Chocolate Sheet Cake

Today I made Chocolate Sheet Cake!

1/2C butter, 3 oz cream cheese, 1/4C cocoa, 1T instant coffee powder, 1C water, 2C flour, 1 1/2C firmly packed brown sugar, 1t baking soda, 1T cinnamon, 1/2t salt, 14 oz sweetened condensed milk, 2 eggs, 3C powdered sugar

Preheat oven to 350F.

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Melt butter and cream cheese. Add cocoa and coffee, then water. Stir well. Bring to boil. Remove from heat. In bowl, mix dry ingredients except for powdered sugar. Add cocoa mixture. Blend well. Stir in 1/3C condensed milk, and eggs. Blend well.

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Pour onto greased jelly roll pan.

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Bake 15 minutes or until cake springs back when lightly touched.

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Stir together remaining condensed milk and powdered sugar.
Spread on warm cake. Add sprinkles or other decorations. Cake can be cut, layered and decorated to resemble various things (a train, car, boat, house, etc.) for a child’s birthday party, or simply stacked like pancakes.

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Carrot Cake

Today I made Carrot Cake!

2C flour, 2 1/4C sugar, 1t baking soda, 1t baking powder, 1 1/4t cinnamon, 1C olive oil, 4 eggs, beaten, 10 oz shredded carrots

Preheat oven to 325F. Stir together dry ingredients.

Carrot Cake

Add remaining ingredients except carrots, blending well.

Carrot Cake

Carrot Cake

Stir in carrots.

Carrot Cake

Pour into 2 greased 8″ round pans. Bake 55-60 minutes or until toothpick comes out clean.

Carrot Cake

Frost if desired.

Pear Cake

Today I made Pear Cake!

1/2C butter, melted, 1C sugar, 2 eggs, beaten, 1/2 tsp baking soda, 1t cinnamon, 1 1/2C flour, sifted, 3 pears, finely chopped, 1t vanilla extract or crushed vanilla bean, 1/2t salt

Preheat oven to 350.

Pear Cake

Mix melted butter with sugar. Add beaten eggs. Blend well. Add dry ingredients and vanilla. Stir in pear.

Pear Cake

Pear Cake

Pear Cake

Blend well. Bake 45-50 minutes or until toothpick comes out clean.

Pear Cake

Pineapple Shortcake

Today I made Pineapple Shortcake!

1 1/2C flour, 1t baking powder, 1t baking soda, 1C brown sugar, 1/2t salt, 1/2C butter, 1C pineapple juice, 20 oz can crushed pineapple, very well drained, 4C confectioner’s sugar

Preheat oven to 350F.

Pineapple Shortcake

Cream butter with brown sugar until creamy. Sift together dry ingredients; add them to butter mixture alternately with juice, 1/4 cup at a time, beginning and ending with dry ingredients. Spread into greased 9″X13″ pan. Bake 25-30 minutes, or until lightly browned and cake moves away from edges of pan.

Pineapple Shortcake

Cool 20 minutes. Cut cake in half width-wise while still in pan. Remove one half to a large plate or platter. Blend pineapple and confectioner’s sugar. Spread half of this onto cake on plate.

Pineapple Shortcake

Pineapple Shortcake

Place second half of cake onto the first half. Spread on remaining pineapple topping. Sift additional confectioner’s sugar on top.

Pineapple Shortcake

Raisin Cake

Today I made Raisin Cake!

1 1/2C flour, 1 1/4C sugar, 1/2C butter, 2 eggs, 1 1/2 t baking powder, 1/2 C milk, 1 1/2 cup raisins

Preheat oven to 350F. Add eggs, and beat well. Sift flour with baking powder, and add alternately with milk to butter mixture, beginning and ending with flour. Blend in raisins. Pour into greased tube pan. Bake 30-35 minutes or until toothpick comes out clean.

Pecan Cake

Today I made Pecan Cake!

1 1/2C flour, 1 1/4C sugar, 1/2C butter, 2 eggs, 1 1/2 t baking powder, 1/2 C milk, 7 oz whole pecans, chopped

Preheat oven to 350F. Cream together butter and sugar.
Add eggs, and beat well. Sift flour with baking powder,
and add alternately with milk to butter mixture, beginning
and ending with flour.

Pecan Cake

Blend in pecans.

Pecan Cake

Pecan Cake

Turn into greased tube pan. Bake 30-35 minutes or until toothpick comes out clean.

Pecan Cake

Flourless Chocolate Cake

Today we made Flourless Chocolate Cake (Nigella Lawson’s)!

250g (8.9 oz) high-quality chocolate, 125g (4.5 oz) butter, 4 eggs, separated; 100g (3.6 oz), caster (superfine) sugar, 2 whole eggs, 75g (2.7 oz) caster (superfine) sugar, zest of one large orange, splash or two of cointreau or other liqueur (optional)

Preheat oven to 350F. Melt chocolate. Turn off heat. Add butter.
Stir until butter is melted. Set aside. Whisk 4 egg whites until frothy.

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Add 100g sugar, one Tbs at a time.

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Beat until whites are “firm and glossy, but not stiff and dry.” In separate bowl, whisk together 2 whole eggs, 4 yolks and 75g sugar.

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Add orange zest. Splash in cointreau, if desired. Pour in chocolate mixture. Blend well. Fold in whites until just blended.

FlourlessChocCake

FlourlessChocCake

Cut parchment paper to fit bottom of ungreased springform pan. Insert paper. Pour in batter.

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Bake 30-35 minutes, or until top acquires flaky coating.

FlourlessChocCake

Remove from pan. Cool. Eat. (Nigella tops hers with whipped cream.)