Lets Make A Dreidel Chocolate Cake Food

HANUKKAH DREIDEL CAKE

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, beat flour, 1 2/3 cups granulated sugar, 2/3 cup shortening, 1 1/4 cups milk, the baking powder, salt and 1 teaspoon vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, to make white frosting, in large bowl, beat powdered sugar and 3/4 cup shortening with spoon or electric mixer on low speed. Beat in 3/4 teaspoon clear vanilla and 4 to 5 tablespoons milk until smooth and spreadable.
• In medium bowl, reserve 2 cups of the white frosting; tint with food color. Reserve 2/3 cup of the blue frosting for decorating; set aside. In small bowl, reserve 2/3 cup of the white frosting for decorating; set aside. In another small bowl, reserve 1/4 cup of the white frosting; stir in cocoa.
• Cover large flat tray or piece of cardboard (20x12 inches) with plastic wrap or aluminum foil. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting, if desired. Arrange cake pieces to form dreidel as shown in diagram.
• Frost the center and sides of the dreidel with remaining white frosting. Frost the dreidel point, handle top and sides with remaining blue frosting, attaching pieces with small amount of frosting. Outline the Hebrew letter of your choice with a toothpick; fill in with cocoa frosting and outline with chocolate chips.
• Place reserved 2/3 cup white frosting in decorating bag with star tip #32; pipe a shell border along base and top edge of white-frosted cake. With reserved 2/3 cup blue frosting, pipe a shell border along base and top edge of blue-frosted cake with shell tip. Outline top borders of white-frosted cake with chocolate chips.

DREIDEL POPS RECIPE BY TASTY

Steps:

• Spear each marshmallow with a pretzel stick.
• On a hot skillet, melt the bottoms of the chocolate kisses for a few seconds. Stick the melted part to the marshmallow top. Let them set for a few minutes until hard.
• Melt the white chocolate in the microwave for 1 minute, stirring every 20 seconds until the chocolate is smooth. Add the blue food coloring and mix thoroughly.
• With a spoon, smear the chocolate thickly over the marshmallow sides. Smooth the sides down with the back of the spoon; wiping away excess.
• Set each on wax paper to set.
• With a icing tube, or piping bag, decorate them with the Hebrew letters נ ,ג ,ה ,ש.
• Enjoy!

SLICE-AND-BAKE DREIDEL COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl and set aside.
• Combine the butter and sugar in a stand mixer fitted with the paddle attachment and mix on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the speed to low and mix in the egg and vanilla and almond extracts until just incorporated. Gradually add the flour mixture and mix until just combined.
• Remove two-thirds of the dough, wrap in plastic wrap and refrigerate. Add the food coloring to the dough in the mixer and mix on low speed until no streaks remain. Wrap in plastic wrap and flatten into a disc about 1/2 inch thick; freeze for 20 minutes.
• Barely roll out the blue dough on a lightly floured surface just until even. Dip a 1 3/4-inch dreidel cookie cutter in flour and stamp out as many cookies as possible, rerolling the scraps, until no blue dough remains (if the dough gets too soft, return it to the freezer). Brush the tops of the dreidels with water and stack them on top of each other, pressing lightly to adhere and lining them up perfectly. Make 3 or 4 stacks so that they don't fall over. Transfer the stacks to a plate and freeze for 10 minutes.
• Remove the stacks from the freezer and lay them on their sides. Brush the adjoining ends of each stack with water and press them together, creating one long dreidel-shaped stack for the center of the cookies.
• Roll one-quarter of the uncolored dough into a log the length of the dreidel stack, with a 1-inch diameter, then cut it in half lengthwise. Brush each half with water and press into the space on either side along the dreidel handle. Roll out a skinnier log of uncolored dough the length of the dreidel stack, brush with water and place it along the top of the dreidel handle, pressing to connect it to the first two strips of uncolored dough. Freeze until all the pieces stick together and the dough is very firm, about 5 minutes.
• Remove the stack from the freezer and press the remaining uncolored dough around the sides, rolling the log a bit to round out the shape, brushing with water if needed to adhere. Return to the freezer for 5 minutes.
• Pour the sprinkles into a shallow bowl or plate long enough to hold the log of dough.
• Remove the dough from the freezer, brush with water, then roll in the sprinkles, pressing to adhere if necessary. Freeze for 30 minutes.
• Preheat the oven to 350 degrees F and line 2 baking sheets with silicone baking mats or parchment.
• Transfer the frozen dough log to a cutting board and use a sharp knife to slice it 1/4 inch thick. Place the cookies 2 inches apart on the prepared baking sheets and bake, rotating halfway through, until just starting to brown on the bottom, 10 to 12 minutes. Let cool for 10 minutes on the baking sheets then transfer to a wire rack to cool completely.
• Microwave the white chocolate in a small microwave-safe bowl at 70% power, stirring every 10 seconds, until melted, about 30 seconds total. Transfer to a piping bag and cut off the very tip to pipe a thin line of white chocolate.
• Pipe one of the following letters from the Hebrew alphabet on the dreidels: נ‎ (nun), ג‎ (gimel), ה‎ (hei) and ש‎ (shin). Let sit at room temperature until the chocolate sets, 20 to 30 minutes.

CHOCOLATE TRES LECHES CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch pan with butter and flour.
• Beat cake mix, chocolate milk, canola oil, eggs, and espresso powder together in a large bowl with an electric hand mixer on a low speed until dry ingredients are moistened. Increase speed to medium and continue beating another 2 minutes; pour into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove cake from the oven and allow it to cool in the pan until it is no longer hot to the touch. While the cake is still warm, poke lots of holes all over the cake with a small skewer or a fork.
• Whisk sweetened condensed milk, half-and-half, evaporated milk, and 3 tablespoons cocoa powder together in a bowl until cocoa is mostly incorporated into the liquid; slowly pour the milk mixture evenly over the cake. Allow the cake to cool completely as the liquid soaks into it.
• Sift confectioners' sugar and cocoa powder together in a bowl.
• Beat heavy whipping cream in a stand mixer on medium speed for about 1 minute. While continuing to mix, add sugar-and-cocoa mixture to the cream in 2 batches, allowing the first to incorporate before adding the second. Increase mixer speed to medium-high; beat until soft peaks form and the cream is thickened and spreadable. Spread chocolate whipped cream on the cake to serve.

TRIPLE CHOCOLATE TRES LECHES CAKE

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min; pierce with large fork at 1/2-inch intervals.
• Melt 7 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate.
• Stir cocoa powder into COOL WHIP; spread onto cake. Top with chocolate curls. Keep refrigerated.

"LET'S MAKE A DREIDEL" CHOCOLATE CAKE

Steps:

• 1. To make the cake: Preheat the oven to 375°F. Lightly grease a 13-by-9-by-2-inch straight-sided metal cake pan with cooking spray. To help remove the cake, line the pan, lengthwise, with a 17-by-8-inch sheet of parchment paper, and use the overhang as handles. Lightly grease the parchment and set aside.2. Into a large bowl, sift together the flour, sugar, baking soda, and salt, then lightly whisk and set aside. In a medium saucepan over medium heat, combine the butter, chocolate, water, and instant coffee and bring just to a boil, stirring until smooth. Remove from the heat. Gradually whisk the chocolate mixture into the flour mixture until smooth. Beat in the eggs, buttermilk, and vanilla until smooth, scraping down the sides and bottom of the bowl as necessary. The batter will be thin.3. Pour the batter into the prepared pan. Gently tap the pan several times on a counter to settle the batter. Bake until the cake is springy to the touch and a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a rack to cool for 30 minutes. Use the parchment handles to remove the cake to a flat surface. Cool completely before frosting.4. To make the frosting: In a stand mixer set on low speed, beat the butter, powdered sugar, melted chocolate, milk, and salt until the sugar is moist. Slowly increase the speed to medium-high, scraping down the sides and bottom of the bowl as necessary. Beat until it reaches a spreading consistency. If necessary, add more milk for a creamier consistency.5. To assemble: See the diagram. To form the dreidel's base, using a ruler and a toothpick, measure and mark the 41/2-inch center point along one 9-inch side. This becomes the dreidel's spinning point. From both corners of this side, measure up 4 inches on each 13-inch side and mark with a toothpick. Using the toothpicks as a guide, cut out the marked triangles. 6. To form the dreidel's top and spinning knob, using a ruler and a toothpick, measure and mark a 3-inch square in one corner of the remaining 9-inch side. Repeat to measure the other corner. Using the toothpicks as guides, cut out the two marked square corners. The cake remaining in the center forms the knob. Using the remnants, create one of the four Hebrew letters-nun, gimel, hay, or shin-to decorate the top of the cake.7. Place the dreidel cake onto a serving plate. To protect the plate while frosting the cake, place strips of waxed paper under the edges of the cake. Using dollops of frosting the cake, place strips of waxed paper under the edges of the cake. Using dollpos of frosting, "glue" the hebrew letter in place before frosting the top and sides of the cake.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

EDIBLE CHOCOLATE MARSHMALLOW DREIDELS

Steps:

• Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
• Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick. Dip dreidels in chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
• Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. Refrigerate at least 5 minutes or up to 8 hours before serving.