Posts Tagged ‘cake recipe’

Lady Finger German Sweet Chocolate Cake

I LOVE this Lady Finger German Sweet Chocolate Cake because it is so easy to make but VERY impressive!

You can make your own lady fingers or purchase them pre-made.

Here’s a video on how to make them yourself:

These are the pre-made ones available in most stores near me that I use:

Lady Finger Cake

Specialty Bakers Lady Fingers

Ingredients:
3 pkgs. Lady Fingers

3 pkgs. 8 oz. German Sweet Chocolate for baking

7  & 1/2 TBS. Water

1 tsp. instant coffee (I sometimes combine this with some Kalua)

1 &  1/2 pints whipping cream

1 &   1/2 tsp. vanilla

 

(Click on the image to get more recipes from the Specialty Bakers site)

 

Step 1: Melt 2 & 1/2 pkgs. of chocolate & instant coffee with 7 & 1/2 water over double boiler (you can use a smaller saucepan inside a larger one with water in the bottom one if you don’t have a double boiler)  (reserving last half of pkg. of chocolate for shaving garnish for top)

Step 2: Stir until smooth.

Step 3: Cool it.

Step 4: Whip 1 & 1/2 pints of whipping cream until stiff peaks form and add vanilla and cooled chocolate. (reserve remaining whipped cream for the topping)

Step 5: Line a springform pan with lady fingers standing upright around the edge.

Step 6: Line the bottom of the pan with lady fingers.

Step 7:  Layer filling then lady fingers in pan and end with chocolate filling.

Step 8: Top with reserved whipped cream and sprinkle shaved chocolate over top. Refrigerate to chill completely.

Serve the chilled cake and enjoy!

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Sally’s Special Pineapple Coconut Carrot Cake

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(This is Sally Cevasco’s original recipe that was published in the King Arthur Flour 200th Anniversary Cookbook’s first publication) http://atastydish.com

• 1 1/2 cups vegetable oil

• 4 eggs

• 2 tsps. vanilla

• 1 1/2 cups sugar

• 2 cups King Arthur Unbleached All-Purpose Flour

  • 2 tsp. baking soda
  • 1 1/2 tsp. baking powder

• 1 tsp. salt • 1 TBS. cinnamon • 1/2 tsp. nutmeg • 2 1/2 cups finely grated carrots • 1 cup shredded or flaked coconut • 1 can (8 ounces) crushed pineapple drained • 1/2 cup chopped nuts Preheat oven to 350 degrees F. Beat together for at least two minutes the oil, eggs, vanilla and sugar. Blend the flour, baking powder, baking soda, salt and spices together. Add the liquid ingredients and stir just enough to blend them. Gently fold in the grated carrots, coconut, pineapple and nuts. Pour this batter into a lightly greased, 10 x 14 inch cake pan and bake for 35 to 40 mins., or a 9 x 13 inch cake pan and bake for 45 to 50 mins. Or you can use 3 round 9″ layer pans and make a tripledecker cake. After the cake is done, cook it completely.(If you are making the round layers let them cool five minutes in the pans then loosen them around the edges and turn them over onto a cloth covered cooling rack. Cream Cheese Frosting • 1/4 to 1/2 cup (1/2 to 1 stick) butter, at room temperature • 8 ounces cream cheese, softened • 1 tsp. vanilla • 3 1/2 cups (1-pound box) confectioners’ sugar • 1 cup chopped nuts (optional) • enough milk to make the frosting spreadable (usually a couple to 3 tablespoons.) Combine the butter, cream cheese and vanilla. Beat until light and fluffy. Add the sugar gradually, beating well. Stir in the nuts (and ginger if desired). Add milk, a very little at a time, until the frosting is a spreadable consistency. This makes enough for a large 10 x 14 inch cake. Optional: 1/2 cup minced candied ginger or 1 tsp. ground ginger (I don’t ususally add this but you might want to give it a try) http://atastydish.com

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