COCONUT CUPCAKES
MAKES 2 DOZEN
CUPCAKES:
3 c. flour
1 t. baking powder
½ t. salt
2 c. sugar
¾ c. unsalted butter, (1 ½ sticks)
6 large eggs
1 ½ t. almond extract
1 ½ t. vanilla extract
1 c. buttermilk
1 bag (14 oz.) sweetened flaked coconut (2 2/3 c.)
Preheat oven to 325* F. Line muffin tins. Whisk dry ingredients. Beat sugar and butter 5 minutes or until light and fluffy. On low, add eggs, one at a time; beat in extracts. Beat in dry ingredients alternately with buttermilk. Beat until just blended. Stir in coconut. Use 1/3 c. per muffin cup. Bake 25 to 30 minutes or until golden brown and tests done. Cool in pan 10 minutes; cool completely; ice.
CREAM CHEESE ICING:
2 pkgs. (8 oz. each) cream cheese
¾ c. unsalted butter ( 1 ½ sticks)
1 t. almond extract
1 t. vanilla extract
1 ½ lb. confectioners? sugar, sifted (5 2/3 c.)
Beat cream cheese, butter and extracts; beat in sugar. Makes about 5 c.
If desired, sprinkle tops with coconut.
HALLOWEEN CANDY BUNDT CAKE
1 c. finely chopped candy bars
4 ¾ c. cake flour
1 t. baking powder
1 t. baking soda
¾ t. salt
2 ¼ c. sugar
1 ½ c. butter at room temp
5 eggs
1 ¼ c. buttermilk
1 c. milk chocolate frosting
Preheat oven to 350* F. Butter and flour 12-cup bundt pan. Melt candies. Whisk dry ingredients. Beat sugar and butter at high speed until fluffy; reduce speed; beat in eggs, one at a time. Beat in dry ingredients alternately with buttermilk. Transfer 1 c. batter to bowl and stir in chocolate. Pour half of plain batter in pan; top with half of chocolate batter; marble and repeat. Bake 1 hour, 5 minutes or until tests done. Cool in pan on rack for 15 minutes before removing. Drizzle with milk chocolate icing.
SAVANNAH CHOCOLATE CAKE WITH HOT FUDGE SAUCE
CHOCOLATE CAKE:
2 c. brown sugar
1/2 c. vegetable shortening
1 c. buttermilk
1 t. vanilla
2 oz. unsweetened chocolate, melted
3 eggs
2 c. sifted flour
1 t. baking soda
1/2 t. salt
HOT FUDGE SAUCE:
1 bar (4 oz.) German chocolate
½ oz. unsweetened chocolate
8 T. (1 stick) butter
3 c. confectioners? sugar
1 2/3 c. evaporated milk
1 1/4 t. vanilla
Preheat oven to 350* F. Cream brown sugar with shortening; add buttermilk and vanilla; beat in melted chocolate. With mixer running, add eggs, one at a time. Sift flour, baking soda, and salt. Add dry ingredients to sugar mixture and beat for 2 minutes.
Grease and flour 13 X 9-inch pan. Bake until cake is springy and tests done, about 40 minutes. Allow cake to cool for 10 minutes then turn it out onto a rack to finish cooling.
To make the sauce: Melt the German chocolate with butter in a saucepan over very low heat. Stir in confectioners? sugar, alternating with evaporated milk and blending well. Stirring constantly, bring mixture to a simmer over medium heat. Simmer until the mixture becomes thick and creamy, about 8 minutes. Stir in vanilla. Serve slices of cake topped with warm fudge sauce.
BROWNIE-CHUNK ?PUNT? CAKE
CAKE:
4 c. cake flour
1 T. baking powder
1 t. salt
2 c. butter, room temp
1 ½ c. sugar
6 eggs
1 ½ t. vanilla extract
2/3 c. buttermilk
½ c. mini chocolate chips
Half of 18 oz. Refrigerated brownie dough, each piece quartered
GLAZE:
1/3 c. water
1/3 c. light corn syrup
2/3 c. confectioners? sugar
8 oz. semisweet chocolate, chopped
COOKIES:
3 T. flour
¼ of 18 oz. refrigerated sugar cookie dough
Chocolate frosting
Vanilla frosting tinted
Preheat oven to 350* F. Butter and flour 12-cup bundt pan. Combine flour, baking powder and salt. Beat butter and sugar until fluffy. Reduce speed to low; beat in eggs and vanilla. Alternately beat in flour mixture and buttermilk. Increase speed to medium; beat 1 minute. Stir in chips. Fold in brownie dough. Pour into pan; bake 50 to 60 minutes or until tests done. Cool on rack 30 minutes; remove from pan; cool.
GLAZE: Combine water, corn syrup and sugar; bring to simmer; simmer, stirring occasionally, until sugar is dissolved. Remove from heat; add chocolate without stirring. Let stand 3 minutes; stir until smooth. Cool. Pour over cake.
COOKIES: Knead flour into dough. Roll between sheets of waxed paper to ¼-inch thickness. Freeze until firm, 10 minutes. Cut out footballs and pennants. Bake on ungreased baking sheets 2 inches apart. Insert toothpicks in cookies. Freeze 10 minutes. Bake 8 minutes or until lightly browned. Cool. Decorate. Insert in cake.
DOUBLE CHOCOLATE CAKE
CAKE:
1 c. flour
1/3 c. cocoa
1 t. baking soda
¾ t. baking powder
¼ t. salt
2 T. unsalted butter, room temp
1/3 c. sugar
1 large egg
2 t. vanilla extract
1 c. buttermilk
FROSTING:
1 box instant white-chocolate flavored pudding mix
¾ c. skim milk
1 c. cool whip
Preheat oven to 350* F. Spray 8-inch cake pan and line with wax paper; coat paper.
Whisk flour, cocoa, baking soda, baking powder and salt. Beat butter and sugar, add egg and vanilla, beat on high until smooth. Bake 25 minutes or until tests done. Cool in pan 5 minutes. Cool. Beat frosting ingredients until smooth. Frost; garnish as desired.
CREAM CHEESE PECAN POUND CAKE
1 ½ c. butter
8 oz. cream cheese
3 c. sugar
6 large eggs
3 c. flour
½ t. salt
½ t. baking soda
¼ c. buttermilk
1 ½ t. vanilla extract
1 ½ c. chopped pecans, toasted
Beat butter and cream cheese until creamy; gradually add sugar; beat light and fluffy. Add eggs, one at a time, beating just until yolks disappear. Sift dry ingredients; add alternately with milk, beginning and endi9ng with dry ingredients; beating until just blended (low). Stir in vanilla and pecans. Pour into prepared 12-cup tube pan. Bake 325* F. for 1 hour and 30 - 35 minutes or until tests done. Cool in pan 10 to 15 minutes before removing to cool completely.
CONFECTIONERS? SUGAR GLAZE: 2 c. confectioners? sugar, 3 T. milk, 1 t. vanilla.
Makes about 1 c.
CHOCOLATE-HAZELNUT CAKE
1 pkg. Devil?s food cake mix
1 c. buttermilk
3 eggs
½ c. canola oil
1 pkg. (5.3 oz.) Ferrero Rocher hazelnut candies, chopped
½ c. Nutella
Milk Chocolate Frosting
1 T. milk
Marzipan fruit and chocolate leaves for garnish - optional
Preheat oven to 350* F. Combine cake mix, buttermilk, eggs and oil. Beat until combined. Add half of candies. Pour into 2 9-inch prepared pans and bake 25 to 30 minutes or until tests done. Cool on racks 5 minutes before removing from pans. Combine Nutella and ¾ c. frosting for filling cake. Frost with milk chocolate frosting.
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