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Ingredients: 2 1/2 Cup(s) Flour; Unbleached, Sifted 1/2 Cup(s) Cocoa; Baking 2 Teaspoon(s) Cinnamon; Ground 1 Teaspoon(s) Unsweetened Chocolate 2 Eggs; Large 1 Teaspoon(s) Vanilla 1/3 Cup(s) ;Boiling Water 1/2 Cup(s) Confectioners' Sugar; Sifted 1/4 Cup(s) Butter Or Margarine;Softened 2 Egg Whites; Large Directions: Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick.) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature. Blend together confectioners' sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth. In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed. Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time, until egg white mixture is glossy and stiff. Fold in chocolate mixture into the beaten egg whites. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: West Haven Chocolate Cake Categories: Chocolate Cakes Fruits Desserts Servings: 16 8 oz Dates; Pitted, Chopped 1 t Baking Soda 1 c ;Boiling Water 1 3/4 c Flour; Unbleached, Sifted 2 T Cocoa; Baking 1/2 t Salt 1 c Shortening; Vegetable 1 c Sugar 2 ea Eggs; Large 6 oz Semisweet Chocolate Chips 1/2 c Walnuts; Chopped Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Victory Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 2 c Flour; Unbleached, Sifted 1/2 c Cocoa; Baking 2 1/4 t Baking Soda 3/4 t Salt 3/4 c Shortening; Vegetable 1/3 c Sugar 1 1/2 c Corn Syrup; Dark 3 ea Eggs; Large, Separated 1 1/2 t Vanilla Extract 1 c Coffee; Cooled Sift together the flour, cocoa, baking soda and salt; set aside. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Blend in the corn syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Whole Wheat Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 1 1/2 c Sugar 1 c Flour; Unbleached, Sifted 3/4 c Whole Wheat Flour; Stirred 2 t Baking Soda 1 t Salt 1 c Butter Or Regular Margarine 1 c ;Water 1/4 c Cocoa; Baking 2 ea Eggs; Large, Beaten 1/2 c Sour Cream -------------------------------COCOA FROSTING------------------------------- 1/2 c Butter Or Regular Margarine 6 t Milk 1/4 c Cocoa; Baking 1 lb Confectioners Sugar; (1 Box) 1 t Vanilla Extract Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners' sugar, that has been sifted. Continue cooking over low heat until confectioners' sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mayonnaise Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 3 c Flour; Unbleached, Sifted 1/3 c Cocoa; Baking 3 t Baking Soda 1/2 t Salt 1 1/2 c Mayonnaise Or Salad Dressing 1 1/2 c Sugar 1 1/2 c ;Cold Water 1 1/2 t Vanilla Extract -------------------------FLUFFY CHOCOLATE FROSTING------------------------- 1 c Brown Sugar; Packed 3 T Half And Half Or Light Cream 3 T Butter Or Regular Margarine 1/3 c Chocolate Chips; Semisweet 1/2 t Vanilla Extract Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixutre, beating until well blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla. Beat with electric mixer at high speed until of a spreading consistency. NOTE: This recipe is included in this file as it is a classic Chocolate Cake and I have looked for the recipe for years before finding it. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Black Magic Cake Categories: Chocolate Cakes Desserts Servings: 16 1 3/4 c Flour; Unbleached, Sifted 2 c Sugar 3/4 c Cocoa; Baking 2 t Baking Soda 1 t Baking Powder 1 t Salt 2 ea Eggs; Large 1/2 c Vegetable Oil 1 c Coffee; Black, Strong 1 c Buttermilk 1 t Vanilla Extract --------------------------HUNDRED DOLLAR FROSTING-------------------------- 1/4 c Butter Or Regular Margarine 3 oz Semisweet Chocolate;3 blocks 1 ea Egg; Large 2 c Confectioners' Sugar 1 T Vanilla 1 T Lemon Juice 1 c Walnuts; Chopped Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Zucchini Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 2 1/2 c Flour; Unbleached, Sifted 1/4 c Cocoa; Baking 1 t Baking Soda 1 t Salt 1/2 c Butter Or Regular Margarine 1/2 c Vegetable Oil 1 3/4 c Sugar 2 ea Eggs; Large 1 t Vanilla Extract 1/2 c Buttermilk 2 c Zucchini; Unpeeled, Grated 6 oz Semisweet Chocolate Chips 3/4 c Walnuts; Chopped Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Red Beet Chocolate Cake Categories: Chocolate Vegetables Cakes Desserts Servings: 16 1 3/4 c Flour; Unbleached, Sifted 1 1/2 t Baking Soda 1/2 t Salt 1 1/2 c Sugar 3 ea Eggs; Large 1 c Vegetable Oil 1 1/2 c Beets; Pureed 2 oz Unsweetened Chocolate; * 1 t Vanilla Extract 1 x Confectioners' Sugar; Sifted * Melt and cool the 2 1-oz squares of baking chocolate. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sift together the flour, baking soda and salt; set aside. Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar. NOTE: This is similar to a recipe that I had from one of the local cooking shows that was sent out to the listeners when the Red food coloring was banned. While I have not tried this recipe, I did make the other one and it was good. But the other recipe is long gone. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Sauerkraut Cake Categories: Chocolate Vegetables Cakes Desserts Servings: 16 2 1/4 c Flour; Unbleached, Sifted 1/2 c Cocoa; Baking 1 t Baking Powder 1 t Baking Soda 1/4 t Salt 2/3 c Butter Or Regular Margarine 1 1/2 c Sugar 3 ea Eggs; Large 1 t Vanilla 1 c ; Water 2/3 c Sauerkaraut; * -------------------------CREAMY CHOCOLATE FROSTING------------------------- 1 oz Semisweet Chocolate 3 oz Cream Cheese; Softened 1 T Milk 1 c Confectioners' Sugar 1/8 t Salt 1/2 t Vanilla extract * Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy. NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Sour Cream Chocolate Layer Cake Categories: Chocolate Cakes Desserts Servings: 12 2 c Flour; Unbleached, Sifted 2 c Sugar 1 1/4 t Baking Soda 1/2 t Baking Powder 1 t Salt 1/4 c Vegetable Shorteneing 3/4 c Sour Cream 1 t Vanilla Extract 2 ea Eggs; Large 1 c ;Water 4 oz Baking Chocolate ----------------------------------FROSTING---------------------------------- 1/3 c Butter Or Regular Margarine 3 c Confectioners' sugar 1/2 c Sour Cream 3 oz Baking Chocolate Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Old World Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 12 1 1/2 c Cake Flour; Sifted 1 1/4 c Sugar 1/3 c Cocoa; Baking 1 T Instant Coffee 1 1/3 t Baking Soda 3/4 t Salt 2/3 c Vegetable Shortening 1 c Buttermilk 1 t Vanilla Extract 2 ea Eggs; Large --------------------------SWEETENED WHIPPED CREAM-------------------------- 1 c Heavy Whipping Cream 2 T Sugar 1 t Vanilla Extract Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. Add the shortening, 2/3 c of the buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; and completely cool. Place one cake layer on serving palte. Spread with Sweetened Whipped Cream. Top with second cake layer. Frost cake with remaining Sweetened Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. DO NOT overbeat. (If you do, you will have butter.) ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Egyptian Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 12 1 3/4 c Flour; Unbleached, Sifted 2 t Baking Powder 1 t Cinnamon; Ground 1/8 t Cloves; Ground 4 oz Semisweet Chocolate 1/2 c ; Brewed Strong Coffee 1/2 c Butter Or Regular Margarine 1 c Sugar 2 ea Eggs; Large 1 t Vanilla Extract 1/2 c Milk ---------------------------CINNAMON WHIPPED CREAM--------------------------- 2 c Heavy Whipping Cream 1/4 c Sugar 2 t Vanilla Extract 1/2 t Cinnamon; Ground Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Mile-High Chocolate Cake Categories: Chocolate Cakes Desserts Servings: 16 1/2 c Cocoa; Baking 1/2 c ;Hot Water 2 t Baking Soda 1/2 c Vegetable Shortening 2 c Sugar 2 ea Eggs; Large 2 t Vanilla Extract 2 1/2 c Flour; Unbleached, Sifted 1 c Buttermilk -------------------------------COCOA FROSTING------------------------------- 1/2 c Butter Or Regular Margarine 1 oz Baking Chocolate 1 lb Confectioners' Sugar; Sifted 1 ea Egg White; Large 1 t Vanilla Extract 1 t Lemon Juice 3 T Milk Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Cream Cheese Chocolate Cake Categories: Chocolate Cheese/eggs Cakes Desserts Servings: 12 2 c Cake Flour; Sifted 1 1/2 t Baking Soda 1 t Salt 6 oz Cream Cheese 1/2 c Vegetable Shortening 2 t Vanilla Extract 6 c Confectioners' Sugar; Sifted 1/4 c ;Hot Water 4 oz Baking Chocolate 1/4 c Vegetable Shortening 3 ea Eggs; Large 3/4 c Milk 1 T Milk Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. ----------------------------------------------------------------------------- ------------- Recipe Extracted from Meal-Master (tm) Database -------------- Title: Chocolate Vinegar Cake Categories: Chocolate Cakes Desserts Servings: 9 1 1/2 c Flour; Unbleached, Sifted 1 c Sugar 3 T Cocoa; Baking 1 t Baking Soda 1/2 t Salt 1 t Vanilla Extract 1 T Vinegar 5 T Butter Or Regular Margarine 1 c ;Water --------------------------MOCHA CHOCOLATE FROSTING-------------------------- 1 3/4 c Confectioners' Sugar 3 T Cocoa; Baking 3 T Butter Or Regular Margarine 3 T Coffee; Brewed, Hot 1/2 t Vanilla Extract Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it. -----------------------------------------------------------------------------
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Bring mixture to boil and then Carrot pecan cake icing While at room temperature, blend together butter and cream cheese. Slowly blend in confectioners sugar; add vanilla., coconut and pecans. Mixing well. Frost the cake. German chocolate cake Melt chocolate to boiling water. Cool. Cream butter, sugar replacement and fructose until fluffy. Add egg yolks, one at a time, beating well after each addition. Blend in vanilla and chocolate water. Sift flour with baking soda and salt, add alternately Chocolate cake with liquid centers Preheat oven to 450F . Butter and flour four 4 ounce ramekins or custard cups. In the top half of a double boiler set over simmering water, heat the butter and the chocolate until chocolate is almost completely melted. Beat the eggs, egg yolks and sugar A 1-2-3-4 cake CAKE: Cream butter until fluffy. Add sugar and cream well. Add eggs one at a time. Beat well. Sift flour, baking powder and salt together. Add alternating with milk ending with flour. Beat on low speed. Add vanilla. Pour into greased, fl Chocolate chip coffee cake In a mixing bowl, cream butter and 1 cup sugar. Add eggs, sour cream and vanilla; mix well. Combine flour, baking powder and soda ; add to creamed mixture (batter will be thick). Spread half of the batter into a greased 9x13 in. pan. Combine chocolate chi Broiled banana chocolate pudding In mixing bowl combine milk and pudding mix. Into a flame proof dish pour in the pudding and chill. Can be prepared a day in advance. Arrange the banana slices over top of pudding and sprinkle with sugar. Place in oven and broil until sugar melt Brown sugar angel food cake Preheat oven to 350 degrees. Have an ungreased 10-inch tube pan at hand. Combine cake flour and 1 cup brown sugar. In a large bowl, beat egg whites with cream of tartar and salt until foamy. Gradually add second cup of brown sugar. Continue to beat until Chocolate cookie cake Combine all ingredients for Mixture I and beat well. Then combine and beat Mixture II and add to Mixture I. Blend. Pour onto a greased and floured 11 x 17 inch cookie sheet or jelly roll pan, and bake at 375F degrees for 18 minutes. During last fi Orange cream cake In top of double boiler, combine flour, eggs, orange rind and juce and sugar. Cook till thick. Cook 4 hours. Whip cream and combine with filling. Split angel cake to make 4 layers. Spread filling between each layer and on top, Pour la france's fudge caramel cake - express news FOR CAKE: Slice round cake layers horizontally in half to make 4 round cake layers. Place 1 layer on plate and top with Fudge Icing, Caramel Sauce and Cashews. Repeat with next 2 cake layers. Place final cake layer on top, frost top and sides of cake w Spiced somerset carrots Dice the carrots. Melt the margarine in a small pot, add carrots & cook over a gentle heat for 5 minutes. Pour in the cider & water. Add the rosemary & mustard. Bring to a boil & simmer covered for 10 minutes. Add more liquid i Chocolate fudge brownies Line a 12 x 14 inch baking (swiss roll) tin with baking parchment. Melt butter and chocolate in a bowl over a saucepan of water. Add all the remaining ingredients and mix well. Cook at 180 C for 10 to 15 minutes until the cake is cooked on top but still Banana & chocolate bread Mix mix flour, salt, baking powder and baking soda cream butter, sugar add eggs and sour cream then bannanas then dry ingredients chips grease two bread pans bake 350 for 50-60 minutes. Chocolate crinkles Melt in microwave: ? cup oil 3 squares chocolate 2 cups sugar 4 eggs 2 t. vanilla Mix: 2 cups flour 2 t. baking powder ? t. salt Chill and drop into powdered sugar. Roll into balls Make for 10-12 minutes at 350 degrees-don’t over bake. Mattie's jam cake Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9" round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve cara White chocolate macadamia nut cookies Cover 2 cookie sheets with wax paper or foil and set aside. Sift flour, soda, salt and set aside. Beat butter until creamy at low speed with mixer. Gradually add sugars and beat until light and fluffy. Add eggs, one at a time, beating, well beaten each ad Almond apple cake Preheat oven to 160 C. Grease an 8 inch loose bottomed tin and line with grease-proof paper. Place all the ingredients except the apples, flaked almonds and demerara in a large bowl and mix to combine. Pour half the mixture into the prepared tin and leve Applesauce fudgies Melt chcocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended; add chocolate and stir well. Pour into greased 9 inch square pan. Sprinkle with walnuts. Bake in 350F. Caramel chocolate eclairs With a small paring knife, pierce a small hole at each end of each eclair. Put pastry cream in pastry bag fitted with small plain tip. Insert tip into one hole in one eclair and squeeze to fill. Place tip in other hole and repeat. Repeat with each Chocolate peanut butter pizza In a mixing bowl, cream shortening, peanut butter and sugars. Beat in eggs and vanilla. Stir in flour and mix well. Pat onto a greased 12-inch pizza pan. Bake at 375° for 12 minutes. Sprinkle with the marshmallows and chocolate chips. Return to the oven f Apple brandy cake Combine flour, sugar, baking soda, nuts and raisins. Combine apples, applejack, eggs, oil, and vanilla. Combine two mixtures (will be stiff). Spread in a greased and floured tube pan. Bake 40-45 minutes (no temperature given, sic). Let stand 10 m 24-hour cheese cake Dissolve jello in water; let cool. Mix cream cheese, sugar, and vanilla. Beat milk till thick and foamy. Fold cooled jello, cheese mixture, and whipped milk thoroughly and pour into graham cracker crust. Chill 24 hours. Pumpkin upside-down cake with cranberry and pecan topping Preheat oven to 350F . Line the bottom of a 9 inch square pan with parchment paper. Melt the butter in a small saucepan over medium heat. Add the brown sugar and whisk until smooth. Pour the brown sugar mixture into the bottom of the prepared pan. In a Chocolate sprinkled creme brulee Preheat the oven to 300 degrees. In a medium saucepan, heat the cream, half-and-half and vanilla bean over medium heat just until it comes to a boil. Immediately turn off the heat. Set aside to infuse for 10 minutes. In a large bowl, whisk the egg yolks w Honey-spiced chicken and onions Heat grill. In a small bowl, combine all glaze ingredients; mix well. Set aside. Sprinkle pepper on both sides of chicken. When ready to grill, place chicken on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 5 minut Chocolate decadence with raspberry sauce Butter an 8-inch spring form pan. Place an 8-inch round wax paper on the bottom. Butter the wax paper and flour the pan. Melt chocolate and butter together in a heavy saucepan over low heat. Mix to blend. Cool. Place egg and 1 Tbs. sugar in the bowl Applesauce cinnamon bread SOURCE: Posted on NVN Food & Wine Board by Wendy - America1....from her Hitachi Cookbook..Formatted by Ursula R. Taylor. Put all ingredients in bread pan and press start. All chocolate cheesecake Mix crumbs, cinnamon, and butter together and press into a 9-inch springform pan. Bake at 350 for 10 minutes. Remove and cool. Mix together cream cheese and sugar until well blended. Beat in flour. Add eggs one at a time, mixing well after each Chocolate-fresh spearmint ice cream *Leaves are "hardpacked:" measure by pressing down on leaves in measuring cup with your fingers. In a heavy 2-quart saucepan or double boiler over medium-low heat, stir and heat the cream, milk, and sugar until the sugar dissol Chocolate peanut butter bars In a small bowl, combine peanut butter, dry milk, cocoa, sugar and water. Mix until well blended. Stir in cereal and raisins. Press mixture into bottom of a 4X8 inch loaf pan. Chill 30 minutes or longer, cut into bars and serve. Per serving: Chocolate velvet cheesecake Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F., 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a Chocolate orange cheesecakes Special equipment: a nonstick mini-muffin pan with 12 (1/8-cup) muffin cups Put oven rack in middle position and preheat oven to 350F. Butter muffin cups. Grind wafers to a fine powder in a food processor. Mix together wafer crumbs, 2 tablespoons butter, Brown-sugar hot chocolate Stir chocolate and water in a medium saucepan over low heat until chocolate has melted (mixture will thicken)., Gradually whisk in milk, then sugar and salt until evenly blended. To serve: Reheat in a saucepan over medium-low heat or in microwave, stirrin Chocolate graham cracker crust Combine 1 1/4 cups fine graham cracker crumbs, 1/4 cup sugar and 6 tablespoons melted butter or margarine. Mix well until butter, sugar and cocoa are blended. Press firmly into a 9 inch pie pan making sure the mixture reaches the top of the pie pan. Chill Under-the-sea-cake PREPARE and bake cake batter in greased foil-lined 13x9-inch baking pan as directed on package. Cool completely. Invert cake onto large platter; remove pan and foil. Use a serrated knife to cut 1/2-inch-wide strip off each side of cake. Cut each strip in Carrot cake muffins (lowfat) Preheat the oven to 375F . Grease muffin tins. Sift together the dry ingredients. In a seperate, large bowl, beat together the egg whites, egg, and oil. Whisk in the buttermilk, then add the honey, and beat until creamy. Stir the carrots, pineapple, and