Chocolate Rapture Cake
1 3/4 cups Cake Flour 1 1/2 cups Sugar 3/4tsp. Salt1/2 tsp Baking Powder
3/4 tsp Baking Soda 1/2 cup Shortening 3 ozs.(3 sqs.) Unsweetened
Chocolate, melted 1 cup buttermilk or sour milk 1 tsp Vanilla Sift
together cake flour, sugar, salt, baking powder and baking soda. Then
add shortening, melted chocolate, buttermilk or sour milk and vanilla.
Beat 2 minutes. Add 2 unbeaten eggs and beat 2 min. ( Add l cup fine
coconut options, I prefer it without) Pour into 2 well greased and
floured 9" pans and bake 25 -30 minutes at 350 degrees F. This can be
baked in a sheet cake pan. Ice with a confectioner's sugar, cream cheese
or 7 minute icing.
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CHOCOLATE-CHOCOLATE CHIP CAKE
Source: Crisco website
Makes One 8 x 8-inch cake
1/2 cup Butter Flavor CRISCO2/3 cup sugar 2 eggs 1/2 cup chocolate
syrup1/4 cup dairy sour cream1/2 teaspoon vanilla 1cup all-purpose
flour1/2cup miniature chocolate chips 3/4 teaspoon baking powder1/4
teaspoonsalt Confectioners' sugar
Preheat oven to 350°F. Grease and flour 8 x 8 x 2-inch pan. Set aside.
In medium mixing bowl blend Butter Flavor Crisco, sugar, eggs, chocolate
syrup, sour cream and vanilla.
Add flour, chocolate chips, baking powder and salt. Beat at low speed of
electric mixer until blended, scraping bowl constantly. Beat at medium
speed for 1 minute, scraping bowl occasionally. Pour into prepared pan.
Bake at 350°F for 40 to 45 minutes, or until wooden pick inserted in
center comes out clean. Cool completely. Sift confectioners' sugar over
cake or frost as desired.
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CHOCOLATE TOMATO CAKE Source: Hints from Heloise
Want a delicious, easy chocolate frosting? Take a favorite chocolate
candy bar, break it into small pieces and set on the top of a hot cake
(just removed from the oven). The pieces will melt, and you will have a
tasty cake and frosting! Heloise
1chocolate cake mix1 can tomato soup1 teaspoon baking soda2
eggsFrosting:1 package (8 ounces) cream cheese, softened1/4 cup (1/2
stick) butter or margarine1 teaspoonvanilla extract4 to 4 1/2 cups
sifted confectioners' sugar (about 1 pound) Put the dry cake mix in a
large bowl. Add the undiluted tomato soup and ONLY the ingredients
listed above. Mix and bake according to cake-mix directions.
Frosting: Beat cream cheese, butter and vanilla in bowl on medium speed.
Add 1/4 to 1/2 cup of sugar at a time, beating until smooth. Frost the
cooled cake and enjoy!
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Fudge Pudding Cake
1 cup Flour 2tsps Baking Powder 1/2 tsp Salt 3/4 cup Sugar 2 tbsps Cocoa
1/2 cup Milk1 tsp Vanilla 2tbsps Melted Butter3/4cup Chopped Nuts 3/4
cup Brown Sugar 3 tbspsCocoa1 3/4 cups Hot Water Mix together all
ingredients but the last three. Pour into a 9 x 9 inch greased pan. Pour
the hot water over batter after you have sprinkled it with brown sugar
mixed with cocoa. Bake at 350 degrees for 40 minutes. Serve hot or cold.
Can be served with ice cream or Cool Whip if you wish.
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German's Chocolate Cake with Icing
Source: Decatur Daily Newspaper June 2000 This is one I remember
from Christmas' past. My mother always made these at Christmas and
Thanksgiving.
Cake1 package Baker's semisweet chocolate chips 1/2 cup boiling water 1
cup butter 2 cups sugar 4 egg yolks 1 teaspoonvanilla 2 1/2 cups cake
flour 1 teaspoon soda 1/2teaspoonsalt 1 cup buttermilk 4 egg whites,
stiffly beaten
Melt chocolate in boiling water; cool. Cream butter and sugar until
light and fluffy. Add egg yolks, one at a time, beating after each
addition. Add vanilla and melted chocolate; mix until blended. Measure
sifted flour, soda and salt and sift together. Add mixture and
buttermilk alternately to chocolate mixture, beating after each addition
until batter is smooth. Fold in egg whites. Pour batter into three
8-inch or 9-inch pans lined with wax paper. Bake at 350 degrees for 35
to 40 minutes.
German Chocolate Icing2 cups evaporated milk 2 cups sugar 6 egg yolks,
slightly beaten 1 cup butter 2 teaspoonsvanilla 2 1/2cups Baker's Angel
Flake coconut 2 cups chopped pecans
Combine milk, sugar, egg yolks, butter and vanilla in a saucepan. Cook
and stir over medium heat until thickened, about 12 minutes. Remove from
heat and add coconut and pecans. Beat until cool and thick enough to
spread on cake layers.
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Garden Patch Cake
The Cake1 cup vegetable oil 3 eggs 1-1/2 cups sugar 1 tsp vanilla 2 cups
flour 2 tsp baking powder 1-1/2 tsp cinnamon 1/4 tsp salt 1 cup finely
shredded carrots 1 cup finely shredded zucchini 1/2 cup finely shredded
beets 1-1/2 cups semi-sweet chocolate chips
In large bowl, beat oil, eggs, sugar and vanilla Combine dry
ingredients; add to egg mixture and mix well Stir in vegetables
Add chocolate chips and mix well
Pour into a greased and floured 13x9-inch baking pan Bake at 350° F.
for 35-40 minutes or until tests done The Icing6 oz cream cheese,
softened 1/2 cup butter or margarine, softened 2 tsp vanilla extract
4-1/2 cups powdered sugar Beat cream cheese, butter and vanilla until
light and fluffy Gradually beat in powdered sugar until smooth Spread
over cooled cake .. store in the refrigerator
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FRESH GINGER CAKE
Source: Unknown
4 ounces fresh ginger 1 cup mild molasses 1 cup sugar 1 cup vegetable
oil, preferably peanut 2 1/2 cups flour 1 teaspoon ground cinnamon 1/2
teaspoon ground cloves 1/2 teaspoon ground black pepper 1 cup water 2
teaspoons baking soda 2 eggs, at room temperature Position the oven rack
in the center of the oven. Preheat the oven to 350F.
Line a 9 by 3-inch round cake pan or a 9 1/2 inch springform pan with a
circle of parchment paper.
Peel, slice, and chop the ginger very fine with a knife (or use a
grater).
Mix together the molasses, sugar, and oil. In another bowl, sift
together the flour, cinnamon, cloves and black pepper. Bring the water
to the boil in a saucepan, stir in the baking soda, and then mix the hot
water into the molasses mixture. Stir in the ginger. Gradually whisk the
dry ingredients into the batter. Add the eggs, and continue mixing until
everything is thoroughly combined. Pour the batter into the prepared
cake pan and bake for about 1 hour, until the top of the cake springs
back lightly when pressed or a toothpick inserted into the center comes
out clean. If the top of the cake browns too quickly before the cake is
done, drape a piece of foil over it and continue baking.
Cool the cake for at least 30 minutes. Run a knife around the edge of
the cake to loosen it from the pan. Remove the cake from the pan and
peel off the parchment paper.
Serves 10-12.
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Fruit Cocktail Cake
This is no Blue Ribbon cake but my friends love it when I make it. 2
cups Granulated Sugar 2 cups Flour 2 Eggs 2 tsp Soda 1/2 tsp Salt 1 No.
2 can Fruit Cocktail and juice
Mix all the ingredients together in a bowl. Bake in oven at 350 until
done.
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