Strawberry Chocolate Layer Cake

Here is a splendid chocolate cake method that has been handed down over generations. This is a tasty old fashion chocolate cake. The method is straightforward and the results are amazing. Take an hour or so to test it and find out.

For two layers of cake prepare:

12 OUNCES EQUALS HOW MANY CUPS

1. 3.5 ounces of premium milk chocolate for cooking
2. Three large grade A eggs. I prefer organic eggs if available.
3. Two cups of flour
4. 2 cups of sugar
5. Half a cup of butter
6. Half a cup of whole milk. 1% is ok too.
7. 1 teaspoon of vanilla extract
8. 1.5 teaspoon of baking powder
9. 3 cups of thinly sliced strawberries
10. Icing is not required but you can experiment with discrete flavors.

Now take the following steps:

1. Grate the cooking chocolate evenly
2. Mix the butter to a cream like consistency, and gently pour in the sugar.
3. Mix in the milk and vanilla,
4. Beat and the consist of the grade A eggs
5. Next mix in next the chocolate
6. Join the flour and baking powder before mixing into the main bowl
7. Then stir the flour baking powder mixture into the main bowl.
8. gently pour the contents into two shallow cake pans that have been well oiled. I use butter but it is not that healthy.
9. Bake for approximately 30 minutes at 400 degrees. Check it at 20 minutes to make sure everything is ok.
10. Let the layers cool for at least one hour
11. Place a thin but consistent layer of sliced strawberries over one of the cake layers. Be specific not to make the slices too large. You do not want strawberries falling out!
12. Carefully place the other chocolate cake on top of the layer of strawberries
13. Add icing and or strawberry slices on top as desired. I prefer it plain but I have tried many variations with great results. Do not hesitate to experiment.
14. Eat It!!

I hope you enjoy this chocolate strawberry cake. Have a great day!

Sharon Karen

Strawberry Chocolate Layer Cake

12 OUNCES EQUALS HOW MANY CUPS

The Perfect Chocolate Cake - Throovest's Classic Confection

This recipe for the perfect chocolate cake started life in a bistro in the inner ring of Birmingham. When Throovest moved in as the chef, all the anaemic pastries and sweets were swept away to make room for some serious flavour. The chocolate cake in this run down operation had never really sold well, mainly because the mix lacked any serious chocolate content. This version addressed the problem and is very serious indeed.

Take 6 ounces of self-raising flour, 5 table spoons of cocoa powder - any supermarket brand will do, although a high grade Belgian cocoa will give it an extra buzz. Then taking 2 level table spoons of baking powder, put these 3 components in a mixing bowl or food processor and mix together. This next mixture is my personal favourite, but you can adjust to your own taste. We want to make up 8 ounces of fat content. My preference here is 2 ounces of olive oil, 3 ounces of margarine and 3 ounces of vegetable oil. Mix all this together with 4 beaten eggs, 8 ounces of caster sugar and add full cream milk until the texture is like a thick syrup.

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If time allows, let this settle in a cool place for a couple of hours. What is not generally known is that the starch elements in this mix will break down into more simple sugars (disaccharides) if left in liquid form. The longer you can leave it, the better. This process unlocks many of the more subtle flavours that are often neglected in flour and cocoa. But it's worth bearing in mind for curries, sauces and gravies. How many folk do you know who all say a curry tastes better the following day?

Tip the mixture into 2 equal sized baking tins making sure they are very well greased. The baking time should be just under an hour at 160 degrees, but test with a skewer at about 45 to 50 minutes. Conventional cooling when done, using raised wire mesh.

Trim the top of one of the halves. Then put your favourite jam between the two - maybe a smooth strawberry or raspberry jam is the best complement for the perfect chocolate cake, although some continentals use that famous hazelnut and chocolate paste for a death-by-chocolate experience. Certainly, this confection will stand a thick icing sugar and cocoa powder topping, but you might prefer a butter icing or ganache of your own choosing. For the Viennese touch, decorate with raspberries, strawberries or halved cherries - or all 3.

And there it is! A family favourite for all those who are not losing weight at the moment. But then again if you really want to indulge in the perfect chocolate cake, you can't possibly be a calorie counter!

The Perfect Chocolate Cake - Throovest's Classic Confection

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Super Chocolate Cookies

Super Chocolate Cookies

Ingredients:

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½-cup Walnuts, chopped

8-ounces Cream cheese, softened

1-teaspoon Vanilla

1-stick Butter, softened

1-large Egg

1-box (18¼-ounces) Chocolate cake mix

12-ounces Chocolate frosting

¼-cup Powdered sugar

¼-cup Sprinkles

Instructions:

Preheat oven to 350°. Beat Butter, vanilla, and cream cheese until smooth. Add egg; beat at medium speed until well blended. Add cake mix; beat at low speed for about 2 minutes or until aggregate is smooth; stir in chopped walnuts. Shape cookie dough into 1-inch balls and place 1-inch apart on cookie sheet sprayed with cooking spray. Bake for 8 minutes, cookies will look under baked, but they are not. Let cookies stand on cookie sheets for 5 minutes; replacement to foil or wire racks to cool completely. Spoon 1 teaspoon of chocolate frosting and spread over cookie; sprinkle each cookie with powdered sugar and sprinkles.

Makes about 4 dozen cookies

Note: Sometimes to change these up I substitute the vanilla with other citation such as strawberry extract.

You can find this recipe and many more at Cristie's Cookin. Be sure to submit your popular recipe for a occasion to win a free "Gotcha Covered" apron. While you at it check out those unique spices, Ring It, Bling It and Zing It. Don't forget to check out "11.11.11" on Cristie's extra page.

Super Chocolate Cookies

12 OUNCES EQUALS HOW MANY CUPS

Chocolate Homemade Candy method - A beautiful Presentation

I make this chocolate homemade candy at the holidays and get new compliments every year. It is so yummy and is made by melting white and dark chocolate together. It is also beautiful and can be presented 2 distinct ways. The red and green m&m's, coconut and white chocolate drizzle set it apart from any treat you'll make this holiday season.

Chocolate Homemade Candy

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1 container semi sweet chocolate chips (12 ounces)
2 packages white chocolate morsels (11 ounces each)
1 cup marshmallows
1 cup pecans
1 cup rice crispy cereal
1 small container coconut
1 lb. container peanut m&m's (red & green)
1 - 2 teaspoons vegetable oil
one metal pizza pan

Note: Substitute distinct color m&m's to fit the holiday of your choice.

Reserve about 5 ounces of the white chocolate morsels (the remainder of the morsels will be mixed with the semi sweet chips). In the microwave oven (in a large glass bowl), melt the semi sweet morsels with all the white morsels (except the 5 ounces set aside) until smooth. Stop microwave every 30 seconds and stir; repeat until all the morsels are melted (being right not to burn the chocolate). Let the combination cool down somewhat and add to the mixture; 1 cup marshmallows, 1 cup nuts, 1 cup rice crispy cereal (mix well).

Spread this chocolate homemade combination into a metal pizza pan; flatten mix out to expand to all sides of the pan. Place red and green m&m's on top of chocolate combination in a ornamental pattern (you will not need the whole 1 lb. Package). Sprinkle coconut on top of chocolate combination last.

Take the 5 ounces of reserved white chocolate morsels; melt them in the microwave (stirring every 30 seconds); add 1 to 2 teaspoons vegetable oil to this chocolate mix; melt together and stir thoroughly. Drizzle this combination over the chocolate homemade candy.

Cool in refrigerator until thoroughly set (at least 2 hours). Cut into squares or for a more elegant presentation, cut into slim pizza sized slices.

Chocolate Homemade Candy method - A beautiful Presentation

12 OUNCES EQUALS HOW MANY CUPS

Vegan Holiday Baking - Pumpkin Chocolate Chip Cookies

Soft, spicy, and generously sized, these decadent vegan Christmas cookies are the exquisite holiday treat or an ideal finale to your vegan holiday feast.

Vegan egg-replacement options

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If you're new to vegan baking, you may be wondering how to work colse to the eggs that most baking recipes call for. The respond is finding the right egg substitute for the dish you're creating. In non-vegan recipes eggs are commonly used to whether supply leavening or act as a binder, or both. Vegan egg substitutes do the same, but distinct substitutes supply differing degrees of binding and leavening. Any of the vegan egg replacements listed below will work well in these cookies.

Ener-G Powdered Egg Replacer, ready on-line and in many condition food stores. Highly recommended. Banana, mashed. Half a banana equals one egg. Applesauce and baking powder. 1/4 cup applesauce mixed with 1/2 tsp baking powder equals one egg. Cornstarch and baking powder. One heaping Tbs. Cornstarch and a small pinch of baking powder mixed with two Tbs. Water equals one egg.

One of the best things about these cookies is that they store very well - in fact, they precisely get good if they're made in advance. For optimal flavor, make these cookies a day or so in advance and store in an air-tight holder until you're ready to serve.

Ingredients:

1 cup Nucoa or Butter-Flavored Crisco

2 cups white sugar

2 "eggs" (see vegan egg-replacement options above)

2 teaspoons vanilla extract

1 15 ounce can pumpkin pie filling (for a less sweet cookie, use a can of pumpkin puree)

4 cups flour

1 1/2 tsp baking soda

1 1/2 tsp baking powder

1 tsp salt

1 tsp cinnamon

Pinch ground nutmeg

1 cup semisweet chocolate chips (the cheapest ready are usually dairy-free)

Have two greased cookie sheets ready. Preheat oven to 375 degrees.

Put shortening and sugar in a large mixing bowl. Using an electric beater, cream until smooth. Beat in "eggs." Stir in vanilla and pumpkin until well blended.

Combine flour, baking soda, baking powder, salt, cinnamon and nutmeg in someone else mixing bowl. Stir into the pumpkin mixture. Add chocolate chips.

Drop eight round tablespoons of dough onto each cookie sheet. Cookies will spread as they bake. Bake 10-12 minutes, or until edges begin to brown. Let cookies stand for a few minutes before removing from baking sheets to cool completely.

Re-grease sheets and repeat baking process. Store in air-tight containers until ready to serve.

Vegan Holiday Baking - Pumpkin Chocolate Chip Cookies

12 OUNCES EQUALS HOW MANY CUPS