CHOCOLATE & GRAND MARNIER CAKE
I was running out of ideas on what to make for a friend for her upcoming 50th so I made this cake and she was ecstatic. I knew that after dinner she enjoyed a glass of milk with an ounce of Grand Marnier mixed in, so what better way to surprise her than with this decadent birthday cake? -Lorraine Caland, Shuniah, Ontarior
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment paper; grease paper., In a large bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking cocoa, salt, baking soda and baking powder; add to creamed mixture alternately with water, beating well after each addition., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a chilled large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Refrigerate, covered, 1 hour or until very cold., For filling, in a small saucepan, sprinkle gelatin over orange juice concentrate; let stand 1 minute. Stir in sugar. Heat and stir over low heat until gelatin is completely dissolved. Stir in 1/4 cup Grand Marnier and orange zest. Let filling stand at room temperature just until spreadable, stirring occasionally. (If mixture becomes too firm, warm in microwave to soften, about 10-15 seconds.), Meanwhile, using a long serrated knife, cut each cake horizontally in half. Brush layers with remaining Grand Marnier. Place one cake layer on a serving plate; spread with one-third of the filling. Repeat twice. Top with remaining cake layer., To frost cake, cut a hole in the tip of a pastry bag or in a corner of a food-safe plastic bag and insert #829 or other large star pastry tip. Gently stir whipped cream; spoon into bag and pipe onto top and sides of cake. Refrigerate at least 4 hours before serving.
Nutrition Facts :
GMA'S WACKY CHOCOLATE CAKE
My grandmother made this cake almost every week it seemed. She made it right in the baking dish. I make it in a bowl then put it in the dish.
Provided by Chemaine
Categories Dessert
Time 35m
Yield 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat over to 350.
- Sift dry ingredients into a bowl.
- Make three holes in the mixture evenly spaced. Put vinegar in one, vanilla in one and oil in the last one. Pour the water over all and mix thoroughly with spoon.
- Spread evenly in 9x13 pan and bake for 15 to 25 minutes at 350 degrees.
Nutrition Facts : Calories 223.4, Fat 8.5, SaturatedFat 1.1, Sodium 243.1, Carbohydrate 35, Fiber 0.7, Sugar 20.1, Protein 2.1
GMA MARY'S CHOCOLATE CAKE
It is very important not to get cake to dry. It depends on what size cake pan you use. I use a "angel food cake pan" or "tube pan". Thinner cakes will take less time to cook.
Provided by KA CAMP
Categories Chocolate
Time 45m
Number Of Ingredients 16
Steps:
- 1. Add vanilla to milk.
- 2. Cream sugar and crisco, add eggs and beat well.
- 3. Mix in cocoa.
- 4. Beginning with flour, alternate adding flour and milk.
- 5. Boil water in microwave and add to mix all at once, mix well.
- 6. Bake @ 350 degrees about 45 minutes. After 30 minutes begin to check cake by inserting a toothpick every 5 minutes. Cool. Turn cake out onto plate after about 10 minutes.
- 7. In a bowl add powdered sugar, cocoa, butter and vanilla. Add milk a little at a time. Beat well. To your taste you might need to add more butter, cocoa and milk.
GRAMMY'S CHOCOLATE DROP COOKIES
A hefty dose of cocoa powder makes these old-fashioned drop cookies perfect for fans of dark chocolate. The recipe is so simple, it's a natural for preparing with children, who especially love forming the dough into balls and rolling them in sanding sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield About 3 1/2 dozen
Number Of Ingredients 9
Steps:
- Sift together flour, cocoa powder, baking soda, and salt in a bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter on medium speed until mixture is light and fluffy, about 2 minutes. Add eggs and vanilla, and beat to combine. Reduce speed to low, and gradually add flour mixture; beat to combine. Form dough into a flattened disk, and chill until firm, about 1 hour.
- Preheat oven to 350 degrees. Shape dough into 1 1/4-inch balls. Roll each ball in sanding sugar. Place on baking sheets lined with parchment paper, about 1 1/2 inches apart. Bake until set, 10 to 12 minutes, rotating halfway through. Transfer to a rack to cool for 5 minutes. Transfer cookies from baking sheet to wire rack. The cookies can be stored between layers of parchment in an airtight container at room temperature for up to 1 week.
MARY'S GERMAN CHOCOLATE CAKE ICING
Make and share this Mary's German Chocolate Cake Icing recipe from Food.com.
Provided by Hill Family
Categories Dessert
Time 15m
Yield 1 cake
Number Of Ingredients 7
Steps:
- Combine all ingredients (except nuts and coconut) in a medium saucepan over medium heat until thickened, approximately 12 minutes.
- Add nuts and coconut. Beat with a spoon till both are coated.
- Cool and frost the cake.
Nutrition Facts : Calories 3644.6, Fat 265.7, SaturatedFat 106.1, Cholesterol 639.5, Sodium 2311.7, Carbohydrate 290, Fiber 30.8, Sugar 215.3, Protein 57
GRAMMY'S CHOCOLATE COOKIES
Anne Feldman's grand prize-winning recipe in our Cookie of the Week contest was a gift from her grandmother Ivyle Phinney Morrow.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 100
Number Of Ingredients 8
Steps:
- Sift together flour, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat butter, 2 cups sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, and mix to combine. Gradually add dry ingredients, and combine with mixer on low speed. Cover bowl with plastic wrap, and chill until dough is firm, about 1 hour.
- Preheat the oven to 350 degrees. Line baking sheets with Silpat baking mats. Roll dough into 1-inch balls. Dip top of each ball into sugar. Place on prepared baking sheets about 1 1/2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
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