One bowl chocolate cake

1 cup flour

1 cup sugar

1/2 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp baking powder

3/4 cup milk 

1/3 cup oil

1 egg

1 tsp vanilla

Lightly mix flour, sugar, cocoa, soda, baking powder and salt together in a large bowl with a fork. 

Add milk, oil, vanilla and mix well with a wire wisk. Add the egg. Continue beating until it smooth and silky. Make sure there are no lumps. 

Spray a 8x8 dish with cooking spray. Pour in the batter and bake at 350 degrees for 30 mins. 

Let it cool completely. Then frost with favorite frosting or glaze. 

Mocha Java Chocolate Cake

1 cup cocoa powder (unsifted)

2 cups fresh brewed coffee  

1/8 tsp coffee extract

2 3/4 cups flour, all-purpose (sifted)

2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup butter (or margarine, softened)

2 1/2 cups sugar

4 large eggs

1 1/2 teaspoons vanilla extract

1) To make the cake: In medium bowl, combine cocoa with boiling water, mixing with wire whisk until smooth. Cool completely. Sift flour with soda, salt, and baking powder. Preheat oven to 350 F. Grease three 9 by 1-1/2 inch layer cake pans. Line with parchment paper. Grease paper and lightly flour pans. Set aside. In large bowl of electric mixer at high speed beat butter, sugar, eggs, and vanilla, scraping bowl occasionally, until light, about 5 minutes. At low speed, beat in flour mixture (in fourths), alternately with cocoa mixture (in thirds), beginning and ending with flour mixture. Do not overbeat. Divide evenly into pans; smooth top. Bake 25 to 30 minutes, or until surface springs back when gently pressed with fingertip. Cool in pans 10 minutes. Carefully loosen sides with spatula; remove from pans; cool on racks.

To make the coffee mousse filling:

Yield: 8 servings of coffee mousse


Ingredients:


2 cups evaporated milk
2/3 cup strong coffee
2/3 cup brown sugar
3 egg yolks
1 envelope unflavored gelatin, softened in 3 tablespoons cold water
1 ½ cups heavy cream
Preparation:


In a medium saucepan, combine the evaporated milk and coffee; cook over low heat, stirring occasionally, until it just starts steaming. In a separate bowl, whisk together the egg yolks and brown sugar.


Add ½ cup of the hot milk to the egg mixture, whisking constantly, until the mixture is thoroughly combined. Add the warm egg-milk blend back into the hot milk in the saucepan and cook over low heat, stirring constantly, until the mixture reaches 165 degrees on a digital candy thermometer. Remove from the heat and stir in the softened gelatin. Chill the coffee custard thoroughly.


Beat the 1 1/2 cups of cream in a separate bowl until stiff peaks form. Thoroughly stir ½ cup of the whipped cream into the chilled custard, and then gently fold in the remaining cream. The coffee mousse is ready when the custard is thoroughly incorporated into the whipped cream, and no marbling shows. Serve the mousse chilled.


This coffe mousse recipe makes 8 servings.

Cake in a Cup from the Big Oven

Ingredients

 recipe makes 2 Servings

	4 tbspFlour
	4 tbspsugar
	2 tbspcocoa
	1 egg; beaten
	3 tbspmilk
	3 tbspoil
	3 tbspchocolate chips
	a small splash of vanilla extract
	1 largemug

5 minute chocolate mug cake Preparation

Add all the dry ingredients (flour, sugar, cocoa) into a mug and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla extract and mix again.

Put the mug in the microwave and and cook for 3 minutes at 1000 watts (high). The cake will rise over the top of the mug, but don't be alarmed. Allow to cool a little and tip out if desired.

EAT! This can serve two people, if you want to feel slightly more virtuous.

Sent from my iPad

Chocolate Cherry Cookies

No need to drop everything to make a batch of cookies. You can mix and bake four dozen of these in 1 hour


Ingredients


1 cup butter or margarine, softened

3/4 cup granulated sugar
1/2 cup packed brown sugar
2 oz bittersweet baking chocolate, melted
1 teaspoon vanilla
2 eggs
2 1/4 cups all-purpose flour
1/4 cup unsweetened baking cocoa
 teaspoon baking soda
1 1/3 cups white vanilla baking chips (from 12-oz package)
3/4 cup maraschino cherries without stems, coarsely chopped, well-drained
1 teaspoon oil
24 maraschino cherries, drained, each cut in half


Directions

1 Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed 1 to 2 minutes or until light and fluffy. Beat in melted chocolate, vanilla and eggs.

2 On low speed, beat in flour, cocoa and baking soda until mixed. Fold in 1 cup of the vanilla baking chips and the cherries. Drop by rounded teaspoonfuls 2 inches apart on cookie sheets.

3 Bake 9 to 11 minutes or until set. DO NOT OVERBAKE. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

4 Meanwhile, in small microwavable bowl, place remaining vanilla baking chips and oil. Microwave on High 30 seconds; stir. If necessary, microwave in 10 second increments, stirring after each time, until melted and smooth. Spoon drop of mixture in center of each cookie; top each with cherry half. Drizzle remaining mixture over cookies

Store these rich chocolaty cookies in a tightly covered container to preserve freshness

© 2012 ®/TM General Mills All Rights Reserved

© 2012 ®/TM General Mills All Rights Reserved

Coca Cola Cake

Cake:


2 cups sugar
2 cups all-purpose flour
1 1/2 cups small marshmallows
1/2 cup butter or margarine
1/2 cup vegetable oil
3 tablespoons cocoa
1 cup Coca-Cola®
1 teaspoon baking soda
1/2 cup buttermilk
2 eggs
1 teaspoon vanilla extract

Frosting:

1/2 cup butter
3 tablespoons cocoa
6 tablespoons Coca-Cola
1 box (16 ounces) confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans


Directions:
Preheat oven to 350 degrees. In a bowl, sift sugar and flour. Add marsh- mallows. In
saucepan, mix butter, oil, cocoa, and Coca-Cola. Bring to a boil and pour over dry
ingredients; blend well. Dissolve baking soda in buttermilk just before adding to
batter along with eggs and vanilla extract, mixing well. Pour into a well-greased 9-
by-13-inch pan and bake 35 to 45 minutes. Remove from oven and frost
immediately.

To make frosting, combine butter, cocoa and Coca-Cola in a saucepan. Bring to a
boil and pour over confectioners' sugar, blending well. Add vanilla extract and
pecans. Spread over hot cake. When cool, cut into squares and serve.



*The cake recipe was contributed by Lee Avery Catts to "Atlanta Cooknotes"

published by The Junior League of Atlanta.

Snack Cake

If you are feeling a little snack? This is easy and good. Sometimes nothing is bette than a warm piece of cake and cold glass of milk. This cake might even be good to take to a pot luck or party.

 

3/4

cup all-purpose flour

1/2

cup packed brown sugar

2

tablespoons unsweetened baking cocoa

1/2

teaspoon baking soda

1/4

teaspoon salt

1/2

cup water

3

tablespoons canola oil

1/2

teaspoon white vinegar

1/4

teaspoon vanilla

1/4

cup semisweet chocolate chips

Powdered sugar, if desired

• Heat oven to 350°F. In ungreased 9x5-inch loaf pan, mix flour, brown sugar, cocoa, baking soda and salt with fork. Stir in remaining ingredients except chocolate chips and powdered sugar. Sprinkle chocolate chips over batter.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 30 minutes. Sprinkle with powdered sugar.

Sugar free brownies

Well, it's that time. New year, new diet. we can't just give up chocolate. So I found a sugar free goodie. So have your chocolate, and don't blow it.

Ingredients:
1/4 lb butter (1 stick)
2 cups erythritol (powdered, not granulated)
1 Tbsp vanilla
4 eggs (room temp is best)
1/2 cup cocoa
1 tsp salt
4 oz unsweetened chocolate, melted
2 cups flax seed meal
1 Tbsp baking powder
1/3 cup cream
2/3 cup water
1 cup artificial sweetener
1 cup walnuts (optional)

Preparation:
Preheat oven to 350 F and grease a 9X13 pan.

1) Cream the butter until fluffy.

2) Add the erythritol to the butter and cream them together until fully combined (aim for a fluffy texture).

3) Add the vanilla and beat the eggs into the mixture, one at a time.

4) Add salt and cocoa, beat well.

5) Add chocolate, beat until fluffy.

6) Add the rest of the ingredients and mix well to combine.

7) Pour into a pan and bake for 35 to 40 minutes until top springs back. (You can also test if they're ready by sticking a toothpick in the brownies. If it comes out clean, or almost-so, they're done.)

8) Cool, then cut into 32 squares. If you cheat and eat one warm, know that the texture will be different once completely cool. That's when they become like real brownies. (They are even better the next day.)

McCalls' Devil's Food Cake

A dear friend introduced me to this cake a dozen years ago. It was her birthday cake for years. Her birthday is coming up in a few weeks. So I thought I would find a red velvet cake to share in honor of her birthday.

CAKE

2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
pinch of salt
1 cup buttermilk
1 tablespoon white vinegar

1 teaspoon vanilla
2 large eggs, room temperature
2 tablespoons cocoa powder
1 teaspoon red coloring gel (see “thoughts on food coloring” below) or 2 tablespoons standard liquid red food coloring
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 cups sugar

FROSTING
1 cup (2 sticks) unsalted buter, room temperature
5 cups confectioner’s sugar
1 pound cream cheese, room temperature
1 1/2 teaspoons vanilla extract
pinch of salt

$100 cake

I thought I’d do some investigations, and look for my birthday cake. My Granny and I had birthdays one day apart, so when we were together I used to beg her to make this cake. I don’t know if this is the exact cake, but it was called the $100 cake.

I remember the cake was super moist, rich and dense. A person just needed a small slice to be satisfied.
The story went  back in the roaring 20's a man eating at the Waldorf Astoria enjoyed this cake so much he asked for the recipe, well the cook gave him the recipe, and he was thrilled. When he got a bill for $100 and that is why it’s called the $100 cake.

This may be close, Mom?



Cake

1/2 c. butter

4 squares bitter chocolate

1 tsp. salt

2 c. sugar

2 c. cake flour, sifted

2 tsp. baking powder

2 eggs

1 1/2 c. milk

2 tsp. vanilla

Cream butter and sugar. Add melted chocolate and eggs. Sift dry ingredients together and add alternately with milk. Add vanilla and nuts. Put batter in layer pans (greased and floured) and bake at 350 degrees for 25 to 30 minutes. Top with $100 Waldorf Chocolate Frosting.


Frosting

1 lb. powdered sugar

1/4 lb. butter

1 tsp. lemon juice

1 egg, beaten

2 squares melted bitter chocolate or 1/4 c. cocoa, dissolved in sm. amount water

1 tsp. vanilla

Beat egg and add lemon juice. Add butter, chocolate and vanilla. Add sugar gradually, beating all the while. If frosting is too thick, add hot strong coffee or cream, as much as is needed to make frosting thin enough to spread.

Have it for your next occasion