Tuesday 19 February 2013

Cake Recipes

Chocolate Cake Recipe

PART 1:
2 cups white sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
PART 2:
1 cup water
1/2 cup butter
1/4 cup unsweetened cocoa powder
PART 3:
1/2 cup pureed silken tofu
1/2 cup buttermilk
1 teaspoon vanilla extract
INGREDIENTS FOR THE FROSTING:
2 cups confectioner’s sugar
1 cup chopped walnuts (preferably toasted)
1/2 cup butter
1/3 cup milk (I used 2%)
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract

PROCEDURE:

Preheat oven to 375F/190C for about 15 minutes. Grease a 15x10x1-inch jelly roll pan. (See My Notes).
In a large bowl, sift together the Part 1 ingredients.
Bring the Part 2 ingredients to a boil. Remove from heat immediately and mix it with the dry flour mix.
In a small bowl, mix together the Part 3 ingredients and stir it into the cocoa mixture.
Pour the batter into the prepared pan and bake for about 20-22 minutes or until a toothpick inserted in the middle of the cake comes out clean.
While the cake is baking, prepare the frosting by bringing butter, milk and cocoa to a boil, stirring constantly. Remove from heat; add the sugar and vanilla. Mix well. Once the cake is out of the oven, spread the frosting evenly on the hot cake and sprinkle with nuts immediately. Let the cake cool completely before slicing. I left it overnight.

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