These individual chocolate layer cakes are a sweet way to say “I love
you” even when it’s not Valentine’s Day. Field editor Dixie T. from
Goreville, Illinois shared this recipe.
Prep: 30 min.
Bake: 15 min. + cooling
3/4 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons baking cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup water
3 tablespoons vegetable oil
1/2 teaspoon white vinegar
1/2 teaspoon vanilla extract
Ingredients (serves 12)
* 75g (1/2 cup) hazelnuts
* 480g (2 cups) fresh ricotta
* 100g (1/2 cup) caster sugar
* 125g (1/2 cup) sour cream
* 2 eggs, lightly whisked
* 1 x 100g pkt Lindt 70% cocoa dark chocolate, coarsely chopped
* 95g (1/2 cup) mixed peel
* 2 tbs brandy
* Icing sugar mixture, to dust
*
Shortcrust pastry
* 150g (1 cup) plain flour
* 55g (1/2 cup) almond meal
* 60g (1/3 cup) icing sugar mixture
* 125g chilled butter, chopped
* 1 egg yolk
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Ingredients: 4 eggs – separated
300 gm castor sugar (divided into 2 equal parts)
1 tsp vanilla essence
200 ml white wine
150 ml oil
300 gm flour
3 tsp baking powder
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Ingredients: For a 1 kg cake
3-4 large apples
4 eggs
2 cups sugar
1 cup walnuts
1 cup of oil
2 cups flour
4 tsp baking powder
5 tsp cinnamon powder
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Ingredients:
eggless sponge cake
1 packet strawberry jelly
10-15 fresh strawberries
2 cups water paper
15″ x 6″ strip of wax or thick butter paper 1/2 cup biscuits crumbled
Introduction to Eggless Cakes
Method:
Slice the cake in 3 horizontal parts. Take a bowl in which the cake fits perfectly. (use the tin used for baking the cake).
Place the butter paper strip all along the inside border vertically. Let the ends overlap. Place the lower part of the cake into the tin keeping the butter paper strip up and around it.
Boil the water, add jelly crystals, stir and dissolve well. Put half the mixture in the freezer to chill. When thickened but not set, beat with a spoon and pour on to the layer of cake in the tin.
Sprinkle a third of the biscuits crumbs on it. Place the centre layer of cake on top.
Put in the chiller for jelly to set. Also place remaining jelly mixture in freezer to thicken save 1 tbsp for top. Repeat as for above. Cover with top layer of cake. Pour the remaining jelly (1 tbsp) over it, spread. Sprinkle remain crumbs, decorated with chopped strawberries. Chill for the topmost layer to set.
To serve very carefully insert a wide spatula under the bottom layer. Hold the butter paper tight around the cake and transfer to a cake plate. Carefully peel off butter paper. Serve immediately with or without vanilla ice-cream.
Serves-6
Making time -1 hour (excluding cake baking time)
Shelf life -2 days in chiller.
Ingredients:
1/2 tin condensed milk (200gms)
2 3/4 cups plain flour (240gms)
40 gm cocoa
1 tsp baking powder
1/2 tsp baking soda (soda bicarb)
2 tsp icing sugar
1/2 cup butter melted (60gms)
1/2 tsp vanilla essence
100 ml milk
100 ml Coke or Thums Up
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Very Easy Easter Brownie Cupcakes
Ingredients
* 1 (19.5oz) package chocolate brownie mix
* 36 milk-chocolate mini eggs
* 12 ounces cream cheese, softened
* one-quarter cup granulated sugar
* 1 tablespoon vanilla extract
* one & one-half cups flaked coconut
* 2 drops green food coloring
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Valentine’s Day Cake
Directions
Bake any flavor cake in a heart shaped cake form. Let cook and cut in half horizontally.
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if you don’t have a lot of time, here is a very easy to make chocolate cake recipe. It may be easy, but don’t let that fool you. It still tastes great!
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