How To Prepare A Mocha Pudding Cake

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The Mocha Pudding Cake is a big hit for kids of all ages. It's simple to prepare and the hot chocolate pudding rests under a thick blanket of moist mocha cake. Poppy-Seed cakes are also a good choice for birthdays. Lot of the birthday parties which I attended had one of the either of two types of cakes.

One of them is the chocolate-fudge cake and the other is the poppy-seed cake. I love this cake because it is unlike traditional cake recipes. The taste and texture is so unique.For total decadence, scoop it into bowls and serve drizzled with heavy cream (or milk). This mocha pudding cake is ready for picnics, potlucks and parties. Better save this recipe because you'll be asked to make it again and again.

1 cup unbleached all-purpose flour or whole grain pastry flour

1-2 cups sugar

1/2 cup unsweetened cocoa powder (fresh)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Pinch of ground cinnamon

1/2 cup organic 2% milk

1/4 cup organic canola oil

1 teaspoon vanilla extract

1/2 cup packed brown sugar

1 cup hot brewed coffee

Preheat the oven to 350 degrees. Coat a 10" deep-dish pie plate with oil spray.

In a large bowl, mix the flour, 3/4 cup sugar, 1/4 cup cocoa, the baking powder, baking soda, salt, and cinnamon. Stir in the milk, oil, and vanilla (the batter will be thick).

Spread in the prepared pie plate and sprinkle with the brown sugar, remaining 1/4 cup sugar, and remaining 1/4 cup cocoa. Pour the hot coffee over top.

Bake until the cake is set on top and the pudding starts to bubble up through the cake, 30 minutes. Cool in the pan for 10 minutes. Use a spoon to serve.

Recipe For the Best Chocolate Cupcakes

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This chocolate cupcake recipe is so easy to make and so delicious it will satisfy all your chocolate cravings. It has a wonderfully decadent chocolate flavour and can be topped with a fluffy chocolate frosting or a chocolate ganache.

But the secret to a great chocolate cupcake is to use the best quality chocolate you can afford. Nothing else gives you that true chocolate flavour.

The ingredients you will need are as follows:

60g (2 oz) dark eating chocolate, chopped coarsely
2/3 cup water
90g (3 oz) softened butter
1 cup firmly packed brown sugar
2 eggs
2/3 cup self raising flour
2 tablespoons cocoa powder
1/3 cup almond meal

Preheat your oven to 170oC (325oF) and line a 12 hole muffin pan with paper cases.

The first step is to melt the chocolate. Place chocolate and water in a double boiler over simmering water and stir until chocolate is smooth. Remove from heat and allow to cool slightly for 5-10 minutes.

Combine the sifted self raising flour, cocoa powder and almond meal in a small bowl.

In a small mixer bowl beat the butter, sugar and eggs with an electric mixer until the mixture is light and fluffy. Transfer to a large bowl.

Gradually stir in the sifted flour and cocoa alternately with the still warm chocolate mixture. Add chocolate mixture slowly so as not to scramble the eggs and mix until just combined.

Spoon into paper patty cases but only three quarters fill the cases. Bake in oven for about 25 minutes. Cakes are ready when they spring back slightly to the touch or when a skewer inserted in the centre comes out clean. Leave cakes in pan for about 5 minutes before transferring to a wire rack to cool.

You are now ready to ice and decorate your cakes. You can make these cupcakes extra special by decorating them with chocolate leaves and chocolate flowers. They are sure to be a hit with everyone, both young and old.

Chocolate Fondue - Two Delicious Recipes

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Are you an old pro when it comes to making delicious desserts? Do your guests rave about your cakes and pies? The next time you have company over for dessert, why not try something different. Chocolate fondue has been in and out of fashion since the seventies and most people have tried it at least once. But if you want to try something new and exciting There are many different dessert fondues out there to satisfy just about anyone with a sweet tooth.

Recently dark chocolate has been in the news being declared as a new heart healthy food. Dark chocolate retains more flavonoids that other varieties of chocolate such as milk chocolate, white chocolate, cocoa or chocolate syrup. New research has also determined that eating a diet high in flavonoids helps reduce the risk of cardiovascular disease. Obviously this doesn't mean that you should run to the store to buy some candy bars. But it does mean that when eaten in moderation, dark chocolate can be a healthy choice as a dessert.

And whether is good for you or not, who can resist a fondue pot of hot melted chocolate just waiting for your to dip something into it. What better way to enjoy strawberries, bananas and other ripe fruits. But don't stop there. Be sure to try dunking some salty treats into the chocolate such as pretzels and potato chips. Mixing sweet and salty foods creates a unique flavor that you are sure to enjoy.

So not only is chocolate delicious, but it is now considered a heart healthy food as well. Those are some excellent reasons to add a few chocolate fondue recipes to your recipe book. Why not try one of these chocolate fondue recipes tonight?

Dark Chocolate Fondue

12 ounces Premium Dark Chocolate (chopped)
3/4 cup Whipping Cream
2 teaspoons Kahlua or other coffee liqueur (optional)

- Over low flame, heat whipping cream until warm (DO NOT BOIL)
- Slowly add the chopped dark chocolate while stirring
- Stir until the mixture becomes smooth
- Stir in liqueur

To Dip:

Strawberries, Bananas, Sliced Apple, Cubes of Pound Cake, Cubes of Angel Food Cake, Pretzel Sticks, Chunks of Pineapple, Marshmallows, Potato Chips

Mint Chocolate Fondue

1/2 cup Heavy Cream
2 tablespoons Peppermint Liqueur
8 ounces Semisweet Chocolate

- Warm the heavy cream over medium low heat
- Add liqueur
- Grate the chocolate or break into small pieces and slowly add to mixture while stirring
- Stir until the chocolate is melted

To Dip:

Candied Fruit, Pears, Peach Slices, Cubes of Pound Cake, Cubes of Angel Food Cake

The Best Carrot Cake Recipe on Earth

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Growing up, friends and family always raved about my mom's delicious carrot cake. As a child, the idea of eating a cake made from carrots seemed a little odd, but once I got past the initial apprehension, I too found her carrot cake to be one of my favorite desserts.

Below is the exact recipe. I hope you enjoy it!

Mom's Delicious Carrot Cake Recipe

Ingredients:

(Cake)

2.0 Cups of Sugar

1.5 Cups of Vegetable Oil

2.5 Cups of Self-Rising Flour

3.0 Cups of Grated Carrots

4 Eggs

1 Teaspoon of Vanilla

1 Teaspoon of Baking Soda

2 Teaspoons of Cinnamon

(Icing)

8 Ounces of Original Kraft Philadelphia Cream Cheese

1 Stick of Margarine

1 Box of Powdered Sugar

1 Teaspoon of Vanilla

1 Cup of Chopped Peacans

Instructions:

Mix the sugar and vegetable oil in a large bowl. Add the eggs and vanilla, along with self-rising flour and cinnamon. Using a Kitched Aid or other mixing device, add the baking soda and carrots and mix until the batter is uniform. Pour batter into 3 round cake pans (makes 3 layers). Bake at 350 degrees for 30 minutes. Once done, put on racks to cool.

To create the icing, combine the cream cheese, margarine, powdered sugar, and vanilla, and mix until consistent. Add the chopped peacans and stir. Apply the icing in between layers and on the top and sides of the cake once the layers have cooled.

Finally, enjoy one of the finest tasting desserts ever created!

Chocoholics, Rejoice! Two Easy Recipes for Chocolate Sheet Cakes

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Here are a couple of recipes that are perfect for busy chocoholics. The Chocolate Fudge Sheet Cake makes the average 9 x 13-inch size cake better known as 1/4 sheet cake. The Easy German Chocolate Sheet Cake makes a large cake that serves 48. It is perfect for parties or taking to church socials, family reunions, workplace luncheons, etc where there will be a large crowd. It is simple as it uses a cake mix.

EASY GERMAN CHOCOLATE SHEET CAKE
1 pkg German Chocolate Cake Mix
1 large egg
2 egg whites
1 3/4 cup water
nonstick cooking spray
1 can (14-oz) fat-free sweetened condensed milk
1/3 cup sweetened flaked coconut
1/3 cup chopped pecans
3/4 cup butter, softened
1 lb powdered sugar
1/3 cup unsweetened cocoa powder
1 tsp vanilla extract
3 to 4 tbsp milk

Preheat oven to 350 degrees.

In a large mixer bowl combine cake mix, egg, egg whites, and water. Beat mixture at medium speed of electric mixer 3 to 4 minutes or until creamy. Spray a 15 x 10-inch jelly roll pan with the nonstick cooking spray. Pour batter into the prepared pan. Bake for 15 minutes at 350 degrees.

In a small bowl combine the sweetened condensed milk, coconut, and pecans. Spread the mixture over the warm cake. Broil on lowest oven rack about 2 minutes or until golden brown. Remove from oven and allow to cool.

In a medium mixer bowl, beat together the butter, powdered sugar, cocoa powder, and vanilla using medium speed. Beat mixture until blended; gradually adding milk, beating until smooth and spreadable. Spread over the cake.

Yield: 48 servings.

CHOCOLATE FUDGE SHEET CAKE
3 eggs
1 1/2 cups sugar
1/2 cup milk
1 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup butter
4 oz semisweet chocolate

Preheat oven to 350 degrees. Grease a 9 x 13 x 2-inch baking pan; set aside.

In a medium bowl, whisk eggs, sugar, and milk together. In a large bowl, mix together the flour, baking powder, and salt. Pour the egg mixture into the flour mixture and mix until well blended.

Melt the butter and chocolate in the top of a double boiler set over gently simmering, not boiling water. Cool slightly. Blend chocolate mixture into the batter. Pour batter into the prepared pan. Bake for 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack. After cake is cooled, spread with your favorite frosting.

Enjoy!

Hassle-Free Diabetic Dessert Recipes

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It all comes down to being a matter of habit - once you begin to anxiously scan every possible edible thing set before you for its possible effects on your diabetes, once great recipes no longer appear to be what they are (and instead take the form of multicolored 3-D graphs and charts that plot sugar, proteins, fats and carbohydrates) you know that great food is a thing of the past to you. This is what it means to live life as a Type I diabetic - always aware of how much insulin courses through your body. Most people wouldn't mind being diabetic if they didn't have to give up so much in their diet that they prized. Nothing can matter more to the health of a diabetic then, than inventive recipes that will take the sting out of the kind of sacrifices that are called for. When people are no longer called upon to sacrifice the taste in their food for their health, they will no longer take the risk of trying something tempting. Here are a couple of diabetic dessert recipes that should go a long way in making this possible.

Chocolate cake has to be the most difficult food give up for any diabetic. Let's get started with the first of our diabetic dessert recipes - a method for chocolate cake. To begin with, place three-quarters of a cup of Fudged Sweet Topping in warm water to help loosen it up. Beat two eggs until fluffy, and add in a cup of strawberry apple butter and a teaspoon of vanilla. Add in the fudge sweet topping, a quarter cup of milk, a quarter cup of Fruit Sweet, 2 cups of flour and mix thoroughly. Once done, all you need to do is to pour it into a greased cake tin, and bake at 350 degrees for 45 minutes.

Next on our list of diabetic dessert recipes comes a delicious low-calorie cheesecake and that should really make up for all that you have had to give up for your condition. Get 12 ounces of ricotta cheese (low-fat), and mix it in with 4 egg yolks, three quarters of a cup of Fruit Sweet, and beat thoroughly. Add in two-thirds of the cup of milk powder, and beat in a blender until everything is properly mixed in. Throw in 2 teaspoons of vanilla, and squeeze in half a lemon (and throw in the rind as well). At this point, you can throw in the egg whites that you separated to begin with, and press the whipper button until everything's nice and frothy. Get a cake pan and butter it all up - the bottom and the sides too. Crush up some graham crackers and coat the bottom of the pan evenly through. Now, you can pour in the mixture you just made and bake it at 350 degrees for about three-quarters of an hour. To make sure that the cake doesn't dry out too much, leave a pan of water in the oven for moisture. You could make this with any kind of cheese of course. And it should transport you to a time when you never had to watch what you ate.

Caramel Crunch Fudge Dessert Cake Recipe

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When it comes to making a dessert cake that the entire family would enjoy, this is one of my favorites to make. What makes this cake so fantastic is it's chocolate fudge-like consistency with the nutty crunchy topping. If you are a chocolate lover, then this one is for you.

Cake Ingredients:

1/2 cup butter, softened

2 oz. (2 squares) unsweetened chocolate

1 cup water

1 cup quick rolled oats

1 cup granulated sugar

1 cup brown sugar, firmly packed

1/2 cup chocolate flavored syrup

1/2 cup cold coffee

1 teaspoon vanilla extract

3 eggs

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

Topping Ingredients:

1/3 cup butter, softened

1/4 cup whipping cream

3/4 cup brown sugar, firmly packed

1/2 cup finely chopped nuts

Preheat oven to 350 degrees. Lightly grease a 13 x 9" baking pan.

In a large saucepan, melt the butter and chocolate squares; stir in water. Bring chocolate mixture to a boil. Stir in the rolled oats, granulated sugar, brown sugar, chocolate syrup, coffee liquid, vanilla extract and eggs; mix until all ingredients are well combined. Stir in the all-purpose flour, baking powder and salt into the chocolate mixture, mixing well.

Pour the cake batter into your prepared baking pan. Bake in a 350 degree oven for 25-30 minutes or until the cake tests done when lightly touched in the center. You can also use a cake tester, if it comes out clean, it's done.

In a medium-sized saucepan, combine all of the topping ingredients in the order that they are given. Bring to a full boil over medium heat, stirring the mixture constantly. Reduce heat and simmer for an additional 3 minutes or until the mixture has slightly thickened. Pour this hot mixture over your hot cake.

Place cake back into your oven and bake for an additional 3-4 minutes or until the topping is hot, bubbly and slightly browned. Remove cake from the oven and let it cool before serving.

Cupcake Frosting Recipes

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Cupcakes and cakes are actually made from the same ingredients. If you have a favorite frosting recipe that tastes great on a cake, rest assured it will taste just as great on a cupcake.

Most frostings are Buttercream Frosting, unless it's on a cake from a bakery in one of the major grocery store chains. Buttercream Frosting is one of the easiest to make and as it's a base-type frosting it goes with almost any type of cupcake flavor.

Buttercream Frosting Recipe

Ingredients:

1/2 cup solid vegetable shortening or lard
1/2 cup (1 stick) butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar
milk - added a tablespoon or two at a time until desired consistency is met

Makes: About 3 cups of icing

In large bowl, cream shortening/lard and butter with electric mixer, first on a low speed to blend then on a high speed to whip. Add vanilla while still blending. Add powdered sugar, slowly and one cup at a time, beating well on medium speed. It is important to start on a lower speed and work your way up when using powdered or confectioner's sugar as it tends to go flying when immediately mixed on a high speed. Scrape sides and bottom of bowl often with a spatula. When all sugar has been mixed in, icing will seem dry. Add milk and beat at medium speed to blend, then at a high speed until fluffy. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. If using stored frosting, be certain to mix again before use, as the shortening and butter will separate.

As Buttercream Frosting is a base frosting, a variety of additions and variations of this recipe are acceptable on all levels. The most basic change you can make is the color, simply by adding a food coloring. Another suggestion is to add melted baker's chocolate or unsweetened cocoa for a delicious chocolate frosting, though additional sugar or milk may be necessary if the consistency changes due to the addition.

Another popular frosting recipe is Cream Cheese Frosting, well-liked on Carrot Cake, Chocolate and Red Velvet cupcakes and cakes. Chocolate can be added to this recipe as well, to alter the flavor a bit and folding in some walnut crumbles will make this delicious frosting seem almost German in flavor.

Cream Cheese Frosting

Ingredients:

2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract

Instructions:

Blend the cream cheese, butter and vanilla with a mixer until well combined and smooth. Slowly and a little at a time, add the powdered sugar, sifted after measuring, on a low speed until all sugar is added and there is no danger of flying out of the bowl when the mixer is on a high setting. Additional powdered sugar might be needed to achieve the desired consistency and sweetness level.

With these two basic recipes, the sky's the limit when it comes to icing cupcakes. A small amount of imagination and a desire to create are the only skills you need to make some tasty and attractive cupcakes, whether it's for a party or the family.

How to Make a Halloween Graveyard Cake

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This cake or cupcakes are perfect for kids halloween parties and make a great presentation for classroom parties as well.

Graveyard Cake Ingredients

1 (18 1/4 oz.) package Devil's Food Cake Mix9 x 12 inch Baking Pan

10 ozs. Chocolate Filled Cookies (Oreos), crushed or Gingersnaps

6-10 Oval shaped Butter Cookies (Pepperidge Farm Milanos)1 can prepared Vanilla FrostingAssorted tubes of Cake Decorating Gel in Halloween colors
(orange, yellow, brown, etc.)

1 cup Candy Corn or Pumpkin Shaped Candies

1/4 cup Colored Sprinkles or Colored Crystal Sugar in harvest colors
(orange, yellow, brown, etc.)

Ghost shaped marshmallows (Halloween version of Easter peeps)

Click here to view a photo of the finished Graveyard Cake.

Method:

Bake cake according to package directions or recipe. Let cool completely.Spread frosting evenly over finished cake.

Using gel frostings, write silly spooky sayings on the top half of the Milano cookies such as "RIP", "BOO", "B.A. Ghoul", "M.T. Tomb", "Justin Time", and "Yul B. Next".

Press the cookies halfway down into the cake here and there to resemble standing tombstones.

Arrange the ghost marshmallows and candies around the tombstones.

Top with colored sprinkles or sugars.

Serves 8-12.

Options:

You can use other cake flavors, if you pair them with a complementary cookie topping. For example, if you use a pumpkin flavored cake, you might want to use vanilla frosting and crushed gingersnaps.

If you can't find marshmallow ghosts with the Halloween candy in your local store, you could use dollops of whipped cream instead. Remember they should be piped on just before serving, or keep the cake chilled to prevent the ghosts from sagging.

Add a couple of mini chocolate chip eyes to each whipped cream ghost.

Variation:

Make individual ghost or tombstone cupcakes.

Chocolate Chip Cookie Recipes With A Difference

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If you're looking for some delicious yet somewhat different kind of chocolate chip cookie recipes, then you came to the right place. Chocolate chip cookies are probably the best loved of all the cookies. They even put chocolate chip cookie dough in ice cream. There are all kinds of chocolate chip cookies, oatmeal chocolate chip cookies, chocolate, chocolate chip cookies, chocolate chip pecan cookies and lots more.

Store bought chocolate chip cookies are good, but nothing beats hot melt in your mouth chocolate chip cookies straight from the oven. You can find all kinds of chocolate chip cookie recipes that can satisfy your chocolate chip cookie cravings, but maybe you would a chocolate chip cookie recipe that's a little out of the ordinary. The two chocolate chip cookie recipes I have put here are a bit different then what you would usually see and I think you're going to enjoy them both.

Hawaiian Chocolate Chip Cookie Recipe

This is a chocolate chip cookie with a Hawaiian twist.

Ingredients You Need:

1 cup Shortening (preferably butter flavored variety)

3/4 cup Sugar

3/4 cup Brown sugar

1 Egg

1 tsp Vanilla extract

1 1/2 cups Flour

1 tsp Baking powder

1 tsp Baking soda

1/8 tsp Salt

2 cup Quick oats

1 cup Coconut (shredded)

1 cup Macadamia nuts (chopped coarsely)

1 cup Chocolate chips or chunks

How To Prepare:

Preheat oven to 325 degrees F. In electric mixer, cream together shortening and sugars until light and fluffy. Add egg and vanilla, beating well. Sift together flour with baking powder, baking soda and salt. Mix flour mixture into creamed mixture. Stir in oats, coconut, nuts and chips. Shape into 1 1/2 inch balls. Place on un-greased cookie sheets and flatten with bottom of a glass dipped in flour. Bake for about 14-16 minutes or until lightly browned.

Double Mint Chocolate Chip Cookie Recipe

Keep your breath smelling fresh with these great tasting mint chocolate chip cookies.

Ingredients You Need:

3/4 cups Margarine

1 1/2 cups Brown sugar firmly packed

2 tbs Water

2 cups Chocolate chips

2 Eggs

2 1/2 cups Flour

1 1/4 tsp Baking soda

1/2 tsp Salt

12 oz Andres mint candy (2 boxes)

How To Prepare:

Melt margarine, add chips and stir until partially melted. Remove from heat and stir until chips are completely melted. Pour into large bowl. Add brown sugar and water and cool slightly. At high speed, beat in eggs one at a time. Reduce to low speed and add dry ingredients. Stir until blended. Chill dough. When ready to bake, line cookie sheets with foil. Preheat oven to 350 degrees. Roll dough into very small balls (about 1/2 teaspoon per ball). Place 2 inches apart and bake for 10 minutes. Remove from oven and while cookies are still on pan, place half a candy piece on each cookie. Remove to waxed paper, wait about a minute and swirl the candy pieces across top of cookie.

These two chocolate chip cookie recipes show that you can do different things with this well loved cookie and make it even better.

Making Cookies With Cake Mix

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Have you ever turned a cake mix into cookies? Did you know it was possible to make homemade cookies from cake mix? As a mostly from scratch baker, recipes for cake mix cookies had escaped my attention. But recently, I began experimenting with them in the name of kitchen science.

And now I am discovering creative cake mix cookie recipes everywhere I look. You can make cookies from any mix flavor you choose. The options are endless. There are hundreds of recipes for bar cookies, drop cookies, rolled cookies, and shaped cookies from which to choose.

When I mentioned to my mother and grandmother that I was having fun trying out cookies with a mix, my grandmother said that one of her neighbors makes all her cookies that way and it was hard to tell them from scratch.

Why Use Cookie Recipes that start with boxed mix? Are cookies made from mixes for everyone? Probably not. If you are an experienced baker who believes in baking only from scratch, they won't be for you.

But, if you love baking shortcuts and the convenience of boxed mixes, they are worth a closer look.

Cake Mix Cookies are perfect for:

Helping inexperienced bakers build their confidence.
Busy home bakers who like easy cookie recipes with short ingredient lists and minimal equipment.
Baking with kids since there is less mixing and measuring to do.
When the pantry is bare and/or money is short. You can usually pick up cake mix on sale for $1 or less.
When you want homemade cookies in a hurry.

Tips for Cookie Baking Success

Read the recipe all the way before beginning to bake and follow the directions closely.
Don't over mix the cookie dough.
Only drop cookies on cool cookie sheets; never warm.
Line your cookie sheets with parchment paper or silicone liners.
Don't over bake your cookies. They should be set around the edges, but still a bit soft on top.
Cool your cookies completely, before storing them so they don't get soggy.

Some of the delicious cake mix cookies I've discovered so far include recipes for:

Applesauce Cookies
Banana Cookies
Chocolate Chip Cookies
German Chocolate Cookies
M&M Cookies

Cake Recipes - What Are the Best Cake Recipes in the World?

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This text will continue the topic of cakes and cake recipes. In my last two articles I have written about the best cake recipes in Poland. This time I will give you some examples of the best cake recipes from the world. As always I will be writing about cakes that are cheap, tasty and easy to prepare. So read this text to the end and I'm sure that you will like the information included in it.

The first cake that I would like to present comes from Germany. It's chocolate cake that is very tasty. A lot of people adore this cake. The German chocolate cake recipe includes cocoa, hot water, butter or margarine, sugar, eggs, flour, soda, buttermilk or clabber. It's very special, because it tastes like chocolate, but you don't add chocolate to it. You can also add some additions like caramel and other things. As you can see the ingredients are also very cheap and the cake is also very easy to prepare.

The next cake is very popular in the world (especially in Europe). It's French cake. There are lots of French cake recipes. There are lots of opinions that French cake is difficult to prepare. In fact it only takes a lot of time to prepare because you have to wait for 12 hours, but the process is very easy. I think that French cake is a good dessert. Here you can find ingredients that are included in all French cake recipes. These ingredients are cold water, salt, butter and flour. They are also very cheap. In my opinion you should try to prepare this cake. I recommend it.

The next cake recipe that I would like to describe comes from Spain. It's called very simple - Spanish cake. It's very cheap cake and you can prepare it very fast. It's worth it, because its taste is fantastic. You can prepare Spanish cake by using such ingredients as eggs, flour, sugar, baking powder and vinegar. You also have to make a special flock (some kind of cream). You don't need expensive ingredients for flock. You need milk, butter, eggs, tidbits, nuts, chocolate, coffee and spirit. The cake is tasty and there are many different Spanish cake recipes, so you can use other ingredients than these presented in this article.

That's all I wanted to write about the best cake recipes in the world. I hope these facts were interesting for you. I hope you are going to try cakes that I described in this text. Maybe you will look for recipes for other cakes from the world. I hope you have enjoyed this article. Please be very patient and very soon I will write more culinary articles. I hope that you are going to read them. I believe that they will be very interesting for you and they will give you some important culinary information.

Most Perfect Chocolate Cake

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Ingredients for cake:

1-cup Cocoa

2-cups water, boiling

2¾-cups flour

2-teaspoons baking soda

½-teaspoon salt

½-teaspoon baking powder

1-cup butter, softened

2½-cups sugar

4-large eggs

1½-teaspoons vanilla

Ingredients for cake filling:

1-cup heavy cream

¼-cup powdered sugar

1-teaspoon vanilla

Instructions:

In medium bowl combine cocoa with boiling water; mix with wire whisk till smooth and cool completely. In a separate bowl mix flour, soda, salt and baking powder; preheat oven to 350°. Grease well and lightly flour 3 (9x1½-inch) layer cake pans. In large bowl of electric mixer at high speed beat butter, sugar, eggs and vanilla, scraping bowl occasionally, until light, about 5 minutes. At low speed beat in flour mixture and cocoa mixture. Divide evenly into pans; smooth top. Bake 25 to 30 minutes until top springs back when pressed with finger. Cool in pans 10 minutes. Carefully loosen sides with spatula and remove cakes to cool on racks.

Filling: Whip cream with sugar and vanilla; refrigerate. To assemble cake, on plate place a layer, spread with half of cream, then second layer and spread with rest of cream. Add 3rd layer then frost. (See frosting on next page)

Serves 8

MOST PERFECT CHOCOLATE CAKE FROSTING

By: Cristie Will

Ingredients:

6-ounces Semi Sweet Chocolate Chips

½-cup Light cream

1-cup Butter

2½-cups Sugar, powdered

Instructions:

In medium saucepan, combine chocolate chips, cream, butter; stir over medium heat until smooth and remove from heat. With whisk blend in 2½ cups of powdered sugar over ice; beat until it holds shape.

This is a lot of work, but worth it.

Makes between 3½ to 4 cups of icing

Cakes For Any Occasions

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Cakes are made with love and effort. Every celebration that happens in your house is not complete without cakes. Homemade cakes recipes are easy to bake and your family and friends will surely love it.

There are cake baking tips that is easy on the budget and you can do it yourself. Try these homemade cakes recipes for the perfect occasion.

CHOCOLATE PUDDING CAKE

Ingredients:
1. Plain flour - 125 grams
2. Caster sugar - 165 grams
3. Unsweetened cocoa powder - 6 tbsp.
4. Semi skimmed milk - 4 fl. Oz.
5. Baking powder - 2 tsp.
6. Salt - 1/4 tsp
7. Safflower oil - 2 tbsp.
8. Light brown sugar - 6 tbsp.
9. Vanilla extract - 1 1/2 tsp.
10. Icing sugar - 1 tbsp.
11. Shelled walnuts, chopped - 1 oz.

Baking procedure:
a. Lightly butter a 23 cm. pie dish and dust it with cocoa powder.
b. In a bowl, sift together 100g of the caster sugar, flour, salt, 3 tablespoons cocoa powder and baking powder.
c. Add milk, oil and 1 tsp. vanilla extract then stir to combine all dry ingredients.
d. Stir in the walnuts and spread the cake batter evenly in the pie dish.
e. Mix the remaining caster sugar, 3 tbsp cocoa powder and brown sugar.
f. Stir the remaining 1/2 tsp. vanilla extract and 8 fl oz. water. Pour the liquid mixture in the pie dish.
g. Bake the cake in a pre heated oven at 375 Fahrenheit for about 20 minutes.
h. Sift the icing sugar before serving. Serves 10

Another mouth watering cake recipe is the COFFEE SPONGE CAKE

Ingredients:
1. 1 tbsp. instant coffee
2. 1 cup boiling water
3. 2 cups flour
4. 3 tsp. baking powder
5. 1/2 tsp. salt
6. 6 eggs egg white and egg yolk separated
7. 1/2 tsp. cream of tartar
8. 2 cups sugar
9. 1 tsp. vanilla

Procedures:
a. Dissolve coffee in boiling water and set aside to cool
b. Sift together flour, baking powder and salt then set aside
c. Beat the egg white and cream of tartar until soft then add 1/2 cup sugar; 2 tbsp. one at a time beating constantly. Continue beating until it is very stiff then set aside
d. Beat the egg yolk until well blended; gradually adding all ingredients alternately with coffee. Beat for 5 minutes in high speed
e. Pour into greased pan. Bake at 350 degrees Fahrenheit for 50 minutes or until done.

Try this simple and ready to make BANANA CAKE

Ingredients:
1. 2 cups flour
2. 1 cup sugar
3. 2/3 cup shortening
4. 3/4 cup mashed banana
5. 3 eggs
6. 1 tbsp. baking powder
7. 1 tsp. refined salt
8. 1 cup milk

Procedures:
a. Mash the banana by adding 1/4 cup milk to avoid discoloration. Set aside
b. Mix flour, baking powder and salt
c. Cream shortening, add 2/3 cup sugar gradually, add egg yolk until well blended
d. Add flour and milk then add the mashed banana
e. Beat egg white and the rest of the sugar until stiff
f. Fold into batter and pour into baking pan
g. Bake at 250 degrees Fahrenheit for 45 minutes

These are just some of the cake recipes that are very easy to make. Just remember to have the right baking tools, ingredients and techniques for a perfect and delicious cake for any occasion.

Italian Cream Cake Recipe - Delicious Dessert Recipes

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Are you looking for an excellent dessert to follow the perfect Italian meal, romantic wedding cake, or just a recipe to break the chocolate cake monotony? If so, you definitely want to consider an Italian cream cake recipe.

Cake Ingredients:

2 cups of white sugar
6 large room temperature eggs.
Cooking spray
1/2 cup of unsalted butter
2 cups of all purpose flour
1tsp of baking soda
1 cup of low fat or regular buttermilk
1/2 cup of coarsely chopped pecans
1 tsp of real almond extract
1 tsp of real coconut extract
1 tsp of real vanilla extract
1/2 cup of sweetened flaked coconut
1 tsp of salt

Cream Cheese Icing Ingredients:

4 oz of unsalted butter
4 cups of powdered sugar
1 tsp of real vanilla extract
8 oz of cream cheese
One cup of pecans (toasted or un-toasted)

Italian Cream Cake Recipe Directions

The Icing:

Step One: Combine butter, powdered sugar, vanilla extract, and cream cheese in a medium bowl.
Step Two: Beat the ingredients until light and creamy( about three minutes.) Be careful not to over beat, or the icing will be too runny.
Step Three: Set the nuts aside. They will be used at the end.
Step Four: Cover and refrigerate the icing.
Note: Do not add nuts to the icing. It will make the icing very difficult to spread.

The Cake:

Step One: Preheat oven to 350 degrees.
Step Two: Evenly spray 3 (9 inch) round cake pans with the cooking spray.
Step Three: Dust the pans with flour, and then shake off excess flour.
Step Four: Set the pans aside.
Step Five: In a large bowl, combine sugar and butter. Use an electric mixer to beat on medium speed; until it is an even creamy consistency.
Step Six: Separate egg yolks and whites. Reserve the egg whites for use in a moment.
Step Seven: Add one egg yolk and beat the mixture well. Add another egg yolk and beat the mixture well. *You will only use two of the egg yolks.
Step Eight: In a separate bowl, mix flour, salt, and baking soda.
Step Nine: Add the 1/4 of the flour mixture to the creamed mixture, and mix well.
Step Ten: Add 1/4 of the buttermilk, and mix well.
Step Eleven: Continue to alternate flour and buttermilk, until all of it is used.
Step Twelve: Stir in the vanilla, coconut, and almond extracts.
Step Thirteen: Stir in the pecans and coconut.
Step Fourteen: Use an electric mixer to beat the egg whites on high speed, until a stiff peak forms. Be careful not to over beat.
Step Fifteen: Gently fold egg whites into batter.
Step Sixteen: Pour batter into pans.
Step Seventeen: Bake for 23 minutes.
Step Eighteen: Let the pans cool for 10 minutes. Then, gently remove cake from pans.

Icing The Cake:

Step One: Line a plate or cake dish with wax paper. You can use one of the pans to trace a circle for the exact size.
Step Two: Place one layer on the plate, and ice with ¼ of the icing. Repeat with each layer.
Step Three: Use the final 1/4 of the icing to ice the sides of the cake.
Step Four: Sprinkle the pecans on the top of the cake and along the sides. You can use a piece of wax paper to press the pecans into the icing.

It may sound a little tedious, but this Italian cream cake recipe is well worth it!

Chocolate Cake Recipes

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There are few puddings sweeter than the traditional chocolate cake. It is one meal guaranteed to bring smiles to faces of those young and old. Contrary to the opinions of less advanced chefs, making chocolate cake can be quick and easy. With a combination of a little skill and the right recipe, anyone can make a chocolate cake to die for.

A good chocolate cake needs to have certain characteristics to ensure that it is fully enjoyed by all who partake of it. Firstly it needs to be moist. A good chocolate cake will be light and fluffy and free of dryness. It will also be rich in chocolate flavor while at the same time not being too sweet for the average pudding lover.

A good simple chocolate cake recipe will comprise of two parts. The first part is the mixing of the dry ingredients in a small to medium bowl depending on the size of the desired output. The second part involves adding the wet ingredients and cooking. Both parts of the procedure should take relatively the same amount of time.

Another important aspect of your chocolate cake creation is to get the best quality ingredients. When mixed, poorer quality ingredients can dramatically damage the taste of the finished product so make sure to use good brand name ingredients such as Cadbury cocoa.

Preparation for chocolate cake making is very easy and can be a fun experience to share particularly with children. It's also a recipe that affords plenty of individual style to be included as the finished cake can be topped with a range of ingredients other than the standard icing sugar.

All up from start to finish you should have a chocolate cake ready to eat in just over an hour!

Chocolate cakes are a great idea for children's birthday's parties or to take to a friends place as an addition to dinner. Chocolate Cake is great combined with ice-cream for dessert for guests or even a family treat.

In today's busy world, time is of the essence. To be able to make a great tasting chocolate cake pudding quickly and easily is a skill to be proud of. With the right recipe and a bit of practice you will be cranking out chocolate cakes that people will love in no time. Even if you don't have time to slave away all day in the kitchen, you can still become a domestic kitchen God or Goddess.

Tips On Making The Ultimate Chocolate Cake

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Baking the Ultimate Chocolate Cake can strike fear in the hearts of some cooks. Thoughts of a tasteless cake, icky frosting and other horrors fill their minds. But really, it's not all that hard if you use the right tools and just take things one step at a time. Also, try to stick with easier chocolate cake recipes to begin with until you're more confident in your cake making skills. Here are some steps to get you started on the path to cake baking nirvana!

Preparing the Pan:

-Always be sure to use the size pan that is called for in the recipe.

-Grease and lightly flour your pan prior to assembling the recipe.

-If the cake pan you are using has an elaborate design be sure to grease all the nooks and crannies of the design thoroughly. In this case it is better to use too much than too little.

-Another option is to use a vegetable non-stick spray. These work very well.

-Do not grease or flour your cake pan if you are making an angel food cake or a sponge cake as this may prevent the cakes from rising. You can, if necessary line the bottom of the pan with parchment or wax paper.

Mixing the Batter:

-Have all your ingredients at room temperature.

-Measure all your ingredients out prior to assembling the batter.

-Turn on the oven and preheat while you prepare your mixture.

-If you are using an electrical beater to mix your ingredients, only beat the mixture until the ingredients are blended. Do no over beat.

-If you are mixing your batter by hand, keep in mind it will take a bit more time to get the ingredients thoroughly blended.

-When making a cake with butter be sure the butter is soft prior to blending with the sugar.

-If your recipe calls for several eggs add them one at a time and blend them into the batter before adding the next egg. This is especially true if you are mixing by hand.

-Each chocolate cake recipe asks for a different type of chocolate. There are so many dark chocolate bars available on the market today. Do not limit yourself to just baker's chocolate. Use your favorite dark chocolate. Just be sure it is as least 70% cocoa.

Filling the Cake Pan:

-Do not fill the cake pan more than ¾ full to allow for rising.

-If you are using a square pan be sure to spread the batter into the corners.

-If you wish to use a square, rectangular or irregularly shaped pan instead of the round pan the recipe calls for be sure you make enough batter. To calculate how much batter to make, simply fill your substitute pan 2/3rd full with water. Transfer the water to the pan the recipe uses to judge volume. Adjust the batter accordingly based on how full the recipe pan gets when the water is added. If the recipe pan is overflowing, cut back on the batter. If the recipe pan is not full enough make extra batter.

-If you use a pan other than the one the recipe calls for keep in mind cooking time will vary.

Baking Cakes:

-Always bake the cake in a preheated oven.

-Glass or dark colored pans will retain more heat. Cook for the same amount of time but reduce the heat temperature by 25 degrees F.

-Bake your cake on the center rack of the oven so heat can circulate.

-If you are baking multiple pans do not let them touch each other.

-If you are using more than one rack, stagger the cake pans so they are directly over or under each other.

-If you notice the cake is baking unevenly then turn it several times during the cooking process.

-Start testing you cake about 8 minutes before the cake should be done.

-To test if your cake is done, insert a small toothpick into the center of the cake as far as you can. It should come out clean.

-Another way to test if a cake is done is to lightly press the cake surface. The depression should spring back if the cake is cooked thoroughly.

-Also a cake that is done will pull away from the sides of the cake pan.

Cooling Cakes:

-Let cakes made with butter cool in their pans for about 5 minutes. Then turn out onto a cooling rack. If it should stick, try to loosen gently with a spatula.

-Angel food cakes, chiffon cakes and sponge cakes must be kept in their pans and inverted to cool. If the top of the pan does not have little feet for the pan to stand on when you invert it then tip the pan over a large bottle with the neck of the bottle going through the hole of the pan. When cool, loosen with a knife and turn out.

Frosting a Cake:

-If you are short of time and you are making a layer cake, use jelly between the layers. Or place slice fruit between the layers and dust with confectioner's sugar.

-Better to make too much frosting than not enough. Extra frosting will keep very well in the refrigerator.

-If your frosting was not made from scratch or was "not cooked" spread it on a cake while the cake is warm.

-If you just made your frosting, it is best to spread on the cake after it is completely cooled.

-If your frosting calls for beaten egg whites and the whites are not stiff enough just put it in the top of a double boiler and beat over the simmering water.

-If you cream frosting is too watery place it in the refrigerator for several minutes, beat over ice or add a little more butter to thicken.

-If, on the other hand, your frosting is too thick, add a few drops of hot milk or water.

-If your cake is lopsided feel free to re-shape it using a sharp knife.

-If you are making a 3-layer cake and the middle layer has a rounded top, slice off the raised portion

-To frost set the bottom layer on a plate covered with strips of wax paper to catch and frosting that may drip. Spread you icing on the top of this bottom layer and add the top cake layer over the spread icing.

-Cover the sides of the cake first with frosting using a spatula or frosting knife.

-Pile the rest of the frosting on the top middle of the cake and swirl out to the edges.

-Remove the strips of paper once the frosting sets.

-Decorate as desired.

I hope these tips helped you in your quest for the Ultimate Chocolate Cake. Just remember to take it one step at a time and your cake will be the envy of the neighborhood!

Low Carb Cake

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Just because you are on a low carb diet doesn't mean you should never eat cake again. Reducing your carbohydrate intake is a lifestyle change and not a get slim quick diet. You should eat healthy because it is good for you, not because it makes you lose weight, that is just a benefit, although a very good benefit if you ask me.

When making low carb cakes, there are obviously some limitations since you cannot eat wheat flour and only a minimum of sugar. However, you can make some really delicious cakes, so low in carbohydrates you could eat cake every day if you wanted to.

Many people replace the sugar with an artificial sweetener such as splenda. Others don't like to use artificial sweeteners because they think it is important to eat as much natural food as possible. Therefore they use only natural sweeteners, stevia and erythritol are the most commonly used natural sugar replacements. Others use a mix of natural and artificial sweeteners as they think that gives the best results. I find I don't need things to be as sweet anymore as I used to, so I am sure a lot of carbohydrate addicts would not enjoy my cakes very much.

Nut cakes and cheese cakes are probably the most popular low carb cakes, you can also make some really nice dark chocolate cakes. My favourite is a dark chocolate cake which you can make using only butter, eggs, dark chocolate and your choice of sweetener. Yes, absolutely no wheat flour and it tastes great too.

Low carb coconut cake

- 4 egg whites
- Your choice of sweetener to replace 1.5 dl of sugar
- 2 dl shredded coconut
- 75 grams of shredded dark chocolate (minimum 70% cocoa, but the darker the better)

Stiff beat the egg whites with your sweetener. Fold the rest of the ingredients into your egg whites. Bake in preheated oven for 30-35 minutes at 180 degrees C.

Make a cake filling of whipped cream mixed with shredded dark chocolate.

3 Easy to Make Butter Cream Frosting Recipes

Are you tired of wasting your money on store bought frosting? If so, I have 3 of my favorite butter cream recipes to share with you. These recipes are fast, easy and taste delicious. You can spread the frosting onto cakes, brownies and cupcakes.

Here are a few tips:

1. Don't confuse granulated sugar with confectioner's sugar. They are different and can not be used interchangeably. Confectioner's sugar is also commonly called powdered sugar.

2. If you want delicious results, use butter. You will not get the same results if you use margarine.

3. Frosting is supposed to be thick and creamy. Don't over beat.

4. Only spread onto a completely cooled cake. After serving, refrigerate left-overs.

Chocolate Butter Cream

2 2/3 c. confectioners sugar

1/4 c. cocoa

6 tbps butter

6 tbsp milk

1 tsp vanilla

Combine confectioners sugar and cocoa in a small bowl. Beat butter with 1/2 cup of the cocoa mixture in a bowl. Alternately add remaining cocoa mixture and milk, beat until of spreading consistency. Stir in vanilla and mix until creamy.

Maple Butter Cream

4 tbsp. butter, softened

2 (3 ounce) pkgs. cream cheese, softened

4 1/3 c. confectioner's sugar

1 tsp. vanilla extract

1 tsp. maple flavoring extract

In a medium sized bowl, blend butter and cream cheese together. Gradually add in the confectioner's sugar, beating until smooth and creamy. Stir in vanilla and maple extracts. Let set for 5 minutes.

Classic Butter Cream

1 lb.box of powdered sugar

3/4 c. shortening

1/2 stick butter

1 tsp. vanilla

3 tbsp. flour

1/3 c. milk

Cream together shortening, butter and vanilla. Add flour with sugar and slowly add shortening mixture. Add milk to desired consistency.

Grandma's Old-Fashioned Chocolate Cake With Chocolate Icing

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When I was growing up as a small child, I always looked forward to the homemade chocolate cakes that my grandmother would make for my Birthday. In our family, my grandmother was a dedicated baker and would bake something for us every day. Thankfully, she passed on her love for baking to me.

This recipe is done the old-fashioned way and is topped off with some delicious chocolate icing. Once your cake is cooled, you will want to store it in a cake container. If it's hot and humid outside, I recommend storing it in the refrigerator.

Cake Ingredients:

1/2 pound butter, softened
5 eggs
2 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 cup evaporated canned milk

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the softened butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder and salt. Slowly add 1/2 of the flour mixture to the wet ingredients and beat for 1 minute. Pour in the 1/2 cup of milk and beat again, followed by the remaining flour mixture. Stir in the vanilla extract and beat again. Finally, stir in the 1/4 cup of evaporated milk and beat until all ingredients are well combined.

Note: If your batter seems really stiff, add a little additional milk.

Lightly spray a 9 x 13" baking dish with nonstick cooking spray. Pour the batter into the pan. Bake in a 350 degree oven for 35 to 45 minutes or until cake is done in the center. Cool cake on a wire rack.

Chocolate Icing Ingredients:

2 1/2 squares baking chocolate
2 cups granulated sugar
1/2 cup evaporated milk
1 teaspoon butter, softened
1 teaspoon vanilla extract

In a large saucepan, melt the baking chocolate over low heat. Stir in the granulated sugar and evaporated milk. Bring to a boil and boil for 2 to 3 minutes or until a soft ball forms when dropped into cold water. Remove pan from heat and stir in the butter and vanilla extract. Beat icing by hand until it is thick enough to spread on your cooled cake.

Healthy Cakes - How to Adapt Recipes and Enjoy Healthy Cakes

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Eating cakes as part of a healthy diet isn't a problem, but it's virtually impossible to be certain that cakes are healthy unless you make your own. That way, you know exactly what's in them and can enjoy them, knowing there are no unhealthy fats or additives lurking. There's nothing unhealthy about a cake made with wholewheat flour, organic butter, free-range eggs - as long as you don't eat the lot at one sitting! The taste and texture will be far superior to anything you can buy at the supermarket.

*Home-made cakes generally contain far less sugar than commercial cakes. Inspect the labels of bought cakes, and you'll find all sorts of food additives that you'd probably rather not eat, especially the spectacularly unhealthy trans fats and hydrogenated vegetable oils, present in many manufactured cakes, which have a proven link to the development of coronary heart disease.

*Home-made cakes are good value for money. Bought cakes are often very meanly sized. A home-made cake usually goes a lot further.

*Be selective about the recipes you use, and go for healthy cake recipes. Save the chocolate fudge cakes, or cakes with thick frostings for special occasions. Look for recipes that use fruit, nuts or carrots. It's a good way of getting extra fruit and veg into your diet. When you're choosing which recipe to make, think of banana cake or carrot cake.

*Use good, wholesome ingredients for truly healthy cake recipes. Choose organic when you can for ingredients such as sugar, flour, oats, fruits including candied and dried fruits, milk, eggs, butter.

*Use wholewheat flour instead of some, or all, of the flour in your recipe.

*Beware soft margarines sold specifically for cake making. These are often made with hydrogenated vegetable oils, and will render your lovely home-made cake as unhealthy as a greasy take-away muffin. Softened organic butter works fine in most recipes, or use a soft spread made from healthy olive or sunflower oils.

*Replace some of the sugar in recipes with fruit puree. Use apples, prunes or apricots. Stew in a little water until tender, blend, and use to replace an equal volume of sugar in your recipe.

*You can also replace some of the fat in the same way. Try replacing half the fat and half the sugar in a recipe with pureed apple. It's very successful, and adds moistness and a subtle fruity flavour.

*Traditional frosting or icing is high in fat and calories. Use low fat cream cheese in frosting recipes, or top your cakes with a sprinkling of toasted nuts instead. Try coating a cake with desiccated coconut before baking. The topping will bake to a delicious brown, crispy finish.

*Cake making is very satisfying, and if you choose simple healthy cake recipes, it's also very quick. Making a large cake takes about 10-15 mins to get the mixture together, plus baking time. Not long, for something that's so much pleasanter to eat, and so much better for you than manufactured cake.

*Cakes made from healthy cake recipes have a habit of disappearing. Before offering them, cut them into squares, or mark them out into slices, depending on the shape.

Baking - and eating - a healthy homemade cake is one of life's pleasures. Don't deny yourself - cook up a healthy cake recipe today!

Easy Chocolate Dessert Recipe

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Chocolate is one of the oldest processed foods enjoyed over the past millennium. It came from the tropical tree called cocoa. This tree is native to South America, Central America and Mexico. The seeds of the cocoa tree are dried and fermented and finally grounded and liquefied. As a result of these processes, pure unsweetened chocolate is formed.

There are different kinds of chocolate. Each is classified according to its composition and color. Milk chocolate is the combination of sugar, cocoa butter and milk. It is considered not a true chocolate because of the absence of cocoa solids formed from the processes involved in production of pure chocolate. White chocolate can be consumed by animals. The addition of sugar and fats makes up the third kind of chocolate. Dark chocolate has high cocoa content and is believed to have health benefits by reducing the occurrence of heart attack. One example of dark chocolate is semisweet chocolate which is used in cooking recipes. Sometimes vanilla is added for a more pleasing aroma.

Chocolate is enjoyed in a wide variety of preparations nowadays. If one would go to a nearby restaurant, cafeteria or snack bar, one would definitely come across chocolates in various attractive servings ranging from breads, cakes, drinks and ice creams.

Below is an easy chocolate dessert recipe that you can enjoy doing. It's a recipe on how to make your ice cream richer, creamier and attractive when served after a sumptuous meal. It is very easy to prepare.

Chocolate Caramel Sauce
Ingredients:

½ gallon vanilla ice cream of any flavor
10 caramels
¾ cup of Nestle Carnation Evaporated Milk
1 ¾ cups of Nestle Toll House Milk Chocolate Morsels

Directions: Combine caramels, 1 ½ cups morsels and evaporated milk in a saucepan under low heat. Continuously stir until mixture is smooth. Serve as a topping on ice cream.

This easy chocolate recipe has an estimated cooking time of ten minutes. It yields to seven servings of ¼ cup each. In case of left over, refrigerate and reheat in saucepan while continuously stirring.

You can also use this sauce to add flavor to your brownies and cheesecakes. You can even add peanut butter chips, colored chocolate chips to make it more attractive for kids. This stuff is heavenly and your friends will compliment you for its rich and tempting taste.

This is just an example of an easy to prepare chocolate recipe. Other recipes vary from their ingredients, procedures, cooking time, skill level and the number of servings. Nestle, a multinational packaged food company, offers a wide range of easy chocolate recipes for you to choose from to fit your interests. With its line of chocolate products, dairy products, and ice cream you can surely select a wide variety of easy recipe suggestions to satisfy your eagerness to learn more about easy chocolate recipes.

These easy chocolate recipes let you spend little time in your kitchen yet let you delight anybody's taste buds. These are easy to follow recipes that you alone can enjoy doing even on a busy day. Enjoy the chocolates. Enjoy the recipes.

Cherry Recipes in Honor of Our First President, George Washington

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Bring some history into your kitchen. Get the kids in the kitchen to help you bake some cherry treats. As you work together, talk to them about the early history of our country and our first President George Washington. This can lead to even more talks about our history. Don't leave it to the schools to teach your children the history of their country. Unfortunately, many of today's textbook don't even have the correct information in them. Let your kids learn from you as you build up our country in their eyes. Most kids like to bake cookies and these Chocolate Cherry Cookies would be a good project for you as they are simple and made from a cake mix. And they are diabetic friendly so even the diabetic children (of all ages) can enjoy them. Or you can use a regular chocolate cake mix for regular cookies. Tiny Cherry Cheesecakes are also a delicious choice and they are also diabetic friendly. However they, too, can be made regular by replacing the Equal with sugar. These tiny cheesecakes have a chocolate crust and who doesn't love chocolate and cherries together? And speaking of chocolate, how about some Oh-So-Easy Cherry Brownies?

CHOCOLATE CHERRY COOKIES

1 (8 oz) pkg sugar-free chocolate cake mix

3 tbsp skim milk

1/2 tsp almond extract

10 maraschino cherries, rinsed, drained and halved

2 tbsp white chocolate chips

1/2 tsp canola oil

Preheat oven to 350 degrees. Spray baking sheets with nonstick cooking spray; set aside.

In a medium mixing bowl, beat cake mix, milk and extract with an electric mixer at low speed. When mixture looks crumbly, increase speed to medium and beat 2 minutes or until smooth dough forms. (Dough will be very sticky.) Coat hands with cooking spray and shape dough into 1-inch balls. Place balls 2 1/2 inches apart on baking sheets. Flatten each ball slightly. Place cherry half in center of each cookie. Bake 8-10 minutes or until cookies lose their shine and tops begin to crack. DO NOT OVERBAKE OR COOKIES WILL BE HARD WHEN COOLED. Remove to wire racks and cool completely.

Place chips and oil in a small microwave-safe bowl and cook a few seconds at a time, removing and stirring until chips are melted. Drizzle over cooled cookies. Allow drizzle to set before serving.

TINY CHERRY CHEESECAKES

Crust: 1 cup all-purpose flour

1/3 cup Equal-Lite

1/4 cup cocoa powder

1/2 cup cold butter

2 tbsp cold water

Filling:

6 oz cream cheese, softened

1/4 cup Equal-Lite

2 tbsp milk

1 tsp vanilla extract

1 egg

1 can sugar-free or lite cherry pie filling

Preheat oven to 325 degrees. Grease 24 mini-muffins cups and set aside.To make crust: In a small mixing bowl, combine flour, Equal and cocoa. Cut in butter until crumbly. Gradually add water, mixing with a fork until mixture forms a ball. Divide dough and shape into 24 balls. Place in prepared miniature muffin tins and press dough onto the bottom and up sides of each muffin cup.

To make filling: In a mixing bowl, beat cream cheese and Equal until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon approximately 1 tablespoonful into each muffin cup. Bake for 15-18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top each cake with a dab of pie filling before serving. Store in refrigerator.

OH-SO-EASY CHERRY BROWNIES

If you are a fan of Black Forest Cake, you will love these cherry brownies.

1 pkg. (21.5 oz) brownie mix

1 cup cherry pie filling

1/4 cup oil

2 eggs

1 1/4 cups chocolate chips

Combine brownie mix, pie filling, oil, and eggs together and mix well. Grease bottom only of a 13" x 9" baking pan. Pour batter into pan. Bake at 350 degrees for 30 to 35 minutes until done. After removing from oven, sprinkle with the chocolate chips and spread when they melt. Cool and cut into squares. To make a tasty and pretty serving, top brownie square with a scoop of vanilla ice cream and a spoonful of the leftover pie filling.

Enjoy!

Carrot and Pecan Cake Recipe

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Pecans and carrots make a wonderful combo for anyone looking for a traditional and homemade taste. Among all the carrot cake recipes we've looked into, this one is perhaps the most easy and delicious to make. When you bake this wonder, make sure to set a good piece aside for you because it won't last!

Ingredients

3 Cups of grated carrots

4 Eggs

1 1/4 Cups of vegetable oil

2 Tsp. of ground cinnamon

2 Tsp. of vanilla extract

2 Cups of all-purpose flour

2 Tsp. of baking soda

2 cups white sugar

2 Tsp. of baking powder

1 Chopped pecans cup

1/2 Tsp. of salt

8 ounces cream cheese, softened

1/2 cup butter, softened

1 cup chopped pecans

4 cups confectioners' sugar

1 Tsp. of vanilla extract

Directions

Grease and flour a 9×13 inch pan and preheat oven to 350 °F.

Using a large bowl, beat together white sugar, oil, eggs and 2 teaspoons vanilla. Mix in baking soda, flour, salt, cinnamon, carrots, pecans and baking powder. Pour mixture into prepared pan. Put into preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center comes out clean. Take cake out of the oven and let it cool in pan for 10 minutes, then turn out onto a wire rack and let it cool at room temperature for at least 1 hour. While the cake cools down: In a bowl, combine cream cheese, confectioners' sugar, butter and 1 teaspoon vanilla. Beat until the mixture is creamy. Add in chopped pecans. Frost the cooled cake.

Dessert Recipe - Let Them Eat Chocolate Cake

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Baking a really good chocolate cake from scratch is not difficult. Anyone with rudimentary skills in the kitchen can manage it. Cake mixes are good, but with a little extra effort, you can make a cake the old fashioned way and really have a special dessert. About the only difference from using a mix is that you have to spend a couple minutes assembling the ingredients and then you are just blending it in a big bowl with an electric mixer.

In this chocolate cake recipe, you can use either cocoa powder or melt squares of unsweetened chocolate. This versatility adds to the convenience of the dessert recipe because you can use either form of baking chocolate, depending on what happens to be in the cupboard. Although you can also use either all-purpose flour or cake flour, a cake made with cake flour will have a finer and softer texture. Don't worry if you only have all-purpose flour. Your cake will still turn out fine.

When you go shopping for the ingredients, keep in mind that a good chocolate cake, or any chocolate dessert, starts with selecting a good chocolate. Going upscale, especially with something from Europe, is definitely worth the extra couple bucks. Common products from Hershey's or Nestle are just adequate, not great.

Chocolate cake recipe ingredients:

2 cups all-purpose flour or cake flour
2 cups sugar
1/2 cup vegetable oil
3/4 cup water
3/4 cup buttermilk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 ounces unsweetened chocolate melted and cooled OR 2/3 cup cocoa powder
 
Select the type of cake pan that you wish to use for baking. You can choose from two or three round 8 or 9 inch pans, bundt cake pan, or 13 x 9 inch rectangular pan. With shortening or butter grease your pan and then dust with flour. This ensures that the cake will not stick and comes out of the pans easily.
 
Preheat your oven to 350 degrees F. If using chocolate squares, melt them on very low heat or use a double boiler and then let the chocolate cool. If using the cocoa powder you can mix it in immediately with the other dry ingredients.
 
Assemble the dry ingredients into a bowl and then add the buttermilk, water, vanilla, oil, and eggs (and melted chocolate if that is what you are using). With an electric mixer, beat on high for 3 minutes until the batter has a smooth consistency with no lumps. If you don't have an electric mixer, use a large spoon or whisk and stir hard until batter is smooth.
 
Pour the batter into pans and bake according to these guidelines:
 
Round cake pans: 35 minutes
Bundt pan: 55 minutes
Rectangular pan: 45 minutes
 
Bake until a wooden toothpick inserted in cake comes out clean. If cake is still gooey bake another five or ten minutes, but you do not want the cake to get too dry. When baking is done, cool the cake in its pan or pans. When pans are cool to the touch, you can invert the pans and remove the cakes. Use a butter knife around the edges of the pan to loosen the cake if necessary.
 
Once the cake is completely cool, select the type of frosting you want to use. It is important to make sure that the cake is not the least bit warm before frosting because this will heat the frosting and make it sloppy.

Wheat Free Cake - Selection Criteria For Substitute Flour

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How to bake a wheat free cake?

Generally when you have wheat intolerance you have to eliminate all food with wheat, which includes one of our favorite dessert like cake. If you are a fan of cakes or pastries, do not despair. It is not the end of the world. Good news is you can use other wheat free flour in your cooking.

Even though wheat is the most common flour used in baking, it doesn't mean that it is the only one. There are various other types of flour which can be used for baking. You can also find some specialty shops which has premixes of the various wheat free flour ready for baking. Besides that it is also possible to try recipes for flourless cake.

When looking at a substitute for wheat flour in baking cake, a few considerations have to be in place:

1. Find out the texture of the flour. Some substitute is more refined, by others are coarser. Choose one which is suitable. For example brown rice flour is grainier than the regular flour that you are used to. It is also heavier and normally is not used alone.

2. Taste of the flours. Certain substitute like potato flour has strong potato taste, some like buckwheat can be bitter. Some flour has nutty taste. When choosing a substitute, you may want to opt for those with minimal taste, so that if you add any essence e.g. vanilla or strawberry essence to your cake, you know what it will taste like when it's done! You can also test baking with additional condiments. This may mask the flour taste e.g. adding cinnamon or even chocolate. This is very true especially if the flour taste is very mild.

3. Mixing flour and binding agent. One of the reasons why wheat flour is commonly used for baking is because the gluten in wheat flour binds the dough. If the flour that you choose as substitute doesn't have gluten, then there are several ways to bind the dough. You can substitute half a cup of water with egg white. Another common substitute is guar gum or xanthan gum or add some plain gelatin to your mixture.

4. Color of the flour will affect the looks of your cake. Most likely if you are baking a chocolate cake this doesn't matter very much because the color of the cake is dark. However, if you plan to bake Swiss roll or plain cake then you have to consider the color of the flour itself. Rye flour for example is dark in colour and has a strong flavor. This is very easily done by checking on the color itself before you buy.

5. Gluten content of the flour will indicate whether you need to any binding agent. When baking a wheat free cake - for yourself as well as others, you have to find out whether that person can tolerate gluten. There are people who are allergic to not only wheat but also gluten. In which case the substitute that you choose must also be gluten free.

6. Experiment - no doubt the result that you get may be very different than your normal baking. It may be better! Or....it may not taste as good. Do some experiment because you may come up with tasty and delicious recipes just like others. You may look back with a sense of achievement and gratitude when you discover wonderful recipes which are also nutritious and good for your body.

Good luck in your baking!

What is the Wilton Cake Decorating Method?

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The Wilton cake decorating method is the most common way of decorating cakes. Yes, there are other ways to do it. For example, there's the Lambeth Method and the Australian Method. The Wilton method, however, is the one you see displayed in shop windows. It's the one that you learn when you take a class in a craft or hobby shop. Frankly, it makes the most beautiful and interesting cakes.

There are a couple of things that make the Wilton method different from other approaches to decorating cakes. The first is the kind of frosting that's used. The second is the kind of pan that's used.

Most methods use royal icing. This does actually allow for more intricate designs. With the Wilton method, however, buttercream frosting is used. Since buttercream frosting is heavier, it can be used to make larger, more ornate designs. A design can have large flowers or animals.

The second (and most interesting) difference between the Wilton cake decorating method and others is that the Wilton approach to designing cakes actually uses shaped cake pans. With other methods, only square or round pans are used. With the Wilton take on cake decorating, pans can be shaped like trucks or horses or cartoon characters or anything you please. With other methods, the artistry is all in the icing. With Wilton, the cake is part of the art work too. You don't just draw a car in the icing, the cake itself is the car and the icing is the car's paint job.

Strawberry Cake Recipe and Tips

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Snow may still be on the ground, but spring is right around the corner. What better way to celebrate the change of season than with a home-baked strawberry cake?

While strawberry season traditionally runs June through mid-August, these days, thanks to improvements in horticultural techniques, you can find ripe strawberries in the produce section of your favorite supermarket as early as April. And if you're craving spring in February, you can use frozen strawberries. The cake will be just as delicious.

But put that box of Jello back on the shelf! You won't need it, and you won't need artificial food coloring either. This is strawberry cake as it was meant to be - melt-in-your-mouth luscious and 100% natural.

Ingredients:
-3/4 cup strawberry puree (recipe below)
-1/4 cup milk
-6 large egg whites
-1 Tbsp vanilla extract
-2 1/4 cup cake flour, sifted
-1 3/4 cup sugar
-4 tsp baking powder
-1 tsp salt
-12 Tbsp unsalted butter (1 1/2 sticks)

Yields: Two 8 inch cake layers

An hour before you begin, take the strawberry puree, milk, and eggs out of your refrigerator so they are at room temperature when you blend them. Half an hour later, take out the butter - it shouldn't be at room temperature, but it will need to be "softened."

Preheat your oven to 350. Line two 8 inch circular cake pans with aluminum foil, spray with baking spray (don't overdo!) and lightly dust with flour.

Separate your egg whites. Then blend the strawberry puree, milk, egg whites and vanilla with a fork in a small bowl.

In the mixing bowl of a stand mixer, sift together the flour, sugar, baking powder and salt. Attach the bowl to the mixer, and then s-l-o-w-l-y begin beating in the butter. The resulting mixture should look like crumbs.

Add the strawberry puree blend to the mixing bowl, a little at a time. Beat the resulting mixture at medium speed for a minute until everything is blended. Scrape down the sides of the bowl, then mix for another 30 seconds.

Pour the mixture into the cake pans, dividing evenly and smoothing the tops. Bake for approximately 25 minutes - time will vary depending upon your altitude and how evenly your oven heats. The best way to tell if your cake is baked is always the old toothpick trick - stick a toothpick into the center of the cake and if it comes out clean, you're good.

The cakes will need to cool for ten minutes before you turn them over onto your cake rack. And they should be at room temperature (another two hours) before you frost them.

Strawberry puree:

Three boxes of ripe strawberries or 24 oz of frozen strawberries

Yield: 1 and 1/4 cups strawberry puree.

If you're using frozen strawberries, you will need to defrost them before you use them, making sure to remove all the excess liquid that you can.

Fresh strawberries will need to be washed, hulled, sliced and sprinkled with two teaspoons of sugar. Let them sit at room temperature for two hours before you use them.

After the strawberries are prepped, just pop them into a food processor or blender and hit "puree."

Chocolate Cake

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There's an old saying that says that 'you will not know whats heaven like until you have not tasted chocolate'. For a chocolate lover like me, I couldn't agree more. My heartfelt sympathy goes to those who are allergic to this heavenly gift. For the rest of us, then I'm sure that you're already aware the chocolate cake (or anything that has chocolate in it for that matter) is the best ever and most popular dessert ever created.

There's just something magical about a piece of dark, moist, rich piece of chocolate cake with a layer of sinful looking creamy chocolate frosting on it, Smiles appear, happy moods return, grumbles turn into giggles.

I'm convinced that anyone can find a type of chocolate cake that he or she loves. Here's a lit for the still uninitiated. The list is endless :-

Here goes:

Chocolate chip cheese cake, German chocolate cake, jelly roll chocolate cake, chocolate kraut bundt cake, chocolate fudge cake, chocolate mud cake, chocolate crème cake, chocolate eruption cake, best ever chocolate cake, chocolate caramel cake, rich chocolate cake, flourless chocolate cake, chocolate and orange cake, sour cream cake with chocolate, chocolate lava cake, chocolate banana cake, royal chocolate cake, molten chocolate cake, chocolate cherry cake, chocolate chip cookie cake, chocolate walnut cake, chocolate pudding cake, sinless chocolate cake, chocolate mousse cake, chocolate mayonnaise cake, chocolate chip pound cake, double chocolate chocolate cake, chocolate rum cake, low fat chocolate cake, chocolate zucchini cake etc etc ...........

If you still can't find something you like, you don' know what you're missing. It doesnt matter
what you put in , just make sure its moist and taste good. It will bound to put a smile even on the most grumpy of all grouches.

A Few Simple Tips On How To Lose Fat

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Being overweight can make you miserable, even if it is just a little bit. You can tell even if others can't. It affects your self-esteem, makes you self-conscious, and can even be depressing. There are no miracle diets, and working out ten hours a day, seven days a week is no way to live, and you couldn't, even if you wanted to. With just a few simple tips on how to lose fat, you can start to feel better about yourself with really very little effort on your part.

Of course everyone will tell you that exercise is the key. That is true, but really you just want to move your body, do something and not sit around all the time. Skip the car and the bus when you can and walk to where you need to go. Forgo the elevator and take the stairs at least once a day if you have the choice. Don't force yourself to do things you hate, build up a habit so that you automatically do things that are good for your body and that give you natural exercise.

Say no to white food. Yes, discriminating against your food is necessary, and white carbohydrates are many dieters downfall. It can be hard at first, especially when it seems like everywhere you turn pasta, rice, cakes, and bread are calling out to you. But remember, these are not your friends. Sure they taste great, but they won't make you look great. You can break this rule though by eating some carbohydrates after a good workout.

Skip the calorie intense drinks. People tend to forget that they can drink their calories as well as eat them. Drink your coffee and tea without the sugar and cream; grab a diet cola instead of a sugar filled one. And, remember to drink plenty of water.

One tip successful dieters share is eating the same meals again and again. Create a selection of good for you foods that taste great, and mix and match them so it doesn't get too boring. Add plenty of good proteins like lean beef, egg whites, chicken breasts, and pork. Don't skimp on the vegetables, things like peas, spinach, and mixed vegetables are full of good stuff and will fill you up without adding the extra calories.

When you do eat, eat as much as you want, but don't overstuff yourself. Replacing your pasta and rice with vegetables will cut 200 or more calories from each meal, and you'll still leave the table full and satisfied. And eat frequently. Some recommend four to eight small meals a day to help you lose weight.

The downfall of many dieters is that they restrict all the "bad" foods. So when they crash, they crash hard, overeating and giving up on the diet because they feel they have no self-control. If you restrict yourself from all those foods, you set yourself up for a fall. Take one day a week and make it your crazy food day. Eat whatever you want, whenever you want. If fast-food is your weakness, then enjoy it. Candy and chocolate calling you, then eat it. One day of eating what you want will actually help maintain your metabolism and prevent you from failing.

Vampire Bat Chocolate Cake

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Everyone loves chocolate cake; hand here is a fun recipe to make a Halloween cake that looks like a bat. It's not hard to make, it starts off as a simple Chocolate Victoria sandwich cake but it is cleverly cut and put together to look like a bat.

Ingredients

2 tbsp cocoa

3 tbsp boiling water

225g/8oz soft margarine

225g/8oz caster sugar

4 eggs

225g/8oz self-raising flour

2tsp baking powder

For the Filling and Topping:

Strawberry jam

50g/2oz soft margarine

175g/6oz icing sugar, sifted

1 tbsp milk

A bar of Cooking Chocolate

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease and base line 20cm / 2x8in sandwich tins with greased greaseproof paper.

2. Blend the cocoa and water in a mixing bowl then leave to cool slightly. Measure all the remaining ingredients into the bowl and beat well until thoroughly blended. Divide the mixture evenly between the tins and level out.

3. Bake in the preheated oven for about 25 minutes or until well risen and the tops of the cakes spring back when lightly pressed with a finger. Leave to cool in the tins for a few moments then turn out, peel off the paper and finish cooling on a wire rack.

4. To make the butter cream, blend together the margarine, icing sugar and milk until smooth. Keep one of the pieces of sponge cake whole to form the base. Spread a thin even layer of jam on the cake base, and add half the icing and spread this out over the top of the jam.

5. Take the second piece of sponge and with a large round pastry cutter, cut a circle in the middle of the sponge. Now cut two more circles, one above and one below the centre hole. The two big cake halves left form the bats wings, stick them on top of the base of the cake with the scalloped shaped edges sticking outwards. (See picture at link below)

6. Take two of the three circles that were cut away when making the wings. Stick the two circles together with jam and icing and stick them in one of the triangle shapes between the wings to form the bat's head. The final circle should be cut in half and stuck with icing above the bat's head to form the ears. Bats have large ears you know.

7. Melt the cooking chocolate in the microwave for a couple of minutes - stirring half way through. Melt the cooking chocolate in the microwave for a couple of minutes - stirring half way through. Spread the chocolate evenly over the bat's wings, head and ears. Give the Bat a face with some icing and red jelly sweets for spooky eyes.

This lovely bat cake makes a great centrepiece to any table. It will look as if you have spent hours slaving away to make him but as you will know, he was rather quick and easy. Just watch the slices of cake fly off the plate!

A few batty jokes...

Why don't bats live alone?

They prefer to hang out with their friends.

How can you tell a vampire likes baseball?

Every night he turns into a bat.

How does a lady bat attract a mate?

She bats her eyes.

Why doesn't anybody like Dracula?

He has a bat temper.

A group of bats, hanging at the ceiling of a cave, discovers a single bat standing upright underneath on the floor of the cave. Surprised by this unusual behaviour, they ask this fellow: "What the heck are you doing down there?" And the fellow shouts back: "Yoga!"

Using Chocolate in Mexican Desserts

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Chocolate is a Mexican staple and the Aztecs used it both as currency and food. They used to combine it with seeds, honey, spices and nuts to make delicious drinks which were enjoyed by noblemen and used in rituals by Aztec priests. Chocolate can be traced even further back, to the Mayan times.

The Spanish explorers took chocolate to Spain with them and it became the official drink of the king. Around the turn of the nineteenth century, hot chocolate was made with sugar and milk in Europe and this mixture evolved into the hot chocolate we know and love today.

Before then, hot chocolate was rather a bitter flavored drink rather than a sweet one. A lot of porcelain manufacturers at the time began making special ranges cups and pots just for hot chocolate because of its popularity.

Mexican Chocolate Drinks

Chocolate is used in Mexican dessert recipes but it is also used to make a variety of drinks. Since Mexican chocolate drinks are so thick and sweet, they can count as desserts too.

A wooden whisk known as a molinillo is often used to froth Mexican hot chocolate drinks such as champurrado and atole. A cold chocolate drink called tejate is a specialty in the Oaxaca region and this drink is a frothy combination of cocoa flowers, dark chocolate and corn masa.

Mole is a savory Mexican sauce which contains nuts, chili, tomato, chocolate, spices and garlic. Only a small amount of dark, bitter chocolate is used to make mole and this sauce is served with chicken or turkey. Chocolate mousse, chocolate flan and chocolate souffle are other examples of Mexican desserts featuring chocolate as an ingredient.

Recipe for Mexican Chocolate Soup

This tasty and unusual dessert recipe is known as "sopa de chocolate" in Mexico and it clearly reflects the French influence on Mexican cuisine. A lot of Mexican recipes have French, Portuguese, Indian, Spanish or Caribbean touches and Mexican food is a combination of many cuisines. This Mexican dessert recipe serves four people.

What you will need:

2 oz grated Mexican chocolate
1/2 teaspoon vanilla extract
2 cups milk
4 eggs
1 1/4 cups sugar
1 1/2 tablespoons slivered almonds

How to make it:

Preheat the oven to 350 degrees F. Cook 1/4 cup of the sugar with the milk gently in a pan over a low flame. Separate the eggs and beat the egg yolks with 1/4 cup of sugar. Pour the egg yolk mixture into the milk and keep cooking it, stirring all the time, until the mixture is thick. Do not let it boil.

Stir in the chocolate until the mixture is smooth. Let it cool down and divide it between four serving dishes. Beat the egg whites and sugar until you get stiff peaks, then divide this mixture between four custard cups. Put these in a pan with an inch of water in it and bake until the meringues are cooked and golden brown.

Add a meringue to each of the serving dishes and sprinkle the almonds over the top. A dollop of vanilla ice cream would also be a good garnish for these Mexican desserts.

Easy Chocolate Cake Recipes

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I love chocolate

I love chocolate and so does the rest of my family. It doesn't matter what form it's in either, I'll eat it in chocolate chip cookies or death by chocolate dessert or even just by the bar. It's so nice to go out to eat because you get to try a different chocolate dessert almost every time but it's a shame you can't do that every day, or can you?

You can't go out to eat every day, or at least not many of us can, and satisfying your desire for chocolate in different forms is probably difficult. I only know two recipes and neither of them are very exiting. It's either chocolate brownies out of a packet or chocolate ice cream out of a tub. Don't you wish that you could eat the same things at home that you would if you went out to a swanky restaurant?

Are you stopping yourself doing just that because you think that eating chocolate desserts every day would give you serious weight problems? I know that I do, there must be oodles of calories in those desserts and there probably is in the ones you get in restaurants.

Easy chocolate cake recipes can be low in calories

What if I were to tell you that you could make chocolate desserts that are low in calories and cheap to make? What if you could have thousands of different recipes all with easy instructions that would make eating a different chocolate dessert every day simple as pie?

Well you can have your cake and eat it. The web site below has thousands of easy chocolate cake recipes and other chocolate recipes just waiting for you to snap them up. They even come with videos to show you exactly how to do it, what could be simpler than that?

What I like best about these recipes is that not only are they really simple to make but they are also very healthy too. I never thought that it was possible but yes you can eat dessert as if you were out at a restaurant every day if you want.

Amish Cake Recipe - Chocolate Chip Sheet Cake

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I was born and raised in Indiana where there are still many old order Amish in the area. In fact my father hired the Amish to build our family home and my sister-in-law sells Amish furniture in her store. I came to love and respect them and especially their cooking. They sure can produce some good meals on those old fashion wood burning stoves! Here is a cake recipe that I got from the late Mrs. Coblentz who was an excellent Amish cook; so good, in fact, she wrote a syndicated column about her life sharing recipes from her kitchen. Chocolate Chip Cake is a sheet cake topped with chocolate chips and nuts.

CHOCOLATE CHIP CAKE

1 3/4 cups sifted flour
2 tbsps cocoa
1 tsp baking soda
1 tsp salt
1 cup shortening
1 cup boiling water
1 tsp vanilla
1 cup sugar
2 eggs, beaten
6-oz chocolate chips
1/2 cup chopped hickory nuts (or pecans)

Preheat oven to 350 degrees. Grease a 9 x 13 x2-inch baking pan; set aside.

Sift together flour, cocoa, salt and baking soda. In a large bowl, cream together the shortening and sugar. Add the eggs and vanilla to the sugar mixture and beat thoroughly. Add the flour mixture and the water alternately mixing batter and beating smooth after each addition. Spoon into the prepared pan and spread batter evenly. Sprinkle the chocolate chips and the nuts over the top of the batter. Bake at 350 degrees for 45 minutes or until a wooden toothpick inserted in the center comes out clean.

NOTE: There is no need to frost this cake; it is delicious as it is. You can, however, use your favorite frosting if desired. It is also good with a dollop of whipped cream on top.

Enjoy!