6-LAYER CHOCOLATE CAKE

September 17, 2017 / Lyn Jones / 0 Comments

NOTE:  This is mainly for the cocoa-based choc frosting.

COOK’S NOTE:
It’s best to start with the frosting first before making the layers. If you do not have six cake pans, you can clean the pans and repeat until all the batter is used and you have six layers.

CAKE:

1 c cooking oil
2 c sugar
4 eggs
1 c milk
2 c  SR flour

Mix oil and sugar. Add eggs. Mix well. Add milk and flour alternately. Mix. Pour into 6 greased and floured cake pans; the layers will be thin, about 1/4-inch in height. Tap the pans on the counter for even baking.Bake about 15 minutes at 300°F. It may be half that time so keep a close eye until cooked through. Remove from the oven and cool on a rack in the pan.

CHOCOLATE FROSTING:
2.5 c. sugar
2 sticks butter
1/2 c. cocoa
1 tsp. vanilla
1 can evaporated milk

Pour all into boiler. Boil for 10 minutes. Remove from stove. Beat a couple of minutes, then frost cake. Frosting must be pulled back onto cake until it sets.
or an alternative recipe:
Frosting:
  • 1/2 cup cocoa powder
  • 1 teaspoon espresso powder
  • 2/3 cup hot water
  • One 12-ounce can evaporated milk
  • 2 cups sugar
  • 6 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla bean paste

For the frosting: Mix the cocoa powder, espresso powder and hot water in a saucepan and bring to a boil over medium heat. Add the evaporated milk, sugar, butter and salt and cook until thick, 3 minutes. Remove from heat and stir in the vanilla paste. Let cool completely, then chill in the refrigerator for 15 minutes.

Assembly: Add a small dollop of frosting to a cake stand or cardboard cake round and then set a cake layer on the stand. With an offset spatula, spread the top of the layer with about 1/4 cup of the frosting. Continue building the cake, spreading frosting between each layer. Once all the layers are assembled, leave the top unfrosted. Refrigerate the cake for 30 minutes to allow the frosting to set. Then frost the top and refrigerate for another 30 minutes to set before serving.

http://www.cookingchanneltv.com/recipes/tiffani-thiessen/six-layer-cake-3302646

Molasses Raisin Cookies

September 17, 2017 / Lyn Jones / 0 Comments

These old-fashioned mildly sweet cookies are dotted with walnuts and raisins. I like them soft right out of the oven and later they crisp up and are perfect for dunking. I have been making these cookies for years and they are always a huge hit with kids and adults like them as well. They are easy to make and I use parchment paper for easy clean up.

Makes 3.5 dozen

INGREDIENTS:
  • 3/4 cup shortening
  • 1 cup packed brown sugar
  • 1/4 cup molasses
  • 2 eggs
  • 2-1/4 cups all-purpose flour
  • 1 teaspoon bicarb soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cloves
  • 1/2 cup raisins (but looks US so sultanas would work too)
  • 1/2 cup chopped walnuts
  1. In a large mixing bowl, cream shortening and brown sugar. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, ginger, cinnamon salt and cloves; gradually add to creamed mixture. Stir in raisins and nuts.
  2. Drop by rounded tablespoonfuls 2 in. apart onto parchment lined baking sheets (or greased). Bake at 375 F. for 8-10 minutes or until edges are lightly browned. Remove to wire racks to cool. Yield: about 3-1/2 dozen.

https://www.chowhound.com/recipes/molasses-raisin-cookies-28972

 

 

 

 

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