Western Food Recipes       Back to Home
 

Today's date is 21 January 2021 @ 24:35:47

Submit Recipes   ::   Sri Lankan    Indian    Oriental    Western

View Recipes     ::   Sri Lankan    
Indian    Oriental    Western

:: Western Food

Need Help?

Search Recipes::

Statistics
There are 674 recipes!

Title of the Ads. Description of the Ads.

Chocolate Layer Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:26:30

Chocolate Layer Cake

Servings: 1


Ingredients:
1-1/4 c Sugar
1/2 c Cocoa
1/2 c Water, boiling
1/2 c Shortening
2 Eggs
2 t Vanilla
2 c Cake flour, sifted
1 t Baking soda
2/3 c Buttermilk




Instructions:
Preheat oven to 350 degrees F. Combine about 1/2 cup
sugar with cocoa and boiling water, and cook over a
low heat, stirring constantly, until the mixture is
glossy. Cool.

Cream the shortening and eggs with the remaining
sugar. Add the cocoa mixture and the vanilla. Add the
dry ingredients and the buttermilk alternately.

Bake in 2 greased layer pans at 350 degrees F. for
30-35 minutes. You can also make this as a
single-layer cake. Just bake it a few minutes longer,
as it is thicker.

 

French Chocolate Layer Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:27:04

French Chocolate Layer Cake

Ingredients:
------------------------------------CAKE------------------------------------
2 t Espresso coffee,
-instant
1/4 c Water, hot
7 oz Chocolate, semisweet
2 oz Chocolate, bitter
4 Eggs, separated
4 oz Butter
2/3 c Sugar
1/4 t Cream of tartar
3/4 c Cornstarch, sifted

----------------------------------FROSTING----------------------------------
2 t Espresso coffee,
-instant
7 oz Chocolate, semisweet
2 oz Chocolate, bitter
2 T Butter





Instructions:
Combine espresso, hot water, semisweet chocolate and bitter chocolate in
double boiler filled with hot water and cover. Without applying additional
heat, melt the chocolate.

Butter two layer-cake pans, lay a sheet of waxed paper in each, and dust
the pans with flour. (The pans should be able to hold about 4 cups each.)

Beat the egg yolks and then gradually add about 2/3 cup of sugar until the
yolks are thick and lemon colored.

Beat butter into the chocolate mixture. Add the chocolate mixture to the
egg yolks and stir.

Beat the egg whites until foamy. Add the cream of tartar, and then
gradually add up to 2 T sugar.

Add the sifted corn starch gradually to the chocolate mixture, alternating
with the egg whites. The corn starch and egg whites should be folded in to
the chocolate mixture.

Pour half the batter into each cake pan. Bake on the lower middle level of
a preheated 350 degree F. oven until set on the sides. Cool the cake in the
pan, and then turn out onto a serving dish.

Combine the icing ingredients and ice the cake as you would a normal layer
cake.

NOTES:

* A decadently rich chocolate cake -- My mother got this recipe from a
radio show about ten years ago. She was intrigued because the cake contains
no flour. It is definitely for chocoholics. Although it is a two-layer
cake, it is only about 3-4 inches thick when it's done, and has the
consistency and density of a chocolate candy bar. It can be frozen if you
find it too much to eat at one time.

 

Deep Dark Chocolate Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:27:42

Deep Dark Chocolate Cake

Servings: 8


Ingredients:
2 c Sugar
1-1/3 c All-purpose flour
3/4 c Hershey s cocoa; or
Hershey s european syle coc
1-1/2 ts Baking powder
1-1/2 ts Baking soda
1 ts Salt
2 Eggs
1 c Milk
1/2 c Vegetable oil
2 ts Vanilla
1 c Boiling water




Instructions:
Recipe by: Hershey's 'Celebrate Chocolate' pml (1990) Heat oven to 350' Grease and flour two-9inch round baking pans or 13x9x2 inch baking dish. In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed 2 minutes. Remove from mixer; stir in boiling water. (Batter will be thin) Pour batter into prepared pans. Bake 30 to 35 minute for round, 35 to 40 for rectangle or until toothpick comes out clean. Cool 10 minutes; remove pans to wire racks. Cool completely. (Cake may be left in rectangular pan, if desired.) Frost with one-bowl buttercream frosting.

 

Milk Chocolate Bar Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:28:16

Milk Chocolate Bar Cake

Servings: 10


Ingredients:
8 oz Hershey s milk chocolate ca
1/4 c Butter
1-2/3 c Boiling water
2-1/3 c Unsifted all-purpose flour
2 c Packed brown sugar
2 ts Baking soda
1 ts Salt
2 Eggs
1/2 c Sour cream
1 ts Vanilla




Instructions:
Recipe by: Hershey Combine chocolate bar, butter, and water in medium mixing bowl; stir until chocolate is melted. Combine flour, brown sugar, baking soda, and salt in large mixer bowl; gradually add chocolate mixture, beating until thoroughly blended. Beat in eggs, sour cream, and vanilla; beat 1 minute on medium speed. Pour into greased and floured 13x9-inch pan. Bake at 350F for 35 to 40 minutes or until cake tester comes out clean. Cool completely. Frost with chocolate buttercream frosting. Serves 10-12.

 

Quick Chocolate Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:28:55

Quick Chocolate Cake

Servings: 1


Ingredients:
5 c Chocolate Cake Mix
1 c Water
1 ts Vanilla extract
3 Eggs





Instructions:
Preheat oven to 350 degrees.

Shake the container of cake mix before measuring and spoon the mix lightly
into the measuring cup.

Mix in the water and vanilla, using an electric mixer or beat by hand,
using 300 strokes. Add eggs one at a time, beating well after each
addition.

Pour into two well-greased 9" layer pans and bake for 25 to 30 minutes.

 

Swedish Chocolate Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:29:27

Swedish Chocolate Cake

Servings: 1


Ingredients:
20 oz Crushed pineapple; undrain
1 cn Cherry pie filling
1 pk Deluxe Swiss Chocolate Cake
1 c Pecans; chopped
1/2 c Butter or margarine





Instructions:
Preheat oven to 350~ F. Dump pineapple with juice into
ungreased 13x9x2" pan. Spread evenly. Dump in pie
filling. Spread evenly. Sprinkle cake mix evenly over
cherry layer. Sprinkle pecans over cake mix. Dot with
butter. Bake at 350~ F for 50-55 minutes or until set.
serve warm or at room temperature TIP: To make the
traditional Dump Cake recipe, substitute Duncan Hines
Moist Deluxe Yellow Cake Mix for the Swiss Chocolate
Cake Mix.

 

Triple Chocolate Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:30:07

Triple Chocolate Cake

Servings: 16


Ingredients:
1 pkg devil's food cake mix
1 pkg instant chocolate pudding mix (small)
1 pkg chocolate chips (12 oz)
1 1/4 cups water
1/4 cup oil
2 eggs


Instructions:
Preheat oven to 350F. Combine all ingredients in an ungreased 9x13 pan. Mix thoroughly. Bake for 40-45 minutes. When cool, dust top with powdered sugar.

 

Cranberry Upside-Down Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:30:48

Cranberry Upside-Down Cake

Servings: 10


Ingredients:
Nonstick cooking spray
2 c Cranberries; washed and
-picked over
1-3/4 c Sugar
1/2 c Water
1 c Cake flour
1-1/2 ts Baking powder
1/2 c Unsweetened applesauce
1/4 c Thawed frozen nonfat egg
Substitute (equal to 1 egg)
1/4 c Nonfat milk
1/4 c Fresh orange juice
1 ts Grated orange zest
1/2 ts Vanilla
1 c Low-fat whipped topping
1 T Orange liqueur




Instructions:
1. Preheat oven to 375 degrees. Lightly butter bottom and sides of 9-inch round layer cake pan or spray with nonstick cooking spray. 2. Combine cranberries, 1 cup sugar and water in medium saucepan. Bring to boil. Reduce heat and simmer until slightly thickened to syrupy consistency, about 10 minutes. Pour into prepared pan. Cool to room temperature. 3. Sift together cake flour, remaining 3/4 cup sugar and baking powder into large bowl. In another bowl, stir applesauce, egg substitute, nonfat milk, orange juice, orange zest and vanilla. Stir into dry ingredients just until blended. Pour over cranberry mixture. 4. Bake for 25 to 30 minutes, or until wooden pick inserted in center comes out clean. Let cake cool in pan about 5 minutes. 5. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently, then remove pan. Serve warm with whipped topping blended with orange liqueur.

 

Hawaiian Ice Box Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:31:38

Hawaiian Ice Box Cake

Servings: 16


Ingredients:
1-1/3 c ;water
3 Egg whites
18-1/2 oz Packaged LF Yellow cake mix
Vegetable cooking spray
2 c Skim milk
3-1/2 oz Pkg. inst. banana pudding
15 oz Can crushed pineapple;
- drained
2 c LF frozen whipped topping;
- thawed
1/4 c Shredded coconut; toasted




Instructions:
Combine first 3 ingredients in a large bowl; beat at low speed of an electric mixer 30 seconds. Increase speed to medium and beat 2 minutes. Pour batter into a 13 x 9 x 2 inch baking dish coated with cooking spray. Bake at 350 F. for 35 minutes or until cake springs back when touched lightly in center. Let cool in pan on a wire rack.

 

Baltimore Peach Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:32:31

Baltimore Peach Cake

Servings: 6


Ingredients:
1 tb Butter, softened
3/4 c Sugar, mixed with...
1 c Sugar
2 ts Cinnamon
2 1/2 c Flour
5 ea Large Peaches, peeled/sliced
3 ts Baking Powder
2 tb Butter, melted
1-1/2 c Milk




Instructions:
Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only.)

 

Apple Swirl Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:33:10

Apple Swirl Cake

Servings: 12


Ingredients:
2 c Apples
3 tb Sugar
1 ts Cinnamon
2 c Sugar
1 c Cooking oil
4 ea Eggs
1/4 c Orange juice
2 ts Vanilla
3 c Sifted flour
1 tb Baking powder
1/2 ts Salt




Instructions:
Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar.

 

Black Magic Cake

Admin :: Edit

Country of the Food: | Email to Author               Posted on 22 April 2003 @ 07:33:52

Black Magic Cake

Servings: 16


Ingredients:
1 3/4 c Flour; unbleached, sifted
2 c Sugar
3/4 c Cocoa; baking
2 ts Baking soda
1 ts Baking powder
1 ts Salt
2 ea Eggs; large
1/2 c Vegetable oil
1 c Coffee; black, strong
1 c Buttermilk
1 ts Vanilla extract
1 x --hundred dollar frosting---
1/4 c Butter or regular margarine
3 oz Semisweet chocolate;3 blocks
1 ea Egg; large
2 c Confectioners sugar
1 tb Vanilla
1 tb Lemon juice
1 c Walnuts; chopped




Instructions:
Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing.

 

Pages: << Previous [1] [2] [3] [4] [5] [6] [7] [8] [9] [10] [11] [12] [13] [14] [15] [16] [17] [18] [19] [20] [21] [22] [23] [24] [25] [26] [27] [28] [29] [30] [31] [32] [33] [34] [35] [36] [37] [38] [39] [40] [41] [42] [43] [44] [45] [46] [47] [48] [49] [50] [51] [52] [53] [54] [55] [56] [57] Next >>


Return home :: AllSrilanka.com