Here are 3
cake recipes
Chocolate
Espresso Torte - cake recipes
This extremely
deep, rich, and dark cake tastes great with whipped
cream.
Yield: 10 Servings - cake
recipes
5 oz. semisweet chocolate,
chopped
3 oz. unsweetened chocolate, chopped
1/4 lb. (8 Tbs.) unsalted butter, cut into pieces
plus more for the pan
4 eggs, at room temperature
1/2 cup sugar
1/4 cup brewed espresso or double-strength coffee,
cooled to room temperature
1 Tbs. sifted, finely ground espresso beans (from
about 1 heaping Tbs. whole beans)
1/4 tsp. salt
1/4 cup all-purpose flour plus more for the pan
- cake recipes
Heat the oven to 350 F.
Butter an 8-inch cake pan and line the bottom
with Pan Liners (parchment). Butter the parchment
and lightly flour the pan, shaking out the excess.
In a small, heavy-based
saucepan over medium heat, melt the chocolates
and butter, stirring frequently. Set aside.
Using the whisk attachment
of a stand mixer, whip the eggs, sugar, brewed
espresso, ground espresso beans, and salt on medium-high
speed until thick and voluminous, at least 8 min.
Turn the mixer to low and mix in the butter-chocolate
mixture. Turn off the mixer. Sift the flour over
the batter and fold until all the ingredients
are fully incorporated. - cake
recipes
Pour the batter into the
prepared pan and bake until a skewer inserted
in the center of the cake comes out clean, 25
to 30 min. Cool in the pan on a rack for 10 min.
Set a plate over the torte and carefully invert
the torte onto the plate; peel off the parchment.
Flip the torte back onto the rack to cool completely
before slicing.
cake recipes contd.
Coconut
Cream Cake - cake
recipes
2 Cups flour
1 1/2 Cup sugar
3 1/2 tsp. baking powder
1 tsp. salt
1/4 Cup margarine, softened
1/4 Cup shortening
1 c milk
1 1/2 tsp. vanilla extract
3 eggs
Topping:
2 Cups sugar
2 (8oz) cartons sour cream
1 (14oz) pkg. Flaked coconut
1 (9oz) carton whipped topping
Put all ingredients into
large mixing bowl. Beat on low speed of mixer,
scraping sides of bowl constantly, till well combined.
Beat on high speed, for approximately 3 minutes.
Bake at 350 degrees for 20 minutes or until a
toothpick comes out clean., in two 8-inch, greased
and floured baking pans. cake
recipes
When completely cool, split
layers, making 4 layers. Combine sugar, sour cream
and coconut, blending well. Chill. Reserve 1 cup
of the sour cream mixture. Spread the remainder
between layers of cake. Combine the reserved 1-cup
with the whipped topping. Blend until smooth.
Spread on top and sides of cake. Seal cake in
airtight container and refrigerate 3 days before
serving.
cake recipes contd.
DEATH BY CHOCOLATE
CAKE - cake
recipes
Categories: Cakes
Yield: 10 Servings
4 Eggs
1 c Sour cream
1/2 c Water
1/2 c Oil
1 pk Chocolate cake mix
1 pk Chocolate instant pudding
12 oz Semisweet chocolate chips
Confectioner's sugar
Beat eggs, sour cream, water, and oil together
in a large bowl until
thoroughly mixed. Add cake mix and pudding mix.
Beat until smooth.
Stir in chocolate chips. Pour into Bundt or tube
pan and bake at 350
F for 1 hour. When cool, sift powdered sugar on
top of cake.
Variation: Replace 1/4 cup water with Grand Marnier.
Serves 8-10.
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