrup
Reynolds Parchment Paper
Preparation:
Preheat oven to 350掳F. Grease sides of a 9鈥搃nch round cake pan. Line bottom of cake pan with Reynolds Parchment Paper; set aside.
Cake:
Place unsweetened chocolate and butter in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, 1 to 1 1/2 minutes, until melted. Cool; set aside. Beat eggs on medium speed with an electric mixer. Beat in sugar, vanilla and salt. Stir in melted chocolate, flour and white morsels. Spread batter in parchment鈥搇ined pan.
Bake 35 to 37 minutes. Cool in pan on rack 15 minutes. Loosen sides with a knife; invert cake onto plate. Peel off parchment. Cool. Cake will be dense and fudgy.
Glaze:
Place semi-sweet chocolate, water, butter and corn syrup in a microwave-safe bowl. Microwave on HIGH (100% power), stirring every 30 seconds, 1 to 1 1/2 minutes until melted. Cool. Slide parchment strips under cake edges. Spread glaze over cake. Remove parchment; refrigerate until glaze is set.
Note: The quickest and easiest way to line a cake pan with parchment paper is to place the cake pan on the parchment and trace around the bottom of the pan with a pencil. Cut out the parchment circle and fit it into the pan. Number of Servings: 12-16
INGREDIENTS:
* 1/2 cup milk
* 1/2 cup grated semisweet chocolate
* 1 1/2 cups white sugar
* 2 eggs
* 3/4 cup sour cream
* 1 teaspoon baking soda
* 1 tablespoon water
* 2 cups cake flour
* 1/2 cup butter, softened
DIRECTIONS:
1. Preheat oven to 350 degree F (175 degrees C). Grease and flour one 9 x 13 inch pan.
2. Grate the chocolate. In a small saucepan, boil the milk and chocolate until mixture forms a custard.
3. Cream the butter or margarine and sugar. Add eggs and sour cream to the creamed mixture.
4. Dissolve the baking soda in water, and add to the creamed mixture. Add the flour, and mix thoroughly. Add the chocolate mixture and beat well. Pour into a greased and floured 9x13 inch pan.
5. Bake at 350 degrees F (175 degrees C) for 40 minutes to one hour.
HERSHEY'S ';PERFECTLY CHOCOLATE'; Chocolate Cake
Ingredients:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING(recipe follows)
Directions:
1. Heat oven to 350掳F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING. 10 to 12 servings.
VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350掳 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350掳F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350掳F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350掳F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
';PERFECTLY CHOCOLATE'; CHOCOLATE FROSTING
1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.
yer sure
this one is amazing!
130g/4oz unsalted butter
140g/41/2oz caster sugar
7 eggs, separated
150g/5oz dark chocolate, grated
150g/5oz ground almonds
Heat the oven to 180C/350F/Gas4. Butter a 20cm (8in) round cake tin and line with baking paper.
Cream the butter and sugar until pale then add the egg yolks one by one.
METHOD.
In a separate bowl, combine the grated chocolate and almonds and add the butter mixture.
Next, beat the egg whites in a different bowl until soft peaks form, and fold into the mixture. Pour into the cake tin.
Stand the tin in a large oven tray and pour in enough hot water to come two-thirds up the sides.
Place on the middle shelf of the oven and bake for 50-60 minutes until the cake tests clean when you slide in a sharp knife.
Cool in the tin before turning out. Serve either on its own or, as I do, with a large dollop of Jersey cream.
chocolate cake. simple and delicious!!!
400g dark Chocolate,
6 Eggs
150g caster sugar
300ml double cream
1. For the chocolate cake: put a roasting tray, half-filled with boiling water, in an oven set at 150C/gas 2. Grease and line a 20cm round cake tin with parchment paper. If it is a springform tin, cover the outside with tin foil to stop the water getting in.
2. Melt the chocolate in a bowl set over a pan of simmering water. The bowl should not be in direct contact with the water. Remove from the heat and leave to cool a little.
3. Meanwhile, separate the eggs. Whisk the yolks with 100g sugar until pale in colour. In another bowl, whisk the eggs whites and remaining 50g sugar to soft peak stage. It should look light and glossy. In a third bowl, whisk half the cream to soft peaks.
4. Combine the melted chocolate and egg yolk mixture, then stir in the remaining unwhipped cream. Carefully fold in the whipped cream, followed by the egg whites. Try not to lose too much air from the mixture.
5. Pour into the prepared tin and sit in the roasting tray of water. The water level should be right up to the rim of the tin. Bake for 45 minutes- 1 hour, The cake should be firm on top, but retain a slight wobble when ready. Leave to cool before serving.
Better Than Sex Cake II
Rated:
Submitted By: ANGELADY41
Photo By: Bethany
Prep Time: 30 Minutes
Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Servings: 24
';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!
ALL RIGHTS RESERVED 漏 2009 Allrecipes.com Printed from Allrecipes.com 5/25/2009
chocolate cake : 3 cups oil, 6 tablespoons of white vinegar, 6 cups of water, 6 cups sugar, 9 cups of all purpose flour, 1 1/2 cups cocoa, 1 tablespoon each of baking powder, baking soda and salt. mix all together and put into your baking pan (s). at 350 till done.
http://allrecipes.com/
see if its in there
Recipe for a simple sponge cake please?
and how to make it as light fluffy and delicious as possible please.Tips welcome.xRecipe for a simple sponge cake please?
Basic Sponge cake
100 g (4 oz) margarine
100 g (4 oz) caster sugar
2 medium eggs
100 g (4 oz) Self Raising Flour
1 Heat oven to 180潞C, 350潞F, Gas Mark 4. Grease an 18 cm (7 inch) sandwich tins.
2 Cream margarine and sugar until light and fluffy. Beat in eggs, one at a time, adding a little flour with each.
3 Gently fold in remaining flour.
4 Place in prepared tins and bake for 20-25 minutes in 2 tins or 40-45 minutes in one tin.
5 When cool, fill with jam or cream. Dust with icing sugar.Recipe for a simple sponge cake please?
FOLLOW 10
10 eggs
10 tablespoon flour
10 teaspoon sugar
little yeast say 5 gms
beat egg white %26amp; sugar
add in egg yolk
fold in flour
done
Hope this link helps you. Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from homeclear cream
Basic Sponge cake
100 g (4 oz) margarine
100 g (4 oz) caster sugar
2 medium eggs
100 g (4 oz) Self Raising Flour
1 Heat oven to 180潞C, 350潞F, Gas Mark 4. Grease an 18 cm (7 inch) sandwich tins.
2 Cream margarine and sugar until light and fluffy. Beat in eggs, one at a time, adding a little flour with each.
3 Gently fold in remaining flour.
4 Place in prepared tins and bake for 20-25 minutes in 2 tins or 40-45 minutes in one tin.
5 When cool, fill with jam or cream. Dust with icing sugar.Recipe for a simple sponge cake please?
FOLLOW 10
10 eggs
10 tablespoon flour
10 teaspoon sugar
little yeast say 5 gms
beat egg white %26amp; sugar
add in egg yolk
fold in flour
done
Hope this link helps you. Check out http://useinfo-cakes.blogspot.com/
It has recipes for quite a few tasty cakes that can be prepared easily from home
Whats The Best Icing Recipe To Use For Cake Decorating?
Depends on the type/flavor of cake you're baking. You can't go wrong with a simple buttercream icing.
Ingredients
1 box good quality powdered sugar
1 stick unsalted butter, softened
1/2 cup Crisco
2 tablespoons cream
1/2-1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon butternut extract
MAY OMIT ANY OF THE EXTRACTS AS WELL AS INCREASE ANY OF THE EXTRACTS
Directions
In large mixer bowl, with an electric mixer, combine all ingredients
Beat until creamy, creamy, and the right consistency for icing the cake
You may add a little more cream or even a little warm water
THIS ICING ALSO TINTS BEAUTIFULLY
I HAVE MADE IT THE PALEST OF PINKS, THE PALEST OF YELLOWS, AND A DELICATE APRICOT COLOR, BY MIXING YELLOW AND RED
BEAUTIFUL WITH FRESH SPRING FLOWERSWhats The Best Icing Recipe To Use For Cake Decorating?
Royal Icing
Ideal for decorating cookies, royal icing dries quickly and can be tinted with food coloring. You can use the icing to attach decorative candies, colored sugars and small ornaments to the cookies. It's a good idea to flavor the icing with a few drops of vanilla extract or fresh lemon juice.
Ingredients:
3 egg whites, at room temperature
4 1/2 cups confectioners' sugar
1/2 tsp. cream of tartar
Pinch of salt
A few drops of vanilla extract or fresh
lemon juice (optional)
Directions:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, confectioners' sugar, cream of tartar and salt on medium-low speed until blended. Add the vanilla or lemon juice, increase the speed to medium-high, and continue beating until stiff peaks form and the mixture is nearly triple in volume, 7 to 8 minutes.
Remove the bowl from the mixer, cover tightly with plastic wrap and store at room temperature until ready to use, up to 6 hours. Makes 5 to 6 cups.
Confectioner's Sugar Icing
Versatile and easy to make, this old-fashioned icing can be drizzled or spread over cookies and cakes.
Ingredients:
4 Tbs. (1/2 stick) unsalted butter
1 Tbs. water
1/2 cup confectioners鈥?sugar
Directions:
In a small saucepan over medium heat, stir together the butter and water until the butter melts. Remove from the heat and let stand until cool, about 5 minutes.
Add the sugar to the butter mixture and whisk vigorously until smooth and thickened, about 1 minute. Use the icing within 5 minutes or it may become too thick to drizzle. If the icing does become too thick, rewarm it for 2 or 3 seconds over low heat, whisking constantly. Makes a scant 1/2 cup.Whats The Best Icing Recipe To Use For Cake Decorating?
Lemon icing is by far the tastiest!!! Just use lemon juice instead of water and mix with normal icing sugar, it gives a mouth-wateringly-tangy taste!!
BUTTER ICING IS AWSOME
equal measures of butter or margerine and icing sugar!!
Go to the Wilton website.
Ingredients
1 box good quality powdered sugar
1 stick unsalted butter, softened
1/2 cup Crisco
2 tablespoons cream
1/2-1 teaspoon almond extract
1/2 teaspoon vanilla extract
1/2 teaspoon butternut extract
MAY OMIT ANY OF THE EXTRACTS AS WELL AS INCREASE ANY OF THE EXTRACTS
Directions
In large mixer bowl, with an electric mixer, combine all ingredients
Beat until creamy, creamy, and the right consistency for icing the cake
You may add a little more cream or even a little warm water
THIS ICING ALSO TINTS BEAUTIFULLY
I HAVE MADE IT THE PALEST OF PINKS, THE PALEST OF YELLOWS, AND A DELICATE APRICOT COLOR, BY MIXING YELLOW AND RED
BEAUTIFUL WITH FRESH SPRING FLOWERSWhats The Best Icing Recipe To Use For Cake Decorating?
Royal Icing
Ideal for decorating cookies, royal icing dries quickly and can be tinted with food coloring. You can use the icing to attach decorative candies, colored sugars and small ornaments to the cookies. It's a good idea to flavor the icing with a few drops of vanilla extract or fresh lemon juice.
Ingredients:
3 egg whites, at room temperature
4 1/2 cups confectioners' sugar
1/2 tsp. cream of tartar
Pinch of salt
A few drops of vanilla extract or fresh
lemon juice (optional)
Directions:
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, confectioners' sugar, cream of tartar and salt on medium-low speed until blended. Add the vanilla or lemon juice, increase the speed to medium-high, and continue beating until stiff peaks form and the mixture is nearly triple in volume, 7 to 8 minutes.
Remove the bowl from the mixer, cover tightly with plastic wrap and store at room temperature until ready to use, up to 6 hours. Makes 5 to 6 cups.
Confectioner's Sugar Icing
Versatile and easy to make, this old-fashioned icing can be drizzled or spread over cookies and cakes.
Ingredients:
4 Tbs. (1/2 stick) unsalted butter
1 Tbs. water
1/2 cup confectioners鈥?sugar
Directions:
In a small saucepan over medium heat, stir together the butter and water until the butter melts. Remove from the heat and let stand until cool, about 5 minutes.
Add the sugar to the butter mixture and whisk vigorously until smooth and thickened, about 1 minute. Use the icing within 5 minutes or it may become too thick to drizzle. If the icing does become too thick, rewarm it for 2 or 3 seconds over low heat, whisking constantly. Makes a scant 1/2 cup.Whats The Best Icing Recipe To Use For Cake Decorating?
Lemon icing is by far the tastiest!!! Just use lemon juice instead of water and mix with normal icing sugar, it gives a mouth-wateringly-tangy taste!!
BUTTER ICING IS AWSOME
equal measures of butter or margerine and icing sugar!!
Go to the Wilton website.
Does anyone have a recipe for those cakes found in japanese restaurants?
I love those cakes you get at the japanese or chinese buffets. The small, light, fluffy, squares. Usually they have a bunch, chocolate, banana, mocha, green tea, strawberry etc. Anyone know recipes for these or where I could find them?Does anyone have a recipe for those cakes found in japanese restaurants?
JAPANESE CHOCOLATE CAKE
1 stick butter
3 1/2 tbsp. cocoa
1/2 c. oil
1 c. water
2 c. sugar
2 c. flour
Pinch salt
2 eggs
1 tsp. soda
1/2 c. buttermilk
1 tsp. vanilla
In pot put butter, cocoa, oil and water; bring to a boil. Sift together sugar, flour, and salt; pour chocolate mixture over and beat. Add 2 eggs.
While beating, let soda dissolve in buttermilk. Add vanilla, then add soda and buttermilk. Bake in greased 13x9 pan at 400 degrees for 20- 25 minutes.
JAPANESE CHOCOLATE ICING:
1 stick butter
3 1/2 tbsp. cocoa
6 tbsp. milk
1 box powdered sugar
1 tsp. vanilla
Put in pot butter, cocoa, milk and bring to boil in saucepan. Add 1 box powdered sugar. Beat until smooth. Add 1 cup nuts (optional) and 1 teaspoon vanilla. Spread on warm cake.
JAPANESE CHOCOLATE CAKE
1 stick butter
3 1/2 tbsp. cocoa
1/2 c. oil
1 c. water
2 c. sugar
2 c. flour
Pinch salt
2 eggs
1 tsp. soda
1/2 c. buttermilk
1 tsp. vanilla
In pot put butter, cocoa, oil and water; bring to a boil. Sift together sugar, flour, and salt; pour chocolate mixture over and beat. Add 2 eggs.
While beating, let soda dissolve in buttermilk. Add vanilla, then add soda and buttermilk. Bake in greased 13x9 pan at 400 degrees for 20- 25 minutes.
JAPANESE CHOCOLATE ICING:
1 stick butter
3 1/2 tbsp. cocoa
6 tbsp. milk
1 box powdered sugar
1 tsp. vanilla
Put in pot butter, cocoa, milk and bring to boil in saucepan. Add 1 box powdered sugar. Beat until smooth. Add 1 cup nuts (optional) and 1 teaspoon vanilla. Spread on warm cake.
What is a the recipe for potato cakes made with mashed potatoes?
also do u have a great white chili recipe without oregano. Please put that on your answer as well if you have one. much appreciated.What is a the recipe for potato cakes made with mashed potatoes?
I TAKE MY COLD, LEFTOVER MASHED POTATOES AND ROLL IT INTO MEATBALL SIZE BALLS WHICH I THEN FLATTEN, DIP IN BEATEN EGG AND THEN DIP IN SEASONED BREADCRUMBS. THEN I FRY THEM IN HOT VEGETABLE OIL IN A SKILLET.
THEY DON'T TAKE LONG TO FRY BECAUSE THE POTATOES ARE ALREADY COOKED.
THEY'RE CRUNCHY ON THE OUTSIDE AND SOFT IN THE MIDDLE. OH SO GOOD.What is a the recipe for potato cakes made with mashed potatoes?
White Chili
Submitted by: Tina
Rated: 5 out of 5 by 115 members Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 8 servings
';This has ground turkey, salsa, corn, great Northern beans and jalapeno pepper Cheddar cheese. I requested this recipe from my co-worker after she brought it into one of our many potlucks. It is very tasty and a little spicy; if you don't like it spicy, cut the amount of cheese in half - it will still have a little kick! This recipe is really easy, and even the pickiest eaters will love it.';
INGREDIENTS:
1 pound ground turkey,
browned
1 cup medium salsa
1 cup frozen corn kernels
1 cup water
2 (14 ounce) cans great
Northern beans, rinsed and
drained
1 (8 ounce) package jalapeno
pepper Cheddar cheese, cubed
DIRECTIONS:
1. In a large pot or saucepan combine the browned turkey, salsa, corn, water, beans and cheese. Stir together and simmer over low heat for about 30 minutes, or until cooked through and cheese has melted.
potato cakes jus add an egg an some grated cheese an form into pattie an fry in some butter..potato cake........yummy
Just add Flour to your mashed potatoes and fry them in butter. Day old mashed potatoes work best for this. I dont have a recipie I just cook like my grandmother did--the dump and pour method.
I TAKE MY COLD, LEFTOVER MASHED POTATOES AND ROLL IT INTO MEATBALL SIZE BALLS WHICH I THEN FLATTEN, DIP IN BEATEN EGG AND THEN DIP IN SEASONED BREADCRUMBS. THEN I FRY THEM IN HOT VEGETABLE OIL IN A SKILLET.
THEY DON'T TAKE LONG TO FRY BECAUSE THE POTATOES ARE ALREADY COOKED.
THEY'RE CRUNCHY ON THE OUTSIDE AND SOFT IN THE MIDDLE. OH SO GOOD.What is a the recipe for potato cakes made with mashed potatoes?
White Chili
Submitted by: Tina
Rated: 5 out of 5 by 115 members Prep Time: 15 Minutes
Cook Time: 30 Minutes Ready In: 45 Minutes
Yields: 8 servings
';This has ground turkey, salsa, corn, great Northern beans and jalapeno pepper Cheddar cheese. I requested this recipe from my co-worker after she brought it into one of our many potlucks. It is very tasty and a little spicy; if you don't like it spicy, cut the amount of cheese in half - it will still have a little kick! This recipe is really easy, and even the pickiest eaters will love it.';
INGREDIENTS:
1 pound ground turkey,
browned
1 cup medium salsa
1 cup frozen corn kernels
1 cup water
2 (14 ounce) cans great
Northern beans, rinsed and
drained
1 (8 ounce) package jalapeno
pepper Cheddar cheese, cubed
DIRECTIONS:
1. In a large pot or saucepan combine the browned turkey, salsa, corn, water, beans and cheese. Stir together and simmer over low heat for about 30 minutes, or until cooked through and cheese has melted.
potato cakes jus add an egg an some grated cheese an form into pattie an fry in some butter..potato cake........yummy
Just add Flour to your mashed potatoes and fry them in butter. Day old mashed potatoes work best for this. I dont have a recipie I just cook like my grandmother did--the dump and pour method.
What is a good recipe for rice cakes--like the kind you buy at the store?
I'm looking for a texture similar to the Lundberg Family Farms rice cakes. Thank you!What is a good recipe for rice cakes--like the kind you buy at the store?
RICE CAKE (MOCHI)
The rice cake (mochi) is a traditional Japanese food. It is made of glutinous rice (mochi-gome). Japanese-style confectionery shops sell rice cakes all year round, and we can eat them when we want to.
In Japan, people generally eat rice at New Year. A lof of families make their own rice cakes. I will briefly describe how to make rice cakes. First we steep glutionous rice in water overnight. Then we steam it for about thirty minutes, and pound it with a mallet and mortar. Nowadays many people use a machine powered by electricity instead. Finally, we shape it into round patties. At this point, bean paste may be used as center to make anko-mochi (bean paste rice cake).What is a good recipe for rice cakes--like the kind you buy at the store?
This response is to bring old questions with only one answer to a vote. If the above answer is a good one, please vote for it.
RICE CAKE (MOCHI)
The rice cake (mochi) is a traditional Japanese food. It is made of glutinous rice (mochi-gome). Japanese-style confectionery shops sell rice cakes all year round, and we can eat them when we want to.
In Japan, people generally eat rice at New Year. A lof of families make their own rice cakes. I will briefly describe how to make rice cakes. First we steep glutionous rice in water overnight. Then we steam it for about thirty minutes, and pound it with a mallet and mortar. Nowadays many people use a machine powered by electricity instead. Finally, we shape it into round patties. At this point, bean paste may be used as center to make anko-mochi (bean paste rice cake).What is a good recipe for rice cakes--like the kind you buy at the store?
This response is to bring old questions with only one answer to a vote. If the above answer is a good one, please vote for it.
Betty Crocker lighter recipe Carrot cake?
ok, so my family made this healthy carrot cake. It says 300 calories/serving. But we didnt make it with the cream cheese frosting. So how many calories are per serving then?
here's the recipe website: http://www.bettycrocker.com/Recipes/Reci鈥?/a>Betty Crocker lighter recipe Carrot cake?
Figure out the caloric content of the ingredients in the frosting, divide it by the number of servings and subtract that from the 300 calories per serving. That will tell you how much a serving without frosting contains.
here's the recipe website: http://www.bettycrocker.com/Recipes/Reci鈥?/a>Betty Crocker lighter recipe Carrot cake?
Figure out the caloric content of the ingredients in the frosting, divide it by the number of servings and subtract that from the 300 calories per serving. That will tell you how much a serving without frosting contains.
Old Fashioned Angel Food Cake ICING recipe?
My grandma used to make an Angel Food Cake for my mom's birthday and the icing was fantastic! I have searched for the recipe and can't find it anywhere, can you help?
As near as I can remember she used powdered sugar, butter, milk and vanilla but I don't know the amounts! She didn't cook it, and it was not a ';glaze';, when it was done, she'd pour it over the top of the cake and it setup relatively firmly. Again, it wasn't a ';glaze';, but more of an icing (it set up about 1/4 inch thick).
Can you help??
TIA!Old Fashioned Angel Food Cake ICING recipe?
Pick one from here and keep this in a folder for future use.
Uncooked icings
Confectioners Sugar Glaze
* 2 tablespoons hot water, or milk or light cream
* 1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
* 1 cup confectioners sugar
Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it coats the spoon.
Chocolate Icing
* 1 square of chocolate, unsweetened
* 6 tablespoons boiling water
* 1/3 teaspoon vanilla extract
* 1 3/4 cups confectioners sugar
Melt chocolate in top of double boiler, add boiling water and stir until smooth; add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.
Coffee or Mocha Icing
* 3 tablespoons hot strong coffee
* 3 tablespoons dry cocoa
* 1/2 teaspoon vanilla
* 1 1/3 cups confectioners sugar
Add coffee to cocoa, stir until smooth, add vanilla and enough sugar to reach spreading consistency
Lemon Icing
* grated rind of lemon
* 1 tablespoon lemon juice
* 1 tablespoon boiling water
* 1 cup confectioners sugar
Add lemon rind to juice and water, stir into the sugar, a little at a time, until thick enough to spread.
Orange Icing
* 1 egg yolk
* 2 cups confectioners sugar
* 2 tablespoons orange juice
* 1 teaspoon lemon juice
* grated rind of 1 orange
Add yolk to sugar, mix well; add the rest.
Fruit Juice Icing
* 1 teaspoon lemon juice
* 2 tablespoons fresh fruit juice
* 1 1/2 cups confectioners sugar
Add lemon juice and strained fruit juice (strawberries, cherries or grapes) to the sugar, a little at a time, until thin enough to spread.
Uncooked Frostings
Basic Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons milk, cream, sherry, rum or brandy
* 1/2 teaspoon vanilla
Cream butter and sugar well, add the flavoring and liquid until mixture is smooth.
Caramel Butter Frosting
* 1/2 cup butter
* 2 cups brown sugar
* 1/4 teaspoon vanilla
* heavy cream
Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency
Chocolate Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 1/2 teaspoon vanilla
* 1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa
Proceed as for Basic Butter Frosting
Coffee Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons strong, hot coffee
* 1 teaspoon dry cocoa
* 1/2 teaspoon vanilla
Proceed as for Basic Butter Frosting.
Orange or Lemon Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 1 tablespoon milk or water
* 1 tablespoon orange or lemon juice and a little grated rind
Proceed as for Basic Butter frosting
Cream Cheese Frosting
* 3 ounces cream cheese
* 1 tablespoon warm milk
* 2 1/2 cups confectioners sugar
* 1 teaspoon vanilla
Mash cheese with milk. Add sugar, gradually, and vanilla. Beat until creamy. Any other desired flavoring may be substituted for the vanilla.
Broiled Coconut Frosting
* 3 tablespoons melted butter
* 5 tablespoons brown sugar
* 2 tablespoons light cream
* 1/2 cup shredded coconut
Mix all ingredients. Spread on warm cake before removing cake from pan. Broil until sugar is melted and bubbles. This takes only a few minutes, and should be watched carefully, as it burns easily!
Boiled Frostiings
Meringue Frosting
* 1 cup sugar
* 1/2 cup water
* 2 egg whites
* 1/2 teaspoon flavoring extract
Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread. Add flavoring. Spread on cake.
Brown Sugar Marshmallow Frosting
* 2 cups brown sugar
* 1 cup granulated sugar
* 3/4 cup water
* 1/2 teaspoon vanilla
* 5 marshmallows
* 2 egg whites
Cook sugar and water over low heat until it spins a thread. Add vanilla and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.
Maple Frosting
* 1 cup maple syrup
* 2 egg whites
Boil syrup until it spins a thread; add very slowly to stiffly beaten whites of eggs, beating constantly until stiff enough to spread.
Sea Foam Frosting
* 2 egg whites
* 3/4 cup brown sugar
* 1/3 cup corn syrup
* 2 tablespoons water
* 1/4 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 teaspoon vanilla
Cook all ingredients except vanilla in a double boiler, beating constantly, until mixture stands in peaks. Remove from heat, add vanilla, beat until thick enough to spread.
Frostings Without Sugar
Corn Syrup Frosting
* 2 egg whites
* 1 cup light corn syrup
* 1 teaspoon vanilla
Pour egg whites and syrup into deep mixing bowl. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff. Add vanilla. Will fill and frost 2 large layers.
Chocolate Molasses Frosting
Use 2 egg whites, 1 cup molasses and 2 squares melted unsweetened chocolate. Proceed as in the recipe for Corn Syrup Frosting
Whipped-Chocolate Frosting
* 2 squares unsweetened chocolate
* 1/2 cup light cream
* 1 teaspoon vanilla
* 2 egg whites, beaten stiff
* 1 1/2 to 2 cups confectioners sugar
Cook chocolate and cream over boiling water until smooth; cool, add vanilla. Beat whites, add sugar and continue beating until stiff enough to cut. Combine the two mixtures, beat well.
Cooked Fudge Frostings
Creamy Chocolate Frosting
* 1/4 cup water
* 3/4 cup sugar
* 1 square unsweetened chocolate
* 2 egg yolks
Boil water and sugar to a thick syrup, add the chocolate, pour syrup over the beaten yolks, stirring constantly. Beat until thick enough to spread
Fudge Frosting
* 2 squares unsweetened chocolate
* 1/2 cup milk or light cream
* 1 1/2 cups sugar
* 2 tablespoons butter
* 1 teaspoon vanilla
Melt chocolate over low heat, add milk and sugar, boil until a few drops form a soft ball in cold water. Add butter and vanilla. Let stand undisturbed a few minutes, then beat until thick enough to spread. If too thick, stir in a little cream.
Sour Cream Caramel Frosting
* 1 1/4 cups brown sugar
* 3/4 cup granulated sugar
* 3/4 cup sour cream
* 1 teaspoon butter
Mix sugar and cream, let stand until dissolved, about 30 minutes or longer. Add butter and boil 5 minutes or to the soft-ball stage. Beat and spread on cake.
Chocolate Brandy Frosting
* 3 cups confectioners sugar
* 5 tablespoons butter
* 2 tablespoons light cream
* 3 tablespoons brandy
* 3 tablespoons strong coffee
* 1/2 grated, sweet chocolate.
Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.
Filling
Uncooked
Whipped Cream Filling
* 1 cup heavy cream
* 1/4 cup confectioners sugar
* 1/2 teaspoon vanilla
Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised.
Whipped Cream filling with Pineapple and Nuts
* 1 egg yolk, beaten
* 2 tablespoons confectioners sugar
* 1/2 cup heavy cream, whipped
* 1/2 cup chopped nuts
* 1/2 cup chopped pineapple
Fold yolk and sugar into cream, add nuts and pineapple.
Cooked Filling
Vanilla Custard Filling
* 1 tablespoon cornstarch
* 1/2 cup sugar
* 1 cup scalded milk
* 2 egg yolks
* 1/2 teaspoon vanilla
Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks. Cook in double boiler, stirring constantly until thickened. Cool and flavor with the vanilla.
Chocolate Custard Pudding
Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling.
Cream Custard Pudding
* 3/4 cup sugar
* 1/3 cup flour
* 1/2 teaspoon salt
* 2 cups of milk or light cream, scalded
* 2 eggs
* 1 teaspoon vanilla
Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs. Cook in double boiler, stirring constantly until thickened; cool and flavor.
Sour Cream Filling
* 1 egg yolk
* 2 tablespoons sugar
* 1 tablespoon cornstarch
* 1 cup thick sour cream
* 1/2 teaspoon lemon or vanilla extract
Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon. Add flavoring. If desired, add 1 cup chopped nuts.
Fruit and Nut Fillings
Apple-Lemon Filling
* 3/4 cup sugar
* 1 tablespoon flour
* 3 tablespoons lemon juice
* 1 tablespoon cold water
* 1 egg
* pinch of salt
* 1 apple, pared and grated
Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before spreading
Whipped Fruit Filling
* 1 1/2 cups pared, grated apple, peach or mashed berries
* 1 1/2 cups sugar
* 2 egg whites
* grated rind of 1 lemon
Mix all together. Beat until very stiff. Use between layers and on top of layer cake or as a filling for Schaum Torte.
Pecan Filling
* 1 tablespoon cornstarch
* 1 cup milk, heated
* 2 egg yolks
* 1/2 cup sugar
* 1/2 cup pecans, chopped fine
Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring cclear cream
As near as I can remember she used powdered sugar, butter, milk and vanilla but I don't know the amounts! She didn't cook it, and it was not a ';glaze';, when it was done, she'd pour it over the top of the cake and it setup relatively firmly. Again, it wasn't a ';glaze';, but more of an icing (it set up about 1/4 inch thick).
Can you help??
TIA!Old Fashioned Angel Food Cake ICING recipe?
Pick one from here and keep this in a folder for future use.
Uncooked icings
Confectioners Sugar Glaze
* 2 tablespoons hot water, or milk or light cream
* 1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
* 1 cup confectioners sugar
Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it coats the spoon.
Chocolate Icing
* 1 square of chocolate, unsweetened
* 6 tablespoons boiling water
* 1/3 teaspoon vanilla extract
* 1 3/4 cups confectioners sugar
Melt chocolate in top of double boiler, add boiling water and stir until smooth; add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.
Coffee or Mocha Icing
* 3 tablespoons hot strong coffee
* 3 tablespoons dry cocoa
* 1/2 teaspoon vanilla
* 1 1/3 cups confectioners sugar
Add coffee to cocoa, stir until smooth, add vanilla and enough sugar to reach spreading consistency
Lemon Icing
* grated rind of lemon
* 1 tablespoon lemon juice
* 1 tablespoon boiling water
* 1 cup confectioners sugar
Add lemon rind to juice and water, stir into the sugar, a little at a time, until thick enough to spread.
Orange Icing
* 1 egg yolk
* 2 cups confectioners sugar
* 2 tablespoons orange juice
* 1 teaspoon lemon juice
* grated rind of 1 orange
Add yolk to sugar, mix well; add the rest.
Fruit Juice Icing
* 1 teaspoon lemon juice
* 2 tablespoons fresh fruit juice
* 1 1/2 cups confectioners sugar
Add lemon juice and strained fruit juice (strawberries, cherries or grapes) to the sugar, a little at a time, until thin enough to spread.
Uncooked Frostings
Basic Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons milk, cream, sherry, rum or brandy
* 1/2 teaspoon vanilla
Cream butter and sugar well, add the flavoring and liquid until mixture is smooth.
Caramel Butter Frosting
* 1/2 cup butter
* 2 cups brown sugar
* 1/4 teaspoon vanilla
* heavy cream
Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency
Chocolate Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 1/2 teaspoon vanilla
* 1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa
Proceed as for Basic Butter Frosting
Coffee Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 2 tablespoons strong, hot coffee
* 1 teaspoon dry cocoa
* 1/2 teaspoon vanilla
Proceed as for Basic Butter Frosting.
Orange or Lemon Butter Frosting
* 2 tablespoons butter
* 1 cup confectioners sugar
* 1 tablespoon milk or water
* 1 tablespoon orange or lemon juice and a little grated rind
Proceed as for Basic Butter frosting
Cream Cheese Frosting
* 3 ounces cream cheese
* 1 tablespoon warm milk
* 2 1/2 cups confectioners sugar
* 1 teaspoon vanilla
Mash cheese with milk. Add sugar, gradually, and vanilla. Beat until creamy. Any other desired flavoring may be substituted for the vanilla.
Broiled Coconut Frosting
* 3 tablespoons melted butter
* 5 tablespoons brown sugar
* 2 tablespoons light cream
* 1/2 cup shredded coconut
Mix all ingredients. Spread on warm cake before removing cake from pan. Broil until sugar is melted and bubbles. This takes only a few minutes, and should be watched carefully, as it burns easily!
Boiled Frostiings
Meringue Frosting
* 1 cup sugar
* 1/2 cup water
* 2 egg whites
* 1/2 teaspoon flavoring extract
Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread. Add flavoring. Spread on cake.
Brown Sugar Marshmallow Frosting
* 2 cups brown sugar
* 1 cup granulated sugar
* 3/4 cup water
* 1/2 teaspoon vanilla
* 5 marshmallows
* 2 egg whites
Cook sugar and water over low heat until it spins a thread. Add vanilla and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.
Maple Frosting
* 1 cup maple syrup
* 2 egg whites
Boil syrup until it spins a thread; add very slowly to stiffly beaten whites of eggs, beating constantly until stiff enough to spread.
Sea Foam Frosting
* 2 egg whites
* 3/4 cup brown sugar
* 1/3 cup corn syrup
* 2 tablespoons water
* 1/4 teaspoon cream of tartar
* 1/4 teaspoon salt
* 1 teaspoon vanilla
Cook all ingredients except vanilla in a double boiler, beating constantly, until mixture stands in peaks. Remove from heat, add vanilla, beat until thick enough to spread.
Frostings Without Sugar
Corn Syrup Frosting
* 2 egg whites
* 1 cup light corn syrup
* 1 teaspoon vanilla
Pour egg whites and syrup into deep mixing bowl. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff. Add vanilla. Will fill and frost 2 large layers.
Chocolate Molasses Frosting
Use 2 egg whites, 1 cup molasses and 2 squares melted unsweetened chocolate. Proceed as in the recipe for Corn Syrup Frosting
Whipped-Chocolate Frosting
* 2 squares unsweetened chocolate
* 1/2 cup light cream
* 1 teaspoon vanilla
* 2 egg whites, beaten stiff
* 1 1/2 to 2 cups confectioners sugar
Cook chocolate and cream over boiling water until smooth; cool, add vanilla. Beat whites, add sugar and continue beating until stiff enough to cut. Combine the two mixtures, beat well.
Cooked Fudge Frostings
Creamy Chocolate Frosting
* 1/4 cup water
* 3/4 cup sugar
* 1 square unsweetened chocolate
* 2 egg yolks
Boil water and sugar to a thick syrup, add the chocolate, pour syrup over the beaten yolks, stirring constantly. Beat until thick enough to spread
Fudge Frosting
* 2 squares unsweetened chocolate
* 1/2 cup milk or light cream
* 1 1/2 cups sugar
* 2 tablespoons butter
* 1 teaspoon vanilla
Melt chocolate over low heat, add milk and sugar, boil until a few drops form a soft ball in cold water. Add butter and vanilla. Let stand undisturbed a few minutes, then beat until thick enough to spread. If too thick, stir in a little cream.
Sour Cream Caramel Frosting
* 1 1/4 cups brown sugar
* 3/4 cup granulated sugar
* 3/4 cup sour cream
* 1 teaspoon butter
Mix sugar and cream, let stand until dissolved, about 30 minutes or longer. Add butter and boil 5 minutes or to the soft-ball stage. Beat and spread on cake.
Chocolate Brandy Frosting
* 3 cups confectioners sugar
* 5 tablespoons butter
* 2 tablespoons light cream
* 3 tablespoons brandy
* 3 tablespoons strong coffee
* 1/2 grated, sweet chocolate.
Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.
Filling
Uncooked
Whipped Cream Filling
* 1 cup heavy cream
* 1/4 cup confectioners sugar
* 1/2 teaspoon vanilla
Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised.
Whipped Cream filling with Pineapple and Nuts
* 1 egg yolk, beaten
* 2 tablespoons confectioners sugar
* 1/2 cup heavy cream, whipped
* 1/2 cup chopped nuts
* 1/2 cup chopped pineapple
Fold yolk and sugar into cream, add nuts and pineapple.
Cooked Filling
Vanilla Custard Filling
* 1 tablespoon cornstarch
* 1/2 cup sugar
* 1 cup scalded milk
* 2 egg yolks
* 1/2 teaspoon vanilla
Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks. Cook in double boiler, stirring constantly until thickened. Cool and flavor with the vanilla.
Chocolate Custard Pudding
Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling.
Cream Custard Pudding
* 3/4 cup sugar
* 1/3 cup flour
* 1/2 teaspoon salt
* 2 cups of milk or light cream, scalded
* 2 eggs
* 1 teaspoon vanilla
Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs. Cook in double boiler, stirring constantly until thickened; cool and flavor.
Sour Cream Filling
* 1 egg yolk
* 2 tablespoons sugar
* 1 tablespoon cornstarch
* 1 cup thick sour cream
* 1/2 teaspoon lemon or vanilla extract
Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon. Add flavoring. If desired, add 1 cup chopped nuts.
Fruit and Nut Fillings
Apple-Lemon Filling
* 3/4 cup sugar
* 1 tablespoon flour
* 3 tablespoons lemon juice
* 1 tablespoon cold water
* 1 egg
* pinch of salt
* 1 apple, pared and grated
Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before spreading
Whipped Fruit Filling
* 1 1/2 cups pared, grated apple, peach or mashed berries
* 1 1/2 cups sugar
* 2 egg whites
* grated rind of 1 lemon
Mix all together. Beat until very stiff. Use between layers and on top of layer cake or as a filling for Schaum Torte.
Pecan Filling
* 1 tablespoon cornstarch
* 1 cup milk, heated
* 2 egg yolks
* 1/2 cup sugar
* 1/2 cup pecans, chopped fine
Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring c
What is the recipe to make the most tasty chocolate cake !!!!!?
plz I need easy one .........thanx :)What is the recipe to make the most tasty chocolate cake !!!!!?
Watch Out!
Here it is, I hope you enjoy it!!!
New Orleans Double-chocolate Praline-fudge Cake
This recipe makes an elegant cake that is beautiful garnished with fresh fruit such as strawberries. Despite the lengthy instructions and long list of ingredients, the cake is very easy to prepare and assemble.
8-10 servings 1¼ hours 45 min prep
Cake
1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
Chocolate Ganache
2 cups semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup butter, cut into pieces
Praline Frosting
1/4 cup butter
1 cup brown sugar, firmly packed
1/3 cup whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Cake:
Preheat oven to 350 degrees.
Combine butter, cocoa and water in a saucepan.
Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
Combine the butter mixture and buttermilk mixture; beat until well blended.
Combine the sugar, flour and salt in a bowl; mix well.
Gradually add the flour mixture to the buttermilk mixture; beat until blended.
The batter should be thin.
Spray three 8'; round cake pans with cooking spray and line them with wax paper.
Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
To assemble the cake:.
Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
Slowly pour the frosting over the center of the cake.
Spread it to the edges of the cake, allowing some frosting to run down the sides.
Chocolate Ganache:.
Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
Gradually add the butter, whisking until smooth and melted.
Cool, whisking often, until spreading consistency, about 15-20 minutes.
Praline Frosting:.
Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
Pour immediately over the cake.
**BE SURE AND ';CLICK ON THIS WEBSITE FOR A LOOK AT THIS CAKE.What is the recipe to make the most tasty chocolate cake !!!!!?
oh!! try what i did... i baked a cake with only hershey crackel as my chocolate.... and yeah, i won my villages cake contest.. and by the way i'm only 13. I just love the art of cooking.
You can buy a simple box of chocolate and basic ingredients, like egg,oil or apple sauce, and whenever it need according to your interest.
If you don't want to bake , here is the recipe for easy chocolate dessert: http://www.worldwideschool.org/library/b…
It isn't one that I can find the recipe for but wish I had.
It was Red Lobster's 7 Deadly sins cake. It had layers and 7 kinds of chocolate and it was so rich and yummy!!!
The best recipe I've come across is the one on the back of the Hershey's cocoa powder box. It isn't too hard to make and it taste incredible.
CHOCOLATE GANACHE CAKE
ingredients:
For cake layers
3/4 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon instant-espresso powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs
For ganache filling and glaze
2 1/2 cups heavy cream
20 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor
preparations:
Make cake layers: Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
Sift together flour, baking soda, and salt.
Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
Make ganache while cakes bake: Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
Assemble cake: Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.
Cooks' notes:
• Cake layers may be made 1 day ahead, cooled completely, then chilled, wrapped well in plastic wrap.
• Ganache may be made 1 day ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spreadable consistency.
• This cake can also be made in 2 (8-inch, 2-inch-deep) round cake pans. Split layers horizontally, then use 1/2 cup ganache between layers.
• Assembled cake keeps, covered and chilled, 3 days. meringue kisses with passion-fruit fool
Makes 16 servings.
Make a chocolate cake from a box mix but add mayonnaise to it. Instead of the oil . It sounds weird but it makes the chocolate cake soooo moist!
This is definitely the one. Unbelievable tasting!
Triple Chocolate Cake
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1/4 cup coffee flavored liqueur (Kahlua)
1 3/4 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F . Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix , pudding mix and cinnamon. Make a well in the center and pour in water, oil, eggs, sour cream and coffee liqueur. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips.
Pour batter into prepared 10 inch Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Triple-Chocolate Cake
Cake
1 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
White Chocolate Glaze
1/4 cup white vanilla baking chips
1 teaspoon shortening
1. Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
2. In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
4. In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
5. In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.
A nice and moist recipe, everyone asks for the recipe!
Mayonnaise Chocolate Cake
Original recipe yield: 2 -8 or 9 inch layers.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.
MAYONNAISE CHOCOLATE CAKE
Printed from COOKS.COM
--------------------------------------…
2 c. flour
1 c. sugar
2 tsp. baking soda
4 tbsp. cocoa
1/4 tsp. salt
1 c. water
1 c. mayonnaise
1 tbsp. vanilla
Sift dry ingredients into a large bowl. Add the water and beat 1 minute. Add the mayonnaise and beat 1 minute. Add the vanilla and beat 1 minute.
Pour into a greased and floured pan, 13 x 9 inch square for a very high cake. Sprinkle with chopped nuts and chocolate bits for a dandy frosting. Bake at 350 degrees for 35-40 minutes.
Better Then Sex Cake!!
This is a rich and delicious cake made with caramel, toffee chips and Cool Whip.
INGREDIENTS:
1 German chocolate cake mix
1 jar Mrs. Richards carmel (Baking section at store)
1 Package Heath toffee chips
1 container of Cool Whip
PREPARATION:
Make the cake as directed on the box. Cook at the temperature it states on box. When cake is done let cool for about 15 minutes. Poke holes in the cake with the round end of a wooden spoon. Then pour the caramel over the cake.
Let the cake and caramel cool completely. Then top with the Cool Whip; cover the Cool Whip with the heath toffee chips and put in the fridge until you're ready to serve; put back in the fridge till ready to serve again. If left out the whip topping will start to slide all over!
Watch Out!
Here it is, I hope you enjoy it!!!
New Orleans Double-chocolate Praline-fudge Cake
This recipe makes an elegant cake that is beautiful garnished with fresh fruit such as strawberries. Despite the lengthy instructions and long list of ingredients, the cake is very easy to prepare and assemble.
8-10 servings 1¼ hours 45 min prep
Cake
1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
2 cups sugar
2 cups all-purpose flour
1/2 teaspoon salt
Chocolate Ganache
2 cups semisweet chocolate morsels
1/3 cup whipping cream
1/4 cup butter, cut into pieces
Praline Frosting
1/4 cup butter
1 cup brown sugar, firmly packed
1/3 cup whipping cream
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans, toasted
Cake:
Preheat oven to 350 degrees.
Combine butter, cocoa and water in a saucepan.
Cook, stirring constantly, over low heat until the mixture is smooth and butter has melted; remove from heat and cool.
Combine the buttermilk, eggs, baking soda and vanilla; beat on medium speed with a mixer until smooth.
Combine the butter mixture and buttermilk mixture; beat until well blended.
Combine the sugar, flour and salt in a bowl; mix well.
Gradually add the flour mixture to the buttermilk mixture; beat until blended.
The batter should be thin.
Spray three 8'; round cake pans with cooking spray and line them with wax paper.
Pour the batter evenly into the pans and bake at 350 degrees for 22-24 minutes or until cake tests for doneness.
Cool in pans on wire racks for 10 minutes; remove from pans and cool completely.
To assemble the cake:.
Spread 1/2 c ganache between the cake layers; spread the remainder on the sides of the cake and chill for 30 minutes.
Slowly pour the frosting over the center of the cake.
Spread it to the edges of the cake, allowing some frosting to run down the sides.
Chocolate Ganache:.
Microwave the chocolate and cream in a glass bowl for 2-3 minutes, or until the chocolate is melted; whisk until smooth.
Gradually add the butter, whisking until smooth and melted.
Cool, whisking often, until spreading consistency, about 15-20 minutes.
Praline Frosting:.
Combine the butter, brown sugar and whipping cream in a 2 quart saucepan; bring to a boil, stirring often.
Boil 1 min; remove from heat and whisk in powdered sugar and vanilla.
Add the pecans and stir gently for 2-5 minutes, or until the frosting begins to cool and thicken slightly.
Pour immediately over the cake.
**BE SURE AND ';CLICK ON THIS WEBSITE FOR A LOOK AT THIS CAKE.What is the recipe to make the most tasty chocolate cake !!!!!?
oh!! try what i did... i baked a cake with only hershey crackel as my chocolate.... and yeah, i won my villages cake contest.. and by the way i'm only 13. I just love the art of cooking.
You can buy a simple box of chocolate and basic ingredients, like egg,oil or apple sauce, and whenever it need according to your interest.
If you don't want to bake , here is the recipe for easy chocolate dessert: http://www.worldwideschool.org/library/b…
It isn't one that I can find the recipe for but wish I had.
It was Red Lobster's 7 Deadly sins cake. It had layers and 7 kinds of chocolate and it was so rich and yummy!!!
The best recipe I've come across is the one on the back of the Hershey's cocoa powder box. It isn't too hard to make and it taste incredible.
CHOCOLATE GANACHE CAKE
ingredients:
For cake layers
3/4 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch-process)
1 teaspoon instant-espresso powder
1/2 cup whole milk
1 teaspoon vanilla
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs
For ganache filling and glaze
2 1/2 cups heavy cream
20 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor
preparations:
Make cake layers: Preheat oven to 350°F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.
Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
Sift together flour, baking soda, and salt.
Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
Make ganache while cakes bake: Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)
Assemble cake: Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.
Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.
Cooks' notes:
• Cake layers may be made 1 day ahead, cooled completely, then chilled, wrapped well in plastic wrap.
• Ganache may be made 1 day ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spreadable consistency.
• This cake can also be made in 2 (8-inch, 2-inch-deep) round cake pans. Split layers horizontally, then use 1/2 cup ganache between layers.
• Assembled cake keeps, covered and chilled, 3 days. meringue kisses with passion-fruit fool
Makes 16 servings.
Make a chocolate cake from a box mix but add mayonnaise to it. Instead of the oil . It sounds weird but it makes the chocolate cake soooo moist!
This is definitely the one. Unbelievable tasting!
Triple Chocolate Cake
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 teaspoon ground cinnamon
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 cup sour cream
1/4 cup coffee flavored liqueur (Kahlua)
1 3/4 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees F . Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix , pudding mix and cinnamon. Make a well in the center and pour in water, oil, eggs, sour cream and coffee liqueur. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in chocolate chips.
Pour batter into prepared 10 inch Bundt pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Triple-Chocolate Cake
Cake
1 1/2 cups semisweet chocolate chips
1/2 cup butter or margarine
1/2 cup Gold Medal® all-purpose flour
4 eggs, separated
1/2 cup sugar
2 tablespoons butter or margarine
2 tablespoons corn syrup
White Chocolate Glaze
1/4 cup white vanilla baking chips
1 teaspoon shortening
1. Heat oven to 325°F. Grease 9-inch round cake pan. In 2-quart heavy saucepan, melt 1 cup of the chocolate chips and 1/2 cup butter over low heat, stirring constantly; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
2. In large bowl, beat egg whites with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean (top will appear dry and cracked). Cool 10 minutes. Run knife around edge of pan to loosen; remove cake from pan to cooling rack. Cool completely, about 1 hour. Place cake on serving plate.
4. In 1-quart saucepan, heat remaining 1/2 cup chocolate chips, 2 tablespoons butter and the corn syrup over low heat, stirring constantly, until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side.
5. In 1-quart saucepan, melt glaze ingredients over low heat, stirring constantly. Drizzle over top of cake.
A nice and moist recipe, everyone asks for the recipe!
Mayonnaise Chocolate Cake
Original recipe yield: 2 -8 or 9 inch layers.
INGREDIENTS:
1 cup mayonnaise
1 cup white sugar
3/4 cup water
2 cups all-purpose flour
1 1/2 teaspoons baking soda
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans.
Sift all-purpose flour, salt, baking soda, and cocoa together.
Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.
MAYONNAISE CHOCOLATE CAKE
Printed from COOKS.COM
--------------------------------------…
2 c. flour
1 c. sugar
2 tsp. baking soda
4 tbsp. cocoa
1/4 tsp. salt
1 c. water
1 c. mayonnaise
1 tbsp. vanilla
Sift dry ingredients into a large bowl. Add the water and beat 1 minute. Add the mayonnaise and beat 1 minute. Add the vanilla and beat 1 minute.
Pour into a greased and floured pan, 13 x 9 inch square for a very high cake. Sprinkle with chopped nuts and chocolate bits for a dandy frosting. Bake at 350 degrees for 35-40 minutes.
Better Then Sex Cake!!
This is a rich and delicious cake made with caramel, toffee chips and Cool Whip.
INGREDIENTS:
1 German chocolate cake mix
1 jar Mrs. Richards carmel (Baking section at store)
1 Package Heath toffee chips
1 container of Cool Whip
PREPARATION:
Make the cake as directed on the box. Cook at the temperature it states on box. When cake is done let cool for about 15 minutes. Poke holes in the cake with the round end of a wooden spoon. Then pour the caramel over the cake.
Let the cake and caramel cool completely. Then top with the Cool Whip; cover the Cool Whip with the heath toffee chips and put in the fridge until you're ready to serve; put back in the fridge till ready to serve again. If left out the whip topping will start to slide all over!
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