This cake is so easy to make and tastes so good,it will soon become a favorite.You can frost it or leave it plain it is equally good both ways.Unfrosted it makes a great dessert to take to potlucks or on a picnic.
There are other great recipes on: www.havefunbaking.com
Chocolate Chip Oatmeal Cake
1-1/2 cups boiling water
1 cup quick-cooking oats
1 cup semi-sweet chocolate chips
1/2 cup margarine,softened
3/4 cup white sugar
3/4 cup brown sugar,packed
2 eggs
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
In a bowl,combine the water and oats.Sprinkle with chocolate chips (do not stir);let stand 20 minutes.In a mixing bowl,cream margarine and sugars.Add eggs,one at a time,beating well after each addition.Beat in the oat mixture.
Combine flour,baking soda and salt;add to the creamed mixture and mix well.Pour into a greased 13-in.x 9-in.x 2-in. baking pan.Bake at 350 F. for 35-40 minutes or until a toothpick comes out clean.Cool on a wire rack.
COFFEE FROSTING
You can use this icing it is good or just regular chocolate butter cream icing also great!
2 teaspoons instant coffee granules
1/4 cup half and half cream,warmed
1/2 cup margarine,softened
1 teaspoon vanilla
1/8 teaspoon salt
4 cups icing sugar
Dissolve coffee granules in cream;set aside.In a small mixing bowl,cream margarine,add vanilla and salt.Gradually beat in sugar.Beat in enough of the coffee mixture to achieve spreading consistency.Spread over cake.
Hope you try this recipe and let me know what you think!
Friday, April 23, 2010
Monday, April 19, 2010
SIX-LAYER COCONUT CAKE
I made this cake one time when I was having a barbecue and I wanted to have an array of nice desserts. I made the cake the day before and assembled it the day of the party.It is a bit of work but I must say the end result is very impressive. This makes a big cake and it has big flavor,with the custard filling and the boiled icing loaded with coconut.To me this cake celebrates spring!
CAKE:
1 cup butter
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
6 egg whites
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 cup orange juice
4 eggs,lightly beaten
1/4 cup butter,softened
2 tablespoons grated orange peel
1 teaspoon orange extract
FROSTING:
1 cup sugar
2 egg whites
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tarter
1/4 teaspoon vanilla extract
2 cups flaked coconut
In a mixing bowl,cream butter and sugar until light and fluffy.Add vanilla.Combine flour,baking soda,baking powder and salt;add to creamed mixture alternately with buttermilk.In another mixing bowl,beat egg whites until stiff peaks form;gently fold into batter.Pour into three greased and floured 9-in. round baking pans.Bake at 350 degrees F. for 25-30 minutes or until a toothpick comes out clean.Cool for 10 minutes;remove from pans to wire rack to cool completely.
In a saucepan,combine sugar and cornstarch.Gradually stir in orange juice until smooth.Bring to a boil;cook and stir for 2 minutes or until thickened.Remove from the heat.Gradually stir 1/2 cup into eggs. Return all to pan;stirring constantly.Bring to a gentle boil;cook and stir 2 minutes.remove from the heat.Stir in butter,orange peel and extract.Cover and refrigerate.
In a heavy sauce pan,combine sugar,egg whites,water,salt and cream of tarter.With a portable mixer,beat on low speed for 1 minute.Continue beating on low speed over low heat until frosting reaches 160 degrees F.;about 12 minutes.Pour into a large mixing bowl;add vanilla.Beat on high until frosting forms stiff peaks,about 7 minutes.
Split each cake in half horizontally.Place one layer on a serving plate;spread with 1/3 cup filling.Repeat four times.Top with remaining cake layer.Spread frosting over the top and sides.Sprinkle with coconut.Store in the refrigerator. Makes 12-14 servings.
I realize this recipes looks intimidating but you will get such a feeling of accomplishment after,it will be worth it!
Check out other recipes on: www.havefunbaking.com
CAKE:
1 cup butter
3 cups sugar
3 teaspoons vanilla extract
4 cups cake flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups buttermilk
6 egg whites
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
1 cup orange juice
4 eggs,lightly beaten
1/4 cup butter,softened
2 tablespoons grated orange peel
1 teaspoon orange extract
FROSTING:
1 cup sugar
2 egg whites
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon cream of tarter
1/4 teaspoon vanilla extract
2 cups flaked coconut
In a mixing bowl,cream butter and sugar until light and fluffy.Add vanilla.Combine flour,baking soda,baking powder and salt;add to creamed mixture alternately with buttermilk.In another mixing bowl,beat egg whites until stiff peaks form;gently fold into batter.Pour into three greased and floured 9-in. round baking pans.Bake at 350 degrees F. for 25-30 minutes or until a toothpick comes out clean.Cool for 10 minutes;remove from pans to wire rack to cool completely.
In a saucepan,combine sugar and cornstarch.Gradually stir in orange juice until smooth.Bring to a boil;cook and stir for 2 minutes or until thickened.Remove from the heat.Gradually stir 1/2 cup into eggs. Return all to pan;stirring constantly.Bring to a gentle boil;cook and stir 2 minutes.remove from the heat.Stir in butter,orange peel and extract.Cover and refrigerate.
In a heavy sauce pan,combine sugar,egg whites,water,salt and cream of tarter.With a portable mixer,beat on low speed for 1 minute.Continue beating on low speed over low heat until frosting reaches 160 degrees F.;about 12 minutes.Pour into a large mixing bowl;add vanilla.Beat on high until frosting forms stiff peaks,about 7 minutes.
Split each cake in half horizontally.Place one layer on a serving plate;spread with 1/3 cup filling.Repeat four times.Top with remaining cake layer.Spread frosting over the top and sides.Sprinkle with coconut.Store in the refrigerator. Makes 12-14 servings.
I realize this recipes looks intimidating but you will get such a feeling of accomplishment after,it will be worth it!
Check out other recipes on: www.havefunbaking.com
Tuesday, April 13, 2010
RICH COFFEE CAKE
I made this coffee cake this weekend and what a treat it is,moist and tender,I added a little chocolate drizzle in the center and on top to make it a little more special and it turned out great.
This cake is great for potlucks or to take to a friends house as it is easy to transport.I usually like to ice my cakes but a coffee cake is one exception and especially this one with the added chocolate drizzle.
I hope you give this one a try, you will not be disappointed.
There are more great recipes on: www.havefunbaking.com
Coffee Cake
1 cup butter or margarine
2 cups sugar
2 eggs
2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream (8ounces)
1/2 teaspoon vanilla
Topping;
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
Chocolate Glaze:
1/2 cup semisweet chocolate chips
1/4 cup butter or margarine
In a large mixing bowl,cream butter and sugar.Add eggs,one a time beating well after each addition.Combine the flour,baking powder and salt.Combine sour cream and vanilla;add to creamed mixture alternately with dry ingredients.
Combine topping ingredients;sprinkle 2 tablespoons into a greased and floured 10-in. tube pan.For glaze,in a microwave safe bowl,melt chocolate chips and butter,stir until smooth.Spoon half of the batter over topping;sprinkle with half of the remaining topping.Drizzle with half of the glaze.Top with remaining batter,sprinkle with remaining topping.
Bake at 350 degrees F. for 60-70 minutes or until toothpick comes out clean.Cool for 10 minutes before removing from pan to wire rack.
Warm remaining glaze;drizzle over coffee cake.This cake can be served warm.
This cake is great for potlucks or to take to a friends house as it is easy to transport.I usually like to ice my cakes but a coffee cake is one exception and especially this one with the added chocolate drizzle.
I hope you give this one a try, you will not be disappointed.
There are more great recipes on: www.havefunbaking.com
Coffee Cake
1 cup butter or margarine
2 cups sugar
2 eggs
2 cups flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream (8ounces)
1/2 teaspoon vanilla
Topping;
1 cup chopped pecans
2 tablespoons sugar
1 teaspoon ground cinnamon
Chocolate Glaze:
1/2 cup semisweet chocolate chips
1/4 cup butter or margarine
In a large mixing bowl,cream butter and sugar.Add eggs,one a time beating well after each addition.Combine the flour,baking powder and salt.Combine sour cream and vanilla;add to creamed mixture alternately with dry ingredients.
Combine topping ingredients;sprinkle 2 tablespoons into a greased and floured 10-in. tube pan.For glaze,in a microwave safe bowl,melt chocolate chips and butter,stir until smooth.Spoon half of the batter over topping;sprinkle with half of the remaining topping.Drizzle with half of the glaze.Top with remaining batter,sprinkle with remaining topping.
Bake at 350 degrees F. for 60-70 minutes or until toothpick comes out clean.Cool for 10 minutes before removing from pan to wire rack.
Warm remaining glaze;drizzle over coffee cake.This cake can be served warm.
Friday, April 9, 2010
CHOCOLATE CHIP CHEESECAKE
I love to bake cheesecake! I like them thick and creamy,more of New York style,and this one is a good example.No need to use sugar in the crust in this one,the cookies makes it sweet enough,I always use low-fat cream cheese,does not affect the taste and makes me think I could have a second piece.
Tip: For best distribution of chips throughout cheesecake,do not over soften or over beat cream cheese.
I have also made this cheesecake and added a mint taste,just prepare the crust as usual and add 1/2 to 1 teaspoon of peppermint extract to the cream cheese.It is very good!!
For other great recipes see: www.havefunbaking.com
Makes one 9 inch cheesecake
1-1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)
2 to 3 tablespoons butter or margarine ,melted
3 packages cream cheese,softened (8 ounces each)
1 can sweetened condensed milk (14 ounces)
3 eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 teaspoon flour
Preheat oven to 300 degrees F. Combine crumbs and butter;press firmly on bottom of 9 inch springform pan or 13x9 inch baking pan.In large mixer bowl,beat cheese until fluffy.Gradually beat in sweetened condensed milk until smooth.Add eggs and vanilla;mix well.
In small bowl,toss together 1/2 cup chips with flour to coat;stir into cheese mixture.Pour into prepared pan.Sprinkle remaining chips evenly over top. Bake 55 to 60 minutes or until set.Cool.Chill.Garnish as desired,I pipe a ring of whipped cream around the edge.
I hope you will give this one a try and let me know how it turned out for you,enjoy.
Tip: For best distribution of chips throughout cheesecake,do not over soften or over beat cream cheese.
I have also made this cheesecake and added a mint taste,just prepare the crust as usual and add 1/2 to 1 teaspoon of peppermint extract to the cream cheese.It is very good!!
For other great recipes see: www.havefunbaking.com
Makes one 9 inch cheesecake
1-1/2 cups finely crushed creme-filled chocolate sandwich cookies (about 18 cookies)
2 to 3 tablespoons butter or margarine ,melted
3 packages cream cheese,softened (8 ounces each)
1 can sweetened condensed milk (14 ounces)
3 eggs
2 teaspoons vanilla extract
1 cup mini chocolate chips
1 teaspoon flour
Preheat oven to 300 degrees F. Combine crumbs and butter;press firmly on bottom of 9 inch springform pan or 13x9 inch baking pan.In large mixer bowl,beat cheese until fluffy.Gradually beat in sweetened condensed milk until smooth.Add eggs and vanilla;mix well.
In small bowl,toss together 1/2 cup chips with flour to coat;stir into cheese mixture.Pour into prepared pan.Sprinkle remaining chips evenly over top. Bake 55 to 60 minutes or until set.Cool.Chill.Garnish as desired,I pipe a ring of whipped cream around the edge.
I hope you will give this one a try and let me know how it turned out for you,enjoy.
Tuesday, April 6, 2010
MIDNIGHT MINTS
I hope everyone had a good Easter!We had a good Easter dinner at the in-laws,lots of ham, potatoes and veggies and good pie for dessert.
I have a very special recipe I want to share with you,its minty taste goes with everything,it is fairly easy to make but does have three layers so takes a bit of time.I love to make three layer desserts like,Nanaimo Bars and Tweed Squares they are all worth the effort,so tasty. I hope you will try these bars and let me know how you liked them.
1/2 cup butter or margarine
1/4 cup granulated sugar
5 tbsp. cocoa
1 egg beaten
1-3/4 cups graham cracker crumbs
1/2 cup walnuts chopped
3/4 cup fine coconut
1/3 cup butter or margarine (softened)
3 tbsp. milk
1 tsp. peppermint flavoring
2 cups icing sugar
green food coloring
2/3 cups chocolate chips
2 tbsp. butter or margarine
Bottom Layer:
Combine first amount of butter,first amount of sugar and cocoa in saucepan.Bring slowly to a boil.Stir in egg to thicken.Remove from heat.Stir in crumbs,nuts and coconut.Pack very firmly into greased 9x9-inch pan.
Second Layer:
Combine second amount of butter,milk,flavoring and icing sugar in bowl.Beat together well.Tint a pretty green.Spread over first layer.
Third Layer:
Melt chips and third amount of butter in saucepan over low heat or hot water.Spread over second layer.Chill and store covered in refrigerator.This will keep well and will also freeze well.Yields 36 squares.
For other great recipes check out: www.havefunbaking.com
I have a very special recipe I want to share with you,its minty taste goes with everything,it is fairly easy to make but does have three layers so takes a bit of time.I love to make three layer desserts like,Nanaimo Bars and Tweed Squares they are all worth the effort,so tasty. I hope you will try these bars and let me know how you liked them.
1/2 cup butter or margarine
1/4 cup granulated sugar
5 tbsp. cocoa
1 egg beaten
1-3/4 cups graham cracker crumbs
1/2 cup walnuts chopped
3/4 cup fine coconut
1/3 cup butter or margarine (softened)
3 tbsp. milk
1 tsp. peppermint flavoring
2 cups icing sugar
green food coloring
2/3 cups chocolate chips
2 tbsp. butter or margarine
Bottom Layer:
Combine first amount of butter,first amount of sugar and cocoa in saucepan.Bring slowly to a boil.Stir in egg to thicken.Remove from heat.Stir in crumbs,nuts and coconut.Pack very firmly into greased 9x9-inch pan.
Second Layer:
Combine second amount of butter,milk,flavoring and icing sugar in bowl.Beat together well.Tint a pretty green.Spread over first layer.
Third Layer:
Melt chips and third amount of butter in saucepan over low heat or hot water.Spread over second layer.Chill and store covered in refrigerator.This will keep well and will also freeze well.Yields 36 squares.
For other great recipes check out: www.havefunbaking.com
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