World Famous Recipes

Spiced Hot Chocolate

1 cup (250 ml) milk

1/2 cup (125 ml) heavy cream

A 3-inch (8 cm) piece of orange zest

A 3-inch (8 cm) piece of vanilla bean, split lengthwise

and seeds scraped out

1 tsp (5 ml) chopped fresh ginger

1 tsp (5 ml) anise seeds

A pinch of salt

2 oz (56 g) dark chocolate, finely chopped

Combine all the ingredients except the chocolate in a small pot

and bring to a boil over moderate heat. Reduce the heat and

simmer covered for 10 minutes. Strain the milk mixture, discarding

the solids. Place the chocolate in a mixing bowl and pour the milk

mixture over it. Whisk until the chocolate is melted and completely

dissolved. Serves 2.

CHOCOLATY ICE CREAM SANDWICH CAKE  

Yield: 12 Servings  

Dark Chocolate Frosting

Ingredients

3/4 cup (175 ml) margarine (stick type)

3 cups (700 ml) granulated sugar

1 cup (225 ml) evaporated milk

1 12 oz (336 grm). pkg. semisweet real chocolate chips

1 7 oz (196 grm). jar Kraft marshmallow creme

1 tsp (5 ml). vanilla

Mix margarine, sugar and milk in heavy 3 quarts (2850 ml) saucepan; bring to full boil, stirring constantly.

Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234 degrees (100 C.) (soft ball stage), stirring constantly to prevent scorching.

Remove from heat.

Gradually stir in chocolate chips until melted.

Add marshmallow creme and vanilla; mix well.

Thin icing, if necessary, with 1 to 2 tablspoons hot water or coffee.

VELVET FLAG CAKE

1 cup (2 sticks) butter, softened

1 1/2 cups sugar

2 eggs

2 teaspoons unsweetened cocoa

2 bottles (1 ounce each) red food coloring

1 teaspoon salt

1 teaspoon vanilla extract

1 cup buttermilk

1 1/2 cups sifted cake flour (sifted before measuring)

1 1/2 teaspoons white vinegar

1 teaspoon baking soda

fresh berries

Cream cheese frosting:

16 ounces cream cheese, softened

1/2 cup (1 stick) butter, softened

2 pounds confectioners’ sugar

1 teaspoon vanilla extract

Heat oven to 350 degrees. Grease and flour a 13-by-9-inch cake pan. With an

electric mixer, cream together the butter, sugar and eggs. Combine the cocoa

and red food coloring and add to the mixture. In a separate bowl, combine

the salt, vanilla and buttermilk. Add this to the butter mixture,

alternating with the flour. Mix the vinegar and baking soda together (it

will bubble) and gently fold into the batter. Pour into the prepared pan and

bake for about 35 minutes, or until cake springs back when touched lightly.

Cool to room temperature.

Beat the cream cheese and butter together until smooth and creamy. Gradually

add the sugar, beating well after each addition. Add the vanilla and

continue to beat for about five minutes.

Spread cream cheese frosting on the cake and use fresh berries to create an

American flag or other design.

Makes 12 servings.

Red Velvet Cake Recipes

EASY CHOCOLATE CURLS:

Place a bar or block of chocolate on waxed paper. Make chocolate curls by

pulling a vegetable peeler toward you across the flattest side of the

chocolate, pressing firmly in long, thin strokes. Small curls can be made

by using the side of the chocolate bar. Transfer each curl carefully with a

toothpick to a waxed paper-lined cookie sheet or directly onto frosted

cake, pie or other dessert.

The curl will be easier to make if the chocolate is slightly warm, so let

the chocolate stand in a warm place for about 15 minutes before making

curls. Semisweet chocolate can be used but the curls will be small. Also,

the thicker the bar of chocolate, the larger your curls will be.