2 cups all-purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
4 teaspoons cocoa
1/4 cup vegetable oil
1 cup milk
1 cup chopped pecans
2 cups firmly packed brown sugar
8 teaspoons cocoa powder
3 1/2 cups boiling water
Procedures : Mix together flour, baking powder, salt, sugar and cocoa. Stir in oil, milk and pecans. Pour into a Dutch oven.
Mix together brown sugar and cocoa. Sprinkle over top of cake batter. Pour boiling water over the top. DO NOT STIR! Bake at 350 degrees F for 45 minutes
1 (18.25 ounce) box red velvet cake mix
1 (3.9 ounce) box instant chocolate fudge
pudding and pie filling mix
1 1/4 cups water
1/2 cup cr?me de cocoa or raspberry liqueur or brandy
1/2 cup cooking oil
4 jumbo or extra large eggs (at room temperature)
1 (12 ounce) jar seedless raspberry jam
Vanilla buttercream frosting, old-fashioned 7-minute
icing or chocolate fudge frosting
Procedures : Preheat oven to 350 degrees F. Grease and flour a 10-inch Bundt or tube pan or wax paper-line two greased 9-inch heart-shape layer pans.
In a large bowl, combine cake mix, pudding mix, water, cr?me de cocoa or raspberry liqueur or brandy, and oil; add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Fold in pecans. Spoon into prepared pan(s). Bake for 30 to 35 minutes (heart-shaped layer pans) or 45 minutes (tube or Bundt pan), or until a cake tester inserted into the cake layers or cake comes out clean.
Let cake or cake layers cool for 10 minutes in pan(s), top side up for tube cake and upside down for Bundt cake.
Turn out onto wire rack(s) to finish cooling.
For heart-shaped cake, arrange one layer on a cake serving plate. Evenly spread raspberry jam over cake layer. Top with second layer. Evenly spread top and sides with frosting of choice.
For tube or Bundt cake, spread frosting of choice over top and sides of cake. Sprinkle decorative confectioners? red sugar over cake as desired
9 tablespoons (1 stick plus 1 tablespoon) cool
unsalted butter, cut into pieces
3/8 cup granulated sugar
1 egg yolk
1/4 teaspoon pure vanilla extract
1/4 teaspoon baking powder
Scant 1 1/2 cups all-purpose flour
1/4 cup cocoa powder, preferably Dutch-process,
plus extra for rolling
6 egg yolks
1/4 cup granulated sugar
18 ounces semisweet chocolate, melted
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, melted
1 cup raspberries
Whipped cream for serving, optional
10 to 12 ramekins
Procedures : Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.
Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter.
Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day.
Yield: 10 to 12 serving
1 1/2 cups granulated sugar
1/2 cup butter, softened
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/4 cup poppy seed
2 tablespoons grated lemon peel
2 tablespoons lemon juice
2 cups confectioners’ sugar
1/4 cup butter, melted
2 tablespoons grated lemon peel
1/4 cup lemon juice
Procedures : Preheat oven to 325 degrees F. Grease and flour a Bundt cake pan or tube pan.
Beat sugar and butter in a large bowl on medium speed of an electric mixer until light and fluffy. Beat in eggs, one at a time.
Mix flour, baking soda and salt. Beat into sugar mixture alternately with buttermilk until well blended. Stir in poppy seed, lemon peel and lemon juice. Spread in pan.
Bake until a wooden pick inserted in the center comes out clean, 50 to 55 minutes. Immediately poke holes in top of cake with a long-tined fork. Pour about two-thirds of the Lemon Glaze over the top. Cool 20 minutes. Invert onto a serving plate. Remove pan. Spread with remaining glaze.
Mix all ingredients
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1/3 cup best-quality unsweetened cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon framboise
1/2 cup superfine sugar
1/2 cup light muscovado sugar or light brown sugar
8 ounces best-quality bittersweet chocolate
3/4 cup black coffee and 3/4 cup water, or instant
coffee made with 2 teaspoons instant coffee and
1 1/2 cups boiling water
2 eggs, beaten slightly
8 ounces raspberries plus more, for serving
Confectioners’ sugar, for dusting
Procedures : Preheat oven to 350 degrees F.
Butter an 8-inch springform pan and line the base with baking parchment. Sift the flour, baking powder, salt, and cocoa powder together in a bowl and set aside. Put the butter, framboise, sugars, chocolate and coffee with water in a heavy-bottomed saucepan and stir over low heat until everything melts and is thickly, glossily smooth.
Stir this mixture into the sifted flour and cocoa. Beat well until all is smooth and glossy again, then beat in the eggs. This will be runny – don’t panic, and don’t add more flour; the chocolate itself sets as it cooks and then cools.
Pour into the prepared pan until you have covered the base with about an inch of the mixture, and then cover with raspberries and pour the rest of the mixture on top. You may have to push some of the raspberries back under the cake batter by hand. Bake 45 to 50 minutes, until the top is firm and probably slightly cracked; don’t try to test by poking in a skewer as you don’t want it to come out clean; the grunge is what the cake is about. When it’s ready, take the cake out of the oven and put on a rack. Leave in the pan for 15 minutes and then turn out.
When you’re just about to eat, dust the cake with the confectioners’ sugar tapped through a strainer.
Serve with the additional berries, piled in a bowl
2 packages chocolate chips
3 eggs, separated
1 pint whipping cream
2 tablespoons granulated sugar
Angel food cake
Procedures : Melt chocolate chips and sugar together over hot water. Beat egg yolks and gradually add chip mixture. Cool 5 minutes. Beat egg whites until stiff and fold into chocolate mixture. Beat whipping cream until stiff, then fold into mixture. Line a buttered 12 x 8-inch pan with bite-size pieces of angel food cake. Cover cake with a layer of sauce. Repeat the process ending with sauce on top. Sprinkle with nuts. Chill overnight. Delicious
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/3 cup margarine or butter, softened
1/3 cup shortening
1 tsp vanilla
1-1/2cups all-purpose flour or whole-wheat flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup chopped nuts
1/3 cup crushed hard peppermint candies
6 oz. semisweet chocolate chips
Procedures : Preheat oven to 375?F. Mix sugars, margarine, shortening, vanilla, and egg in bowl. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool slightly; remove from cookie sheet. Cool on wire rack
# 6 oz. (175g) raisins
# 4 oz. (125g) chopped nuts
# 3 oz. (75g) butter
# 6 oz. (175g) clear honey
# 1 tsp. baking powder
# 3 eggs
# 6 oz. (175g) flour
Procedures : # Pre-heat the oven to 350F, Gas Mark 4, 180C
# Put the butter and honey into a bowl and beat together until soft
# Add the eggs and beat into the mixture
# Sift together the baking powder and flour and blend into the mixture
# Fold in the nuts and raisins
# Grease a 12 inch (30cm) x 9 inch (23cm) shallow baking tin and spread the mixture evenly on to it
# Bake in the pre-heated oven until a golden brown, about 30 minutes
# Cut into fingers and cool on a wire rack before servin