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Gingerbread cake:
Flour. 4oz;. Spice.1tsp;
Ginger. 1tsp ; Soda .1tsp;
Vinegar .2 tbsps;.Golden Syrup.2tbsps;.
Brown Sugar.2tbsps;Shortening[Butter]. 2tbsps;.
Milk.4tbsps.;
Sift flour and spice into basin,add sugar.
Warm fat ,syrup & milk.Dissolve soda in
little warm milk.Pour the warmed fat ,syrup,
soda etc. into dry ingredients.
Mix well, then add vinegar.bake in tin or
patty cases in moderate oven.
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Pumpkin And Fig Cake
It's different and it's fat-free...
Ingredients
2 cups wholemeal flour; 3/4 cup ) sugar (white or brown ;
1 tsp baking powder ;1 tsp baking soda ;
2 tsp grated nutmeg ;1/4 cup oil or melted butter or margarine ;
1/4 cup milk ; 1 cup apple sauce* ;
2 eggs ; 1 cup mashed pumpkin ;
10-12 figs diced (or use prunes) ;
125 grams lite cream cheese ;
2 tblsp apricot yoghurt;
Method
In a bowl stir together the wholemeal flour,
sugar, baking powder, baking soda and nutmeg.
Make a well in the centre.
In a large jug or bowl whisk together the oil or
butter or margarine, milk, apple sauce, eggs
and pumpkin. Pour the wet ingredients into the
dry and stir together gently with the figs.
Turn into a well-greased and lined 20cm cake tin.
Bake at 180degC for 50-60 minutes until a
cake skewer inserted comes out clean. Stand
for 10 minutes before turning out to cool
Serve with low fat cream cheese topping and
orange rind if wished.
For Low Fat Cream Cheese Topping, beat lite
cream cheese with apricot yoghurt. Sweeten
if wished with icing sugar.
Cooks Tip
* Note: I used canned apple sauce in this recipe
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Sour Cream Fudge Cake
Looking for something completely different? Try these small, decadent more-ish white chocolate cakes.
Makes 1 cake
Ingredients
125 g butter ;100 g white chocolate ;
2 cups caster sugar; 3 eggs ;
1 tbsp pure vanilla essence;
grated rind 2-3 lemons ;
2 1/2 cups flour ;2 tsp baking soda ;
1 cup sour cream
3/4 cup chopped pistachio nuts
3/4 cup boiling water
White chocolate ganache
100 g white chocolate, chopped, 2 tbsp cream;
Pistachio nut topping
1 cup pistachio nuts and 1 cup caster sugar, 1/4 cup water :
Method
1. Put the butter and chocolate in large bowl. Melt by placing over hot water or microwave on high power for 2-3 minutes until the chocolate and butter has melted.
Be careful not to burn the chocolate.
2. Beat the sugar, eggs, vanilla essence and lemon rind together until thick and creamy. Beat in the cooled chocolate mixture.
3. Sift flour and baking soda. Stir in the sifted mixture and sour cream until combined.Add boiling water and stir only until mixed in.
4. Pour into 8 well-greased and paper-base-lined 13cm mini cake tins. Bake 160 degrees Celsius for 30-35 minutes or until the cakes are firm to the touch.
Cool and remove from tin. To make one large cake, pour the mixture into a well-greased and lightly floured 22-23cm ring tin. Bake at 160 degrees Celsius for 50-60 minutes until the cake is cooked when tested when a cake skewer inserted into the middle comes out clean. 5. Allow the cakes to cool in the tins for 5-10 minutes before turning out on a cake rack to cool completely.
6. To decorate: Spread each cake on top with a thick layer of white chocolate ganache and stand on the cake rack for 1-2 hours until set. Break the Pistachio Nut Toffee into chunks and place on top of the cakes. Sprinkle with zested lemon rind. Wrap the cakes with wide ribbon.
7. White chocolate ganache: Place the white chocolate and cream together in a small bowl and stand over a bowl of hot water until melted. Alternatively place in the microwave for 1-2 minutes on high. Stir until smooth. Allow to cool before spreading on the cakes.
8. Pistachio nut topping: Place the pistachio nuts on a baking tray. Place the sugar and water into a small saucepan and place over a moderate heat, stirring until the sugar has dissolved.
Once dissolved, stop stirring and bring the syrup to the boil and boil rapidly until the syrup turns a light golden colour. Pour over the pistachio nuts and allow to cool and harden. Break into pieces to use. |
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Chocolate Prune Cake 1 cup pitted prunes, cut up;1 teaspoon baking soda;
1 cup boiling water;1 cup butter;
1 cup sugar;2 eggs;
1 3/4 cups flour;2 tablespoons cocoa; Preheat oven to 350 F. Prepare a bundt pan.
Sprinkle soda on prunes.
Pour boiling water over and allow to cool.
Cream butter and sugarin food processor.
Add eggs. Add prune mixture and whir about 15 seconds.
Add flour sifted with cocoa. Mix till blended with
on/off motion. Pour into pan. Bake 45-55 minutes.
When cool, turn out. Sprinkle with icing (powdered) sugar if you
like. |
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Chocolate Apple Cake:
3 eggs;2 cups flour
2 cups granulated sugar;1 cup (2 sticks) butter;
1/2 cup water; 2 tbsps cocoa;
1 tsp baking soda; 1 tsp cinnamon;
1 tsp allspice; 1 cup finely chopped nuts;
1/2 cup chocolate pieces;
2 apples, cored and grated or finely chopped (2 cups);
Beat together eggs, sugar, butter and water until fluffy.
Sift together flour, cocoa, baking soda, cinnamon and allspice.
Add to creamed mixture and mix well. Fold nuts, chocolate,
apples and vanilla until evenly distibuted. Spoon into greased
floured 10 inch loose bottom tube pan. Bake in 325 degrees F
oven for 60 to 70 minutes or until cake tests done.
Makes 1 cake.
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Mystery Chocolate Cake
"A moist cake that is a good keeper
Yields 1 -9x13 inch cake.
1 & 1/2 cups well-drained, mashed, cooked beets ;
1/2 tspn vanilla extract ;1 1/2 cups white sugar ;
1 cup vegetable oil ;3 eggs ;
1 3/4 cups all-purpose flour ;1 1/2 tspns baking soda ;
1/4 tspn salt ;6 tblspns unsweetened cocoa powder . Preheat oven to 350 degrees F (175 degrees C).
Grease and flour one 9 x 13 inch pan.
In a large bowl, combine beets, eggs, vanilla, oil,
and sugar. Mix with an electric mixer on low speed
until well combined.
In a separate bowl, mix together flour, soda, salt,
and cocoa. Add to the creamed mixture, beating
together well. Pour batter into prepared pan.
Bake for 25 to 30 minutes until done.
Cool and frost with your favorite icing.
Makes 24 servings
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"The Cake That Saved Christmas."
Yields 1 - 9 x 13 inch cake.
1/2 cup Dutch process cocoa powder ;
3/4 cup boiling water ;
1 cup sour cream ;1/2 tspn baking soda ;
2 cups sifted cake flour 1/2 cup butter ;
2 cups white sugar ;3 egg whites ;
1 1/2 tspns vanilla extract ;
6 tblspns Butter, softened ;
3/4 cup Dutch process Cocoa powder ;
2 2/3 cups Confectioners' sugar ;
1/2 cup Milk ;1 tspnVanilla extract .
In a small bowl, mix together 1/2 cup cocoa
and 3/4 cup boiling water; set aside.
In another small bowl, dissolve baking soda in
the sour cream by stirring them together.
In a large bowl, cream the 1/2 cup butter and 2 cups sugar.
To the butter and sugar mixture, alternately add the sifted flour
and the cocoa mixture with the sour cream mixture.
Beat until fluffy. Beat the egg whites until stiff and fold in
the egg whites and 1 1/2 tspns of vanilla.
Grease a 9x13 inch pan and pour the batter into it.
Bake at 300 degrees F (150 degrees C) for 50 mins.
Frost with La Famiglia Chocolate Frosting (below). To Make La Famiglia Chocolate Frosting:
Cream 6 tablespoons butter or margarine in a small bowl.
Add 3/4 cup cocoa and confectioner's sugar alternately
with milk; beat until spreading consistency.
More or less milk can be used depending on the texture
you want. Blend in the vanilla.
This yields about 2 cups of frosting.
Makes 18 servings
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'Anyone can bake it ' Chocolate Cake
1 cup white sugar ;1 1/8 cups all-purpose flour ;
1/2 cup unsweetened cocoa powder ;1 tspn baking soda ;
1 teaspoon salt ;1/2 cup butter ;
1 egg ;1 tspn vanilla extract ;
1 cup cold, strong, brewed coffee .
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour an 8 inch pan. Sift together flour,
cocoa, baking soda and salt. Set aside.
In a medium bowl, cream butter and sugar until light
and fluffy. Add egg and vanilla and beat well.
Add flour mixture, alternating with coffee.
Beat until just incorporated.
Bake at 350 degrees F (175 degrees C) for 35 to
45 minutes, or until a toothpick inserted into the
cake comes out clean.
Makes 10 servings
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Chocolate Chocolate Chip Dreamy Cake
a quick and delicious chocolate cake.
Yields 1 - 13x9 inch cake.
1 (18.25 ozs) package chocolate cake mix;
2 (3.9 ozs) packages instant chocolate pudding mix ;
2 eggs ;2 1/2 cups semisweet chocolate chips ;
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease one 13x9 inch cake pan.
Make chocolate pudding according to package directions.
Combine chocolate cake mix, chocolate pudding, and eggs
and beat for 2 minutes at medium speed of an electric mixer.
Pour batter into prepared pan and cover top with the semisweet
chocolate chips.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Makes 14 servings.
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Anne's Low-Sugar Chocolate Cake
Makes 2 - 9 inch round cake layers
Prep Time: 40 Mins, Cook Time: 35 Mins.
Ready in: 1 Hour 15 Mins" Even the non-diabetics in
my family will eat this... happily!
ingredients:
1/2 c. unsweetened cocoa powder; 1/2 c.boiling water*;
2 1/2 c. cake flour; 1 tspn baking soda ;
2 tspns baking powder ;1/2 tspn ground cinnamon ;
1/4 tspn salt ;3/4 c. margarine ;
1/2 c. granular sucrolose sweetener ;2 tspns vanilla extract ;
1 c. cold water *3 egg whites;
1/2 tspn cream of tartar; 1/3 cup white sugar **;
Directions
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 9 inch pans. Stir the boiling water
into the cocoa powder, and set aside to cool.
In a separate bowl, sift together the cake flour,
baking soda, baking powder, cinnamon and salt.
In a medium bowl, cream together the margarine and
the granular sucrolose until light and fluffy.
Beat in the vanilla, the cold water, and the cooled cocoa mixture.
In a large glass or metal mixing bowl, beat egg whites until foamy.
Gradually add the cream of tartar and sugar,
continuing to beat until stiff peaks form.
Fold 1/3 of the whites into the batter, then quickly fold
in remaining whites until no streaks remain.
Pour batter into prepared pans.
Bake in the preheated oven for 30 to 35 mins, or until
a toothpick inserted into the center of the cake comes out clean.
Makes 2 - 9 inch round cake layers
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Warm Chocolate Fruit Cake
Ingredients:
1/2 cup butter;3/4 cup sugar;2 eggs;
1 1/2 cups SR flour;pinch salt;2 tbsp milk;
1 tsp vanilla essence;4 medium ripe black *sapotes
Chocolate Fruit Sauce:
Method:
Cream butter and sugar.Add eggs and beat well.
Mix in fruit pulp and add sifted flour alternately,
with milk and salt.
Beat until well mixed. Bake in mod oven for 45 mins.
Alternatively,bake in muffin tray for 15 to 20 mins
or steam in individual pudding moulds.
Serve warm with Chocolate Fruit Sauce and cream.
*If Black Sapotes are not available, substitute with
bananas, cooked apple, carrot or pumpkin. |
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Spicy Chocolate Cake
Yields 1 - 9x13 inch pan.
1 cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels,
melted* and cooled;
1 1/4 cups granulated sugar ;3/4 cup butter or margarine, melted;
1 teaspoon vanilla extract ;3 large eggs ;
2 cups all-purpose flour ;1 tablespoon ground cinnamon ;
1 teaspoon baking soda ;1/2 teaspoon salt;
1 cup milk; 2 tablespoons ORTEGA® Diced Jalapenos;
RICH CHOCOLATE FROSTING:
3 1/4 cups confectioners sugar; 1/3 cup milk ;
1/4 cup butter or margarine, softened;
2 (1 ounce) packets NESTLE® TOLL HOUSE®
Choco Bake Unsweetened Chocolate Flavor;
2 teaspoons vanilla extract; 1/4 teaspoon salt ;
Preheat oven to 350 degrees F (175 degrees C).
Grease and flour two 9-inch-round baking pans or
one 13 x 9-inch baking pan.
For SPICY CHOCOLATE CAKE:
Beat granulated sugar, butter and vanilla extract in
large mixer bowl until creamy. Add eggs; beat for 1 minute.
Beat in melted chocolate. Combine flour, cinnamon, baking
soda and salt in medium bowl; beat into chocolate mixture
alternately with milk. Stir in jalapenos.
Pour into two well-greased 9-inch-round baking pans or one
13 x 9-inch baking pan.
Bake in preheated 350 degree F. oven for 30 to 35 minutes
or until wooden pick inserted in center comes out clean.
Cool in pan(s) for 20 minutes; invert onto wire rack(s)
to cool completely.
For RICH CHOCOLATE FROSTING:
Beat powdered sugar, milk, butter, Choco Bake,
vanilla extract and salt in small mixer bowl until mixture
is smooth and creamy. Frost cake.
* Follow melting instructions on NESTLE® package.
Makes 10 servings |
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Egg-Free Dairy-Free Nut-Free Cake
This chocolate cake is so good,you'll never miss the dairy products!:
Ingredients:
1-1/2 cups all-purpose flour.1/2 tspn salt.1 cup white sugar.
1/4 cup unsweetened cocoa powder.1 tspn baking soda.
1/4 cup and 1 tablespoon vegetable oil.1 tablspn white vinegar.
1 tspn vanilla extract.
1 cup cold water.1/2 cup semi-sweet chocolate chips.
Directions:
Preheat oven to 350 degrees F (175 degrees C).
Grease an 8x8 inch baking pan.
In a large bowl, combine flour, salt, sugar,
cocoa powder, and baking soda. Mix well with a fork,
then stir in oil, vinegar, and vanilla extract.
When dry ingredients are thoroughly moistened,
pour in cold water and stir until batter is smooth.
Stir in chocolate chips and pour batter into prepared pan.
Bake in preheated oven for 30 to 35 mins,
until a toothpick inserted in center comes out clean.
Cool on a rack.
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*My Crazy Cake
3 cups flour ;1 tsp. salt ;
2 tsp. soda ;2 cups sugar ;
6 Tbsp.cocoa ;
Sift these dry ingredients together 3 times.
Make 2 wells. Into one well put 2 Tbsp. vinegar,
into the other put 3/4 cup oil. Pour 2 cups water over all.
Stir until lumps are gone and
put in a greased and floured 9 x 13 inch pan.
Bake at 350 degrees F. for about 40 mins.
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CREAM CHEESE POUND CAKE
2 sticks butter;1/2 c. butter;
8 oz. cream cheese, softened;
3 c. sugar;
2 tsp. vanilla;
6 eggs;
3 c. sifted cake flour;
Cream well the butter, butter, and cream cheese.
Add the 3 cups of sugar gradually. Add the vanilla.
Beat this mixture until fluffy before adding the eggs.
Add the eggs one at a time. Gradually add the sifted cake flour.
Grease and flour a Bundt cake pan or tube pan.
Bake at 325 degrees for 1 hour and 20 minutes.
Cool in pan at least 15 minutes. Remove from pan
and cool completely.
Note: One cup cake flour equals one cup all-purpose flour,
minus 2 tablespoons. |
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