1 pkg german chocolate cake mix
8 oz sour cream
1/2 cup cooking oil
1/2 cup water
4 eggs
4 oz chocolate fudge pudding inst
1/4 cup coffee liqueur
2 tablespoon orange peel
1 teaspoon cinnamon
12 oz semi-sweet chocolate chips
1 confectioners sugar (opt)
Grease and flour a 10 inch fluted tube pan. In a large bowl, combine the cake mix, sour cream, oil, water, eggs, pudding mix, liqueur, orange peel, and cinnamon. Beat with an electric mixer on low speed until blended, scraping sides constantly. Beat on medium speed for 4 minutes. Add chocolate chips. Pour into prepared pan. Bake in a 350~F. oven for 50-60 minutes or until tested done. Cool on wire rack. Dust with confectioners' sugar if desired.
Colorado Chocolate Cake
3/4 cup sugar
1 1/4 cup flour
1 teaspoon baking powder
1/8 teaspoon salt
1 oz unsweetened chocolate square
2 teaspoon butter
1/4 cup milk
1 teaspoon vanilla
Topping:
1/2 cup brown sugar
1/2 cup white sugar
4 tablespoon cocoa
1 cup cold coffee
Sift dry ingredients together in a bowl. Melt chocolate and butter in a 9x9 dish and heat in microwave oven at FULL POWER 1 minute. Add dry ingredients alternately with milk to the chocolate-butter mixture, mixing all by hand. Add vanilla. Spread in 9" square pan. Scatter topping ingredients on top of batter in order given. Microwave at FULL POWER 4-5 minutes. Let stand 10 minutes. Makes 1 cake. Microwave time: 4-5 minutes. Conventional range time: 30 minutes at 350°F.
Cherry Cupcakes
1 box; (18-3/4- ounce) chocolate
3 eggs
1 1/3 cup water
1/2 cup vegetable oil
1 can (21-ounce) cherry pie filling and topping
1 can (16-ounce) vanilla frosting
Prepare cake mix according to package directions, adding eggs, water and oil. Pour batter into 24 paper-lined muffin-pan cups, filling two-thirds full. Remove 24 cherries from cherry filling; set aside. Spoon a generous teaspoon of remaining cherry filling onto the center of each cupcake. Bake at in a preheated 350°F oven 20 to 25 minutes. Cool in pans on wire rack for 10 minutes. Remove from pan. Let cool completely. Frost each cupcake with vanilla frosting. Garnish each cupcake with reserved cherries.
Blueberry Coffee Cake
1 cup packed brown sugar
2/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 cup butter
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup milk
1 cup fresh blueberries
1/4 cup confectioners' sugar for dusting
1 Heat oven to 350 degrees F (175 degrees C). Coat a Bundt pan well with cooking spray.
2 Make the streusel topping: Mix 1 brown cup sugar, 2/3 cup flour, and cinnamon in a medium bowl.
Cut in 1/2 cup butter or margarine; topping mixture will be crumbly. Set aside.
3 For the cake: Beat 1/2 cup butter or margarine in large bowl until creamy; add 1 cup white sugar,
and beat until fluffy. Beat in egg and vanilla. Whisk together 2 cups flour, baking powder, and salt;
add alternately with the milk to the creamed mixture, beating well after each addition.
4 Spread half the batter in the prepared pan. Cover with berries, and add remaining batter by tablespoons.
Cover with streusel topping.
5 Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, until deep golden brown. Remove pan to wire
rack to cool. Invert onto a plate after cake has cooled, and dust with confectioners' sugar.
Swedish Nut Cake
2 cups white sugar
2 cups all-purpose flour
2 eggs
1/2 cup chopped walnuts
2 teaspoons baking soda
2 teaspoons vanilla extract
1 (20 ounce) can crushed pineapple with juice
1 (8 ounce) package cream cheese
1 3/4 cups confectioners' sugar
1/2 cup chopped walnuts
1/2 cup butter
1 teaspoon vanilla extract
1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
2 In a large bowl, mix flour, sugar, 1/2 cup nuts and baking soda. Add eggs, pineapple and 2 teaspoons vanilla .
Beat until smooth and pour into 9x13 inch baking pan.
3 Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Spread icing on hot cake.
4 For the icing: In a large bowl, cream butter or margarine, cream cheese, 1 teaspoon vanilla and confectioners
sugar until light and fluffy. Fold in 1/2 cup nuts. Spread on hot cake.
Simple Flourless Chocolate Cake
7 grade a large eggs
10 oz semi-sweet chocolate
7 tablespoon unsalted butter at room temperature
1/3 cup sugar
1 powdered sugar for garnish.
1.Preheat over to 250 degrees F. Butter and flour a 9-inch springform pan
and set aside.
2. Prep work: Carefully separate eggs and set bowls aside. Chop
the chocolate into small
pieces and melt with the butter in the top of a double boiler over hot,
not boiling, water. When the chocolate is melted, remove the pot
from the heat and cool to room temperature. (Be sure the mixture
is smooth by stirring
frequently.)
3. Beat the whites until foamy. Slowly add the sugar and beat until
stiff. Mix yolks with a whisk and then stir into the chocolate
mixture. Add the whites to the chocolate mixture and fold
in carefully. Pour the batter into the prepared pan and smooth the
top.
4. Bake for 1 hour and 15 minutes.
5. Cool cake in the pan. Remove the sides. Just before serving,
sprinkle top with powdered sugar. (This cake can be frozen
if wrapped well, first in plastic wrap and then in aluminum foil.)
Carrot And Potato Pancakes
1 large carrot
1 large potatoe
1/2 large onion
2 tbsp chopped parsley
1 egg
1 1/2 tbsp milk
1 salt and pepper to taste
1 tbsp flour
1 olive oil
1 creme fraiche
These little pancakes, like a lot of now fashionable food,
are equally at home as nursery fare or as an entree or side-dish
at a smart dinner party. Nice served with a dollop of creme
fraiche.
Grate (a food processor speeds things up) 1 large carrot, 1 large
potato and half an onion and transfer to a bowl. Add 2
tablespoons chopped parsley,
1 egg, beaten, 1 1/2 tablespoons milk, salt and pepper to taste
and 1 tablespoon plain flour. (Add a little more flour if the mixture
looks too thin.) Heat a little olive oil in a heavy frying pan and drop
in the mixture by the dessertspoon if you want elegant
little pancakes, by the heaping tablespoon for a
more pedestrian size. Cook until brown and crisp on the
underside then turn and cook the other side.
Serve.
From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93.
Yield: 4 Servings.
Simple Homemade Pancakes
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
dash of salt
1 cup buttermilk
1 egg
3 tablespoon melted butter
In a large mixing bowl, stir together the flour, sugar,
baking powder, baking soda and salt. Using a
whisk or large fork, mix in the buttermilk and egg until
well combined and smooth. Stir in the melted butter.
Heat non-stick skillet or griddle over medium heat. Using a 1/4
cup measure, pour pancake
batter onto hot griddle. When pancake is golden
brown, flip to cook other side. Keep warm in oven heated to 275
degrees.
Variations: Blueberry and banana pancakes: Stir in 1 cup fresh berries
into batter.
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