Chocolate Almond Brownie Cake Kitchenaid Mixer Food

FUDGE BROWNIES (KITCHENAID MIXER)

Steps:

• Melt 1/2 cup margarine/butter and chocolate in small saucepan over low heat; set aside to cool.
• Place remaining 1/2 cup margarine/butter, sugar and vanilla in mixer bowl.
• Attach bowl and flat beater to mixer.
• Turn to Speed 2 and mix about 30 seconds.
• Turn to Speed 6 and beat about 2 minutes.
• Turn to Speed 4.
• Add eggs, one at a time, beating about 15 seconds after each addition.
• Stop and scrape bowl.
• Add cooled chocolate mixture.
• Turn to Speed 2 and mix about 30 seconds.
• Stop and scrape bowl.
• Add all remaining ingredients (flour, salt, nuts).
• Turn to Stir Speed and mix until well blended, about 30 seconds.
• Pour into greased and floured 13x9x2-inch baking pan.
• Bake at 350 degrees for 45 minutes.
• Cool in pan on wire rack and cut.

ALMOND CHOCOLATE COOKIES

Steps:

• In a large bowl, cream the butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, cocoa and baking soda; gradually add to creamed mixture and mix well. , Drop by rounded teaspoonfuls 2 in. apart onto an ungreased baking sheets. Bake at 375° for 7-9 minutes or until edges are firm. Remove to wire racks to cool.

CHOCOLATE ALMOND BROWNIE CAKE- KITCHENAID MIXER

Steps:

• Melt chocolate and butter in medium saucepan over low heat, stirring constantly. Remove from heat; cool slightly.
• Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to speed 8 and whip one to two minutes until stiff peaks form. Place egg whites in another bowl. Clean mixer bowl and wire whip.
• Place chocolate mixture, sugar, and almond extract in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat about one minute. Stop and scrape bowl. Continuing on speed 4, add egg yolks, one at a time, beating about 30 seconds after each addition. Continuing on speed 4, add flour and beat about fifteen seconds. Gently fold egg whites with spatula.
• Spoon batter into 8-inch springform pan that has been greased and floured on bottom only.
• Bake at 375 degrees for 20-25 minutes, or until set in center. Cool completely on wire rack before glazing. Clean mixer bowl.
• To make glaze, melt chocolate and shortening in small saucepan over low heat, stirring to blend. Drizzle over cool cake.
• To make topping, place cream, powdered sugar, and almond extract in mixer bowl. Attach wire whip and bowl to mixer. Turn to speed 10 and whip 30-60 seconds, or until stiff peaks form. Spoon whipped cream in ring over top of cake. Sprinkle with almonds. Store in refrigerator.