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Chocolate Cake Collections 2 recipe And Books

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Chocolate Cake Collections 2 recipe and books

So you would like to know how to make Chocolate Cake Collections 2 recipe! It is not hard, follow the steps below and enjoy your own creation. Check our books section as well!



Mayonnaise Chocolate Cake
German Chocolate Cake
The Ultimate Chocolate Mousse Cake
Chocolate Wet Cake
Poor Man`s Cake
Hershey Syrup Cake
Wacky Cake
Red Velvet Cake (and icing)
Mayonnaise Chocolate Cake

2 cups cake flour
1 cup sugar
6 Tbsp cocoa
1/4 tsp. salt
2 tsp. baking soda
1 cup mayonnaise
1 cup cold coffee
1 tsp. vanilla extract

Preheat oven to 350`F. Grease and flour 2 8-inch round cake pans. Stir the
dry ingredients together and sift onto waxed paper. In a bowl, beat the
mayonnaise, coffee and vanilla until thoroughly blended. Add the combined
dry ingredients and beat until batter is perfectly smooth. Divide evenly
between the prepared pans and bake for 30 minutes or until cake test done.
Let cool in pans for 5 minutes before turning out on racks to cool
completely.
German Chocolate Cake

1/2 cup boiling water
4 oz. sweet cooking German chocolate
2 cup sugar
1 cup butter, softened
4 egg yolks
1 tsp. vanilla
2 1/2 cup cake flour
1 tsp. baking soda
1 tsp. salt
1 cup buttermilk
4 egg whites, stiffly beaten

Heat oven to 350 degrees F. Grease 2 9-inch square pans or 3 8-inch round
pans. Line bottom of pans with wax paper. Pour boiling water on
chocolate, stirring until chocolate is melted; cool. Mix sugar and butter
in large mixing bowl until light and fluffy. Beat in eggs yolk, one at a
time. Beat in chocolate and vanilla on low speed. Mix in flour, baking
soda and salt alternately with buttermilk, beating after each addition
until batter is smooth. Fold in egg whites. Divide batter among pans.

Bake square pans 40-45 minutes or round pans 35-40 minutes. Check for
doneness with toothpick in center. Cool and top with Coconut-Pecan
Frosting.

Coconut Pecan Frosting

1 cup sugar
1/2 cup margarine or butter
1 cup evaporated milk
1 tsp. vanilla
3 egg yolks
1 1/3 cup flaked coconut
1 cup chopped pecans

Mix sugar, butter, milk, vanilla and egg yolks in saucepan. Cook over med.
heat, stirring occasionally, until thick, about 12 minutes. Stir in
coconut and pecans. Beat until spreading consistency.
The Ultimate Chocolate Mousse Cake

Cake: (10 inch cake layer)
2 1/4 cups all purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon plus 1/8 teaspoon baking powder
pinch of salt
3/4 cup cocoa
1 1/2 cups cold water
3/4 cup butter, softened
1 3/4 cups plus 1 Tablespoon granulated sugar
3 large eggs, at room temperature, slightly beaten

Sugar Syrup:
2/3 cup water
1/3 cup granulated sugar
1 teaspoon orange extract or
1 Tablespoon Grand Marnier
(or other orange flavored liqueur)

Chocolate Mousse filling:
11 ounces bittersweet or semisweet chocolate, coarsely chopped
1 envelope (1/4 oz.) unflavored gelatin
3 Tablespoons cold water
2 1/4 cups heavy cream
6 Tablespoons unflavored sugar syrup

Frosting:
1 1/2 cups shortening
1 1/2 lb. confectioner`s sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1/3-1/2 cup milk

Decoration:
White Chocolate Curls

Instructions Cake: Grease and flour 1 10x 3" round cake pan or 2 8" or 9"
round cake pans. In a bowl, stir together flour, baking soda, baking
powder, and salt. In another bowl, combine the cocoa and cold water. Stir
until smooth. In a mixer bowl, cream butter for 30-60 seconds, until
light. Increase mixer speed and gradually add the sugar. Continue beating
for 2-3 minutes, until light and fluffy. Scrape down the sides of the
bowl. In five parts, slowly add the eggs, mixing web after each addition.
Beat for 1 minute until batter is smooth and creamy. Using a spoon or
spatula, in six parts, alternately stir the flour mixture and cocoa
mixture into the butter mixture. DO NOT OVERMIX! Scrape batter into
prepared pans. Bake at 350 for about 50-60 minutes (if using the 10"x3"
pan.) or 20-30 minutes if using the smaller pans. When done, cool for 10
minutes, then invert onto a wire rack and let cool completely. Wrap cake
in plastic and refrigerate-preferably overnight

Sugar Syrup:
In a saucepan, combine the water and sugar. Stir over medium heat until
sugar
dissolves. Bring syrup
to a gentle boil. Let cool Don`t add flavoring yet.

Chocolate Mousse: In the top of a double boiler over hot, not boiling
water. Melt the chocolate, stirring until smooth. Remove the double boiler
from the heat. In a heatproof bowl, sprinkle the gelatin over the cold
water and stir to soften. Place the bowl over a saucepan of hot water and
stir constantly to dissolve. Remove the bowl from heat. In a mixer bowl,
whip heavy cream just until soft peaks start to form. In a small saucepan,
heat the 6 Tablespoons sugar syrup needed for the mousse if it has gotten
cold. Stir the warm sugar syrup (save leftover syrup) into the warm
dissolved gelatin. Quickly mix in the warm chocolate. Stir the mixture
gently until completely combined and smooth. Gently fold 1 cup of the
whipped cream into the gelatin mixture. Return the bowl to the mixer and
whip in the remaining whipped cream with the chocolate mixture. Whip just
until combined. Scrape down sides and bottom to be sure all is well
combined. Cover bowl with plastic wrap and refrigerate for 20-30 minutes
or until set.

To assemble: Remove cake from refrigerator. Using a long serrated kite,
horizontally slice into three layers (if using the 8" or 9" layers, cut
each in half-horizontally). Place the bottom part of the cake on serving
plate. Add orange liqueur to remaining sugar syrup and brush some on the
bottom layer of cake. Then spread half of the chocolate mousse on that
layer. Repeat this process with the middle layer (on another plate or
cardboard circle). Refrigerate both layers if chocolate mousse is still
soft. Place middle layer on top of the bottom layer, then place top layer
on top.

Frosting: Cream shortening until soft and creamy. Gradually add in
remaining ingredients and beat until well-mixed and creamy. (Use enough
milk to make an adequate spreading consistency). Frost the outside of the
cake with the frosting. Then, immediately after frosting the cake,
sprinkle with or carefully place white chocolate curls on top (and on
sides, if desired). Refrigerate until ready to serve.
Chocolate Wet Cake

2 cups flour
2 cups sugar
1 1/2 cups margarine
4 tablespoons cocoa
1 cup water
1/2 cup sour milk
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
2 eggs

Combine flour and sugar. In a saucepan, put margarine, cocoa, and water.
Bring this to a boil. Combine with the flour and sugar mix. Add sour milk,
baking soda, cinnamon, vanilla, and eggs. Mix well. Pour into a 9" by 13"
pan. Bake at 375 degrees for 25 minutes or until done. Frost as desired.
(Add 1/2 tablespoon vinegar to 1/2 cup fresh milk to sour it)
Poor Man`s Cake

1 1/2 cups sifted flour
3 Tbsp cocoa
1 tsp. soda
1 cup sugar
1/2 tsp. salt
5 Tbsp cooking oil
1 Tbsp vinegar
1 tsp. vanilla
1 cup cold water

Put sifted flour into sifter. Add cocoa, soda, sugar and salt; sift into
9x9x2-inch cake pan. Make 3 grooves in dry mixture; into one pour oil,
into a second pour vinegar and vanilla into the third groove. Pour cold
water over all. Beat with a spoon until it`s nearly smooth and you can`t
see the flour. Bake at 350`F for 30 minutes. Frosting: Sift together 2 c.
Confectioners` sugar and dash of salt. Add one teaspoon vanilla and enough
cream to make the right spreading consistency.
Hershey Syrup Cake
1/2 cup margarine
1 cup sugar
4 eggs
1 cup flour
1 teaspoon baking power
1/4 teaspoon salt
1 - 16 oz. can Hershey Syrup

Cream margarine and sugar; then add eggs one at a time and beat well,
after each. Sift dry ingredients and add to above mixture. Add syrup and
bake at 350 degrees for 50 minutes in 13x9 inch pan. Do not over bake.
Ice while hot.
Icing

1/2 cup margarine
1 cup sugar
1/3 cup milk
1/2 cup chocolate chips

Boil margarine, milk and sugar together for two to three minutes. Add
chocolate chips, beat until smooth. Pour on cake.
Wacky Cake

1 1/2 cups flour
1 tsp. baking soda
1 cup sugar
1/4 unsweetened cocoa
1/2 tsp. salt
1 Tbsp white or cider vinegar
1 tsp. vanilla extract
1/3 cup salad oil
1 cup water
Powdered sugar

Preheat oven to 350 degrees F. Grease and flour an 8 inch square pan.
Combine the first 5 ingredients and sift them together in the baking pan.
Shake the pan to level the ingredients. Make 3 holes in the flour mixture
with the back of the spoon. Pour the vinegar in one hole, vanilla in
another, and the salad oil in the remaining one. Pour the water over all.
Using a table fork mix well. Make sure you get all the flour out of the
corners, etc. Mixing will take about 1 1/2 minutes and batter will be
almost smooth. Bake 30 minutes or until toothpick comes out of center
clean. Cool completely, in or out of pan. Dust with powdered sugar before
serving.
Red Velvet Cake

1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 Tbsp cocoa
2 oz. red food coloring
1 tsp. vanilla
1 tsp. salt
1 cup buttermilk
2 1/2 cups sifted cake flour
1 1/2 tsp. baking soda
1 Tbsp vinegar

Cream shortening and sugar; add eggs. Make paste of cocoa and food
coloring, add to creamed mixture and mix well. Add salt and vanilla to
buttermilk. Alternately add buttermilk and flour into shortening mixture,
mixing well. Mix baking soda to vinegar and fold gently into batter. DO
NOT BEAT! Makes 3 layers. Bake at 350 degrees F for 20-30 minutes.

Icing

5 Tbsp flour
1 cup milk
1/2 lb. real butter
1 cup sugar
1 tsp. vanilla

Mix the flour and milk together in saucepan. Bring to a boil, stirring
constantly. Boil until thick (keep stirring). Cool COMPLETELY!!!! (in fact
in works the best to chill it) Cream butter, sugar and vanilla together.
Add flour mixture and beat until thick enough to spread.

(Disclaimer)


We truly hope you will like this American recipe, and enjoy your tasty Chocolate Cake Collections 2 recepie. Check out these great recipe books and learn how to make Chocolate Cake Collections 2!
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