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Post by :terryd
Category :Learning Kitchen
Author :Unknown
Date :December 2011
Read :1411
Click below to download : Cakesandfrostings - Snack - Brownie Snack Cake (Format : PDF)
Cakesandfrostings - Snack - Brownie Snack Cake
3/4 cup sugar1/4 cup vegetable oil
1/4 cup plain fat-free yogurt
1 teaspoon vanilla extract
3 large egg whites
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
Cooking spray
1-1/2 cups powdered sugar
2-1/2 tablespoons skim milk
1 teaspoon unsweetened cocoa
Preheat oven to 375 degrees.
Combine first 5 ingredients in a medium bowl; beat at medium speed of a mixer until well-blended. Combine flour, 1/3 cup cocoa, salt, and baking powder; stir well. Add flour mixture to sugar mixture, beating just until blended.
Pour batter into a 9-inch round cake pan coated with cooking spray. Bake at 375 degrees for 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.
Combine powdered sugar and milk; beat at low speed until smooth. Spread 1/2 cup powdered sugar glaze over top of cake.
Add 1 teaspoon cocoa to remaining sugar mixture, stirring with a whisk until blended. Spoon into a small zip-top plastic bag. Snip off 1 corner of bag, making a small hole. Starting in center of cake, pipe frosting in 4 concentric circles. Starting at center circle, pull a wooden pick or tip of a knife through circles at regular intervals to edge of cake to form a "web" design.
NUTRITIONAL INFO: CALORIES 186 (24% from fat); FAT 5g (sat 1g, mono 1.4g, poly 2.2g);PROTEIN 2.5g; CARB 33.3g; FIBER 0.1g; CHOL 0mg; IRON 0.7mg; SODIUM69mg; CALC 25mg
YIELD: 12 servings (serving size: 1wedge)
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6 eggs, separate whites from yolks 1 1/2 cups sugar, separated 1 1/2 cups flour 1/2 cup cold water 1 tsp. vanilla 1/4 tsp. salt 1/2 tsp. cream of tartar 3/4 cup poppy seed Separate eggs; add salt to whites of eggs and beat until foamy; add cream of tartar and beat until stiff. Add 1/2 cup sugar and beat well. Set aside. Beat egg yolks slightly and add remaining 1 cup sugar and beat well. Add cold water and beat until lemon color. Add flour and beat well. Fold yolk mixture into whites and fold in poppy seed. Pour into
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1/4 cup butter 3/4 cup brown sugar 1 cup nuts 1 cup sliced peaches 2 eggs 1/4 tsp salt 1 cup sugar 1/2 cup milk 1 Tbs butter 1 tsp vanilla 1 cup flour 1 tsp baking powder Melt butter in a 9-inch skillet and add sugar and nuts. Arrange peaches on top. Beat eggs gradually, adding salt and sugar. Add milk, butter and vanilla and mix. Blend in flour and baking powder. Pour batter over fruit and bake at 350* for 30 to 40 minutes. Turn cake upside down on platter. Serve with whipped cream.
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