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Chocolate Marble Ingredients : • • • • •

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Fat for greasing ¾ cup (185 ml) margarine or butter ¾ cup (185 ml) sugar 3 eggs 1 ¼ cup (310 ml) all-purpose flour ¾ cup (185 ml) self rising flour 1 tbsp (15 ml0 cocoa powder a little milk chocolate, orange and yellow food colorings finely grated rind of 1 orange 1 tsp (5 ml) orange juice finely grated rind of 1 lemon 1 tsp (5 ml) lemon juice few drops vanilla extract

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Procedure :
1. Preheat oven to 350°F (170°C). Grease an 8 inch (20 cm) tube pan, line it with waxed

paper and regrease. 2. Place the margarine or butter and sugar in a mixer bowl and, with mixer at high speed, cream mixture until light and fluffy. Add eggs, one at a time, beating well. Sift flours together and fold into mixture with large metal spoon.
3. Divide mixture into 4 portions. Mix cocoa powder, 1 tsp (5 ml) milk and few drops of

chocolate coloring into one portion, with a few drops of orange coloring. Add lemon rind and juice to third portion with a few drops of yellow coloring. Add vanilla to last portion. 4. Place spoonful of mixtures alternately in prepared cake pan. Bake for 45-55 minutes until cake is well risen and firm to the touch. Remove from oven and allow cake to cool slightly. Turn out on a wire rack to complete cooling. Makes 8 servings.

Black forest cake
Ingredients : • • • • 6 eggs, separated 1 cup (250 ml) sugar ¾ cup (185 ml) vegetable oil ¾ cup (185 ml) water

reserving syrup. Preheat oven to 180°C. • Assembly • Cut cake in half. Pour kirsch over cherries. cover and soak overnight or as long as possible. Filling • • • Drain cherries. Combine reserved syrup and cornstarch in a small saucepan. Pour into a greased 9 inch (23 cm) springform cake pan. Allow to cool. softened 1 cup firmly packed brown sugar 1/2 cup white sugar 2 teaspoons vanilla extract 2 eggs 2 1/2 cups White Wings Plain Flour 1 teaspoon baking powder 3/4 cup macadamia nuts. roughly chopped Method 1. Fold into chocolate mixture. Macadamia white chocolate Ingredients • • • • • • • • • 250g butter. Makes 8-10 servings. Cover top and sides with chocolate caraque. . Allow to cool in pan. Add oil and water. Beat egg whites until soft peaks form. Add cherries and cook until thickened. Line 3 baking trays with baking paper. Add to egg mixture and combine well. roughly chopped 180g white chocolate. Decorate with reserved cherries and dust with sifted icing sugar just before serving. brush with reserved kirsch.• • • 1 2/3 cups (415 ml) self-rising flour 1 ¼ cups (310 ml) chocolate milk powder 1 jar pitted cherries 1 tbsp (15 ml) cornstarch ¾ cup (185 ml) kirsh 2 ½ cups (625 ml) whipping cream • • • Cake • • • Preheat oven to 350°F (180°C) Beat egg yolks with sugar until light and frothy. Reserve 12 cherries and spread the remaining cherry mixture on one cake layer. Sift flour and chocolate milk powder. • Place second layer on top and spread both with whipped cream. Drain again. beating constantly. Bake in 350°F (180°C) oven for 1 hour. reserving kirsch.

Using an electric mixer. • Cool completely. 1 tray at a time. Repeat with remaining trays. beat butter. oil and coffee liqueur until smooth.2. • Glaze: . beating well after each addition. for 12 to 15 minutes or until light golden and firm to the touch (not crisp). Cappucino cake Ingredients • • • • • • • • • • • • • • 1-1/3 cup flour shopping list 1/2 cup unsweetened cocoa shopping list 1 teaspoon baking powder shopping list 1 teaspoon baking soda shopping list 1/2 teaspoon salt shopping list 2/3 cup brown sugar shopping list 1/2 cup plain yogurt shopping list 3/4 cup strong coffee. cold shopping list 1 teaspoon coffee liqueur shopping list 1/4 cup oil shopping list Glaze: shopping list 2/3 cup semi-sweet chocholate chips shopping list 2 tablespoons coffee liqueur shopping list 1/4 cup icing sugar to dust over top shopping list How to make it • In a bowl. Add eggs. Add nuts and chocolate. 1 at a time. • Remove from pan and remove wax paper. Bake. • Add the wet ingredients to the dry ingredients and stir until well blended. Sift flour and baking powder over butter mixture. Make a wax paper round to lay into bottom of cake pan. Transfer to a wire rack to cool. Stand on trays for 5 minutes. 3. whisk together yogurt. cold coffee. Drop heaped tablespoonfuls of mixture onto baking trays. Stir with a large metal spoon until well combined. • Remove from oven and cool 10 minutes. • In a separate bowl. • Prepare an 8-inch round cake can by greasing and flouring. sugars and vanilla together until light and fluffy. 4. • Pour cake batter into pan and bake at 350° for 35 minutes or until cake test comes out done. combine all dry ingredients until well blended.

cocoa and coconut. 1 tbsp – 15gm 1 tsp.230gm 1 oz. 2. • Drizzle over cake. sprinkle the top with icing sugar. Store in an airtight container. In a saucepan over medium heat. stirring occasionally.5gm 1 cup. . combine sugar. • When glaze is set. and margarine. Remove from heat and stir in the oats. Separate the egg yolks from the whites and keep the egg whites cold. Spoon onto waxed paper and allow to cool for at least an hour.29gm Praline chocolate cake Ingredients • • • • • • • • • • • 2 cups milk 2 1/2 cups white sugar 1 1/2 cups unsalted butter 1/2 pound unsweetened chocolate 4 eggs 2 1/3 cups cake flour 2 teaspoons baking powder 1/2 cup toasted almonds. Grease a 10 inch tube pan. No bake candy Ingredients • • • • • • • 2 cups white sugar 1/2 cup milk 1/2 cup margarine 3 cups rolled oats 1 teaspoon vanilla extract 3 tablespoons unsweetened cocoa powder 1/2 cup flaked coconut Directions 1. vanilla. milk. • Add coffee liqueur and mix until well-blended and you get a glaze-like consistency.• Melt chocolate in double boiler or microwave. Preheat oven to 325 degrees F (165 degrees C). finely chopped 1/2 cup chopped toasted pecans 1/4 cup confectioners' sugar 1/2 cup toasted pecans Directions 1. Bring to a boil. then boil for 4 to 5 minutes.

Gently fold the beaten egg whites into the chocolate mixture. Blend just until combined. then add shortening and sugar. Cool completely then frost. 1 1/2 cups of the sugar. Spread between layers of your favorite cake. add alternately with water to creamed mixture. Pour batter into a greased 10 inch tube pan. baking soda. baking soda 1 tsp. 6. Cream 1/2 cup of the butter until light and fluffy. eggs and vanilla. Once melted and slightly amber colored add the finely chopped nuts. stirring constantly. Let cake cool in pan for 15 minutes then turn out on to a wire rack to finish cooling. flour. gradually mix in the nut powder and the confectioners' sugar beating until smooth and creamy. Pour into a buttered flat sheet pan to cool. Let cool slightly and stir in the egg yolks. flour 1 1/4 tsp. In large bowl combine butter.html Content Copyright © 2011 Cooks. In a glass or metal bowl beat the egg whites until stiff. salt 1 2/3 c. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. butter 3 eggs 2 c. remove from pans. 7. milk . 4. To Make Frosting: Melt 1 cup sugar in a heavy pan. vanilla 2/3 c. baking powder and salt. baking powder 1 1/3 c. sugar. shortening 1 tsp. Cook until thick. 1 cup of the butter and all of the chocolate and bring to a boil in the top half of a double boiler over medium heat. 3/4 c.All rights reserved. Place pan in refrigerator until cold. sugar 1/2 c. Combine flour. cocoa. salt 1/2 c. FLUFFY FROSTING: (For the layers between cakes) 2 tbsp. Bake for 50 minutes at 325 degrees F (165 degrees C). cocoa 1/4 tsp. Beat on high speed 3 minutes. powdered sugar 1/3 c.3. Grease and flour two 9 inch round cake pans. and baking powder. sugar 1/2 tsp. milk and salt in medium pan. water Heat oven to 350 degrees. vanilla Combine flour. Spread frosting over top of cake and garnish AMERICAN CHOCOLATE CAKE Read more about it at www. milk 1/2 c. Once cool and set crush to a powder using a food . Cool 10 minutes. Add vanilla.00.196. pour into pans. Combine flour 1/8 tsp. butter 2 2/3 c. Beat for about 2 minutes with an electric mixer on medium speed.cooks. Beat with mixer until fluffy. 5. CHOCOLATE FUDGE FROSTING: (For the top of cake) 1/3 c.

cocoa. Cook over medium heat. Keep pan covered first 3 minutes of cooking to prevent crystals forming on sides of pan. dark flavor 1/3 c. Add powdered sugar alternately with milk. cool completely. cocoa. sugar 1/4 c.html Content Copyright © 2011 Cooks. stirring constantly until mixture just begins to boil.154190251197. cocoa. FLUFFY WHITE ICING Read more about it at Thursday.1 tsp.cooks. medium flavor 3 tbsp. Pour into small mixer bowl. Continue beating at #8 speed until mixture is fluffy and will hold its shape. Blend in vanilla. vanilla Mix water. Makes 2 cups. beating to spreading consistency.All rights reserved. beating constantly. Add vanilla. Beat egg whites stiff at #9 speed. vanilla 2/3 c. September 18. sugar and salt together in saucepan. 2008 Biskut Samperit Susu .00. 240 to 242 degrees F. Remove from heat. light flavor Melt butter over medium . Enough for 2 layer cake.Pressed Milk Cookies . Add cocoa for the flavor you prefer. Pour hot syrup over slowly on the whites. 3/4 c. water Dash salt 2 egg whites 1 tsp. Boil mixture without stirring until mixture spins a thread.

cream butter and sugar. Method: In a big bowl. Then add 1 egg yolk. Add milk and cream it smooth.Here are the ingredients: 1 can on sweetened condensed milk (12 oz I think). I did not count. . But I was feeling weak the next day because too long standing in the kitchen. Cream it more. Original recipe called for Nespray powdered milk 2 stick of unsalted butter 1 cup confectioners sugar (you could use 1 1/2 cups if you like it sweeter) 3 cups flour 1 cup cornstarch 1 tablespoon essence vanilla 1 egg yolk This recipe yield lots of cookies.

Beat with vanilla well. . Pressed one straight line on baking sheet. Add I use the pressed cookie cutter as shown in the picture above. Lastly. flour one cup at a time. Do watch the cookies so that it will not get too brown. use spatula to fold flour. Use knead flour cutter to cut about 2 inches in length. Bake in the oven for about 10 to 12 minutes on 350F degree.

Let the cookies cool completely before storing it in air tight container. . I fill in with m&m and then cover it with another layer of the cookie dough.One of the batch. This cookies can last for months. Then I cut it 2 inches long as shown in the picture below.