September 2011 ~ chocolate desserts recipes | Healthy chocolate recipes | Raspberry angel cakes

Friday, September 30, 2011

Chocolate Italian Cake

This wonderful cake is a chocolate version of the classic Italian Cream Cake.

Yield: Makes 10 to 12 servings


* 5 large eggs, separated
* 1/2 cup butter, softened
* 1/2 cup shortening
* 2 cups sugar
* 2 1/4 cups all-purpose flour
* 1/4 cup unsweetened cocoa
* 1 teaspoon baking soda
* 1 cup buttermilk
* 1 cup sweetened flaked coconut
* 2/3 cup finely chopped pecans
* 2 teaspoons vanilla extract
* Chocolate-Cream Cheese Frosting
* Garnish: pecan halves


* Beat egg whites at high speed with an electric mixer until stiff peaks form; set aside.
* Beat butter and shortening until creamy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition.
* Combine flour, cocoa, and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans, and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8-inch round cakepans.
* Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove cake layers to wire racks, and cool completely.
* Spread Chocolate-Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

Source : Southern Living

Related recipes;
Chocolate Ghost CakesMake
Chocolate-Mint Cake

Thursday, September 29, 2011

chocolate cake recipe

I would be very grateful to hear what your go-to chocolate cake recipe is. I like all styles of chocolate cake. Thanks!

Tuesday, September 27, 2011

Chocolate Mice

* Contributed by Grace Parisi

* SERVINGS: Makes 3 dozen

These icky-cute mice feature three kinds of chocolate: semisweet in the creamy, cakey center and white and bittersweet in the crisp chocolate shell.
Recipe: Chocolate Mice

1. 3 ounces cream cheese, softened
2. 2 tablespoons unsalted butter, softened
3. 1 cup confectioners' sugar
4. 3 1/2 ounces semisweet chocolate, melted and cooled
5. Two 9-inch round baked chocolate cake layers, warmed
6. 4 ounces white chocolate, chopped
7. 7 ounces extra-bittersweet chocolate, chopped
8. 1/2 cup toasted pumpkin seeds
9. About 1 dozen black licorice whips, cut into 3-inch lengths

1. In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners' sugar and the melted chocolate. Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated. Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose. Arrange the mice on a wax paper–lined baking sheet; press a toothpick into the tail end of each. Refrigerate until firm, 30 minutes.
2. Meanwhile, preheat the oven to 275°. Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet. Bake for 30 minutes, stirring frequently, until almost dry. Very finely crush the crumbs.
3. In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted. Stir the chocolates until completely melted and cooled to 90° on an instant-read thermometer. Working quickly, and using the toothpick as a handle, dip the mice into the chocolate to coat; let any excess drip back into the bowl. Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears. Refrigerate until firm, about 20 minutes.
4. In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze. Transfer to a small plastic bag and snip off a tiny corner from one end. Pipe eyes on the mouse. Remove the toothpicks and insert a licorice whip into each indentation for the tails.

Make Ahead The chocolate mice can be refrigerated for 4 days.

Source :


Top Chef Just Desserts: Season 2

Season two of Bravo's sweetest series—a spin-off of the 2010 Primetime Emmy–and James Beard Award–winning Top Chef—features 14 pastry chefs being put to the test in a series of high-pressure challenges.

Top Chef Just Desserts Season 2 Overview

The fourteen cheftestants of Top Chef Just Desserts Season 2 face off in some of the most difficult and creative challenges seen thus far—from fairytale showpieces and edible room décor to high-class gingerbread houses and carnival delights—all while serving up these treats to celebrity guest judges including: Beastie Boys' Adam "Ad-Rock" Horovitz, the cast of Willy Wonka & The Chocolate Factory, renowned Pastry Chef François Payard, and acclaimed chef Cat Cora.

Gail Simmons, a judge on Top Chef for the past eight seasons, returns as the host of this highly competitive series showcasing the best of the best in the world of pastry arts. Once again joining the judges' panel as head judge is Johnny Iuzzini, one of the country's most celebrated and innovative pastry chefs and Executive Pastry Chef at Restaurant Jean Georges. Hubert Keller, critically acclaimed chef as well as guest judge on Top Chef and finalist on Top Chef Masters, and Dannielle Kyrillos, entertaining expert and Contributing Editor of Food Republic will also serve as regular judges for the series.

The series offers a fascinating window into the competitive, pressure-filled environment of pastry chefs at the highest level. Each episode holds two challenges for the pastry chefs: the first, a Quickfire test of their basic abilities and the Elimination Challenge designed to test the versatility and inventiveness of the pastry chefs. These chefs will prove that a little sugar and spice never tasted so nice.

Source :

Dannielle Kyrillos, host Gail Simmons, Hubert Keller and Johnny Iuzzini. Photo courtesy of Bravo.

Sunday, September 25, 2011

Eat healthy, lose weight

Source:TNN | Sep 24, 2011, 12.00AM IST

Always imagined losing weight without going on a diet? Here's how you can do just that...

Sounds too good to be true? There are ways that will help you eat healthy, and lose weight at the same time. Read on to know how...

- A close look at food labels is extremely essential as it provides you with the exact calorie count. Comparing labels among different foods and beverages will also result in healthier weight loss options.

- Make sure you consume small meals every three hours to avoid overeating and inconsistency in blood sugar levels. When you starve your body for long periods, it stores fats. Too much hunger could lead to unhealthy eating as well as consuming large portions. Instead aim for a healthy snack such as a fruit to eat in between meals.

- Intake of whole grains, fruits and vegetables is a must for staying healthy since they're low in calories and high in fibre, which will help you feel full for a longer time. This in turn makes you eat less and lose weight as well.

- Skipping meals is not an advisable option as you're more likely to over eat or binge when you finally eat after that long hunger break. Starving your body will lead to weight gain rather than weight loss.

- Water also helps you lose weight. Consume enough water to keep yourself hydrated. Don't wait to feel thirsty to drink water, your thirst at times could be mistaken for hunger, leading to overeating. Keep sipping water throughout the day.

- Exercise daily to keep the flab off and stay in shape. Exercise also helps you boost your metabolism, which makes it easier to lose weight.

- Maintaining a food diary will help you keep track of your current food habits, which will make it easier for you to identify changes in your daily diet in accordance to your weight loss regime.


Ten essential chocolate making tips for beginners by Rhia Chohan

Despite our nation�s love of giving and eating chocolates, not enough of us attempt to make our own. Maybe we feel nervous at the thought of creating something as delicate as a truffle and would rather leave it to the professionals. Maybe we feel more comfortable cooking traditional British grub like a stew, where all that you have to worry about is throwing in all your ingredients and leaving it to simmer for a couple of hours!

But making beautiful chocolates is not as difficult as we think. Take note of these tips and you could be making your very own chocolate gifts - that is, if you can bear to give them away.

1. Don�t overheat chocolate

Melting chocolate is one of the fundamental processes of chocolate making. Heating up chocolate will melt it � simple. Well, the process is indeed simple, but popping it in a saucepan on the hob can overcook the chocolate and cause it to split, leaving a grainy, unusable mess. So be patient � take it slowly!

2. Melt your chocolate over water

The best way to melt chocolate is in a bain-marie � that�s French chef talk for a water bath. You simply suspend a heatproof bowl full of your broken chocolate pieces over a pan of water that has been brought to the boil and then turned down to a low heat. To be extra safe, you can take the pan off the hob altogether and melt the chocolate slowly using the residual heat. Never let the water come into any contact with the chocolate, and keep stirring to a minimum to avoid air bubbles.

3. Take it with a pinch of salt

It may seem like a strange thing to do, but adding a tiny pinch of salt to your melted chocolate makes it taste even more chocolatey! If you really want to warm people up you could even carry out the old Aztec custom of adding a pinch of chilli.

4. Work with good chocolate

Working with a good quality chocolate will make all the difference. A good quality dark chocolate is usually considered as having over 70% cocoa solids. Lower quality chocolate is usually filled out with vegetable oils and shortenings, sometimes even going through the process of hydrogenation to resemble the melting quality of cocoa butter.

5. Spice up your truffles

Truffles are made by spooning a cooled, set mixture of double cream and chocolate (better known as ganache) and rolling them individually in cocoa powder. Jazz them up by adding a splash of your favourite liqueur, rolling your truffles in finely-chopped roasted hazelnut, or even setting them in a tempered chocolate coating.

6. Making your chocolates look pretty

A dusting of cocoa powder can always give your chocolates that professional look, but you can also turn to white chocolate. White is technically not real chocolate, as it doesn�t contain cocoa solids, but is made up of cocoa butter and milk solids. It is, however, delicious and will make a decorative contrast to dark chocolates, drizzled over in thin strands.

7. Colouring chocolate

To get coloured chocolate you need to add colouring to white chocolate. But be sure not to use the food colouring you find in the supermarket, as it contains water and will cause your chocolate to split. Use powdered colours instead.

8. Presenting your chocolates

Truffles look lovely in individual cases that can be bought in kitchenware shops or online. They look like mini fairy cake cases and add that decadence to your finished treats. Popping them in pastel coloured boxes lined with contrasting tissue paper and finished with ribbon will give them that patisserie look.

9. Tempering chocolate

Tempering is heating chocolate, cooling it and then reheating it. The process gives it that satisfying snap and beautiful, glossy sheen which looks great on cake coverings and as an outer layer to other chocolates. It is probably one of the trickiest skills to master in chocolate making but will come with practice.

10. Go on a chocolate making workshop

To really understand the art and science of making chocolate, sign up to a chocolate making workshop. You�ll learn about its journey from cocoa bean to the chocolate bar we all know and love. These workshops make for great hen parties, stag dos or an alternative birthday outing with friends. Sampling the goods will be compulsory and you can take away skills that will impress your friends and family, guaranteeing you the first place on their dinner party guest lists.

About the Author

Adventure Connections is a professional events management company specialising in stag and hen parties and weekends, and corporate events.



It's official... chocolate IS good for you: Treats 'cut' diabetes, heart disease and stroke risk

By Jenny Hope

Last updated at 12:56 AM on 30th August 2011

Eating chocolate could cut the risk of heart disease and stroke by a third, researchers have said.

But they remain baffled as to why, and believe some of the benefits could simply stem from the ‘feel-good’ effect of a tasty treat.

The biggest review ever carried out into the subject found that eating at least two pieces of chocolate a week is linked to a 37 per cent drop in the chances of developing cardiovascular disease. Those who indulged also saw a 29 per cent fall in the risk of stroke compared with those who ate fewer than two squares a week.

Dr Oscar Franco and his colleagues at Cambridge University reviewed seven studies on the effects of chocolate consumption on the heart, which involved 100,000 participants in total.

The studies included chocolate bars, drinks, biscuits and desserts, and did not differentiate between dark and milk.

The findings were presented at the European Society of Cardiology congress in Paris, and published in the British Medical Journal.

Dr Franco did not measure the exact amount that should be consumed, nor did he look at the best type, instead examining only how frequently it was eaten.

Dark chocolate is rated as more beneficial in some studies, he said, probably because it has high levels of cocoa solids.

Chocolate contains around 300 different chemicals, but attempts to isolate the most effective have so far failed. Dr Franco said: ‘Foods are complex and the different ingredients interact to produce an effect.

‘We know that eating chocolate releases endorphins in the brain so it may be a matter of chocolate improving people’s quality of life.’

But he added: ‘We are not recommending people start eating chocolate if they don’t already. Commercially available chocolate is high in calories, and sitting down and eating all you can in one go isn’t good for you.’

Victoria Taylor, of the British Heart Foundation, said: ‘Evidence does suggest chocolate might have some heart health benefits but we need to find out why.

‘If you want to reduce your heart disease risk, there are much better places to start than at the bottom of a box of chocolates.’

Source :

Friday, September 23, 2011

Desserts OREO Football Cookie Balls

total time
1 hr 30 min
20 min
40 servings

What You Need
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) OREO Chocolate Creme Cookies, finely crushed
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
1 Tbsp. white decorating icing
Make It

MIX cream cheese and cookie crumbs until well blended.

SHAPE into 40 (1-inch) football shapes. Freeze 10 min. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan. Use icing to draw laces on footballs.

REFRIGERATE 1 hour or until firm.
Kraft Kitchens Tips
How to Melt Chocolate
Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2-1/2 min. or until chocolate is completely melted, stirring every 30 sec.
How to Easily Dip Cookie Balls
To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.
How to Store
Store in tightly covered container in refrigerator.

Source and image :


Hundreds of gorgeous chocolate cake recipes for birthdays, dinner

parties, Sunday dessert or... Tuesday nights! After all, who needs

an excuse for chocolate cake?

Mini Spiced Pumpkins

* Contributed by Grace Parisi

* SERVINGS: Makes 1 dozen cakes

These spice cakes look like tiny pumpkins when they're covered with orange glaze and topped with a piece of dark licorice, twisted to look like a stem.
Recipe: Mini Spiced Pumpkins

mini pumpkins

1. 1 cup all-purpose flour
2. 1 1/2 teaspoons pumpkin pie spice
3. 1/2 teaspoon baking powder
4. 1/4 teaspoon baking soda
5. 1/4 teaspoon salt
6. 1/3 cup unsalted butter
7. 1/2 cup granulated sugar
8. 1 large egg
9. 1 teaspoon pure vanilla extract
10. 1/2 cup sour cream


1. 1 1/2 cups confectioners' sugar
2. 2 tablespoons unsalted butter, melted
3. 2 tablespoons water
4. Orange food coloring
5. Twelve 3-inch pieces of brown or black licorice twists, twisted

1. MAKE THE MINI PUMPKINS Preheat the oven to 350° and coat a 12-cup mini Bundt cake pan with vegetable cooking spray. In a small bowl, whisk the flour with the pie spice, baking powder, baking soda and salt. In a large bowl, using a handheld mixer, beat the butter with the granulated sugar at medium speed until fluffy. Beat in the egg and vanilla. Add the dry ingredients and the sour cream in 2 alternating batches. Spoon the batter into the prepared Bundt cups. Bake in the center of the oven for 25 minutes, until the cakes are risen. Let cool slightly, then invert onto a rack to cool completely.
2. MAKE THE GLAZE In a bowl, whisk the sugar, butter and water. Stir in the food coloring until it's a pumpkin shade. Pour the glaze over the pumpkins, spreading it gently to cover them completely; let dry. Stick a licorice piece on top of each cake to make a stem.

Source and image :


Hundreds of gorgeous chocolate cake recipes for birthdays, dinner

parties, Sunday dessert or... Tuesday nights! After all, who needs

an excuse for chocolate cake?

Ghostly Lemon Cake Pops

Contributed by Grace Parisi

* SERVINGS: 18 pops

Grace Parisi's cake pops are easy to make: Crumble store-bought pound cake; mix with lemon, sugar and butter; then shape into mounds. When they're covered with white chocolate, the cakes look like ghosts. Make their faces with an edible decorating pen or dots of black frosting.

Recipe: Ghostly Lemon Cake Pops

1. One 11- to 12-ounce plain pound cake
2. 4 tablespoons unsalted butter, softened
3. 1 teaspoon finely grated lemon zest
4. 1 tablespoon fresh lemon juice
5. 1/2 cup confectioners' sugar
6. 18 popsicle sticks (see Note)
7. 1/2 pound white chocolate, chopped
8. Edible decorating pens, for decorating (see Note)

1. Crumble the cake into a food processor. Add the butter, lemon zest, lemon juice and sugar and pulse to combine. Transfer the mixture to a bowl and shape into 18 mounds. Gently press them into ghost shapes and ease each one onto a popsicle stick. Stand the pops upright in a large piece of Styrofoam.
2. In a large microwave-safe bowl, heat the white chocolate at high power until three-quarters melted. Stir until completely melted and cooled to 88° on an instant-read thermometer. Working quickly, dip the cake pops into the white chocolate, letting any excess drip back into the bowl. Stand the pops upright in the Styrofoam and let the chocolate set. Use the edible decorating pen to draw faces on the ghosts and serve.

Make Ahead The cake pops can be refrigerated for up to 4 days. Notes Popsicle sticks and edible decorating pens are available at baking supply stores.

Source and image :


Thursday, September 22, 2011

Jesse & Joy - Chocolate


Hundreds of gorgeous chocolate cake recipes for birthdays, dinner parties, Sunday dessert or... Tuesday nights! After all, who needs an excuse for chocolate cake?

Monday, September 19, 2011

Old-Fashioned Oatmeal Honey Apple Cake

Category Finalist, Desserts. "I've been making oatmeal cake for my family for more than 45 years. Several years ago I revised the recipe, eliminating vegetable oil and using thick, chunky applesauce for added moistness. I replaced granulated sugar with honey, which gave the cake more flavor. The original frosting called for coconut, but I chose almonds, a more healthful option." —Barbara Estabrook, Rhinelander, Wisconsin

Yield: 16 servings (serving size: 1 cake piece and 1 tablespoon topping)


* Cake:
* 1 cup quick-cooking oats
* 1 cup hot water
* 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
* 2 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/3 cups packed light brown sugar
* 3/4 cup chunky applesauce
* 1/3 cup honey
* 2 large eggs
* Cooking spray
* Frosting:
* 1/4 cup butter
* 1/3 cup packed light brown sugar
* 1/4 cup honey
* 1/2 cup coarsely chopped almonds, toasted
* Remaining ingredients:
* 1 cup frozen fat-free whipped topping, thawed
* Ground cinnamon (optional)


* 1. Preheat oven to 350°.
* 2. To prepare cake, combine oats and 1 cup hot water in a small bowl; set aside.
* 3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 teaspoons cinnamon, baking soda, and salt. Combine 1 1/3 cups sugar, applesauce, 1/3 cup honey, and eggs in a large bowl; beat with a mixer at high speed 1 minute. Add oat mixture; beat at low speed until well blended. Add half of flour mixture to sugar mixture; beat well. Add remaining flour mixture; beat well. Spoon batter into an 11 x 7–inch baking dish coated with cooking spray. Bake at 350° for 48 minutes or until a wooden pick inserted in center comes out clean. Place dish on a wire rack.
* 4. To prepare frosting, melt butter in a small heavy saucepan over medium heat. Add 1/3 cup sugar and 1/4 cup honey; cook 2 minutes or until bubbly, stirring constantly. Stir in almonds. Quickly pour frosting over cake; spread evenly using a rubber spatula.
* 5. Preheat broiler.
* 6. Broil cake 1 minute or until frosting is bubbly and golden. Cool completely on a wire rack. Serve with whipped topping; sprinkle with ground cinnamon, if desired.

Babara Estabrook, Rhinelander, Wisconsin, Cooking Light
APRIL 2008

Source :

Tres Leches Cake with Raspberries

Tres Leches Cake with Raspberries

This layer cake is rich with a caramel-like sauce that's reminiscent of dulce de leche. We loved it so much that we found ourselves looking for excuses to make it again and again.

Yield: Makes 10 to 12 servings
Recipe Time
Prep And Cook: 1 Hour, 30 Minutes
Cool And Chill: 3 Hours


* For cake:
* 6 large eggs
* 1 cup granulated sugar
* 1 cup all-purpose flour
* 6 tablespoons melted butter
* For tres leches sauce:
* 1 can (12 oz.) evaporated goat milk (see Notes)
* 6 tablespoons granulated sugar
* 2 tablespoons corn syrup
* 1 stick cinnamon (about 2 in.)
* 1/8 teaspoon baking soda mixed with 2 tsp. water
* 2/3 cup canned sweetened condensed milk
* 1 1/4 cups whipping cream
* For filling and frosting:
* 1 3/4 cups raspberries
* 1 1/2 tablespoons granulated sugar
* 2 cups whipping cream
* 2 teaspoons vanilla
* 1/2 cup powdered sugar


* 1. Preheat oven to 350°; position rack in center of oven. Butter and flour a 9-in.-wide cake pan (at least 2 in. deep) with removable rim; set aside.
* 2. Make cake: select a large stainless steel bowl (at least 10-cup capacity) that can nest comfortably in a large pot. Fill pot halfway with water and bring to a boil over high heat, then reduce heat to a gentle simmer. In bowl, combine eggs and sugar. Set bowl over water; with a handheld mixer, beat eggs and sugar at high speed until pale and thick enough to fall from a spoon in a wide ribbon, about 10 minutes.
* 3. Remove bowl from heat. Shake flour through a sieve over egg mixture and fold in gently. Add melted butter and fold in gently until no streaks remain. Scrape batter into prepared pan. Bake on center rack until cake is evenly browned, just begins to pull from pan sides, and springs back when lightly touched in the center, about 40 minutes. Set pan on a cooling rack and let cool at least 10 minutes. Run a thin knife between pan and rim. Remove rim and let cake cool completely.
* 4. Make tres leches sauce: In a large pot (at least 6-qt. capacity) over high heat, combine goat milk, sugar, corn syrup, and cinnamon stick. Bring mixture to a boil. Stir in baking soda mixture (sauce will foam up) and reduce heat to medium. Simmer, stirring occasionally, until sauce turns a caramel color and reduces to 3/4 cup, 10 to 12 minutes.
* 5. Remove sauce from heat; discard cinnamon stick, and stir in condensed milk and whipping cream. Use warm (see Notes).
* 6. With a long, serrated knife, cut cake in half horizontally. Leave bottom half on cake pan bottom. Lift off cake top and set, cut side down, on a flat plate.
* 7. Put cake bottom (with pan base) on a wire rack set over a rimmed baking sheet. Poke cake bottom all over with a toothpick, being careful not to poke all the way through. Slowly spoon enough warm tres leches sauce (about 1 cup) over cake bottom to saturate well but not cause it to ooze. Let stand until cool, about 10 minutes.
* 8. Make filling: Reserve several raspberries to go on top of the cake, then put remaining fruit in a bowl and mix gently with granulated sugar. Set aside. In a chilled bowl, use a mixer to whip cream until it holds soft peaks and is thick enough to spread. Add vanilla and powdered sugar; mix well.
* 9. Scoop about 1 1/3 cups whipped cream onto cake bottom and spread level to edge. Dot with sugared raspberries, pushing them down into cream. Carefully set cake top, cut side down, onto cake bottom and neatly align. Poke top all over with a toothpick as before, then slowly spoon about 1 cup tres leches sauce evenly over cake top to saturate well. Smoothly frost top and sides of cake with remaining whipped cream; transfer to a clean serving plate. Cover cake without touching (invert a large bowl over it) and chill at least 2 hours. Cover and chill raspberries if held longer than 2 hours. Cover and chill remaining tres leches sauce.
* 10. Uncover cake and decorate with reserved raspberries. Serve with remaining tres leches sauce.
* Note: Nutritional analysis is per serving.

Note: Evaporated goat milk (Meyenberg is a popular brand) is sold in most grocery stores. Look in the baking aisle, near the condensed milk. The cake and tres leches sauce (prepare while cake bakes) can both be made a day ahead; reheat tres leches sauce before drizzling over cake. You can chill the completed cake for up to 3 days (garnish with raspberries just before serving).

Thomas Schnetz, Doña Tomàs, Oakland, California, Doña Tomàs: Discovering Authentic Mexican Cooking, Sunset
MAY 2007

Back: Austrian Hazelnut Torte
Source :

Sunday, September 18, 2011

Chocolate Ghost CakesMake

Chocolate Ghost CakesMake

super-quick Halloween treats using this 3-ingredient recipe that starts wtih packaged cream-filled chocolate cakes.
1/2 (12-oz.) container ready-to-spread white frosting
1 (11-oz.) package cream-filled chocolate cake squares
1 (0.68-oz.) tube black decorating gel


1. Microwave frosting in a microwave-safe bowl at HIGH 30 seconds to 1 minute or until melted; stir until smooth. Let stand 2 minutes.
2. Place 1 cup melted frosting in a gallon-size zip-top plastic bag. (Do not seal.) Snip 1 corner of bag to make a small hole. Pipe frosting onto each cake square in the shape of a ghost, adding remaining frosting to bag as needed. Pipe 2 dots on each cake using black gel to form eyes.
Note: For testing purposes only, we used Little Debbie Devil Squares and Betty Crocker Decorating Gel.

Southern Living

Saturday, September 17, 2011

Chocolate-Mint Cake

Chocolate-Mint Cake
Yield: Makes 16 servings


* Chocolate Velvet Cake Batter
* 1/2 recipe Vanilla Buttercream Frosting
* 1/4 teaspoon peppermint oil
* Chocolate Ganache


* Spoon batter evenly into 2 greased and floured 10-inch round cakepans. Bake at 350° for 30 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pans on a wire rack 10 minutes; remove from pans, and let cool completely on wire rack.
* Stir together Vanilla Buttercream Frosting and peppermint oil until well blended. Spread frosting mixture evenly between cake layers. Spread Chocolate Ganache evenly over top and sides of cake.

Southern Living

Source :

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