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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Rols Chocolate
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Cakesandfrostings - Cake Rols Chocolate Post by :Francesco Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3127

Click below to download : Cakesandfrostings - Cake Rols Chocolate (Format : PDF)

Cakesandfrostings - Cake Rols Chocolate

***Warning you need a food processor with a strong motor for this:

First, preheat oven- 325F/170C :
Then, place in a strong-motored food processor:
220g (7oz + 2 teaspoons) butter cut into small dice;
150g (5 oz) plain (all purpose) flour
200g sugar (7oz MINUS 2 teaspoons)
30g (1oz) cocoa powder
3 eggs
75ml (2 + 1/2 fl. oz water)
1 1/2 teaspoons baking powder

Process 10 seconds. Scrape down inside of bowl with a spatula. Process a further 5 seconds. Do not overprocess.
(I use 'pulse'). It's Ok to have small pieces of undissolved butter in the mixture.

Pour into 20cm (8") buttered torte tin (I use a springform pan) and bake in a 325F/170C preheated oven for ~ 50
min or until skewer comes out clean from the centre of the cake. Allow cake to cool in pan. Then remove from pan. Ice.

Icing: (Or use your favourite recipe/ mix) Beat together 40g cocoa (1 oz PLUS 2 teaspoons) cocoa 60g (2oz) butter, 250g (8oz PLUS 2 teaspoons) icing sugar (confectioners' sugar a *little* boiling water. (Be really careful not to add too much too soon. I use freshly squeezed orange juice to replace most of the water).

Ice the top and sides of cake with the icing when cake has cooled. Store in an airtight tin/ container. Also freezes
well- suggest you cut into serving sizes prior to serving- makes life easier.

This can be made / dressed up to be as 'grown up' as you like, though we think it's just delicious as it is.

Dress it up:
If you wish (or if it starts to get stale- unlikely in this house), drizzle with a small amount of liquoeur (Cointreau,
Grand Marnier, Tia Maria etc.) and serve either with pouring cream or double or whipped cream on the side. For
a special occasion/ to impress, a serving of berries would also be a good accompaniment as might 'shaved' chocolate.
The possibilities are limitless.

Dress it 'down':
Ice with a 'regular' chocolate icing. It is very welcome in school/ work lunch boxes. It also sells well at fetes, fairs
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Cakesandfrostings - Cake Romano's Reese's Peanut Butter Cakesandfrostings - Cake Romano's Reese's Peanut Butter

Cakesandfrostings - Cake Romano's Reese's Peanut Butter
Yield: 6 servings 3/4 c Unsalted butter 3/4 c Creamy style peanut butter 2 c Packed brown sugar 3 Eggs 2 c Unsifted all purpose flour 1 tb Baking powder 1/2 ts Salt 1 c Milk 1 ts Vanilla Peanut Butter Filling: 1 c Cream cheese, softened 1/2 c Creamy style peanut butter Chocolate Glaze: 1/2 c Water 4 tb Unsalted butter 1/2 c Cocoa 1 c Unsifted powdered sugar 1 ts Vanilla Preheat oven to 350 degrees. Grease and flour two 9" cake pans. In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar

Cakesandfrostings - Cake Roll -  Banana Cake Roll Cakesandfrostings - Cake Roll - Banana Cake Roll

Cakesandfrostings - Cake Roll -  Banana Cake Roll
Cake:3 eggs 2/3 c. sugar 2 small bananas Sift together and Add: 1 c. flour 1/2 t. baking powder 1/2 t. soda 1/4 t. salt Filling:8 oz. cream cheese 3T milk 1 T. vanilla 1/4 c. sugar Beat eggs, sugar and bananas until fluffy. Sift together flour, baking powder, soda and salt; add to banana mixture.Line jellyroll pan with parchment or waxed paper and grease sides of pan. Spread mixture out evenly and bake at 375 for 12-14 mins. Sprinkle powdered sugar over and roll up to cool.While cake is cooling, whip together the filling. Spread filling on cake