Ingredients:
12 squares unsweetened chocolate
1 1/2 cups (3 sticks) unsalted butter
3 eggs
1 3/4 cups superfine granulated sugar
1/3 cup cold strong coffee
1 teaspoon all purpose flour
Spray a 6-cup ring mold with vegetable no stick spray.
Melt chocolate and butter in top of double boiler over simmering water and stir, blending thoroughly. Remove from heat and cool slightly.
Beat eggs in large bowl with electric mixer until frothy and add sugar slowly, beating after each addition, until mixture is doubled in volume to the consistency of thick mayonnaise.
Stir a small amount of the coffee into the flour to make a smooth paste, then slowly add the rest of the coffee.
Beat coffee mixture into the egg mixture.
Beat in the cooled chocolate mixture.
The batter will be very thick, so be sure to blend thoroughly.
Spoon the batter into the prepared mold. (It should come right up to the top).
Cover with foil, cutting an X over the center tube to fit foil securely.
Put mold in larger pan, then put on oven shelf.
Pour boiling water into the pan to come up to 1 1/2 inches up side of mold.
Bake in a very slow oven, 250-degrees, for 50 minutes.
Remove foil, bake for 10 more minutes.
When done, the dessert will be slightly puffed and barely firm to the touch.
It will not look done, but will firm up as it stands.
Do not overcook it, as the texture will become coarse.
Allow the dessert to cool in the mold, uncovered, for 2 or 3 hours or just until it holds its shape.
Loosen dessert carefully around side and center tube with a small metal spatula or paring knife. Invert onto serving platter.
Lift off mold.
Cool completely, then cover with plastic wrap and refrigerate overnight or until firm.
Remove dessert from refriderator an hour before serving, as it will crumble if cut while too cold.
Cut into thin slices and serve each portion with a dollop of whipped cream.
"This is very moist and very dense, almost to the point of being heavy. That is why a sliver will satisfy."
"This sounds harder than it actually is, but well worth the time. It also freezes well."
"An exceptional dessert, very much like fudge. Serve only a sliver to each guest".
Was in Family Circle Magazine in 1979.
Comments : "It is to die for as is this cake recipe all by itself."
Low Carbers Alert - no flour - use Splenda by adeli
HONEY BUN CAKE CherryMom
Ingredients:
1 Box Butter Recipe Golden Cake Mix - Duncan Hines
� cup oil
� cup sugar
4 eggs
1 - 8 ounce Sour cream
1 cup brown sugar
Cinnamon
Mix dry cake mix, oil, sugar and eggs thoroughly, then add sour cream.
Pour this mixture into a 9� x 13� cake pan.
Mix brown sugar and cinnamon together in a separate bowl until mixed well and sprinkle on top of cake batter and swirl together and smooth back out.
Bake at 350-degrees for 35 to 40 minutes.
GLAZE:
� box powdered sugar
� stick butter, melted
Warm water
Mix powdered sugar and butter together.
Add enough warm water to make a glaze.
Punch holes in cake while still hot and pour glaze over it.
Got this from a lady who sold me this cake at a bake sale. She said it was a Cake Mix Doctor recipe. I just know it is delicious
Hummingbird Cake with Cream Cheese Frosting oceantown
Cake:
Ingredients:
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
3 large eggs
3/4 cup oil
1 1/2 teaspoons vanilla
1 (8 oz) can crushed pineapple, undrained
1 3/4 cups mashed ripe bananas
1 1/2 cups chopped pecans, divided
Cream Cheese Frosting:
1/2 cup softened butter
1 8 ounce package cream cheese, softened
1 16 ounce package powdered sugar
1 teaspoon vanilla
Cake:
Stir together first 5 ingredients, add eggs and oil, and stir until dry ingredients are moistened. DO NOT BEAT. Stir in vanilla, pineapple, bananas, and 1 cup pecans.
Pour batter into 3 greased and floured 9-inch cake pans.
Bake at 350-degrees for 23-28 minutes or until toothpick inserted comes out clean.
Cool 10 minutes, remove to wire rack, and cool completely.
Frosting:
Beat butter and cream cheese at medium speed with mixer until blended. Then gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and the remaining 1/2 cup pecans, optional.
Spread frosting between layers and on top and sides of cake.
I used walnuts instead of pecans in this recipe. When I frosted the cake, I just frosted between the layers and the top. It was a lot easier than frosting the sides of the cake, and it looked pretty too and was a lot easier. Also, I did not put nuts in the frosting.
KAHLUHA BUNDT CAKE
1 cup butter
2 cups sugar
4 eggs
3 cups flour
1 teas. salt
1 teas. baking powder
1/2 teas. soda
2 teas. vanilla
1 cup buttermilk (If you don't have this...just use 1 tablespoon vinegar and fill up rest of measuring cup with milk to equal 1 cup)
Cream butter and sugar, add eggs 1 at a time.
Separate bowl, mix flour, salt, baking soda.
Gradually add dry ingredients to the wet.
Last ingredients to add are vanilla and buttermilk.
325 oven for 60-65 minutes.
Butter sauce
1 cup sugar
1/2 cup butter melted
1/4 cup kahluha (can subsitute strong coffee if you prefer no alcohol, but the heat of the cake will evaporate most of the alcohol)
As soon as the cake comes out of the oven, using a wooden skewer poke the top of the holes with a LOT of holes.
Dump the butter sauce on top of the hot cake.
My cousin makes this all the time, and it's just, well, GOOD! I asked her for the recipe to include it. Best to make this in a bundt pan.
YUM!
From: vedawhee
JUNIOR'S PURE CREAM CHEESECAKE -- "The Best of the Best" adeli
1 recipe Thin Sponge Cake Layer (see below)
For Cream Cheese Filling:
4 (8-ounce) packages regular cream cheese, at room temperature
1 2/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon vanilla extract
2 extra-large massive eggs
3/4 cup heavy whipping cream
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Make the batter for the sponge cake as the recipe directs. Evenly spread the batter on the bottom of the pan and bake just until set and golden, about 10 minutes. Place the cake on a wire rack to cool (don't remove it from the pan).
2. While the cake cools, make the cream cheese filling: Place one 8-ounce package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a massive bowl. Beat with an electric mixer on low speed until creamy, about 3 minutes. Then beat in the remaining 3 packages of cream cheese.
3. Increase the mixer speed to high and beat in the remaining 1 1/3 cups of the sugar, then beat in the vanilla. Blend in the eggs, one at a time, beating the batter well after adding each one. Blend in the heavy cream. At this point mix the filling only until completely blended (just like they do at Junior's). Be careful not to over mix the batter.
4. Gently spoon the cheese filling on top of the baked sponge cake layer. Place the spring form pan in a massive shallow pan containing hot water that comes about 1-inch up the sides of the pan. Bake the cheesecake until the center barely jiggles when you shake the pan, about one hour.
5. Cool the cake on a wire rack for 1 hour. Then cover the cake with plastic wrap and refrigerate until it's completely cold, at least four hours or overnight. Remove the sides of the spring form pan. Slide the cake off the bottom of the pan onto a serving plate. Or if you wish, simply leave the cake on the removable bottom of the pan and place it on a serving plate. If any cake is left over, cover it with plastic wrap and store in the refrigerator.
Thin Sponge Cake Layer for Cheesecake
One suggestion: keep an eye on this cake while it bakes. There's not much batter, so it needs only about 10 minutes of baking -- only enough time for the cake to turn light golden and set on the top.
1/2 cup cake flour, sifted
1 teaspoon baking powder
Pinch of salt
3 extra-large eggs, separated
1/3 cup plus two tablespoons granulated sugar
1 teaspoon pure vanilla extract
3 drops pure lemon extract
3 tablespoons unsalted butter, melted
1/4 teaspoon cream of tartar
1. Preheat the oven to 350*F (180*C) and generously butter a 9-inch spring form pan. Sift the cake flour, baking powder and salt together in a medium-sized bowl and set aside.
2. Beat the egg yolks together in a big bowl with an electric mixer on high speed for three minutes. Then, with the mixer still running, gradually add the 1/3 cup of the sugar and continue beating until thick light-yellow ribbons form in the bowl, about 5 minutes more. Beat in the vanilla and lemon extracts.
3. Sift the flour mixture over the batter and stir it in by hand until no more white flecks appear. Then blend in the butter.
4. In a clean bowl, using clean dry beaters, beat the egg whites and cream of tartar together on high speed until frothy. Gradually add the remaining two tablespoons sugar and continue beating until stiff peaks form (the whites should stand up in stiff peaks but not be dry). Stir about 1/3 cup of the whites into the batter, then gently fold in the remaining whites -- don't worry if a few white specks remain.
5. Gently spoon the batter into the pan. Bake the cake just until the center of the cake springs back when lightly touched, only about 10 minutes (watch carefully). Let the cake cool in the pan on a wire rack while you continue making the cheesecake filling. Do not remove the cake from the pan.
Serves 12 to 16.
"For those of you that want the juniors cheesecake recipe here is the Famous No. one Juniors cheesecake recipe."
"I make this for every Christmas dinner and it never fails to get raves. I do not bother to put a topping or anything on it. The smoothness is unbelievable. It is better than the one's from the Q. From the cookery book, Welcome to Junior's! Remembering Brooklyn With Recipes and Memories from Its Favourite Restaurant."
Kiek's Apple Cake adeli
Ingredients:
1/2 cup sugar
5 tablespoons butter
2 eggs and beat until creamy
1 cup firmly packed all purpose flour
2 teaspoons double acting baking powder
1 teaspoon salt
1/4 teaspoon grated lemon peel
Combine and and blend the butter and sugar until the mixture is smooth. Add the eggs and beat until creamy. Add the flour, baking powder, salt and lemon peel.
Pat the mixture into an ungreased 9 or 10 inch springform pan.
Meanwhile peel three apples and core and cut each apple into 4 pieces. Slice each quarter into thin slices but NOT all the way through. Quarter is to be left intact but only on one end.
Lay these quarters on top of the cake mixture - fan them out.
Bake at 350-degrees until the cake begins to brown. Start checking with a toothpick after about 25 minutes.
"I post this in memory of the wonderful Dutch woman who gave it to me over 30 years ago. It is moist and a delight for an alternative Thanksgiving treat."
LEMON-LIME REFRIGERATOR CAKE kbd1225
Ingredients:
1 small package Lime Jello�
1 package Lemon Cake Mix
1 package Dream Whip�
1 Package Lemon Instant Pudding Mix
1 1/2 cups cold milk
Dissolve Gelatin in 3/4 cup boiling water and add 1/2 cup cold water. Set aside at room temperature.
Mix and Bake cake according to directions. Cool cake for 10-15 minutes. Make deep hole through the top of the cake with a meat fork or a toothpick, spacing holes about 1" apart. Slowly pour Jello� over the top of the cake, into holes. Refrigerate cake while preparing topping.
In a chilled deep bowl, blend and mix whipped topping mix, instant pudding and cold milk until stuff, approximately 3-8 minutes. Immediately frost cake and refrigerate cake and served chilled.
This cake may be frozen.
Here's a lighter version of the Honey Bun Cake that I make all the time, usually in muffin form. My kids love these and you would NEVER guess that they are almost fat-free (too bad not calorie free )
LIGHT HONEY BUN CAKE
1 package (18 1/4 oz) yellow or white cake mix
4 egg whites
1 cup (8 oz) fat-fat sour cream
2/3 cup unsweetened applesauce
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
Glaze:
1 1/2 cups confectioners� sugar
2 Tablespoons fat-free milk
1 teaspoon vanilla extract
1. In a mixing bowl, combine dry cake mix, egg whites, sour cream and applesauce. Beat on low speed until moistened. Beat on medium for 2 minutes. Pour half into a 9x13-inch baking pan coated with nonstick cooking spray.
2. Combine brown sugar and cinnamon; sprinkle over batter. Cover with remaining batter; cut through with a knife to swirl.
3. Bake at 325 degrees for 35-40 minutes or until a toothpick comes out clean.
Glaze:
Combine confectioners� sugar, milk and vanilla; drizzle over warm cake. Cool on a wire rack.
From: narekkm
Little Cherry Pound Cakes barbintx
Ingredients:
1 - 10-ounce jar maraschino cherries
3/4 cup butter
3/4 cup shortening
3 cups sugar
6 large eggs
3 1/4 cups all-purpose flour
1/8 teaspoon salt
1 cup milk
1 teaspoon almond extract
1 teaspoon vanilla extract
Cherry Glaze
Garnish: maraschino cherry halves
Drain jar of cherries, discarding juice. Chop cherries, and set aside.
Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating 1 minute. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and salt; gradually add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in flavorings and 1/2 cup chopped cherries. Spoon batter into 7 greased and floured 5 3/4'' x 3" mini loaf pans. (Recommend greasing your pans with shortening for best results.)
Bake at 300 degrees for 55 minutes or until a wooden pick inserted in center comes out almost clean. Cool in pans on wire racks 10 minutes; remove cakes from pans, and place on wire racks set over wax paper. Drizzle Cherry Glaze over slightly warm cakes. Garnish, if desired.
Refrigerate cakes to let glaze harden before wrapping. Wrap cakes individually in cellophane for gift giving.
Yields: 7 mini pound cakes.
Cherry Glaze
1/4 cup butter, softened
1 - 3-ounce package cream cheese, softened
2 cups powdered sugar
3 tablespoons milk
1 teaspoons vanilla extract
1/4 cup cherries
Beat butter and cream cheese at medium speed until creamy. Gradually add powdered sugar and milk; beat until smooth. Stir in vanilla and cherries.
Yield: About 2 cups.
"This recipe is from the Christmas with Southern Living 2004 book. I made this to give as favors for a Christmas party I had last year & it turned out really well. Looked very festive for Christmas. Wrapped the cakes up with cellophane & ribbon & they were a hit."
MELT IN YOUR MOUTH BLUEBERRY MUFFINS
1/2 cup shortening
1 cup sugar
2 egg yolks, well beaten
2 egg whites, beaten stiffly
1 1/2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup milk
1 1/2 cups blueberries, floured
1 teaspoon vanilla
1. Cream well shortening, sugar and egg yolks.
2. Sift together 3 times the flour, baking powder and salt.
3. Add flour mixture to shortening mixture alternately with 1/3 cup milk.
4. Fold in egg whites and vanilla.
5. Fold in floured blueberries.
6. Bake 350' in muffing tins, 20-25 minutes.
7. You can sprinkle batter with sugar before baking.
From: narekkm
MEXICAN CHEESECAKE Blabberfingers
Ingredients:
2 - package crescent rolls
2 - 8 ounce packages cream cheese (room temperature)
2 cups sugar
butter
cinnmon
sugar
Lay 1 package crescent rolls side by side flat in 13x9 pan. Mix together 2 packages cream cheese (room temp), 2 cups sugar and put that on top of the crescent rolls. Lay the other can of crescent rolls on top of the cream cheese/sugar mixture. Top with butter and cinnamon and sprinkle with sugar.
Bake 350 degrees until it appears done - about 25-30 minutes.
MILK CHOCOLATE BROWNIES
1/2 Cup Butter
2 Cup Sugar
4 Large Eggs
2 Teaspoon Vanilla
1 1/2 Cup Sifted Flour
1/2 Cup Cocoa
1 Cup Coconut
1/2 Cup Chocolate Pieces(Chips)
2 Tablespoon Sugar
1/2 Cup Walnuts
Melt butter in saucepan over low heat
Add 2 cups sugar and beat well
Mix in the 4 eggs and vanilla and blend well
Sift together flour and cocoa
Add to sugar mixture
Stir in the coconut
Spread in a greased 9x13 pan
In Bowl combine 2 tablespoon sugar with chocolate pieces and walnuts
Sprinkle evenly over batter
Bake 350 For About 25 Minutes
Cool On Racks Before Cutting
From: doglover3
MOIST COCONUT CAKE
4 large eggs
2 c.sugar
3/4 c crisco
1 c milk
2 c flour
2 tsp baking powder
3/4 c coconut
BEAT:
4 egg whites till fluffy, set aside:
CREAM:
2 c sugar and the 3/4 c crisco till fluffy
ADD:
4 well beaten egg yolks
ALTERNATELY ADD:
1 C milk with the 2 c flour and 2 tsp bk.pwd
ADD:
3/4 c coconut
FOLD IN:
YOUR BEATEN EGG WHITES
BAKE 350 FOR ABOUT 30 MINUTES IN A 9X13 PAN
Cool and frost with your favorite icing and top with coconut
From: doglover3
MOIST DARK CHOCOLATE CAKE kbd1225
Ingredients:
1 3/4 cups of unsifted flour
2 cups of sugar
3/4 cup of cocoa
2 teaspoons of baking soda
1 teaspoon of baking powder
1 strong cup of black coffee (I use instant, and a soup spoon to measure it)
1 cup of sour milk (put 1 teaspoon of vinegar in milk)
1/2 vegetable oil
3 eggs
1 teaspoon of vanilla
Put all ingredients in one bowl. (the batter is very runny).
Mix on medium speed for 2 minutes. Pour into greased baking pan(s)
Bake on 350-degrees for 30-35 minutes. Cool and frost.
"This is the most moist cake, and there is no measuring and blending of the dry and wet mixtures separately, just one bowl and all the ingredients in at once.
MOLTEN CHOCOLATE CAKES
Prep: 20 minutes
Bake: 8 Minutes
Makes: 8 servings
4 squares (4 ounces) semisweet chocolate, chopped
1/2 cup butter (1 stick), cut into pieces
1/4 cup heavy or whipping cream
1/2 tsp. vanilla extract
1/4 cup all-purpose flour
1/4 cup sugar
2 large eggs
2 large egg yolks
whipped cream or vanilla ice cream (optional)
1. Preheat oven to 400 degrees.
Grease eight 6-ounce custard cups.
Dust with sugar.
2. In heavy 3-quart saucepan, combine chocolate, butter, and cream.
Heat over low heat, stirring occasionally, until butter and chocolate have melted and mixture is smooth.
Remove from heat.
Add vanilla; stir in flour just until mixture is smooth.
3. In medium bowl, with mixture at high speed, beat sugar, eggs, and egg yolks until thick and lemon-colored, about 10 minutes.
Fold egg mixture, one-third at a time, into chocolate mixture until blended.
4. Divide batter equally among prepared custard cups.
Place cups in jelly-roll pan. Bake until edges of cakes are set but center still jiggles, 8 to 9 minutes.
Cool in pan on wire rack 3 minutes.
Run thin knife around cakes to loosen from sides of cups; invert onto dessert plates.
Serve immediately with whipped cream or ice creaM, if desired.
Each serving: About 281 calories, 4g protein, 20g carbohydrate, 22g total fat (12g saturate), 148mg cholesterol, 139mg sodium
I DID SAY IT WAS SINFUL
From: so petite
NORWEGIAN JULEKAKE (NORWEGIAN CHRISTMAS CAKE) falo
Ingredients:
1/2 cup soft butter
3 eggs
3 teaspoon baking powder
1-1/2 teaspoon ground cardamon
1/2 cup water
3/4 cup mixed candied peel or citron
1 cup sugar
3 cup flour
pinch of salt
1/2 cup warm milk
3/4 cup raisins
Preheat oven to 350 degrees.
Cream butter and sugar. Add eggs and mix well. Combine dry ingredients and add alternately with milk and water to the butter mixture. Fold in raisins and candied peel. Pour into 2 greased loaf pans.
Bake until done (toothpick inserted in center comes out clean).
NOTE: I substitute cinnamon for cardamon, chopped dates for raisins, and craisins for candied peel.
I also add some vanilla flavoring. Guess you could call this Texas Julekake!
Posted by on the Bella Steak thread.
NUT FEATHER CAKE "N�TKAKA" sandye1
Ingredients;
2 eggs
1 1/3 cups sugar
1/2 teaspoon almond extract
1/2 teaspoon salt
1 1/2 cups sifted all-purpose flour
2 teaspoons baking powder
3/4 cup filberts or hazelnuts
1/2 cup top milk or cream
2/3 cup butter or margarine, melted
Beat eggs a few minutes; gradually add sugar and almond extract and continue to beat on high speed for about 10 minutes or until thick and foamy.
Sift together salt, flour and baking powder.
Grind nuts through a nut grinder. Mix with flour mixture on a piece of waxed paper.
Heat milk to lukewarm, stir milk and flour mixture alternately in batter. Pour melted butter or margarine into batter and stir until well blended.
Spoon batter into a buttered 10X5X3 -inch loaf pan or a 9X3 1/2 -inch tube pan, which has been coated with 1 tablespoon fine, dry bread crumbs.
Bake cake in slow oven (325 degrees) for about 45 - 50 minutes or until done.
Allow cake to cool a few minutes in the pan before inverting on a serving plate. Sprinkle with confectioners sugar or ice with Creamy Chocolate Frosting.
Creamy Chocolate Frosting:
1 package semi-sweet chocolate pieces
1/2 ounce square unsweetened chocolate
1 teaspoon butter or margarine
1/3 cup milk
1 teaspoon instant coffee
1 egg yoke
3/4 cup sifted confectioners' sugar
Blend chocolates, butter or margarine, milk and instant coffee in top of double boiler. Place over hot water until chocolate melts.
Remove from heat. Beat with spoon until smooth. Stir in egg yolk, beating vigorously. Add confectioners' sugar, and beat until cool enough to spread.
A rich moist cake that will keep fresh for a long time if stored in a refrigerator.
"This is a Swedish Recipe."
OLIEBOLLEN
Oliebollen, small round Dutch doughnuts, are a traditional food to serve on New Year's Eve in Holland. The name of these tasty treats literally translates to "oil balls." Don't let this unappetizing name fool you, Oliebollen are delicious. The Dutch regularly stud their Olie Bollen dough with currants, raisins or even finely diced apples.
Ingredients:
� cup lukewarm water
1 tsp. sugar
2 pkg. dry yeast
4 cups flour
2 eggs
� cup sugar
2 cups milk
1 tsp. salt
� cup currants
8 cups oil
powdered sugar
Preparation:
1. In a narrow glass bowl or measuring cup, stir 1 tsp. of sugar into � cup of lukewarm water.
Sprinkle dry yeast on top and let sit for 10 minutes. (The yeast should begin to foam or bubble if active.)
Stir.
2. Place flour in a large bowl and create a hole or well in the middle of the flour.
Add eggs, sugar and yeast mixture. Heat milk in a small pan until lukewarm; add � of milk to well in flour and fold in wet ingredients until the flour is damp.
Add the rest of the warm milk and blend until smooth.
3. Cover bowl with a damp cloth and place in a warm area to rise for 45 minutes to an hour.
The mix should about double in that time.
4. Heat oil in a deep fryer or a deep pan to 375 degrees.
For best results, always use fresh oil.
While oil is heating, prepare some flat containers with layers of paper towels for Oliebollen to be placed on after cooking.
5. After mixture has doubled, stir in salt and currants (raisins or apples, if desired).
Once oil is heated sufficiently, take two tablespoons to use for forming the Oliebollen.
Take one tablespoon in each hand.
Dip each spoon into the hot oil quickly.
With one tablespoon, scoop one spoonful from the bowl.
With the other spoon, scrape or slide the Oliebollen mix off the first spoon into the pan of oil.
Depending on the diameter of your pan, you should be able to do 6 to 8 Oliebollen at a time.
The Oliebollen should sink down to the bottom and pop back up.
Once the bottom of the Oliebollen is golden brown, flip over to cook the top.
As long as your pan is not too crowded, you should find that the Oliebollen will begin to flip by themselves.
If your spoon becomes covered with Oliebollen mix so that the mix does not slide off easily, use a new spoon.
Remove from oil and place on flat container that has been covered with paper towels.
When cooled enough to touch, sprinkle with powdered sugar and serve.
From: catsrme
OUTRAGEOUS BROWNIES (BAREFOOT CONTESSA) butterflylady
Ingredients:
1 pound unsalted butter
1 pound plus 12 ounces semisweet chocolate chips
6 ounces bitter chocolate
6 extra-large eggs
3 tablespoons instant coffee granules (try using 1/2 of this amount)
2 tablespoons pure vanilla extract
2 1/4 cups sugar
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
3 cups chopped walnuts
Preheat the oven to 350 degrees .
Butter and flour a 12 x 18 x 1-inch baking sheet.
Melt together the butter, 1 pound of the chocolate chips, and the bitter chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup flour, then add them to the chocolate batter. Pour onto the baking sheet.
Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! (total time around 28-35 min. ) . A little less time is needed in the smaller pan. Check them after 28 min.
Allow to cool thoroughly, refrigerate, and cut into 20 large squares.
I cut the recipe in half and bake in a 9x13 pan and it works fine.
Makes 20 Large Brownies.
OVERNIGHT COFFEE CAKE GailW-WA
Ingredients:
3/4 cup butter, softened
1 cup sugar
2 eggs
1 - 8 ouncecarton sour cream
2 cups flour
1 teaspoon baking powder
1 teasp. baking soda
1/2 tspoon salt
1 teaspoon nutmeg
3/4 cup firmly packed brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
Combine butter and sugar, cream until light and fluffy. Add eggs and sour cream, mixing well. Sift together next 5 ingredients. Add to batter and mix well. Pour batter into greased and floured 13 x 9 x 2 pan.
Combine brown sugar, walnuts and cinnamon. Mix well. Sprinkle evenly over batter. Cover and chill overnight.
Uncover and bake at 350 degrees for 35-40 minutes.
"This recipe for coffee cake has become a tradition for our family on Christmas Morning. We love it!"
PASSOVER CHOCOLATE PUDDING CAKE Shopping Princess
Ingredients:
CRUST:
1/3 cup unsalted butter
2 oz. semi-sweet chocolate
1 1/3 cups matzo crumbs
1/3 cup sugar
Preheat oven to 350`.
Melt butter and chocolate in double boiler stirring until smooth. Mix in crumbs and sugar. Press mixture on bottom and sides of 9-inch spring form pan.
Bake 8 minutes until firm.
Refrigerate until well chilled.
FILLING:
9 ounces semi-sweet chocolate, coarsely chopped
11 ounces cream cheese
2/3 cup sugar
6 eggs
4 teaspoons vanilla
1/3 cup whipping cream
Preheat oven to 375 degrees.
Melt chocolate in a double boiler, stirring until smooth. Cool slightly.
Beat cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Add vanilla. Beat in chocolate and cream.
Pour into crust.
Bake until outside is firm and lightly browned but center is still soft when pan is shaken, 30-35 minutes.
Refrigerate until well chilled.
TOPPING
1 1/2 cups whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
Beat whipping cream, powdered sugar, and vanilla to soft peaks.
To serve remove cake from spring form pan. Spread whipped cream evenly over top.
Can be made a day in advance and refrigerated.
Don't put on the whipped cream until several hours before serving.
PIG PICKIN CAKE by nascar fan
Yellow cake mix & mix according to directions (I always add some vanilla to my cake mixes, makes taste fresher)
2 cans of crushed pineapple
2 cans of mandarin oranges
2 cartons of extra creamy cool whip
(I drain one small can of pineapple in cup and use that for some of liquid in cake)
(add drained pinapple)
1 can of drained oranges to cake mix and combine well
Pour into 2 greased layer pans OR most of the time I use 9x13 pan.
Bake according to cake mix directions.
When cool enough to remove I remove layers, but 9/13 I leave in pan.
Mix other can of pineapple and chopped drained oranges and a smidge of vanilla in cool whip.
Layer frosting between layers and just on top of layer cakes and all over top of 9x13 cake.
PUMPKIN CAKE ROLL
Cake:
Ingredients:
3 eggs 1 tsp baking powder
2 tsp. cinnamon
1 cup sugar 1/2 tsp. nutmeg
2/3 cup pumpkin 1/2 tsp salt
1 tsp. lemon juice 1 cup chopped nuts
3/4 cup flour
Filling:
Ingredients:
1 cup confectioner sugar
4 tbs. butter
6 oz. cream cheese 1/2 tsp. vanilla
Preheat oven 375.
Beat eggs for 5 minutes then beat in sugar.
Stir in pumpkin and lemon juice.
Sift dry ingredients together. and fold into batter.
Line a greased 15x10 " pan with wax paper and grease the paper.
Spread batter evenly and sprinkle with nuts.
Bake for 12-15 minutes.
Sprinkle a clean cloth towel with confectioner sugar and invert cake onto towel.
Carefully remove wax paper.
Roll up cake and let cool.
Unroll, spread filling and then roll up again.
From: camie
PUMPKIN CUPCAKES Diamonds2
Ingredients:
4 Eggs
1 Cup Vegetable Oil
2 Cups Sugar
2 Cups All-Purpose Flour
1 Tablesppon Pumpkin Pie Spice
2 Teaspoons Baking Soda
1 1/2 Cups Canned Pumpkin
Beat eggs in a large mixing bowl. Add all ingredients & mix well with an electric mixer. Spoon batter into paper lined muffin pans, filling 3/4 full.
Bake at 350 degrres for 25 to 30 minutes.
Let cool & frost with Cream Cheese Frosting below.
CREAM CHEESE FROSTING
1 8 Ounce Package Cream Cheese (Softened)
3 Tablespoons Butter or Margarine (Softened)
2 1/2 Cups SIFTED Powdered Sugar
2 Teaspoons Vanilla Extract
Combine cream cheese & butter. Beat until light & fluffy. Add remaining ingredients. Beat until smooth. Frost cupcakes.
Yield 2 Dozen Cupcakes.
RUM CAKE
Serves: 16-20
Effort: Easy
Ingredients:
1/2 cup pecans, chopped
1 box Golden Butter Cake Mix (Duncan Hines)
1 small pkg. Instant vanilla pudding
4 eggs
1/2 cup light rum (I use Bacardi)
1/2 cup oil
1/2 cup water
Directions:
Grease and flour bundt pan.
Sprinkle chopped pecans in bottom of pan.
Combine dry cake mix, dry vanilla pudding, eggs, rum, oil, and water.
Mix well.
Bake @ 325� for 1 hr. or until toothpick inserted in center comes out clean.
While cake is still warm, pour rum glaze over it.
Leave in pan 30 minutes so glaze will soak in.
Rum Glaze Ingredients:
1 stick butter/margarine
1 cup sugar
1/4 cup rum
1/4 cup water
Directions:
Blend in saucepan. Bring to a boil and continue to boil 2-3 minutes. Let glaze slightly cool. Pour over warm.
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"Think big thoughts but relish small pleasures"
Comments: A favorite at Christmas! Lots of requests for this recipe!
From: TexasHeart
SIMPLE BUTTERSCOTCH COFFEE CAKE Linder's Back
Ingredients:
1/2 cup chopped nuts (pecans are a favorite here, but walnuts work equally well)
18 FROZEN unbaked dinner rolls (such as Bridgeford/Rhodes)
1 - 3 ounce package Butterscotch pudding (NOT instant..the COOK type)
1/2 cup butter or marjarine
3/4 cup brown sugar
3 teaspoon Cinnamon
Preheated oven to 350 degrees.
Grease a bundt pan. Pour in the chopped nuts. Add frozen rolls. Sprinkle with DRY pudding mix. In a separate pan, melt butter, sugar, and cinnamon. Pour this mixture over the rolls and let rise overnight, covered at room temperature.
In the morning, bake in for 25 - 30 minutes�then enjoy!!
PREPARE THIS COFFEE CAKE THE NIGHT BEFORE YOU PLAN TO SERVE. THEN JUST POP IT INTO THE OVEN IN THE MORNING AND IT WILL BE WARM AND READY IN JUST 1/2 HOUR!!!
Becomes a GIANT pull-apart gooey yummy treat.
I've taken this to the breakfast meetings at the community center, and know enough now, to have printed copies of the recipe available when I do.
"Here's A SUPER EASY recipe for an entirely different kind of coffee cake. This one is for lover's of sticky buns and caramel rolls."
Soul Cakes by Cherry321 adeli
Ingredients:
6 cups sifted all purpose flour
1/2 cup butter
1/2 cup sugar
1 envelope active dry yeast
1/4 cup lukewarm water
1 teaspoon sugar
2 cups milk
2 teaspoons salt
4 teaspoons cinnamon
1/8 teaspoon nutmeg
1 egg white, slightly beaten
Cream shortening and sugar. Dissolve yeast in 1/2 cup lukewarm water to which a teaspoon of sugar has been added. Set aside. Scald milk and add to the creamed mixture. When cooled add yeast mixture and stir until thoroughly blended. Sift together flour, salt, and spice, and add gradually to other ingredients, kneading into a soft dough.
Set sponge to rise in warm place in greased covered bowl. When doubled in bulk, shape into small round or oval buns. Brush tops with slightly beaten egg white. Bake in moderately hot oven (400� F. for 15 minutes. Drop temperature to 350� F. and bake until delicately browned and thoroughly done.
YIELD: 18-24 cakes, according to size.
"This recipe is an adaptation of an old Shropshire formula. The light fluffy buns, delicious for any occasion, are especially appropriate for Halloween. Serve them hot, with plenty of butter and strawberry or raspberry jam. Accompany them with mugs of cider; or with hot chocolate, topped with marshmallows, for the young; or with coffee or tea for those who are older".
"From Feast-Day Cakes from Many Lands by Dorothy Gladys Spicer, � 1960".
TROPICAL DELIGHT CAKE
Ingredients:
1 pkg. (18.25 oz.) yellow cake mix
1 can (12 fl. oz.) CARNATION Evaporated Milk
2 large eggs
1 can (20 oz.) crushed pineapple in juice, drained (juice reserved),
1/2 cup chopped almonds (optional)
3/4 cup sifted powdered sugar
1 cup flaked coconut, toasted
1 container whipped cream
Directions:
PREHEAT oven to 350� .
Grease 13 x 9-inch baking pan.
COMBINE:
Cake mix, evaporated milk and eggs in large mixer bowl.
Beat on low speed for 2 minutes.
Stir in 1 cup pineapple.
Pour batter into prepared baking pan.
Sprinkle with almonds.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool in pan on wire rack for 15 minutes.
COMBINE:
Sugar and reserved pineapple juice in small bowl; mix until smooth.
Spread over warm cake, sprinkle with coconut and remaining pineapple.
Cool completely before serving.
Top with whipped cream, if desired.
From: butterfly lady
VELVETY RED CAKE:
2 Oz Red Food Coloring
3 Tbsp Cocoa
1/2 C. Butter
1 1/2 C Sugar
2 Eggs
2 1/4 C Flour
1tsp Salt
1 Tsp. Bk Soda
1 C Buttermilk
1 Tsp Vanilla
1 Tsp Rice Vinegar(Plain Unflavored)
Mix Food Coloring And Cocoa,
Let Stand-
Cream Butter And Sugar
Add Eggs Than Coloring Mixture-
Combine Flour, Salt And Soda And Add Alternately With Buttermilk-
By Hand Gently Mix In Vanilla And Rice Vinegar-
Pour Into 2 Prepared 10" Round Pans Bake For 35 Minutes At 350== Sub Green Coloring For St. Patty's Day
From: doglover3
VIENNESE RIBBONS kbd1225
Ingredients:
2 1/4 cups sifted flour
1/4 teaspoon salt
1 cup (2 sticks) butter or margarine
1 cup sugar
3 eggs
1 teaspoon vanilla
1 - 15 ounce can toasted slivered almonds (1 cup)
1 cup sour cream
9 Tablespoons red raspberry jam
9 Tablespoons apricot jam
Butter cream frosting (recipe follows)
Red food coloring.
Preheat oven to 350-degrees.
Grease the backs of two baking pans, 9x9x2, well (I use Crisco�, and put waxed paper on the backs of the pan), dust lightly with flour, then tap off.
Sift flour and salt onto waxed paper or foil.
Cream butter or margarine in a large bowl with spoons or electric mixer at medium speed; add sugar, gradually, beating until fluffy. Beat in eggs, 1 at a time, until fluffy; beat in vanilla. Add sifted dry ingredients, a third at a time, stirring with a spoon or beating with a mixer at low speed just until blended.
Spread 1/2 cup of batter on each prepared pan to within 1/4 inch of edges to make a thin layer (this is why I used the waxed paper, so that when each layer is done, I can just lift off the paper ). Bake at 350-degrees for 19 minutes, or just until golden around edges. Carefully loosen layers with a spatula and remove and cool on wire racks. Repeat this, washing, greasing and flouring pans before each baking (again, why I use the waxed paper) to make 7 layers in all.
Put almonds through a food chopper, using fine blade, or chop very fine, and stir into sour cream in a small bowl.
Assemble cakes together in the following manner: Place 1 layer on a cutting board, or cookie sheet; spread with 3 Tablespoons of the raspberry jam, then with 1/4 cup of the sour cream mixture. Place a second layer on top and spread with 3 tablespoons of the apricot jam and 1/4 cup of the sour cream mixture. Repeat for 4 more layers, alternating jam with each layer, and cover with the one remaining layer (this is the top of the cake - so no filling). Place one of the square baking pans on top, weighing it down with an unopened 2-pound food can to press the layers together. Chill overnight.
To make butter cream frosting: Combine 1 1/2 cups sifted 10X (confectioner's powdered) sugar, dash of salt, 3 tablespoons butter or margarine, 2 tablespoons of milk, and 2 teaspoon vanilla in a medium-size bowl, beat until creamy smooth. Measure 2 tablespoons into a cup and tint pink with a drop or two of red food coloring.
When cake is chilled, trim the edges with a sharp knife; spread top and sides with white frosting. While white is still soft, drizzle pink frosting from tip of knife in thin straight lines, 1/2 inch apart, over white frosting, then draw knife through frosting and across lines every 1/2 inch to make a pretty pattern. Chill until frosting is firm.
Cut cake into 6 strips about 1 1/2 inches wide with a very sharp knife, then cut each strip into 6 pieces. (Wrap any leftover cakes in transparent wrap and store in the refrigerator).
"It sounds complicated, but these 'little cakes' are really worth the effort. Enjoy!"
YUM YUM COFFEE CAKE Diamonds2
Ingredients:
1/2 Cup Margarine
1 Cup Sugar
2 Eggs
2 Cups Flour
1 Teaspoon Baking Powder
1 Teaspoon Soda
1/2 Teaspoon Salt
1 Cup Sour Cream
1 Teaspoon Vanilla
NUT TOPPING"
1/3 Cup Brown Sugar
1/4 Cup White Sugar
1 Teaspoon Cinnamon
1 Cup Chopped Pecans
Combine margarine, sugar & eggs. Combine dry ingredients. Add to first ingredients alternating with sour cream beginning & ending with dry ingredients. Add vanilla.
Grease & flour a 13 by 9 by 2 pan. Preheat oven at 350 degrees. If glass dish is used, preheat at 325 degrees.
Pour 1/2 mixture into pan. Sprinkle with 1/2 Nut Topping. Add rest of mixture. Sprinkle rest of Nut Topping.
Bake at 350 degrees for 30 minutes.
"Like David always says YUM, YUM GIVE ME SOME. That is what this coffee cake is all about."
APPLE-NUT BREAKFAST BUNS narekkm
Ingredients:
2 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 teaspoons grated lemon peel
1/4 cup (1/8 pound) butter, chilled, plus 1/2 cup (1/4 pound)
3/4 cup milk
2 tablespoons light corn syrup
3/4 cup firmly packed brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts, pecans or almonds
2 Granny Smith apples (about 12 ounce total)
1/3 cup dried cranberries or other dried fruit to your liking
Preheat oven to 375�.
In a large bowl, whisk together flour, sugar, baking powder, salt, and lemon peel. Cut the 1/4 cup chilled butter into 1/4-inch pieces. With a pastry blender or your fingers, cut or rub butter into flour mixture until it resembles coarse meal. Pour in milk all at once; stir just until combined. Cover with plastic wrap and chill until cool, 10 to 15 minutes.
Meanwhile, in a 1 1/2- to 2-quart pan over medium-low heat, melt remaining 1/2 cup butter. Stir in corn syrup, brown sugar, cinnamon, and nutmeg. Pour mixture into the bottom of an 8- by 8-inch baking pan. (I did this whole step in a pyrex 8x8 glass dish in the microwave. One less pan to clean!!) Peel and core apples and slice as thinly as possible.
Turn dough onto a lightly floured surface. Knead about 15 times, adding just enough flour to keep dough from sticking. With a floured rolling pin, roll dough into a 12-inch square.
Distribute apple slices and dried fruit and nuts over dough, leaving a 1-inch border along top edge. Working from the bottom, roll up dough, squeezing as you go; pinch edge to seal. Cut roll crosswise into 9 slices. Lay slices flat over syrup in pan.
Bake until rolls are golden brown, about 30 minutes. Invert a platter over pan and, holding both tightly together, invert again. Lift off pan and let rolls cool about 15 minutes. Serve warm.
Yield: Makes 9 servings
"This recipe makes a lot of the gooey stuff on the bottom (top when inverted) of the buns. Almost too much; so the last time I made these, I cut back on the ingredients for the syrup portion by about a third and the recipe came out just fine. If you like your cinnamon buns really ooey-gooey then leave the recipe as is."
"I got this recipe from a magazine and have made it three times and it is so easy and quick, too. No yeast makes these buns a cinch when you're in a pinch. I've modified the recipe from the original a bit."