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Cakes

Ingredients

* 3 ounces chocolate chips (parve, or dairy-free)
* 1/2 cup cocoa powder
* 1 cup boiling water
* 1 cup club soda
* 1 1/2 cups sugar
* 1 teaspoon vanilla
* 3 eggs
* 1/2 cup vegetable oil
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 1/2 cups flour

Directions

1. Grease 2 round cake pans and sprinkle with flour to avoid sticking.

2. in a large bowl combine chocolate chips, cocoa powder and 1 cup boiling water, stir until chocolate chips are disolved.

3. Add 1& 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs and 1/2 Cup vegetable oil, whisking until smooth, add 1 cup of club soda, whisk.

4. sift together dry ingredients onto a piece of wax paper, (or separate bowl) slowly add dry ingredients into wet ingredients, whisking to keep the batter smooth.

5. pour into prepared pans and bake in a 350 degree oven for 25 minutes let cool and frost with your favorite frosting or use mine!

6. Fudge Frosting.

Myrna :rose:

Totally worth all of the work!

SERVES 16 -20 , 1 cake (change servings and units)

Ingredients

* 1 cup margarine, softened
* 2 cups sugar
* 3 cups self-rising flour
* 4 eggs
* 1 teaspoon vanilla extract
* 1/2 cup coconut milk
* 1/2 cup milk
* 2 1/2 cups sugar
* 1 cup water
* 4 egg whites
* 2 teaspoons coconut extract

* 2 (6 ounce) bags frozen coconut

Directions

1. Place margarine in a mixing bowl. Fluff with mixer.

2. Add sugar, small amounts at a time.

3. Add eggs one at a time.

4. Add flour a little bit at a time alternating with the milk.

5. Add the vanilla.

6. Spray cake pans with Pam and dust lightly with flour. Cake will make 4 layers. If you only have 2 cake pans [like me — ], you can bake in 2 shifts (2 pans at a time).

7. Bake at 350F for 25 minutes.

8. After taking the final pans out of the oven, let cool. You can begin cooking the frosting here.

9. For frosting:.

10. Put sugar in a 3-qt. sauce pan. Add water. Stir a little to dissolve sugar.

11. Bring to a boil and stop stirring.

12. Lower heat to medium, bring to soft ball stage, until it just begins to spin a thread while it cooks. Remember, do NOT stir the frosting while cooking. The process will take about 15-20 minutes.

13. Meanwhile, beat egg whites until stiff.

14. Pour cooked syrup (mixture in saucepan) into the egg whites in a thin stream while you beat it with a spoon. Beat for a few minutes to cool it a little.

15. Add coconut and coconut flavoring.

16. When it starts to cool a little, it is ready to frost the cake. Wait 10-15 minutes for this to occur.

17. While frosting, keep this in mind: frosting tends to separate (the syrup has higher density and will fall to bottom of bowl). Make sure that you keep the frosting homogenous (mixed) while frosting. Frosting is very thin, so it will fall off of the cake. Make sure to frost on the platter that you will serve the cake on. Also, keep reapplying the frosting that falls off until almost all is reabsorbed.

18. Fresh coconut will stick to sides and syrup will absorb into cake.

19. This is the most moist, delicious, yummy cake in the world! Perfect for an anniversary or holiday!

Myrna :rose: :rose:

Ready in: 2-5 hrs

recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

 

Serves/Makes:   12

 

Ingredients:

1 German chocolate cake mix

1 can sweetened condensed milk

1 jar fudge or caramel topping

1 carton (8 oz size) non dairy whipped toppping

3 crushed Heath bars, crushed in package

Turn this recipe into a puzzle! [click]

 

 

Directions:

 

Mix cake according to directions. When baked, poke holes in cake, while warm, with wooden spoon handle.

 

Warm condensed milk and pour over warm cake. Chill cake.

 

Pour fudge or caramel topping over cake and chill again.

 

Spread with whipped topping and top with crushed candy bars.

 

This Chocolate Dream Cake serves 12

 

Great recipe for Valentines Day!……Yummyly Delicious!!!

Ready in: 1-2 hrs

recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   10

Ingredients:

4 ounces semi-sweet chocolate

1/2 cup unsalted butter, softened

2/3 rounded cup sugar

3 eggs

6 ounces unsalted almonds, skins on, very finely ground

1/3 cup bread crumbs (preferably your own)

1 lg. orange, zested

***Glaze***

2 ounces unsweetened chocolate

2 ounces semi-sweet chocolate

1/4 cup butter

1 tablespoon honey

Turn this recipe into a puzzle! [click]

Directions:

Preheat oven to 375 degrees. Butter bottom and sides of an 8-inch cake pan. Line bottom with parchment paper or wax paper. If wax paper, butter it also. Melt chocolate in double boiler over hot, not boiling, water.

Cream the butter and sugar in electric mixer. Add eggs, one at a time. Mix in well, scraping down sides with spatula as needed. Add almonds, mix, then bread crumbs. Add chocolate. Mix well, add orange zest. Pour into cake pan and bake 25 minutes. Remove from oven and let cool in pan placed on a rack for 30 minutes. Turn out into dish, remove paper and cool completely.

Glaze For French Chocolate Cake:

Melt chocolate and butter in top of double boiler, stirring regularly. Add honey and stir well. Remove from heat. Beat with wire whisk for 5 minutes to help cooling process and assure smoothness. When the glaze mixture has cooled but is still tepid. Pour over thoroughly cooled cake.

This is a very rich cake and densely chocolate. A small piece is a completely adequate serving.

This recipe will make a great Valentines Cake!  ….Enjoy!!

lemon pie

Ingredients

Makes one 11-inch pie

Directions

  1. Wash and cut 2 of the lemons into paper-thin slices. It is very important to slice the lemons as thinly as possible; use a very sharp knife or an electric meat slicer, if on is available. Remove peel and pith of remaining lemons; slice the flesh very, very thinly, and put it with the other slices in a large mixing bowl. Add sugar, and toss well to coat. Cover bowl with plastic wrap, and let the mixture rest overnight, stirring occasionally.
  2. The next day, preheat oven to 450 degrees. Press one circle of pastry into an 11-inch pie plate and chill.
  3. Add beaten eggs to the lemon mixture, and mix well. Turn mixture into prepared pie shell, neatly arranging some of the lemon slices on top. Cut long, even slashes 1 inch apart in the other pastry round, and place on top of filling. Crimp edges of the pie to seal. Brush top and edges with egg-white glaze. Bake for 15 minutes. Reduce oven temperature to 375 degrees and continue baking for 30 minutes, or until the crust is golden brown and shiny. Let cool on a rack before serving.

Myrna  :rose:

1 c Shortening

2 c Sugar

4 Eggs

3 c Cake flour; sifted

2 1/2 ts Baking powder

1/2 ts Salt

1 c Milk

1 ts Almond extract

1 ts Vanilla extract

Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 375

degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, and let cool completely on wire YELLOW CUPCAKES: Spoon batter into paper-lined muffin pans, filling each cup half full. Bake at 375 degrees for 20 minutes. Remove from pans, and let cool on wire racks.

DSC01568

Cake:
1/2 cup unsalted butter, room temperature
1/2 cup shortening, room temperature
1-1/2 cups sugar
5 eggs, separated
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1cup shredded coconut
1 cup pecans or walnuts, finely chopped

Icing:
2 (8 ounce) packages cream cheese, room temperature
4 ounces unsalted butter, room temperature
2 teaspoons vanilla
2 cups confectioners’ sugar, sifted

Garnish:
1 cup toasted coconut *
Pecan or walnuts halves

Preheat the oven to 325 degrees F.
Grease 3 (9-inch) cake pans.

In the bowl of an electric mixer, cream the butter, shortening, and sugar until light and fluffy.
Add the egg yolks, one at a time, beating well after each addition.
In a small bowl, combine the flour, baking soda, and salt.
With the mixer on low speed, alternately add the flour mixture and buttermilk.
Add the vanilla and blend well.

In another bowl, beat the egg whites until firm peaks form.
Gently fold the egg whites into the batter.
Fold in the coconut and pecans or walnuts.
Divide the batter among the 3 cake pans, about 2 cups per pan.
Bake for 25 minutes, until a tester comes out clean when inserted in the center of each cake.
Allow the cakes to cool in the pans for 10 minutes.
Turn the cakes out onto wire racks to finish cooling.

While the cakes are cooling, prepare the icing.
In a bowl of an electric mixer, combine the cream cheese, butter and vanilla until smooth.
Add the confectioners’ sugar and mix thoroughly until combined.

Stack the cake layers with a layer of icing between each layer. (See tip below)
Spread the icing on the sides and top of the cake.
Press the toasted coconut into the icing around the sides of the cake.
Decorate the top of the cake with the pecan or walnuts halves.

How to toast coconut:
Preheat oven to 350 degrees F.
Arrange shredded or flaked coconut in a single layer on a baking sheet.
Bake for 10 to 15 minutes or until light golden brown.
Stir and check frequently to prevent burning.
Remove from oven and cool before using.

You can also toast coconut on the stove top:
Place the coconut in a dry non-stick skillet.
Gently stir it over low heat until golden brown.
Transfer the coconut to a plate and allow it to cool before using.

Tip for frosting a layer cake:
To begin frosting a layer cake, place the bottom layer on the serving plate.
Place small strips of waxed paper under the edges of the cake to keep the serving plate clean during frosting.
Remove the strips after you finish all your cake decorating.

Ready in: 30-60 minutes

recipe difficulty 3/5 Difficulty:   3 (1=easiest :: hardest=5)

Serves/Makes:   16

Ingredients:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter

2 cups white sugar

4 eggs

1 cup buttermilk

4 1/2 squares unsweetened chocolate — (1 ounce size)

1/2 cup boiling water

2 teaspoons vanilla extract

1/4 teaspoon lemon juice

***Caramel Filling***

1 1/8 cup butter

3 cups confectioners’ sugar

1 teaspoon vanilla extract

1/4 teaspoon lemon juice

2 cups superfine sugar

1 cup milk

Turn this recipe into a puzzle!

Directions:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour four 8-inch round cake pans.

Mix the flour, baking soda, and salt in a bowl. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time. Alternately beat in flour mixture and buttermilk until smooth.

Place unsweetened chocolate in a small bowl. Pour the boiling water over the chocolate, and stir until melted. Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter evenly into the prepared cake pans. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.

Caramel Filling: Mix the butter, confectioners’ sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225 degrees F (110 degrees C) on a candy thermometer.

Remove saucepan from heat, and set in a large bowl filled with ice water.

Beat filling with an electric mixer until spreadable. At first this seems to be just hot, hard work, but the filling will suddenly start to thicken as it begins to cool. Transfer filling to a clean bowl, and it will continue to cool as you frost the top of each cake layer. Stack the frosted layers atop each other.

Per Serving (excluding unknown items): 363 Calories; 31g Fat (73.9% calories from fat); 5g Protein; 19g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 400mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0Fruit; 0 Non-Fat Milk; 6 Fat.

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Reviews

My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
Thank you,
Myrna

Jackie

Thank you myrna cake was a big hit.

Bob