HOW TO MAKE CHOCOLATE CAKE

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Cinnamon Polenta Pancakes

Cinnamon Polenta Pancakes
* Contributed by Marisa May

* ACTIVE:
* TOTAL TIME: 30 MIN
* SERVINGS: 4
Recipe: Cinnamon Polenta Pancakes

Ingredients

1. 1 1/4 cups all-purpose flour
2. 3/4 cup cornmeal
3. 1 tablespoon sugar
4. 1 teaspoon cinnamon
5. 1 teaspoon baking powder
6. 1/2 teaspoon baking soda
7. Pinch of salt
8. 1 cup low-fat buttermilk
9. 2 large eggs, beaten
10. 1/4 cup olive oil
11. 1/4 cup water

1. In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.
2. Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon in 1/4-cup mounds of batter and spread to form 4-inch rounds. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. Serve the pancakes warm.

Notes One Serving 416 cal, 54 gm carb, 18 gm fat, 3.3 gm sat fat, 11 gm protein, 4 gm fiber. Serve With Berry compote.



Source :www.foodandwine.com

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Classic Crab Cakes

Classic Crab Cakes with a Roasted Corn and Tomato Salad and Fresh Horseradish Sauce

Recipe for Crab Cakes adapted from Emeril?s Creole Christmas, by Emeril

Total Time:--

Yield:10 cakes

Level: --

Ingredients

* 2 tablespoons unsalted butter
* 1 cup finely chopped yellow onions
* 1/2 cup finely chopped celery
* 1/4 cup seeded and finely chopped red bell pepper
* 1/4 cup seeded and finely chopped yellow bell pepper
* Salt
* Cayenne
* 1 tablespoon chopped garlic
* 1 pound lump crabmeat, picked over for shells and cartilage
* 1/4 cup chopped green onions, green parts only
* 1/4 cup grated Parmigiano-Reggiano cheese
* 2 tablespoons finely chopped fresh parsley leaves
* 1 tablespoon Creole mustard
* 1/2 cup mayonnaise
* 1 1/2 cups dried fine bread crumbs
* 1 cup vegetable oil
* 1/4 cup bleached all-purpose flour
* 3 teaspoons Essence, recipe follows
* 1 large egg
* 1 tablespoon water
* 2 large baking potatoes, like russets, peeled and cut into shoestrings
* Fresh Horseradish Sauce, recipe follows
* Roasted Corn and Tomato Salad, recipe follows

Directions

Melt the butter in a small saute pan over medium heat. Add the onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, cheese, parsley, mustard, mayonnaise, the cooled vegetables and 3/4 cups of the bread crumbs. Mix well. Divide the mixture into 10 equal portions and form them into 1-inch-thick cakes (patties). In a shallow bowl, combine the flour with 1 teaspoon of the Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and 1 teaspoon of the Creole seasoning. Heat the remaining 1 cup oil to 360 degrees F in a large saute pan over medium-high heat. Dredge the cakes first in the seasoned flour, tapping off any excess, then in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, coating them evenly. Gently lay the cakes, 3 to 4 at a time, in the oil and fry until lightly golden, about 4 minutes on each side. Preheat the fryer. Fry the potatoes in batches until golden brown, about 3 to 4 minutes, stirring occasionally for overall browning. Drain the cakes on paper towels. Season the cakes with the remaining teaspoon Creole seasoning. Drain the potatoes on paper towels. Season with salt. Spoon the horseradish sauce in the center of each plate. Lay the crab cakes in the center of the sauce. Spoon the corn and tomato salad over each cake. Pile the potatoes on top of the salad. Garnish with parsley.

Essence (Emeril's Creole Seasoning):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried leaf oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Source :http://www.foodnetwork.com

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Creole Christmas Fruit Cake with Whiskey Sauce

Creole Christmas Fruit Cake with Whiskey Sauce
Recipe courtesy Emeril Lagasse, 2003
Total Time: 1 hr 52 min
Prep 15 min
Inactive 45 min
Cook 52 min
Yield:6 servings
Level:Intermediate


Ingredients
For the Simple Syrup:

* 1 cup granulated sugar
* 1 cup water
* 1 1/2 tablespoons lemon zest, cut in strips
* 2 tablespoons lemon juice
*

For the Cake:

* 1/2 pound mixed dried fruits, such as blueberries, cranberries, cherries, raisins, and chopped apricots
* 1/2 pound, (2 sticks) unsalted butter, at room temperature
* 1 cup plus 2 tablespoons granulated sugar
* 2 ounces almond paste
* 4 large eggs
* 1/2 cup Grand Marnier, or other orange-flavored liqueur
* 2 cups bleached all-purpose flour
* 1 teaspoon baking powder
* 1/8 teaspoon salt
* 1/8 teaspoon ground cinnamon
* Pinch freshly grated nutmeg
* 1/2 cup slivered almonds, toasted
* 1/2 cup pecan pieces
* 1/2 cup walnut pieces
* 1/4 cup bourbon

Directions

Make a simple-syrup by combining the sugar and water in a medium-size heavy-bottomed saucepan over medium-high heat. Add the lemon zest and juice and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes and remove from the heat.

Combine the dried fruits in a large mixing bowl. Pour the simple-syrup over them, toss to coat and let steep for 5 minutes. Strain and reserve the syrup.

Cream the butter, sugar and almond paste together in the bowl of an electric mixer fitted with a paddle at low speed, occasionally scraping down the sides of the bowl with a rubber spatula. Beat until the mixture is fluffy and smooth, about 2 minutes. Add the eggs 1 at a time, mixing in between each addition on low speed and scraping down the sides of the bowl as necessary. Add 1/4 cup of the Grand Marnier and mix to incorporate.

Combine the flour, baking powder, salt, cinnamon and nutmeg in a medium-size mixing bowl and blend well. Add this mixture 1/2 cup at a time to the butter mixture with the mixer on low speed, each time mixing until smooth, about 2 minutes. Scrape down the sides of the bowl as necessary. The batter will be thick.

Add the warm fruit and all of the nuts a little at a time, mixing well. Scrape down the sides of the bowl and the paddle.

Preheat the oven to 350 degrees F.

Lightly grease a bundt pan with butter or non-stick baking spray. Pour the batter into the pan and bake until golden brown and the top springs back when touched, about 45 to 50 minutes (turning the pan to ensure even browning after 30 minutes.)

Cool the cake for 20 minutes in the pan, then remove and continue to cool upside-down on wire racks.

Make tiny holes with a toothpick randomly on the rounded end of the cake. Combine the remaining simple syrup with the remaining 1/4 cup of Grand Marnier and the bourbon. Wrap the cake in a layer of cheesecloth and pour 1/4 cup of the syrup over the top of each cake. Store in a plastic zip bag for 3 or 4 days until the cake is slightly stale. Sprinkle syrup over cakes once every 2 to 3 days until all of the syrup is used. Let the cakes age for up to 3 weeks before eating.

For the Whiskey Sauce:

3 cups heavy cream

1/2 cup bourbon

1/2 cup granulated sugar

1/4 cup plus 2 tablespoons cornstarch

Combine 2 3/4 cups of the cream with the bourbon and sugar in a medium-size nonstick saucepan over medium-heat. Stir to dissolve the sugar.

In a small bowl, dissolve the cornstarch in the remaining 1/4 cup cream. Add this to the cream-and-bourbon mixture and simmer stirring often, until the mixture thickens, 4 to 5 minutes. Remove from the heat and serve warm with the fruitcake.

The sauce may be stored, after it has cooled, in an airtight container for 24 hours. When ready to serve, warm over low heat.



Source :http://www.foodnetwork.com

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Double Chocolate Gooey Butter Cake

Double Chocolate Gooey Butter Cake

Total Time: 1 hr 0 min
Prep 10 min
Cook 50 min

Yield: 20-24 servings

Level: Easy

Ingredients

* 1 18.25-ounce package chocolate cake mix
* 3 large eggs
* 1 cup (2 sticks) unsalted butter, melted, plus butter for the pan
* 1 8-ounce package cream cheese, at room temperature
* 3 to 4 tablespoons unsweetened cocoa powder, to taste
* 1 16-ounce box confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped unsalted nuts
* Whipped cream, for topping (optional)

Directions

Preheat the oven to 350 degrees F. Lightly butter a 9-by-13-inch baking pan.

In a large bowl, combine the cake mix, 1 egg and 1/2 cup of the melted butter. Stir until well blended. Pat the mixture into the pan and set it aside.

In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder and beat until well mixed. Reduce the speed to low and add the confectioners' sugar. Beat until well mixed. Slowly add the remaining 1/2 cup melted butter and the vanilla. Beat until smooth. Using a rubber spatula, stir in the nuts. Spread the filling over the batter in the pan.

Bake the cake for 40 to 50 minutes. Be careful not to overcook it: The center should still be a little gooey. Let partially cool on a wire rack before slicing. Serve with whipped cream, if desired.

Photograph by Andrew Mccaul

Source :http://www.foodnetwork.com

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Eclair Cake

Eclair Cake
Recipe courtesy Paula Deen
Total Time: 24 hr 10 min
Prep 10 min
Inactive 24 hr 0 min
Yield:20 to 24 servings
Level: Easy

Ingredients
Cake:

* 1 (1-pound) box graham crackers
* 2 (3 1/4-ounce) boxes instant French vanilla pudding
* 3 1/2 cups milk
* 1 (8-ounce) container frozen whipped topping, thawed
* Frosting
* 1 1/2 cups confectioners' sugar
* 1/2 cup cocoa
* 3 tablespoons butter, softened
* 1/3 cup milk
* 2 teaspoons light corn syrup
* 2 teaspoons pure vanilla extract

Directions

Butter the bottom of a 13 by 9 by 2-inch pan. Line with whole graham crackers. In bowl of an electric mixer, mix pudding with milk; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover cake with frosting and refrigerate for 24 hours.
Source :http://www.foodnetwork.com
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Pumpkin Cake

Pumpkin Cake
Recipe courtesy Duff Goldman, Charm City Cakes, Baltimore Maryland
Ingredients

* 3 (10-inch) round cakes
* Buttercream
* Shortening
* Cornstarch
* Orange fondant
* Dark brown fondant
* Light brown fondant
* Gum paste leaves
* Black fondant

Tools:

* Pumpkin-size styrofoam sphere
* Cardboard base
* 1 (8 to 9-inch) cardboard cake round (slightly smaller than the cake.)
* Knife
* Spatula
* Plastic wrap
* Cake stand
* Rolling pin
* Wooden rod
* Clay tool
* Airbrush*
* Small sharp knife or exacto knife
* Duster brush
* Small round circular cutters

Directions

Cut the styrofoam sphere in half and glue it to a the cardboard base. Put the cardboard round on top of the sphere.

Take piece of plastic wrap and put it over the half sphere and cardboard, ensuring that none of the styrofoam touches any of the cake.

Grease the top and side of the half sphere with shortening. Wrap the greased half sphere with plastic wrap. Add a little more shortening to the plastic wrap.

Put the cardboard cake round on flat top of plastic wrap.

Add 1 cake round to the styrofoam sphere, cutting off a bit of the top. Frost the top of the first cake round with buttercream. Add second cake round and cut off a bit of the top. Frost the top of the second cake round with buttercream. Top with the third cake round.

Begin carving the cake, slowly carving it down until it's the shape of a sphere. When close to the shape of sphere, start carving away some of the hard edges. Make sure the bottom edge of the cakes line up with the styrofoam sphere half. If your sphere is too tall, cut off some of the top. Exfoliate the cake, peeling off excess crumbs until you get a nice gradual curve. Discard excess cake.

Transfer the cake/sphere to a round cake stand.

Frost the cake and plastic covering the styrofoam using an offset spatula, pressing relatively firmly. Remove the excess buttercream. Put the cake into the refrigerator to let the buttercream harden.

When the buttercream is hard remove the cake from the refrigerator and set aside.

Dust a workspace with cornstarch. Using a rolling pin, flatten the orange fondant into a large round big enough to cover the cake/sphere.

Wrap the fondant over the rolling pin or a wooden rod. Brush the excess starch off the fondant with a towel.

Unravel the fondant over the sphere to cover it. By hand smooth out the wrinkles on orange fondant. Cut off the excess fondant at the base of the sphere. Smooth out the fondant.

Using the clay tool, draw in pumpkin lines in the orange fondant covering. Run over lines with your finger to make sure they are nice and prominent.

Roll out dark brown and light brown fondant for vine to wrap around sphere. Wrap the vine around base of the sphere. Push vine up to cover the broken parts of the orange fondant. Roll out extra orange fondant. Use water to attach it to the orange sphere, covering the holes you have in the orange fondant.

Roll out more fondant, and place on base of sphere

Roll out more dark brown and light brown fondant. Twist the dark and light brown fondant together until it starts to tear. Reserve for the base of the pumpkin.

Fill the airbrush with red orange food coloring, and spray the creased sections of fondant first, then the entire cake. Rinse out the airbrush.

Add the gum paste leaves to the base of the cake.

Before you make the pumpkin's face, decide which side is going to be the front.

Get out a nice sharp blade and a duster brush.

Roll out enough black fondant to make the face, using cornstarch so fondant does not stick to work area. Brush excess cornstarch off the rolled out fondant.

Use a knife to cut out the shape of the pumpkin's grin and eyes. Cut out teeth for pumpkin's grin. Use water to attach the grin to the pumpkin. Brush off the grin once it is attached to the cake.

Use small round cutters to cut out "eyes" from fondant eyes of the pumpkin. Attach eyes to cake and brush off eyes.

From the pieces you cut out from the eyes, use a larger round cutter to cut out crescent moons. Attach the moons to the top of the eyes as the eyebrows, and brush off the eyebrows.

Arrange the reserved fondant twists on the base of the pumpkin.

Take the empty airbrush and blow out some of the extra cornstarch onto the pumpkin for the effect.

Cook's Note: Duff uses a French rolling pin

* you can buy airbrushes at a craft store, cake supply store, or an art supply store. Cheapest is at the craft store. At art supply stores you can get the top of the line, iawata brand airbrush but it's cheaper to get one that uses canned air rather than compressed air, if you'll be using it just a few times a year. Duff suggested the best one is a brand called badger. Cake stores have a brand that's called "kopykake" that is also easy to use.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Source:http://www.foodnetwork.com

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Double-Layer Chocolate Cake

Double-Layer Chocolate Cake

This basic chocolate cake recipe provides a great starting point for your own culinary creation or one of our suggestions. The double layers make for a pretty presentation—the rest is up to you.
This recipe goes with Toffee Crunch Cake, Chocolate-raspberry Cake, Chocolate-orange Cake

Yield: Makes two 9-inch cake layers; 12 to 16 servings
Ingredients
* 1/2 cup (1/4 lb.) butter, at room temperature
* 1 1/2 cups firmly packed brown sugar
* 3 large eggs
* 4 ounces unsweetened chocolate, melted (see note)
* 1 teaspoon vanilla
* 2 cups all-purpose flour
* 3/4 cup Dutch-processed unsweetened cocoa
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt
* 1 cup milk
* 3/4 cup sour cream
Preparation
* 1. In a bowl, with a mixer on medium speed, beat butter and brown sugar until blended. Beat in eggs. Add melted chocolate and vanilla; beat until combined.
* 2. In another bowl, stir together flour, cocoa, baking powder, baking soda, and salt. In a small bowl, mix milk and sour cream.
* 3. Add flour mixture and milk mixture alternately to butter mixture, about a third of each at a time, beating after each addition until incorporated (batter will be very thick). Scrape batter equally into two buttered and floured 9-inch round cake pans and spread level.
* 4. Bake in a 350° regular or convection oven until a wooden skewer inserted in the center comes out clean, 25 to 30 minutes. Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans. Cool completely before frosting.

Note:

To melt the chocolate, break it into small pieces and place in a small microwave-safe bowl; cook in a microwave oven at half power (50%), stirring occasionally, until smooth, 2 to 3 minutes.
Source;
Sunset
JUNE 2003
http://www.myrecipes.com
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Chocolate raspberry Cake

Chocolate raspberry Cake

This four-layered chocolate raspberry cake features a tangy raspberry filling and a rich foolproof buttercream icing. Top the cake with fresh raspberries for a simple and elegant presentation.

Yield: Makes 12 to 16 servings
Ingredients
* Double-layer chocolate cake
* 1 cup raspberry jam
* 3 tablespoons raspbery-flavored liqueur, such as Chambord
* Foolproof buttercream
* Rinsed fresh raspberries (about 6 oz. total)

Preparation

* Split the layers of the double-layer chocolate cake, making four total. Spread each of the first three with raspberry jam (about 1/3 cup on each). Stir raspberry-flavored liqueur into foolproof buttercream to frost cake. Garnish with raspberries.

Source :Sunset
JUNE 2003
www.myrecipes.com

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Marbled Pumpkin Cheesecake with a Brownie Crust

Marbled Pumpkin Cheesecake with a Brownie Crust

* Contributed by Grace Parisi
* ACTIVE: 30 MIN
* TOTAL TIME: 7 HRS
* SERVINGS: 12
Recipe: Marbled Pumpkin Cheesecake with a Brownie Crust

crust

1. 4 tablespoons unsalted butter
2. 2 ounces bittersweet chocolate, coarsely chopped
3. 1/4 cup sugar
4. 1 large egg, lightly beaten
5. 1/4 cup all-purpose flour
6. 1/2 teaspoon baking powder
7. 1/8 teaspoon salt
8. 1/4 cup finely chopped walnuts

cheesecake

1. 4 ounces bittersweet chocolate, chopped
2. 1 1/2 pounds cream cheese, softened
3. 1 cup sugar
4. 4 large eggs, at room temperature
5. 1 1/2 tablespoons cornstarch
6. 1 teaspoon pure vanilla extract
7. 2 cups canned pumpkin puree (1 pound)
8. 1/2 teaspoon cinnamon
9. 1/2 teaspoon freshly grated nutmeg
10. Pinch of ground cloves

1. MAKE THE CRUST: Preheat the oven to 325°. Lightly butter a 9-inch springform pan. In a medium saucepan, melt the butter with the chopped chocolate over low heat, stirring constantly. Remove the melted chocolate mixture from the heat and let it cool slightly, then stir in the sugar and the lightly beaten egg until blended.
2. In a small bowl, whisk the flour with the baking powder and salt. Add the dry ingredients to the melted chocolate mixture. Stir the chopped walnuts into the brownie batter. Spread the batter in the prepared springform pan and smooth the surface with a spatula. Bake for 10 minutes, or until risen and dry to the touch. Let cool completely. Wrap the outside of the pan in a large sheet of foil. Leave the oven on.
3. MAKE THE CHEESECAKE: In a medium glass bowl, melt the chopped chocolate in a microwave oven on high for about 1 minute, stirring halfway through. In a large bowl, using an electric mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well between additions. Beat in the cornstarch and vanilla. Add 1 cup of the cheesecake batter to the melted chocolate and stir until well blended. Beat the pumpkin puree and the cinnamon, nutmeg and cloves into the remaining cheesecake batter.
4. Pour three-fourths of the pumpkin cheesecake batter over the brownie crust. Pour the chocolate batter on top of the pumpkin cheesecake batter. If the chocolate batter is too thick to pour easily, heat it in a microwave oven on high for 10 seconds. Spoon the remaining pumpkin cheesecake batter on top of the chocolate batter. Use a table knife to make a few decorative swirls: Do not overswirl.
5. Set the springform pan in a medium roasting pan. Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake the pumpkin cheesecake in the hot water bath in the center of the oven for 1 1/2 hours, or until it is firm around the edges but slightly jiggly in the center. Turn the oven off, prop the door several inches open and let the cheesecake stand in the water bath in the warm oven for 1 hour, or until it is completely set.
6. Remove the marbled pumpkin cheesecake from the water bath and refrigerate it until thoroughly chilled, at least 4 hours or overnight. Remove the foil and springform pan ring from the cheesecake. Carefully transfer the cheesecake to a platter, cut into wedges and serve.

Make Ahead The baked cheesecake can be refrigerated in the springform pan for up to 4 days.

Source :http://www.foodandwine.com

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Classic Pumpkin Pie

Classic Pumpkin Pie

Refrigerated pie dough makes this classic pumpkin pie recipe simple to prepare. Bake the pie on a baking sheet in the lower third of the oven to encourage a crisp crust.

Yield: 12 servings (serving size: 1 wedge and about 1 tablespoon topping)

Ingredients
Filling:
* 3/4 cup packed brown sugar
* 1 3/4 teaspoons pumpkin pie spice
* 1/4 teaspoon salt
* 1 (12-ounce) can evaporated low-fat milk
* 2 large egg whites
* 1 large egg
* 1 (15-ounce) can unsweetened pumpkin
Crust:
* 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
* Cooking spray

Topping:
* 1/4 cup whipping cream
* 1 tablespoon amaretto (almond-flavored liqueur)
* 2 teaspoons powdered sugar

Preparation

* Position oven rack to lowest position.
* Preheat oven to 425°.
* To prepare filling, combine first 6 ingredients in a large bowl, stirring with a whisk. Add pumpkin, and stir with a whisk until smooth.
* To prepare crust, roll dough into an 11-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under and flute.
* Pour pumpkin mixture into the crust. Place pie plate on a baking sheet. Place baking sheet on lowest oven rack. Bake at 425° for 10 minutes. Reduce oven temperature to 350° (do not remove pie from oven); bake an additional 50 minutes or until almost set. Cool completely on wire rack.
* To prepare topping, beat cream with a mixer at high speed until stiff peaks form. Add the amaretto and powdered sugar, and beat until blended. Serve with pie.

Rick Rodgers, Cooking Light
NOVEMBER 2003
Source:http://www.myrecipes.com/recipe

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Easy Non-Microwave Chocolate Cake Recipe

Easy Non-Microwave Chocolate Cake Recipe

This Chocolate Cake is yummy, chocolatee.. and soft.

Summary
Preparation Time15 Min Cooking Time40 Min
Ready In 55 Min Difficulty Level Very Easy
Health Index Healthy++ Servings 4
Cuisine Indian Course Dessert
Specialty Christmas Main Ingredient Egg
Recipe Story

I made this cake in a electric rice cooker for the first time. Till the last minute, i did'nt know how it would be. But Mmm.. ya, cake was wonderful puffy..!
Ingredients

Ingredients:

For the cake:

1. All purpose flour - 1 cup,

2. Cocoa powder - 4 tsp,

3. Eggs - 2,

4. Oil - 3/4 cup,

5. Milk - 3/4 cup,

6. Sugar - 1 cup,

7. Baking powder - 1 tsp,

For icing & decoration:

1. Raw chocolate - 1 cup(Melted),

2. Butter - 1/2 cup(Keep in room temperature to become soft),

3. Sugar - 1/2 cup(Powdered finely),

4. Almonds - few(or use anything cute based on ur imagination).

Directions

How to make the cake:
1. Take a bowl, seive the flour and cocoa powder, add the baking powder, sugar to it and mix well without lumps.
2. Now add the oil, eggs and milk one by one and blend smoothly. Grease a non-stick vessel/ceramic with butter, transfer the cake mix & seal with aluminium foil.
3. Boil 1/4 level water in the electric rice cooker vessel, place the cake mix vessel inside and cook for 1/2 an hour and cool.
4. Now remove the foil, check by porking with a knife on the cake, whether its cooked. If the knife comes out smoothly without nothing sticking, then its done.
5. Put a plate on top and turn the vessel upside down carefuly and the cake would be on the plate.


How to do icing:

1. Leave the cake to cool well/refrigirate. Now take the melted chocolate with a knife, spread it on the cake top, sides evenly(I used chocolate with choco chips).
2. Leave in refregirator for 20 mins. By the time, Put the butter and mix in to a smooth cream, now add the sugar and mix well smoothly.
3. Take a funnel with small hole/piper and fill with the butter icing, slightly press on the cake and pipe in to designs & decorate with almonds or any nuts on based your imagination.
4. Refregirate the cake till the icing holds on to the cake.

By Sanghi

Source :http://www.ifood.tv

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Chocolate Truffle Angel Cake

Chocolate Truffle Angel Cake

Yield: 1 (3-layer) cake
Ingredients
1 recipe Chocolate Cake
1 recipe Chocolate-Praline Truffles
1 recipe White Chocolate Buttercream Frosting
1 recipe Angel Shortbread Cookies
24 inches (1 1/2-inch-wide) wired fabric ribbon
1 (4-ounce) white chocolate bar, shaved


Preparation
Prepare Chocolate Cake batter, and pour into 3 greased and floured 8-inch round cakepans.
Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.Prepare mixture for Chocolate-Praline Truffles, and spread a thin layer between cake layers and on top and sides of cake. Cover and chill at least 2 hours.
Reserve 1 1/2 cups White Chocolate Buttercream Frosting. Spread remaining frosting on top and sides of cake.
Spoon reserved frosting into a heavy-duty zip-top plastic bag; seal bag, and snip a 1/4-inch hole in 1 corner of bag. Pipe frosting around base of cake, creating a ruffle. Pipe about 1 teaspoon frosting on back of each Angel Shortbread Cookie. Press cookies against sides of cake, spacing evenly. (Wingtips should be about1/2 inch apart.)
Cut ribbon into 6 (4-inch) lengths; crumple slightly. Place each piece loosely against side of cake between each pair of angel cookies, inserting ends under angel waists. Sprinkle shaved white chocolate on top of cake. Store in refrigerator up to 2 days without cookies, up to 6 hours with cookies (which will soften if chilled longer). Remove up to 2 hours before serving; serve at room temperature.


Source:
Southern Living & http://www.myrecipes.com
DECEMBER 1997

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Easy Cupcake Recipe

Easy Cupcake Recipe

This simple vanilla cupcake recipe creates a cupcake that is perfect background for your creative decorating ideas.




Ingredients

• 2 1/4 cups all purpose flour
• 1 1/3 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup shortening
• 1 cup milk
• 1 teaspoon vanilla
• 2 large eggs

Easy Cupcake Recipe Directions

Preheat oven to 350 degrees. Line cupcake pans with paper liners.

Combine flour, sugar, baking powder, and salt in a large mixing bowl. Add shortening, milk, and vanilla. Beat for 1 minute on medium speed. Scrape side of bowl with a spatula.

Add eggs to the mixture. Beat for 1 minute on medium speed. Scrape bowl again. Beat on high speed for 1 minute 30 seconds until well mixed.

Spoon cupcake batter into paper liners until 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 5 minutes in pans then remove and place on wire racks to cool completely.

Once cupcakes are completely cooled, frost with your favorite frosting recipe or decorate as you desire.


Source :http://www.cupcakerecipes.com
Hundreds of gorgeous chocolate cake recipes for birthdays, dinner parties, Sunday dessert or... Tuesday nights! After all, who needs an excuse for chocolate cake?

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Peanut Butter Pound Cake S'mores

Peanut Butter Pound Cake S'mores

* Contributed by Grace Parisi
* TOTAL TIME: 25 MIN
* SERVINGS: 4

In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.
Recipe: Peanut Butter Pound Cake S'mores

1. 2 ounces semisweet chocolate, chopped
2. 1/2 cup heavy cream
3. One 1-pound frozen pound cake, preferably Sara Lee, thawed
4. 1/4 cup creamy or chunky peanut butter (not natural)
5. 1/3 cup marshmallow fluff
6. 1 tablespoon unsalted butter, softened

1. Put the chocolate in a small heatproof bowl. In a small saucepan, heat the cream until hot to the touch. Pour the cream over the chocolate and let stand until melted. Whisk until smooth.

2. Preheat a griddle or large skillet. Using a serrated knife, trim off the top and bottom of the pound cake so that the cake is about 1 1/4 inches thick. Carefully split the pound cake in half horizontally. Spread the peanut butter on one half and the marshmallow on the other, leaving a 1/2-inch border all around. Sandwich the two halves together and spread the top and bottom with the butter. Place on the griddle and cook over high heat, turning once, until golden and nearly warmed through, about 2 minutes. Transfer to a work surface and cut the cake into twelve 3/4-inch-wide strips. Serve at once with the chocolate sauce.


Source:http://www.foodandwine.com/

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Cranberry Streusel Cake

* Contributed by Nancy Olson
* ACTIVE: 45 MIN
* TOTAL TIME: 2 HRS 30 MIN
* SERVINGS: 8
Cranberries usually appear on the holiday table as a condiment, but here they flavor a delicious cake, topped with a crumbly, buttery oat streusel.

Recipe: Cranberry Streusel Cake


Batter

1. 1 cup all-purpose flour
2. 1/2 cup plus 2 tablespoons sugar
3. 3/4 teaspoon baking powder
4. 1/4 teaspoon baking soda
5. 1/4 teaspoon salt
6. 1 stick unsalted butter, cubed and chilled
7. 3 large egg yolks
8. 1/2 cup sour cream
9. 1 teaspoon pure vanilla extract

Filling and Topping

1. 2 1/2 cups fresh or frozen cranberries (10 ounces)
2. 2 teaspoons fresh lime juice
3. 1 teaspoon freshly grated lime zest
4. 1/4 cup sugar
5. 2 tablespoons cornstarch
6. 1 teaspoon pure vanilla extract
7. Pinch of salt
8. 1/4 teaspoon freshly ground black pepper
9. 3/4 teaspoon cinnamon
10. 1/2 cup all-purpose flour
11. 1/2 cup rolled oats
12. 1/2 cup light brown sugar
13. 1 stick unsalted butter, cubed and chilled

1. MAKE THE BATTER Preheat the oven to 350°. Butter and flour a 9-inch-round springform cake pan. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using an electric mixer at low speed, beat in the butter until it looks like coarse meal. In a small bowl, whisk the egg yolks with the sour cream and vanilla. Beat the egg mixture into the dry ingredients at medium-low speed just until incorporated, about 1 minute. Scrape the cake batter into the prepared springform pan.
2. MAKE THE FILLING AND TOPPING In a medium bowl, stir the cranberries with the lime juice, zest, sugar, cornstarch, vanilla, salt, black pepper and 1/4 teaspoon of the cinnamon. Spoon the mixture over the cake batter.
3. In another bowl, mix together the flour, oats and brown sugar, then stir in the remaining 1/2 teaspoon of cinnamon. Using a pastry blender or 2 knives, cut in the chilled butter until it resembles coarse meal. Sprinkle the topping over the cranberries and bake the streusel cake for about 1 hour, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool completely, then remove the ring and serve.

Make Ahead The cranberry streusel cake can be kept covered at room temperature for up to 2 days.

More: White Christmas Cake
Source :http://www.foodandwine.com

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Desserts Buccaneer Cake

Desserts Buccaneer Cake

total time 2 hr 35 min
prep 1 hr
servings 12 servings

Recipe :
What You Need
1 pkg. (2-layer) chocolate cake mix
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
1/4 cup powdered sugar
1 cup cold milk
1 piece red string licorice
1 piece black string licorice, cut into 1-inch lengths
1/2 square BAKER'S Semi-Sweet Chocolate, grated
1 Mini OREO Bite Size Cookie
Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.

CUT cake as shown in diagram. Discard cake trimmings or reserve for snacking. Place head piece on platter; frost with 1 cup COOL WHIP.

BEAT dry pudding mix, sugar and milk with whisk 2 min. Assemble hat pieces near head as shown in photograph; frost with pudding mixture. Spoon remaining COOL WHIP into resealable plastic bag. Cut small corner off bottom of bag. Squeeze bag to pipe COOL WHIP onto hat as shown in photograph.

CUT eye patch out of piece of sturdy colored paper or cardboard. Cut 14-inch length from red licorice. Use to "attach" eye patch to cake. Use remaining red licorice to form mouth. Decorate cake with remaining ingredients as shown in photo. Keep refrigerated.

Source :http://www.kraftrecipes.com

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Rolo Cupcakes

by Jamie on June 27, 2011

Rolo Cupcakes

Yield: 24 cupcakes
Ingredients:
For the cupcakes

1 (18.25 ounce) package Devil’s Food Cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs; lightly beaten
1/2 cup warm water
1 teaspoon of vanilla
24 frozen Rolos (freeze for at least 2 hours)
For the frosting

4 sticks unsalted butter; room temperature
2 teaspoons pure vanilla extract
¼ teaspoon fine sea salt
⅓ cup caramel syrup
1 1/2 pounds confectioners’ sugar
For the ganache

4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 tablespoons honey
2 tablespoons light corn syrup
2 teaspoons vanilla

24 Rolos for garnish
Directions:
For the cupcakes

1. Preheat oven to 350 degrees F.

2. Line (2) 12 cup muffin tins with paper liners or spray with nonstick cooking spray.

3. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake and pudding mixes, sour cream, oil, beaten eggs, water and vanilla until well combined and smooth.

4. Evenly divide the batter amongst the prepared pans. {I use a large cookie scoop from OXO to scoop my batter; it holds 3 tablespoons}.

5. Gently push a frozen Rolo into the center of the batter and smooth the surface making sure to cover the candy with batter.

6. Bake for 18-22 minutes, or until top is springy to the touch. A small divot may appear in the center of the cupcake, no worries though because you’ll cover that with frosting.

7. Cool cupcakes thoroughly on wire rack.
For the frosting

1. Cream the butter in the bowl of an electric or stand mixer. Add the vanilla extract, salt and caramel syrup and combine well.

2. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, give it a taste and decide if you want to add in more caramel syrup. For thicker frosting you can gradually add in a little more sugar.
For the ganache

1. In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.

2. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.

3. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.

4. Top each cupcake with a Rolo.

5. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

Source:http://www.mybakingaddiction.com

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Chocolate Fudge Cake with Vanilla Buttercream Frosting and Chocolate Ganache Glaze

Recipe courtesy Sara Campbell
Total Time:
1 hr 1 min
Prep
45 min
Inactive
1 min
Cook
15 min
Yield:
6 servings
Level:
Intermediate

Ingredients
Cake:

* 3 cups packed brown sugar
* 3/4 cup canola oil
* 3 eggs
* 2 2/3 cups flour
* 2 1/4 teaspoons baking powder
* 2 1/4 teaspoons baking soda
* 1 1/2 teaspoons salt
* 1 tablespoon vanilla extract
* 1 1/2 cups milk
* 1 1/2 cups water
* 1 1/8 cups cocoa powder

Frosting:

* 1 1/2 pounds sweet butter, soft
* 3 cups sifted powdered sugar
* 2 tablespoons vanilla extract
* 1 pinch salt

Ganache:

* 1 1/4 cups semisweet chocolate chips
* 3/4 tablespoon light corn syrup
* 3/4 cup heavy cream

Directions

To make the cake: Preheat the oven to 350 degrees F. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. Alternately, oil the pans and then flour them.

In the bowl of an electric mixer, combine the brown sugar and oil. Turn on the mixer to a low speed and mix in the eggs. Let the sugar, oil, and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set this mixture aside.

In another small bowl, mix the vanilla into the milk and set this aside as well. Bring the water to a boil and pour over the cocoa and whisk it until it is smooth. To the egg mixture, alternately add the flour mixture and the milk mixture beginning and ending with flour. With the mixer off, scrape down the sides of the bowl after each addition. With the mixture at a low speed add the cocoa. Scrape down the sides of the bowl and pour this mixture into the prepared cake pans. Bake the cake for approximately 15 minutes or until tester comes out clean. When cake layers have cooled, remove from pans and refrigerate until cold.

To make the frosting: In an electric mixing bowl place the soft butter and beat it on a low speed while adding powdered sugar. When all the sugar is mixed in, turn off the mixer and scrape down the sides of the bowl. Add in the vanilla and salt and let the mixer beat for 5 to 7 minutes on a medium speed. Fill and frost the cake and refrigerate it for 10 to 20 minutes to set up the frosting.

To make the ganache: In a heatproof bowl, place the chocolate chips and the corn syrup. Bring the heavy cream to a full boil. Pour the cream over the chocolate and whisk it until smooth then set it aside.Pour ganache over the top of the cake and, with a cake spatula, smooth the top of the cake and allow ganache to spill over the sides. Refrigerate for 20 minutes or longer.

Serve the cake cold or allow it to come to room temperature before serving.
Source:http://www.foodnetwork.com

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Pound Cake with Vanilla Ice Cream and Chocolate Sauce

Recipe courtesy Rachael Ray
Total Time:
5 min
Prep
5 min
Yield:
4 servings
Level:
Easy

This is our old standby dessert on Sundays. Yummy!
Ingredients

* 4 slices pound cake, 1-inch thick
* 1 pint vanilla bean ice cream
* Chocolate syrup (recommended: Hershey brand)

Directions

Top pound cake slices with a generous scoop of softened vanilla bean ice cream and drizzle liberally with chocolate syrup.

Source:
www.foodnetwork.com

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