Genie's Southern Kitchen

Important Announcement

The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More

From:

Genie· (Original Message)

Sent: 3/24/2008 8:49 PM

Mocha Pudding Cake

1 cup unbleached all-purpose flour or whole grain pastry flour

1 cup sugar

1/2 cup unsweetened cocoa powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Pinch of ground cinnamon

1/2 cup milk

1/4 cup canola oil

1 teaspoon vanilla extract

1/2 cup packed brown sugar

1 cup hot brewed coffee

Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray.

In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder,

baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter

will be thick).

Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4

cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top.

Bake until the cake is set on top and the pudding starts to bubble up through the

cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.

Helping Hand: Use decaffeinated coffee, if you prefer. Or make Chocolate Pudding

Cake by omitting the hot coffee and using hot water instead.

Iced Mocha Cake

Ingredients:
1 cup cake flour
1 1/4 cups confectioners' sugar
12 large egg whites, room temperature
4 tablespoons instant coffee granules
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/4 cups granulated sugar

ICING
2 teaspoons instant coffee powder
3 teaspoons cocoa powder -- divided
2 tablespoons hot water
11/2 cups confectioners' sugar

Sift the cake flour and 1 1/4 cups of confectioners' sugar
together in a small bowl and set aside. Place egg whites,
coffee, cream of tartar, and salt in a large mixing bowl.
Beat at high speed until soft peaks form. Add vanilla and
continue beating. Gradually mix in the granulated sugar,
a few tablespoons at a time. Keep beating on high speed
until stiff peaks form. Fold in the sifted flour mixture.
Spoon batter into an ungreased 10-inch tube pan. Bake in
a 375 F. degree oven for 35 to 40 minutes or until cake
springs back when lightly touched. Invert pan and cool
completely.
Loosen the cake from the sides of pan with a metal spatula
or butter knife.

ICING: Mix coffee powder and 1 teaspoon of cocoa
powder into the hot water until dissolved. Stir in the
confectioners' sugar. Drizzle icing over cake and
sprinkle with remaining cocoa powder.

Mocha Macaroon Torte - BettyGa

Recipe Courtesy Pillsbury Bakeoff

Crust and Filling
1 (18-oz.) pkg. Pillsbury Refrigerated Chocolate Chunk Cookies
1 (8-oz.) pkg. cream cheese, softened
1 egg
1/2 cup coconut
1/4 cup sugar
2 tablespoons brewed coffee
1 teaspoon vanilla
1/3 cup semisweet chocolate chips

Topping:
1/4 cup sugar
1/4 cup chopped pecans
1 (6-oz.) pkg. (1 cup) semisweet chocolate chips
1. Heat oven to 350?F. Cut cookie dough in half crosswise. Cut each section in half lengthwise. Press dough in bottom of ungreased 10 or 9-inch springform pan. Bake at 350?F. for 12 to 18 minutes or until light golden brown. Remove partially baked crust from oven. Cool 10 minutes. 2. While crust is cooling, beat cream cheese in medium bowl until light and fluffy. Add egg; beat until smooth. Add coconut, 1/4 cup sugar, coffee and vanilla; blend well. Stir in 1/3 cup chocolate chips. Spoon and carefully spread mixture over crust. Sprinkle with all topping ingredients. 3. Return to oven; bake an additional 30 to 45 minutes or until filling is set and edges are golden brown. Cool 10 minutes. Run knife around sides of pan to loosen; carefully remove sides of pan. Cool 1 hour. Refrigerate 1 to 2 hours or until chilled. If desired, serve with French vanilla ice cream, or frozen yogurt and chocolate-covered coffee beans. Store in refrigerator.

Yield: 12 servings
Prep Time: 20 minutes
Inactive Prep Time: 3 hours
Cook Time: 1 hour
Difficulty: Easy

From:

Genie·

Sent: 15/04/2007 21:43

Mocha Almond Cake
1 cup (250 ml) butter
2 cups (500 ml) sugar
4 eggs, separated
1 cup (250 ml) grated unsweetened chocolate, melted
2 cups (500 ml) all-purpose flour sifted with
2 tsp (10 ml) baking powder
1 cup (250 ml) strong coffee
1 cup (250 ml) chopped almonds
Powdered (confectioner's) sugar for garnish

Beat the butter and sugar together until light and fluffy. Beat in
the egg yolks until light, and add the melted chocolate, stirring to
combine. Add the sifted flour mixture alternating with the coffee,
beating just enough to incorporate them. Beat the egg whites to
stiff peaks in a separate bowl and fold into the batter along with
the almonds. Pour into a greased tube or Bundt pan and bake in
a preheated 350F oven until a toothpick inserted in the
center comes out clean, about 1 hour. Cool a little before removing
from the pan. Cool completely before dusting with powdered sugar.
Serves 8 to 10.

From:

Genie· (Original Message)

Sent: 8/14/2006 1:30 PM

Refrigerator Mocha Torte

1 cup butter or margarine
2 eggs
1/2 cup powdered sugar
8 ounces semisweet chocolate
2 tablespoons milk
2 teaspoons instant coffee powder
25 graham crackers

Cream butter with eggs and powdered sugar, whipping until light and fluffy. In top of double boiler, melt chocolate over hot water. Blend in the milk and coffee powder, stirring well until blended. Fold into egg mix. If mix is to thin to spread easily, chill for a few minutes, stirring to check once in a while, as it will get firm when cold.

Line a 9x5" loaf pan with plastic wrap. Spread 1/4" layer of chocolate mix on the bottom of pan. Top with a layer of graham crackers. Spread 1/4" of chocolate mix. Repeat this process 5 times. Spread remaining chocolate mix over top and sides. Wrap and chill for 2 hours or more until firm.

To serve; remove torte from pan. Peel off plastic wrap. Smooth surface with knife dipped in hot water.

Place on serving plate. Slices best after it has been at room temperature for 30 minutes.

From:

Jolene·

Sent: 7/31/2008 6:18 PM

Iced Mocha Cake

1 cup cake flour
1 1/4 cups confectioners' sugar
12 large egg whites, room temperature
4 tablespoons instant coffee granules
1 1/2 teaspoons cream of tartar
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract
1 1/4 cups granulated sugar
ICING
2 teaspoons instant coffee powder
3 teaspoons cocoa powder -- divided
2 tablespoons hot water
11/2 cups confectioners' sugar

Sift the cake flour and 1 1/4 cups of confectioners' sugar
together in a small bowl and set aside. Place egg whites,
coffee, cream of tartar, and salt in a large mixing bowl.
Beat at high speed until soft peaks form. Add vanilla and
continue beating. Gradually mix in the granulated sugar,
a few tablespoons at a time. Keep beating on high speed
until stiff peaks form. Fold in the sifted flour mixture. Spoon
batter into an ungreased 10-inch tube pan. Bake in a 375
F. degree oven for 35 to 40 minutes or until cake springs
back when lightly touched. Invert pan and cool completely.
Loosen the cake from the sides of pan with a metal spatula
or butter knife.

ICING: Mix coffee powder and 1 teaspoon of cocoa
powder into the hot water until dissolved. Stir in the
confectioners' sugar. Drizzle icing over cake and
sprinkle with remaining cocoa powder.

From:

Genie· (Original Message)

Sent: 8/9/2008 12:12 PM

Mocha Brownie Cake

1/2 C. butter

1 1/4 C. sugar

1 T. instant coffee granules

4 eggs

1 (1 lb) can chocolate syrup

1 1/4 C. all purpose flour

1 t. baking powder

1/2 t. salt

1 1/2 C. chopped walnuts

1 t. vanilla

whipped cream

oranges slices for garnish

walnuts for garnish

mint leaves for garnish

Cream butter, 1 C. sugar and coffee until light. Beat in eggs, one at a time, beating well after each addition. Stir in syrup until well blended. Combine flour, baking powder and salt. Fold flour mixture into batter until blended. Stir in 1 C. nuts and vanilla. Pour into greased and floured 9" loose bottomed pan. Combine remaining sugar and nuts. Sprinkle evenly over batter. Bake at 350 for 1 hour 10 minutes or until sides pull away from pan. Center will be moist.

Cool cake in pan, on rack for 30 minutes before removing cake from pan. Serve with whipped cream dotted with coffee granules. Garnish cake with orange slices, mint leaves and walnuts.

From:

Genie· (Original Message)

Sent: 8/19/2008 2:17 PM

Nutty Mocha Layer Cake

Cake Layers:

1/4 cup unsweetened cocoa powder

3 tablespoons instant espresso powder

1 teaspoon ground cinnamon

3/4 cup boiling water

3 tablespoons butter, cut in pieces

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

2 eggs

1 cup sugar

1 1/2 teaspoons vanilla

Filling:

1 large banana

2 teaspoons fresh lime juice

1 1/2 cups halved maraschino cherries

White Chocolate Cream Frosting:

2 teaspoons unflavored gelatin

3 tablespoons cold water

3 cups heavy cream

6 ounces premier white-chocolate baking bars, chopped

(1 cup)

1 1/2 teaspoons vanilla

Garnish:

1 cup chopped Brazilian nuts or blanched almonds,

toasted

10 whole maraschino cherries

Chocolate curls (see photo, upper right)

Cake layers: Heat oven to 350?. Coat two 8-inch round

cake pans with nonstick cooking spray. Line bottoms of

pans with waxed paper; coat with spray; dust with

flour. Mix cocoa, espresso powder, cinnamon and

boiling water in cup until smooth. Stir in butter to

melt.

Mix flour, baking powder, baking soda and salt in

bowl. Beat eggs in large bowl until frothy. At high

speed, gradually beat in sugar until light colored, 5

minutes. At low speed, beat in vanilla, cocoa mixture,

flour mixture. Divide batter between prepared pans.

Bake in 350 F. oven 20 to 22 minutes, until pick

inserted in centers comes out clean and tops spring

back when touched. Cool cakes in pans on racks 10

minutes. Turn cakes out onto racks; cool.

Filling:

Peel banana; cut into 1/4-inch thick slices. Toss

slices with lime juice in small bowl. Set aside with

cherries for assembly.

Frosting:

Sprinkle gelatin over cold water in cup; let soften, 5

minutes. Combine 3/4 cup heavy cream and white

chocolate in small saucepan. Stir over medium heat

until chocolate is melted, about 2 minutes. Add

softened gelatin; stir until smooth. Transfer to large

bowl. Stir in remaining 2 1/2 cups heavy cream and

vanilla. Refrigerate 1 hour, stirring occasionally,

until well chilled. Beat at high speed until thick

enough to spread, about 5 minutes.

Using serrated knife, split each cake layer

horizontally in half to make 4 layers total. Place a

layer, cut side up, on a platter.

Spread with generous 1/2 cup frosting. Arrange 3/4 cup

halved maraschino cherries on top. Place second cake

layer, cut side up, on top. Spread with generous 1/2

cup frosting; arrange banana slices on top. Place

third cake layer, cut side up on top. Spread with

generous 1/2 cup frosting; arrange remaining cherry

halves over frosting.

Place remaining layer, cut side down, on top. Spread

layer of frosting over side and top of cake. Spread

any remaining frosting on top. Pat toasted nuts onto

side of cake. Arrange whole maraschino cherries and

chocolate curls on top. Refrigerate 2-4 hours to set.

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
Genie's Southern Kitchen	[email protected]