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Quick Old Fashioned Chocolate Cake
2 cups white sugar or 2 1/2 cups brown ;
3 cups flour ;2 tsp. baking powder ;
2 tsp. soda ;
Mix together in bowl and make a well.
Add:
2 beaten eggs;
1 cup sour milk or buttermilk ;
1/2 cup butter or shortening ;
Mix well and add:
1 tsp. vanilla ;1 cup water,
boiled with 1/2 cup cocoa .
Mix all very well and then bake in 9 x 13 inch
greased and floured cake pan. Bake at 350
degrees F. for 35-40 minutes or until done.
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Amish Chocolate Cake
1 cup brown sugar; 1 cup white sugar ;
1/2 cup shortening ;yolks of two eggs ;
1 cup buttermilk ;1 tsp. soda ;
1 tsp. vanilla ;2 cups flour ;
1/2 cup cocoa;1/2 cup boiling water ;
Beat the whites of two eggs. Sift flour, soda and
white sugar together. Cream brown sugar & shortening.
Add egg yolks. Add flour and buttermilk creaming well.
Add vanilla, cocoa and water (mix the two first) and
lastly add the beaten egg whites.
Bake in two layer pans or a 9 x 13 inch pan that
has been greased and floured.
Bake at 350 degrees F. 35 mins or until done. |
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Chocolate Chip Date Cake
1 Cup hot water ;1 1/4 cup chopped dates ;
3/4 cups margarine ;1 cup sugar ;
2 eggs ;2 cups sifted flour ;
1 tsp. soda ;1/2 tsp. salt ;
1 tsp. vanilla ;1 cup chocolate chips ;
1/2 cup chopped nuts ;
Mix chopped dates and hot water. Cool.
Cream together butter and sugar.
Add eggs and beat well.
Mix the flour, soda and salt and add to the
creamed mixture alternately with the date mixture.
Mix well after each addition.
Stir in vanilla and 1/2 cup chips.
Spread in greased 13 x 9 inch pan.
Top with remaining chips and nuts.
Bake at 350 degrees F. for 35 mins or until done.
No need to frost.
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Chocolate Sheet Cake
Sift together or mix:
2 cups flour ;2 cups sugar ;;
1/2 tsp. salt; 1 tsp. soda ;
Heat to boiling:
2 cups margarine; 3 Tbsp. cocoa ;
1 cup water ;
Pour hot mixture over dry ingredients and mix.
Add:
1 /2 cup buttermilk or sour cream;
1 tsp. vanilla ;2 eggs ;
Mix well and bake in large cookie sheet.
Icing: Heat to boiling:
1 cube margarine ;
5 Tbsp. milk ;2 Tbsp. cocoa ;
Remove from heat and add:
1 box powdered sugar ;
1/2 cup chopped nuts ;1 tsp. vanilla ;
After cake is removed from oven pour frosting on
and smooth while both are still hot.
Quick and very good.
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Tunnel of Fudge Chocolate Cake
3 cups butter; 1 1/2 cup sugar;
6 large eggs; 2 cups flour ;
1 can prepared creamy chocolate frosting ;
2 cups chopped fine nuts ;
Beat eggs into butter, one at a time.
Then beat in sugar. Stir in flour and icing.
Stir in nuts.
Bake in greased and floured non-stick Bundt pan
at 350 degrees F. for 60 mins. Let cool 1 hour.
Work loose carefully. Do not cook until done as
it will be gooey in the middle as that is your
icing and now the cake filling. |
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Chocolate Cake (Judes) with an Irish twist
In a bowl put: 3 tablespoons cocoa; 2 cups flour;
1 cup sugar ; 1 tspn salt;
1 tspn baking powder; 1 tspn baking soda
Mix together well and make 3 wells in the mixture.
Into 1..pour 1 tspn vinegar
Into 1..pour 1 tspn vanilla essence
Into the last 3 tablespoons melted butter
Over this pour 1 and a half cups tepid water. Mix well,
and bake for half hour at 180c. in clover shaped tin.
cover with green frosting and any clover shaped fruit .
Eat and enjoy.
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Chocolate Cake (Judes)from Paeroa
In a bowl put: 3 tablespoons cocoa; 2 cups flour;
1 cup sugar ; 1 tspn salt;
1 tspn baking powder; 1 tspn baking soda
Mix together well and make 3 wells in the mixture.
Into 1..pour 1 tspn vinegar
Into 1..pour 1 tspn vanilla essence
Into the last 3 tablespoons melted butter
Over this pour 1 and a half cups tepid water. Mix well,
and bake for half hour at 180c. in round shaped tin.
cover with chocolate frosting.or sifted icing sugar .
Eat and enjoy.
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Chocolate Cherry Upside Down Cake
Ingredients:
1 (21 ozs) can cherry pie filling;
2-1/4 cups all-purpose flour;
1-1/2 cups white sugar;
3/4 cup unsweetened cocoa powder;
1-1/2 tsps baking soda;3/4 tspn salt;
1-1/2 cups water;1/2 cup vegetable oil;
1/4 cup distilled white vinegar;1/2 tspn vanilla extract.
Directions:
Spread pie filling evenly in the bottom of a
greased 9x13 inch pan.
In a large bowl stir together flour, sugar, cocoa,
baking soda, and salt.
In another bowl combine water, oil, vinegar, and
vanilla. Add these liquid ingredients to the flour
mixture all at once. Stir until just moistened.
Pour the batter evenly over the cherry pie filling.
Bake in a preheated 350 degrees F ( 175 degrees C)
oven for 30 to 35 mins.
Let cake cool for 10 mins in pan then invert cake onto
a serving dish and continue to cool.
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Cranberry Coffee Cake:
1 cup butter or margarine, softened;1 cup sugar;
2 eggs;2 cups all-purpose flour;
1 teaspoon baking powder;1 teaspoon baking soda;
1/2 teaspoon salt;1 cup (8 ozs) sour cream;
1 teaspoon coffee essence;
1 can (16 ozs) whole-berry cranberry sauce;
1/2 cup chopped walnuts GLAZE (optional):
1/3 cup confectioners' sugar;
2 to 4 teaspoons warm water;
1/2 teaspoon coffee essence ; In a mixing bowl, cream butter and sugar. Add eggs; mix well. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Add extract. Spoon a third of the batter into a greased 9-in. square baking pan. Top with a third of the cranberry sauce. Repeat layers twice. Sprinkle with walnuts. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted near the center comes out clean. If desired, combine glaze ingredients and drizzle over cake. Yield: 9 servings.
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ALMOND APRICOT COFFEE CAKE
1 cup butter or margarine, softened;2 cups sugar;
3 eggs;1 teaspoon almond extract;2tsp. coffee powder
2 cups all-purpose flour;1 teaspoon baking powder;
1/4 teaspoon salt;1 cup (8 ozs) sour cream;
3/4 cup slivered almonds, divided;
1 jar (10 to 12 ozs) apricot preserves, divided In a mixing bowl, cream butter. Gradually beat in sugar until light and fluffy, about 5-7 minutes. Add eggs, one at a time, beating well after each addition. Stir in almond extract. Combine dry ingredients; add to the creamed mixture alternately with sour cream. Beat on low just until blended. Spread half of the batter in a greased and floured 12-cup fluted tube pan. Sprinkle with half of the almonds. Spread half of the preserves to within 1/2 in of the edges. Cover with remaining batter. Spoon remaining preserves over batter to within 1/2 in of edges. Sprinkle with remaining almonds. Bake at 350 degrees for 55-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Carefully invert onto a serving platter. Yield: 12-16 servings.
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TOFFEE COFFEE CAKE
1/2 cup butter or margarine, softened;
1 cup packed brown sugar;2 tsp coffee powder;.
1/2 cup sugar;2 cups all-purpose flour;
1 cup buttermilk;1 egg;
1 teaspoon baking soda;1 teaspoon vanilla extract;
3 chocolate English toffee candy bars (1.4 ozs each), chopped
1/4 cup chopped pecans In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13-in. x 9-in. x 2-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings
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IRISH WHISKEY CAKE
2 1/4 c. flour
2 c. sugar
3 eggs
3 tbsp. instant coffee
1 c. butter or margarine, softened
1/4 c. Irish whiskey
1 c. sour cream
1 tsp. vanilla
1/2 tsp. salt
1/2 tsp. baking soda Cream butter or margarine with sugar until fluffy. Add sour cream. Dissolve coffee in whiskey. Mix flour, salt and soda together in a separate bowl. Combine all ingredients. Bake in bundt pan at 325 degrees for 1 hour. Check constantly.
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| Orange and pear upside down cake | ServesMakes 20cm cake Preparation Time35 Minutes | Everyone will be impressed with how delicious this cake looks. Serve it with custard for a dessert or with cream to have with coffee. For a lower fat accompaniment, serve with yoghurt. Ingredients Method Cooking Time: 45 minutes
1. Spread the softened butter on the base of a well-greased 20cm cake tin. Mix together the brown sugar and one teaspoon of the orange rind and sprinkle over the softened butter. Arrange the pears core side down in the cake tin.
2. In a medium sized bowl cream the butter and sugar and remaining orange rind until light and fluffy. Beat in the eggs one at a time.
3. Fold in the sifted flour and baking powder with the orange juice. Spread the mixture over the fruit.
4. Bake at 180(C for 40-45 minutes until well risen and golden.
5. Loosen the edges of the cake with a knife and turn upside down. Serve hot or cold with custard or whipped cream.
Serving Ideas: serve with Marshmallow Mousse |
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