DEVIL'S FOOD CAKE

This is the cake I made this weekend and it turned out great! Chocolate is the all time comfort food and it just seems to make the day a little bit better,when you have a bite of chocolate. This cake is moist and very tasty,add some butter cream icing and it can be a great dessert for a special Saturday night dinner party or for a Tuesday night family meal. I have also made this as a birthday cake for a friend who loves chocolate,she really enjoyed it!

I hope you try this cake and share your thoughts about it.

Try some other great recipes on:www.havefunbaking.com

DEVIL'S FOOD CAKE

1 tbsp. unsweetened cocoa powder (for dusting pan)
2 cups sifted cake flour
1-1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1-1/2 cups sugar
1 cup buttermilk (at room temperature)
1/2 cup butter or margarine (softened)
1 tsp. vanilla
3 eggs at room temperature
3 ounces semisweet chocolate (melted)

Preheat the oven to 350 degrees F. Grease two 9 inch round cake pans and dust with cocoa and tap out the excess.
With a mixer on low speed,beat all remaining ingredients for 1 minute,scraping sides of bowl occasionally.Increase speed to medium-high and beat 2 minutes longer,scraping sides of bowl twice.
Pour batter into prepared pans and bake until toothpick inserted in the centre comes out clean,about 30 minutes.Cool cakes in pans on racks 10 minutes,then turn out of pans and cool to room temperature.Fill and frost with Butter Cream or Chocolate Butter Cream Frosting.

BUTTER CREAM FROSTING

1/3 cup butter (softened)
2 cups confectioner's sugar (sifted)
1/4 cup light cream
2 tsp. vanilla
1 or 2 drops of food coloring,optional

In the bowl of an electric mixer,cream butter at medium-high speed until light and fluffy.
Reduce mixer speed to medium and alternately beat in sugar and cream,a little at a time.Add vanilla and beat until creamy.

To make Chocolate Butter Cream Frosting use the same recipe but omit the food coloring and add 3 ounces melted semisweet chocolate or 1/2 cup of sifted unsweetened cocoa.

Makes enough to fill and frost one 9 inch layer cake or to frost one 13x9 inch sheet cake or 24 cupcakes.

BLUEBERRY LOAF

I always have blueberries frozen in my freezer.So I am always on the lookout for good recipes to use them.This loaf recipe is very moist and easy to make.It was given to me by a good friend who has now passed away so when I make it I am reminded of her.I hope you will give it a try and let me know if you like it. The recipe makes enough for two loaves and they freeze beautifully.

Please check out my other recipes on: www.havefunbaking.com


1 cup canola oil
2 cups white sugar
4 eggs
1 cup milk
1 tsp. vanilla
3 cups flour
3 tsp. baking powder
1/2 tsp salt
2 cups floured blueberries (fresh or frozen)


Cream together the oil and sugar,add eggs one a time and beat well. Combine the flour,baking powder and salt and add alternately with the milk and vanilla.Fold in blueberries(if using frozen do not thaw).Turn into 2 greased 9x5x3 inch loaf pans. Bake at 350 degrees F. for approximately 1 hour or until a toothpick comes out clean.Allow to cool 10 minutes in the pan then turn onto a wire rack to cool.

TEA SCONES

These delightful scones are very tasty anytime of the day or night.They are light and fluffy and with a little butter and jam they are great for breakfast or as a mid-morning snack.The currants can be substitute for raisins or dried cranberries and will be just as tasty.I hope you try them and let me know how you enjoyed them.

2 cups flour
2 tbsp. sugar
1 tbsp. baking powder
1/2 tsp. salt
1/3 cup dried currants or raisins
6 tbsp. margarine
1 egg beaten
1/2 cup milk
1 egg slightly beaten


Sift flour,sugar,baking powder and salt. Stir in currants if desired.Cut in butter until mixture resembles course crumbs.Add 1 beaten egg and milk,stirring just until dough clings together.Knead gently 12-15 times.Cut dough in half. Shape each half into ball and pat or roll,1/2 inch thick.Cut each circle into 6 or 8 wedges.Place wedges on ungreased baking sheet. Brush with slightly beaten egg. Bake at 425 degrees F. for 12 to 15 minutes. Enjoy!!!!

There are more great tasting recipes on:www.havefunbaking.com

CRANBERRY ORANGE LOAF (SPLENDA)

I made this recipe for a friend down the road who is a diabetic,she loved it and wanted the recipe to try for herself,so I thought I would share it here.This moist colorful loaf has a great flavor.

Remember when working with Splenda it does not cream with the margarine.The margarine and egg form a mixture that binds together with the addition of the remaining ingredients.

1/4 cup margarine or butter
1 egg
1-1/4 cups Splenda
1-1/2 cups juice of 1 orange and water to equal
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsp. grated orange rind
1-2/3cups frozen,unsweetened cranberries

Cream the margarine;add the egg mix well,add Splenda mix well. Stir in the orange juice/water mixture.
Sift the flour,baking powder,baking soda and salt.Stir in the orange zest and cranberries.Combine the liquid and dry ingredients,stirring just until moistened.Pour into greased 3x5x9 inch loaf pan.
Bake at 350 degrees F. for approximately 50 minutes,or until lightly browned and a knife inserted in the center comes out clean.Allow to cool 10 minutes,loosen the edges and remove loaf from pan.Refrigerate to prolong the freshness.Makes 1 loaf.

I hope you try this and let me know how you like it.Check out my other recipes on:
www.havefunbaking.com

Weekend Treat

I made these great tasting treats this weekend.They are so good and make a great dessert for a special Sunday meal,or to eat just as a snack.
Try them and let me know how you like them!
For other great recipes check out my website at: www.havefunbaking.com

CREAM PUFF RING
1 cup water
1/2 cup margarine
1 cup flour
1/4 teaspoon salt
4 eggs
2 8-ounce cream cheese softened
1-1/2 cups powered sugar
1 teaspoon vanilla
1 cup whipping cream,whipped
2 bananas,sliced
1 1-ounce square unsweetened chocolate,melted
1 tablespoon milk

Bring water and margarine to a boil.Add flour and salt;stir vigorously
over low heat until mixture forms a ball. Remove from heat. Add eggs,
one at a time,beating well after each addition. Drop ten 1/2 cupfuls
of dough on lightly greased cookie sheet to form a 9 inch ring.Bake at
400 degrees F.,50 to 55 minutes or until golden brown. Remove from
cookie sheet immediately;cool.

Combine cream cheese,1cup sugar and vanilla,mixing until well blended.
Reserve 1/2 cup of cream cheese mixture;fold in whipped cream and
bananas into remaining mixture.Chill.

Carefully cut top from ring;fill with whipped cream mixture.Replace top.
Add remaining sugar,chocolate and milk to reserved cream cheese mixture;
mix well.Spread over ring. 10 servings. These can also be made,instead of
in a ring,as a single serving. Just place dough separately instead of in a ring. Enjoy!!