Cake Recipes
Cake - Chocolate Peanut Butter Pudding Cake
Ingredients
a.. 1 cup all-purpose flour
b.. 2 tablespoons unsweetened cocoa powder
c.. 1/2 cup sugar
d.. 1 1/2 teaspoons baking powder
e.. Pinch of salt
f.. 1/2 cup whole milk or chocolate milk
g.. 2 tablespoons canola, peanut or walnut oil
h.. 1 tablespoon vanilla extract
i.. 1/2 cup smooth or chunky peanut butter (natural or hydrogenated)
j.. 1/2 cup semisweet chocolate chips
k.. TOPPING:
l.. 3 tablespoons unsweetened cocoa powder
m.. 3/4 cup sugar
n.. 1 1/2 cups boiling water
o.. Vanilla ice cream, for serving
Directions
Coat slow cooker with butter-flavored nonstick vegetable cooking spray. In a medium bowl,
whisk together flour, 2 tablespoons cocoa, sugar, baking powder and salt. Make a well in
the center and add milk, oil and vanilla. Stir until well blended. Continue stirring in
widening circles, gradually incorporating the dry ingredients until you have a smooth
batter.
Stir in the peanut butter (warm it in the microwave if thick and sticky from
refrigeration); the batter will be thick. Stir in chocolate chips. Spread batter evenly in
the cooker.
For topping: In another medium bowl, combine 3 tablespoons cocoa and sugar. Add boiling
water and whisk until smooth. Gently pour over the batter in the cooker; do not stir.
Cover and cook on high until puffed and the top layer is set, 2 to 2 1/2 hours. Turn off
the cooker and let stand, covered, at least 30 minutes before serving.
To serve, scoop cake into individual bowls. Add a scoop of vanilla ice cream, if desired.
Spoon some of the fudgy pudding over the cake and ice cream and serve.
Makes 6 to 8 servings
Cake Recipe - Coconut Pecan Layer Cake
Ingredients
Cake:
3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
1-2/3 cups granulated sugar
3 eggs, at room temperature
1 teaspoon coconut extract
1-1/2 cups milk
1/2 cup pecan halves, chopped
3/4 cup shredded sweetened coconut, chopped
Frosting:
1 cup sugar
1/4 cup water
4 egg whites
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Garnish (optional):
1-1/2 cups shredded coconut
1/4 cup pecan halves,
chopped
Directions
1. Cake: Heat oven to 350F. Coat two 8-inch cake pans with nonstick
cooking spray. Line bottoms with waxed paper; coat paper. Set aside.
2. Stir flour, baking powder and salt in medium-size bowl. Beat butter
and sugar in large bowl until pale and fluffy, about 5 minutes, scraping
down side with rubber spatula as needed. Beat in eggs, one at a time,
until blended. Beat in coconut extract. Alternately stir in flour
mixture and milk, beginning and ending with flour mixture, just until
mixed. Stir in pecans and coconut. Pour batter into pans.
3. Bake at 350F for 30 to 35 minutes or until toothpick inserted in
center comes out clean. Cool in pans on wire racks for 15 minutes. Turn
cakes out; cool completely.
4. Frosting: Stir the sugar and water in a small heavy-bottomed saucepan
until dissolved. Simmer over medium-high heat until temperature reaches
240F on candy thermometer, about 10 minutes, just until it reaches
soft-ball stage (a small drop of sugar mixture dropped into ice-cold
water will form a limp, sticky ball that flattens when removed from
water). Brush down sides of pan with a wet brush to avoid sugar crystals
forming. Do not stir.
5. Place egg whites in large bowl of stand mixer fitted with the whip
attachment. Beat for 30 seconds. Pour sugar syrup down side of bowl into
beaten egg whites. Beat 5 minutes on medium-high speed.
6. Add coconut and vanilla extracts and salt. Beat on high speed for 2
to 3 minutes, until glossy peaks form.
7. To frost cake, dollop a bit of frosting on a platter to anchor cake.
Place one layer on platter. Spread top with generous cup frosting. Top
with second cake layer. Spread remaining frosting on top and sides of
cake. Garnish cake with coconut and pecans, if desired. Makes 16
servings.
Note: Cake could be made with a yellow cake mix (18.25 ounces),
following package directions, adding coconut extract when beating
ingredients and stirring in chopped pecans and coconut before pouring
batter into pans.
RECIPE FOR CAKE - CINNAMON APPLE CAKE
2 cups plain flour
1 teaspoon each baking powder and baking soda
3 golden delicious apples
190g [ 6 3/4 oz ] butter
1 teaspoon cinnamon
3/4 cup sugar
4 eggs, lightly beaten
2 teaspoons vanilla
1/2 cup milk
whipped cream to serve.
Preheat oven to a moderate 180C, Lightly grease and line a 23cm [ 9 inch ]
springform pan. Sift together flour, baking powder and baking soda.
Set aside. Peel and core apples. Cut each into 8 wedges.
Heat 40g [1 1/2 oz ] butter with cinnamon in a deep frying pan. Add apples
and cook, stirring often, for 8-10 minutes or until just tender.
Arrange over base of pan. Soften the remaining 150g [ 5 1/4 oz ] butter and
place in a bowl. Add the sugar and beat for 2-3 minutes, until combined.
Beat in eggs and vanilla until creamy.
Fold through flour mixture and milk. Spread over apples. Bake for 50-55 minutes
or until skewer inserted comes out clean. Cool.
Serve with whipped cream.
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