CHOCOLATE CAKES #1

Ingredients: 2 cups flour 1 teaspoon baking powder 4 tablespoons cocoa 1 cup sugar 1 teaspoons baking powder Sift the above ingredients together. 1 cup miracle whip or mayonnaise (can be homemade) 1 cup water 1 tablespoon vanilla Directions: Mix the miracle whip or mayonnaise and water together. Add vanilla. Stir in dry ingredients until smooth. Bake at 350 degrees for 30 to 40 minutes. Cool. (We said it was easy!)

CHOCOLATE CAKES #2
Ingredients 1 2/3 cup flour 1 cup sugar cup cocoa 1 teaspoon baking soda teaspoon salt 1 cups buttermilk cup shortening 2 large eggs or 3 small eggs 2 teaspoons vanilla Directions: Heat oven to 350 degrees. Grease and flour cake pans, either a 9 X 13 pan or two 8 inch round pans. Dissolve baking soda in buttermilk. Add beaten eggs, vanilla and shortening. Mix flour, sugar and cocoa together in a bowl. Add to wet ingredients an beat well. Either 3 minutes on high speed with a mixer or 500 strokes without. Pour cake batter into pans and bake at 350 degrees for 35 to 40 minutes until a cake tester or wooden toothpick inserted into the center of the cake comes out clean. Cool. Hint: If you do not have buttermilk on hand, you can use cup vinegar mixed with 1 cup milk and it will work just as well.

ButterCream Icing
Ingredients: 1 cups of Crisco (1 sticks of Crisco) 2 Tablespoons imitation vanilla extract put in cup, then add milk to equal 1/2 cup total. 2 lb bag of powdered sugar Directions: Place Crisco in a mixer bowl. Add milk/vanilla mixture and a little powdered sugar. Mix on low speed gradually adding the rest of the powdered sugar. Mix on the highest setting for 7 minutes, stopping in the middle of mixing to scrape the bowl sides and bottom. Be sure to mix for the full 7 minutes. Hint: If using white Crisco, so the icing will be white, add teaspoon butter flavoring or oil to the recipe before mixing. Also use clear vanilla extract. If using butter flavored Crisco, there is no need to add the butter flavoring. You can also use regular imitation vanilla extract. The icing will be a cream color.

CREAM CHEESE FROSTING

This cream cheese frosting is a delicious complement to cheesecakes, carrot cake, spice cake, and red velvet cake. Use this icing to frost the cake and do piping. I would not recommend using it to create detailed decorations or decorations with require a firmer icing.

Cream Cheese Icing

Yields 2 cups 8 oz. (1 pkg.) cream cheese 1/2 c. (1 stick) butter 1 tsp. vanilla 1 lb. confectioner's sugar 2 - 4 Tbsp. milk(according to desired consistency) Place cream cheese and butter in the bowl of an electric mixer. Beat on low speed until combined. Add vanilla. Gradually add confectioner's sugar. Scrape down beater and bowl. Add milk slowly while beating. Continue beating on medium speed until icing is smooth.
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Swiss Meringue Buttercream

Just follow the simple formula: 1, 2, 3 8 egg whites 16 oz. sugar 32 oz. unsalted butter, room temp., cubed 1 tsp. vanilla mix egg whites with sugar over double boiler until heated to 140 degrees. Mix in a stand mixer on high until soft peaks form. Add the vanilla. With mixer on medium-low, add the butter bits at a time. When all added, turn mixer to medium high, until a smooth buttercream is formed. You can use this as the base for almost any flavored buttercream. This is a true buttercream. Nice, and shiny and smooth.

Fondant friendly cake to complete my Fondant Recipe I get many great comments on my fondant recipe, and one of the questions Im being frequently asked is what kind of cake to use as the base cake. Well, therere hundreds of recipes that can be used as base cake for the fondant recipe, all having the right mass and moist texture needed to support the fondant icing, but heres the recipe for a cake you cant fail with. I call it Fondant icing friendly cake (In addition, due to its firm body its a perfect cake for tiered designs) Fondant Icing Cakes Ingredients:

1 1/2 cups of butter 2 1/2 cups of granulated sugar 3 cups of all-purpose flour 1 cup of milk 5 eggs 1 teaspoon Almonds Extract (Im using the almonds extract but you can easily replace it with pure vanilla extract or any other flavor you like) 3/4 teaspoon of baking powder 1/4 teaspoon of salt

Fondant Icing Cakes Preparations:

Preheat oven to 350F Mix the butter and sugar in a mixer bowl until light and fluffy Add the eggs one at a time, keep mixing until all eggs are added Add the almonds flavorings to the mix, followed by the flour with baking powder and salt Add flour mixture alternately with milk, starting with the flour Spray pans with vegetable pan spray and pour in the mix Bake until a wooden skewer comes out clean (I rather use a skewer rather than a toothpick after I burnt my hands several times using a short toothpick) Cool for ten minutes in the pans, and the cake is ready for you to loosen the sides and remove the pans Let the cake cool completely before you start the fondant icing

This recipe makes around 8 cups of batter which will give you two 8 round cakes. (The amount of fondant you get by following my fondant recipe is enough to cover two 8 cakes with a little fondant left for decorations)

Base cake for fondant icing

Bast cake for Fondant Icing

Ingredients required to make the fondant recipe:

1 Tbsp of unflavored gelatin 1/4 cup of cold water 1 tsp of almond extract 1/2 cup of light corn syrup (If a corn syrup is not available, you can substitute it with a sugar syrup made with 1-1/4 cups sugar and 1/3 cup water, boiled together until syrupy) 1 Tbsp of glycerin (some recipes say its optional, believe me, its a must) 2 lbs 10X confectioners sugar 1/2 tsp of white vegetable shortening

Directions how to make the fondant recipe:

Sprinkle the gelatin over cold water in a small bowl and let it rest for 2 minutes to soften Place the bowl in a microwave for 30 seconds on High, until the gelatin dissolves Add the Almond extract Add the corn syrup and the glycerin and stir until the mixture is smooth and clear (if the mixture is not turning smooth and clear, microwave it for an additional 15 to 20 seconds on high and stir again) Sift 1 1/2 pounds of the sugar into a large bowl Make a hole in the sugar and pour the liquid mixture to it Stir with a wooden spoon until the mixture becomes sticky Sift some of the remaining 1/2 pound of sugar onto a smooth work surface and add as much of the remaining sugar as the mixture will take Knead the fondant, adding a little more sugar if necessary, to form a smooth, pliable mass Rub the vegetable shortening on your thumbs and knead it into the fondant Wrap the fondant in plastic wrap and place it in a tightly sealed container to prevent it from drying out If the icing dries out and harden it can often be revived by popping it into a microwave oven for a few seconds and then kneading it back to life

HOW
1.

TO

COLOR FONDANT:

Roll the fondant into a ball on your counter and smash it out a bit until its soft and pliable

2.

Make a pit in the fondant, and using a toothpick add dots of icing color into the pit (use a clean toothpic each time you dip it in the color).

3.

The important thing is to add just a little of the concentrated icing color at a time and then knead it over and over until you get an even spread of the color If the fondant is still too pale, use the same procedure to add in more color, but make sure you use a fresh toothpick every time you dip it

into the color

4. Once you finish to color the fondant, shape it to the shape of disks, wrap each fondant disk in plastic and place in an airtight container so the fondant keeps soft How to Color Fondant Tips:

Wear All-Purpose Gloves on youe hands before you start to color fondant, so you your hands stain-free To color fondant, use Gel food color and not the liquid drops that you get from the grocery store. Liquid food colors will make the fondant too wet and will not give the same intensity. (The only exception to this rule is if youre using an airbrush, as airbrush food colors are water based. When using an airbrush youre not brushing and the spray is so light, it wont hurt the fondant) Remember that it is easier to add color to the fondant than take it out, so start with a little amounts of color and add more as you need to When you come to color fondant, color more Fondant than youll need as its nearly impossible to match the color again if you need a little extra fondant Note that the fondant colors will darken slightly overnight and will fade if Fondant is left in the light for a long time

CHOCOLATE VELVET CAKE BATTER

Yield: Makes about 8 1/2 cups Ingredients 1 1/2 cups semisweet chocolate morsels 1/2 cup butter, softened 1 (16-ounce) package light brown sugar 3 large eggs 2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 (8-ounce) container sour cream 1 cup hot water 2 teaspoons vanilla extract

Preparation Melt semisweet chocolate morsels in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total time). Stir until smooth. Beat butter and brown sugar at medium speed with an electric mixer, beating about 5 minutes or until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate, beating just until blended. Sift together flour, baking soda, and salt. Gradually add to chocolate mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Gradually add 1 cup hot water in a slow, steady stream, beating at low speed just until blended. Stir in vanilla. Use immediately, following directions for desired cake.

Vritable moelleux au chocolat Prparation : 10 min Cuisson : 30 40 min Ingrdients (pour 6 personnes) : - 125 g de farine - 125 g de beurre - 250 g de sucre - 1 tablette de chocolat (soit environ 200 g) - 4 oeufs - 1/2 sachet de levure Prparation : Prchauffer le four 180C (th 6). Faire fondre le chocolat dans une casserole, avec un peu d'eau. Hors du feu, ajouter le beurre, la farine et la levure. Prparer une mousse avec le jaune d'oeuf, le sucre et un peu d'eau; l'ajouter la prparation chocolate. Battre les blancs en neige, et les incorporer dans la casserole tout doucement. Verser le tout dans un moule beurr bords hauts, et enfourner, pendant environ 35 min. On peut rajouter du sucre glace ou du chocolat fondu, pour dcorer le dessus du gteau.

French Chocolate Cake

1/2 cup semi-sweet chocolate chips 11 tablespoons (5 ounces) butter 3 eggs 1 cup white sugar 1 tablespoon vanilla 3/4 cup flour 3/4 cup diced walnuts Preheat oven to 350 degrees. Melt butter and chocolate together. Let butter and chocolate cool a few minutes and then add eggs, sugar and vanilla. In a bowl, put the flour and stir in little by little the chocolate mixture and the diced walnuts. Pour into a greased tube pan and bake for 30 minutes. Cool off 5 minutes and remove from pan. THE FROSTING 1/2 cup semi-sweet chocolate chips 3 tablespoons butter 2 tablespoons sour cream Melt butter and chocolate together. Take off the burner and add the sour cream. Pour on icing and top with walnuts.

MA

RECETTE DE GATEAU AU

CHOCOLAT ! Gateau au chocolat fondant (type Brownies) 0/5

Introduction : Jai choisi pour vous cette recette pour sa simplicit, sa rapidit de ralisation, son got. Jen ai aussi amlior certains aspects. Enfin, jai fait ce gteau 1 fois ou deux par semaine pendant 4 mois afin de le rendre parfait en prenant des notes chaque ralisation. Voici le fruit de mon exprience ! En esprant que vous vous rgalerez autant que moi ! Stphane, votre Webmaster Pour 4 6 personnes - Temps de prparation 15 Min Temps de cuisson 18 Min Temprature de cuisson 225c Les ingrdients : 170 g de chocolat noir cuire, 120 g de beurre ramolli, 200 g de sucre, 3 ufs 80 g de farine

Matriel : 1 batteur lectrique ou 1 robot ou 1 fouet. 1 moule a manqu 1 bol en plastique pouvant passer au four micro-ondes

1 cuillre caf soluble (type nescaf)

1 saladier

Etape 1 : Le sucre et le beurre

Mettez prchauffer le four 225c

Faites fondre le beurre au four micro-ondes 1,5 minutes puissance maximum dans un bol en plastique couvert (sinon a explose et tapisse le four).

Dans le saladier mlangez 1 minute le sucre et le beurre et les 3 oeufs jusqu obtenir un mlange crmeux.

Etape 2 : Faire fondre le chocolat Cassez le chocolat en morceaux, mettez-le dans le bol en plastique, rajoutez 3 cuillres deau couvrez, puis passez le 1,5 minutes au four micro-ondes puissance maxi.

Sortez le bol, mlangez le chocolat jusqu' obtenir une pte bien lisse. Laissez tidir.

Etape 3 : Finalisation de la pte Dans le saladier avec les ufs et le sucre mlangs, incorporez le chocolat puis la farine tamise et la cuillre de caf.

Mlangez le tout jusqu' obtenir une pte bien lisse.

Etape 4 : Prparation du moule et cuisson Prenez le moule puis avec une noix de beurre, rpandez du beurre sur toute sa surface interne

Prenez un peu de farine puis rpandez la en tapotant le moule afin que toute la surface interne du moule soit recouverte dune trs fine couche de farine

Versez la pte dans le moule

Placez le moule au four toujours thermostat 225c et laissez le cuire 18 minutes selon votre four.

Au bout de 18 minutes de cuisson piquez le gteau avec un couteau si la lame est recouverte de pte, le gteau nest pas cuit laissez le cuire toutes les 2 minutes piquez le couteau jusqu' ce que celui-ci ressorte sec. Le timing sur la fin de cuisson fera toute la russite ou lchec du gteau.

Etape 5 : Astuces et conseils

Respectez bien les conseils de cuissons prvoir un rcipient par ingrdient amliore la vitesse dorganisation Lorsque lon fait fondre le beurre au four micro-ondes bien penser couvrir le bol sinon des bulles dair explosent dans le beurre et vous obligent nettoyer le four. Prenez un saladier en plastique tendre a fait moins de bruit et a sera plus facile de bien mlanger toute votre pte. Pour le chocolat en morceaux, aprs avoir test plusieurs marques pour ce gteau, je vous conseille la marque Meunier, ou bien le chocolat Nestl Dessert Cors. Ils donnent plus de got au gteau. Une barre de chocolat meunier pse 20g et un carr de chocolat Nestl fait 5g (25g par range) Quand le chocolat fond au four micro ondes nhsitez pas larrter mi temps pour le mlanger dj un peu, il nen sera que mieux fondu sans cuire en partie. La pte finale doit tre vraiment homogne et surtout pas trop solide, quand vous la versez dans le moule celle-ci doit se rpandre delle-mme, signe dune russite de la pte. Pour cela veillez bien respecter la dose de farine et nhsitez pas en mettre moins les prochaines fois cela le rends plus fondant. Quand vous piquez le gteau pour surveiller sa cuisson, essuyez le couteau avant de le piquer nouveau.

AMA TARIFI #1 MALZEMELER 1 bardak lk su 1 paket ya maya 1 bardak st 1 bardak sv ya 3 orba ka eker

1 ay ka tuz un, yumurta HAZIRLANII 1 bardak lk suda 1 paket ya mayay eritin.Bir kaba 1 bardak st, svya, 3 orba ka ekeri ve 1 ay ka tuzu koyun. Bir miktar un ilave edin. Hamur haline getirin.Yaplan hamuru 1 saat bekletin sonra maya ile bir sre daha yourun ve yuvarlak ekil verin.Tepsiye yuvarlak ekilde koyulduktan sonra yumurta sars srn.

#2 MALZEMELER 2 yumurta (sarlar ayrlacak beyazlar iine sarlar stne) 1 su barda sv ya 1 su barda st--yourt veya su (herhangi birini kullanabilirsiniz) 3/4 su barda eker 2 tatl ka tuz 1 kp ya maya (1 bardak lk suda eritilecek) 6,5-7 su barda un 1 tatl ka mahlep (arzuya bal) NE KOYMAK N 150 gr. yumuak margarin ZER N Susam, rek otu vs. hamuru yourun ,yumurtadan byk paralara ayrn. ayrdnz her parann iine bir ay kay margarin koyup gzelce kapatn... elinizle

uzatp ama eklini verin ve tepside mayalandrn... frna atmadan nce yumurta sarlarn srn, rek otu ve susam serpip 200 derece frnda piirin... evde yaplan ok ama tarifi vardr ama pastaneden aldklarmz tutmaz. bu tpatp pastene amasnn ayns oluyor.. isteyen iine ekirdekleri karlm zeytin yada zeytin ezmeside koyabilir...

Krispy Cream Doughnuts #1

2 cups scalded milk 1/2 cup butter 2/3 cup sugar, divided 1 teaspoon salt 2 tablespoons yeast 4 eggs (beaten) 1/4 teaspoon nutmeg

7 cups sifted flour

Glaze
3 cups powdered sugar 1/2 teaspoon salt 1/2 teaspoon vanilla 1/2 cup cold water Change Measurements: US | Metric Directions: Prep Time: 3 hrs Total Time: 3 1/2 hrs 1 Mix together ingredients for glaze. 2 Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool. 3 Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour. 4 Add rest of flour (dough will be sticky). 5 Knead for 5 minutes then allow to rise for 1-1 1/2 hours. 6 Roll out dough, cut into shapes. 7 Do not re-roll dough, then allow to rise for 30-45 minutes. 8 Heat oil to 365 and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts. 9. 9 Let them cool on a paper towel - helps get the glaze to stick. 10. 10 Dip in warm glaze.
1. 2. 3. 4. 5. 6. 7. 8.

#2
Things You'll Need:

2 packs rapid rise yeast 1/4 cup warm water 1 1/2 cups lukewarm milk 1/2 cup sugar 1 tsp salt 2 eggs 1/3 cup shortening

5 cups all purpose flour vegetable oil GLAZE 1/3 cup butter 2 cups powdered sugar 1 1/2 tsp vanilla 4-6 tbsp hot water

1. 1

In a 2 1/2 quart bowl dissolve the yeast in warm water. Then add the milk, salt, eggs, shortening and 2 cups of flour. With a blender beat on low speed for 30 seconds. (make sure you scrape the sides of the bowl.)
2. 2

Then beat on medium speed for another 2 minutes.

3. 3

Stir in the remaining flour and beat until smooth.

4. 4

Cover the mixing bowl and let the Krispy Kreme dough rise for an hour. (You'll know it is ready when you poke it, and the indentation doesn't go away.)
5. 5

Put the dough onto a floured surface and roll around to cover with flour. Roll dough to 1/2 inch thick with rolling pin. Use a doughnut cutter to cut out the forms.
6. 6

Once again, cover and let rise for about half an hour.
7. 7

Heat vegetable oil in a deep fryer to 350 degrees.

8. 8

Gently put the Krispy Kreme donuts into the oil. As they rise the surface, flip them to cook for 1 minute. Fry until golden brown. (About 1 minute per side.)
9. 9

GLAZE Heat 1/3 cup butter until melted. Stir in powdered sugar and vanilla until smooth. Stir in the water 1 tbsp at a time until the glaze reaches your desired consistency.
10. 10

Using a spatula or wooden spoon, dip each Krispy Kreme doughnut into the glaze. Set on a cooling rack.
11. 11

CHOCOLATE VARIATION For a chocolate glaze, do everything above (including the glaze), but prepare a second glaze as follows: 1/3 cup butter 2 cups powdered sugar 1 1/2 tsp vanilla 4-6 tbsp hot water 4 oz milk chocolate or semi-sweet chips
12. 12

Heat butter and chocolate over low heat until melted. Stir in powdered sugar and vanilla until smooth. Then add water 1 tbsp at a time until it reaches desired consistency.
13. 13

After the Krispy Kreme donughts have cooled from the first glaze, re-dip into the chocolate glaze and let cool.

#3
DOUGHNUTS: 2 pkgs. yeast 1/4 cup water (105-115 degrees) 1-1/2 cups lukewarm milk (scalded, then cooled) 1/2 cup sugar 1 tsp. salt 2 eggs 1/3 cup shortening 5 cups all-purpose flour vegetable oil CREAMY GLAZE:

1/3 cup butter 2 cups powdered sugar 1-1/2 tsp. vanilla 46 tbl. hot water CHOCOLATE FROSTING: 1/3 cup butter 2 cups powdered sugar 1-1/2 tsp. vanilla 46 tbl. hot water 4 ounces milk chocolate chips or semisweet chocolate chips Dissolve yeast in warm water in 2-1/2-quart bowl. Add milk,salt,eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack; when slightly cooled spread chocolate frosting on top. CREAMY GLAZE: Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. CHOCOLATE FROSTING: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.