December 26, 2007
A dense confection of chocolate and raspberry topped with a light chocolate ganache and chocolate shavings. Did I mention that there was chocolate in there?
2 pkg. (8sq) Baker's Semi-Sweet Chocolate, divided
3/4 cup butter or margarine
1 pkg. (85g) Jell-O raspberry jelly powder
1/2 cup sugar
1/3 cup flour
1/2 cup chopped toasted pecans (optional)
2 cups thawed Cool Whip Whipped Topping
Preheat oven to 350 degrees. Grease and flour 9 inch round cake pan; line bottom with parchment paper. Microwave 4 squares of chocolate and butter in large bowl on medium 1 1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Stir dry jelly powder and sugar into chocolate until well blended. Mix in eggs. Stir in flour and pecans until well blended. Pour into prepared pan. Bake 40 minutes or until toothpick inserted in centre comes out with fudgy crumbs. Do not over-bake. Cool in pan 5 minutes. Run small knife around side of pan to loosen edge. Invert onto serving platter; remove parchment paper. Cool cake completely. Meanwhile, melt 4 squares of chocolate in microwaveable bowl on medium 1 1/2 minutes or until melted; stirring after 1 min. Stir until chocolate is completely melted; stir in whipped topping until smooth. Frost cake with whipped chocolate mixture. Garnish with chocolate strips. Melt 4 squares Baker's semi-sweet baking chocolate in microwave on medium. Spread on parchment paper covered 15 x 10 in baking sheet. Refrigerate 30 min. Cut into irregular shape pieces (if chocolate becomes soft, place in refrigerator 5 min). Arrange on cake. Sprinkle with icing sugar. Store cake in refrigerator.
Notes: Prep 20 min. Total: 1 hr. 30 min. (incl refrigerating)
Submitted By: joycedsumara
December 24, 2007
Crunchy apples and walnuts make this cake stand out. Top it with whipped cream for a perfect dessert.
4 cups coarsely chopped apples
2 cups sugar
1/2 cup vegetable oil
2 t. vanilla
2 cups flour
2 t. soda
2 t. cinnamon
1 t. salt
1 cup chopped walnuts
Combine apples and sugar and set aside. Beat eggs, oil, and vanilla. Set aside. Put flour, soda, cinnamon and salt into bowl. Mix apples and sugar alternatively with eggs and oil. Mix into dry ingredients. Stir in walnuts. Bake at 350 in 13x9" pan for 1 hr. Top with 10x sugar or whipped cream.
Submitted By: MargeSLP
December 19, 2007
This rich chocolate recipe makes a decadent cake any chocolate lover will enjoy. Try it for dessert tonight.
1 2/3 cups cake flour
3/4 cup unsweetened cocoa powder
1 1/4 tsp baking powder
1/2 tsp salt
1/4 tsp baking soda
1 1/2 cups granulated sugar
1/3 cup margarine, softened
1 large egg, separated
1/4 cup light corn syrup
1 1/2 cups skim milk
2 egg whites
2 cups prepared light chocolate frosting
Preheat oven to 350 F. Spray two 9" round cake pans with vegetable spray. On a sheet of waxed paper, combine flour, cocoa, baking powder, salt and baking soda. Mix well. In a large mixing bowl, using an electric mixer set on medium speed beat together sugar and margarine until light and fluffy. Beat in egg yolk and corn syrup. At a low speed, alternately beat in mix and flour mixture until combined. In another large mixing bowl, using clean beaters, beat egg whites on high speed until stiff, but not dry, peaks form. Fold beaten egg whites into batter. Spread batter into prepared pans, smooth tops. Bake until a toothpick inserted in the center comes out clean, about 35 minutes. Place pans on wire racks, cool for 10 minutes. Turn cakes out onto racks and cool completely.
December 14, 2007
This chocolate cake is topped with caramel ice cream topping, and then whipped topping sprinkled with Butterfinger candy bar pieces.
Cake: 3 cups flour
2 cups sugar
6 TBLS cocoa
2 tsp baking soda
1 tsp salt
2/3 cups vegetable oil
2 tsp vanilla
2 TBLS vinegar
2 cups water
1 small container cool whip
1 Butterfinger candy bar
1 small jar (half a larger jar) of caramel/butterscotch ice cream topping
Mix together dry ingredients for cake. Add oil, vanilla, vinegar and water, mixing until blended. Pour into 13x9 pan and bake at 350 degrees for 35-40 minutes. Cool. Once cake is cool, poke a few holes in it. Pour caramel sauce over cake. Frost the cake with Cool Whip. Sprinkle crushed candy bar over Cool Whip. Best served same day. Refrigerate leftover cake.
December 10, 2007
The author says: "All my cakes are done in buttercream icing. It's a finer finish and tastes better. Once you try this buttercream icing, you will never use a commercial icing again."
3-1/2 cups sugar
13 large egg whites
3 pounds (12 sticks) unsalted butter, at room temperature, cut into half sticks
6 tablespoons clear vanilla extract
In a medium saucepan, combine the sugar and 3/4 cup water, mixing with a wooden spoon until the sugar is mostly dissolved. Place the pan on the stove, and use a clean pastry brush to paint the area just above the water line with water. Turn the burner on to medium and heat, watching the sugar mixture to be sure it does not carmelize or burn. Lay a candy thermometer in the pan and simmer the sugar-water mixture without stirring until the thermometer reaches 240 degrees F (soft-ball state); this will take about 5 to 7 minutes.
As the sugar nears the required temperature, place the egg whites in the large bowl of an electric mixer. Using the wire whisk attachment, beat the egg whites at medium speed until they turn from opaque to white and begin to hold soft peaks. They should be at least double in volume in about 3 to 5 minutes. Do not overbeat.
Turn the mixer on high and very carefully and slowly pour the hot sugar mixture in a very thin stream near the edge of the bowl and into the stiffly beaten egg whites. Beat for 20 to 35 minutes on medium to high speed. The egg whites will lose some of their volume and the mixture should resemble a very thick meringue. The outside of the bowl should be moderately warm to touch.
At this point, reduce the speed to medium or low and add the room temperature butter pieces, one at a time. The mixture will break and begin to look like cottage cheese, but don't worry. Keep the mixer running, continue adding butter, and let the mixer whip the buttercream until it begins to get smooth once again; this could take up to 10 minutes. Once the mixture is smooth, add the vanilla and beat for five minutes more. The buttercream is now ready to be colored or chilled. (If the buttercream is too soft, chill for 10 minutes and then whip again. If this doesn't work, cream 4 tablespoons of chilled butter, and then gently whip the creamed butter into the buttercream, 1 tablespoon at a time. Beat until the buttercream is smooth and there are no lumps.)
Recipe from: Sweet Celebrations
1/2 cup (1 stick) butter or margarine
About 4-1/2 cups sifted confectioners' sugar
About 5 tablespoons milk
1-1/2 tablespoons light corn syrup
1-1/2 teaspoons vanilla extract
Brown butter or margarine untiil golden in a saucepan large enough for mixing frosting. Add sugar alternately with milk, corn syrup, and vanilla extract. Mix well. Spread over cold cake.
Yield: frosting for 2 dozen cupcakes, for an 8-inch, 2-layer cake, or for one 9-inch loaf cake.
From: The Spice Cookbook by Avanelle Day and Lillie Stuckey (David White Company)
December 7, 2007
From Peggy Trowbridge Filippone.
At a Glance
Prep Time : 15min
Cook Time : 40min
Course : Brunch, Cakes, Dessert
Special : Caffeine-Free, Easy, Large Quantity, Make Ahead, Non-Alcoholic, Vegetarian
Type of Prep : Bake, Mix / Beat
Here we have an interesting bread pudding and coffee cake combination flavored with plump raisins and cinnamon. It is sure to please all at breakfast or dessert. Take shortcuts with pre-made sweet dinner rolls and boxed muffin mix. The coffee cake is delightfully moist without being overly sweet. Feel free to make it a day or two in advance. It tastes even better after sitting awhile.
18 sweet dinner rolls (tested with King's Hawaiian)
4 large eggs, divided use
1-3/4 cups whole milk, divided use
1/2 cup sour cream
3 tablespoons granulated sugar
1-1/2 teaspoons vanilla extract
1 box (15.2 ounces) cinnamon streusel muffin mix (tested with Betty Crocker)
1/4 cup vegetable oil
1 cup jumbo red raisins, soaked in hot water at least 15 minutes, drained and patted dry on paper towels
1/2 cup chopped pecans
1 cup powdered sugar
1 to 2 Tablespoons (about) milk or cream
Preheat oven to 350 degrees F. Line a 9 x 12-inch jellyroll pan with nonstick foil.
Slice the rolls in half. Set the tops aside. Tear the bottoms into 1-inch chunks and spread in a single layer over the bottom of the prepared pan.
In a medium bowl, whisk together 2 of the eggs, 1 cup of the milk, sour cream, granulated sugar, and vanilla extract until well-combined.
Tear the tops of the rolls into chunks about 1 inch in size and add to the milk/egg mixture. Set aside to soak up the liquid.
Combine muffin mix (reserve the streusel), remaining 3/4 cup milk, oil, and the 2 remaining eggs in a large mixing bowl. Beat on medium speed until combined.
Spoon 1/2 of the batter evenly over the bottoms of the rolls in the pan, and gently spread a bit using the back of a large spoon. Sprinkle with raisins and the contents of the cinnamon streusel packet. Spoon the remaining batter over the top of the raisins and streusel.
Spoon the reserved milk and roll top mixture over the muffin batter in the pan. Use the tip of a knife or wooden skewer to swirl the two batters together. Sprinkle with pecans.
Bake about 35 to 40 minutes, until toothpick inserted in the center comes out clean. Let bread pudding coffee cake cool completely in the pan.
For the glaze, combine powdered sugar and enough milk until smooth and just thick enough to drizzle. Pour into a ziptop bag, squeeze out the air, and seal. Snip off a tiny corner of the bag and use it to drizzle the glaze in a zig-zag pattern over the top of the coffee cake. Let glaze set before lifting cake out of the pan with the foil. Cut and serve.
Store any leftovers in a covered. This is even better the next day.
Yield: 24 to 36 servings, depending on cut size.
December 3, 2007
Toffee candy and a chocolate icing make this angel food cake special.
1 pkg. white angel food cake mix
1 cup fat-free (skim) milk
1 pkg.(4 serving) chocolate instant pudding and pie filling
2 cups frozen (thawed) reduced-fat whipped topping
1 bar (1.4 ozs.) chocolate covered toffee candy, chopped
1. Bake and cool cake as directed on package for angel food cake (tube pan). Remove cake from pan. Split cake horizontally to make 2 layers. 2. Beat milk and pudding in large bowl, using a wire whisk or hand beater, until blended. Fold in whipped topping. 3. Spread half of the chocolate mixture between cake layers; spread remaining mixture over top. Refrigerate at least 1 hour but not longer than 24 hours. Sprinkle candy over top of cake just before serving.
Submitted By: mrsespy