CAKE
2 Cup Flour
1-1/2 Cup Sugar
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup Vegetable Oil
3/4 Cup Cold Water
2 Teaspoon Vanilla
7 Egg Yolks
7 Egg Whites
1/2 Teaspoon Cream of tartar
FILLING
6 Tablespoon Flour (rounded)
1-1/2 Cup Butter & Crisco mixture
1-1/2 Cup Sugar
1 Cup Cold Milk (scant)
2 Teaspoon Vanilla
Cake:
In a large bowl, mix the first 4 ingredients. Make a well and add the next 4
ingredients. Beat until smooth with a spoon and set aside. Beat the egg
whites with the cream of tartar until stiff peaks form. Pour over egg yolk
batter and fold in until well beaten. Pour in an ungreased 10x14 pan. Bake
45-50 minutes in a 350oF preheated oven. Cool in pan. Invert in pan with
cups under each corner. Cool completely and run a knife around the edge.
Remove and cut in half.
Filling:
Combine the first 3 ingredients and beat on high for 5 minutes, gradually
adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2
layers. Cut to size (3x1 inch) and wrap separately.
Wednesday, February 3, 2010
Mrs. Fields Carrot Cake
2 1/2 Cup All-purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt
2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1-1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6-oz.) raisins
1 Cup (4-oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a
large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add
butter, one egg and vanilla; blend with electric mixer on low speed.
Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl.
And remaining eggs, one at a time, beating 30 seconds after each addition.
Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly
combined. Pour batter into prepared pans and smooth the surface with a
rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick nserted
into center should come out clean. Cool in pans for 10 minutes. Then invert
cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium
bowl with electic mixer on medium speed, beat cream cheese and butter until
smooth add lemon juice and vanilla; beat until combined. Add sugar
gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one
layer on a cake platter, and with a metal spatula spread icing over the top
to form a thin filling. Place second layer over the first, rounded side up.
Coat the top and sides of the cake evenly with remaining icing. Refrigerate
1 hour to set icing.
2 Tablespoon Baking soda
1/4 Teaspoon Salt
2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1-1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6-oz.) raisins
1 Cup (4-oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners' sugar
Preheat oven to 350-degrees. Grease and flour two 9-inch cake pans. In a
large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add
butter, one egg and vanilla; blend with electric mixer on low speed.
Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl.
And remaining eggs, one at a time, beating 30 seconds after each addition.
Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly
combined. Pour batter into prepared pans and smooth the surface with a
rubber spatula. Bake in center of oven for 60-70 minutes. Toothpick nserted
into center should come out clean. Cool in pans for 10 minutes. Then invert
cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium
bowl with electic mixer on medium speed, beat cream cheese and butter until
smooth add lemon juice and vanilla; beat until combined. Add sugar
gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one
layer on a cake platter, and with a metal spatula spread icing over the top
to form a thin filling. Place second layer over the first, rounded side up.
Coat the top and sides of the cake evenly with remaining icing. Refrigerate
1 hour to set icing.
Peanut Butter Tastykakes
4 eggs
1 tsp. vanilla
1 3/4 cup sugar
2 cups flour
2 tbsp. melted butter or margarine
2 tbsp. oil
1 cup milk
1 tsp. baking powder
12 oz. chocolate chips
Creamy peanut butter
Combine sugar, oil, melted butter. Add eggs, mix well. Add remaining
ingredients except peanut butter and chips. Mix well. Spread batter into
jelly roll pan. Bake at 350 degrees for 20 minutes or until lightly browned.
Spread hot cake with layer of peanut butter (as much as you want). Put cake
in refrigerator to let peanut butter harden. When set, melt chips and spread
over the peanut butter. Place cake back in refrigerator for 10 to 20
minutes. Take out and score with knife for easier cutting. Return to
refrigerator to finish setting the chocolate. (Freezes well.)
1 tsp. vanilla
1 3/4 cup sugar
2 cups flour
2 tbsp. melted butter or margarine
2 tbsp. oil
1 cup milk
1 tsp. baking powder
12 oz. chocolate chips
Creamy peanut butter
Combine sugar, oil, melted butter. Add eggs, mix well. Add remaining
ingredients except peanut butter and chips. Mix well. Spread batter into
jelly roll pan. Bake at 350 degrees for 20 minutes or until lightly browned.
Spread hot cake with layer of peanut butter (as much as you want). Put cake
in refrigerator to let peanut butter harden. When set, melt chips and spread
over the peanut butter. Place cake back in refrigerator for 10 to 20
minutes. Take out and score with knife for easier cutting. Return to
refrigerator to finish setting the chocolate. (Freezes well.)
Ebingers Blackout Cake
For the cake:
1/2 cup unsweetened Dutch-process cocoa, or Hersheys European
2 Tablespoons boiling water
2 ozs. unsweetened chocolate (2 squares), chopped
3/4 cup milk
2 cups granulated sugar
2 sticks unsalted butter, slightly softened
2 Tablespoons unsalted butter, for cake pans
4 eggs, separated
2 Teaspoons vanilla extract
2 cups all-purpose flour, + 1 Tablespoon for pans
1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon baking soda
For the filling:
1 Tablespoon unsweetened Dutch process cocoa, + 1-3/4 teaspoons
2 cups boiling water
3/4 cup sugar, + 3-1/2 teaspoons
1 oz. bittersweet chocolate, chopped
2 Tablespoons cornstarch
1 Tablespoon cold water
1/4 Teaspoon salt
1 Teaspoon vanilla extract
2 Tablespoons unsalted butter
Frosting:
12 ozs. semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup hot water
1 Tablespoon corn syrup
1 Tablespoon vanilla extract
Preheat the oven to 375 F. To make the cake, place the cocoa in a small bowl
and whisk in boiling water to form a paste. Combine the chocolate and milk
in a saucepan over medium heat. Stir frequently as the mixture warms and the
chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of
the heated chocolate milk into the cocoa paste and then whisk the cocoa
paste into the milk mixture. Return to heat, stir for one minute, remove and
cool until tepid. In a small bowl of a mixer, cream the sugar and butter
together. Beat in the egg yolks one at a time and add the vanilla. Slowly
stir in the chocolate mixture. Combine the flour, baking powder, salt and
baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture
to the chocolate mixture. In another bowl, whip the egg whites to form soft
peaks and, using a rubber spatula, gently fold the egg whites into the
batter. Butter and lightly flour two 8 inch round cake pans and divide the
batter between the two pans. Bake for 45 minutes and cool on a rack for 15
minutes. Gently remove the cakes from their pans and continue to cool. While
the cake is baking, make the filling. Put the cocoa into a saucepan and pour
in the boiling water and place over low heat. Add the sugar and chocolate.
Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the
cornstarch mixture into the water and chocolate, add the salt and bring it
to a boil, stirring constantly. Boil for one minute. Remove the pan from the
heat, whisk in the vanilla and the butter and transfer the mixture to a bowl
and refrigerate until cool. Make the frosting: In a double boiler (or a pan
within a pan), melt the chocolate. remove from heat and whisk in the butter,
one tablespoon at a time, returning to the heat if necessary to melt the
butter. Whisk in the hot water all at once and stir until smooth. Whisk in
the corn syrup and the vanilla. Refrigerate for up to 15 minutes before
using. Assemble the cake: Use a sharp knife to slice each cake into two
disks to form 4 layers. Set one layer aside. Place one layer on a cake round
or plate. Generously swath the layer with filling. Add the second layer and
repeat. Add the third layer. Quickly apply a layer of frosting to the top
and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble
the remaining cake layer, into fine crumbs. Apply a second layer of frosting
to the cake, sprinkle liberally with crumbs and serve within 24 hours. Store
in a cool place.
1/2 cup unsweetened Dutch-process cocoa, or Hersheys European
2 Tablespoons boiling water
2 ozs. unsweetened chocolate (2 squares), chopped
3/4 cup milk
2 cups granulated sugar
2 sticks unsalted butter, slightly softened
2 Tablespoons unsalted butter, for cake pans
4 eggs, separated
2 Teaspoons vanilla extract
2 cups all-purpose flour, + 1 Tablespoon for pans
1 Teaspoon baking powder
1 Teaspoon salt
1 Teaspoon baking soda
For the filling:
1 Tablespoon unsweetened Dutch process cocoa, + 1-3/4 teaspoons
2 cups boiling water
3/4 cup sugar, + 3-1/2 teaspoons
1 oz. bittersweet chocolate, chopped
2 Tablespoons cornstarch
1 Tablespoon cold water
1/4 Teaspoon salt
1 Teaspoon vanilla extract
2 Tablespoons unsalted butter
Frosting:
12 ozs. semisweet chocolate, chopped
3/4 cup unsalted butter
1/2 cup hot water
1 Tablespoon corn syrup
1 Tablespoon vanilla extract
Preheat the oven to 375 F. To make the cake, place the cocoa in a small bowl
and whisk in boiling water to form a paste. Combine the chocolate and milk
in a saucepan over medium heat. Stir frequently as the mixture warms and the
chocolate melts, about 3 minutes. Remove from heat. Whisk a small amount of
the heated chocolate milk into the cocoa paste and then whisk the cocoa
paste into the milk mixture. Return to heat, stir for one minute, remove and
cool until tepid. In a small bowl of a mixer, cream the sugar and butter
together. Beat in the egg yolks one at a time and add the vanilla. Slowly
stir in the chocolate mixture. Combine the flour, baking powder, salt and
baking soda. Using a spatula or a wooden spoon, slowly add the flour mixture
to the chocolate mixture. In another bowl, whip the egg whites to form soft
peaks and, using a rubber spatula, gently fold the egg whites into the
batter. Butter and lightly flour two 8 inch round cake pans and divide the
batter between the two pans. Bake for 45 minutes and cool on a rack for 15
minutes. Gently remove the cakes from their pans and continue to cool. While
the cake is baking, make the filling. Put the cocoa into a saucepan and pour
in the boiling water and place over low heat. Add the sugar and chocolate.
Dissolve the cornstarch in the cold water to make a smooth paste. Whisk the
cornstarch mixture into the water and chocolate, add the salt and bring it
to a boil, stirring constantly. Boil for one minute. Remove the pan from the
heat, whisk in the vanilla and the butter and transfer the mixture to a bowl
and refrigerate until cool. Make the frosting: In a double boiler (or a pan
within a pan), melt the chocolate. remove from heat and whisk in the butter,
one tablespoon at a time, returning to the heat if necessary to melt the
butter. Whisk in the hot water all at once and stir until smooth. Whisk in
the corn syrup and the vanilla. Refrigerate for up to 15 minutes before
using. Assemble the cake: Use a sharp knife to slice each cake into two
disks to form 4 layers. Set one layer aside. Place one layer on a cake round
or plate. Generously swath the layer with filling. Add the second layer and
repeat. Add the third layer. Quickly apply a layer of frosting to the top
and the sides of the cake and refrigerate for 10 minutes. Meanwhile, crumble
the remaining cake layer, into fine crumbs. Apply a second layer of frosting
to the cake, sprinkle liberally with crumbs and serve within 24 hours. Store
in a cool place.
Ice Cream Sandwiches
1/2 cup butter
1/2 cup semi-sweet chocolate chips
1/3 cup sugar
1 egg
1 tsp. vanilla
3/4 cup flour
2 tbls. cocoa powder
1/2 tsp. baking powder
3 cups vanilla ice cream, slightly softened
Preheat oven to 325 degrees. Line 10x15 cookie sheet with wax paper
& lightly oil paper. Melt butter and choc. chips, stir and allow to cool.
Beat together sugar & egg till pale & creamy. Beat in melted choc. and
vanilla. Add flour, cocoa, and baking powder. Continue beating until
incorporated. Transfer batter to pan and spread evenly to edges.
Bake 15 min., then remove from oven. Cool 10 min. and invert onto
cutting board. Carefully remove wax paper and, using sharp unserrated
knife, cut in half lengthwise. When completely cool, spread ice-cream
over one half of the chocolate biscuit evenly. Top with second wafer.
Wrap in plastic wrap and freeze for at least 4 hr. Cut into 8 slices.
1/2 cup semi-sweet chocolate chips
1/3 cup sugar
1 egg
1 tsp. vanilla
3/4 cup flour
2 tbls. cocoa powder
1/2 tsp. baking powder
3 cups vanilla ice cream, slightly softened
Preheat oven to 325 degrees. Line 10x15 cookie sheet with wax paper
& lightly oil paper. Melt butter and choc. chips, stir and allow to cool.
Beat together sugar & egg till pale & creamy. Beat in melted choc. and
vanilla. Add flour, cocoa, and baking powder. Continue beating until
incorporated. Transfer batter to pan and spread evenly to edges.
Bake 15 min., then remove from oven. Cool 10 min. and invert onto
cutting board. Carefully remove wax paper and, using sharp unserrated
knife, cut in half lengthwise. When completely cool, spread ice-cream
over one half of the chocolate biscuit evenly. Top with second wafer.
Wrap in plastic wrap and freeze for at least 4 hr. Cut into 8 slices.
Cinnabon Rolls
ROLLS:
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.
1/2 cup warm water
2 packages dry yeast
2 Tbl. sugar
3 1/2 oz. pkg. vanilla pudding mix
1/2 cup margarine -- melted
2 eggs
1 teas. salt
6 cups flour
CREAM CHEESE FROSTING:
8 oz cream cheese
1/2 cup margarine
1 teas. vanilla
3 cups confectioner's sugar
1 Tbl. milk
To make frosting, mix all ingredients until smooth.
In a bowl combine water, yeast and sugar. Stir until dissolved. Set aside.
In large bowl, take pudding mix and prepare according to package
directions. Add margarine, eggs and salt. Mix well. Then add yeast
mixture. Blend.
Gradually add flour; knead until smooth. Place in a greased
bowl. Cover and let rise until doubled.
Punch down dough and let rise again.
Then roll out on floured board to 34 x 21" size. Take 1
cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar
and 4 teas. cinnamon. Sprinkle over top. Roll up very tightly.
With knife, put a notch every 2". Cut with thread or knife.
Place on lightly greased cookie sheet 2" apart.
Take hand and lightly press down on each roll.
Cover and let rise until double
again. Bake at 350 15-20 minutes. Remove when they start to turn golden.
DON'T OVER BAKE.
Frost warm rolls with Cream Cheese Frosting
Makes about 20 very large rolls.
Sanders Hot Fudge Topping
1/3 cup whole milk
1 lb. caramels
1/2 lb. Sanders milk chocolate
1/2 pint Sanders vanilla ice cream or 1 cup soft ice cream
1 teaspoon vanilla extract
Place milk and caramels in double boiler, heat and stir until hot, smooh
cream is obtained. Chop the chocolate and add it to the above hot cream.
Stir until melted. Mix in soft ice cream and vanilla extract, and stir until
smooth.
Variation: Instead of using whole milk, substitute 1/3 cup very strong
coffee.
1 lb. caramels
1/2 lb. Sanders milk chocolate
1/2 pint Sanders vanilla ice cream or 1 cup soft ice cream
1 teaspoon vanilla extract
Place milk and caramels in double boiler, heat and stir until hot, smooh
cream is obtained. Chop the chocolate and add it to the above hot cream.
Stir until melted. Mix in soft ice cream and vanilla extract, and stir until
smooth.
Variation: Instead of using whole milk, substitute 1/3 cup very strong
coffee.
Subscribe to:
Posts (Atom)