Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts

Wednesday, June 3, 2009

Chocolate Sheet Cake

Yet another great recipe from my mother. We grew up enjoying this moist, chocolaty cake. This is a great last minute desert option as I usually always have the ingredience on hand. Enjoy this today!

Cake


In a mixing bowl, mix well:
-2 cups white sugar
-2 cups flour
-1/2 teas. salt

In a saucepan, mix and bring to a boil:
-1/2 cup butter
-1/2 cup oil
-1/4 cup cocoa
1 cup water

Add the first mixture and beat well. Then add:
-2 eggs
-1 teas. vanilla
-1/2 cup buttermilk* mixed with 1 teas. soda

Mix well and pour in greased jelly roll pan. Bake 20 min in 350 degree oven.

Frosting

Mix in saucepan:
-1/2 cup butter
-2 Tbs. cocoa
-3 Tbs. milk
-1 teas. vanilla

Bring to barely a boil, add powdered sugar, just enough to spread well on cake as it comes from the oven.

Nuts may be added.

*If you don't have buttermilk on hand just use 1/2 cup milk plus 1/2 Tbs. lemon or vinegar. Then add the teaspoon of soda.

Wednesday, November 12, 2008

Whole Grain Mocha Muffins

Modified from a recipe in Enlightened Chocolate, by Camilla Saulsbury.



1 cup + 2 tbsp. whole wheat flour
1/4 cup sugar
1/4 cup packed brown sugar
4 tbsp. wheat germ
3 tbsp. flax seed
2 tsp. natural unsweetened baking cocoa
1 1/2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
1 1/2 cups old-fashioned oats
1 cup buttermilk
1/4 cup oil
1 tsp. vanilla
1 large egg, lightly beaten
1/2 cup + 2 tbsp. hot coffee
1/2 cup cacao chocolate chips, chopped

Preheat oven to 375°.

In a large bowl whisk the flour, sugar, brown sugar, wheat germ, flax seed, cocoa powder, baking soda, cinnamon and salt until blended. Stir in the oats. Make a well in the center of the mixture.

In small bowl whisk the buttermilk, oil, vanilla and egg, then add the liquid to the flour mixture, stirring just until moist. Stir in hot coffee. Let batter stand 15 minutes. Stir in the chocolate.

Prepare muffin tin with spray oil or paper liners. Spoon batter into prepared tin. Bake 18-20 minutes or until centers spring back when lightly touched. Remove muffins from the tin and cool on a wire rack.

Makes one dozen muffins.