Neapolitan Ice Cream Sandwich Cake
Some people run for health. The last time my husband ran it was for chocolate cake.
He bolted though the front door and across the yard to greet a friend from church well known for her chocolate cake. She baked one for my family after the passing of my stepdad.
After my brother took a bite, he said, "I'd run through the yard, too." Brother’s last speedy step was probably two decades ago.
I asked for the recipe recently because of National Chocolate Cake Day, which was last Saturday, according to daysoftheyear.com and timeanddate.com. The following cake recipe is a supreme use of cocoa.
My friend’s recipe is based on the Best-Ever Chocolate Cake in the “Typically Texas Cookbook” (1989 special limited edition of the first 1970 printing), a cookbook I have long had. It was published by the Texas Electric Cooperatives Inc., an association of the state's rural electric cooperatives. The recipe is credited to Mrs. Ashel McDaniel in Silverton.
The cookbook is full of recipes for no-nonsense, hearty fare to feed families. They were serving farm-to-table meals as a way of life long before foodies of this generation thought it was a novel menu philosophy at trendy restaurants. This rich chocolate cake would have been an indulgence.
As is usually the case, my first attempt at the cake was good but not yet running worthy. There are a variety of possible reasons, such as a difference in ingredient brands. But, I suspect the main culprit was the original recipe called for three 8-inch cake pans, and I had only 9-inch. So, I reduced the cooking time by five minutes, but my cake still turned out a little dryer than my friend’s masterpiece.
Next time, I will increase the ingredients by half, which will then probably result in thicker layers in my 9-inch pans that will require the original cooking time for the batter to bake through.
Following is my friend’s original recipe, with her additional tips she told me, especially concerning the trickiness of spreading the cooked Chocolate Icing. Mrs. McDaniel’s directions truly were short but sweet. My sweetness requires more direction.
With a cake this rich and calorically off the charts, maybe it is a good thing that National Chocolate Cake Day is a singular annual occurrence.
Share your own old recipes or food-related historical recollections by emailing Laura Gutschke at lgutschke@gmail.com.
BEST-EVER CHOCOLATE CAKE
Ingredients
2 cups all-purpose flour (plus extra for flouring the baking pans)
2 cups sugar
1/2 cup powdered cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1 cup Crisco oil (your favorite vegetable oil will work)
1 cup buttermilk
1 cup boiling water
1 teaspoon vanilla
Directions
1. Preheat oven to 350 degrees. Grease and flour three 8-inch cake pans. Set aside.
2. In a large mixing bowl, combine the flour, sugar, powdered cocoa, baking soda and salt.
3. In a medium bowl (preferably one with a pouring spout, such as a 4- or 8-cup measuring cup), combine eggs, oil and buttermilk. Add this liquid mixture to the dry ingredients.
4. Add boiling water and vanilla to the batter. Mix well. Batter will be thin. Pour batter into prepared cake pans. Bake for 30 to 35 minutes. Remove from oven and let cool on rack for 10 to 15 minutes before removing the cake layers from the pans. Let layers cool until ready to assemble with Chocolate Icing below.
CHOCOLATE ICING
Ingredients
2 cups sugar
4 tablespoons (1/2 a stick) butter
1/2 cup milk
1/4 cup white Karo syrup
1 6-ounce package semi-sweet chocolate chips
1 teaspoon vanilla
Directions
1. In at least a 3-quart pot, add all ingredients. Bring to a full boil over high to medium-high heat. Stir continually to prevent mixture from boiling over the pan. Boil and stir for 2 minutes. Remove from heat and add chocolate chips and vanilla. Mix until chips are melted into icing.
2. Let cool about 20-30 minutes. As the icing cools, it will tighten and harden. Monitor the icing until it reaches a consistency that is still easy enough to spread but will hold its shape and not run out between the cake layers or down the sides during the frosting process.
"Over 10 years ago I tried a pão de ló in Portugal - the shops have these cakes all lined up along the bench surrounded by frilly paper," says Mat Lindsay. "The traditional version is a classic eggs and sugar kind of thing and never has cocoa, but our take is kind of like a chocolate fondant self-saucing pudding. It's really simple to make and there's no mess; you serve it in the paper that you bake it in."
2½ tbspDutch-process cocoa8egg yolks2eggs100 gmcaster sugar50 gm(⅓ cup) plain flour, siftedPouring cream (optional), to serve
RICHMOND, VA – Executive Chef and Restauranteur Chef Malcolm Mitchell gave us a taste of Maryland with his yummy crab cakes and microgreen salad! Come on out and meet him Saturday, February 3rd as he will be part of the culinary line up at the 2018 Richmond Women’s Health and Fitness Expo from 10am – 4pm at the Greater Richmond Convention Center presented by CBS 6.
PUBLISHED: 12:51 30 January 2018 | UPDATED: 12:51 30 January 2018
Peanut poke cake by Charlotte Smith- Jarvis. SARAH LUCY BROWN
Archant
I’m not into diets in any way, shape or form, but I admit, I always feel a pang of post-Christmas/New Year guilt and jump onto the healthy eating bandwaggon. In previous years I’ve emptied my pockets at the local health food store, splashing out on miso pastes, carbless noodles, coconut oil and various flavours of green tea (which all taste like trees to me). But this year I’ve just been eating sensibly and moving more. A key part to the success of any healthy eating plan is not to deny yourself the odd treat. Life’s too short to give up chocolate completely! I’m not a fan of the oversweet purple wrappered choccie bars my kids love, so when I need a sweet fix I get out the baking bowl. And I can think of nothing more indulgent and worth temporarily breaking a health kick for than this ‘poke cake’. The name comes from the fact you poke holes all over it and drizzle over a filling, which seeps into every nook and cranny. I’ve made this with Baileys panna cotta poured over before - oh yes! This peanut version scrumdiddlyumptious and freezes nicely too - just in case you need to store it out of you line of sight!
Peanut caramel poke cake
(serves 8-10)
Ingredients
For the base: 175g unsalted butter, 100g caster sugar, 75g brown sugar, 3 large eggs, beaten, 115g plain flour, 60g cocoa powder, 3tbsps milk, 2tsps baking powder
For the filling: 1 tin sweetened condensed milk, 100ml single cream, 100g peanut butter
For the topping: 300g milk chocolate, 200ml double cream
To finish: Finely chopped peanuts and 1 Crunchie bar (or handful honeycomb) smashed up
Method
Grease a 20cm by 30cm deep baking dish and set the oven to 170C. Whish together the ingredients for the base until thick and creamy. Spoon into the prepared dish and bake for 20-25 minutes until spongy. Allow to cool.
For the filling pour the condensed milk into a pan and simmer on a low heat, stirring constantly until it’s thick like custard. Add the cream and peanut butter and cook on low for five minutes.
Poke holes all over your cake with the end of a wooden spoon and pour over the warm filling. Allow to set.
Melt the chocolate and cream for the topping together and pour over, spreading evenly. Crumble over the nuts and honeycomb and allow to set before devouring.
http://www.eveningnews24.co.uk/views/poke-cake-recipe-chocolate-peanut-caramel-1-5374705
Spicy sticky cauliflower is, as the name probably already reveals, baked cauliflower in a strong and gooey marinade. Sprinkle with roasted sesame seeds and fresh spring onions. Super simple! Ultra delicious! The perfect side dish for —yes, almost everything!
Per Serving Calories: 227 | Carbs: 44 g | Fat: 5 g | Protein: 7 g | Sodium: 639 mg | Sugar: 32 g
Gluten-free, vegetable-centric vegan recipes. Hi, I’m Maria, a 35-year-old vegan, plant-based veggie lover. I live in Copenhagen, Denmark and work full time on my blog Vanlose Blues. I create recipes with a deep passion for vegetables and because I just can't help my self. My recipes are all gluten-free, easy to make, full of flavor, and of course; vegetables.
In celebration of Mardi Gras, Kit Wohl's WWL-TV Cookbook Studio presents this recipe for a sweet treat. The recipe is courtesy of Kit's book New Orleans Classic Celebrations (Pelican Publishing). Kit appears regularly in the kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m.
KING CAKE
CHEF TARIQ HANNA, SUCRÉ
One of America’s top-10 pastry chefs, Tariq Hanna of Sucré, has elevated the King Cake to rare beauty and set New Orleans talking when he introduced his elaborate, extravagant king cake. It quickly became the carnival benchmark. Cream cheese and cinnamon are added to the buttery cake then pastel lustres shimmer their version including baker’s glazes, and dusts. The specialty decorating items are available at craft stores and online. Otherwise, traditional King Cakes are decorated by pouring the white glaze over the cake, and sprinkling with colored sugars.
When did New Orleans get so silly over King Cake? The Mardi Gras season, when this place gets downright giddy, rules over all our celebrations. We toss glittered shoes from floats and festoon trees with beads. And we eat King Cake. This carnival delicacy appears on Twelfth Night then disappears by Ash Wednesday, leaving only crumbs. Not satisfied to just let it be a classic cinnamon-laced and iced, bread-like cake, King Cake creativity has gone to extremes. If any rules apply (and here most don’t), coloring almost anything edible with purple, green, and gold qualify it as King Cake. It’s the freewheeling legacy of a celebrated, storied city, one where excess is ... king.
INGREDIENTS
For the Dough:
2/3 cup whole milk
5 tablespoons sugar
1 1/2 teaspoons instant yeast
1 teaspoon kosher salt
2 3/4 cups unbleached all-purpose flour
2 large eggs, room temperature
1/2 cup unsalted butter, cut into 1-inch pieces, plus 1/2 tablespoon, melted
For the Filling:
8 ounces cream cheese
1 egg yolk
1/8 cup sugar
1 teaspoon vanilla extract
zest of 1 lemon
For the Cinnamon Sugar:
1/2 cup sugar
1 tablespoon cinnamon
For the Glaze:
2 cups confectioner’s sugar
1/2 cup whole milk
1 teaspoon vanilla extract
METHOD
Make the Dough
1. In a stand mixer, combine the milk, sugar, yeast, salt, and flour on a low speed. As the dough comes together, add the eggs, one at a time. Then mix in the butter gradually, making sure it is completely incorporated. Do not over mix.
2. Place dough in a clean bowl and cover with plastic wrap. Keep at room temperature and allow dough to rise until it has doubled in size, usually 1 to 1 1/2 hours.
3. Remove the plastic wrap and punch the dough back down with your hands. Cover with fresh plastic wrap and let rise until doubled, about 30 minutes.
Make the Filling
1. In a small mixing bowl, mix the cream cheese, egg yolk, sugar, vanilla extract, and lemon zest together until smooth.
Make the Cinnamon Sugar
1. In a small mixing bowl, combine the sugar and cinnamon thoroughly.
Assemble the Cake
1. Preheat oven to 360 degrees.
2. On a lightly floured surface, roll the dough out into a rectangle about 1/4-inch thick. Cut the dough in half lengthwise.
3. Spoon the cream cheese filling onto the top 1/3 of each piece of dough. Dust the whole piece with cinnamon sugar. Bring each of the two long edges together and seal completely. Using your hands shape the dough into two long cylinders.
4. Overlap carefully, twisting them together to form a two-stand braid. Bring the two ends of the braid together to form an oval ring and press together to seal.
5. Gently place the ring seam-side down on a baking sheet lined with wax paper and let it rise to double in size, about 30 minutes.
6. Bake for 20 to 25 minutes, or until golden brown. If the top has reached a golden brown before the bottom is finished, cover the top with foil and lower the heat to 325 degrees. Allow to cool. Slice into 2” pieces.
Make the Glaze
1. Mix the sugar, milk, and vanilla extract together until smooth and divide into three small bowls. Color each separately with a drop of green, yellow or purple
(or combine red and blue) food colors.
2. Brush each glaze over the cooled cake and sprinkle with lustre dust. Serve the King Cake when the glaze has dried or keep covered until ready to serve.
King Cake babies are available on line, or use a dried bean or nut meat. Cut a slit in the bottom of the King Cake and insert the baby. Caution guests to take care biting down. Or, place the baby on top of the cake for everyone to admire.
For colored sugar
1 cup granulated sugar, large crystals
Place 1/3 cup sugar in each of three small jars with lids. Add two to three drops of food coloring in each one. Cover with lid, and shake until color is evenly distributed throughout the large sugar crystals. Add food coloring, drop by drop until the desired shade is achieved.
Coat the top of the oval king cake with glaze. Immediately sprinkle the colored sugars.in alternating rows of purple, green and gold. Cut and serve.
This recipe is courtesy of Sucre and Kit Wohl's book New Orleans Classic Celebrations (Pelican Publishing). Kit appears regularly in the kitchen on the Sunday edition of Eyewitness Morning News, Sundays at 6 a.m.
© 2018 WWL-TV
http://www.wwltv.com/life/food/kit-wohl-recipe-sucre-king-cake-recipe/511816607There is just something so luxurious about red velvet cake. The name probably has something to do with it, yeah — but beyond that, between the vibrant red hue and its subtle cocoa flavor, it's really a dessert force to be reckoned with. However, though it's one of the most luxurious desserts there is, it's not exactly something you consider making for yourself after you get home from a long day at work. But it can be — there's a way to simply make a single serving of red velvet cake with this recipe for one person, and it's so easy that you can make it every night if you want to. You'll always have fresh cake, and you'll never have to deal with making room in your fridge for leftovers — win/win. Plus, around this time of the year, red velvet recipes are perfect for getting in the Valentine's Day spirit.
And yes, this means you don't need to share the cake you make with anyone but yourself. You made just enough for you — they can make their own if they really want to! Just give them this recipe! I personally love to make single serving recipes because I live alone, so it's also a great technique to prevent food wasteand to help me keep space in my refrigerator. Plus, the food is always fresh when you make just enough for one serving at a time. See you never, stale cake.
Check out the recipe below.
Pre-heat the oven to 325 degrees Fahrenheit.
Wash and clean an empty tuna can with warm water and soap. Remove the lid completely, and double check for any sharp edges. Don't forget to peel away the label, too.
Grease the tuna can with butter or coconut oil. Set aside.
1. In a bowl, combine the egg, oil, vanilla extract, and vinegar. Add at least seven to eight drops of red food coloring, and mix well.
2. In a separate container, combine the flour, sugar, baking soda, and cocoa powder. Stir until thoroughly combined.
3. Add the dry ingredients to the wet ingredients, and mix well. For a deeper red hue, add more food coloring.
If you'd like, add 1/4 cup of chocolate chips for an extra chocolate-y cake.
4. Pour the batter in a greased tuna can.
5. Bake for 15 to 18 minutes or until a toothpick comes out clean. Let the cake cool, then remove from the can.
6. Finish off the cake with a single serving of frosting. Garnish with chocolate chips or sprinkles, if you'd like.
This tiny red velvet cake is beautiful on its own, but like all homemade treats, you have complete reign over the finished product. Feel free to customize the recipe, starting with these tasty ideas:
Traditionally, red velvet cake is served with cream cheese frosting. You can easily make a small batch by mixing two tablespoons cream cheese, 1/8 teaspoon of pure vanilla extract, and 1/8 cup of powdered sugar. And if you're feeling real lazy? Smear it right on. Go on, I won't judge you.
White frosting is the conventional choice for red velvet cake, but if you want to add even more color, add a drop or two of red food coloring. Mix it up for a pretty pink hue.
For an extra dose of chocolate goodness, add 1/8 cup of chocolate chips to the actual batter. It's an easy way to enjoy even more chocolate with every bite.
The mild yet sweet flavor of coconut works so well with red velvet cake. Toss 1/8 cup of coconut flakes into the batter, or sprinkle a handful on top.
Fresh berries like blueberries, blackberries, and raspberries complement the color (and flavor) of red velvet cake. Simply add 1/8 cup to the actual batter or use as a garnish. Hello, gram-worthy dessert.
Too cute, right?
These pancakes are made with chickpea flour, which is naturally gluten-free, full of protein, super delicious and usually pretty cheap compared to other gluten-free flours. These are so tasty and could easily be made into a couple of big pancakes rather than mini ones, you could even fold them over and stuff them like an omelet.
Per Serving Calories: 236 | Carbs: 21 g | Fat: 16 g | Protein: 7 g | Sodium: 229 mg | Sugar: 1 g
Hi, I’m Bo, I’m a plant based, peanut butter loving foodie from the UK. I love creating healthy sweet treats and flavourful vegan dishes.
This porter cake recipe is quickly and easily made and, though it tastes good fresh from the oven, it is best kept for about a week in an airtight tin.
It is very versatile and lasts very well for a couple of weeks... if it actually will last that long in your house!
Serves 12-16
Ingredients:
- 450g plain flour
- 1 rounded teaspoon baking powder
- ½ teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 pinch salt
- 225g demerara sugar
- 225g butter
- 450g mixed dried fruit, such as sultanas, currants, raisins
- 110g mixed peel
- 1 orange, grated zest
- 2 eggs, beaten
- 1 large tablespoon black treacle
- 350ml Porter, such as Guinness
- 2 tablespoons apricot jam
- 1 tablespoon water
Method:
1. Preheat oven to 180°C/gas mark 4. Line a 20cm round cake tin with greaseproof paper. Make sure the tin is well greased so as to allow the cake to just slip out when it is cooked.
2. In a large bowl, sieve the plain flour with the baking powder, cinnamon, nutmeg and salt. Mix these ingredients well to make sure the baking powder is well dispersed.
3. Add in the sugar and the butter. Rub the butter into the mix with your fingertips until it resembles breadcrumbs.
4. At this stage, add in the mixed dried fruit, mixed peel and orange zest and mix well.
5. In a separate bowl, whisk together the eggs, treacle and porter and add into the dry ingredients. Beat well with a wooden spoon until well combined together. Ensure that there is no trace of the dry ingredients at the bottom of the bowl.
6. Pour the cake mixture into the previously prepared tin and bake on the middle shelf of the preheated oven for 45 minutes. At this stage, reduce the heat to 150ºC/gas mark 2 for a remaining 1 hour 15 minutes or until a skewer inserted in the cake comes out clean.
7. Allow the cake to cool in the tin and then remove the cake and place it on a serving platter. Place the apricot jam in a small saucepan with 1 tablespoon of water and bring to a rapid boil. Brush the cake with the boiled apricot jam, which will give a really nice glaze to the cake. The cake is now ready to be served and it is delicious served either hold or cold.
Check the cake after an hour and, if it is browning too quickly, cover with a double layer of greaseproof paper or tin foil until baked.
Recipe credit - Edwad Hayden
Irish Porter CakeBrian Clarke at Harry Weir Studio
225g (8oz) Baking Margarine, softened
225g (8oz) Caster Sugar
4 Medium Eggs, beaten
30ml (2 tbsp) Whole Milk
275g (9 ½ oz) Plain Flour
3 sachets /15g (1 tbsp) Dr. Oetker Baking Powder Tub
1 sachet /25g (1oz) Dr. Oetker Fine Dark Cocoa Powder Tub
2.5ml (1/2tsp) Dr. Oetker Madagascan Vanilla Natural Extract 35ml
Dr. Oetker Extra Strong Gel Food Colour Hot Pink
340g (11½ oz) Unsalted Butter, softened
600g (1lb 5oz) Icing Sugar
60ml (4 tbsp) Whole Milk
7.5ml (1 ½ tsp) Dr. Oetker Madagascan Vanilla Natural Extract 35ml
Dr. Oetker Extra Strong Gel Food Colour Hot Pink
100g (3 ½ oz) Dr. Oetker Fine Cooks’ Dark Chocolate 54%
4 Café Curl Wafers (Halved)
Mini chocolate flakes
You may like: Show Stopping Trifle Recipe
Enjoy!
Let us know your thoughts of this drip cake recipe below…
This gooey chocolate cake, excerpted from Mia Lundin and Ulrika Davidsson’s The Hormone Balance Cookbook, is the perfect thing for satiating any chocolate cravings you’re having—except it’s completely refined-sugar-free and packed with hormone-balancing ingredients. The avocado and walnuts are filled with healthy fats that nourish your hormones and keep your blood sugar balanced, avoiding the insulin spike and crash (and the cascade of hormone fluctuations that follows!) of most desserts. The antioxidant-rich orange peel, vanilla powder, and cacao add additional cell-supporting antioxidants. The best part? It’s super easy to make.
https://www.mindbodygreen.com/articles/hormone-balancing-raw-chocolate-cake-recipeEveryone still on that healthy January buzz?
We have to admit we've fallen off the wagon on more than one occasion but we're doing our best and something that a lot of people seem to be trying this year is Veganuary.
If you're forgoing all meat and animal products this month but not used to vegan cooking, you might be finding it tricky to find meals that are tasty and filling, but fear not - Bosh is on hand.
The page shares plant-based recipes on Facebook and one of its videos has become the most-watched vegan recipe on the social network, according to Glamour.
Behold, Bosh's hummus pasta.
The recipe looks fairly easy (you'll need chickpeas, garlic, tahini, olive oil, lemon juice, red onion, sun dried tomatoes, spinach and linguine) and adaptable, so you could always sub in other ingredients and flavours that you like to make it suit you.
We'd go for a carbonara vibe ourselves - a dollop of mustard in the hummus, some chopped mushrooms and a bit of sweetcorn would just make this for us.
Another pasta recipe that caught our eye on the Bosh page is this one for what they call 'guacaroni' - macaroni in an avocado-based sauce.
What's not to love?
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For those who love to make everything from scratch and want an effortless recipe, you’ll love these sesame crackers! The ingredients are minimal, and you can modify the shape and size. You can even opt out of the smudge of sugar in the recipe. They pair well with hummus but you can serve it with whatever you like, and they can easily be made in bulk!
Total Calories: 237 | Total Carbs: 23g | Total Fat: 15g | Total Protein: 6g | Total Sodium: 138mg | Total Sugar: 4g
Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com
