Gevalia Marbled Coffee Blondie Cake Food

BLONDE COFFEE BLONDIES

Steps:

• Heat oven to 350°F.
• Line 8-inch square pan with foil, with ends of foil extending over sides; spray with cooking spray.
• Combine flour, sugar, baking powder and salt. Whisk egg, butter and coffee concentrate in large bowl until blended. Add dry ingredients; mix well. Stir in chocolate.
• Pour into prepared pan.
• Bake 22 to 24 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to remove dessert from pan before cutting into squares.

GEVALIA MARBLED COFFEE BLONDIE CAKE

Steps:

• Heat oven to 350°F.
• Combine 3/4 cup brown sugar, milk, butter and vanilla in large bowl. Add 1-1/4 cups flour and baking powder; mix well. Stir in chocolate.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Microwave coffee concentrate in microwaveable measuring cup on HIGH 2 min. or until heated through. Mix granulated sugar with remaining brown sugar and flour until blended; sprinkle evenly over batter in baking dish. Drizzle with coffee concentrate.
• Bake 35 to 40 min. or until toothpick inserted in center of cake comes out with fudgy crumbs. (Do not overbake.) Cool slightly.

EASY BLONDIES

Steps:

• Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
• Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
• Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.

GEVALIA KAFFE MOCHA SPICE CAKE

Steps:

• Heat oven to 325 F.
• Mix sour cream, coffee and vanilla in small bowl.
• Melt chocolate and butter, stir in sugar.
• Beat in eggs, one at a time (with electric mixer).
• Beat in 1/2 cup flour, baking soda, cinnamon, baking powder and salt.
• Add remaining flour alternately with sour cream mixture, beating thouroughly.
• Pour into greased and floured 9-cup fluted tube pan.
• Bake 60 min.
• Cool.
• Sprinkle with powdered sugar.

GEVALIA COFFEE TRES LECHES CAKE RECIPE

Steps:

• Heat oven to 375°F.
• Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Gradually add sugar, then eggs yolks, mixing well after each addition. Blend in vanilla. Gradually beat in flour on low speed just until blended.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Mix 1 cup cream, milks and coffee concentrate until blended; pour over cake. Refrigerate 3 hours or until chilled.
• Beat remaining cream in small bowl with mixer on high speed until soft peaks form. Gradually beat in 2 Tbsp. maple syrup. Continue beating until stiff peaks form; spread over cake. Drizzle with remaining maple syrup.

BLONDIE & CHOCOLATE MARBLED BROWNIES

Steps:

• Preheat oven to 350.
• Grease a 13×9 inch baking pan or line the pan with parchment paper.
• In a large bowl, mix together oil and brown sugar. Then add the eggs one at a time and beat until smooth.
• In a separate bowl, sift together dry ingredients and then add them to the brown sugar mixture. Mix well.
• Separate half the batter into another bowl. Stir 1 cup of chocolate chips or chunks into one half.
• Into the other half, mix in cocoa and/or 1/2 c melted chocolate chips.
• Drop the blondie batter into the pan by heaping spoonfulls, leaving some space in between.
• Then, add the chocolate batter and use a knife to marble the two together in the pan.
• Bake until a toothpick inserted into the center comes out clean, about 25-30 minutes. Remove from oven and let cool.