Chocolate Chip Cake
Ingredients & Directions 3 c Cake Flour — sifted 3 ts Baking Powder 1/2 lb Lightly Salted Butter 2 c Sugar 4 Eggs 1 c Milk 2 ts Vanilla Extract 2 1-Oz Unsweetened Chocolate Squares — grated Preheat oven to 350 F. Combine flour and baking powder and sift 3 times. Cream butter and sugar until fluffy. Add 1 egg at a time, beating well after each addition. This mixture must be kept at a very light, fluffy consistency. Fold in dry ingredients, alternating with the milk. Add vanilla. Then fold in grated chocolate. Pour into a greased and lightly floured 10-inch tube or 8 X 10 X 2 1/2-inch square pan. Bake for 1 hour (tube) or 40 mins (flat pan), or until edges shrink from the sides of the pan and cake is firm to the touch in the center. Serve plain or with Chocolate Frosting. (separate recipe) Yield: 12 to 14 servings. Yields 12 servings
Best Ever Devil's Food Cake
Ingredients & Directions 2 c All-purpose flour 2/3 c Unsweetened cocoa powder 1 1/4 ts Baking soda 1/4 ts Baking powder 2/3 c Butter or margarine, At room temperature 1 2/3 c Sugar 3 lg Eggs 1 ts Vanilla extract 1 1/2 c Milk Chocolate Frosting, follows Garnish: Chocolate curls Adjust oven racks to divide oven into thirds. Heat oven to 350’F. Grease three 8-inch layer-cake pans. Line bottoms with waxed and grease paper. Sprinkle in flour and rotate pans to coat bottoms and sides. Shake out excess. Mix the first 5 ingredients until well blended. Beat butter, sugar, eggs and vanilla in a large bowl with electric mixer until fluffy. Gradually stir in flour mixture alternately with milk until just blendedPour into prepared pans, about 2 cups in each. Stagger pans on oven racks and bake, switching position of pans once to ensure even layers, 20 to 25 minutes or until pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes on racks, remove pans an peel off paper. Turn cakes right side up and cool completely. fill and frost with Chocolate Frosting. garnish with chocolate curls and a dusting of confectioners’sugar. Yields 12 Servings
Apricot Crumbcake
Ingredients & Directions -CAKE BATTER- 1/2 c Unsalted butter; softened 3/4 c Sugar 1 Egg 3 Egg yolks 1 ts Vanilla extract 1 1/4 c All-purpose flour 1 ts Baking powder 12 md Apricots CRUMB TOPPING 1 1/4 c All-purpose flour 1/2 c Sugar 1/4 ts Cinnamon 1/2 c Unsalted butter; melted Use this recipe with peaches, sour cherries or pineapple with equally good results. CAKE BATTER: PREHEAT THE OVEN TO 350F. Butter a 10-inch round, 2-inch deep cake pan and line the bottom with a disk of parchment or wax paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan. Rinse and halve the apricots. Remove the pits with the bowl of a small spoon if they resist. Arrange the apricot halves cut-side up on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don’t be concerned if the apricots mound slightly in the center of the cake; the top will even out as the cake bakes. CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricots and the edge of the batter as evenly as possible. Bake the cake 1 hour until a knife inserted in the center comes out clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert cake onto the rack, remove the plate and cool. From Yields 8 Servings
Nutella Ice Cream Torte
Ingredients & Directions 1 Jar Nutella; -(hazelnut-chocolate ; spread) (13-ounce) 2 pt Nut or chocolate chip ice -cream or frozen; softened ; yogurt 2 pt Strawberry ice cream or -frozen yogurt; softened 2 pt Vanilla ice cream or frozen -yogurt; softened Coarsely chopped toasted -hazelnuts; (optional) Spoon 3 tablespoons Nutella into small pastry bag with small plain tip. Set aside to use for topping. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Spread nut or chocolate chip ice cream evenly in bottom of pan. Using small spoon, drop half of remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly (do not spread). Freeze until firm, about 30 minutes. Spread strawberry ice cream evenly over. Drop remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly (do not spread). Freeze until firm, about 30 minutes. Spread vanilla ice cream evenly over. Using spatula, smooth top. Pipe reserved Nutella decoratively over top. Freeze just until Nutella is firm, about 30 minutes. Wrap torte in plastic and freeze at least 6 hours or overnight. (Can be prepared 1 week ahead. Keep frozen.) Let torte stand briefly at room temperature to soften slightly. Remove foil and plastic from pan. Using knife, cut around sides of pan; release sides. Press hazelnuts into sides of torte, if desired. Serves 12. Yields 1 servings
Prune And Almond Tart
Ingredients & Directions 5 dl Brewed hot strong black tea – such as Earl Grey (*) 1 lb Prunes; pitted 35 g Whole almonds; unblanched 1 Egg; lightly beaten 5 tb Granulated sugar 2 tb Plum eau-de-vie; or brandy 1 7/8 dl Heavy cream 1 Flaky sweet pastry shell – partially baked and cooled 1 tb Confectioners’ sugar Date: Tue, 21 May 1996 23:43:43 +0000 From: “0000000ccccccc” wlockman@ra1.randomc.com Units conversion: 5 dl hot tea = 2 cups; 35 g almonds = 1/4 cup; 1 7/8 dl cream = 3/4 cup) (*) Be sure to make a good, strong tea (about 1 tablespoon of loose Earl Grey to 5 dl of water). At least 1 hour before preparing the tart, pour the hot tea over the prunes. Set aside to marinate. Preheat the oven to 190 oC (375 oF). Grind the almonds to a fine powder. Add the egg, sugar, eau-de-vie and cream. Process until very smooth. Thoroughly drain the prunes, discarding the soaking liquid. Carefully arrange the prunes in the cooled tart shell (2 layers). Pour the almond filling over the prunes. Place the tart in the center of the oven, and bake until the filling is set and the tart shell is nicely browned, about 45 minutes. Remove from the oven and sprinkle on the confectioners’ sugar. Cool on a rack. Serve at room temperature. Yields 8 Servings
Chewy Chocolate Cookies
Ingredients & Directions 1 1/2 c Butter (or marg.); softened 4 1/2 c Flour, all-purpose 1 c Sugar 2 ts Soda 1 c Sugar, brown; firmly packed 1/2 ts Salt 3 Eggs 1 c Pecans; chopped 2 ts Vanilla extract 6 oz Chocolate chips, semi-sweet Cream butter; gradually add sugar, beating until light and fluffy. Add eggs and vanilla, beating well. Combine flour, soda, and salt; add to creamed mixture, beating just until blended. Stir in chopped pecans and chocolate morsels. Shape dough into 3 long rolls, 2 inches in diameter. Wrap each in waxed paper, and freeze overnight. Unwrap rolls, and cut into 1/4″ slices; place on ungreased cookie sheets. Bake at 350 degrees for 12 to 14 minutes or until lightly browned. SOURCE: Southern Living Magazine, October 1980. Typos by Nancy Coleman. Yields 7 dozen
Black Russian Cake
Ingredients & Directions 1 pk Yellow cake mix 1 pk Instant chocolate pudding 2 ts Cinnamon 2 ts Instant coffee 4 Eggs ———————–MILK CHOCOLATE FROSTING———————– 1/2 pk Milk chocolate frost mix (14 2 tb Hot water 2 tb Butter, softened 1 tb Brandy 1 tb Orange Flavor liqueur 1/4 ts Almond extract 2 tb Powdered sugar 3/4 c Water 3/4 c Oil 1/4 c Vodka 1/4 c Tia Maria or cream de cacao Combine all ingredients, blend for 1 minutes with mixer at low speed; beat at high speed for 2 minutes. Spoon into greased and floured Bundt pan. Bake at 350 degrees for 45 minutes. Cool at least 10 in pan; turn out to cool. Ice with the milk chocolate frosting. Frosting: Combine all ingredients in small mixing bowl, beat 1 minute at low speed, beat for 1 minute at high speed. Stir in a few more drops of water until mixture reaches desired spreading consistency. Yields 12 Servings
