Tuesday, November 23, 2010

As Promised . . . Recipes!

Double Chocolate Fudge Cake
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet mini chocolate chips
Preheat oven to 325 degrees. In a medium mixing bowl, combine the wet ingredients and whisk until thoroughly combined. Add cake mix and pudding packet, whisking until mixed completely, about 2 minutes. Add chocolate chips and then pour into prepared bundt pan.
Bake cake in the center of the oven for approximately 55 minutes. Baking times will vary so test the cake towards the end of the baking time to see if a toothpick comes out clean. Cake is done once you can accomplish this.
Cool cake in the pan for about 15 minutes before inverting onto a serving plate. If using a chocolate glaze, glaze while warm. You can also just sprinkle some powdered sugar on the top after cooling completely.

Applesauce Spice Cake
2 1/2 cups all-purpose flour
1 3/4 cups white sugar
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1/2 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon nutmeg
1/2 cup butter, softened
1/2 cup buttermilk
1 1/2 cups applesauce
2 eggs
Sift flour, white sugar, soda, salt, baking powder, and spices into a large mixing bowl. Mix in 1/2 cup butter or margarine, buttermilk, and applesauce. Beat for 2 minutes with an electric mixer on medium speed. Beat in eggs. Fold in 3/4 cup chopped nuts. Pour batter into a prepared bundt pan. Bake at 350 degrees for 50 minutes or until toothpick comes out clean.

Let the cake cool in the pan for about ten minutes, then invert onto a serving platter and ice as desired.

I used a simple powdered sugar glaze with a bit of cinnamon in it and it worked wonderfully.

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