Chocolate Pound Cake

Ingredients:

½ pound butter
½ cup shortening
3 cups sugar
3 cups all-purpose or cake flour
¼ teaspoon baking soda
5 eggs
1¼ cup whole milk
1 teaspoon vanilla


Directions:

Preheat oven to 350 degrees. Grease and flour large tube pan.

Cream butter, shortening, and sugar. Sift flour, soda, and cocoa. Add eggs one at a time,
blending well after each.

Add flour mixture alternately with milk and vanilla. Pour into bunt pan.

Bake for 1½ hours.


Source: Internet

Brownie Cupcakes

Ingredients:

1 cup margarine
4 (1 ounce) squares semisweet chocolate
1 cup all-purpose flour
1 3/4 cups granulated sugar
4 eggs
1 teaspoon vanilla extract
2 cups chopped nuts


Directions:

Melt margarine and chocolate together over hot water.

With spoon, mix together flour and sugar. Add eggs one at a time. Stir as little as possible.

Add chocolate mixture, vanilla extract and chopped nuts. Mix all ingredients together.

Spoon batter into cupcake tin lined with paper liners.

Bake at 325 degrees F for 30 minutes or until done.


Yields 20 average-size cupcakes.


Source: Internet

Apple Cake

Ingredients:

1-1/2 cups flour
3 teaspoons Baking Powder
1/2 teaspoon salt
2 tablespoons shortening
1/2 cup milk
4 or 5 apples
1/2 cup sugar
1 teaspoon cinnamon


Directions:

Sift together flour, baking powder and salt; add shortening and rub in very lightly; add milk slowly to make soft dough and mix.

Place on floured board and roll out 1/2-inch thick. Put into shallow greased pan. Wash, pare, core and cut apples into sections; press them into dough, sprinkle with sugar and dust with cinnamon.

Bake in moderate oven 30 minutes or until apples are tender and brown. Serve warm with milk or cream.


Source: Delicious Apples Recipes

Note:

Apples Recipes ebook is available from http://freebiestore4u.blogspot.com, you can download the ebook for free

A classic sponge cake (with passion fruit filling)

Ingredients:

For an 8 inch (20 cm) cake:
6 oz (175 g) self-raising flour
1 rounded tsp baking powder
3 large eggs at room temperature
6 oz (175 g) very soft butter
6 oz (175 g) golden caster sugar
½ tsp vanilla extract
a little sifted icing sugar, for dusting

For the filling:
6 passion fruit
9 oz (250 g) mascarpone
1 level dessertspoon golden caster sugar
1 tsp vanilla extract
7 fl oz (200 ml) fromage frais

Note: You will also need two 8 inch (20 cm) 1½ inch (4 cm) deep sponge tins, lightly greased and the bases lined with silicone paper (parchment).


Method:

Preheat the oven to 170C/325F/Gas 3.

Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down. Now all you do is simply add all the other cake ingredients (except the icing sugar) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, which will take about 1 minute. If you do not have an electric hand whisk, you can use a wooden spoon, using a little bit more effort. What you will now end up with is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems a little too stiff, add a little water and mix again.

Now divide the mixture between the 2 tins, level it out and place the tins on the centre shelf of the oven. The cakes will take 30-35 minutes to cook, but do not open the oven door until 30 minutes have elapsed.

To test whether the cakes are cooked or not, touch the centre of each lightly with a finger: if it leaves no impression and the sponges spring back, they are ready.

Next, remove them from the oven, then wait about 5 minutes before turning them out on to a wire cooling rack. Carefully peel off the base papers, which is easier if you make a fold in the paper first, then pull it gently away without trying to lift it off. Now leave the sponges to get completely cold, then add the filling.

To make this, first slice the passionfruit into halves and, using a tsp, scoop all the flesh, juice and seeds into a bowl.

Next, in another bowl, combine the mascarpone, fromage frais, sugar and vanilla extract, using a balloon whisk, which is the quickest way to blend them all together. After that, fold in about two-thirds of the passionfruit.

Now place the first sponge cake on the plate or cake stand you are going to serve it on, then spread half the filling over it, drizzle the rest of the passionfruit over that, then spread the remaining filling over the passionfruit. Lastly, place the other cake on top, press it gently so that the filling oozes out at the edges, then dust the surface with a little sifted icing sugar.


Serves 8

Recipe by: Delia Smith (BBC Food)

Peanut Butter Cake

Ingredients:

1/3 c. shortening
1 c. brown sugar
1/2 c. peanut butter
2 eggs
1/2 c. brown sugar
1 c. milk
1 tsp. vanilla
2 c. flour
1/2 tsp. salt
2 1/2 tsp. baking powder

Directions:

Prepare pans. Cream shortening. Add slowly and beat in 1 cup brown sugar and peanut butter.

In another bowl, beat together 2 eggs and 1/2 cup brown sugar. Add this to the first mixture and beat well.

Sift together flour, salt and powder. Add dry ingredients alternately to first mixture with 1 cup milk with vanilla. Pour mixture into pans and bake at once until firm in center.

Bake at 350 degrees for 30 minutes.

Source: Internet

Honeycomb Cake

Ingredients A:
1/2 can sweetened condensed milk (194 gm)
3 tbsp butter

Ingredients B:
Sieved together:
120 gm low protein flour
1 tsp baking powder
1 tsp bicarbonate of soda

Ingredients C:
5 large eggs

Ingredients D:
230 gm caster sugar
200 ml hot water

Directions:

Beat condensed milk and butter from Ingredient A till pale and fluffy. Fold in ingredient B.

In another mixing bowl, beat eggs of ingredient C till fluffy. Add into the butter mixture and mix well.

Caramel sugar of ingredient D in a thick-based pot till it dissolves. Add in hot water and stir till it forms a syrup. turn off the heat.

Fold the caramel sugar into the butter and egg mixture but do not overfold or ail bubbles will be deflated.

Grease and line an 8 x 4inch oblong cake tin. Pour in the cake mixture and bake at 200 degrees C for 40 minutes. Check if cake is done.


Source: Fancy Cake and Jellies by Vickie Chieng

Steam Moist Chocolate Cake

Ingredients A:

100 gm cocoa powder
250 gm caster sugar
1 can evaporated milk
200 gm vegetable cooking oil
250 gm can sweetened milk

Ingredients B:

150 gm flour
1 tsp bicarbonate of soda
1 tsp baking powder
4 large

Chocolate Topping:
200 ml whipping cream
300 gm chocolate bar
1 tbsp butter

(Melt butter and chocolate, let it cool for a while than fold in whipping cream).


Directions:

Combine all ingredients A and mix well. Stir over heat for while.

Beat egg in another mixing bowl and pour into mixture A.

Finally fold in in sifted flour and cocoa powder. Blend mixture with a mixer at low speed for a while until even.

Pour into 3 baking pan (6inch size) and steam for one hour. When cake is cool pour chocolate topping and sprinkle with chocolate rice.


Source: Steam Cake by: Zubaidah Chepa

Steam Chocolate Cupcake

Ingredients:

250 gm superfine flour
75 gm cocoa powder
350 gm icing sugar
250 gm butter
1 tsp soda bicarbonate
3 eggs
1 cup hot water


Directions:

Cream butter and icing sugar.

Fold in egg one at a time, beating well after each addition.

Fold in flour and cocoa powder alternately with hot water.

Pour the mixture into paper (muffin paper cups) and steam for 10 minutes.


Source: Steam Cake Cookbook

Purple Chef Yummy Chocolate Cake

Ingredients:

5 eggs Grade A (large)
150 gm caster sugar
110 gm cake flour (I used Top Flour)
20 gm cocoa powder
1 tsp baking powder
1 tbsp ovalette
60 ml water
75 ml cooking oil (I use vegetable cooking oil)
1 tsp chocolate emulco


Directions:

Sift together flour, baking powder and cocoa powder, set aside.

In a mixing bowl, beat together the eggs, sugar, ovalette, the sifted dry ingredients and water. Beat with high speed until fluffy.

Add in the oil and mix slowly until the oil blend in and add in the chocolate emulco. Blend well.

Pour the mixture in 10 x 10in baking pan that have been greased and line with greaseproof paper. Bake at 180 degrees C for 45 minutes or until the cake is done.

Top with the melted chocolate and sprinkle chocolate rice.


Topping:
200 gm Vochelle cooking chocolate
50 gm butter
Chocolate Rice

Break the chocolate bars into chunks and melt together with butter.


Source: Purple Bakery

Steam Marble Cheese Cake

Ingredients A:

180 gm butter
20gm cocoa lipid
170 gm caster sugar
3 eggs
120 gm self-rising flour - sifted
1 tsp baking powder

Ingredients B:

250 gm cream cheese
60 gm caster sugar
1 tsp vanilla essence
1 egg


Directions:

Beat butter and sugar. Fold in egg one by one from A.

Fold in sifted flour, cocoa powder and baking powder. Mix well.

Grease and line 8inch round mould. Pour in mixture.

Beat cream cheese and sugar in another bowl until fluffy. Add in egg and essence and beat until fluffy. Add in egg and essence, beat until fluffy.

Pour mixture onto chocolate layer. Cover with aluminium foil and steam for 1 hour.


Source: Steam Cake by Zubaidah Chepa

Steam Moist Chocolate Cake

Ingredients A:

100 gm cocoa powder
250 gm caster sugar
1 can evaporated milk
200 gm vegetable cooking oil
250 gm condensed milk

Ingredients B:

150 gm wheat flour/plain flour - sifted
1 tsp bicarbonate of soda
1 tsp baking powder
4 eggs - Grade B


Directions:

Combine all ingredients A and stir well. Stir over low heat for a while.

Beat eggs in another bowl and pour into mixtures A. Finally fold in sifted flour and cocoa powder.

Blend mixture with a mixer at low speed until well combined.

Pour into 3 baking pan (6in) and steam for one hour.

When the cake is cool, pour chocolate topping and sprinkle with chocolate rice.

Chocolate tipping:
200 ml whipping cream
300 gm chocolate bar
1 tbsp butter

Melt the chocolate with butter. Cool. Fold in the whipping cream.

Classic Cheesecake

Ingredients:

55 gm digestive biscuits - crushed
900 gm cream cheese - at room temperature
240 gm sugar
grated rind of one lemon
3 tbsp lemon juice
1 tsp vanilla essence
4 eggs - at room temperature


Directions:

Preheat oven to 170 degrees C. Grease an 8in spring foam tin. Place on a round of foil 4-5 in larger than the diameter of the tin. Press it up the sides to seal tightly.

Sprinkle the crushed biscuits in the base of the tin. Press to form an even layer.

With an electric mixer, beat the cream cheese until smooth. Add the sugar, lemon rind and juice, and vanilla, and beat until blended. Beat in the eggs, one at a time. Beat just enough to blend thoroughly.

Pour into the prepared tin. Set the tin in a larger baking tray and place in the oven. Pour enough hot water in the outer tray to come one inch up the side of the tin.

Bake until the top of the cake is golden brown. about 1 1/2 hours. Let cool in the tin.

Run the knife around the edge to loosen, then remove the rim of the tin. refrigerate for at least 4 hours before serving.


Serves 8

Source: Essential Baking - Carole Clement

Chocolate Fridge Cake

Ingredients:

200 gm digestive biscuits
110 gm who pecan nuts - rough;y chopped
110 gm pistachio nuts - peeled
10 glazed cherries
150 gm unsalted butter
1 tbsp golden syrup
200 gm luxury continental Belgian dark chocolate


Directions:

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts and cherries, and mix together.

Put the rest of the ingredients into a separate bowl and place over a pan of simmering water until butter and chocolate have melted.

Combine the biscuits mix with the chocolate mixture. Line a 30 x 20cm plastic container with cling film, leaving plenty of extra cling film at the edges to help turn out the cake later.

Pour the mixture, pressing down hard to pack nicely, and then fold the cling film over the top. Leave in the fridge for a few hours to firm up, then turn out and cut into chunky slices.

This cake can be kept in an airtight container for a few days, and actually improves in flavour.


Serves 16


Jamie Oliver Sainbury's Recipes

Cheese Cake

Ingredients:

130 gm digestive biscuits
50 gm butter
500 gm cream cheese - at room temperature
3/4 cup soured cream
140 gm sugar
1 tbsp lemon juice
2 eggs


Directions:

Place biscuits inside a plastic bag and crush with a rolling pin. Line a round baking pan with waxed paper.

Mix well butter and biscuits and press firmly into the base of the tin using a glass. Chill in the refrigerator for 30 minutes.

Beat cream cheese with an electric mixer until creamy. Add soured cream, sugar, lemon juice and eggs. Continue to beat until smooth.

Pour the cheese mixture over the biscuit base. Place the tin in a baking tray filled with 1 cup of water. Bake in an oven preheated to 160 degrees C for 80 minutes or until golden brown. Cool in the tin.

Remove the cake and chill in the refrigerator overnight before serving.


Source: Delightful Cakes and Biscuits 2

Chocolate Banana Chocolate

Ingredients:

1/2 cup margarine - softened
1 1/4 cups brown sugar
2 eggs
3 squares unsweetened chocolate - melted
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 tsp baking powder
1 1/2 cups mashed ripe bananas
1/2 tsp vanilla


Directions:

Oven temperature: 350 degrees F
Baking time : 15 - 20 minutes
Pan type : Three 9 inch round pans

Preheat oven, grease and flour pans.

Cream margarine and brown sugar until light and fluffy. Add eggs one at a time. Beat thoroughly after each addition.

Stir in the cooled melted chocolate.

Sift dry ingredients together and add to the batter alternately with the mashed ripe bananas; stir in vanilla.

Pour into the prepared pans. Bake until cake tests done. Frost with a fluffy white frosting.

Chocolate Chip Cake

Ingredients:

1 cup butter
3 cups all-purpose flour
1 cup sugar
2 tsp baking powder
1 cup packed brown sugar
1/2 tsp salt
1 1/2 tsp vanilla essence
1 cup milk
3 eggs
1 1/2 cup Mini chocolate chips (12 oz)


Directions:

Heat oven to 350 degrees F. Grease and flour a baking pan 9 x 13in.

In a large mixer bow., cream butter, sugars and vanilla until light and fluffy. Add in the eggs, one at a time beating well after each addition.

Combine flour, baking powder and salt; add alternately with milk to cream mixture. Stir in the mini chocolate chips.

Pour mixture into prepared pan. Bake for 45 minutes or until done.


Yield: 18 servings

Peanut Butter Cake

Ingredients:

2 cups sugar
2 cups sour milk or buttermilk
1/2 cup butter
2 tsp baking soda
1/2 cup peanut butter
3 cups flour
2 eggs


Directions:

Cream sugar, butter and peanut butter together. Add the eggs and beat well.

Mix sour milk with soda and add alternately with flour to the sugar mix.

Pour into 3 greased and flour 9in round pans. Bake at 350 degrees F for 30 minutes or until done.

Note: Decorate as desired or leave plain.


Yield: 12 servings

Chocolate Chip Butter Cake

Ingredients:

225 gm butter or margarine
2 cups sugar
4 eggs - separated
2 2/3 cups sifted cake flour
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 tsp vanilla essence
145 gm semi sweet cooking chocolate bars - grated coarsely

Directions:

Cream butter and sugar together. Add yolks one at a time, beating well after each addition.

Add sifted dry ingredients, alternating with milk and vanilla. Add in 1/3 of the chocolate, reserving one 1/3 for the topping, beat the mixture again until smooth.

Beat egg whites until stiff and fold into batter, add the remaining chocolate to batter and mix.

Pour in greased and floured 9 x 13 in pan. Sprinkle the top with the 1/3 of the remaining chocolate.

Bake in preheated oven 350 degrees F for 40 minutes.


A Collection of Recipes from the Internet.

Chocolate Peanut Butter Cake

Ingredients:

1 3/4 cups sifted cake flour
3/4 tsp baking soda
3/4 tsp salt
1 cup sugar
50 gm butter
80 gm peanut beater
100 gm dark cooking chocolate - melted
1 cup milk
1 tsp vanilla

Directions:

Oven temperature - 350 degrees F.

Baking time - 25 minutes.

Baking pan - 8 x 8inch.

Preheat oven, grease pan and line bottom with parchment paper and grease paper.

Sift flour, measure. Add soda, salt and sugar; sift together 3 times.

In a mixing bowl, cream butter, peanut butter until well blended; add melted chocolate and blend well. Add sifted dry ingredients, milk and vanilla.

Stir until all flour is moist; beat for 1 minute. Turn batter into prepared cake pan.

Bake until wooden pick or cake tester inserted in center comes out clean.


A Collection of Recipes from the Internet

All American Chocolate Cake

Ingredients:

120 gm semi sweet cooking chocolate
225 gm butter
2 tsp vanilla
280 gm cake flour
200 gm sugar
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup milk
4 eggs

Directions:

Pre-heat oven to 350 degrees F.

In a small, heavy bottomed pan, melt chocolate and butter, stirring over low heat until smooth and melted.

Remove from heat and stir in vanilla.

In a large bowl, combine flour, sugar, baking powder, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth.

Spread mixture in 9 x 9in baking pan which have been greased and floured.

Bake for 30-35 minutes or until toothpick inserted in center of cake comes out clean.

Cool in pans 5 minutes before turning out onto wire rack.


A collection of Recipes from the Internet