Chocolate Romance Cake
1 3/4 c Flour, sifted all-purpose flour
1 ts Baking powder
4 tb Buttermilk, powdered
9 ts Cocoa
1 1/2 c Sugar
1 ts Salt
1 ts Cinnamon
1 ts Cloves, ground
1 ts Allspice
1/2 c Mayonnaise, + 3 tb
2 medium Eggs
1 ts Vanilla
1 c Sour cream , divided
Frosting:
1/4 c Butter
8 oz Cream cheese
1 box Confectioner sugar
1/4 c Cocoa
Cinnamon, dash
1 ts Vanilla
Preheat oven to 350 degrees F.(moderate).
Grease and flour 9x12x2 cake pan.
Mix together the flour, baking powder, buttermilk, cocoa, sugar, salt,
cinnamon, cloves, and Allspice .
Blend in mayonnaise, eggs, vanilla and 1/2 of sour cream.
Beat 2 minutes at medium speed with mixer or 300 strokes by hand. Add
remaining sour cream and beat 2 minutes longer.
Pour into pans. Bake 25 to 35 minutes or until a toothpick inserted in
center comes out clean.
Cool on rack a few minutes before removing from pan.
Frost when cake has cooled.
For Frosting:
Cream butter and cream cheese together until fluffy. Gradually add the sugar,
cocoa and cinnamon one at a time until all are well blended. Add vanilla and
blend well.
Chocolate Sweetheart Cakes for
Two
3/4 c All purpose flour
1/4 c Granulated sugar
1/4 c Pakced light brown sugar
3 tb Cocoa
1/2 ts Baking soda
1/8 ts Salt
1/2 c Water
3 tb Vegetable oil
1/2 ts White vinegar
1/2 ts Vanilla extract
Chocolate Frosting:
1 tb butter
2/3 c powdered sugar
1 tb cocoa
2 tb milk
1/8 tsp vanilla extract
Heat oven to 350 degrees F.
Grease and flour an 8" square baking pan.
In a medium bowl, stir together flour, sugars, cocoa, baking soda and salt.
Add water, oil, vinegar and vanilla; beat with a whisk until smooth. Pour
batter into prepared pan.
Bake for 18 to 20 minutes or until wooden pick inserted in center comes out
clean.
Cool 10 minutes; remove from pan to wire rack.
Cool completely. Transfer to cutting board. Using 3 1/4-inch heart-shaped
cookie cutter, cut cake into four pieces. Spread chocolate frosting on top of
two pieces. Place remaining two hearts on top.
For the Chocolate Frosting:
Place 1 tablespoon butter in a small, microwave-bowl. Cook on high (100
percent power) for 20 seconds or until butter is melted.
In a separate bowl, stir together the powdered sugar and cocoa. Add to
butter mixture alternately with the milk. Stir in the vanilla extract.
Makes about 1/3rd cup frosting.
Chocolate-Lovers Cheesecake
Crust:
1 1/2 c Finely crushed chocolate Wafers
6 tb Butter, melted
Filling:
8 oz Package cream cheese, Softened
1 1/2 c Sugar
2 tb All purpose flour
1/8 ts Salt
4 Eggs
4 Squares (4 ounces) semisweet
Chocolate, melted
1/4 c Milk
1 ts Vanilla
Topping:
1 Square (1 ounce) semisweet
Chocolate
1 ts Butter
For crust:
In a bowl combine chocolate wafer crumbs and melted butter. Press crumb mixture
firmly on bottom and 1 3/4 inches up sides of a 9-inch springform pan.
For Filling:
In a large mixer bowl beat cream cheese till creamy. Combine sugar, flour and
salt; stir into the cream cheese mixture. Add eggs all at once. Beat just till
combined. DO NOT OVERBEAT. Stir in the 4 squares melted chocolate, milk and
vanilla till combined.
Turn into crumb-lined pan.
Bake in a 325 oven for 60 minutes or till center appears set.
Remove from oven; cool 15 minutes. Loosen sides of pan. Cover and chill at
least 2 hours.
For Topping:
In a small saucepan over low heat melt the chocolate and butter.
Drizzle in lattice design atop cheesecake. Chill until chocolate is set.
Strawberries 'n Cream Angel
Hearts
2 tb Strawberries; mashed
1/4 c Cool whip lite
4 sl Angel food cake loaf
1/2 c Strawberries; sliced
1 tb Chocolate flavored syrup
Fold mashed strawberries into whipped topping.
Cut angel food cake slices into 4 hearts.
Spread one side of each of two hearts with about 1 tablespoon whipped
topping mixture. Place topping-side up on serving plates. Top with sliced
strawberries. Spread remaining topping on both sides of remaining hearts; place
on top of strawberries.
Drizzle with chocolate syrup.
Chocolate Decadence Cake
6 oz Semisweet chocolate), chopped
2 oz Unsweetened chocolate, chopped
1/3 c Freshly brewed espresso
1 c Unsalted butter
1 tb Vanilla extract
6 lg Eggs; separated, room temp.
1 c Dark brown sugar; packed
1/2 c Sugar
1/3 c All-purpose flour, sifted
Powdered sugar
Position rack in center of oven and preheat to 350 F.
Butter 10-inch-diameter springform pan with 2-inch-high sides.
Melt both chocolates with coffee and butter in heavy medium saucepan over
medium-low heat, stirring until smooth. Pour into large bowl. Cool. Mix
in vanilla extract.
Using electric mixer, beat yolks with both sugars in medium bowl until
slowly dissolving ribbon forms when beaters are lifted. Fold yolk mixture into
chocolate mixture. Fold in flour.
Using electric mixer fitted with clean, dry beaters, beat whites in another
large bowl until almost stiff. Fold 1/4 of whites into chocolate mixture to
lighten. Gently fold in remaining whites.
Gently pour batter into prepared pan.
Bake until toothpick inserted in center comes out with moist crumbs still
attached, about 45 minutes.
Transfer to rack and cool (cake will fall). (Can be prepared 1 day ahead.
Cover cake in pan with plastic wrap and let stand at room temperature.) Run
small knife around cake pan sides to loosen if necessary. Release pan sides of
cake. Invert cake onto plate.
Place stencil or doily atop cake. Sift powdered sugar over. Remove stencil
from cake and serve.
Sex in the Pan Cake
1/2 c Pecans
2 c Unbleached flour
1/2 c Chocolate chips
1/2 ts Baking powder
1/2 ts Baking soda
1 ea Egg
1 pk (8 oz) cream cheese
2 ts Vanilla
1/2 c Maple syrup
1/2 c Butter
Combine pecans, flour, chocolate chips, baking powder and baking soda; set
aside.
Using an electric mixer, blend egg and cream cheese together. Add vanilla,
maple syrup and butter. Slowly add flour mixture, stirring well.
Pour batter into oiled 8-inch square pan.
Bake at 350 degrees for 30 minutes.
Frost with favorite frosting if desired. Serves 4
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