May 4, 2014
Delicious Chocolate Cake
Florence
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Dessert
Cuisine American
- 2 Cups Flour
- 2 Cups Sugar
- 1/2 Cup Shortening or Butter
- 3/4 Cups Water
- 3/4 Cups Milk
- 1 tsp. Baking Soda
- 1 tsp. Salt
- 1 tsp. Vanilla
- 1/2 tsp. Baking Powder
- 2 Eggs
- 4 oz. unsweetened Chocolate melted and cooled
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April 3, 2014
Peppermint Angel Cake
Florence
Course Dessert
Cuisine American
- 1 15 oz Pkg Angel Food Cake Mix
- 1/3 Cup chocolate mint cookies crushed
- 3/4 Cup chopped pecans
- 3 pints Peppermint ice cream slightly soft
- Aluminum foil
- Freezer wrap
Mix the cake batter together as directed on the package.
Pour the batter into an un-greased 10 in tube pan.
Preheat oven to 375 degrees.
Bake cake on the lowest oven shelf for 35 minutes.
Top should spring back when touched when cake is done.
Invert pan right away.
Allow cake to cool for about 1 hour.
Remove cake and cut lengthwise into three sections.
Place the ice cream into a large mixing bowl.
Add the cookies and pecans.
Mix together well.
Place the ice cream mixture back in the freezer for about 5 minutes.
Place one section of the cake on a piece of aluminum foil large enough to cover the entire cake when completed.
Remove ice cream and spread 1/3 of the mixture over the top of the cake.
Add another section of cake.
Spread another 1/3 of the ice cream mixture.
Place the last section of cake on top.
Finish with the rest of the ice cream.
Cover tightly with the aluminum foil.
Place in freezer for 2 hours.
Remove from freezer and wrap in the freezer wrap if not serving immediately.
Cake can be stored in the freezer for up to 1 month.
To serve, remove from freezer.
Unwrap and allow to set for about 10 minutes.
Slice and serve.
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February 4, 2010
Caramel Apple Cake
Florence
Course Dessert
Cuisine American
- 1 1/2 cups vegetable oil
- 1 1/2 cups sugar
- 1/2 cup packed brown sugar
- 3 eggs
- 3 cups flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 1/2 cups apples -- diced peeled
- 1 cup walnuts -- chopped
- 2 teaspoons vanilla
- **CARAMEL ICING**
- 1/2 cup packed brown sugar
- 1/3 cup light cream
- 1/4 cup butter
- 1 dash salt
- 1 cup confectioner's sugar
In mixing bowl, combine oil and sugar
Add eggs and all dry ingredients and stir well.
Fold in apples, walnuts and vanilla
Pour into a greased and floured 10 inch tube pan.
Bake at 325° for 1 - 1/2 hours.
Cool in pan 10 minutes.
Place on wire rack to cool completely.
In the top a double boiler over simmering water, heat brown sugar, cream, butter and salt until sugar is dissolved
Cool to room temperature
Beat in confectioners sugar until smooth; drizzle over cake.
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January 15, 2010
Tiramisu
Florence
Course Dessert
Cuisine Italian
- 1 sponge cake -- 10 to 12"
- 3 ounces coffee -- brewed strong
- 3 ounces instant espresso powder
- 3 ounces brandy or rum
- 1 1/2 pounds cream cheese or mascarpone -- room temp
- 1 1/2 cups powdered sugar
- unsweetened cocoa powder
Cut sponge cake across middle forming two layers, each about 1 1/2 inches high
Blend coffee and brandy.
Sprinkle enough of mixture over bottom half of cake to flavor it strongly
Don't moisten cake too much or it may collapse on serving.
Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable.
Test sweetness during beating, adding more sugar if needed.
Spread cut surface of bottom layer with half of the cheese mixture.
Replace second layer and top this with remaining cheese mixture.
Sprinkle top liberally with sifted cocoa.
Refrigerate cake for at least 2 hours before cutting and serving.
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