YEASTY CHOCOLATE CAKE

September 22, 2014 / jonesd / 0 Comments

YEASTY CHOCOLATE CAKE
Ingredients:
½ (¼ oz) envelope active dry yeast
½ cup milk, lukewarm
2½ cups flour, sifted
½ cup sugar
¼ tsp salt
¼ cup butter, softened
1 tsp vanilla
2 eggs, beaten well
125g bittersweet chocolate
1½ Tab very strong black coffee, prepared ready to use
1 Tab butter, melted

1. Dissolve the yeast in 1 Tab of the milk and let stand for 5-10 minutes.
2. Into a large mixing bowl sift ½ cup of the flour, ¼ cup of the sugar & the salt.
3. Stir in the remaining milk, add the yeast mixture & mix well.
4. Cover with a damp cloth & set aside in a warm place for about 45 minutes.
5. Cream together the butter, vanilla & remaining sugar and add this to the dough mixture. Blend in the eggs.
6. Sift in the remaining flour & mix until smooth, adding flour if necessary to ensure a smooth, pliable mixture.
7. In the top of a double boiler, melt the chocolate & then stir in the coffee.
8. On a lightly floured board, spread the dough & coat with the chocolate mixture.
9. Roll the dough over until a multi-layered roll has been formed.
10. Place the roll in a well-greased baking pan, cover with a damp cloth & let rise in a warm place until the volume is doubled.
11. Brush the top with the melted butter & bake in a medium 365° (C) oven for 40 minutes.

A DIFFERENT CARROT CAKE

September 22, 2014 / jonesd / 0 Comments

A DIFFERENT CARROT CAKE
Ingredients:
2 cups sugar
¾ cup oil
3 eggs
1 cup crispy rice cereal
1½ cups coconut
2 tsp soda bicarb
½ tsp salt
2 tsp ground cinnamon
2 tsp vanilla
¾ cup buttermilk
2 cups grated carrots
2 cups flour

ICING (I’m not sure which ingredients go with cake or icing):
1 (8 oz) package cream cheese, softened
margarine, softened
6 cups icing sugar, sifted
4-5 Tab milk
1 tsp orange extract
1 cup chopped walnuts
½ cup crushed pineapple, drained

1. Cream sugar & oil together in a large mixing bowl. Add eggs, one at a time, beating after each addition.
2. Combine dry ingredients & add alternately with buttermilk & vanilla, mixing until smooth. Fold in remaining ingredients.
3. Pour equal amounts of batter into 3 well-greased & floured 8 or 9 inch round cake pans.
4. Bake in preheated 350 degree (C) oven for 55 minutes. Cool for 10 minutes in pans. Remove from pans & continue to cool on wire racks.
5. Frost with ORANGE CREAM CHEESE FROSTING:
Beat all ingredients together with an electric mixer until smooth and spreadable.