INGREDIENTS
1-1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
COOKING DIRECTIONS
Preheat oven to 375°F.
Spray a small baking pan (8x12) with vegetable spray or Baker's Joy.
Combine dry ingredients directly in the pan. Mix all the wet ingredients
In a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together in pan until well combined. Stir in the vinegar rapidly and immediately place pan into preheated oven and bake for 25 to 30 min.
Optional: You can stir in 1/2 cup semi-sweet chocolate chips just before baking to make a richer cake with melted chocolate bits or swirls.
Showing posts with label vanilla extract. Show all posts
Showing posts with label vanilla extract. Show all posts
Saturday, February 14, 2009
AUNT MARTHA'S SPONGE CAKE
INGREDIENTS
3 eggs
1 cup sugar
4 tbsp. warm water
1 cup flour
1 level teaspoon baking powder
1 teaspoon flavoring extract
COOKING DIRECTIONS
In a medium sized bowl, add eggs and beat 1 minute at half speed. Add sugar and beat together 5 minutes more until thick and lemon colored. Add 4 Tablespoons warm water and mix again 1 minute. Sift together flour and baking powder and stir into wet ingredients. Do not over-mix once the flour is added or cake will be tough. Add flavoring extract (vanilla, etc). Place in a shallow pan. Oven at 400 degrees for 5 minutes then at 375 degrees for 20 minutes.
3 eggs
1 cup sugar
4 tbsp. warm water
1 cup flour
1 level teaspoon baking powder
1 teaspoon flavoring extract
COOKING DIRECTIONS
In a medium sized bowl, add eggs and beat 1 minute at half speed. Add sugar and beat together 5 minutes more until thick and lemon colored. Add 4 Tablespoons warm water and mix again 1 minute. Sift together flour and baking powder and stir into wet ingredients. Do not over-mix once the flour is added or cake will be tough. Add flavoring extract (vanilla, etc). Place in a shallow pan. Oven at 400 degrees for 5 minutes then at 375 degrees for 20 minutes.
COCOA GRAHAM WAFER CAKE
Cake:
INGREDIENTS
1 cup sugar
1 cup butter
4 tablespoons cocoa
2 eggs, beaten
45 graham wafer crackers (broken into 5 pieces each)
Icing:
INGREDIENTS
1 cup sugar
1 cup Crisco shortening
1 cup milk
4 1/2 tablespoons flour
1/2 teaspoon vanilla extract
Cake:
COOKING DIRECTIONS
Melt butter, adding sugar and cocoa, over medium heat. Bring to a boil, constantly stirring, until all sugar crystals are dissolved and mixture is thick. Remove from heat.
Add eggs very, very slowly, constantly stirring. While still beating, return to heat, continue to cook for 1 1/2 minutes. (Make sure to add eggs slowly in order to avoid chunks of cooked egg.)
Combine with broken pieces of graham crackers. Place in a greased 9 X 13-inch cake pan and compress very well.
Icing:
COOKING DIRECTIONS
Blend sugar and Crisco together. Bring milk and flour to a boil over medium heat until thick. Add milk and flour mixture by the teaspoonful to the Crisco and sugar mixture.
While still warm, beat on high speed while combining both ingredients. Add vanilla; continue beating until fluffy.
When done, spread the icing liberally over the cake. Place in refrigerator until completely cooled (1-2 hours).
Top with shaved chocolate.
INGREDIENTS
1 cup sugar
1 cup butter
4 tablespoons cocoa
2 eggs, beaten
45 graham wafer crackers (broken into 5 pieces each)
Icing:
INGREDIENTS
1 cup sugar
1 cup Crisco shortening
1 cup milk
4 1/2 tablespoons flour
1/2 teaspoon vanilla extract
Cake:
COOKING DIRECTIONS
Melt butter, adding sugar and cocoa, over medium heat. Bring to a boil, constantly stirring, until all sugar crystals are dissolved and mixture is thick. Remove from heat.
Add eggs very, very slowly, constantly stirring. While still beating, return to heat, continue to cook for 1 1/2 minutes. (Make sure to add eggs slowly in order to avoid chunks of cooked egg.)
Combine with broken pieces of graham crackers. Place in a greased 9 X 13-inch cake pan and compress very well.
Icing:
COOKING DIRECTIONS
Blend sugar and Crisco together. Bring milk and flour to a boil over medium heat until thick. Add milk and flour mixture by the teaspoonful to the Crisco and sugar mixture.
While still warm, beat on high speed while combining both ingredients. Add vanilla; continue beating until fluffy.
When done, spread the icing liberally over the cake. Place in refrigerator until completely cooled (1-2 hours).
Top with shaved chocolate.
RICOTTA FILLED CAKE SQUARES
INGREDIENTS
1 box of yellow cake mix
2 lbs. ricotta
4 eggs, beaten
1/4 cup sugar
1/4 tsp. vanilla extract
confectioners' sugar
COOKING DIRECTIONS
Preheat oven to 350°F.
Grease and flour a 10 x 13 cake pan. Mix box of yellow cake mix according to box directions. Pour cake batter into prepared cake pan.
In a separate bowl, combine the ricotta, 4 beaten eggs, sugar and vanilla extract. Mix until smooth. Carefully pour over the cake mix batter, trying not to blend with the cake mix. Do not mix with cake mix batter.
Spread the ricotta mixture evenly over the cake mix batter.
Bake 45-50 minutes, or until top is lightly golden brown. Cool completely.
Cut into squares, place in cupcake papers. Dust with confectioners' sugar. Keep refrigerated.
1 box of yellow cake mix
2 lbs. ricotta
4 eggs, beaten
1/4 cup sugar
1/4 tsp. vanilla extract
confectioners' sugar
COOKING DIRECTIONS
Preheat oven to 350°F.
Grease and flour a 10 x 13 cake pan. Mix box of yellow cake mix according to box directions. Pour cake batter into prepared cake pan.
In a separate bowl, combine the ricotta, 4 beaten eggs, sugar and vanilla extract. Mix until smooth. Carefully pour over the cake mix batter, trying not to blend with the cake mix. Do not mix with cake mix batter.
Spread the ricotta mixture evenly over the cake mix batter.
Bake 45-50 minutes, or until top is lightly golden brown. Cool completely.
Cut into squares, place in cupcake papers. Dust with confectioners' sugar. Keep refrigerated.
Thursday, January 29, 2009
PINEAPPLE CARROT CAKE
Cake:
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
Frosting:
INGREDIENTS
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
few drops vanilla extract or rum
Cake:
COOKING DIRECTIONS
This recipe is wholesome and easy (it only takes 30 minutes to prepare and 45 to bake). The carrots and the pineapple work together to keep the cake moist.
Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.
Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).
Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter!)
Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13 inch pan.
Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake!).
Frosting:
COOKING DIRECTIONS
To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost the cake while still slightly warm.
INGREDIENTS
2 cups all-purpose flour
1/2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
Frosting:
INGREDIENTS
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
few drops vanilla extract or rum
Cake:
COOKING DIRECTIONS
This recipe is wholesome and easy (it only takes 30 minutes to prepare and 45 to bake). The carrots and the pineapple work together to keep the cake moist.
Preheat oven to 350°F. Remove butter and cream cheese from refrigerator and allow to warm up to room temperature 30 minutes in advance.
Wash, peel, and grate the carrots (it helps to use the fine grating disc of a food processor).
Sift together flour, baking soda, baking powder and salt. Stir in cinnamon (you don't want to get the cinnamon in the sifter!)
Beat the eggs, add the sugar. Add the flour mixture to the egg mixture gradually. Add oil and vanilla. Beat for 1 minute at medium speed of electric mixer.
Using a wooden spoon (or other large spoon) stir in the grated carrots, coconut, crushed pineapple and finally the walnuts. Mix well and turn out into a buttered and floured 9x13 inch pan.
Bake at 350°F for approximately 45 minutes or until cake is no longer moist in center and begins to pull away from edges of pan. (The toothpick test won't work on this cake!).
Frosting:
COOKING DIRECTIONS
To prepare frosting, beat cream cheese with butter and a few drops vanilla extract or rum; when completely mixed, beat in the confectioners' sugar until the frosting is a spreadable consistency. Frost the cake while still slightly warm.
Wednesday, January 28, 2009
ANGEL BERRY CAKE
INGREDIENTS
1 Angel food cake
10 ounces raspberries, frozen, thawed and drained*
1 cup frozen cherries, thawed and drained*
13 packages Sweet 'n Low sweetener, or Equal
1 envelope gelatin, unflavored
2 tablespoons rum extract
1 tablespoon orange juice, unsweetened
Topping:
INGREDIENTS
1 teaspoon gelatin, unflavored
2 teaspoons water
1/4 cup nonfat dry milk powder
1/2 cup skim milk
1/2 teaspoon vanilla extract
1 tablespoon sugar
COOKING DIRECTIONS
In a blender, puree raspberries, 1/2 at a time. Remove and set aside.
Puree cherries. Mix cherries and raspberries together, set aside.
Combine gelatin with rum extract and orange juice in a small bowl. Place bowl in a saucepan of hot water and stir mixture constantly until gelatin is dissolved (or microwave uncovered on low for 1 minute). Add gelatin, Equal and raspberry mixture to blender and blend for 2 minutes. Transfer to a mixing bowl, cover and refrigerate about 1-1/2 - 2 hours until mixture is set and sufficiently thickened to spread.
Soften gelatin in water 5 minutes. Stir dry milk powder into skim milk in saucepan. Heat to simmering. Add softened gelatin, stir until dissolved. Add vanilla and sugar.
Chill until mixture begins to thicken and ice crystals begin to form on sides of bowl. Beat with electric mixer until very thick and light, about 10 minutes.
To assemble: Split angel food cake into three layers. Place 1 cake layer on serving platter and top with 1/2 of filling. Repeat. Place last layer on top, frost cake with mock whipped topping.
Serves 12.
1 Angel food cake
10 ounces raspberries, frozen, thawed and drained*
1 cup frozen cherries, thawed and drained*
13 packages Sweet 'n Low sweetener, or Equal
1 envelope gelatin, unflavored
2 tablespoons rum extract
1 tablespoon orange juice, unsweetened
Topping:
INGREDIENTS
1 teaspoon gelatin, unflavored
2 teaspoons water
1/4 cup nonfat dry milk powder
1/2 cup skim milk
1/2 teaspoon vanilla extract
1 tablespoon sugar
COOKING DIRECTIONS
In a blender, puree raspberries, 1/2 at a time. Remove and set aside.
Puree cherries. Mix cherries and raspberries together, set aside.
Combine gelatin with rum extract and orange juice in a small bowl. Place bowl in a saucepan of hot water and stir mixture constantly until gelatin is dissolved (or microwave uncovered on low for 1 minute). Add gelatin, Equal and raspberry mixture to blender and blend for 2 minutes. Transfer to a mixing bowl, cover and refrigerate about 1-1/2 - 2 hours until mixture is set and sufficiently thickened to spread.
Soften gelatin in water 5 minutes. Stir dry milk powder into skim milk in saucepan. Heat to simmering. Add softened gelatin, stir until dissolved. Add vanilla and sugar.
Chill until mixture begins to thicken and ice crystals begin to form on sides of bowl. Beat with electric mixer until very thick and light, about 10 minutes.
To assemble: Split angel food cake into three layers. Place 1 cake layer on serving platter and top with 1/2 of filling. Repeat. Place last layer on top, frost cake with mock whipped topping.
Serves 12.
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