1 cup all-purpose flour
1/2 cup sugar
2 Tbsp. baking cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
1/2 cup chopped nuts
3/4 cup packed brown sugar
1/4 cup baking cocoa
1 1/2 cups hot water
1. Spray the insert of 2-3 1/2 quart slow-cooker with nonstick cooking spray.
2. Medium bowl, mix flour, sugar, 2 Tbsp. cocoa, the baking powder and salt. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in bottom of prepared cooker.
3. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in cooker.
4. Cover and cook on HIGH for 2-2 1/2 hours, or until toothpick inserted in center comes out clean.
5. Turn off cooker. Let cake stand uncovered 30-40 mins to cool slightly before serving.
6. Spoon warm cake into dessert dishes. Spoon sauce over top. Add vanilla ice cream!? Yum!
Serves: 6 Per Serving: 376 cals 66 g. carbs 3 g. fiber 12 g. fat
Showing posts with label Cake. Show all posts
Showing posts with label Cake. Show all posts
10/20/07
Pioneer Woman Chocolate Sheet Cake
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add: 2 beaten eggs 1 teaspoon baking soda 1 teaspoon vanilla Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
2 cups flour
2 cups sugar
1/4 teaspoon salt
In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa.
Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat.
Pour over flour mixture, and stir lightly to cool.
In measuring cup, pour 1/2 cup buttermilk.
Add: 2 beaten eggs 1 teaspoon baking soda 1 teaspoon vanilla Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes.
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:6 tablespoons milk1 teaspoon vanilla1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake.
Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever.
10/13/07
Warm Chocolate Cake with Vanilla Cream
Many of you will recognize this recipe from our old recipe exchange group. Definitely only a special occassion type of cake.
Cake:
3 1/2 cups Ghirardelli chocolate
5 1/4 sticks butter
21 oz. (Almost 5 cups) powdered sugar
10.5 oz flour (almost 2 1/2 cups)
12 egg yolks
12 whole eggs
Combine the chocolate and butter in a stainless bowl and place in a 200 degree oven and let melt until combined. Once melted, stir and set aside. In a separate bowl, whish the yolks and eggs together and set aside. Sift the flour and powdered sugar together and set aside. In the bowl with the melted chocolate, whisk in the eggs until fully incorporated. Using a spatula, fold in the flour/sugar mixture making sure all is incorporated.
Butter and flour a muffin pan. Knock off excess flour. Fill each muffin tin until almost full (it won't raise) Chill before you bake. Bake chilled cakes in a 375 degree oven for 10-12 minutes, you want a raw spot in the middle about the size of a quarter. Invert cakes on another cookie sheet to remove from tins. This batter will keep in fridge for 2 weeks. This makes 24 muffin sized individualized cakes...you can cut the recipe in half if needed.
Vanilla Cream
1 quart heavy cream
10 egg yolks
Cake:
3 1/2 cups Ghirardelli chocolate
5 1/4 sticks butter
21 oz. (Almost 5 cups) powdered sugar
10.5 oz flour (almost 2 1/2 cups)
12 egg yolks
12 whole eggs
Combine the chocolate and butter in a stainless bowl and place in a 200 degree oven and let melt until combined. Once melted, stir and set aside. In a separate bowl, whish the yolks and eggs together and set aside. Sift the flour and powdered sugar together and set aside. In the bowl with the melted chocolate, whisk in the eggs until fully incorporated. Using a spatula, fold in the flour/sugar mixture making sure all is incorporated.
Butter and flour a muffin pan. Knock off excess flour. Fill each muffin tin until almost full (it won't raise) Chill before you bake. Bake chilled cakes in a 375 degree oven for 10-12 minutes, you want a raw spot in the middle about the size of a quarter. Invert cakes on another cookie sheet to remove from tins. This batter will keep in fridge for 2 weeks. This makes 24 muffin sized individualized cakes...you can cut the recipe in half if needed.
Vanilla Cream
1 quart heavy cream
10 egg yolks
10 oz. sugar (a little over 2 cups)
2 vanilla beans
Scald cream with split vanilla beans. Whisk yolks and sugar until well incorporated (will get lighter) Temper hot cream and yolk mixture. Return to heat and stir constantly until correct thickness, will coat back of spoon. Strain and cool. Now you have 2 choices, you can chill this in your refrigerator and use it as a custard sauce (it will keep 1 week in refrgerator) or you can place the base in a machine and freeze for ice cream)
To assemble:
Ladle a spoonful of the custard sauce on plate.
Place hot chocolate fudge cake in center of sauce.
Jared's Favorite Oatmeal Cake
1 1/2 cups boiling water
1 cup rolled oats
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 eggs, well beaten
1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
Pour boiling water over oats and let stand until cool. Cream butter with sugars and eggs until fluffy. Add oats and water mixture, mix well. Sift flour with other dry ingredients and blend into creamed mixture. Pour into greased 9x13x2" pan. Bake at 350 for 35-45 min. or until cake tests done. Spread topping on baked cake while warm.
Topping: 1/2 cup butter, 1 cup brown sugar, 1 cup coconut, 1 cup nuts, 1 tsp. vanilla, 1/2 can sweetened condensed milk.
Melt butter, add sugar. Blend add remaining ingredients and spread on hot cake. Place under broiler for a minute or two if desired.
1 cup rolled oats
1/2 cup butter
1 cup brown sugar
1 cup sugar
2 eggs, well beaten
1 1/2 cups flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. baking soda
1/2 tsp. salt
Pour boiling water over oats and let stand until cool. Cream butter with sugars and eggs until fluffy. Add oats and water mixture, mix well. Sift flour with other dry ingredients and blend into creamed mixture. Pour into greased 9x13x2" pan. Bake at 350 for 35-45 min. or until cake tests done. Spread topping on baked cake while warm.
Topping: 1/2 cup butter, 1 cup brown sugar, 1 cup coconut, 1 cup nuts, 1 tsp. vanilla, 1/2 can sweetened condensed milk.
Melt butter, add sugar. Blend add remaining ingredients and spread on hot cake. Place under broiler for a minute or two if desired.
Mississippi Mud Cake
Cake:
1 cup veg. oil
2 cups sugar
4 large eggs
1 1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
1 Tbsp. vanilla
1 cup pecans
1 cup mini-marshmallows
Frosting:
12 Tbsp. butter (1 1/2 sticks)
1 lb. powdered sugar
1/3 cup cocoa
1/3 cup evaporated milk
1 tsp. vanilla
1 cup pecans
Preheat oven to 350. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Sift flour, cocoa and salt and add to creamed mixture. Fold in vanilla and chopped pecans. Pour into greased 9x13" pan. Bake 30 minutes. Sprinkle marshmallows over hot cake and return to oven to melt them (10 min.)
Frosting: Melt butter, add sugar and cocoa, stir until smooth. Stir in milk, vanilla and pecans. Pour over warm cake. Let sit 2 hours before serving.
1 cup veg. oil
2 cups sugar
4 large eggs
1 1/2 cups flour
1/3 cup cocoa
1/4 tsp. salt
1 Tbsp. vanilla
1 cup pecans
1 cup mini-marshmallows
Frosting:
12 Tbsp. butter (1 1/2 sticks)
1 lb. powdered sugar
1/3 cup cocoa
1/3 cup evaporated milk
1 tsp. vanilla
1 cup pecans
Preheat oven to 350. Cream butter and sugar together until light and fluffy. Add eggs, one at a time, and beat well. Sift flour, cocoa and salt and add to creamed mixture. Fold in vanilla and chopped pecans. Pour into greased 9x13" pan. Bake 30 minutes. Sprinkle marshmallows over hot cake and return to oven to melt them (10 min.)
Frosting: Melt butter, add sugar and cocoa, stir until smooth. Stir in milk, vanilla and pecans. Pour over warm cake. Let sit 2 hours before serving.
Texas Fudge Cake
2 sticks butter
4 Tbsp. cocoa
1 cup water
1/2 tsp. salt
2 cups sugar
2 cups flour
2 eggs, well-beaten
1 tsp. baking soda
1/2 pint sour cream
Combine flour, sugar salt and soda in large mixing bowl. Stir butter, cocoa, water together and heat to a boil. Pour in bowl with dry ingredients and mix well. Add beaten eggs. Stir sour cream before adding to mixture. Stir well. Pour into a large greased cookie sheet. Bake at 375 for 20 minutes. Ice while still warm.
Icing:
1 stick butter
2 Tbsp. cocoa
6 Tbsp. milk
1 lb. box/bag of powdered sugar (2 cups)
1 tsp. vanilla
Bring butter, cocoa, milk to a boil. Remove from heat. Pour into bowl and add remaining ingredients. Beat with a mixer. Pour over warm cake. Sprinkle with chopped nuts if you'd like.
4 Tbsp. cocoa
1 cup water
1/2 tsp. salt
2 cups sugar
2 cups flour
2 eggs, well-beaten
1 tsp. baking soda
1/2 pint sour cream
Combine flour, sugar salt and soda in large mixing bowl. Stir butter, cocoa, water together and heat to a boil. Pour in bowl with dry ingredients and mix well. Add beaten eggs. Stir sour cream before adding to mixture. Stir well. Pour into a large greased cookie sheet. Bake at 375 for 20 minutes. Ice while still warm.
Icing:
1 stick butter
2 Tbsp. cocoa
6 Tbsp. milk
1 lb. box/bag of powdered sugar (2 cups)
1 tsp. vanilla
Bring butter, cocoa, milk to a boil. Remove from heat. Pour into bowl and add remaining ingredients. Beat with a mixer. Pour over warm cake. Sprinkle with chopped nuts if you'd like.
10/9/07
Banana Buttermilk Toffee Cake (from a mix!)
Butter and flour a 13x9 inch pan. In a large mixing bowl, beat 1 yellow cake mix, 3 large eggs, 1 cup buttermilk, 1 cup mashed ripe banana, 1/2 cup firmly packed brown sugar, 1/2 cup vegetable oil, and 1/2 tsp. ground cloves on low speed just until moistened. Beat at medium speed for 2 minutes. Fold in 1 cup toasted pecans, pour into pan. Bake 35-38 minutes at 350.
In small saucepan, melt 3 Tbsp. each of butter and packed brown sugar. Add 3 Tbsp. heavy cream and simmer 1 minute. Remove from heat; whisk 2/3 cup confectioners sugar and 1/2 tsp. vanilla extract until smooth. Spread glaze over cake; sprinkle with 3/4 cup chopped milk chocolate butter toffee bars and 1/2 cup chopped toasted pecans.
In small saucepan, melt 3 Tbsp. each of butter and packed brown sugar. Add 3 Tbsp. heavy cream and simmer 1 minute. Remove from heat; whisk 2/3 cup confectioners sugar and 1/2 tsp. vanilla extract until smooth. Spread glaze over cake; sprinkle with 3/4 cup chopped milk chocolate butter toffee bars and 1/2 cup chopped toasted pecans.
Basic Butter Cake
2 cups flour
2 tsp. baking powder
1/4 tsp. salt
3/4 cup whole milk
1 1/2 tsp. vanilla extract
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) softened butter
3 large eggs
1. Preheat oven to 350. Grease 13x9 metal baking pan, or 3 8-inch or two 9-inch round cake pans. Dust pans with flour.
2. On waxed paper combine flour, baking powder, and salt. In cup mix milk and vanill; set aside.
3. In large bowl, with mixwer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
4. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally.
5. Pour batter into prepared pan(s). Bake 40-45 min for 13x9" pan, 23-25 min. for 8 & 9 " layers, or utnil toothpick inserted in center of cake comes out clean.
2 tsp. baking powder
1/4 tsp. salt
3/4 cup whole milk
1 1/2 tsp. vanilla extract
1 1/4 cups sugar
3/4 cup (1 1/2 sticks) softened butter
3 large eggs
1. Preheat oven to 350. Grease 13x9 metal baking pan, or 3 8-inch or two 9-inch round cake pans. Dust pans with flour.
2. On waxed paper combine flour, baking powder, and salt. In cup mix milk and vanill; set aside.
3. In large bowl, with mixwer at low speed, beat sugar and butter just until blended. Increase speed to high; beat 3 minutes or until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.
4. Beat in flour mixture alternately with milk mixture, beginning and ending with flour mixture just until blended, scraping bowl occasionally.
5. Pour batter into prepared pan(s). Bake 40-45 min for 13x9" pan, 23-25 min. for 8 & 9 " layers, or utnil toothpick inserted in center of cake comes out clean.
11/8/06
Pumpkin Gooey Butter Cake
Cake: 1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.
1 egg
8 tablespoons butter, melted
Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.
10/29/06
Pumkin Cheesecake with a Caramel Swirl
Crust
1 cup fine graham cracker crumbs
1/2 cup gingersnap cookie crumbs (10 cookies)
1/4 cup finely chopped walnuts
2 T. granulated sugar
1/4 t. ground ginger
1/2 cup butter, melted
Filling:
3 8-ounce packages of cream cheese, softened
3/4 cup granulated gugar
1/2 cup packed brown sugar
2 T. cornstarch
1 t. ground cinnamon
1 t. vanilla
1/2 t. allspice or ground nutmeg
1/8 t. ground cloves (optional)
1 15-ounce can pumpkin
1 5-ounce evaporated milk
2 eggs lightly beaten
1 16-ounce carton sour cream
Topping:
1/3 cup granulated sugar
1 t. vanilla
2 T. carmel ice cream topping
Chocolate curls or chocolate leaves
1. For crust:
In a med. bowl combine graham cracker crumbs, gingersnaps, walnuts, the 2 T. sugar and ginger. Stir in melted butter. Press mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degree overn for 5 minutes.
2. For filling:
In a large bowl beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, 1 t. vanilla, nutmeg and cloves with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust. Place pan in a shallow baking pan. Bake at 375 degree oven for 55 to 60 minutes or until a 2 1/2 inch area around the outside edge of the cheesecake appears set when gently shaken.
3. For Topping:
In a small bowl combine sour cream, the 1/3 cup sugar and the 1 t. vanilla. Spread evenly over the top of hot cheesecake. Drizzel the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cake to oven. Bake 5 minutes.
4. Cool
in pan on a wire rack 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan, cool cheesecake completley on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves.
1 cup fine graham cracker crumbs
1/2 cup gingersnap cookie crumbs (10 cookies)
1/4 cup finely chopped walnuts
2 T. granulated sugar
1/4 t. ground ginger
1/2 cup butter, melted
Filling:
3 8-ounce packages of cream cheese, softened
3/4 cup granulated gugar
1/2 cup packed brown sugar
2 T. cornstarch
1 t. ground cinnamon
1 t. vanilla
1/2 t. allspice or ground nutmeg
1/8 t. ground cloves (optional)
1 15-ounce can pumpkin
1 5-ounce evaporated milk
2 eggs lightly beaten
1 16-ounce carton sour cream
Topping:
1/3 cup granulated sugar
1 t. vanilla
2 T. carmel ice cream topping
Chocolate curls or chocolate leaves
1. For crust:
In a med. bowl combine graham cracker crumbs, gingersnaps, walnuts, the 2 T. sugar and ginger. Stir in melted butter. Press mixture onto the bottom and 2 inches up the sides of a 10-inch springform pan. Bake in a 375 degree overn for 5 minutes.
2. For filling:
In a large bowl beat cream cheese, the 3/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, 1 t. vanilla, nutmeg and cloves with an electric mixer until combined. Beat in pumpkin and milk until smooth. Stir in eggs. Pour filling into crust. Place pan in a shallow baking pan. Bake at 375 degree oven for 55 to 60 minutes or until a 2 1/2 inch area around the outside edge of the cheesecake appears set when gently shaken.
3. For Topping:
In a small bowl combine sour cream, the 1/3 cup sugar and the 1 t. vanilla. Spread evenly over the top of hot cheesecake. Drizzel the caramel topping over the sour cream mixture; with the tip of a knife, carefully swirl the caramel topping. Return cake to oven. Bake 5 minutes.
4. Cool
in pan on a wire rack 15 minutes. Using a sharp knife, loosen the crust from sides of the pan; cool for 30 minutes more. Remove the sides of the pan, cool cheesecake completley on rack. Cover and chill for at least 4 hours before serving. If you like, serve with chocolate curls or leaves.
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