Crab Cake Recipes - The Perfect Crab Cake

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Crab cakes are a classic dish served for brunch, lunch, or dinner. To some they are a comfort food ordered at fine restaurants, while others experiment at home in their kitchens to find the perfect recipe. This culinary delight is enjoyed around the world, with delicious variations at every location, or with every chef or home cook.

You should start with the finest crabmeat you can acquire. Whether its fresh or frozen, local or seasonal, king, dungeness or Maryland blue, the better the crabmeat, the better the final result. Jumbo lump or backfin are great choices. Folded in gently to the crab cake mixture, these two types of crabmeat will retain shape and texture and deliver a delicious and beautiful crab cake.

Fresh ingredients are another key to preparing incredible crab cakes. For example using fresh eggs, fresh herbs instead of dried, fresh lemon or lime juice instead of bottled will all lead to a producing a superior result. Fresh ingredients will lead to fewer inconsistencies each time you prepare them. If you are using breadcrumbs as a binder, fresh homemade, or fresh store bought will always produce the best results.

The crabmeat is generally folded into the mixture last, so the crabmeat stays in large lumps and flakes. The mixture is delicately shaped into patties to retain textures, and the individual patties are covered and refrigerated for at least an hour so flavors can combine and the patties set up. Chilling the patties lessens the chance of the crab cakes falling apart when cooked. The patties can be sauteed, broiled, baked, and deep fried, or grilled. Every method delivers distinct flavors and textures and can enhance the overall taste and presentation. No one method is preferred, although some would argue that crab cakes should only be prepared in a certain way.

Crab cakes can be prepared with very few ingredients allowing the flavor and texture of the crabmeat to take center stage. Some recipes build off this classic recipe by adding a touch of hot, sweet or spice to the cakes. Seafood seasonings are often added to crab cakes to add a distinct seafood flavor. Crab cake sauces are often served on the side, and there are as many recipes for sauces as there are for the cakes themselves.

Crab cakes can be enjoyed year round in the comfort of your own home. When armed with the best recipes, prepared with care and fine ingredients, you can present a perfect appetizer or main dish and truly wow your dining audience.

Thai Food

Chocolate Cake Recipe For Sweet Delight

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It's addictive and fattening; yet no one thinks twice before popping a piece of chocolate cake into their mouth. This is a favourite of people of all ages, sex and tastes. A warm, moist and soft chocolate cake dessert is just what it's takes to make a person's lunch or dinner complete. In spite of all these rich claims, this is quite a humble dish that doesn't cost much and is easy to make with ingredients available at home.

The chocolate cake has many versions starting from the German cake to the Black forest cake; the creation of each of these versions is a milestone in the history of cake making. Though we speak of the chocolate cake as a dish, each person will have his or her own favourite version of this dessert. This will be cherished and the recipe will be treasured.

All kinds of celebrations call for a cake. A lot of care is involved in selecting the right cake for each occasion. Cakes have been a part of our culture since time immemorial. Did you know that chocolates were not that popular as a snack till the chocolate cake made its entry?

What could be more fulfilling to a cook than the aroma of a cake in the oven? Baking a cake is a great way to relax frayed nerves. You could be innovative with its icing and decoration and flavour it with anything that catches your fancy. Here's a recipe for chocolate cake that's sure to bring back memories of your grandma's cooking-

Keep these ingredients ready -

* All purpose flour - 1/2 cup
* Powdered sugar - 1 cup
* Baking powder - 1 tsp
* Baking soda - 1/2 tsp
* Eggs - 2 large
* Cocoa - 1/3 cup
* Softened butter - 1 1/2 sticks
* Vanilla essence - 2 tsp
* Sour cream - 2/3 cup

Cake Recipe -

Bring all ingredients to room temperature. Preheat the oven to 350o F.

Blend together the flour, baking powder, soda, sugar, eggs, butter, cocoa, vanilla and sour cream in a food processor till you get a creamy batter. Take two tins with diameter of 8 inches each and spread the cake mixture on them. Keep the tins in the oven and bake for about 35 minutes; keep checking with a tester to see if the cake's done. Once it's done, take the tins off and let them cool for about ten minutes before you remove the cake.

One small piece of advice - swap the tins halfway through the baking process to make sure they're baked evenly.

Now, let's get to the fun part - the frosting.

You'll need -

* Broken chocolate - 6 lb
* Butter - 3/4 stick
* Icing sugar - 2 1/2 cups
* Corn syrup - 1/2 cup
* Sour cream - 1/2 cup
* Vanilla extract - 1 tsp

Combine the chocolate and butter and melt them in a microwave or over a pan. Once done, let this cool down. Keep the heat low while melting. Pass the icing sugar through a blender to make it smooth. Mix the corn syrup with the chocolate mixture, add sour cream and whisk vanilla till you get an even blend. Add the powdered icing sugar and mix it thoroughly.

Add water or icing sugar to achieve a texture that's neither too thick nor thin. Arrange the cake for icing. Spread out a third of the frosting starting from the centre to the corners till you've covered the cake half. Place the other cake over this. Repeat the frosting for this cake and spread the icing over the sides too. Let the icing settle. Decorate with cake decorations of your choice. Now have your cake and eat it too!

Thai Food

Famous Cookbooks on Gourmet Cakes

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Gourmet cakes are delectable desserts that can be bought in stores. It can be given as a gift, as a dessert, or for anniversaries, birthdays and other special celebrations. You can also bake one yourself and save a lot from it. You can look into recipe books to guide you.

Here are some of the famous gourmet cake recipe cookbooks:

Junior's Cheesecake Cookbook

This cheesecake recipe cookbook made by Beth Allen and Alan Rosen contains 50 delectable recipes for cheesecakes, New York style.

This is based from the best cheesecake selling restaurant known as Junior's Restaurant. They are now revealing their all-time favorite recipes so that everyone can enjoy their award winning cheesecakes. Some of the cheesecake recipes they included are the All Cream Cheese, On a Sponge Cake Crust, and No Sour Cream among others. This is from the Junior's Original New York Cheesecake, which started everything, up to the cheesecakes with a twist in flavor like Rocky Road, Pumpkin Mousse and Banana Fudge.

It also includes small cheesecake recipes like Little Fellas to their newest creation, their Skyscraper Cheesecakes with layers of cake flavors like Lemon Coconut, Carrot Cake and Boston Cream Pie among others.

This recipe book was released just last October 2007. It is illustrated with English texts. It has about 176 pages. The author of the book is Alan Rosen, Harry Rosen's grandson. Hence, Harry Rosen is the founder of Junior's Restaurant situated in Times Square, Grand Central Station and Brooklyn.

The Cake Mix Doctor

This recipe book was made by no less than Anne Byrn. The book mainly focuses on cake recipes with a touch of doctoring for the actual package. This is thru touches of cocoa powder, sweet butter, poppy seeds, and eggs, vanilla yoghurt, grated lemon zest and sherry that make up the delicious Charleston Poppy Seed Cake.

With the recipes in this book, even beginners can learn recipes like Toasted Coconut sour Cream Cake and Devilishly Good Chocolate Cake to Caramel Cake, Holiday Yule Log and various cheesecake recipes. There are also sheet cakes, coffee cakes, bars and brownies and pound cakes.

The book comprises of 175 quick and easy-to-cook cake recipes. The foods are tender, moist, deep, rich and even complexly flavored. This is all thanks to Anne Byrn, a self-described purist and award-winning food writer. Her recipes promote ease-of-use, convenience and dependability. It also has a Q&A portion where in all possible questions and tips about cooking cakes are indicated. This recipe book comprises of 464 pages in paperback material. It was published last November 1999 in English text.

Southern Cakes: Sweet and Irresistible Recipes for Everyday Celebrations

This recipe book was written by renowned cooking teacher, Nancie McDermott. Residing in North Carolina, she was able to make this book possible with the help of Becky Luigart-Stayner, a photographer of various magazines and living in Alabama.

You will love the cake recipes of Southerners, especially the chocolate goodness of the Mississippi Mud. This book consists of 65 recipes like Peanut Cake, Humble Pear Bread, Jelly Rolls and Jam Cakes among others. It even has a whole chapter for coconut and chocolate cakes. You will also learn from its section on Baking 101 about cake basics and finishing touches such as frosting the cakes. It also has tips on storage, assuring fresh and long-lasting flavors for every slice.

It was published last June 2007 in English. It has 168 pages and paperback bound.

Thai Food

Chocolate Fudge Cake Recipe - Homemade Chocolate Fudge Layer Cake

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I don't know about you, but I love chocolate fudge cake. One look at this scrumptious layer cake makes my mouth water. Chocolate lovers will scoop this up pretty quick so make sure you grab a piece before it's all gone.

2 cups sifted cake flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3 squares unsweetened chocolate

2/3 cup water

1 1/2 cup sugar

1 teaspoon vanilla

2/3 cup butter, softened

3 eggs

1/3 cup buttermilk

Chocolate fudge filling

Preheat oven to 350 degrees.

Grease and flour two 8-inch round cake pans.

Tear off a big sheet of wax paper and set on kitchen counter. Using a sifter, sift the flour baking powder, baking soda onto the wax paper.

In a saucepan or double boiler, combine the chocolate, water and 1/4 cup of sugar; cook over low heat while stirring constantly. When chocolate is thick and smooth, transfer to another bowl. Chill chocolate in a pan of ice water; stir occasionally. Add vanilla to chocolate.

In a large bowl, beat together the butter and sugar until nice and fluffy. Beat in the eggs, one at a time. Blend in the chilled chocolate.

Add in the sifted flour mixture, alternating with the buttermilk - beat batter thoroughly after each addition, until nice and smooth. Pour the cake batter into cake pans.

Bake for 35 minutes, or until center of cake springs back when pressed lightly. Cool on wire rack. When cake is cool, split each round in half and fill with the Chocolate Fudge Filling. Use same filling to frost the whole cake.

Chocolate Fudge Filling

6 squares semisweet chocolate

3 tablespoons butter

7 tablespoons milk

1 teaspoon vanilla

3 cups sifted confectioners' sugar

In a small saucepan, add the chocolate squares and butter. Cook over low heat until melted.

In a bowl, add the melted chocolate, milk, vanilla and stir until well blended. Add in the confectioners' sugar and mix until filling is smooth and easily spreadable.

=> Chocolate Fudge Cake Recipe: Chocolate Fudge Sheet Cake

This recipe is a great alternative to a layer cake. This chocolate fudge cake is ready for picnics, potlucks and parties. Better save this recipe because you'll be asked to make it again and again.

2 cups flour

2 cups sugar

1/2 teaspoon salt

2 sticks butter

1 cup water

3 heaping tablespoons cocoa

2 eggs

1 teaspoon soda

1/2 cup buttermilk

1 teaspoon vanilla

Directions

Preheat oven to 350 degrees.

Grease and flour a 9 x 13-inch baking pan.

Using a sifter, sift the flour into a bowl. Add in the sugar and salt. Resift a second time into the bowl.

In a saucepan, mix together the butter, water and cocoa; bring to a boil. Add warm chocolate mixture to the flour and stir thoroughly.

In a separate bowl, mix together the eggs, baking soda, buttermilk and vanilla. Add to chocolate batter and mix completely until batter is smooth. Pour into cake pan.

Bake for 20 minutes, or until toothpick inserted in middle comes out clean. Frost cake with Chocolate Fudge Frosting.

Chocolate Fudge Frosting

1 stick butter

6 to 8 tablespoons milk

3 tablespoons cocoa

1 box confectioners' sugar

1 cup chopped pecans or walnuts (optional)

1 teaspoon vanilla

In a saucepan, cook the butter, cocoa and milk over low heat (do not boil). Remove pan from heat and stir in the sugar, nuts and vanilla. Beat with an electric mixer until frosting is smooth.

Pour warm frosting over cake and spread with a knife.

Thai Food

Mexican Chocolate

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From the Mayans to the Aztecs. From the Aztecs to the Spaniards. From the Spaniards to the Europeans. Then finally to the US. Long road for the "food of the Gods" to travel.

The history of chocolate is full of amazing stories surrounding its' origins. The cacao plant, the Theobroma (Greek word for food of the Gods), was originally used by the Mayan culture as an alcoholic beverage. It was fermented and mixed with cornmeal, vanilla beans and chiles. The taste was bitter and the beverage was used mainly for religious ceremonies.

When the Aztecs came along, the custom was adopted and cacao plants were planted for the use of the Native peoples elite. These beans had been used by the Mayans for trading purposes, so the Aztecs, realizing the cacao plants were like gold, used the plant to trade for everything from goods to slaves.

Along come the Spanish. Columbus and Cortez are attributed to bringing chocolate to Spain. The harsh, bitter beverage, though, was difficult for Spaniards to get used to. So they started adding sugar and cinnamon to the beverage for a more appealing taste. This new version of the chocolate drink was kept a secret for many years before it reached Europe.

Once reaching Europe, after the 1600's, additions were made to chocolate, like adding milk and vanilla and sugar to make it desirable to a greater portion of the population. In the 1900's, chocolate became even more popular. Chocolate bars were created that touted the health advantages of eating chocolate. Chocolate contains flavonoids that are a source of antioxidants and can help the body keep the arteries from clogging thus creating a healthy blood flow and keeping your blood pressure lowered. Read this article (http://www.immunesupport.com/library/showarticle.cfm/ID/3464/) to get the information on the nutritious and healthful effects of chocolate.

From the 1900's on, people became aware of the industrialization of chocolate. For those of you not familiar with this time in history, please check out the many books available in the library, your local bookstore or the Internet detailing the accounts of the historical evolution of chocolate.

As for Mexican Chocolate, if you have never tasted a piece of this delicious confection, it will probably be an interesting, if not unusual delight to the senses. Much like the Spaniards attempting to drink the original Mayan chocolate (bitter) drink, most people today relate chocolate to the type of confection that is manufactured today into a smooth and easy melting piece of candy. Mexican chocolate is made from roasted and ground cacao nibs (dark and bitter chocolate), sugar and cinnamon and sometimes ground almonds. It is granular in texture and is packaged in round disks scored into wedges. The impression left on the palate will astound you.

This "food of the Gods" is used for preparing many wonderful dishes and beverages, not just dessert. Mole is a wonderful sauce prepared with a mixture of red chile and Mexican chocolate. It is poured over chicken and enchiladas to give it a thick and rich flavor. Chocolate Martinis are a new and tasty trend for those who like to imbibe.

If you are a chocoholic, treat yourself to a new experience and try some Mexican Chocolate. Taste it, cook with it, and maybe you can even trade with it like the Mayans once did. Here are a couple of Mexican Chocolate recipes to try out for a new sensation -- well maybe not new. After all, it's been around since 1400 BC!
©2008

Chocolate Martinis

(Makes 2 servings)

Chocolate-Chile Powder*, for rims of glass
1 shot chocolate liqueur
1 shot chocolate vodka
1 shot tequila
1 shot coffee flavor liqueur
1 shot half and half (optional)

Chocolate-Chile Powder*
2 tablespoons Mexican Chocolate ground into powder
1 tablespoon ground red chile powder

Mix Chocolate Chile Powder ingredients completely and spread out over an open dish. Moisten rims of margarita glasses and dip into the Chocolate-Chile Powder.

For margaritas:
Fill a shaker with ice. Add margarita ingredients. Shake for about a minute. Pour into garnished margarita glasses.

Mexican Chocolate Brownies

Brownies:

½ cup all purpose flour
1 ½ teaspoons ground cinnamon
½ round disc Mexican chocolate, pulverized
1/8 teaspoon salt
6 ounces semi-sweet chocolate, chopped
¾ cup (1 ½ sticks) unsalted butter, diced, room temperature
4 large eggs
1 cup sugar
1 ½ teaspoons vanilla
1 cup chopped walnuts

Topping:

6 ounces semi-sweet chocolate, chopped
½ round disc Mexican Chocolate, pulverized
3 tablespoons unsalted butter, room temperature
2 tablespoons whipping cream

For brownies: Position rack in center of oven and preheat to 350°. Generously butter an 8x8x2 inch metal baking pan; dust with flour. Mix first three ingredients in small bowl. Stir chocolates and butter in top of double boiler set over simmering water until melted. Stir until smooth. Turn off heat. Let chocolate stand over water.
Using electric mixer, beat eggs and sugar in large bowl until mixture thickens and falls in soft ribbon when beaters are lifted, about 5 minutes. Beat in vanilla. Stir in flour mixture in 2 additions, blending well after each. Gradually add warm chocolate to egg mixture, beating until just combined. Stir in walnuts.
Pour batter into prepared pan. Bake brownies until top is set and tester inserted into center comes out with moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

For topping: Whisk all ingredients in small saucepan over medium-low heat until melted and smooth. Pour evenly over brownies in pan.
Chill brownies until topping is set, about 2 hours. Cut into 16 squares.

Enjoy!

Thai Food

Baked Apples, Chocolate Chip Cake and Cherry Delight Recipes Are A Delectable Assortment

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Here's an assortment of dessert recipes that will please anyone at your gathering. I know we bring at least one of them to each potluck or progressive that we attend! I'd also like to say that the chocolate chip bit cake recipe comes to you with over 50 years of experience as it originated from my grandmother on dad's side. Since she never gave my mom the secret for keeping the chocolate bits evenly distributed, we've been experimenting with it ever since. The resulting recipe below is pure perfection!

Baked Apples

Prep time: 10 minutes, Cook time: 11 minutes

7 McIntosh apples, peeled

½ cup orange juice

3 t. artificial sweetener

1 t. cinnamon

1 t. cornstarch

Cut apples into thick slices. Arrange in microwave-save 8 x 12 inch dish. Mix remaining ingredients and pour over the apples. Microwave on high for 11 minutes or until the apples are tender. Also easy to make in the crock pot. Cook on low 6 - 8 hours.
Serve warm or cold. Great on vanilla ice cream.

Cherry Delight (in-laws favorite)

Prep time: 20 minutes, Cook time 15 minutes

NEED TO PREP THE DAY BEFORE, OR MUCH EARLIER IN THE DAY

A. 1 cup margarine, ½ cup brown sugar, 2 cups flour, 1 cup chopped pecans

B. 4 cups Dream Whip, 8 ounce package cream cheese - softened, 1 cup powdered sugar, 1 t. vanilla

C. 1 can Wilderness Cherries

Mix A in 9 x 12 pan. Bake 15 minutes at 400 degrees. Cool.

Mix B in bowl. Pour over cooked baked layer (A). Refrigerate

Next day, pour can Wilderness Cherries over the combined A and B mixture

Chocolate Chip Bit Cake (dad's favorite - we miss you D)

Prep Time: 15 minutes, Cook time: 40 minutes

2 ¼ cup flour

1 bag chocolate chips

1 cup milk

1 ½ cup sugar

½ cup butter flavored Crisco (works WAY better than butter - chips fall to the bottom if you use regular butter, or worse yet margarine)

2 ½ t. baking powder

2 eggs

1 t. vanilla

Blend butter flavored Crisco and sugar then add remaining ingredients except chocolate chips. Pour ½ batter into a 9 x 12 pan, then add ½ chocolate, repeat. Bake at 375 degrees for 40 minutes.

Thai Food

Why Do We Love to Eat Chocolate?

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Have you ever wondered why do we love to eat chocolate so much? Many of us will come up with a simple answer like it tastes so good that it is difficult to resist it. However, the answer is a lot more complex. It has a lot to do with the way our body reacts to it.

Chocolate has certain chemicals that stimulate the brains. These chemicals are naturally present and make this delicious treat into a mild mood elevator. It helps to bring the stress levels down and this may explain why many people without even knowing it stuff themselves with it when they are angry, upset or depressed.

In addition, there are certain types that have antioxidants that help to fight infection and foreign bodies that may cause illnesses. With high levels of antioxidants in the body, a person is less likely to contract viruses.

Another reason that we eat this sinful delight, which is the main reason for most people, is that our taste buds get stimulated by the sheer taste. Just eating it and relishing its taste puts many of us into good mood. The taste invariably will evoke some happy memory and most people get lost for those moments while they are chewing on a piece.

Just like everything else in life, eating too much is bad for our health. If eaten in moderation, we can reap certain health benefits that this much-loved treat affords. The last thing we want is high cholesterol levels or a problem with our weight. So, just enjoy your delicious treat and spend a few moments to think about why we love to eat chocolate.

Thai Food

Recipe For Grandson's Favorite Coca-Cola Cake

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This cake gets its name from my grandson who absolutely loves this cake. It is his favorite cake that he always wants grandma to make. Give it a try. This is a great chocolate cake. No doubt it will become a favorite at your house, too.

GRANDSON'S FAVORITE COCA-COLA CAKE

2 1/3 cups flour
2 cups sugar
2/3 cup butter
2 tbsp cocoa
1 cup coke
1 tsp baking soda
2 eggs
1/2 cup buttermilk
2 tsp vanilla
1 1/2 cups mini marshmallows

Preheat oven to 350 degrees. Grease and lightly flour a 9 x 13 x 2-inch baking pan.

In a large bowl, stir together the flour, sugar, and baking soda; set aside.

In a medium saucepan, bring the Coca-Cola, butter, and cocoa to boiling over medium heat. While hot, add to the four mixture; stir just until combined. Add the eggs, buttermilk, and vanilla; stir until combined. Gently stir in the marshmallows (they will float to the top). Pour the batter into the prepared baking pan. Bake at 350 degrees for approximately 30 minutes or until a wooden toothpick inserted in center comes out clean. Set pan on wire rack. Immediately spread the following topping over the hot cake.

TOPPING:

1/2 cup butter
1/4 cup cocoa
1/4 cup Coca-Cola
2 1/2 cups sifted powdered sugar
1 tsp vanilla
1 cup chopped nuts

Bring the butter, cocoa, and Coca-Cola to boiling in a saucepan. Remove from heat and add the powdered sugar and vanilla. Mix with a wire whisk until combined. Stir in the nuts and spread over the hot cake.

Enjoy!

Thai Food

Diabetic Cake Recipes - Guide to Low Sugar Intake

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When you are suffering from diabetes it is important to stock up certain items that will not let you feel left out at family celebrations or if possible give yourself a treat now and again. The sugar free diabetic cake mix should be a regular item in the pantry to make your desserts or even use in order to lower the sugar intake for other people in the family. On the other hand, even though you are using this sugar free mix you definitely don't want this dessert to come out tasting like the regular diet treats.

If you need guidance when making your cakes and desserts, the following suggestions will be able to have them tasting more the like the actual treats all the time.

First, simply by making use of applesauce as a fractional alternative for the cooking oil whenever you are creating delights from the sugar free mix this could aid in the reduction of both the fat and sugar within the particular recipe. The end result will enhance the taste and make it more desirable for both dieters and diabetics. The applesauce will enhance the actual texture but you should not go over the top with it, this substitute should be about half the quantity of the cooking oil and you will receive the best results.

An additional strategy to enhance your cake mix will be to utilize a flavorsome dessert blend having absolutely no sugar in order to make layers in this cake. Generally, the basic sugar-free cakes might taste bland, but when you add a flavorful and creamy dessert blend somewhere between, such as a lemon cake mixes it will add some appeal. Additionally, you could create sugar free icing from one of the dessert mixes, such as this, simply by combining and preparing this in accordance to the actual directions on the package; this could then mix into a cool whip. You could include an additional dessert blend if you wish, by using an extra egg which will give you a moist rich pudding.

There is also the option of adding a can fruit to the particular sugar free mix and this can include crush peaches, mangoes or pineapples. The ideal fruit mix should be packed in water instead of syrup, because you want to use less sugar and the syrup will definitely add more calories and sugar. You might be thinking that the fruit will be sweet as well, but you have to understand that the fruit will add just the right amount of moisture and natural sweet taste to this dry or bland cake mix.

In conclusion, you could utilize fresh fruit juice as an alternative to the milk or water with the sugar free diabetic cake mix. The defrosting of orange concentrate will be a great technique in order to include a lemon flavor, which usually goes nicely with chocolate cake. If you like, you could also use vanilla flavoring or apple juice along with an angel food cake blend to include a subtle apple taste. All of this is just a few simple ways to really improve your diabetic cake mix, so you won't feel deprive or left out of the festivities.

Thai Food

German Chocolate Pound Cake Recipe

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Ingredients:

1 cup of margarine or butter, softened

2 cups of flour

1 package of German Chocolate

2 cups of sugar

1/2 cup of water

1 tsp of vanilla

1 tsp of baking soda

1 cup of buttermilk

1/4 tsp of salt

4 egg whites

4 egg yolks

Directions:

Preheat oven to 200 degrees C. Then line the bottom of a round cake pan with wax paper. Melt the chocolate squares until they are completely melted. Stir well. Mix flour, baking soda and salt: set aside. Beat margarine (butter) and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beating after each addition until smooth. Beat egg whites in another large bowl with electric mixer on high speed until stiff peaks form. Gently stir into batter. Pour into prepared pans. Bake for 30 minutes or until cake springs back when lightly touched in center. Immediately run your spatula between the cake and sides of the pan. Cool 15 minutes and remove from the pan. Remove wax paper. Cool completely on wire racks. Spread Coconut-Pecan Frosting between layers and over top of cake. Serve and enjoy!

Thai Food

Chocolate Decadence Cake I

Chocolate Decadence Cake I

Ingredients
12 ounces semisweet chocolate chips
4 (1 ounce) squares unsweetened chocolate
1 1/2 cups butter, melted
1 3/4 cups white sugar
1/2 cup water
7 eggs
2 cups whipped cream

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round pan and line bottom with parchment paper.
2.Chop chocolate squares and place in a large bowl with chocolate chips. Add melted butter. Heat water and 1 1/2 cups sugar in a saucepan until boiling, then pour over chocolate. Stir until smooth.
3.In a separate bowl, whip eggs with remaining 1/4 cup sugar until thick. Fold into chocolate mixture. Pour batter into 10 inch pan.
4.Place 10 inch pan on a cookie sheet in the oven and fill the cookie sheet with water.
5.Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Remove from oven. Cool and refrigerate for several hours. Be extremely careful not to burn yourself on the hot water when removing the sheet pan from the oven.
6.Dip the pan in hot water to remove cooled cake. Garnish with whipped cream and serve.

Chocolate Sheet Cake II

Chocolate Sheet Cake II
Ingredients
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1/2 cup butter
1/2 cup vegetable oil
1 cup water
1/2 cup unsweetened cocoa powder

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x17 inch sheet cake pan.
2.In a large bowl, sift together the flour, sugar and baking soda. Stir in the eggs, vanilla and buttermilk. Set aside. In a saucepan combine butter, oil, cocoa and water. Bring to a boil and stir until smooth. Slowly blend into the flour mixture. Pour into prepared pan.
3.Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate Sheet Cake I

Chocolate Sheet Cake I

Ingredients
2 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup margarine
1/2 cup shortening
1/4 cup unsweetened cocoa powder
1 cup water
2 eggs, beaten
1/2 cup buttermilk
1/2 cup margarine
6 tablespoons milk
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a large bowl, sift together the flour, sugar, baking soda, cinnamon and salt. Set aside.
2.In a saucepan combine 1/2 cup margarine, shortening, 1/4 cup cocoa and water. Bring to a boil and cook for 1 minute. Pour the liquid mixture over the flour, sugar mixture; stir well. Blend in eggs and buttermilk.
3.Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cake cool 10 minutes, then frost while still warm.
4.To make the Frosting: In a saucepan combine 1/2 cup margarine, milk and 1/4 cup cocoa. Bring to a boil and cook for 1 minute. Remove from heat and stir in vanilla. Mix in confectioners' sugar. Pour over warm cake

Chocolate Mocha Liqueur Cake I

Chocolate Mocha Liqueur Cake I

Ingredients
1 (18.25 ounce) package yellow cake mix
1 (3.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
3/4 cup water
3 eggs
1/4 cup coffee flavored liqueur
1/4 cup vodka
1 cup white sugar
1/2 cup butter
1/4 cup hot water
2 tablespoons coffee flavored liqueur
2 tablespoons vodka


Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
2.In a large bowl, combine the cake mix, pudding mix, oil, 3/4 cup water, eggs, 1/4 cup coffee liqueur and 1/4 cup Vodka. Mix well, then pour into greased and floured Bundt pan.
3.Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Pour glaze over hot cake while still in pan. Let cake sit for 30 minutes.
4.To make the glaze: in a small saucepan combine sugar, butter and 1/4 cup hot water. Bring to a boil and cook for 1 minute. remove from heat and stir in 2 tablespoons coffee liqueur and 2 tablespoons vodka.

Rum and Chocolate Cheesecake

Rum and Chocolate Cheesecake

Ingredients
1 cup ground almonds
1 cup whole wheat flour
2/3 cup margarine
2 (12 ounce) packages firm tofu
1 1/2 cups demerara sugar
7 tablespoons unsweetened cocoa powder
1/4 cup sunflower seed oil
1/2 cup soy milk
1/4 cup dark rum
1 1/2 teaspoons vanilla extract

Directions
1.Preheat oven to 325 degrees F (165 degrees C.) In a medium bowl, combine ground almonds and whole wheat flour. Cut in margarine until a dough is formed. Press dough into the bottom and half-way up the sides of a 9 inch springform pan.
2.In a blender or food processor, crumble the tofu. Add sugar, cocoa, oil, soy milk, rum and vanilla. Process until smooth and creamy. Pour filling into crust.
3.Bake in the preheated oven for 75 minutes, or until filling is set. Allow to cool on a rack and then chill thoroughly in refrigerator before attempting to remove from the pan.

U have fun to Recipe.

Flourless Chocolate Cake II

Flourless Chocolate Cake II

Ingredients
4 (1 ounce) squares semisweet chocolate, chopped
1/2 cup butter
3/4 cup white sugar
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract

Directions
1.Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
2.In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
3.Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

It'Cool !!