Cherry Chocolate Cake

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Cherry Chocolate Cake

Servings: 1


Ingredients:
1 pk Chocolate cake mix
3 Eggs
1 cn Cherry pie filling
1 c Sugar
1/3 c Milk
5 tb Margarine
1 pk 6 oz. semi sweet choc. chips




Instructions:
Combine cake mix, eggs and pie filling. Mix until well blended. Pour into greased and floured 9x13 inch pan. Bake at 350 degrees for 35 to 40 minutes or until cake springs back when lightly touched. Frosting: In a small saucepan, combine sugar, butter and milk; bring to a boil. Stirring constantly, cook for 1 minute. Remove from heat; stir in chocolate chips until melted and smooth. Spread on the cake.

Chocolate Cake A La Susanne

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Chocolate Cake A La Susanne

Servings: 12


Ingredients:
200 g Dark chocolate
150 g Butter
2 tb Coffee
1 dl Hazelnuts; chopped
3 Eggs
2 dl Sugar
1 dl Flour
1 tb Vanilla
ICING
100 g Dark chocolate
1 dl Double cream
Walnuts





Instructions:
Melt the chocolate and the butter on low heat and mix with the coffee. Whip the eggs and the sugar until fluffy and mix with the hazelnuts, the flour and the vanilla. Grease a tin. Use greaseproof paper (also greased) in the bottom to make the cake slip easier. Bake in 200 centigrades for 35 minutes. Put the cake on a plate and let cool a little before removing the greaseproof paper. Melt the chocolate with the double cream on low heat until the icing is thick and creamy. Put on the cake and decorate with walnuts.

Black Walnut Cake

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Black Walnut Cake

Servings: 1


Ingredients:
2 c Sifted flour
2-3/4 ts Baking powder
1/4 ts Salt
2/3 c Shortening
1-1/2 c Sugar
1 ts Vanilla
3 Eggs, separted
3/4 c Milk
1-1/2 c Ground black walnuts




Instructions:
Sift flour, baking powder and salt together. Cream shortening with sugar and vanilla until fluffy. Add beaten egg yolks and beat thoroughly. Add sifted dry ingredients and milk alternately in small amounts, beating well after each addition. Add nuts and fold in stiffly beaten egg whites. Pour into greased pans and bake in a 350 degree oven for 30 minutes. Makes 2 (9 inch) layers.

Cherry Crumb Cake

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Cherry Crumb Cake

Servings: 24


Ingredients:
1-1/2 c Flour
2 c Quick oats
1-1/2 c Brown sugar
1/2 c To 3/4 c liquid Butter Buds
1 cn Pie filling; strawberry/
1 x -cherry/apple/or blueberry




Instructions:
Mix everything together, except the pie filling. Reserve 1 cup of the crumb mixture for topping. Pat into a 9x13x2" casserole dish that has been sprayed with a non-fat cooking spray. Pour can of pie filling on top og crumb mixture. Sprinkle the rest of crumb mixture (1 cup) on top of pie filling. Bake 45 minutes for 1 hour in a slow oven. 300~F. Serve warm with vanilla ono-fat yogurt or Dream Whip. Sprinkle Grape-Nuts cereal on top, if desired. Serves 8-12

Black Chocolate Zinger

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Black Chocolate Zinger

Servings: 10


Ingredients:

------------------------------------CAKE------------------------------------
3/4 c Water
1 tb Instant coffee granules
6 oz Unsweetened chocolate,
Coarsely chopped
3 tb Honey
2 c Sifted unbleached
All-purpose flour
1 ts Baking soda
1/4 ts Salt
2 ts Freshly ground
Black pepper
8 tb (1 stick) unsalted butter,
Softened & cut into 1"pieces
1/4 c Solid vegetable shortening
2 c Superfine granulated sugar
4 lg Eggs, at room temperature
2 ts Vanilla extract
1/2 c Ice water

-------------------------------GANACHE GLAZE-------------------------------
2 3-oz bars Swiss Dark
Chocolate, such as Lindt
6 oz Heavy cream
1 tb Light corn syrup
1 tb Grand Marnier, Cointreau
Or dark rum
3/4 ts Vanilla extract
1 ts Hot water, if needed






Instructions:
1. Position a rack in the lower third of the oven and preheat to 350
degrees. Butter a 12 cup fluted tube pan. Dust with flour and tap out the
excess.
2. In a small saucepan, bring the 3/4 cup water to a boil. Immediately
remove from the heat and stir in the coffee until disolved. Add the
chocolate and honey and whisk until the chocolate is melted and the
mixture thickens. Let cool for 10 to 15 minutes, until tepid.
3. In a medium bowl, using a wire whisk, stir together the flour, baking
soda, salt and pepper, until throughly blended.
4. In a 4 1/2 quart bowl of a heavy-duty electric mixer using the paddle
attachment, beat the butter at medium speed for 30 to 45 seconds, until
creamy and smooth. Add the vegetable shortening. Increase the speed to
medium-high and beat for 30 seconds longer.
5. Add the sugar, 1 tablespoon at a time, taking 8 to 10 minutes to blend
well. If using a hand mixer, take at least 15 minutes to blend well.
Scrape the sides of the bowl occasionally.
6. Add the eggs, one at a time at 1 minute intervals. Reduce the speed
to medium. Stir the chocolate/honey mixture once or twice, then add to
the batter along with the vanilla, scraping the side of the bowl as
necessary. Beat 30 seconds longer.
7. At low speed, one-third at a time, beat in the flour mixture
alternately with the ice water. Mix briefly just until each addition is
barely incorporated into the batter. Scrape down the side of the bowl and
mix the batter 10 more seconds.
8. Scrape the batter into the prepared pan and smooth the surface with
the back of a spoon. Center the pan on the rack and bake for 65 to 75
minutes, until the cake begins to come away from the side of the pan and a
wooden toothpick inserted into the center comes out clean.
9. Set the cake onto a wire rack to cool for 15 to 20 minutes. Invert the
cake onto the rack and remove the pan. Cool completely.
MAKE THE GANACHE GLAZE:
10. Break the chocolate bars into 1-inch pieces and place them in a food
processor fitted with the metal chopping blade. Process for 15 to 25
seconds, until finely chopped. Empty the chocolate into a medium bowl.
11. In a small saucepan, heat the cream and corn syrup on low heat until
it comes to a gentle boil. Immediately pour the hot cream over the
chocolate. Let the mixture stand for 30 seconds to melt the chocolate.
Gently whisk until smooth. Stir in the liqueur or rum and vanilla. If
the surface is oily, stir in 1/2 to 1 teaspoon of hot water.
12. Put the wire rack with the cake over a baking sheet. Pour the
chocolate glaze over the top of the cake. Let the glaze drip down the
sides of the cake without coating it completely. Lift up the rack with
the cake and transfer it to another baking sheet. Put the baking sheet
with the cake in the refrigerator to chill for 5 to 10 minutes to set the
glaze.
13. Store the cake at room temperature under a glass cover or in an
airtight container for up to 5 days.

Chocolate Angel Food Cake

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Chocolate Angel Food Cake

Servings: 1


Ingredients:
12 Egg whites
1 ts Cream of tartar
1 ts Vanilla
1-1/4 c Sugar
1 c Flour
1/3 c Unsweetened cocoa powder




Instructions:
Beat egg whites until soft peaks form. Beat in cream of tartar and vanilla. beat in 3/4 cup sugar. Sift together remianed sugar, flour and cocoa. fold into egg white mixutre. Pour into ungreased tube pan. Bake at 350 F for 45 minutes. you can sprinkle with powdered sugar, drizzle with chcocolate sauce, top with fresh fruit, have it plain!!

Bresse Farmhouse Chocolate Cake

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Bresse Farmhouse Chocolate Cake

Servings: 6


Ingredients:
7 oz Bittersweet chocolate
-OR- semisweet chocolate,
- broken into small pieces
1/4 lb Unsalted butter; PLUS:
1 ts Unsalted butter
1/4 c Cake flour
1/2 c Superfine sugar; PLUS:
1 tb Superfine sugar
3 Eggs
3/4 c Heavy cream; reduced by half
-(SEE NOTE)
1 tb Unsweetened cocoa powder




Instructions:
NOTE: Simmer cream until reduced by half, about 20 minutes.
Preheat the oven to 400 F. Lightly butter an 8-inch springform pan. In a
double boiler, melt 4 ounces of the chocolate with 1/4 pound of the
butter, cut into small pieces.
In a medium bowl, blend the flour and 1/3 cup of the sugar. Add the eggs
and mix well. Add the melted chocolate and butter to the bowl and, with
an electric mixer, beat at high speed for about 5 minutes, until the
batter is smooth and forms a ribbon when the beaters are lifted. Pour the
batter into the prepared pan (it will be about 1 inch deep) and bake for
15 to 20 minutes, until the cake is set and a toothpick inserted in the
center comes out dry. Unmold the cake onto a rack and let it cool; it will
fall to about half its original height.
Meanwhile, in a double boiler, melt the remaining 3 ounces of chocolate
with the remaining 1 teaspoon butter.
In a small heavy saucepan, bring the reduced cream to a boil, then whisk
it vigorously into the chocolate. Continue whisking until smooth and
glossy.
Place sheets of waxed paper under the cake and cooling rack. Pour the
frosting over the top of the cake, using a metal spatula to spread the
frosting evenly over the top and sides.
After the frosting has hardened slightly, about 5 minutes, use a long
straight knife to mark the top in a crisscross pattern. Mix the cocoa
with the remaining 1 tablespoon sugar and sprinkle it decoratively over
the cake before serving.

APPLE STREUSEL COFFEE CAKE

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APPLE STREUSEL COFFEE CAKE

Servings: 6


Ingredients:
2 c Bisquick baking mix
1 ts Cinnamon; ground
2/3 c Applesauce; sweetened
1 ts Vanilla
1/4 c Sugar
1 Egg
1/4 c Vegetable oil
Streusel topping:
1/4 c Bisquick baking mix
2 ts Firm butter or margarine
1/4 c Packed brown sugar
1/2 ts Ground cinnamon
2 ts Finely chopped nuts




Instructions:
Grease round pan, 9 x 1 1/2". Mix all ingredients except Streusel Topping until moistened. Spread batter in pan; sprinkle with Streusel Topping. Bake in a preheated 400 degree oven until wooden toothpick inserted in center comes out clean, about 20 to 25 minutes. Serves warm. Streusel Topping: Mix all ingredients until crumbly.

Carrot Cake

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Carrot Cake

Servings: 12


Ingredients:
1 c Oil
1 c Sugar
1 c Brown sugar
1 ts Vanilla
4 x Eggs
2 c Flour, whole wheat
1/3 c Milk, dry
1 ts Baking soda
1 ts Salt
1 ts Baking powder
2 ts Cinnamon
3 c Carrots; shredded
1 c Walnuts; chopped




Instructions:
In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice.

Carmel Fudge Cake

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Carmel Fudge Cake

Servings: 139


Ingredients:
1 Pkg chocolate cake mix
1/2 c Margarine or butter
(18 1/4 or 18 1/2oz) 1
pk Carmels (14oz)
1 Can Eagle Brand condensed
1 c Coarsely chopped pecans
Milk (not evaporated!)




Instructions:
Reheat oven to 350 degrees. Prepare cake mix as pkg directs. pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes. in heavy saucepan, over low heat, melt caramels and margarine. Remove from heat; add condensed milk. Mix well. Spread carmel over cake; spread remaining cake batter over carmel. Top with nuts. Bake 30 minutes or until cake springs back when lightly touched. Cool.