Black Forest Cake
5 ounces bittersweet chocolate, cut into bits
5 tablespoons unsalted butter
l/3 cup water
5 large eggs
1 cup sugar
1 cup cake flour
2 pounds canned sour cherries, drained, reserving the juice
l/3 cup sugar
5 teaspoons cornstarch
2 tablespoons Kirschwasser liqueur
1 cup sugar
1/2 cup water
l/4 cup Kirschwasser liqueur
Whipped cream topping:
l envelope gelatin
2 tablespoons Kirschwasser liqueur
3 cups well-chilled heavy cream
1/3 cup sifted confectioner' s sugar
l cup dark chocolate shavings for garnish
Make the cake: Preheat oven to 350 degrees F. Butter three 7-inch cake pans, line them with wax paper and butter and flour the paper. In the top of a double boiler set over simmering water melt the chocolate with the butter, and water, stirring until smooth. Remove the pan from heat. Into a bowl sift together the flour and salt. In a bowl with an electric mixer beat the eggs with the sugar for 5 to 10 minutes, or until batter ribbons when beaters are lifted. Fold flour mixture into egg mixture until just combined and fold in chocolate mixture gently but thoroughly.
Pour batter into pans, smoothing the tops, and bake for 10 - 15 minutes, or until cake tester inserted in center comes out clean. Let cool in pans 5 minutes. Run knife around edge of pans and invert onto racks to cool completely.
Make the filling: In a saucepan combine reserved cherry juice, sugar and cornstarch. Bring mixture to a boil over moderate heat, stirring, and simmer, stirring, for 1 to 2 minutes, or until thickened. Stir in cherries and kirschwasser liqueur, transfer to a bowl and let cool. Filling may be made 1 day in advance and kept covered and chilled.
Make the syrup: In a saucepan combine the sugar and water, bring to a simmer, stirring, and simmer until sugar is dissolved. Remove pan from heat and stir in Kirschwasser liqueur. Let cool.
Make the whipped cream topping: In small saucepan combine gelatin and Kirschwasser liqueur and let soften 5 minutes. Gently heat mixture over low heat, stirring, until liquid is clear. Remove from heat. In chilled bowl with chilled beaters beat cream until it holds soft peaks, add sugar and beat until it holds stiff peaks. Add gelatin mixture in stream, beating, and beat until it holds stiff peaks.
Assemble cake: Invert one layer of cake onto a cardboard round, brush with some of syrup and spread half cherry filling over it. Spread 1 1/2 cups of whipped cream over cherries, sprinkle with 1/4 cup chocolate shavings and invert second layer of cake onto first layer. Brush with syrup, spread with remaining cherry filling and top with 1 1/2 cups whipped cream, spreading it into an even layer. Sprinkle with 1/4 cup of chocolate shavings and invert third layer onto cake. Brush top with syrup and spread remaining whipped cream over top and sides of cake reserving about 2/3 cup for garnish. Coat side of cake with some of remaining chocolate shavings. Transfer remaining whipped cream to a pastry bag fitted with a large star tip, pipe rosettes decoratively around top edge of cake. Sprinkle top of cake with remaining chocolate shavings and let cake stand, covered and chilled, for at least 3 hours and up to 8 hours.
Yield: 8 to 10 servings Fruit Cocktail Cake
1 can fruit cocktail (including the juice)
1 egg, well beaten
3/4 cup sugar
1 1/2 cup flour
1 t. baking powder
1 t. baking soda
pinch of salt
Mix and put in 9 x 13 pan.
Top with 1 cup brown sugar mixed with 1/2 cup ground nuts.
Bake 20 to 25 minutes - about 375 degrees. Serve with whipped cream or
ice cream. Almond Cake With Raspberry Sauce
...has the consistency of cheese cake
3/4 cup sugar
1/2 cup unsalted butter, at room temperature
8 ounces almond paste
1 tablespoon Kirsch or Triple Sec
1/4 teaspoon almond extract
1/4 cup all-purpose flour
1/3 teaspoon baking powder
1 pint fresh or 1 (12-ounce) package frozen, red raspberries
2 tablespoons sugar (or less) to taste
Combine sugar, butter and almond paste, blending well; beat in eggs,
liqueur and almond extract. Gently blend in flour and baking powder just
until mixed. Do not overbeat! Pour batter into a buttered and floured
8" round pan. Bake at 350 for 40 to 50 minutes or until tester comes
out clean. Invert on a cake plate and sprinkle with confectioners'
Sauce: Combine ingredients in a blender container and pure. Press
through a sieve to remove seeds. Serve over thin slices of cake.
Chocolate Applesauce Cake
PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
1/2 cup butter or margarine, softened
1 1/2 cups sugar
2 cups all-purpose flour
2 tablespoons baking cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups unsweetened applesauce
1 cup semisweet chocolate chips
1/2 cup chopped pecans
2 tablespoons sugar
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time,
beating well after each addition. Combine dry ingredients; add to the
creamed mixture alternately with applesauce. Pour into a greased 13-in.
x 9-in. x 2-in. baking pan. Combine topping ingredients; sprinkle over
batter. Bake at 350 degrees F for 30-35 minutes or until a toothpick
inserted near the center comes out clean.
Nutritional Analysis: One serving (prepared with margarine and egg
substitute) equals 283 calories, 274 mg sodium, trace cholesterol,
44 gm carbohydrate, 4 gm protein, 12 gm fat. Diabetic Exchanges:
2 starch, 2 fat, 1 fruit. Cocoa Cake & Cocoa Fudge Frosting
2/3 cup butter or margarine
1 2/3 cups sugar
2 cups flour
2/3 cup cocoa
1 1/4 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
Cream shortening, sugar and eggs until fluffy; beat with mixer
(on high) 3 minutes; reduce to low. Combine flour, cocoa, baking
soda, baking powder and salt; add alternately with 1-2/3 cup milk
to creamed mixture. Pour into 2 greased and cocoa-dusted 9" cake
pans. Bake at 350 F for 35 minutes, or until a toothpick inserted
in the middle comes out clean. Cool 10 minutes; remove from pans.
Frost with Cocoa Fudge Frosting
Cocoa Fudge Frosting
1/2 cup butter or margarine
1/2 cup cocoa
Cream butter or margarine and cocoa.
3 2/3 cups powdered sugar
7 Tbsp. milk
1 tsp. vanilla
Beat to spreading consistency. Frost cake when it's completely
6 tablespoons reduced-calorie stick margarine
1/4 cup unsweetened cocoa powder
1/2 teaspoon chocolate extract
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup plus 2 tablespoons granulated sugar
12 packets or 4 teaspoons bulk Sweet'n Low granulated sugar
1/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 teaspoon grated orange peel
1/2 cup buttermilk
2 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1. Preheat oven to 325 degrees F. Spray bundt pan with nonstick cooking
spray; set aside. In small saucepan
over medium heat, melt 2 tablespoons margarine; remove from heat.
Stir in cocoa and chocolate extract. Set aside
to cool. Into small bowl, sift together flour, baking powder,
baking soda and salt. Set aside.
2. In large bowl with electric mixer at medium speed, cream remaining
margarine, sugar, 9 packets Sweet'n Low
(or 3 teaspoons bulk), egg substitute, vanilla and orange peel.
Beat in reserved chocolate mixture. Add flour mixture
alternately with buttermilk, beginning and ending with flour and
beating well after each addition.
3. In large metal bowl with electric mixer at high speed, beat egg
whites, cream of tartar and remaining
Sweet'n Low until stiff peaks form. Spoon into prepared pan. Bake
30 minutes or until wooden toothpick inserted
in center comes out clean. Cool 10 minutes. Remove cake from pan
and cool completely on rack.
Makes 12 servings.
Serving size: 1/12 recipe
Exchanges: 1 Starch, 1 Fat
Nutrition: 112 Calories, 3 g Protein, 18 g Carbo, 4 g Fat 3 minute Chocolate Cake
1/4 cup Almond meal or low-carb bake mix
1 Tablespoon Cocoa
1/4 teaspoon Baking Powder
3 Tablespoons Splenda
2 Tablespoons sour cream
1 Tablespoon Water
In a 2 Cup Pyrex measuring cup, blend all dry ingredients. (yes, you can
in the same measuring cup you mix it up in - or you can put in a
Add water, melted butter and egg...mix thoroughly. Cover with
plastic wrap. To
vent, cut small slit in center of plastic wrap.
Microwave on high for 1 minute. Cool a bit, eat warm with whipped cream
completely to ice cake. This could serve at least 2 people. When
this comes out
of the microwave, it looks a bit wet but dries as it cools. Cake
without icing is
Can use Erythritol (1.8 carbs total) instead of the Splenda to
bring down the carb
Can frost with an icing made by combining Twist and Cream Cheese
or flavored sugar-free yogurt.
Can substitute sour cream for the butter.
Reduce the butter to 1-1/2 Tbsp, the splenda to 2 packets, leave
out the water and
add 1-1/2 Tbsp SF Davinci's Raspberry, French Vanilla, Caramel or
other. Double-Chocolate Cream Roll
1-1/2 tsp shortening
5 eggs, separated
1 tsp vanilla extract
1 cup + 2 tsp confectioners' sugar, divided
3 tbsp baking cocoa
1/8 tsp salt
1-1/2 cups cold fat-free milk
2 pkg (3.3 oz. each) instant white chocolate or vanilla pudding mix
1 tub (8 oz.) frozen reduced-fat whipped topping, thawed
3 tbsp fat-free caramel ice cream topping, divided
1/2 cup chopped walnuts, divided
1 tbsp fat-free hot fudge ice cream topping, warmed
Heat oven to 350 F. (180 C)
Coat a 15xx1" baking pan with nonstick cooking spray; line with
parchment paper, coated with nonstick cooking spray. Set aside.
In a large mixing bowl, beat egg yolks on high speed until thick and
lemon-colored. Beat in vanilla. Combine 1 cup confectioners' sugar,
cocoa and salt; gradually add to egg yolks.
In a small mixing bowl, beat egg whites until stiff peaks form. Fold
into egg yolk mixture. Spread into prepared pan. Bake 14 - 16 minutes
at 350 F. or until cake springs back when lightly touched. Immediately
invert cake onto a kitchen towel dusted with remaining confectioners'
Gently but quickly peel off parchment paper. Roll up cake in towel,
jelly-roll style, starting with a short side. Cool completely on a wire
In a small mixing bowl, beat milk and pudding mix on low speed for 2
minutes. Fold in whipped topping. Set aside 1 cup.
Unroll cake; spread remaining filling evenly over cake within 1/2" of
edges. Drizzle with 2 tbsp. caramel topping; sprinkle with 6 tbsp.
walnuts. Roll up again.
Spread reserved filling over cake roll. Drizzle with hot fudge sauce
and remaining caramel topping. Sprinkle with remaining walnuts. Cover
and refrigerate at least 1 hour before serving. Refrigerate any
Makes 12 servings.Chocolate Pound Cake
1 cup each butter or margarine, softened; shortening
1/4 cup cocoa
1/2 tsp each baking powder, salt
3 cups each sugar, all-purpose flour
5 large eggs
1 cup milk
1 tbsp vanilla extract
Heat oven to 325 F. (165 C)
Beat butter and shortening at medium speed with mixer about 2 minutes
or until creamy. Gradually add sugar, beating at medium speed 5 - 7
minutes. Add eggs, 1 at a time, beating just until yellow
Combine flour and cocoa, baking powder and salt; add to butter
mixture alternately with milk. beginning and ending with flour
mixture. Mix at low speed just until blended after each addition.
Stir in vanilla.
Pour batter into a greased and floured 10" tube pan. Bake 90 minutes
or until a long wooden pick inserted in center comes out clean. Cool
in pan on a wire rack 10 - 15 minutes; remove from pan, and let cool
completely on wire rack.
Makes 1 (10") cake. Cake Tips
When a cake recipe calls for flouring the baking pan, use a bit of
the dry cake mix instead, no flour mess on the outside of the cake.
For perfect shaped cakes or jelly rolls, first grease the pan, then
line it with greased waxed paper. After baking, invert pan and peel
off the waxed paper. No more broken corners or edges! Great for
fudges and bars!
When frosting cakes, always anchor the bottom cake layer to the
serving plate or lazy Susan with a dab of frosting. That way, the
cake won't slide about as you frost. This also helps keep a cake
from sliding on its plate during transit. The frosting will hold the
cake in place deliciously and your dessert will arrive in perfect
In a pinch, a large bowl makes a handy cake cover!
To prevent icing from running off your cake, try dusting the surface
lightly with cornstarch before icing.
When filling and frosting a cake, place first layer(s) with bottom
side up; place last layer with the top side up.
For best results in cake baking, let eggs, butter and milk reach
room temperature before mixing.
A handy substitute for cake flour: 1 cup minus 2 tablespoons of all-
purpose flour equals 1 cup cake flour.
To prevent nuts and fruits from sinking to the bottom of a cake
during baking, warm them a bit in the oven and toss them with flour.
Shake off excess flour before mixing them into the batter.
If cake flour is hard to find, you can make your own with all-
purpose flour: for every cup of cake flour called for in a recipe,
substitute a cup of all-purpose flour but replace 2 tablespoons of
the flour with cornstarch.
I hope you all have fun making it.Here are my Other Collection
http://www.india-forums.com/forum_posts.asp?TID=1526259&PID=35582272�Mocktails & Cocktails Recipes
Edited by digitalone 33 - 22 November 2010 at 10:04pm