BAKING RECIPE

CHOCOLATE MOIST CAKE

INGREDIENTS

 2 cups white sugar

 1 ¾ cups all-purpose flour
 ¾ cup unsweetened cocoa powder
 1 ½ teaspoons baking soda
 1 ½ teaspoons baking powder
 1 teaspoon salt
 2 large eggs eggs
 1 cup milk
 ½ cup vegetable oil
 2 teaspoons vanilla extract
 1 cup hot coffee
 ¾ cup butter
 1 ½ cups unsweetened cocoa powder
 5 ⅓ cups confectioners' sugar
 ⅔ cup milk
 1 teaspoon vanilla extract

INSTRUCTIONS
 Step 1
 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch
cake pans.

 Step 2

Use the first set of ingredients to make the cake. In a medium bowl, stir
together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the
eggs, milk, oil and vanilla, mix for 3 minutes with an electric mixer. Stir in the
hot coffee by hand. Pour evenly into the two prepared pans.

 Step 3

Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted

comes out clean. Cool for 10 minutes before removing from pans to cool
completely.

 Step 4

To make the frosting, use the second set of ingredients. Cream butter until
light and fluffy. Stir in the cocoa and confectioners' sugar alternately with the
milk and vanilla. Beat to a spreading consistency.

 Step 5

Split the layers of cooled cake horizontally, cover the top of each layer with
frosting, then stack them onto a serving plate. Frost the outside of the cake.
RED VELVET CAKE
INGREDIENTS
 1 1/2 cups vegetable oil
 2 eggs
 1 cup buttermilk
 1 Tablespoon vinegar
 1 teaspoon vanilla
 2 cups granulated sugar
 1 tablespoon unsweetened cocoa powder
 1 teaspoon salt
 1 teaspoon baking soda
 2 1/2 cups all purpose flour
 1 oz. red food coloring

INSTRUCTIONS
1. Preheat oven to 350°F. Coat 3, 8-inch round pans with nonstick spray. Cut
parchment rounds to fit in the bottom of the pans. Place the parchment rounds
in the pans and coat again with nonstick spray. Set aside.

2. In the bowl of your stand mixer fitted with the whisk attachment add the oil,
eggs, buttermilk, vinegar, and vanilla. Mix on medium speed until combined.
Add in the sugar and mix until incorporated.

3. Next add the cocoa powder, salt and baking soda, mixing on medium speed for
30 seconds, or until no lumps remain in the cocoa powder.

4. Turn mixer to low and add in the flour and red food coloring. Mix until smooth,
30 seconds – 1 minute, scraping the sides of the bowl as necessary.

5. Divide the batter equally into the 3 prepared pans.

6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out
clean.

7. Cool in pan for 10 minutes and then turn the cakes out onto a wire rack to cool
completely.
CHEESECAKE
INGREDIENTS
Crust
 1 3/4 cups Graham Cracker Crumbs (about 15 full crackers)
 1/3 cup butter, melted
 1/4 cup granulated sugar
 1/2 teaspoon kosher salt

Cheesecake

 4 (8 ounce) packages Cream Cheese, room temperature (32- ounces in total)
 1 cup granulated sugar
 1/2 cup sour cream, room temperature
 2 teaspoons vanilla
 3 eggs, room temperature

INSTRUCTIONS
Make the Crust

Double wrap the bottom of the springform pan with foil, sealing it tightly to prevent
water from getting into the pan.Preheat oven to 350°F.

In a large bowl mix the graham cracker crumbs, butter, granulated sugar, and salt
together evenly. Press the mixture into the bottom and up the sides of 9-inch
springform pan.
Bake the crust for 8-10 minutes, or until lightly golden. Set aside while you make the
cheesecake filling.

Make the Cheesecake

1. Cream ingredients together. In the bowl of your stand mixer fitted with the
paddle attachment, mix the cream cheese and sugar on medium speed, until
smooth, scraping the sides of the bowl as necessary.
Turn the mixer to low and add the sour cream and vanilla; mix well, scraping sides of
the bowl as necessary. Add the eggs, 1 at a time, mixing on low speed after each
addition just until mixed. Don’t over mix.

2. Pour the filling over crust and spread evenly.

3. Setup water bath and bake. Place the springform pan into a larger pan and pour
very hot water into the pan, until it’s 3/4- inch deep, careful to make sure the water
level doesn’t come up higher than the foil.
Bake for 60-70 minutes or until the center is almost set. The center will still jiggle
while the edges will be set.

4. Loosen cake and cool before serving. Carefully run a knife around the rim of pan
to loosen cake. Allow the cheesecake to cool at room temperature for at least an
hour, then cover and transfer into the refrigerator for 6 hours or overnight. Release
the sides of the springform pan before slicing.

OREO CHEESECAKE
INGREDIENTS
INGREDIENTS
FOR THE CRUST
24 Oreo cookies
4 tbsp. butter, melted
1/8 tsp. Pinch kosher salt
 FOR THE CHEESECAKE
4 (8-oz.) blocks cream cheese, softened
1 1/4 c. sugar
3 large eggs
1/4 c. sour cream
2 tbsp. all-purpose flour
1 tbsp. pure vanilla extract
1/2 tsp. kosher salt
15 Oreo cookies, coarsely chopped

INSTRUCTIONS
1. Preheat oven to 325° and grease an 8" or 9" springform pan with cooking
spray. Make crust: In a large resealable plastic bag or a food processor,
crush Oreos until fine crumbs form. Transfer to a bowl and pour in melted
butter. Add salt and stir until crumbs are completely coated and moist. Press
Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.
2. Make cheesecake: In a large bowl using a hand mixer beat cream cheese and
sugar together until no lumps remain. Add eggs, one at a time, then stir in sour
cream and vanilla. Add flour and salt and beat until just combined. Pour
mixture over crust.
3. Wrap bottom of pan in aluminum foil and place on a large baking sheet. Bake
until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn
off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. 
4. Remove foil and refrigerate cheesecake at least 5 hours and up to overnight.
5. Pipe whipped topping around border of cheesecake and place an Oreo half
between each dollop. Sprinkle crushed Oreos in center before slicing and
serving.

CARROT CAKE
INGREDIENTS
Cake:

 4 large eggs eggs

 1 ¼ cups vegetable oil
 2 cups white sugar
 2 teaspoons vanilla extract
 2 cups all-purpose flour
 2 teaspoons baking soda
 2 teaspoons baking powder
 ½ teaspoon salt
 2 teaspoons ground cinnamon
 3 cups grated carrots
 1 cup chopped pecans
Frosting:

 ½ cup butter, softened

 8 ounces cream cheese, softened
 4 cups confectioners' sugar
 1 teaspoon vanilla extract
 1 cup chopped pecans

INSTRUCTIONS
 Step 1
 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch
pan.
ADVERTISEMENT

 Step 2

In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla.
Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots.
Fold in pecans. Pour into prepared pan.

 Step 3

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted

into the center of the cake comes out clean. Let cool in pan for 10 minutes,
then turn out onto a wire rack and cool completely.

 Step 4

To Make Frosting: In a medium bowl, combine butter, cream cheese,

confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth
and creamy. Stir in chopped pecans. Frost the cooled cake.

BANANA CAKE
INGREDIENTS
 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)
 1/3 cup melted butter, unsalted or salted
 1 teaspoon baking soda
 Pinch of salt
 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet)
 1 large egg, beaten
 1 teaspoon vanilla extract
 1 1/2 cups of all-purpose flour
INSTRUCTIONS
1 Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.
2 In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the
melted butter into the mashed bananas.
3 Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract.
Mix in the flour.
4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F
(175°C), or until a tester inserted into the center comes out clean.
5 Remove from oven and let cool in the pan for a few minutes. Then remove the banana
bread from the pan and let cool completely before serving. Slice and serve.

CHOCOLATE CHIP COOKIE

1 and ¾ APF
1 tsp baking soda
2 tsp salt
1 cup melted butter brown (add water until 1 cup)
1 cup brown sugar and ½ cup white sugar
2 tsp vanilla
1 tsp espresso powder
1 egg + egg yolk
Chocolate chips

BANANA CAKE
2 ripe banana
2 large eggs
¼ cup melted butter
1 & ½ cups APF
1 tsp baking soda
1 tsp vanilla extract
1 cup brown sugar