Hi Chocolate Cake Makers,
Did someone say...
Chocolate Marble Cake ?
1/3 c Butter
1 c Sugar
2 ts Baking powder
1 ea Chocolate, unsweetened, squares
1 ts Vanilla
2 ea Egg, well beaten
1 1/2 c Flour
1/2 c Milk
1 tb Butter
Cream the 1/3 cup butter and sugar together, add the well beaten eggs and mix well.
Sift flour and baking powder and add alternately with the milk to the first mixture.
Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together.
To the white batter, add the vanilla. Drop white batter, then chocolate, by spoonfuls into a well-greased, deep cake pan and bake at 350 degrees F about 40 minutes.
Tell me what you think.
God Bless,
Yoon Ho Um
P.S. Chocolate Mint Layer Cake, Chocolate Orange Cake or Chocolate Raspberry Marbled Cake, which one do you want the recipe for...?
Wednesday, November 2, 2005
Chocolate Layer Cake
Hi Chocolate Caker Eaters,
How about some good ole chocolate cake... Chocolate Layer Cake, yum!
Here ya go:
Chocolate Layer Cake
2 1/4 c Sifted Unbleached Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
3/4 c Butter Or Regular Margarine
1 1/2 c Sugar
2 lg Eggs
1 ts Vanilla
2 oz Unsweetened Chocolate, Melted And Cooled (2 Sqrs)
1 c Cold Water
Dark Chocolate Icing (Below)
Sift the flour, baking powder, baking soda, and salt together in a small bowl and set aside.
Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate.
Add the dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans.
Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove from the pans and finish cooling.
Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top. Use the following icing or one of your choice.
DARK CHOCOLATE ICING:
Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to room temperature. Combine 1/2 cup of butter or regular margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth.
And there you have it. Who doesn't love chocolate layered cake?
God Bless,
Yoon Ho Um
P.S. Wait until you make "my" next chocolate cake recipe: Chocolate Marble Cake!
How about some good ole chocolate cake... Chocolate Layer Cake, yum!
Here ya go:
Chocolate Layer Cake
2 1/4 c Sifted Unbleached Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
3/4 c Butter Or Regular Margarine
1 1/2 c Sugar
2 lg Eggs
1 ts Vanilla
2 oz Unsweetened Chocolate, Melted And Cooled (2 Sqrs)
1 c Cold Water
Dark Chocolate Icing (Below)
Sift the flour, baking powder, baking soda, and salt together in a small bowl and set aside.
Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate.
Add the dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans.
Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove from the pans and finish cooling.
Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top. Use the following icing or one of your choice.
DARK CHOCOLATE ICING:
Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to room temperature. Combine 1/2 cup of butter or regular margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth.
And there you have it. Who doesn't love chocolate layered cake?
God Bless,
Yoon Ho Um
P.S. Wait until you make "my" next chocolate cake recipe: Chocolate Marble Cake!
Wednesday, October 26, 2005
Chocolate Ice Box Cake
Hi Chocolate Cake Muchers,
Hmm... can you really munch on cake? Maybe if it's hard and crunchy...? Oh well!
Is it me or does this recipe sound somewhat strange...? Ice Box Cake...? What's that? Well, you'll soon find out with our next recipe:
Chocolate Ice Box Cake
1/2 lb German sweet chocolate
3 tb Boiling water
1 c Powdered sugar
2 Egg yolks
1 ts Vanilla
2 Beaten egg whites
1 pt Cream, whipped
3/4 Of an angel food cake (mix can be used)
Melt chocolate and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten.
Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream.
Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate.
Chill twelve hours, or overnight, in refrigerator.
Oh yeah and don't forget to serve it too! ; P
Pretty simple cake to make, eh?
God Bless,
Yoon Ho Um
P.S. Get ready for Chocolate Layer Cake Can't wait for this one...
Hmm... can you really munch on cake? Maybe if it's hard and crunchy...? Oh well!
Is it me or does this recipe sound somewhat strange...? Ice Box Cake...? What's that? Well, you'll soon find out with our next recipe:
Chocolate Ice Box Cake
1/2 lb German sweet chocolate
3 tb Boiling water
1 c Powdered sugar
2 Egg yolks
1 ts Vanilla
2 Beaten egg whites
1 pt Cream, whipped
3/4 Of an angel food cake (mix can be used)
Melt chocolate and boiling water together, remove from stove and add cup of powdered sugar and 2 egg yolks, beaten.
Add vanilla, egg whites beaten moderately stiff, and fold in whipped cream.
Break angel food cake into irregular pieces. Place half the cake bits in a pan, cover with half the chocolate custard. Add remaining cake, and cover generously with remaining chocolate.
Chill twelve hours, or overnight, in refrigerator.
Oh yeah and don't forget to serve it too! ; P
Pretty simple cake to make, eh?
God Bless,
Yoon Ho Um
P.S. Get ready for Chocolate Layer Cake Can't wait for this one...
Chocolate Hazelnut Cake
Hi Chocolate Cake Eaters!
Like Hazelnuts? If yes, then be ready for this first Chocolate Cake Recipe:
Chocolate Hazelnut Cake
6 oz Chocolate, semisweet
3/4 c Butter
2/3 c Sugar
8 Eggs; separated
1 1/3 c Hazelnuts; ground
2/3 c Bread crumbs or matzo meal
1 ts Cinnamon, ground
Chop chocolate into small pieces. Place in small bowl over hot water to melt, stirring occasionally.
Beat butter with half the sugar until soft and light. Beat in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in.
Whip egg whites. Beat in remaining sugar in slow stream and whip until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with a rubber spatula.
Pour batter into greased 10-inch cake pan lined with parchment paper. Bake at 350 degrees F until well risen and firm in center, about 45 minutes. Invert cake onto rack and cool a few minutes. Lift off pan and cool completely. If prepared in advance, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month. Bring cake to room temperature before serving.
Yummy!
Tell me if you think this is a great recipe!
God Bless,
Yoon Ho Um
P.S. Chocolate Ice Box Cake is the next scrumptous chocolate cake recipe!
Like Hazelnuts? If yes, then be ready for this first Chocolate Cake Recipe:
Chocolate Hazelnut Cake
6 oz Chocolate, semisweet
3/4 c Butter
2/3 c Sugar
8 Eggs; separated
1 1/3 c Hazelnuts; ground
2/3 c Bread crumbs or matzo meal
1 ts Cinnamon, ground
Chop chocolate into small pieces. Place in small bowl over hot water to melt, stirring occasionally.
Beat butter with half the sugar until soft and light. Beat in egg yolks, one at a time. Combine hazelnuts, bread crumbs and cinnamon and stir in.
Whip egg whites. Beat in remaining sugar in slow stream and whip until firm peaks form. Stir 1/4 of whites into batter. Fold in rest with a rubber spatula.
Pour batter into greased 10-inch cake pan lined with parchment paper. Bake at 350 degrees F until well risen and firm in center, about 45 minutes. Invert cake onto rack and cool a few minutes. Lift off pan and cool completely. If prepared in advance, wrap cake in plastic and refrigerate up to 5 days or freeze up to 1 month. Bring cake to room temperature before serving.
Yummy!
Tell me if you think this is a great recipe!
God Bless,
Yoon Ho Um
P.S. Chocolate Ice Box Cake is the next scrumptous chocolate cake recipe!
Thursday, October 13, 2005
Chocolate Eclair Cake
Hi Chocolate Inhalers,
Yeah, I tend to inhale my chocolate cake, except when it gets stuck on the roof of my mouth. Really need to have that milk... ; P
Chocolate Eclair Cake
1 Box whole graham crackers
6 oz Package inst vanilla pudding mix
3 c Milk
8 oz Carton whipped topping
Glaze:
1 c Sugar
1/8 ts Salt
1/3 c Cocoa
1/4 c Milk
1/4 c Butter
1 ts Vanilla extract
Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer of crackers.
In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much more delicious if not served until next day.
There you have it.
Does this Chocolate Eclair Cake taste better than Eclair Cake(see previous post)?
God Bless,
Yoon
P.S. This next chocolate cake recipe sure sounds good especially for those of you who like hazelnuts... Chocolate Hazelnut Cake
P.P.S. Lots'a chocolate cake recipes for your tasting pleasure in the next number of Chocolate Lovers: Best Chocolate Recipes BLOG entries!
Yeah, I tend to inhale my chocolate cake, except when it gets stuck on the roof of my mouth. Really need to have that milk... ; P
Chocolate Eclair Cake
1 Box whole graham crackers
6 oz Package inst vanilla pudding mix
3 c Milk
8 oz Carton whipped topping
Glaze:
1 c Sugar
1/8 ts Salt
1/3 c Cocoa
1/4 c Milk
1/4 c Butter
1 ts Vanilla extract
Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer of crackers.
In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much more delicious if not served until next day.
There you have it.
Does this Chocolate Eclair Cake taste better than Eclair Cake(see previous post)?
God Bless,
Yoon
P.S. This next chocolate cake recipe sure sounds good especially for those of you who like hazelnuts... Chocolate Hazelnut Cake
P.P.S. Lots'a chocolate cake recipes for your tasting pleasure in the next number of Chocolate Lovers: Best Chocolate Recipes BLOG entries!
Eclair Cake
Hi Chocolate Peeps,
Isn't about time there was a cake recipe here...?
Well then, let's get to it, here's...
Eclair Cake
1 1 lb. box honey graham crackers**
2 small regular OR instant vanilla pudding*
2 3/4 c. milk
1 8 oz. container Cool Whip
Frosting:
1 can Duncan Hines Chocolate Buttercream frosting, softened for about 10 seconds in the microwave, so that it will spread easily across the top layer of the cake.
OR
1 pkg. Choco-bake (unsweetened liquid chocolate)
2 tsp. white Karo
2 tsp. vanilla
3 T. soft margarine
1 1/2 c. powdered sugar
3 T. milk
Butter 9x13" pan, and layer with whole graham crackers.
Prepare pudding according to pkg. direction, and let cool, or for
instant pudding, mix pudding and milk. Blend in cool whip.
Put 1/2 pudding mixture over crackers. Layer more crackers over
pudding. Top with rest of pudding. Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hrs. before frosting.
Frosting:
Beat all frosting ingredients until smooth. Frost cake and
refrigerate 2 hrs.
Cake can be frozen.
Makes 10-16 servings
Note:
*Chocolate pudding can be used.
*French Vanilla pudding can be used.
**Chocolate graham crackers can be used.
Well, this one is a pretty simple cake to make. Kids would really like this one. What do you think? Feel free to post your comments.
Chocolate Pies, chocolate bars(can't wait!), chocolate balls, chocolate bread, biscotti, chocolate cookies(oh yeah!) are coming your way...
God Bless,
Yoon Ho Um
P.S. Almost forgot to mention chocolate ice cream... sweet!
P.P.S. In the next post you'll find out how to make... Chocolate Eclair Cake
Isn't about time there was a cake recipe here...?
Well then, let's get to it, here's...
Eclair Cake
1 1 lb. box honey graham crackers**
2 small regular OR instant vanilla pudding*
2 3/4 c. milk
1 8 oz. container Cool Whip
Frosting:
1 can Duncan Hines Chocolate Buttercream frosting, softened for about 10 seconds in the microwave, so that it will spread easily across the top layer of the cake.
OR
1 pkg. Choco-bake (unsweetened liquid chocolate)
2 tsp. white Karo
2 tsp. vanilla
3 T. soft margarine
1 1/2 c. powdered sugar
3 T. milk
Butter 9x13" pan, and layer with whole graham crackers.
Prepare pudding according to pkg. direction, and let cool, or for
instant pudding, mix pudding and milk. Blend in cool whip.
Put 1/2 pudding mixture over crackers. Layer more crackers over
pudding. Top with rest of pudding. Cover with a layer of crackers.
You will have 3 layers of crackers.
Refrigerate for 2 hrs. before frosting.
Frosting:
Beat all frosting ingredients until smooth. Frost cake and
refrigerate 2 hrs.
Cake can be frozen.
Makes 10-16 servings
Note:
*Chocolate pudding can be used.
*French Vanilla pudding can be used.
**Chocolate graham crackers can be used.
Well, this one is a pretty simple cake to make. Kids would really like this one. What do you think? Feel free to post your comments.
Chocolate Pies, chocolate bars(can't wait!), chocolate balls, chocolate bread, biscotti, chocolate cookies(oh yeah!) are coming your way...
God Bless,
Yoon Ho Um
P.S. Almost forgot to mention chocolate ice cream... sweet!
P.P.S. In the next post you'll find out how to make... Chocolate Eclair Cake
Wait! More Brownies Recipes First... M&Ms® Holiday Brownies Anyone?
Hi Fellow Chocolate Fanatics,
Before we start with the chocolate cake/pie recipes I am going to list three more brownie recipes(there are a bunch more for later)...
M&M'S® Holiday Brownies
Cream Cheese Brownies
Cream Cheese Topped Brownies
So here's...
M&M'S® Holiday Brownies
1 box your favorite brownie mix (for 13"x 9" baking pan)
1 bag M&M'S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)
Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions.
Spoon batter into 13" x 9" baking pan, spreading evenly.
Cover batter with 1 cup of M&M'S® Brand Milk Chocolate Candies for the Holidays.
In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times.
Evenly spoon the cream cheese mixture over the brownie batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the pan comes out almost clean.
Remove and cool completely.
Optional: Just before serving, top with a layer of whipped cream.
Cut into 2-inch squares.
Prior to serving, decorate with M&M'S® Brand Milk Chocolate Candies for the Holidays. Refrigerate any leftovers.
Everyone loves M&Ms right? I'm thinking you'll need at least two bags of M&Ms for this recipe; one for the recipe itself and one for you to snack on while preparing M&Ms® Holiday Brownies. Make that three, you'll need one for waiting for it to bake...
Smarties? Do you think you could substitute Smarties for M&Ms...? Make sure to add your comments to this very important question!
Keep sharing the love of chocolate.
God Bless,
Yoon Ho Um
P.S. Our first chocolate cake recipe is none other than Eclair Cake
Before we start with the chocolate cake/pie recipes I am going to list three more brownie recipes(there are a bunch more for later)...
M&M'S® Holiday Brownies
Cream Cheese Brownies
Cream Cheese Topped Brownies
So here's...
M&M'S® Holiday Brownies
1 box your favorite brownie mix (for 13"x 9" baking pan)
1 bag M&M'S® Milk Chocolate Candies for the Holidays
2 8-ounce packages cream cheese
2/3 cup sugar
1/4 cup heavy cream
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups whipped cream (optional)
Preheat the oven to 350 degrees.
Prepare the brownie mix according to the package directions.
Spoon batter into 13" x 9" baking pan, spreading evenly.
Cover batter with 1 cup of M&M'S® Brand Milk Chocolate Candies for the Holidays.
In another mixing bowl, thoroughly beat the cream cheese with the sugar. Slowly add the heavy cream, eggs and vanilla extract. Blend mixture until smooth, scraping down the sides of the bowl several times.
Evenly spoon the cream cheese mixture over the brownie batter.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center of the pan comes out almost clean.
Remove and cool completely.
Optional: Just before serving, top with a layer of whipped cream.
Cut into 2-inch squares.
Prior to serving, decorate with M&M'S® Brand Milk Chocolate Candies for the Holidays. Refrigerate any leftovers.
Everyone loves M&Ms right? I'm thinking you'll need at least two bags of M&Ms for this recipe; one for the recipe itself and one for you to snack on while preparing M&Ms® Holiday Brownies. Make that three, you'll need one for waiting for it to bake...
Smarties? Do you think you could substitute Smarties for M&Ms...? Make sure to add your comments to this very important question!
Keep sharing the love of chocolate.
God Bless,
Yoon Ho Um
P.S. Our first chocolate cake recipe is none other than Eclair Cake
Subscribe to:
Posts (Atom)