Ingredients
Cake:
1/2 cup (125 ml) vegetable shortening (I use Crisco)
1 stick butter, unsalted and at room temperature
2 cups (475 ml) sugar
5 eggs, separated, (I use Jumbo)
1 tsp (5 ml) baking soda
2 cups (475 ml) flour
1/2 tsp (2 ml) salt
1 cup (225 ml) buttermilk
1 tsp (5 ml) pure vanilla extract
2 cups (475 ml) coconut, shredded
1 cup (225 ml) pecans, chopped (almonds are good also)
Icing:
1 stick of butter, unsalted and at room temperature
8 oz (224 grm). cream cheese
1 tsp (5 ml) pure vanilla extract
1 tbsp (15 ml) milk (or coffee for awesome flavor)
1 lb (.5 kg). box powdered sugar
1 cup (225 ml) pecans, chopped (if you use almonds in cake, use them here too)
Procedure
Cake:
Preheat oven to 350 degrees (175 C.).
Butter and flour three 9" cake pans.
Cream together shortening, butter, and sugar.
Add 5 egg yolks, one at a time, beating after each addition.
Add dry ingredients along with buttermilk and vanilla.
Stir in coconut and pecans (or almonds).
Beat the egg whites until they hold peaks.
Fold in stiffly beaten egg whites to the batter.
Pour equal amounts into the three prepared cake pans.
Bake for 30 minutes.
Remove when baked and let cool on waxed paper on racks.
Icing:
Cream together butter and cream cheese.
Add vanilla and hot milk (or coffee).
Add powdered sugar until desired consistency for spreading.
Add pecans or almonds and blend well.
Comments
This cake can be greatly enchanced and made into something purely stellar in appearance and taste using chocolate granache for the filling and then continue to use this recipe's icing for the outside layer.
This is rich and truly Italian and acutally an easy cake to make. Enjoy it with hot rich coffee.
Wednesday, November 9, 2011
Chocolatey Creamy Cheesecake
Ingredients
1 cup (225 ml) chocolate wafer crumbs
1/4 cup (60 ml) butter, melted (1/2 stick)
3 8 oz (224 grm). packages Philadelphia cream cheese
1-1/4 cups (300 ml) sugar
1 tbsp (15 ml) all-purpose flour
1/2 cup (125 ml) Dutch processed cocoa powder
1 8 oz (224 grm). container sour cream
1-1/2 tsp (7 ml) pure vanilla extract
3 eggs
whipped cream, garnish
fresh berries, optional
toasted nuts, optional
powdered sugar, optional
Procedure
Combine chocolate wafer crumbs and 1/2 stick melted butter and press into the bottom of a 9 inch springform pan.
Combine cream cheese, sugar and flour then beat well on medium speed.
Add in cocoa, sour cream and vanilla extract until well blended.
Add eggs one at a time, mix on a low speed until blended.
Pour the mixture into the springform pan with the crust.
Bake 10 minutes at 450 degrees (225 C.), then reduce the temperature to 250 degrees (125 C.) and continue to bake for another 40 minutes.
Remove and place on wire rack to cool slowly.
Refridgerate for several hours.
Serve with homemade thick and sweetened whipped cream.
Garnish with berries or toasted nuts and drizzle with chocolate sauce.
Dusting with powdered sugar and/or cocoa is a nice touch too.
1 cup (225 ml) chocolate wafer crumbs
1/4 cup (60 ml) butter, melted (1/2 stick)
3 8 oz (224 grm). packages Philadelphia cream cheese
1-1/4 cups (300 ml) sugar
1 tbsp (15 ml) all-purpose flour
1/2 cup (125 ml) Dutch processed cocoa powder
1 8 oz (224 grm). container sour cream
1-1/2 tsp (7 ml) pure vanilla extract
3 eggs
whipped cream, garnish
fresh berries, optional
toasted nuts, optional
powdered sugar, optional
Procedure
Combine chocolate wafer crumbs and 1/2 stick melted butter and press into the bottom of a 9 inch springform pan.
Combine cream cheese, sugar and flour then beat well on medium speed.
Add in cocoa, sour cream and vanilla extract until well blended.
Add eggs one at a time, mix on a low speed until blended.
Pour the mixture into the springform pan with the crust.
Bake 10 minutes at 450 degrees (225 C.), then reduce the temperature to 250 degrees (125 C.) and continue to bake for another 40 minutes.
Remove and place on wire rack to cool slowly.
Refridgerate for several hours.
Serve with homemade thick and sweetened whipped cream.
Garnish with berries or toasted nuts and drizzle with chocolate sauce.
Dusting with powdered sugar and/or cocoa is a nice touch too.
Chocolate Mocha Cake
Ingredients
Serves/Makes:Serves 10 or more
1 Betty Crocker super moist Devil's Food Cake mix
1 cup (225 ml) of richly brewed cooled coffee
1/4 cup (60 ml) of Frangelico Liqueur (a Hazelnut flavored liqeur)
1/4 cup (60 ml) of brandy
1 cup (225 ml) of thick natural style sour cream
3 eggs (I use Jumbo)
1/2 cup (125 ml) of Trader Joe's Powdered Hot Mocha Drink Mix
1-1/2 cups (350 ml) of semi-sweet chocolate chips (optional.. but best to use!)
1/2 cup (125 ml) of ground toasted hazelnuts (optional.. but best to use!)
Procedure
Preheat oven to 350 degrees (175 C.).
Pour cake mix and the mocha drink mix in a large deep mixing bowl.
In a medium deep mixing bowl, combine the coffee, liqueur, brandy, sour cream and eggs.
Mix well, but do not over mix.
Incorporate the liquids, do not areate them.
Slowly pour the liquids into the dry mixture and mix slowly until all dry ingredients are wetted, and then for 2 minutes mix on medium speed.
Remove bowl from mixing area and by hand add 1-1/2 cups (350 ml) of chocolate chips and the ground hazelnuts.
Mix well, but gently.
Pour into a medium spring form pan and place in center of oven for 30 to 40 minutes until a toothpick comes out clean from the center of the cake.
Place on counter top rack to cool slightly.
While still warm, invert onto a pretty cake serving platter and dust with powdered sugar or drizzle with a melted chocolate chip glaze in pretty zig-zags across the top and falling to the sides.
Comments
Try this as a wonderful accompaniment to coffee after dinner with your special someone or guests! My husband thinks this is as good as.. ah.. well, maybe not that good.. but a close second! This is the first time I have ever made this cake.. and it is a completely spur of the moment recipe from today. I have to tell you.. it is the best dang chocolate cake we have ever eaten. It is rich and so moist and decadently flavored with the boozey stuff and the mocha/coffee chocolate. It is almost like eating a truffle! It is easily as decadent as eating a flourless chocolate cake in my opinion.Only better flavor.
Serves/Makes:Serves 10 or more
1 Betty Crocker super moist Devil's Food Cake mix
1 cup (225 ml) of richly brewed cooled coffee
1/4 cup (60 ml) of Frangelico Liqueur (a Hazelnut flavored liqeur)
1/4 cup (60 ml) of brandy
1 cup (225 ml) of thick natural style sour cream
3 eggs (I use Jumbo)
1/2 cup (125 ml) of Trader Joe's Powdered Hot Mocha Drink Mix
1-1/2 cups (350 ml) of semi-sweet chocolate chips (optional.. but best to use!)
1/2 cup (125 ml) of ground toasted hazelnuts (optional.. but best to use!)
Procedure
Preheat oven to 350 degrees (175 C.).
Pour cake mix and the mocha drink mix in a large deep mixing bowl.
In a medium deep mixing bowl, combine the coffee, liqueur, brandy, sour cream and eggs.
Mix well, but do not over mix.
Incorporate the liquids, do not areate them.
Slowly pour the liquids into the dry mixture and mix slowly until all dry ingredients are wetted, and then for 2 minutes mix on medium speed.
Remove bowl from mixing area and by hand add 1-1/2 cups (350 ml) of chocolate chips and the ground hazelnuts.
Mix well, but gently.
Pour into a medium spring form pan and place in center of oven for 30 to 40 minutes until a toothpick comes out clean from the center of the cake.
Place on counter top rack to cool slightly.
While still warm, invert onto a pretty cake serving platter and dust with powdered sugar or drizzle with a melted chocolate chip glaze in pretty zig-zags across the top and falling to the sides.
Comments
Try this as a wonderful accompaniment to coffee after dinner with your special someone or guests! My husband thinks this is as good as.. ah.. well, maybe not that good.. but a close second! This is the first time I have ever made this cake.. and it is a completely spur of the moment recipe from today. I have to tell you.. it is the best dang chocolate cake we have ever eaten. It is rich and so moist and decadently flavored with the boozey stuff and the mocha/coffee chocolate. It is almost like eating a truffle! It is easily as decadent as eating a flourless chocolate cake in my opinion.Only better flavor.
Peanut Butter Icing
Ingredients
Serves/Makes:Frosts a 2-layer cake
Ingredients
1 box confectioners sugar
1/3 cup (80 ml) creamy peanut butter
1 stick butter - room temperature
1 tsp (5 ml) vanilla
3 tbsp (45 ml) milk or more
Procedure
Combine all ingredients.
Beat together until creamy.
Add a little more milk as needed.
The cake is ready for serve.
Serves/Makes:Frosts a 2-layer cake
Ingredients
1 box confectioners sugar
1/3 cup (80 ml) creamy peanut butter
1 stick butter - room temperature
1 tsp (5 ml) vanilla
3 tbsp (45 ml) milk or more
Procedure
Combine all ingredients.
Beat together until creamy.
Add a little more milk as needed.
The cake is ready for serve.
Pineapple Sheet Cake
Ingredients
2 eggs
2 cups (475 ml) flour
2 cups (475 ml) sugar
2 tsp (10 ml). soda
1 tsp (5 ml). vanilla
1 med. can crushed pinapple
Icing:
1 3 oz (84 grm). pkg. cream cheese
1/2 stick butter or margarine (soften over hot water or micro)
2 cups (475 ml) powder sugar
1 tsp (5 ml) vanilla
Topping:
1/2 cup (125 ml) chopped pecans
Procedure
Mix until blended; pour into 15 x 10 inch cookie sheet.
Bake at 350 degrees (175 C.) for 45 minutes.
Icing:
Beat together until desired consistancy.
Top with chopped pecans.
2 eggs
2 cups (475 ml) flour
2 cups (475 ml) sugar
2 tsp (10 ml). soda
1 tsp (5 ml). vanilla
1 med. can crushed pinapple
Icing:
1 3 oz (84 grm). pkg. cream cheese
1/2 stick butter or margarine (soften over hot water or micro)
2 cups (475 ml) powder sugar
1 tsp (5 ml) vanilla
Topping:
1/2 cup (125 ml) chopped pecans
Procedure
Mix until blended; pour into 15 x 10 inch cookie sheet.
Bake at 350 degrees (175 C.) for 45 minutes.
Icing:
Beat together until desired consistancy.
Top with chopped pecans.
Apple Butter Cheesecake
Ingredients
2 8 oz (224 grm). packages cream cheese
2/3 cup (150 ml) McCutcheon's apple butter or any McCutcheon's fruit
2 eggs
1 graham cracker crust
whipped cream or topping, optional
chopped walnuts, optional
Instructions
Blend softened cream cheese and apple butter until smooth.
Add eggs and blend well.
Pour mixture into crust and bake at 350 degrees (175 C.) for 40 minutes.
Cool completely.
Spread top with a thin layer of apple butter.
If desired serve with whipped topping and chopped walnuts.
2 8 oz (224 grm). packages cream cheese
2/3 cup (150 ml) McCutcheon's apple butter or any McCutcheon's fruit
2 eggs
1 graham cracker crust
whipped cream or topping, optional
chopped walnuts, optional
Instructions
Blend softened cream cheese and apple butter until smooth.
Add eggs and blend well.
Pour mixture into crust and bake at 350 degrees (175 C.) for 40 minutes.
Cool completely.
Spread top with a thin layer of apple butter.
If desired serve with whipped topping and chopped walnuts.
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