CHOCOLATE CAKE

 

 

 

 

CHOCOLATE CAKE

Everyone love chocolate cake. I am truly one that love the icing and the rich chocolate taste that it bring to your mouth. That creamy taste of moist chocolate cake is very unforgettable. My kids will always say....." Mum" please make a chocolate cake...I just could say no! because it's my favorite too!

Chocolate cake is made with chocolate it can be made with other ingredients, as well. These ingredients include fudge, vanilla creme, and other sweeteners.

The history of chocolate cake goes back to 1764, when Dr. James Baker discovered how to make chocolate by grinding cocoa beans between two massive circular millstones.
  

Recipe For Chocolate Cake

Ingredients

2¼ cups all-purpose flour

¾ cup natural unsweetened cocoa powder

1¾ teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

3 large eggs

1½ cups sugar

1¼ cups mayonnaise

1 tablespoon vanilla extract

Frosting

12 oz. bittersweet chocolate, chopped

¾ cup sugar

1 tablespoon light corn syrup

1 cup heavy cream

1½ cups (3 sticks) butter, room temperature

¾ teaspoon salt


Cake: Preheat oven to 325°. Lightly coat cake pans with nonstick spray and line bottoms with parchment

 paper; spray again.

Whisk flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

Using an electric mixer on high speed, beat eggs and sugar until pale and doubled in volume, about 4 minutes.

Add mayonnaise and vanilla and beat until just combined.

With mixer on low speed, add dry ingredients in 3 additions, alternating with 1⅓ cups lukewarm water in 2 additions, beginning

 ending with dry ingredients.

 Scrape batter into pans, dividing evenly.

Bake cakes, rotating halfway through, until a tester inserted into the centers comes out clean, 25-30 minutes. Transfer pans to wire racks and let cool 20 minutes before turning out onto racks. Let cool completely.

Frosting

  2 3/4 cups confectioners' sugar

  6 tablespoons unsweetened cocoa powder

  6 tablespoons butter

  5 tablespoons evaporated milk

  1 teaspoon vanilla extract


Directions

 In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside.
In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporate milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.

COCONUT PINEAPPLE CAKE

 

I  Have Found Some Really Good Recipes....I Try Them  And Ohhhhhh !!! how good they are!!! These Recipes Need To Be Share. So Here! Try This One.... And Good Job Yall!!!@
http://stefaniescookingspot.blogspot.com/

Three rich layers of coconut cake are held together by homemade coconut pudding and crushed pineapple, and topped with a light, fluffy coconut frosting. This cake takes some time, but is well worth the effort. You can easily spread out the various steps across an afternoon while preparing any other dishes. Prepare one to two days in advance.

• Prep: 2 hour 30 min
• Chill: 2 hours
• Cook: 45 min
• Total: About 5 hours 15 min
• Serves 16

• Two Hours Before Starting
• 8 large eggs, room temperature
• 1 cup whole milk, room temperature
• Two hours before you plan on making the cake, remove eggs and milk from fridge and let come to room temperature.
• 1 pound (4 sticks) butter
• Place butter on a plate and let rise to room temperature to soften.
• Cake Pan and Oven Prep
• vegetable shortening
• flour
• parchment or wax paper
• Adjust oven rack to lower-middle position and heat oven to 350°F. Generously grease three 9 inch cake pans with vegetable shortening and cover pan bottoms with rounds of parchment paper or wax paper. Grease parchment rounds, dust cake pans with flour, and tap out excess.
• Batter
• ½ cup pineapple juice (from can of crushed pineapple)
• Drain a can of crushed pineapple. Reserve crushed pineapple for cake assembly. Put juice in a small saucepan and cook over medium-high heat until reduced in half, about 6 minutes.
• ½ cup shredded coconut
• Pour reduced pineapple juice into a small bowl or measuring cup and add coconut. Mix until coconut is evenly coated. Set aside.
• reserved eggs
• reserved milk
• 3 teaspoons vanilla extract
• 2 teaspoons coconut extract
• In a small bowl, whisk together eggs, milk, vanilla, and coconut. Set aside.
• 21 ounces (3 cups) sugar
• 14 ounces (3 ½ cups) cake flour
• 4 teaspoons baking powder
• 2 teaspoons salt
• In a large bowl, whisk together sugar, cake flour, baking powder, and salt.
• reserved butter
• Add butter and use a pastry blender to cut the butter into small, pea-sized pieces with the flour.
• 1 ½ cups of reversed egg-milk-vanilla mixture
• Add 1 ½ cups of reserved egg-milk-vanilla mixture and mix at lowest speed with a hand mixer until incorporated, 5 to 10 seconds.
• remaining egg-milk-vanilla-mixture
• Increase speed to high, add remaining egg mixture, and beat until light and fluffy, about 1 minute.
• Stop mixer and thoroughly scrape sides and bottom of bowl. Beat on medium-high until thoroughly combined and batter looks slightly curdled, about 15 seconds longer.
• reserved coconut-pineapple mixture
• Add reserved coconut-pineapple mixture and mix with a spatula to combine.
• Baking
• Pour equal amounts of batter (about 2 cups) into three prepared cake pans. Spread batter to sides of pan and smooth with rubber spatula.
• Bake until top of cakes turn golden brown and a toothpick inserted in center comes out clean, about 25 minutes. Cakes may rise in center slightly but will level when cooled.
• Remove pan from oven and cool on rack for 10 minutes. Run a knife around the perimeter of the pan to loosen. Invert cake onto large plate, peel off parchment, and reinvert onto lightly greased rack. Cool completely before decorating.
• Coconut Pudding (for Filling)
• 1 ½ cups heavy cream
• ½ cup milk
• ⅔ cup sugar
• pinch of salt
• In a medium saucepan, whisk heavy cream, milk, sugar and salt. Cook over medium-low heat, whisking occasionally, until mixture just begins to steam, about 10 mins.
• ½ cup heavy cream
• 3 tablespoons cornstarch
• In a separate bowl or measuring cup, combine cornstarch and heavy cream. Whisk until smooth and there are no lumps.
• Add cornstarch mixture to saucepan and cook, stirring occasionally, until pudding starts to thicken and barely reaches a boil, about 5 minutes.
• Immediately reduce heat to very low and stir for 5 minutes or so until thickened.
• ½ tablespoon coconut extract
• Remove from heat and stir in coconut extract
• Pour pudding into a 1-quart dish. Cover tightly with plastic wrap directly on the surface to prevent skin from forming.
• Refrigerate until chilled, about 2 hours.
• Coconut Frosting
• 5 tablespoons flour
• 1 cup milk
• In a small saucepan, whisk flour and milk.
• Cook over medium-high heat, stirring constantly, until it it is as thick as brownie batter, about 3 to 5 minutes. (Once it gets hot enough, mixture will thicken in about 30 seconds so be sure to keep stirring and remain by the stove.)
• 1 teaspoon coconut extract
• Stir in coconut extract once mixture has thickened.
• Remove from heat and let it cool to room temperature. The thickened milk mixture must be cooled completely before you continue.
• 1 cup butter (2 sticks)
• 1 cup granulated sugar (not powdered sugar!)
• While the mixture is cooling, use an electric hand mixer to cream the butter and sugar together in a medium bowl until light and fluffy, about 3 minutes.
• Add cooled milk mixture to creamed sugar mixture. Using an electric hand mixer, beat the frosting until it is very light and fluffy, about 5 minutes. Stop periodically and scrap down the sides of the bowl.
• Assembly and Decorating
• reserved coconut pudding
• ½ cup crushed pineapple
• Once completely cool, place one layer of cake a plate or serving platter. Top cake with about half of the coconut pudding. Sprinkle and spread ½ cup of crushed pineapple on top of the pudding.
• reserved coconut pudding
• ½ cup crushed pineapple
• Place another layer of cake on top of the pudding and top with most of the remaining pudding and an additional ½ cup of pineapple. Depending on how much filling you want, you may have leftover pudding that someone will have to eat (oh the horror).
• reserved coconut frosting
• ½ cup shredded coconut, or more as desired
• Place final layer of cake on top and decorate cake with frosting. Sprinkle top of cake with shredded coconut as desired..
• Serve immediately or refrigerate until ready to serve. Leftover cake will keep for up to a week in the fridge.

MakeBetterFood.com

 

From MakeBetterFood.com. Apr 27, 2012. (http://makebetterfood.com/recipes/coconut-pineapple-cake/).


Next One I Found .....

SWEET POTATOE CAKE

Bored with sweet potato casserole and sweet potato pie?  Try this sweet potato cake, a twist on traditional cake that features nutrient-rich sweet potatoes that is good for you.  It's the perfect addition to holiday dessert tables.

This sweet potato cake is made with mashed sweet potatoes, cinnamon, chopped walnuts, and brown sugar. Sweet potato cake recipe can be made into a pound cake or layer cake.

You will see a lot of wows !!!.... when you serve this cake.

There is a lot of sweet potatoes out there waiting to because a sweet potatoe cake this Sunday. Remember always try something new.

Recipes:

1 cup butter, softened

2/3 cup white sugar

2/3 cup brown sugar

3 eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 cup cake flour

1 tablespoon baking powder

1 teaspoon kosher salt

1 1/3 cups milk

1 medium sweet potato, peeled, cubed, boiled, and mashed.

1/3 cup maple syrup

Cream the butter and sugars in an electric mixer until light and fully combined. Add vanilla and eggs, one at a time, incorporating completely after each addition. Let egg and butter mixture blend until very light in color, about 4 minutes on medium/high speed.

In a separate bowl add the flours, baking powder, and salt and whisk to combine.

In a large measuring cup, measure the milk, add the mashed sweet potato and maple syrup and stir to combine.

When the butter mixture is light and fluffy, add 1/3 of the flour mixture and mix well. Add 1/2 of the liquid ingredients and stir. Repeat with remaining flour mixture and liquid mixture, making sure to end with the dry ingredients. Make sure to scrape down the sides of the bowl when giving it a final mix.

Pour the batter evenly between two 9 inch round cake pans that you've buttered and floured. Tap the pans lightly on the counter to remove any air bubbles and bake in a 350 degree oven for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean.

Cool cakes in their pans for 15 minutes, then turn out on to wire racks to cool completely.

When cakes are completely cool, frost with Cream Cheese Frosting, and decorate the sides with chopped walnuts.

PAN-FRIED SALMON

When I serve salmon....  I feel like am eating one of the best thing in the world. You can cook it so many ways and fashion....I like salmon when you taste that good fresh clean healthy fish taste.

1 salmon filet{about 2 inch wide} with skin

1 tablespoon olive oil

 Kosher salt

Preheat the oven to 300º

Cut the salmon sized fillets (about 2" wide), pat dry and lightly salt. Heat a tablespoon of oil in a large nonstick oven-safe skillet over medium hear until a drop of water sizzles.

Place fillets flesh side down into pan. Sear for 2 minutes until lightly browned. Flip and cook another minute with the skin side down. Place skillet in oven and cook for 8 minutes only don't over cook your salmom.

Easy Sticky Pecan Buns

1 1/2 sticks butter room temperature

1/2 cup light brown sugar {dark brown sugar will make the sticky buns too dark}

1/2 cup pecans chopped

1 package Filo frozen puff pastry defrosted

Each sheet puff pastry make 6 medium size muffins the ingredient below fit inside each sheet

2 tablespoons butter, melted and cooled

2/3 cup light brown sugar, lightly packed

3 teaspoons good brand ground cinnamon

1/2 cup raisins

Directions

Preheat the oven to 400 degree

I used a large cups muffin pan...this will cut down the mess in cutting them out the round pan.

Combine butter and light brown sugar mix together. Place 1 tablespoon of the butter and brown sugar mixture in each of the muffin pan.spreading the pecans evenly in the muffin cups on top of the butter and brown sugar mixture.

Flour a flat surface and unfold 1 sheet of puff pastry.

Brush the whole sheet with the 2 tablespoons melted butter, sprinkle each sheet with 1/2 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins.

Roll the pastry up tight like a jelly roll. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide.

Place each piece, spiral side up in muffin cups with the butter and brown sugar and pecans.

Repeat the same step with the second sheet of puff pastry making as many you will like.

Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch.

Black Eye Peas

Tell me who don't love Black Eye Peas and cornbread??? Well I know>>> I do and I always like mine a little spicy. Let me share something with you...I have a friend who love them but she can't cook them too well.

When she buy the dry black eye peas in the package, they always get too soft . I came up with this recipe I am posting today.

My friend was happy, when I help her with the peas and I believe you will be too.

Recipe

6 cans Black eye peas. I always uses kroger,they never let me down.

 1 pound smoke raw bacon

Cook bacon and keep dripping...please don't burn the bacon and the dripping.

Adding to a pot 6 cans of water, 6 cans of peas and cooked bacon broken in pieces and adding a large chopped onion (red bell pepper if you like) or 1 green hot pepper.

Salt and Black Pepper to taste

Cover and cook on low med heat for 40 mins.