Finely shredding the carrots gives this cake en extra-nice texture. The walnuts sprinkled on top add crunch, but if you do not like nuts leave them off. The carrots are just coming out of my garden now and I always make my regular Carrot Cake with Cream Cheese icing and I always make this carrot cake adding chocolate also. Both are delicious and hard to pick a favorite. I hope you try it and let me know if you like it.
2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
4 eggs
1-1/4 cups vegetable oil
3 cups finely shredded carrots
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 teaspoons vanilla extract
1/4 cup chopped walnuts
1/4 cup semisweet chocolate chips
Line two 9-in. round baking pans with waxed paper; grease the paper and set aside. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots; beat until combined. Pour into prepared pans.
Bake at 350 F. for 25-30 minutes or until a toothpick inserted neat the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layers. Sprinkle with nuts and chocolate chips. Yield: 12-16 servings.
See more recipes at: www.havefunbaking.com
Friday, September 24, 2010
Friday, September 17, 2010
SOUR CREAM CHOCOLATE CAKE
Impressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that is simply scrumptious. This chocolate cake is one of my favorite recipes to make, everyone loves it. I hope you will try it and let me know how you like it.
1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream
FROSTING:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioner's sugar
Dissolve cocoa in water; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture and sour cream. Pour into three greased and floured 9-in. round baking pans. Bake at 350 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean.. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a heavy saucepan, melt chocolate chips and butter over low heat. Remove from the heat; cool 5 minutes. Place in a mixing bowl; add sour cream and vanilla. Mix well. Add sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
Check out all the recipes at : www.havefunbaking.com
1 cup baking cocoa
1 cup boiling water
1 cup butter, softened
2-1/2 cups sugar
4 eggs
2 teaspoons vanilla extract
3 cups cake flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (8 ounces) sour cream
FROSTING:
2 cups (12 ounces) semisweet chocolate chips
1/2 cup butter
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
4-1/2 to 5 cups confectioner's sugar
Dissolve cocoa in water; set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture and sour cream. Pour into three greased and floured 9-in. round baking pans. Bake at 350 F. for 30-35 minutes or until a toothpick inserted near the center comes out clean.. Cool for 10 minutes; remove from pans to wire racks to cool completely.
In a heavy saucepan, melt chocolate chips and butter over low heat. Remove from the heat; cool 5 minutes. Place in a mixing bowl; add sour cream and vanilla. Mix well. Add sugar; beat until light and fluffy. Spread between layers and over top and sides of cake. Refrigerate leftovers. Yield: 16 servings.
Check out all the recipes at : www.havefunbaking.com
Wednesday, September 8, 2010
BLUEBERRY FRENCH TOAST
This delicious breakfast or brunch dish was inspired by a friend of mine, she was getting tired of making the same old blueberry pancakes every Sunday, so we came up with this and everyone loved it. We served it at a brunch and everyone wanted seconds. Good thing we made two! I hope you try it and like it.
12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter
Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. x 2-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover; bake at 350 F. for 30 minutes. Uncover; bake 25-30 minutes longer or until center is set.
In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French toast. Yield: 6-8 servings (1-3/4 cups sauce).
See more recipes at: www.havefunbaking.com
12 slices day-old white bread, crusts removed
2 packages (8 ounces each) cream cheese
1 cup fresh or frozen blueberries
12 eggs
2 cups milk
1/3 cup maple syrup or honey
SAUCE:
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh or frozen blueberries
1 tablespoon butter
Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. x 2-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes. In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill for 8 hours or overnight.
Remove from refrigerator 30 minutes before baking. Cover; bake at 350 F. for 30 minutes. Uncover; bake 25-30 minutes longer or until center is set.
In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French toast. Yield: 6-8 servings (1-3/4 cups sauce).
See more recipes at: www.havefunbaking.com
Friday, September 3, 2010
CHOCOLATE CHIFFON TORTE
This is an old recipe handed down to me from my Aunt. This is a delightful six layer, very tasty torte. Your family and guests will be very impressed with this delicious dessert. Be sure to share the recipe. Let me know how you like it!
2 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water
1/2 cup vegetable oil
6 eggs, separated
2 squares (1 ounce each) semisweet chocolate, melted and cooled
1/2 teaspoon cream of tarter
FILLING:
1-1/2 cups heavy whipping cream
1-1/4 cups semisweet chocolate chips
1/4 cup butter, cubed
FROSTING:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1 tablespoon baking cocoa
Chocolate curls
Line three 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center; add water, oil, egg yolks and melted chocolate. Beat until smooth. In a small mixing bowl, beat egg whites and cream of tarter on high speed until stiff peaks form. Fold into batter.
Pour into prepared pans. Bake at 350 F. for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Carefully remove waxed paper.
In a large sauce pan, combine filling ingredients. Cook and stir over medium heat until mixture comes to a boil. Chill for 2 hours or until the filling reaches spreading consistency, stirring occasionally. Beat with a mixer until fluffy.
Split the cakes in half horizontally; spread each layer with filling. For frosting, in a mixing bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form. Spread over tops and sides of cake. Garnish with chocolate curls. Yield: 12 servings.
Check out other recipes at: www.havefunbaking,com
2 cups cake flour
1-1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup water
1/2 cup vegetable oil
6 eggs, separated
2 squares (1 ounce each) semisweet chocolate, melted and cooled
1/2 teaspoon cream of tarter
FILLING:
1-1/2 cups heavy whipping cream
1-1/4 cups semisweet chocolate chips
1/4 cup butter, cubed
FROSTING:
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1 tablespoon baking cocoa
Chocolate curls
Line three 9-in. round baking pans with waxed paper and grease the paper; set aside. In a large bowl, sift the flour, sugar, baking powder and salt. Make a well in the center; add water, oil, egg yolks and melted chocolate. Beat until smooth. In a small mixing bowl, beat egg whites and cream of tarter on high speed until stiff peaks form. Fold into batter.
Pour into prepared pans. Bake at 350 F. for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Carefully remove waxed paper.
In a large sauce pan, combine filling ingredients. Cook and stir over medium heat until mixture comes to a boil. Chill for 2 hours or until the filling reaches spreading consistency, stirring occasionally. Beat with a mixer until fluffy.
Split the cakes in half horizontally; spread each layer with filling. For frosting, in a mixing bowl, beat the cream, confectioners' sugar and cocoa until stiff peaks form. Spread over tops and sides of cake. Garnish with chocolate curls. Yield: 12 servings.
Check out other recipes at: www.havefunbaking,com
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