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Rutherford County Recipes 02-16-17

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Dark Chocolate Cake

CAKE

2 cups granulated sugar

1¾ cups all-purpose flour

¾ cup cocoa powder or Hershey's Special Dark powder

1½ tsp baking powder

1½ tsp baking soda

1 tsp salt

2 large eggs

1 cup buttermilk

½ cup vegetable oil

1½ tsp vanilla extract

1 cup boiling water

FROSTING

8 Tbsp butter or margarine, softened

3 cups powdered sugar

2/3 cup cocoa powder or Hershey's Special Dark powder

1/3 cup milk

1 tsp vanilla extract

Preheat oven to 350°F. Grease and flour three 8-inch baking pans. Stir together all dry ingredients to a large bowl. Add eggs, buttermilk, oil and vanilla and beat on medium speed about 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake for 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool in pans for 10 minutes. Remove cakes from pans to a wire racks and let to cool completely. FROSTING: Beat butter in medium bowl until fluffy. Add powdered sugar and cocoa alternately with milk, beating to spreading consistency. If necessary, add a bit of milk to reach desired consistency. Stir in vanilla. You will get about 2 cups of frosting. ASSEMBLY: Place first layer of cake on cake plate. Spread about ½ cup of frosting on top in an even layer. Add second layer of cake and add frosting on top in an even layer. Add final layer of cake on top and frost the outside of the cake. Finish off with chocolate curls or other decoration, and set in a fridge for a few hours before serving.

Molten Lava Cakes

2 tablespoons butter

8 ounces bittersweet chocolate, coarsely chopped

3/4 cup butter

3 eggs

3 egg yolks

1/3 cup granulated sugar

1 teaspoon vanilla

1 tablespoon all-purpose flour

Powdered sugar

Using the 2 tablespoons butter, grease six 8- to 10-ounce ramekins, souffle dishes or custard cups. Place ramekins in a 15x10x1-inch baking pan; set aside. In a heavy small saucepan, combine chocolate and the 3/4 cup butter. Cook and stir over low heat until chocolate melts. Remove pan from heat; set aside. In a large mixing bowl, beat eggs, egg yolks, granulated sugar and vanilla with an electric mixer on high speed for 8 to 10 minutes or until thick and lemon colored. Fold one-third of the chocolate mixture into egg mixture. Fold remaining chocolate mixture and flour into egg mixture. Spoon about 2/3 cup batter into each prepared ramekin, dividing evenly. Bake in a 425 degree F oven about 12 minutes or until cake edges feel firm. Cool in ramekins on a wire rack for 2 to 3 minutes. Using a knife, loosen cake from sides of ramekins. Invert onto dessert plates. Sift with powdered sugar. Garnish with fresh raspberries and mint leaves if desired. Serve immediately. Makes 6 servings.

Fudgy Stout Brownies

1 1/4 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon salt

10 ounces chopped semisweet chocolate, divided

6 tablespoons butter

1 cup packed brown sugar

2 eggs plus 2 egg yolks

1 cup stout beer

Preheat oven to 350 degrees . Grease a 9x9x2- inch baking pan. Line bottom of pan with parchment paper, allowing paper to extend over two sides; set aside. In a medium bowl, combine flour, cocoa and salt; set aside. Set aside 1/4 cup of the chopped chocolate. In a small saucepan, combine remaining chocolate and the butter. Cook and stir over medium-low heat until smooth. Remove from heat and let cool for 5 minutes. Meanwhile, in a large bowl, beat sugar, eggs and egg yolks with an electric mixer on medium-high speed for 3 minutes, scraping sides as needed. On low speed, beat in chocolate mixture until just combined. Add half of the flour mixture, the stout and the remaining flour mixture, beating after each addition until just combined. Spread in pan. Bake about 35 minutes or until a toothpick inserted near center comes out with a few moist crumbs. Sprinkle reserved chocolate evenly over hot brownies. Cool completely on a wire rack. Run a thin knife along edge of pan. Using parchment, lift brownies from pan to cut into bars.

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