Idiomas disponibles
Idiomas disponibles
Recipes
Chocolate Velvet Layer Cake
2 cups (473 ml) cake flour
1/2 cup (118 ml) unsweetened baking cocoa
2 teaspoons (10 ml) baking soda
1/4 teaspoon (1.2 ml) salt
10 tablespoons (148 ml) butter, room temperature
2 cups (473 ml) light brown sugar, packed
2 eggs
1 teaspoon (5 ml) vanilla
3/4 cup (177 ml) sour cream
3/4 cup (177 ml) cold brewed coffee
Preheat oven to 350°F (180°C). In a small bowl, stir together
flour, cocoa, baking soda and salt. Set aside. Using flat
beater, cream butter and sugar on setting 4. Add eggs, one at
a time, beating well after each addition. Add vanilla. Reduce
speed to setting 2. Add half of flour mixture, then all of
sour cream. Add remaining flour mixture; then slowly pour
in coffee. Mix on setting 2 for about 30 seconds. Turn off
mixer and scrape sides and bottom of bowl. Turn mixer on
to setting 4 and mix until thoroughly blended. Divide batter
between 2 greased and wax paper-lined 9-inch (23-cm) round
cake pans. Bake 30 to 35 minutes or until tests done. Cool in
pan for 5 minutes; then remove from pans and cool on racks.
Frost with Bittersweet Chocolate Frosting.
Makes one 2-layer cake.
12
Bittersweet Chocolate Frosting
1/3 cup (79 ml) butter, room
temperature
2 1/2 cups (591 ml) confectioners'
sugar
3/4 cup (177 ml) unsweetened
baking cocoa
Using flat beater, beat butter on setting 4 until smooth. Add
confectioners' sugar and cocoa alternately with milk and
continue beating until smooth. Add vanilla and beat until
smooth and blended.
Magic Cookies
1 cup (237 ml) butter
1 cup (237 ml) sugar
1 cup (237 ml) light brown sugar
2 eggs
2 cups (473 ml) flour
1 teaspoon (5 ml) baking soda
1/2 teaspoon (2.5 ml) baking
powder
Preheat oven to 350°F (180°C). With flat beater, cream
together butter, sugar and brown sugar at a medium setting
until well blended. Mix in vanilla and eggs. Reduce speed
and gradually add flour, baking soda, baking powder and salt
mix until smooth. On a low setting, mix in oatmeal, chocolate
chips and coconut until well mixed. Drop rounded spoonful
onto ungreased cookie sheet. Bake on middle rack of oven
for 12 to 14 minutes.
Makes 3 dozen cookies.
1/4 cup (59 ml) milk
1 to 2 tablespoons (15
to 30 ml) cold brewed
coffee
1 teaspoon (5 ml) vanilla
1/2 teaspoon (2.5 ml) salt
2 cups (473 ml) oatmeal
1 tablespoon (15 ml)
vanilla
12 ounces (340 g)
chocolate chips
1 1/2 cups (355 ml)
coconut
