Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by Shane
1 c. flour
¾ c. granulated sugar
2 tbsp Cocoa (good stuff if possible)
2 tsp baking powder
¼ tsp salt
½ c. milk
2 tbsp vegetable or canola oil
1 tsp vanilla extract
1 c. chopped nuts (optional)
1 c. brown sugar
¼ c. Cocoa (separate from the 2 tbsp)
1¾ c. hot water
Garnish nuts, ice cream, whipped cream,
& Maraschino cherries
1. Preheat over to 350°F.
2. Grease a 9″ square pan.
3. Mix flour, granulated sugar, 2 tbsp cocoa, baking powder, & salt.
4. Add milk, oil, & vanilla & mix with fork until smooth.
5. Spread the mixture evenly in the pan.
6. Sprinkle evenly with brown sugar & ¼ c. cocoa.
7. Pour hot water over the batter. DO NOT mix.
8. Bake 40 minutes. Let stand for 15 minutes.
9. Serve with ice cream & spoon fudge over top. Finish with whipped cream, nuts, & a cherry.
Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by Foghorn Leghorn
6 eggs
3 c. sugar
8 oz. Philadelphia cream cheese
3 c. flour
1 tsp vanilla
3 sticks salted butter
½ c. powdered sugar
2 tbsp concentrated lemon juice
1. Layout cream cheese & butter to soften at room temperature. Then in a mixing bowl add butter& cream cheese together & mix in a mixer.
2. Add sugar to mixture. Then add flour & eggs alternately.
3. Add vanila.
4. Spray bunt cake pan with cooking spray, preferably the kind made for baking with flour.
5. Bake in a preheated 325°F oven for 1 hour 25 minutes.
6. Let the cake rest in the pan for 10 minutes, then invert onto a serving tray or plate.
7. You can also make a glaze for the top of the cake. Mix the powdered sugar & lemon juice & drizzle over the top while still warm.
Chef’s Note: To change up the taste of your cake, you can add 1 tsp of either coconut or lemon flavoring instead of the vanila.
Posted by Trish | Under Cakes, Dessert
Saturday Mar 29, 2008
Submitted by Monica
1-9″ Oreo or graham cracker pie shell
3-8 oz. blocks cream cheese
3 eggs
1 c. mini chocolate chips
1 tsp pure vanilla extract
¾ c. sugar
1. Preheat oven to 450°F.
2. Rest eggs & cream cheese at room temperature.
3. In mixer on high speed blend cream cheese & sugar until well blended & fluffy (4-5 minutes).
4. Add eggs one at a time until well incorporated. Add vanilla & chips (reserve 2 tbsp chips for top). Mix until incorporated.
5. Pour mix into pie shell, scatter remaining chips on top of pie. Place pie on a cookie sheet & place in the over.
6. Bake for 10 minutes. Reduce oven temperature to 250°F. Bake for an additional 40-50 minutes. Start to check pie at 40 minutes. When top is a little browned & just starts to crack, remove from oven.
7. Let pie cool & refridgerate overnight prior to serving.
