Simply Cookbooks

My husband is the baker in the family. I have never had quite the success that he has with cakes, cookies, ice cream, any dessert you name he can cook to perfection. He was kind enough to share with me some of his secrets to successful baking.

The first most important ingredient in any recipe is having all your ingredients at room temperature. The successful cake or cookie depends on the correct blending of your ingredients, making sure you are careful with the creaming of the sugar and butter, as well as being careful when adding eggs that you fold them in gently so you maintain the aeration in the batter. In the case of cakes make sure you place the cake in the center of the middle rack of the oven. If you have more than one cake pan, stagger them to allow air flow around the pans. You don’t want the heat to be hotter on one pan than the other, you want the heat to be distrubuted evenly.

When baking cookies, only do one pan at a time for the same reason as cakes. Even heat produces better cooking temperatures for the cookies. Once cookies or cake are done cool according to package directions. If placing either cookies or cake on a rack spray racks with a vegetable spray to prevent anything from sticking.

Make sure cakes and cookies are completely cooled before storing. Cakes and cookies can be stored in air tight containers for several days to preserve their moistness.

All products containing diary products, such as cream cheese either in the frosting or filling should be stored in the refrigerator.

OLD FASHIONED CHOCOLATE CAKE
3/4 CUP BUTTER OR MARGARINE
2/3 CUP COCOA
1 2/3 CUPS SUGAR
1 1/4 TEASP. BAKING SODA
3 EGGS
1/4 TEASP. BAKING POWDER
1 TEASP. VANILLA
1 TEASP. SALT
2 CUPS FLOUR
1 1/3 CUP WATER

COMBINE BUTTER, SUGAR, EGGS AND VANILLA. BEAT ON HIGH FOR 3 MINUTES. IN SEPARATE BOWL, COMBINE FLOUR, COCOA, BAKING SODA, BAKING POWDER AND SALT. ADD ALTERNATELY TO CREAMED MIXTURE WITH WATER. BLEND UNTIL JUST COMBINED. POUR INTO GREASED AND FLOURED 9 INCH LAYER PANS OR 13X9 PAN. BAKE AT 350 FOR 30©35 MINUTES, OR UNTIL TESTER INSERTED IN CENTER COMES OUT CLEAN. COOL 10 MINUTES, REMOVE FROM PAN AND COOL COMPLETELY.

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