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Cake Recipes

Baking 101 - University of the Pacific

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Baking 101 - University of the Pacific


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Description

Cake Recipes Index ●

Carrot Cakes : INDEX

Chocolate Cakes : INDEX

Lemon Cakes : INDEX

Seed Cakes (various seeds) : INDEX

Upside Down Cakes : INDEX

Apple Cakes : COLLECTION

Apple Coffee Cake

Apple Pie Cake

Banana Bread & Banana Cake

Banana Yogurt Cake

Belle of Amherst Black Cake Recipe

Better Than Sex Cake

Black Bottom Cupcakes

Black Cake : COLLECTION

Brazil-nut date cake

Chocolate Chip Cake

Cocoa Cola Cake

COLLECTION: Cakes Vol

1 (of 5)

COLLECTION: Cakes Vol

2 (of 5)

COLLECTION: Cakes Vol

3 (of 5)

COLLECTION: Cakes Vol

4 (of 5)

COLLECTION: Cakes Vol

5 (of 5)

COLLECTION: 4 More Cakes from Stayka

Dundee Cake

Ethel's Orange Cake

Friendship Cake/Bread

Gateau Basque

Grandma's Applesauce Cake with Raisins and Pecans

Grandma's Gingerbread

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Helen's Apple Coffee Cake

Jewish Apple Cake

Lady Baltimore Cake

Lamingtons

Light Fruit Cake

Liqueur Cakes : COLLECTION

Macaroon Cake

Nut Cakes

Orange Cake

Peach-Glazed Savarin

Pineapple Crumbcake

Pumpkin Cake w/Orange Glaze

Rum Cake

Savannah Cream Cake

Semolina and Yogourt Cake

Seventh Heaven Cake

Spice Cake

Spider Cake

Yoghurt-Glazed Gingerbread

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Carrot Cakes

Carrot Cakes Index ●

Carrot Cake (1)

Carrot Cake (2)

Carrot Cakes : COLLECTION

edu/~mjw/recipes/cake/carrot-cake/index

Carrot Cake

Carrot Cake From: [email protected] (Stephanie da Silva) Date: Wed,

Carrot Cake Dry Ingredients (Combine and set aside): 1 1/3 cups flour 1/2 tsp

ginger Combine: 1 cup sugar 1 cup cooking oil 3 eggs (added separately) Preheat oven to 300 degrees Farenheit

Add the dry ingredients to the wet mixture and stir well

Fold in two cups of grated carrots and 1 cup of chopped walnuts (optional)

Pour into 9x13" non-stick pan and bake for 50-60 minutes or until done

(Make sure it is cooked) Icing: 8 oz

package of cream cheese 1/2 cup butter (or less) 1 1/2 cup of icing sugar (I just add icing sugar 'till the mixture tastes right) amyl

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Carrot Cake

Carrot Cake From: [email protected] (Eric Bergman) Date: 15 Sep 1993 00:50:09 GMT

This is from a friend

I am a very big carrot cake fan,

and I have yet to taste a better one than this in any restaurant or friend's house

cups sifted flour teaspoons baking powder teaspoons baking soda teaspoon salt teaspoons cinnamon

large eggs cups oil cups sugar cups coarsely grated carrots 8 oz can crushed pineapple (drained) cup chopped walnuts or pecans cup shredded sweetened coconut

Sift together flour,

In a large bowl,

Add flour mixture a little at a time,

mixing well after each addition

Add carrots,

and coconut and blend thoroughly

Turn into either:

If removing cake from pan,

let cool for about ten minutes before removal

Cool completely

Frost w/cream cheese frosting

Carrot cake will keep well in refrigerator for at least a week

Cream Cheese Frosting

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Carrot Cake

Cream together with vanilla

Sift in confectioner's sugar and blend well

If too thick,

add one teaspoon of milk to thin frosting

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Carrot Cakes : COLLECTION

Carrot Cakes : COLLECTION From: [email protected] (Mostly Harmless) Date: Tue,

Contents ●

United Airline Carrot Cake

Carrot Cake

Carrot Cake

"Trash Cake"

Swiss Carrot Cake

Carrot-Pineapple Bundt Cake

Carrot Nut Cake

Carrot Cake

Pineapple-Carrot Cake

Swiss Carrot Cake

Wheat-Germ Carrot Cake

Yugoslav Carrot Cake

Darling Carrot Cake

Jennifer's Carrot Cake

Black Walnut Carrot Cake With Buttermilk Glaze

Bourbon Carrot Cake With Bourbon Glaze

Carrot & Cranberry Cake

Honey Carrot Cake

Brown Sugar Carrot Cake

Carrot Pineapple Cake With Buttermilk Glaze

Basic Cream Cheese Frosting & Variations

++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Here are some carrot recipes i have gathered from the net lately

! From: [email protected] (Kathleen Creighton) Subject: Here's Carrot Cake

! There have been several requests here lately for a *good* carrot cake recipe and I haven't seen any replies

I got this recipe from rec

! The original article was posted by

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Carrot Cakes : COLLECTION

Dorothy Westphal,

and it has been my favorite ever since

The flavor and texture of both cake and frosting are excellent,

! United Airlines Carrot Cake 13x9" pan 350 degrees

corn oil 1 1/2 cup sugar 2 cups eggs 3 grated carrot 1 1/2 cup [about 2 large or 3 med] flour 2 cup baking soda 2 t salt 2 t cinnamon 1 t allspice 1 t vanilla 1 t cornstarch 1 T walnuts,

chopped 3/4 cup =========== mix until blended

beat in other stuff till fluffy

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ *

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Carrot Cakes : COLLECTION

Carrot cake: 350 g (12

Mix together and sift

300 g (10

you can use a little more cloves or cinnamon) 2 pinch ground cloves 1 pinch of salt Add all to the flour/baking powder mix 250 g (8

Mix to the previous ingredients

4 eggs,

beaten 200 g (7 oz) melted and cooled margarine

Stir with a wooden spatula until smooth

Pour into a loaf pan,

whose sides and bottom were previously buttered

Cook for about 65 min

on the lowest rack of the oven,

preheated at 180 Celsius (350 F)

After 50 min

you can "plant" little marzipan carrots in a row on the top of the cake

Cool down

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ * A friend of mine here at work makes the most outrageous carrot cake I've ever tasted

Her name is Lynn and here's her recipe: 3 2 1 1 1 4 1 1 2 2 1

c all-purpose flour 1/2 c'sugar tbs

salt large eggs 1/2 c'salad oil tsp

vanilla extract c'packed shredded carrots c'chopped walnuts 20 oz

can crushed pineapple (w/juice)

Preheat oven to 350 degrees F

Grease and flour two 10-inch round cake pans

In a large bowl with a spoon,

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Carrot Cakes : COLLECTION

In a small bowl,

Stir in salad oil and vanilla extract

Stir egg mixture,

walnuts and crushed pineapple into flour mixture just until flour is moistened

Pour batter into pans

Bake 40-45 minutes until toothpick comes out clean

Cool cake in pans on wire racks for 10 minutes

Remove cake from pans

When cake is cool,

frost with Creamy Cheese Frosting (below)

Creamy Cheese Frosting In large bowl,

beat 12 oz packages of cream cheese (softened),

lemon juice and 1 1/2 tsp vanilla extract until smooth

Gradually beat in 5 1/2 c'confectioners' sugar until smooth

++++++++++++++++++++++++++++++++++++++++++++++++++++ * This sounds a lot like something I make that I simply call "Trash Cake

I take a carrot cake recipe and then start adding to it

Usually I'll toss in some nuts,

shredded coconut and crushed pineapple (and anything else you can think of will probably be good too)

I bake it in a bundt pan

For the icing,

I take about 1/2 a small can of orange juice concentrate,

add a tablespoon or two of sugar and boil it for a few minutes and drizzle it over

Serve chilled

(chilling seems to bring the flavors out better)

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ * From: [email protected] (Joelle Mornod) Organization: Ecole Polytechnique Federale de Lausanne Here,

I'll be really nice with you and send a bunch of wonderful recipes from Europe

They're half in metric half in American measures (I have to type the recipes in as I don't have my recipes on the computer,

so I got tired of typing & converting all the time

so for your help : FLOUR SUGAR FLUIDS

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Carrot Cakes : COLLECTION

separated 300g sugar 1 Tbs lemon zest 300 g grated carrots (it doesn't need to be precisely measured) 300 g almonds (I use less,

and most of the time substitute walnuts for half the almonds) 4 Tbs flour 1/2 tsp cinnamon 1 pinch clove powder 1 t baking powder 1 pinch salt 1 Tbs kirsh or rhum (it won't kill the kids,

but it's optional) beat yolks,

sugar and zest until "white" and foamy

Add carrots and nuts,

salt and kirsh Beat egg whites until stiff,

carefully fold them into cake mixture

Bake at 350F for 90 minutes You can glaze it with heated apricot jam,

or serve powdered with confectioners sugar or with the following cream cheese frosting: Cream cheese frosting: (enough for at least 2 layers) 2 packages cream cheese (8 oz) 60 g softened butter (3 oz) : 2 tsp vanilla : 15 oz (1 lb) conf

+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ From: [email protected] (Josette Giacobbi) Subject: Carrot-pineapple Bundt Cake * Someone requested a carrot cake w/pineapples

CARROT-PINEAPPLE BUNDT CAKE 3 2 1 2 1 1 1 2 3 1

This is very good:

cups flour cups sugar 1/2 teas baking soda teas cinnamon 1/2 teas salt teas baking powder can (8-3/4 oz) crushed pineapple cups raw carrots,

grated & loosely packed eggs beaten 1/2 cup salad oil http://www

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Carrot Cakes : COLLECTION

Mix together flour,

Drain pineapple,

Add syrup to dry mixture

All eggs,

Beat 3 minutes

Stir in pineapple,

Bake 325 for 1-1/2 hours

Cool 10 min in pan before unmolding

Sprinkle w/power sugar

+++++++++++++++++++++++++++++++++++++++++++++++++++++ From: [email protected] (Jann Springer) Subject: Carrot Nut Cake with Cream Cheese Icing Date: Fri,

it comes out very moist and the icing is delicious

Carrot Nut Cake 1 C

butter (at room temperature) 1 1/2 C

nutmeg 4 eggs (at room temperature) 3 C

baking powder (** or 1 1/2 tsp

+ 1 T water if altitude > 5000 ft) 1/2 tsp

fresh orange juice (at room temperature) 2 C

finely grated carrots (at room temperature) 1/2 C

finely chopped walnuts or pecans 1 tsp

vanilla In a large mixing bowl,

and brown sugar until mixture is light and fluffy

Add the cinnamon,

Beat in the eggs,

Into a large bowl,

Add the flour mixture alternately with the orange juice,

beginning and ending with the flour mixture

Stir in the carrots nuts and vanilla

Pour the batter into a greased and floured 9"x12" pan (or 10" tube pan) and bake at 350 degreesF for 45-60 minutes or until the cake tests done

Let the cake cool and ice with Cream Cheese Icing

Serves 14-16

Cream Cheese Icing 4 oz

cream cheese (at room temperature) 1/2 C

butter (at room temperature) 2 1/2 C

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Carrot Cakes : COLLECTION

1/2 tsp

cream together the cream and butter

Slowly add the confectioners sugar and vanilla and blend until the mixture is smooth

Spread icing on a cooled cake

Originally from: La Bonne Cuisine: Cooking New Orleans Style,

The Women of All Saints' Episcopal Church River Ridge,

Louisana ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ From: [email protected] (Charles & Carol Lynne Shotton) Subject: Carrot Cake Date: Wed,

CARROT CAKE

cups flour cups sugar teaspoons baking soda teaspoons cinnamon teaspoon salt cup salad oil

4 3 1 1 8

shredded teaspoon vanilla cup nuts,

chopped (optional) ounces crushed pineapple,

Pre heat oven to 350

Sift dry ingredients together

Add the oil and eggs one at a time

Beat until thoroughly mixed

Add carrots and vanilla

Mix well

Pour into greased and floured 9 x 13 inch pan,

Icing: 1/2 cup butter softened 1 pound confectioners' sugar 8 ounces cream cheese,

softened Mis all ingredients together

Spread on top and sides of the cake

I keep this in the 'fridge because of the cream cheese icing

Hope you enjoy the cake

Carol Lynne Shotton +++++++++++++++++++++++++++++++++++++++++++++++++++

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Carrot Cakes : COLLECTION

ingredients in the following order: C flour tsp baking powder 1/2 tsp baking soda 1/4 tsp salt tsp cinnamon C sugar C salad oil eggs C finely grated carrots (8 1/2 ounce) can crushed pineapple (well drained)

Pour into ligtly greased 7-1/2x11-1/2-inch baking pan

Bake at 350 F for approximately 1 hour

Mix 4 2 1

well together: eggs C sugar C oil,

Add 2 2 1

to liquid mixture (beat well after each addition): C grated carrots C crushed pineapple (well drained) C walnuts,

Add sifted dry ingredients

Mix well

Pour into greased and floured 9x13-inch pan

Bake at 350 F for 40 minutes

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Carrot Cakes : COLLECTION

2 2 1 1 2

C sifted all-purpose flour tsp baking powder 1/2 tsp baking soda tsp salt tsp cinnamon

In large mixing bowl,

beat thoroughly with electric mixer: 1 1/2 C salad oil 2 C sugar

beating well after each addition: 4 eggs

Sift flour mixture into egg mixture

Beat thoroughly

Stir in: 2 C grated carrots 1 small can crushed pineapple 1 1/2 C chopped walnuts or pecans 1 tsp vanilla extract

Pour batter into well-greased and floured 9x13-inch pan,

Bake in preheated 350 F oven for 1 hour,

or until cake passes toothpick test

Let cool in pan 5 minutes

Turn onto cake rack to finish cooling

Mix 1 1 3

in: Tbl grated orange peel 1/2 tsp vanilla extract C grated carrots

In separate bowl,

combine: 1 1/2 C wheat germ 2 C flour 3 tsp baking powder 1 1/2 tsp salt 1 1/2 tsp cinnamon 3/4 tsp nutmeg

Stir into carrot mixture

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Carrot Cakes : COLLECTION

Add: 1 C raisins 3/4 C chopped pecans

Turn into greased and floured 10-inch bundt pan

Bake in 350 F oven 60

or until cake passes the toothpick test

Cool in pan 10 minutes

Remove to cake rack to finish cooling

Stir in: 1 C grated carrots 1 C minced walnuts 1 1/2 C flour 1 tsp baking powder 1/4 tsp nutmeg 1/2 tsp cinnamon 1 tsp vanilla 1/8 tsp salt 1 C oil

Mix together and add to mixture: 2 1/2 Tbl hot water 1/2 tsp baking soda

Beat until foamy 4 egg whites

Add to egg whites and beat until stiff and glossy: 1/2 C sugar

Fold egg whites into flour mixture

Turn into greased 9x13-inch pan lined with greased waxed paper

Bake at 350 F 45 minutes or until cake tests done

Remove from pan,

remove paper and slice cake into halves,

carefully mark the mid-point of the layer with toothpicks placed frequently around the middle of the cake

An electric knife works well to do the actual cutting

Use a bread

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Carrot Cakes : COLLECTION

knife if you don't have an electric knife

) Cover the bottom half of the cake with cream cheese filling (recipe follows)

Cover filling with: 1/2 C strawberry,

Top with remaining cake half and frost cake with whipped cream,

sweetened to taste with powdered sugar

Cream cheese filling: 8 ounces softened cream cheese

Gradually beat sugar into cream cheese until smooth and fluffy

by Renny Darling) * Beat together: 4 eggs 1 1/2 C Crisco oil 8 ounces cream cheese 1 tsp vanilla

and beat until well mixed: 2 C flour 2 C sugar 2 tsp baking powder 2 tsp cinnamon 1 tsp baking soda 1/2 tsp salt

and mix well: 1 C chopped walnuts 3 C grated carrots

Pour batter into a greased and floured 9x13-inch pan,

Bake at 350 F for about 40-45 minutes (for 9x13 pan) or about 35-40 minutes (for 9-inch round pans)

Do toothpick test for doneness

Oregon,

and won a prize in a cooking contest) *

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Carrot Cakes : COLLECTION

(This recipe recommends,

baking and frosting the cake 2 days in advance of serving,

and then allowing it to season in the refrigerator) Mix for 2 minutes at highest speed on electic mixer: 3 C unbleached white flour 2 C sugar 1 C shredded coconut 2 1/2 tsp baking soda 2 1/2 tsp cinnamon 1/4 tsp nutmeg 1 tsp salt 2 C shredded carrots 1 1/4 C oil 2 tsp vanilla 1 tsp grated orange zest 1 (11 ounce) can mandarin oranges (undrained) 3 eggs

Pour into 9x13-inch pan and bake at 350 F for 40-50 minutes

Let cool in pan for 10-20 minutes before removing

Grease a 10-inch tube pan

Mix tegether: 3 C grated carrots 4 eggs 1 1/2 C oil 2 C sugar 2 C sifted flour 1 C chopped black walnuts 1 tsp vanilla 1/4 tsp black walnut extract 1 tsp cinnamon

Bake 90 minutes

Remove from oven and,

glaze with: Buttermilk Glaze Blend 1/2 1 C 1/2

well: C buttermilk sifted powdered sugar tsp baking soda

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Carrot Cakes : COLLECTION

Pour on top of hot cake

Let stand for 1 hour

Beat into the above mixture: 2 eggs

Stir in: 1 C flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg

Add 3 1 1

and mix well: Tbl Bourbon 1/2 C grated carrots C chopped pecans

Pour into greased and floured 9x9-inch cake pan

Bake at 325 F for 40 minutes

Cool in pan

Bourbon glaze Blend together: 1 C powdered sugar 2 Tbl hot water 1 Tbl Bourbon

Spread over cooled cake

sift together: 3 C sifted flour 2 tsp baking powder 1 tsp baking soda http://www

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Carrot Cakes : COLLECTION

salt cinnamon nutmeg ground cloves

and mix well: C packed light brown sugar C sugar C oil eggs,

beaten C whole cranberry sauce

Stir in: 1 C grated carrots 1/2 C chopped candied lemon peel

Pour into greased and floured tube pan

Bake at 350 F for 90 minutes,

or until cake springs back when lightly touched

Add and mix thoroughly: 1 1/2 C oil

beating thoroughly after each addition: 4 eggs

Add and mix thoroughly: 1 1/2 C honey 1 tsp vanilla

Blend in: 3 C grated carrots 1/2 C chopped pecans or walnuts

Pour into greased 9x13-inch baking pan

Bake at 350 F for 1 hour

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Carrot Cakes : COLLECTION

Add and mix thoroughly: 1 C oil

beating thoroughly after each addition: 4 eggs

Blend in: 3 C grated carrots 1 C chopped pecans or walnuts

Pour into greased 9x13-inch baking pan

Bake at 350 F for 45 minutes

In separate bowl,

combine: 3 eggs 1/3 C oil 3/4 C buttermilk 2 tsp vanilla

Add wet ingredients to dry,

Stir in: 1/2 C drained crushed pineapple 2 C shredded carrots 1 C chopped pecans 1 C coconut

Pour into greased and floured 9x13-inch baking pan

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Bake at 350 F for 45 minutes,

Buttermilk Glaze In a saucepan,

combine: 2/3 C sugar 1/3 C butter 1/3 C buttermilk 2 tsp corn syrup 1/4 tsp baking soda

Simmer for 5 minutes

Stir in: 1 tsp vanilla

Punch holes in warm cake and pour hot glaze over top

softened 1/2 pound cream cheese,

softened 1 pound powdered sugar 1 tsp vanilla 1/4 tsp salt milk (perhaps 3 or 4 Tbl) to thin frosting to spreading consistency 1 C chopped,

toasted pecans or walnuts (optional)

Beat butter and cream cheese until fluffy

Blend in vanilla and salt

Gradually add powdered sugar,

beating until smooth and creamy

Gradually beat in milk,

until proper spreading consistency is obtained

Blend in nuts,

or sprinkle them on top of the cake after you have frosted it

Variations: Omit the salt and use unsalted (sweet) butter

Add more vanilla

Try 1 Tbl,

Then add or subtract based on taste

Change the ratio of cream cheese to butter (2:1 in the above recipe)

I have seen ratios as low as 4:3

There is no upper bound on the ratio,

as I have seen recipes which use no butter at all

Just cream cheese,

Replace half of the vanilla extract with almond extract,

Rather than using milk to thin the frosting,

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Stir in 1/4 C minced maraschino cherries

Replace all or part of the nuts with toasted coconut flakes

Replace 1/2 C powdered sugar with 1/2 C firmly packed brown sugar

Melt the brown sugar with all of the butter and a little milk

Then beat in the cream cheese and the rest of the ingredients (remember to remove 1/2 C of the powdered sugar)

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Chocolate Cakes

Chocolate Cake Recipes Index ●

Black Forest Cake : COLLECTION

Chocolate Mayonnaise Cakes (INDEX)

Chocolate Zucchini Cakes : COLLECTION

Chocolate Zucchini Cake

Death By Chocolate : COLLECTION

Flourless Chocolate Cake

Flourless Chocolate Cake

German Chocolate Cake (1)

German Chocolate Cake (3)

German Suprise Chocolate Cake

Peanut Butter Buttermilk Chocolate Cake

Chocolate Fudge Cakes (INDEX)

Chocolate Genoise Cake

Black Forest Cherry Cake

SacherTorte from an Austrian

Sourdough Chocolate Cake

Valrhona Chocolate Cake

check the contents of the collections of cake recipes

Many non-cross-indexed individual files that were reposted in collections have been erased in order to save diskspace,

- Amy amyl

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COLLECTION: Black Forest Cake

COLLECTION: Black Forest Cake From: [email protected] (Carole A

Resnick) Date: 21 Oct 1993 06:32:07 GMT

Title: Black Forest Trifle

Servings: 4 1/2 3 1/3 1/2 1/4 2 2 1

Put 4 cups of the milk into a large,

Add unsweetened chocolate (3

Heat over moderate heat,

until bubbles form on milk around edges of pan

Remove from heat and set aside

Put cornstarch,

salt and remaining 1/2 cup milk into a small bowl

Use a whisk to stir mixture until all dry ingredients are moistened and no lumps remain

Be sure mixture is well stirred just before adding to hot milk

Using a wire shisk,

stir hot milk mixture in saucepan while gradually adding cornstarch-milk mixture

Return saucepan to heat and cook over moderately high heat,

Boil 1 minute,

Remove from heat and stir in vanilla

Spoon 1/3 of pudding into a 2 quart souffle dish or glass bowl

Top with 1/3 of cookie crumbs

Set aside 1/2 cup cherry-pie filling

Gently spoon half of remaining pie filling onto crumbs in bowl

repeat layering with another third of chocolate pudding,

the remaining pie filling and the remaining chocolate pudding

Spoon remaining cookie crumbs around chocolate pudding to form a border

Fill center with reserved 1/2 cup pie filling

Refrigerate,

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COLLECTION: Black Forest Cake

Title: Black Forest Chocolate Chocolate Cups

semisweet chocolate chips black cherry preserves milk chocolate chips confectioners' sugar Red food coloring

Stir the semisweet chocolate in a medium-size heavy saucepan over very low heat until melted and smooth

Spoon about 1/2 teaspoon of the melted chocolate into each of twenty-four 1-inch paper or foil bonbon cups

Drop about 1/4 teaspoon preserves into each cup

Spoon enough of the remaining melted chocolate into each cup to fill to the top

Set the cups aside

Stir the milk chocolate chips in a small heavy saucepan over very low heat until melted and smooth

Remove fromthe heat and set aside

Stir the confectioners' sugar and 1/2 to 1 teaspoon of water in a small bowl until blended and smooth

stirring to a light pink color

Spoon the melted milk chocolate and the icing into separate heavy-dutp sandwich bags

Seal or twist the bags shut

cut a tiny hole in one corner of each

Pipe icing in lines across the tops of the chocolate cups

Pipe chocolate in lines crosswise to the icing

Refrigerate at least 30 minutes until set

Store in an airtight container in the refrigerator for up to 1 week

Makes 2 dozen cups

Nov 1990] Posted by Fred Peters

Title: Black Forest Cherry Cake

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COLLECTION: Black Forest Cake

In a bowl,

In double boiler or microwave,

In another mixing bowl,

cream butter and sugar until light and fluffy

Add eggs,

Add melted chocolate and gradually add the flour mixture

Add almond extract

Pour batter into greased and floured pans

Bake in a preheated 350 degree oven for 30-35 minutes,

or until a cake tester comes out clean

Cool in pan 5 minutes,

Cut each layer horizontally,

FILLING AND TOPPING: Need a pastry bag with a star tube

In a mixing bowl,

Gradually add confectioners' sugar

Sprinkle 1/3 kirsch on a layer of the cake

Cover with whipped cream and add 1/3 of the drained cherries

Place a second layer on top and repeat

Then a third

Top the cake with a fourth layer

Spread 2/3 of the remaining whipped cream on the top and sides of the cake

Place last amount of whipped cream in a pastry bag and pipe rosettes of whipped cream around the top edge

Top rosettes with stemmed cherries and garnish top center and sides with chocolate curls (made by shaving a chocolate bar with a vegetable peeler)

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Chocolate Mayonnaise

Chocolate Mayonnaise Cake Recipes Index ●

Stephanie da Silva's Collection

Chocolate Mayonnaise Cake (1)

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Stephanie da Silva's Chocolate Mayonnaise Cake Collection

Chocolate Mayonnaise Cake 1 From: [email protected] (Stephanie da Silva) Date: Wed,

Add wet ingredients

Mix until smooth (about 2 minutes)

Pour into greased and floured pan (8"x8",

Bake at 350F for 35-45 minutes

Use toothpick test

Chocolate Mayonnaise Cake From: [email protected] (Stephanie da Silva) Date: Wed,

It is a fragile cake,

and so doesn't lend well to layers (it's possible,

We usually make it in a 9x13x2 pan and frost it in the pan so that it's easy to transport to family gatherings

It is also a very easy cake

you can make it in one bowl with a wooden spoon

Be sure to use real mayonnaise (not light) and cold water so that the mayonnaise doesn't separate

The mayonnaise is the shortening and the eggs

Sift together: 2 cups flour 1 cup sugar 1/2 cup cocoa 1 1/2 tsp baking powder 1 1/2 tsp baking soda Add: 1 cup (+~2 tbsp) ice water 2 tsp (+) real vanilla extract http://www

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Stephanie da Silva's Chocolate Mayonnaise Cake Collection

When mixed thoroughly,

fold in: 1 cup real mayonnaise If you're using a mixer,

fold the mayonnaise in by hand

Stir just til mixed

Pour into a greased and floured (or Baker's Joy'ed) 13x9x2 pan and bake 30 minutes at 350 F

Cake is done when it starts to pull away from the sides of the pan and the top starts to crack

you can also use a toothpick test

Cool five minutes before removing from the pan

Frost with canned frosting or homemade butter frosting: 1/2 stick butter 1 lb powdered sugar (dash salt) 1/2 cup cocoa (optional) 2 tbsp (+) milk 1 tsp (+) vanilla

Cream butter,

1/2 sugar,

Add cocoa and 1 tbsp milk

Add sugar and milk til the consistency is right and then beat at mixer's highest speed

Frost cake immediately

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Chocolate Mayonnaise Cake (1)

Chocolate Mayonnaise Cake (1) From: [email protected] (Mostly Harmless) Date: Tue,

vanilla 1 cup mayonnaise (can use lit or low-fat) 1 1/3 cups water

Grease and flour bottoms of 2 9x1/2-inch round cake pans

In medium bowl,

In large bowl with mixer at high speed,

Reduce speed to low

beat in mayonnaise until blended

Add flour mixture in 4 additions alternately with water,

beginning and ending with flour mixture

Pour into prepared pans

Bake at 350 F for 30 to 35 minutes or until cake springs back when touched lightly in center

Cool in pans on wire racks for 10 minutes

Remove from pans

Fill and frost as desired

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Chocolate Zucchini Cakes : COLLECTION

Chocolate Zucchini Cakes : COLLECTION From: [email protected] (Micaela Pantke) Date: Mon,

From: [email protected] (Sheila Wallace) CHOCOLATE ZUCCHINI CAKE ======================= Ingredients:

mixing well after each addition

Combine and stir into

vanilla extract grated orange peel grated zucchini

Add dry ingredients,

alternating with 1/2 cup milk,

then add 1 cup chopped nuts if desired

Pour into greased and floured Bundt or 9x13 inch cake pan and bake for 1 hour at 350 degrees F

Cool and drizzle with any glaze

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% From: [email protected] (Michelle A McNichol) Source: "Too Many Tomatoes,

Squash,

Beans and Other Good Things: A Cookbook for When your Garden Explodes" By Lois M

Landau and Laura G

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Chocolate Zucchini Cakes : COLLECTION

Published by Harper Perennial,

A division of Harper-Collins Publishers

CHOCOLATE ZUCCINI CAKE ====================== Ingredients:

approximately 6 inches long Stir until blended

Pour into greased,

Sprinkle on top 1/2

Bake at 325 F for 45 minutes

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

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Chocolate Zucchini Cake

Chocolate Zucchini Cake From: [email protected] (Kirk Marple) Date: 9 Sep 1993 19:08:08

or 3/4 cup) butter 2 cups sugar [note: I usually reduce this to about 1 1/2 cups] 3 eggs 2 teaspoons vanilla extract 1 tablespoon grated orange zest 2 cups grated raw zucchini 2 3/4 cups all-purpose flour 1/2 cup unsweetened cocoa 2 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 cup milk 1 cup chopped walnuts [I omit these,

and it still tastes great] Preheat oven to 350 F

Grease and flour two 9 inch round pans or a 10 inch tube (or bundt) pan

Cream the butter and slowly add the sugar,

Beat in the eggs and mix thoroughly

Add vanilla,

orange zest and zucchini and blend well

The batter make look curdled at this point,

but it will become smooth later

Sift together the remaining dry ingredients and add to the zucchini mixture along with the milk

Beat thoroughly,

Pour into pan(s) and bake layer cakes for 35-40 minutes,

or until a knife inserted into the centre comes out clean

Remove from oven,

and either sprinkle with confectioners sugar (that is all we do,

since it is very moist as it) or frost with Coffee Frosting (I haven't tried this,

Coffee Frosting 3/4 cup sugar 1/2 teaspoon cream of tartar pinch of salt 2 egg whites

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Chocolate Zucchini Cake

Set over simmering water on low heat

Beat for 5-7 minutes,

or til frosting stands in peaks

Remove from hot water,

and continue beating until it forms soft,

Beat in the vanilla

There will be enough to frost an 8 or 9 inch two layer cake or a 9-10 inch tube cake

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Death By Chocolate

Death By Chocolate

Contents ●

Death By Chocolate I

Death By Chocolate II

Death by Chocolate I

double-acting baking powder 1/2 tsp

sugar 2 large eggs 1 stick unsalted butter at room temperature,

cocoa 1 12-oz package semisweet chocolate chips powdered sugar Sift flour,

Place in a small bowl

Beat the sugar and eggs in a large mixing bowl until sugar is dissolved

Add butter and mix into egg mixture thoroughly

Add sour cream,

Add flour mixture and cocoa and beat slowly just until flour is absorbed

Do not overbeat

Fold in chocolate chips and pour into buttered Bundt pan

Bake at 350 degrees F for 1 hour

When cool,

Variation: Replace 1/4 c

of the water with Grand Marnier

Death by Chocolate II

INGREDIENTS

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Death By Chocolate

DIRECTIONS

chocolate cake mix instant chocolate pudding (4 serving size (1/2 cup per serving)) oil water (I sometimes substitute Grand Marnier here) sour cream eggs chocolate,

Mix ingredients,

Pour into greased Bundt pan

Cook at 350 for 55 minutes

Cool 15 minutes and remove from pan

Believe me,

frosting is not necessary with this cake

It's from Dom DeLuise's cookbook and is called Death by Chocolate II

(Death by Chocolate I is completely from scratch) Additional Notes (mine,

not Dom D's): 1) This stuff is *very* thick

I skipped the mixers and just used a spoon to mix for about 3-4 minutes until there was no more visible dry ingredients

this and had a significantly moister but still dense cake

My best results to date were by using the chocolate "pudding in the box" cake mix combined with 1/2 cup oil

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Flourless Chocolate Cake

Flourless Chocolate Cake From: [email protected] (Michele Hardy) Date: Thu,

This in in response to Article 4166 from [email protected] (for some reason I can't locate the article on my system) requesting a flourless chocolate cake recipe

The source is The Uncommon Gourmet by Ellen Helman,

a cookbook I HIGHLY recommend for everyone from the novice to the experienced cook

I have not made this but everything else I have made from this cookbook has been excellent

CHOCOLATE RASPBERRY TORTE

and glazed with a dark chocolate icing

There is no mistake in the ingredients-this is a flourless cake

separated 1 cup sugar sweetened cocoa Chamboard Cream (recipe follows) Chocolate Icing (recipe follows) 1/3 cup sliced,

toasted almonds for garnish (how to follows) 1

Preheat the oven to 350F degrees

Butter an 11x17-inch jelly roll pan and line it with wax paper

Grease the paper lining

In the top part of a double boiler,

melt the chocolate with the instant coffee,

Remove from the heat to cool

With an electric mixer,

beat the egg yolks until light and fluffy

Gradually add the sugar and continue beating until the mixture is very thick and pale in color

Stir in the cooled,

In a separate bowl,

beat the egg whites until stiff peaks form

Gently fold the beaten whites into the batter,

blending until no traces of white remain

Spread the batter evenly in the pan and set in the oven for 15 minutes,

or until the cake springs back to the touch

Be careful not to overbake

Remove the pan to a rack and cover the cake with a damp towel for 30 minutes,

Remove the towel and loosen the cake from the baking sheet

dust the top generously with the cocoa

Turn the cake over http://www

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Flourless Chocolate Cake

onto a sheet of wax paper and carefully remove the paper lining from the bottom

Cut the cake into fourths-and let cool completely before filling and frosting

Spread equal amounts of the Chambord cream over 3 of the cake layers

Arrange one cake layer on a plate

Assemble one filled layer on top of another,

capping them with the plain layer

Pour the warm chocolate glaze over the torte

Work quickly as the icing sets fairly fast

Garnish the top with the sliced almonds

Refrigerate until serving time

This dessert may be frozen

Defrost 2 hours in the refrigerator before presenting to appreciative guests

CHAMBORD CREAM 1 cup heavy cream,

well chilled 2 tablespoons confectioner's sugar 3 tablespoons Chambord 1

In the bowl of an electric mixer,

beat the cream until thickened

Add the sugar and Chamboard wand whip until soft peaks form

CHOCOLATE ICING: 4 ounces dark sweet chocolate 1/3 cup butter 2 teaspoons Chambord 1

Melt the chocolate and butter together in the top part of a double boiler,

Remove the pot from the heat and stir in the Chamboard

Spread while warm,

glazing the top and sides of the torte Enough cream and glaze for one torte

HOW TO TOAST NUTS

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Flourless Chocolate Cake

Spread nuts out on a cookie sheet and bake in a 350F degree oven for 5 to 10 minutes until golden

Different sizes and types of nuts toast at varying times

so you have to keep a watchful eye on the oven

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Flourless Chocolate Cake

Flourless Chocolate Cake From: [email protected] (Matt Austern) Date: 07 Sep 1993 06:18:14 GMT

Flourless Chocolate Torte (from David Thomas) INGREDIENTS: 7 eggs 9 oz butter 18 oz semi- or bittersweet chocolate Bring eggs to room temperature or slightly above

(Soaking them in warm

Melt chocolate and butter in a double boiler

Beat eggs to three times their volume

Gradually fold in the chocolate-butter mixture

Pour the frothy chocolate-egg-butter mixture into a pan

springform) Have a water bath prepared in the oven,

and set the pan in the water bath

Bake uncovered for 5 minutes at 425 F,

and covered for another 10 minutes

Make sure that the torte is sufficiently done

Let the torte cool before eating

It's particularly good with whipped

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German Chocolate Cake 1

German Chocolate Cake From: [email protected] (Stephanie da Silva) Date: Wed,

stiffly beaten 1 tsp vanilla 2 1/2 cups flour 1 tsp baking soda 1/2 tsp salt 1 cup buttermilk Melt chocolate in boiling water

Cream butter and sugar until fluffy,

Add dry ingredients alternately with buttermilk

Fold in egg whites

Pour into three 9" pans,

lined on bottoms with wax paper

Bake at 350 for 30-35 minutes

Frost tops with Coconut Pecan Frosting,

Coconut Pecan Filling and Frosting 1 cup evaporated milk 1 cup sugar 3 egg yolks 1/2 cup butter 1 tsp vanilla 1 1/3 cup coconut 1 cup chopped pecans Combine all except coconut and pecans in a saucepan

Cook over medium heat,

When mixture thickens,

Stir in coconut and pecans

Cool until spreadable

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German Chocolate Cake

German Chocolate Cake From: "Tara L

Taylor" Date: Fri,

-0400 CAKE

vanilla 2 1/2 C cake flour 1 tsp

baking soda 1/2 tsp salt 1 C buttermilk 4 egg whites stiffly beaten FROSTING

Preheat oven 350 degrees F Grease 3 round cake pans (8" or 9") line bottoms with wax paper

Pour boiling water over chocolate and stir until melted

Cream butter and sugar,

On low speed blend in chocolate and vanilla

Mix together flour,

Alternate mixing flour and buttermilk into batter

Fold in egg whites

Bake for 35-40 min

or 30-35 min (9") or unitl top of cake springs

Cool completely

In a saucepan,

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German Chocolate Cake

Frost in between layers and top of cake

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German Suprise Chocolate Cake

German Suprise Chocolate Cake From: [email protected] (Brian Scherer) Date: Wed,

German 2 1/4 Cups flour 1 tsp

baking soda 2/3 cup shortening 1 1/2 tsp

baking powder 1 1/2 cup sugar 3 eggs 1/2 cup cocoa 2/3 cup sourkrout (chopped,

Cream butter and sugar together

Add eggs one at a time 3

Add beer 4

Add cocoa 5

Sift together flour,

Add to creamed mixture slowly,

Put into a slightly greased 9 by 15 baking pan

cream cheese softened 1/2 cup confectionery sugar 2 tbsp

Cream cream cheese Add cream and vanilla Add sugar slowly Spread over top of cake

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Peanut Butter Buttermilk Chocolate Cake

Peanut Butter Buttermilk Chocolate Cake From: [email protected] (Stephanie da Silva) Date: Wed,

2C 2C 1/2t 1/2C 1C 1/2C 3T 2 1t 1/2C 1t 2T

Flour Sugar Salt Margarine Water Vegetable Shortening Cocoa ( heaping ) Eggs ( beaten ) Baking Soda Buttermilk Vanilla Peanut Butter

Place in large mixing bowl: Flour,

( Combine Mixture ) Place in saucepan: Margarine,

Shortening,

Bring to boil and pour over flour mixture

Mix Well

Place in another bowl: eggs,

Baking Soda,

Buttermilk,

Mix Well add this mixture to hot mixture

Mix Well

Bake in greased and floured 9 x 13-inch pan at 350F for 15-20 min

While cake is HOT spread very thin layer of Peanut Butter on it

( you may not use all of the Peanut Butter )

Icing 1/2C Margarine 3T Cocoa ( heaping ) 16oz 1 Box Powdered Sugar 1t Vanilla 1/2C Chopped Nuts ( Optional ) 6T Milk Melt Margarine and Cocoa in saucepan,

Mix Well

Take off heat and add powdered sugar,

Vanilla,

and Milk ( add just enough milk to make the icing thin enough to spread)

Mix Well

ICE CAKE WHILE HOT

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Chocolate Fudge Cake

Chocolate Fudge Cake Recipes Index ●

Chocolate Fudge Cake

Mallo-Nut Fudge Cake

Best Fudge Cake

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Chocolate Fudge Cake Collection

All cakes here: From: [email protected] (Stephanie da Silva) Date: Sat,

Bake this cake at least two days before you plan to use it

The flavor and texture improve on standing

It's time-consuming to prepare,

pure vanilla extract 3/4 pound (3 sticks) butter at room temp

granulated sugar 6 large eggs 1 c

sifted all-purpose flour Confectioner's sugar for decorating 1 c

whipped (optional) Adjust th rack to the center of the over

Butter a 10-inch springform pan

Preheat the oven to 350 degrees

In a double boiler,

melt the chocolate with the coffee

Remove from heat

When slightly cool,

(The melted chocolate and coffee may form a thick paste,

but it incorporates easily into the batter when added

) In the large bowl of an electric mixer,

cream the butter with the brown and white sugars until light and fluffy

Separate the eggs carefully,

placing the whites in a large bowl

Add the egg yolks one at a time to the butter-sugar mixture,

beating well after each addition

Add the chocolate mixture to the batter and mix well

Stir in the flour,

mixing only until incorporated

Using clean,

beat the egg whites until stiff and glossy but not dry

Gently fold the beaten egg whites into the chocolate mixture,

handling them carefully in order not to deflate the egg whites

Fold only until no white streaks remain

Gently turn the batter into the prepared springform pan

Smooth the top with a spatula

Place in the preheated oven,

and bake for one hour or until the top springs back when lightly touched

Remove the pan from the oven and cover the top of the cake with aluminum foil to keep it from hardening

Place the pan on a rack to cool

When completely cool,

store covered in the baking pan until ready to serve

A plastic bag,

tightly closed provides excellent storage

remove the sides of the springform pan and place the cake on a 12-inch cake platter

Dust the top lightly with confectioners' sugar