Chocolate Cake
Ingredients:
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250 g unsalted butter, melted
250 g quality dark chocolate, broken into small blocks
200 g castor sugar
1 cup of hot espresso coffee (or one cup of hot water with a couple
of spoonfuls of instant coffee dissolved)
200 g self-raising flour
50 g cocoa powder
2 tsp vanilla essence
2 eggs
Instructions:
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Mix the butter, sugar, chocolate and coffee in a food processor until well blended: the sugar should be dissolved, the chocolate well melted,
but it doesn't matter if there are still some solid chocolate pieces.
Add the flour, cocoa powder, vanilla and eggs, and process until smooth.
Put into a well-greased 25 cm cake tin, and bake in a 190 C oven for about 35 minutes until done. Serve frugally, it is very rich. If you are serving it as a dessert,
its richness is lightened with a rasberry sauce, or a sauce of strawberriess and orange, or even stewed pears, whizzed up. Whatever,
it needs something, and it sure isn't icecream. If you are a pro, serve it with an orange and Grand Marnier sorbet.
Chocolate Almond Shortcake
Ingredients:
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1 1/4 cups flour
1 1/4 tsp baking powder
1 egg
4oz sugar
1 dsp cocoa
4oz butter
Instructions:
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Cream butter and sugar, add egg, beat well. Add sifted dry ingredients.
Press into swiss roll tin. Bake 20 minutes about 400 F.
Almond Topping:
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4oz melted butter
8oz icing sugar
4oz flour
1 egg
1 small dsp almond essence
Beat egg and butter, add essence, then dry ingredients. Mix well. Spread on base. Allow to set. Ice with chocolate icing.
Chocolate Chip Rum Cake
Ingredients:
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1 pkg duncan hines yellow cake mix
1 6oz pkg jello instant chocolate pudding
4 eggs
1 cup sour cream
1/2 cup oil
1 12oz bag semi-sweet chocolate morsels
1 tsp vanilla
6-8 tblsp rum
Instructions:
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Mix all ingredients for 12 minutes at high speed. Bake in bunt pan at 350 about 1 hour. Cool - invert onto cake platter.
Blue Ribbon Carrot Cake
Ingredients:
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2 cups flour
2 tsp soda
1/2 tsp salt
2 tsp ground cinnamon
3 eggs, well beaten
3/4 cup vegetable oil
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla extract
1 8-oz can crushed pineapple, drained
2 cups grated carrots
1 3-1/3-oz can flaked coconut
1 cup chopped walnuts
Buttermilk Glaze
Orange-Cream Cheese Frosting
Instructions:
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Combine flour, soda, salt, and cinnamon; set aside. Combine eggs, oil, buttermilk, sugar and vanilla; beat
until smooth. Stir in four mixture, pineapple, carrots, coconut, and chopped walnuts. Pour batter in to 2 greased
and floured 9 inch round cake pans. Bake at 350 degrees for 35 to 40 minutes or until a wooden
pick inserted in center comes out clean. Immediately spread Buttermilk Glaze evenly over layers. Cool in pans 15 minutes;
remove from pans, let cool completely. Spread Orange-Cream Cheese Frosting between layers and on top and sides of cake. Store cake in
refrigerator.
Lemonade Cake
Ingredients:
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3ou lemon jello
3/4 c boiling water
lemon cake mix
3/4 c oil
4 eggs
6ou frozen lemonade, thawed
3/4 c sugar
Instructions:
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Dissolve lemon jello in boiling water. Set aside. Mix cake mix, oil and
eggs. Mix well. Pour in jello mixture and beat for 5 min. Pour into greased and floured tube cake pan. Bake in 350 for 1 hour. While still warm and in
pan, puncture cake with fork tines. Mix thawed lemonade and sugar. Pour this
mix over warm cake. Let cool completely in pan.
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