Chocolate Cucuzza Cake Food

CHOCOLATE CUCUZZA CAKE

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
• Add eggs, one at a time beating well after each addition.
• Add vanilla and beat well.
• In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
• Add dry ingredients to the creamed mixture, alternately with buttermilk.
• Stir in shredded cucuzza.
• Pour batter into a greased 13X9-inch baking pan.
• Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
• Allow cake to cool on a wire rack for about 10 minutes.
• Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
• Spread over warm cake.
• Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
• Cool cake completely before serving.
• ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.

CUCUZZA CAKE

Steps:

• Preheat oven to 350 degrees F.
• Sift flour, cinnamon, baking soda and baking powder together and set aside.
• Beat eggs with sugar, oil and vanilla.
• Add flour mixture to egg mixture, mix well.
• Add grated cucuza (skin, seed and all), orange zest, pineapple and pecans.
• Mix well.
• Divide batter into 2 greased loaf pans.
• Pan should be about 1/2 full.
• Bake for 45 minutes, or until cakes test done.
• Let cool for about 10 minutes.
• Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing.
• Remove cakes from pans and glaze tops of cakes while warm.

CHOCOLATE ITALIAN CREAM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
• Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
• Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
• Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
• Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
• To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

CHOCOLATE CUCUZZA CAKE

Steps:

• Preheat oven to 325°F.
• In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
• Add eggs, one at a time beating well after each addition.
• Add vanilla and beat well.
• In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
• Add dry ingredients to the creamed mixture, alternately with buttermilk.
• Stir in shredded cucuzza.
• Pour batter into a greased 13X9-inch baking pan.
• Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
• Allow cake to cool on a wire rack for about 10 minutes.
• Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
• Spread over warm cake.
• Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
• Cool cake completely before serving.
• ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.