Simply Cookbooks

Posts Tagged ‘cake’

I am in the mood for Chocolate.  Every woman’s favorite “medicine” for what ails ya!

Ingredients

* 3/4  cup butter
* 6  ounces semisweet chocolate pieces (1 cup)
* 1  recipe Praline Sauce (see below)
* 3  eggs
* 3  egg yolks
* 1/3  cup sugar
* 1 1/2  teaspoons vanilla
* 1/3  cup all-purpose flour
* 3  tablespoons unsweetened cocoa powder
* 1/3  cup pecan halves, toasted

Directions

1. Preheat oven to 400 degrees F. Lightly grease and flour six 1- to 1 1/4-cup soufflé dishes or six 10-ounce custard cups. Place soufflé dishes or custard cups in a shallow baking pan and set pan aside. In a heavy small saucepan melt butter and semisweet chocolate over low heat, stirring constantly. Remove from heat and cool.

2. Meanwhile, prepare Praline Sauce, cover and keep warm until needed.

3. In a large mixing bowl beat eggs, egg yolks, sugar, and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored. Beat in cooled chocolate mixture on medium speed. Sift flour and cocoa over chocolate mixture; beat on low speed just until combined. Divide batter evenly into prepared dishes or cups.

4. Bake 10 minutes. Pull cakes out of oven. Using a small spatula or table knife, puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Return cakes to oven. Bake 5 minutes more or until cakes feel firm at the edges.

5. Cool in dishes on a wire rack for 5 minutes. Using a small spatula or knife, loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. If necessary, stir 1 to 2 tablespoons hot water into remaining sauce to thin. Spoon warm Praline Sauce on top of cakes. Top with pecan halves and sweetened whipped cream. Serve immediately. Makes 6 servings.

Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar, 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. Stir in 1/2 cup whipping cream. Cook over medium-high heat until boiling, stirring constantly to dissolve sugar. Reduce heat. Cook, uncovered, 10 minutes or until thickened, stirring occasionally. Makes 1 cup sauce

Better Homes and Garden

Please Share This With Other Cooks!

Powered by Bookmarkify™

Why do they try to make recipes so complicated? I have been looking for months for a recipe for pumpkin cake with chocolate. Something simple and fast. I finally found a delicious, easy to make pumpkin chocolate cake recipe. The picture shows cupcakes, but I made it as a cake and it was perfect. Just what I was looking for.

INGREDIENTS:

* 1 (18.25 ounce) package chocolate cake mix
* 1 (15 ounce) can pumpkin
* 2 eggs
* 2 tablespoons vegetable oil
* 1 (16 ounce) container cream cheese frosting

* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note

DIRECTIONS

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
2. In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly.
3. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.

Thank you AllRecipes for this delicious cake. I thoroughly enjoyed it as did my family.

Please Share This With Other Cooks!

Powered by Bookmarkify™

2 cupfuls flour
1/8 teaspoonful cloves
1 1/2 teaspoonfuls cinnamon
1 teaspoonful nutmeg
1 teaspoonful baking soda
1/4 teaspoonful salt
1 cupful sugar
1 cupful apple sauce (unsweetened)
1/3 cupful fat
1 cupful raisins, cut in halves

Mix the sugar and apple sauce; add the fat. Mix the dry ingredients. Through a sifter, add them to the apple sauce mixture. Flour the raisins and stir them into the batter. Turn into a greased loaf-cake pan or into two layer-cake pans. Bake in a moderate oven (375 degrees F.). If the cake is baked in layers, put Raisin Filling between them, but omit the raisins in the cake batter.

For more great apple recipes download this free cookbook

Please Share This With Other Cooks!

Powered by Bookmarkify™

Birthday Cakes can be traced back to the ancient Greeks who made round or moon shaped honey cakes or bread and took it to the temple of Artemis -the Goddess of Moon.

Still others believe that the tradition of Birthday cake started in Germany in Middle Ages. Sweetened bread dough was given the shape of baby Jesus in swaddling cloth and was used to commemorate his birthday. This special birthday cake later reemerged in Germany as a Kinderfest or the birthday celebrations of a young child. Germans also baked another special kind of a cake called Geburtstagorten as it was baked in layers. This was sweeter that the coarse and bread like cake that were usually made at that time.

The early Greeks are also responsible for the candles being placed on the cake, which they believed the lit candles made them glow like the moon.  Greeks used to take the cake to the temple of Artemis-the Goddess of Moon.  Scholars believe the ancient Greeks believed the smoke from the candles carried wishes to the Gods who lived in the skies.

While other scholars believe the Germans were the first to use candles by placing one large candle in the center of the cake to symbolize ‘the light of life’.In today’s world it is the custom to place candles on the cake so the person celebrating can make a silent wish before blowing out the candles.  You have to do this in one breath or the wish will not come true.

After reading all of this about the cake and the candle I have come to some conclusions regarding my cake.

#1…I am on a diet..so I shouldn’t eat the chocolate cake covered in chocolate.

#2…If they put a candle on for every year I have been on this earth, they are going to need the fire department to put them out, because there is no way on this earth I can blow all those out in one breath!  I don’t even think I can hold my breath that long.

#3…By placing on large candle in the center of the cake, by the time I got over my shock of seeing the size of the candle, the wax will be all over the top of the cake.

So as I am too fast approaching THE DAY  I will put a smile on my face and take all the ribbing in good humor, but for some reason this one birthday is hitting me hard, and after all it is not like I haven’t been through it before!

Ingredients:

* One-Bowl Cake:
* 1 cup buttermilk
* 1 cup water
* 2/3 cup cooking oil
* 2 cups sugar
* 2 eggs
* 1 tsp. baking soda
* 1/2 tsp. salt
* 2 cups all-purpose flour
* 3/4 cup unsweetened cocoa powder
* Pumpkin Cream Filling:
* 1 8-oz. pkg. cream cheese, softened
* 1/3 cup canned pumpkin
* 1/4 cup sugar
* 1/4 tsp. ground cinnamon
* Chocolate Glaze
* 1/2 cup whipping cream
* 4 oz. semisweet chocolate, chopped
* Cake Toppers:
* Seedless red grapes, whole blackberries or raspberries, toasted hazelnuts, or shredded orange peel

Directions

1. PREPARE OVEN AND PANS: Preheat oven to 350 degrees F. Grease and flour two 9x 1-1/2-inch round baking pans; set aside.

2. COMBINE INGREDIENTS: In an extra-large bowl combine buttermilk, water, oil, sugar, eggs, baking soda, and salt. Using a large wire whisk, whisk until well combined. Add flour and cocoa powder; whisk vigorously until smooth. Divide batter between prepared pans.

3. DO THE TOUCH TEST: Bake for 30 to 35 minutes until top springs back when lightly touched in center. Cool in pans on a wire rack for 10 minutes. Remove from pans and cool completely.

4. PREPARE PUMPKIN CREAM FILLING: In a medium bowl whisk together cream cheese, pumpkin, sugar, and cinnamon until thickened. Place one cake layer on plate. Spread filling over top. Top with second cake layer.

5. MAKE CHOCOLATE GLAZE: In a saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes or until slightly thickened. Pour over cake, allowing glaze to drip down sides. Chill until set, about 30 minutes. Top with desired toppers. Makes 14 servings.
Nutrition Facts

* Calories 431,
* Total Fat (g) 23,
* Saturated Fat (g) 8,
* Monounsaturated Fat (g) 11,
* Polyunsaturated Fat (g) 4,
* Cholesterol (mg) 60,
* Sodium (mg) 254,
* Carbohydrate (g) 53,
* Total Sugar (g) 37,
* Fiber (g) 1,
* Protein (g) 6,
* Vitamin C (DV%) 1,
* Calcium (DV%) 10,
* Iron (DV%) 11,
* Percent Daily Values are based on a 2,000 calorie diet

Please Share This With Other Cooks!

Powered by Bookmarkify™