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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 16 |
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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.
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------------- 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.
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------------- 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.
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------------- 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.
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------------- 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.
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------------- 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.
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------------- 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.
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------------- 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.
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------------- 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.
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------------- 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.
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------------- 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.)
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------------- 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.
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------------- 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.
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------------- 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.
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------------- 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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Rhubarb cake Preheat oven to 325 degrees.
Cream shortening and brown sugar together. Add vanilla, egg, and sour milk; blend. Stir in flour and baking soda. Add rhubarb and stir. Pour into greased 9" x 13" baking pan. Combine white sugar and cinnamon; spr
German chocolate ice cream Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Remover from heat. Blend in melted chocolate. Blend a small amount of hot mixture into
Easy banana cake Combine all except brown sugar and 1 cup sour cream. Mix well. Bake @ 350 degrees for 30-35 minutes in greased 9" x 9" pan. Mix frosting, using brown sugar and 1 cup sour cream. Spread over waarm cake.
Return to oven for 2 minutes. Cool, th
Afghans w/ chocolate icing Afghans: Soften butter, add sugar and beat to a cream, add flour, cocoa and
lastly corn flakes. Put spoonfulls on a greased oven tray and bake about 15
minutes at 180 degrees C (350 F). When cold, ice with chocolate icing and
put walnuts on top
Double chocolate fantasy bars Preheat oven to 350øF.(325øF for glass pan) Combine butter and cookie
crumbs; press mixture into the bottom of a 13 x 9 - inch baking pan. Pour
sweetened condensed milk evenly over the crumbs. Combine the "M&M's"r
Semi-Sweet Choco
Chocolate crackles Mix dry ingredients. Add melted copha and mix well. Divide into 24 patty pan papers. Portion diets - negligible for 1 only Calories - 75 each (315KJ)
From "Easy Diabetic Recipes for those on a portion or calorie diet" prepared by Diabetic Assoc.
Chocolate-blueberry dessert squares Combine cookie crumbs and margarine, stirring well. Press mixture into bottom of an ungreased 9" square pan. Bake at 350* for 10 minutes. Beat egg whites (at room temperature) until foamy; gradually add powdered sugar, beating until blended. Add crea
Double cherry chocolate fudge cake In large mixer bowl, mix the cake mix, the dry gelatin, the salad oil and
1/2 cup of water, beat at slow speed 1 minute, then at med. speed 2
minutes.
Add eggs, one at a time, beating 1 min. after each addition, and with the
third egg, add the che
Carrot cake with cream cheese frosting * 3 1/2 cups confectioners' sugar
* 1 (8 ounce) package Neufchatel cheese
* 1/2 cup butter, softened
* 1 1/4 teaspoons vanilla extract
* 1 cup chopped pecans
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch p
Chocolate brown sugar cookies Preheat oven to 375 degrees F. Cream together the butter and the
brown sugar, add egg and vanilla. Mix well. Add honey.
Measure flour and baking soda (I usually just mix the soda in with the
flour.) Add flour and soda to batter a little at a time and mix
Vestal's coconut cake Mix well and bake for 45 minutes (round cake), or 55 minutes (oblong cake)
at 350 degrees. (May use a cake mix as a substitute)
Seven Minute Icing:
Place icing over rapidly boiling water. Beat for seven minutes, or until
thoroughly blended. Add 1
1930 quick tomato soup cake Notes: By Mary Ann Hughes, Cresco. The Times News, PA
Mix cake as directed using tomato soup and water for liquid. Add eggs if
called for. Bake as directed. Frost if desired.
Double chocolate chess pie #2 1. Preheat oven to 350 F. ln a medium saucepan over low heat melt butter and chocolate. Remove from heat.
2. Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until
smooth.
3. Pour into the pie shell. Bake for 30 to 35 minutes or until se
Buche de noel (christmas log cake) Grease a jelly roll baking sheet. Line with parchment paper. Grease the
parchment paper. Sift dry ingredients together. Beat eggs at high speed
about 5 to 10 minutes. Add sugar by tablespoonfuls. Continue beating until
the butter is very thick.
Chocolate mousse melt chocolate chips in double boiler. add the cream and coffe and blend until smooth. add the eggs and liqueur and blend until smooth. cool to room temp and fold in the whipped cream.
Double chocolate granita Stir together water and sugar in medium-size saucepan to dissolve sugar.
Bring to boiling over high heat; boil 1 minute without stirring. Remove
from heat.
Chop semi-sweet chocolate. Stir chocolate, cocoa powder, vanilla, cinnamon,
and nutmeg into
Bittersweet chocolate sauce Bring cream and corn syrup to simmer in large saucepan. Remove from heat.
Add chocolate; stir until melted and smooth. Let stand until slightly
cooled and thickened, about 20 minutes.
(Can be made 3 days ahead. Cover and chill. Stir over low heat until ju
Double chocolate chews #3 Preheat oven to 350 deg F.
Combine first 5 ingredients in a bowl; stir well, set aside.
Combine 3/4 C chocolate chips and oil in small saucepan; cook over low heat
until chocolate melts, stirring constantly. Pour the melted chocolate
mixture into
Apple blossom cake Mix all ingredients except apples with mixer. Fold in apples. Bake in Bundt
pan at 350 for 1 hour 15 minutes. Grease & flour pan very well so apples
won't stick.
Chiffon cake Sift together dry ingredients. Add rest of ingredients to egg whites.
Whip egg whites and sugar to soft peaks. Fold into batter. Pour batter
into greased and floured springform pan.
Bake 325F until center springs back.
Cool. can be frozen.
Al forno's double chocolate bread Preheat oven to 350 degrees. Lightly butter abd flour a 9 by 5 by 3 inch
pan and set aside. Sift together the flour, cocoa, baking powder, baking
soda and salt, set aside. Beat butter and sigar together until light and
fluffy. Add the eggs, one at
Blueberry crunch coffee cake Preparation Time: 0:30 Make cake batter by creaming butter, sugar and egg; add dry ingredients alternately with milk and vanilla. Spread batter in a greased 9 x 9 square baking pan and top with berries. Combine the topping ingredients using a fork or past
Diabetic devil's food cake Servings: 1
Stir together cocoa and boiling water until smooth. Set aside to cool to
room temp.
Place flour, baking soda, baking powder, salt and sugar in mixer bowl and
mix at low speed about 1 minute to blend. Add egg substitute, sweetene
Spicy pineapple zucchini cake Beat eggs to blend, add oil, sugar and vanilla. Continue beating until
thick and foamy. Stir in zucchini and pineapple. Mix remaining
ingredients in a seperate bowl. Stir dry mixture gently into zucchini
mixture just until blended. Bake in preheated
Newly-weds chocolate chip roll Adjust oven rack to highest position. Preheat 375~. Grease a jelly roll pan
15 1/2x10 1/2, line with waxed paper,grease lightly. In a large mixer bowl,
combine egg whites and salt, beat until foamy. Gradually beat in 1/4 cup
sugar, and vanilla.
Chocolate peanut butter brownies Preheat oven to 350. In a small bowl, combine flour, cocoa, baking powder
and salt. In another bowl, combine remaining ingredients. Beat on low speed
until well blended. Stir in dry ingredients by hand until well moistened.
Place in 8-inch squa
Chocolate raspberry rhapsody Preheat the oven to 350F degrees. Spray a 5-cup ring mold with nonstick
cooking spray.
In a food processor, combine the chocolate chips and 1 cup sugar, then
process until finely chopped. Add the boiling water and process until
melted and smooth
Chocolate almond biscotti Microwave 1 cup chocolate chips in small, microwave-safe bowl on high power 1 minute. Stir. Microwave an additional 10-20 second intervals, stirring until smooth. Cool to room temperature.
Combine flour, cocoa, baking powder, baking soda and salt in mediu
Fluffy chocolate butter frosting In small bowl of mixer blend butter and chocolate.
Gradually beat in sugar alternately with water.
Place bowl in bowl of ice water and beat until fluffy.
Stir in vanilla.
Makes about 2 Cups.
NOTE: The secret of fluffy frosting is to beat it in
Eclair cake Butter bottom of 13 x 9 pan and line with crackers. Beat pudding and milk
for 2 minutes at medium speed. Blend in cool whip. Pour 1/2 mixture over
crackers. Place second layer of crackers over pudding. Pour remaining
pudding over this. Cover with mo
Oatmeal cake and frosting Frosting:
Mix 3/4 c brown sugar, butter, cream and coconut. Spread over cake after
baking and broil until bubbling.
Cake:
Mix and set aside oatmeal and boiling water. Mix remaining ingredients and
add to oatmeal. Bake in 9" X 13" pan at 350 degr
4 egg butter cake note: I will be giving my pareve version of the cake:
Sift together flour,baking powder and salt. Cream shortening until smooth.
Gradually add sugar, creaming until light and fluffy. Add eggs one at a
time, beating after each addition. Add dry i
Chocolate-shell peanuts BAKE at 325 degrees for 13 to 15 minutes. MAKES 6 dozen cookies Combine
peanut butter and confectioners' sugar. Chill. Prepare dough. Sift together
the flour, cocoa, and salt. Cream butter and gradually add the sugar,
creaming well. Add egg and
Candy cane ring cake Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake
pan.
Beat cake mix (dry), egg whites, water, oil and extract in large bowl on
low speed, scraping bowl constantly, until moistened.
Pour about 2 cups of the batter into pan.
Pour
Caramel cake Frosting: Combine the sugar, milk and butter; boil steadily until the
mixture forms a thread when a little is dipped up with a spoon. Add the
vanilla(or maple); beat until creamy; spread on the cake while it is still
warm.
Cream shortning and su
Chocolate-nut wafers BAKE at 400 degrees for 6 to 8 minutes. MAKES about 7 dozen cookies. Sift
together flour, cinnamon, and soda. Cream butter. Gradually add sugar,
creaming well. Blend in egg, milk, melted chocolate, vanilla, and nuts. Add
the dry ingredients; mix wel
Secret recipe chocolate chip cookies *NOTE: This recipe says to use 1/4 cup of dough for the cookies. I like my cookies smaller, so I used about a tablespoon or two instead. Then I cut the baking time in half.
1. Preheat oven to 350 degrees. Cover 2 baking sheets with parchment paper. Place
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