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Published by Nazhan Ahmad

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Published by: Nazhan Ahmad on Sep 18, 2010
Copyright:Attribution Non-commercial


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2 cups white sugar 2 cups all-purpose flour 1/2 cup butter 1/2 cup vegetable oil 1 cup water 1/4 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 cup buttermilk 2 eggs 1 teaspoon salt 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1/2 cup butter 1/4 cup unsweetened cocoa powder 1/4 cup milk 4 cups confectioners' sugar 1 teaspoon vanilla extract 1 cup chopped pecans

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan. 2. Sift 2 cups white sugar and 2 cups flour together; set aside. 3. In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients. 4. Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well. 5. Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes. 6. To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil. 7. Remove from heat and stir in confectioners' sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.

German Chocolate Upside Down Cake

y y y y y y y

1 1/4 cups water 1/4 cup butter 1 cup packed brown sugar 1 cup flaked coconut 2 cups miniature marshmallows 1 cup chopped walnuts 4 (1 ounce) squares German sweet chocolate

Not necessary to grease pan. sugar. Remove from heat. Sprinkle marshmallows and nuts over top. In a large bowl. combine chocolate with 1/2 cup water. chopped Satin Chocolate-Mint Sauce: y y y 2 ounces unsweetened chocolate 4 1/2 ounces semisweet chocolate 1/4 cup light corn syrup . Heat until butter melts. Place pan on foil or cookie sheet to guard against spillage. For the cake: in a saucepan over low heat. combine 1 1/4 cup water and 1/4 cup butter or margarine. 2. set aside. soda and salt. mix flour. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. then stir in brown sugar and coconut. Preheat oven to 350 degrees F (175 degrees C). 3. vanilla and eggs. or until toothpick inserted into center comes out clean. Molten Chocolate Cake Ingredients y y y y y y 8 ounces plus 6 tablespoons butter 10 ounces bittersweet chocolate 6 yolks 6 eggs 3 cups powdered sugar 1 cup flour Optional Garnitures: y y y White Chocolate Ganache: 2 cups heavy cream 8 ounces white chocolate. Add chocolate mixture and beat 3 minutes. 5. In a sauce pan. softened 1 teaspoon vanilla extract 3 eggs Directions 1. 4. 1/2 cup butter or margarine. Heat. Pour into ungreased 9x13 inch pan. until chocolate is melted. Carefully spoon batter over coconut marshmallow mixture in pan.y y y y y y y y y 1/2 cup water 2 1/2 cups all-purpose flour 1 1/2 cups white sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup sour cream 1/2 cup butter. stirring. Add sour cream.

and mint extract without removing the double boiler from the heat. Double Chocolate Lava Cakes Recipe Ingredients y y y y y y y y y y 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. Remove from heat and cool.to 1 1/4-cup souffl dishes or six 10-ounce custard cups. Turn out of tins immediately onto the plate. Whisking well. Place a dollop of it on the cake before serving. sugar. Whisk this into the chocolate mixture then whisk in the flour. water. combine the 2 chocolates over simmering water. In a large mixing bowl beat eggs. egg yolks. Cover and chill overnight. 3. Place souffle dishes or custard cups in a shallow baking pan and set pan aside. (The sauce can be made up to 48 hours in advance and refrigerated. pour the hot cream over the chocolate to melt it.) Drizzle this over the cake and plate just before serving. The next day. Fill 12 greased 4-ounce foil tins with the batter and refrigerate until ready to bake. 2. then whisk in the syrup. cover and keep warm until needed. Satin Chocolate-mint sauce: In the top half of a double boiler. In a heavy small saucepan melt butter and semisweet chocolate over low heat. prepare Praline Sauce. toasted Directions 1. stir over low heat or heat in a microwave. whisk together the yolks and eggs then mix in the powdered sugar. Melt the chocolate and butter together. Stir constantly until melted. To rewarm. or bake immediately. in a separate bowl. Beat in cooled chocolate . or 4 to 5 minutes from room temperature. Whisk until smooth and shiny. Lightly grease and flour six 1. Meanwhile. 3. Optional Garnitures: Heat the cream in a saucepan until boiling. stirring constantly. Cool slightly. Meanwhile. and vanilla with an electric mixer on high speed about 5 minutes or until thick and lemon colored.y y 1/3 cup hot water 1 teaspoon mint extract Directions 1. Bake in a preheated 450 degree F oven for 5 to 6 minutes from cold. Place the chopped chocolate in a bowl. 2. Preheat oven to 400 degrees F. whip it up like whipped cream until soft peaks.

Stir in 1/2 cup whipping cream. Top with pecan halves and sweetened whipped cream. 4. Serve immediately. Slowly spoon about 1 tablespoon Praline Sauce into center of each cake. Divide batter evenly into prepared dishes or cups. 6. 1/3 cup packed brown sugar and 2 tablespoons dark colored corn syrup. stirring occasionally. 5. Stir 1/3 cup toasted pecan halves into the remaining Praline Sauce. Spoon warm Praline Sauce on top of cakes. If necessary. Using a small spatula or knife. Makes 6 servings. Bake 10 minutes. puncture top of each partially-baked cake and gently enlarge to make a dime-sized hole. Reduce heat. Makes 1 cup sauce . Praline Sauce: In a heavy medium saucepan combine 1/2 cup sugar. loosen cake edges from sides of dish or cup and slip cake out upright onto individual dessert plates. Cook. Return cakes to oven.mixture on medium speed. 10 minutes or until thickened. uncovered. beat on low speed just until combined. Sift flour and cocoa over chocolate mixture. Bake 5 minutes more or until cakes feel firm at the edges. stirring constantly to dissolve sugar. Cook over medium-high heat until boiling. Pull cakes out of oven. Using a small spatula or table knife. stir 1 to 2 tablespoons hot water into remaining sauce to thin. Cool in dishes on a wire rack for 5 minutes.

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