Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Yield: full slab, three 9×13 pans or 6 dozen cupcakes
Ingredients
6 cups sugar
1 1/2 cups margarine
1 1/2 cups cocoa
3 cups coffee (you can use instant coffee, make sure you dissolve it fully first)
6 cups flour
6 tsp baking soda
1 1/2 tsp salt
3 cups sour milk (sour milk = 3 cups regular milk + 3 Tbsp lemon juice)
6 eggs
Directions
- Cream together sugar & margarine
- Whisk together cocoa & coffee then add to the margarine mixture
- In a separate bowl combine flour, baking soda & salt. Then add to the previous mixture (this will become very thick).
- Add in sour milk & eggs a little at a time until combined. DO NOT OVERMIX.
- Pour your cake batter into prepared cake pans (greased and floured or parchment paper)
- Bake at 350 for 45 minutes.
Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Ingredients
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup
Directions
- In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
- Put the cream cheese frosting into a piping bag fitted with a large star tip and dolloping away.
- Use to frost cakes and cupcakes like Red Velvet Cupcakes
Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
Yield: three 8 inch square pans of 16 pieces.
Ingredients
3 cups water
450 ml Molasses
2 tsp baking soda
1 cup room temperature unsalted butter
2 cups brown sugar
2 eggs
4 1/2 cups flour
1 tsp salt
2 tsp ginger
1 Tbsp cinnamon
2 pinches ground cloves
2 Tbsp baking powder
Directions
- Bring water to a boil, remove from the heat and stir in the molasses and baking soda. Let cool until lukewarm
- Cream together brown sugar and butter. Then add eggs one at a time
- In a separate bowl mix together flour, salt, ginger, cinnamon, cloves and baking powder
- Mix in alternately the flour mixture and water mixture into the butter mixture
- Be sure to scrape the sides of the bowl and mix again to remove any lumps
- Pour your cake batter into prepared cake pans (greased and floured sides with parchment paper on the bottom)
- Bake for 30-35 minutes at 350
- Serve with peach wedge and vanilla ice cream or whipped cream
Posted in /Cooking/Desserts/Cake on Sunday, April 02, 2017
This is my standby chocolate cake. It is better than any box cake I've tasted and so far I haven't had any students make a mistake while making it...knock on wood!
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