1/13/2010 Easy Chocolate Cake - Recipe

cacaoweb
cacao/cocoa/chocolate

Easy Chocolate Cake

(With buttercream cocoa frosting. Height: 2 to 2.5 inch)
To see our previous version:click here!

Yield: 12 servings

Ingredients
1 + 1/2 cup (170 g) all-purpose flour
3 tablespoons unsweetened cocoa powder (dutched/dark)
2 teaspoons baking powder
2 pinches salt
1 cup (220 g) sugar
2 teaspoons vanilla essence
1/2 cup (1.2 dl) milk or water
1/2 cup (1.2 dl) vegetable oil (flavorless)
2 eggs

Ingredients for frosting

1 stick (1/2 cup) + 3 tablespoons (160 g) softened butter
3 cups (7.2 dl) powdered sugar or confectioner's sugar
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon vanilla extract
4 to 5 tablespoons lukewarm milk

Method
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C)
2. Grease a 9 inch (23 cm) cake tin.
3. Mix flour, cocoa powder, baking powder, salt, sugar and vanilla essence in a bowl.
4. Add milk/water, vegetable oil and eggs.
5. Mix everything together until smooth, either by hand or by using an electric mixer at slow speed. If the batter is too runny you may add
slightly more flour.
6. Transfer to bake tin and bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 35 to 45 minutes.
7. After the cake has cooled, slice the cake through the middle to make two layers (easier if the cake has been in the fridge).

Frosting
1. Cream the softened butter with powdered sugar in a bowl. Add cocoa, vanilla and 4 tablespoons lukewarm milk, and mix until smooth. Do
not over-mix. If necessary, add some more milk.
2. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake.
3. This cake should have room temperature when served.

Variations
A. You may cut the top of the cake to make a flat surface before adding the frosting.
B. You may divide the the batter in two and transfer to two bake tins. The baking time would then be about 15-20 minutes
C. Instead of vanilla extract, you may use an equivalent amount of freeze dried coffee (Suggested by Carol, October 2008)
D. You may use ½ cup of freshly brewed coffee instead of milk or water to get mocca flavor (Suggested by Noreen, January 2009)

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Easy Cheese Cake

recipe image

Rated:
Subm itted By: SKONSTANTAKOS

Prep Tim e: 20 Minutes Ready In: 3 Hours

Servings: 12

"An easy no-bake cheesecake using pow dered w hipped topping and flavored w ith cherry
brandy. Decorate w ith chocolate syrup and fresh fruit slices, or just serve on its ow n."

INGREDIENTS:
1 1/4 cups graham cracker crumbs 2 (1.3 ounce) envelopes w hipped topping mix
1/4 cup w hite sugar 2 (8 ounce) packages cream cheese,
1/2 cup butter, melted softened
2 fluid ounces cherry brandy

DIRECTIONS:
1. In a medium bow l, combine graham cracker crumbs, butter and sugar. Mix w ell and press into
the bottom of a 9 inch springform pan.

2. In a large bow l, mix the w hipped topping pow der as directed on package and beat until thick.
Cut the cream cheese into small cubes and drop them into the w hipped topping, one at a time,
w hile beating. Pour in the cherry brandy and beat another 5 minutes at high speed.

3. Spoon the filling into the graham cracker crust and smooth the top. Refrigerate 2 to 4 hours, or
until set.

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Easy Chocolate Chip Cookies

Rated:
Subm itted By: Sherri
Photo By: FURRYPSGUY

Prep Tim e: 10 Minutes Ready In: 30 Minutes

Cook Tim e: 11 Minutes Servings: 48

"These chocolate chip cookies are so soft and chew y, it is hard to believe they are made from a
cake mix. "

INGREDIENTS:
1 (18.25 ounce) package yellow cake mix 1 teaspoon vanilla extract
1/2 cup butter, softened 2 cups semisw eet chocolate chips
2 eggs

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Pour the cake mix into a large bow l. Stir in the butter, eggs and vanilla w ith an electric mixer
until w ell blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets.

3. Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking
sheets for a few minutes before removing to cool on w ire racks.

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Pan De Sal II

Rated:
Subm itted By: kimmah
Photo By: b@k3rGirl

Prep Tim e: 2 Hours Ready In: 2 Hours 20 Minutes

Cook Tim e: 20 Minutes Servings: 15

"Delicious Filipino dinner rolls."

INGREDIENTS:
2 cups milk 1/2 teaspoon baking soda
3/4 cup w hite sugar 1/2 teaspoon baking pow der
1/2 cup butter 6 cups all-purpose flour
1 (.25 ounce) package active dry yeast 2 tablespoons dry bread crumbs for topping
1 1/2 teaspoons salt

DIRECTIONS:
1. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and sugar;
stir until melted. Let cool until lukew arm.

2. Pour the cooled milk mixture into a large mixing bow l. Add the yeast and stir to dissolve. Add
the salt, baking soda, baking pow der and 4 cups of the flour; stir w ell to combine. Add the
remaining flour, 1/2 cup at a time, stirring w ell after each addition. When the dough has pulled
together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8
minutes.

3. Lightly oil a large mixing bow l, place the dough in the bow l and turn to coat w ith oil. Cover w ith
a damp cloth and let rise in a w arm place until doubled in volume, about 1 hour.

4. Preheat oven to 375 degrees F (190 degrees C).

5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal
pieces and form into rounds. Place the rolls on 2 lightly greased baking sheets. Cover w ith a
damp cloth and let rise until doubled in volume, about 40 minutes.

6. Sprinkle w ith bread crumbs and bake at 375 degrees F (190 degrees C) for about 15 to 20
minutes or until the tops are golden brow n.

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Pan De Sal II

Rated:
Subm itted By: kimmah
Photo By: b@k3rGirl

Prep Tim e: 2 Hours Ready In: 2 Hours 20 Minutes

Cook Tim e: 20 Minutes Servings: 15

"Delicious Filipino dinner rolls."

INGREDIENTS:
2 cups milk 1/2 teaspoon baking soda
3/4 cup w hite sugar 1/2 teaspoon baking pow der
1/2 cup butter 6 cups all-purpose flour
1 (.25 ounce) package active dry yeast 2 tablespoons dry bread crumbs for topping
1 1/2 teaspoons salt

DIRECTIONS:
1. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and sugar;
stir until melted. Let cool until lukew arm.

2. Pour the cooled milk mixture into a large mixing bow l. Add the yeast and stir to dissolve. Add
the salt, baking soda, baking pow der and 4 cups of the flour; stir w ell to combine. Add the
remaining flour, 1/2 cup at a time, stirring w ell after each addition. When the dough has pulled
together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8
minutes.

3. Lightly oil a large mixing bow l, place the dough in the bow l and turn to coat w ith oil. Cover w ith
a damp cloth and let rise in a w arm place until doubled in volume, about 1 hour.

4. Preheat oven to 375 degrees F (190 degrees C).

5. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal
pieces and form into rounds. Place the rolls on 2 lightly greased baking sheets. Cover w ith a
damp cloth and let rise until doubled in volume, about 40 minutes.

6. Sprinkle w ith bread crumbs and bake at 375 degrees F (190 degrees C) for about 15 to 20
minutes or until the tops are golden brow n.

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