Amish Texas Chocolate Roll Cake Food

AMISH TEXAS CHOCOLATE ROLL CAKE

Steps:

• beat the egg yolks, sugar and 3 tbls hot water.
• Beat the egg whites till stiff -- add all ingredients.
• put in jelly roll pan lined with waxed paper and bake for 20-25 minutes at 350*.
• cool in pan 5 minutes -- then invert onto a towel dusted with powdered sugar -- roll and when cool.unroll and fill with filling of your choice -- .

AMISH FUNNEL CAKES

Steps:

• In a heavy cast iron pan or in a deep fryer, heat the oil to 375°F.
• In a bowl, combine eggs, milk, potato flakes (if using) and vanilla, whisking until foamy.
• In another bowl, sift flour, baking powder, mace and salt. Sifting helps improve the texture and lightness of funnel cakes and is a step that shouldn't be skipped!
• Stir brown sugar into the sifted flour mixture until no streaks remain.
• Stir the dry ingredients into the egg mixture, then beat on medium speed until the batter is smooth and no lumps remain. (Lumps may clog up the funnel).
• Adjust the consistency of the batter - if it pours too easily and is too thin, add a tablespoon more of flour (at a time) until the batter thickens; if the batter is too thick and doesn't pour easily, thin it with a tablespoon or so of milk until it pours easily. Batter should have the consistency of heavy pancake batter.
• You'll need a large funnel with an opening about the size of your index finger. Silicone funnels are convenient to use because you can pinch them shut, or use a funnel cake funnel made specifically for the purpose, or any funnel will do, if you are able to hold your finger over the bottom to keep the batter from flowing.
• When the oil is at the right temperature, fill the funnel with batter (use a small amount at first until you get the hang of it), then remove your finger and drop batter into the hot oil, forming swirls and squiggles in a criss-cross fashion, moving constantly (from the outside in works well).
• Fry funnel cakes for about 3 minutes, then turn over with a slotted spoon and fry until the both sides are golden.
• Remove using a slotted spoon to paper towels to drain.
• Combine confectioners' sugar with cinnamon and sprinkle over the still warm funnel cakes using a shaker or put the cinnamon sugar into a clean brown paper bag and toss the funnel cakes in the bag to coat.
• Serve warm. Makes eight 8-in. cakes.

AMISH CAKE

Steps:

• Preheat oven to 375 degrees F.and grease and flour bottom of 9x13 pan.
• For cake: cream butter and sugar together until fluffy.
• Blend in buttermilk or sour milk and 2 teaspoons of baking soda, there should be some foaming.
• Add 3 cups flour and mix until blended.
• Add vanilla last.
• Pour batter into prepared pan and Bake 25-30 minutes or until knife inserted comes out clean.
• For topping: blend soft butter, milk, brown sugar and nuts in a small bowl.
• When cake comes out of oven and is still warm, spread with topping mixture and return to oven to bake until bubbly. About 1-2 minutes.
• Remove from oven again and cool.

AMISH CHOCOLATE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray and set aside.
• Whisk flour, cocoa powder, baking soda, and salt together in a large bowl.
• Cream brown sugar and butter together in a separate large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, until well incorporated. Gradually add buttermilk, followed by vanilla extract, and mix until well combined.
• Add flour mixture to butter mixture in thirds, alternating with hot water, beginning and ending with the dry ingredients, beating just until combined. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove baking dish from the oven and transfer to a wire rack to completely cool.