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
Sunday, August 22, 2010
CREAMY PEACH DESSERT
This time of year, fresh peaches are at their juicy best. This comforting dessert is a family favorite, I hope you will try it for yourself and let me know how you like it.
1/2 cup milk
3 tablespoons butter, melted
1 egg
3/4 cup all-purpose flour
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 teaspoon baking powder
1/2 teaspoon salt
4 to 5 medium ripe peaches, peeled and sliced
TOPPING:
2 packages (8 ounces each) cream cheese, softened
3/4 cup plus 1 tablespoon sugar, divided
1/3 cup half-and-half cream
1/2 teaspoon ground cinnamon
In a mixing bowl, beat the milk, butter and egg. Combine the flour, pudding mix, baking powder and salt; add to milk mixture. Beat on medium speed for 2 minutes. Pour into a greased 8-in. square baking dish. Top with peaches.
In a small mixing bowl, beat cream cheese, 3/4 cup sugar and cream. Drop by tablespoonfuls over peaches. Combine the cinnamon and remaining sugar; sprinkle over the top. Bake at 350 F. for 55-60 minutes or until puffed and golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours before cutting. Yield: 9 servings.
See other good recipes at: www.havefunbaking.com
Friday, August 20, 2010
VANILLA CREAM PUFFS
These puffs disappear fast whenever I make them. They are filled with a tasty almond-vanilla cream, and there is a hint of cinnamon in the chocolate glaze. They are easy to make and everyone loves them. Let me know what you think!
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1/2 to 1 teaspoon almond extract
2 cups whipping cream, whipped
CHOCOLATE GLAZE:
6 tablespoons semisweet chocolate chips
1-1/2 teaspoons shortening
3/4 teaspoon corn syrup
1/4 teaspoon ground cinnamon
In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition until mixture is smooth and shiny.
Drop by 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400 F. for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs.
In a mixing bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops.
In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers. Yield: 1 dozen.
See more great recipes at: www.havefunbaking.com
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
FILLING:
1-1/2 cups cold milk
1 package (5.1 ounces) instant vanilla pudding mix
1/2 to 1 teaspoon almond extract
2 cups whipping cream, whipped
CHOCOLATE GLAZE:
6 tablespoons semisweet chocolate chips
1-1/2 teaspoons shortening
3/4 teaspoon corn syrup
1/4 teaspoon ground cinnamon
In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition until mixture is smooth and shiny.
Drop by 1/4 cupfuls 3 in. apart onto a greased baking sheet. Bake at 400 F. for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough inside. Cool puffs.
In a mixing bowl, beat the milk, pudding mix and extract on low speed for 2 minutes. Let stand for 5 minutes. Fold in whipped cream. Fill cream puffs; replace tops.
In a heavy saucepan, combine glaze ingredients. Cook and stir over low heat until chocolate is melted and mixture is smooth. Drizzle over cream puffs. Chill for at least 1 hour before serving. Refrigerate leftovers. Yield: 1 dozen.
See more great recipes at: www.havefunbaking.com
Monday, August 16, 2010
OLD-FASHIONED WHOOPIE PIES
Who could resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? I make these delicious cookies and everyone gobbles them up, young and old alike love the taste, they never last long at my house. Let me know if you like them!
1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract
In a bowl, combine cocoa and water; mix well. Cool for 5 minutes. In a mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla; mix well. Combine dry ingredients, Add to creamed mixture alternately with buttermilk; mix well. Drop by rounded tablespoonfuls 2-in. apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350 F, for 10-12 minutes or until firm to the touch. Remove to wire racks to cool.
In a saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. In a mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.
See other recipes at: www.havefunbaking.com
1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract
In a bowl, combine cocoa and water; mix well. Cool for 5 minutes. In a mixing bowl, cream shortening and sugar. Add cocoa mixture, eggs and vanilla; mix well. Combine dry ingredients, Add to creamed mixture alternately with buttermilk; mix well. Drop by rounded tablespoonfuls 2-in. apart onto greased baking sheets. Flatten slightly with a spoon. Bake at 350 F, for 10-12 minutes or until firm to the touch. Remove to wire racks to cool.
In a saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thick, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. In a mixing bowl, cream shortening, sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread filling on half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: 2 dozen.
See other recipes at: www.havefunbaking.com
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