Grandmother's Chocolate Cake

Ingredients

1 stick butter
1/4 cup Crisco
3 tablespoon cocoa
1 cup water
2 cups flour
2 cups sugar
2 eggs
1/2 cup butter milk
1 table spoon baking powder
2 tsp vanilla

Method

• Use a greased jelly roll or other long thin pan. This cake freezes well.
• Bring to boil 1 stick butter, 1/4 cup Crisco, 3 tablespoons cocoa and 1 cup water.
• Mix 2 cups flour and 2 cups sugar in a bowl, pour over this the above mixture and stir adding 2 slightly beaten eggs.
• Add 1/2 cup buttermilk, 1 tablespoon baking soda, scant teaspoon cinnamon, 2 teaspoons vanilla. Mix well.
• Bake at 350° for 20 minutes. Test, do not overbake.

Chocolate Mousse Cake

Ingredients
1 1/4 cups chocolate cookie crumbs
1/4 cup melted butter
Mousse:
3 oz unsweetened chocolate
3/4 cup water
1 tbsp gelatin
3/4 cup sugar
1/8 tsp salt
3 egg yolks
1 1/2 tsp vanilla
1 3/4 cups heavy or whipping cream
3 tbsp sugar
3/4 tsp vanilla

Instructions:

• Heat oven to 350F. For crust, mix crumbs and butter.
• Press onto bottom of a 9 inch springform pan. Bake for 5 min. Let Cool.
• Melt chocolate with water over low heat, stir until smooth.
• Stir in first amount of sugar and the salt.
• Bring to a boil over medium heat, stirring constantly.
• Reduce heat and simmer 5 minutes, stirring constantly.
• Soften gelatin in 1/4 cup warm water until disolved.
• Add in gelatin mixture.
• Blend a small amount of the hot mixture into egg yolks.
• Stir into remaining hot mixture.
• Cook and stir one minute longer.
• Cool to room temperature and add first amount of vanilla.
• Whip cream with sugar and vanilla until soft peaks form.
• Fold into chocolate mixture.
• Pour over cooled crust and chill until firm.

Farm House Fruit Cake

Ingredients
Refined Flour 2 1/4th cups
Mixed dry fruits ( cachewnuts, raisins) 1/2 cup
Eggs 3
Baking powder 1/2 tsp
Cinnamon powder 1/2 tsp
Oil 1/2 cup
Brown sugar 3/4 cup
Milk 3/4 cup
Honey 1tbsp
Method

• Roughly chop cashewnuts. Wash and dry raisins. Beat eggs. Grease an eight inch by three inch rectangular cake tin and lightly dust it with flour. Preheat the oven to 180 degree.
• Mix flour with baking powder and cinnamon powder and sift into a mixing bowl. Rub in oil, until the mixture resembles fine breadcrumbs.
• Add sugar and mixed dry fruits into the flour mixture.
• In a jug, mix together the milk, eggs and honey. Add to the flour mixture. Mix well.
• Pour into the prepared cake tin and bake in the preheated oven at 180 dgree for forty five minutes. Test by interesting a skewer or knife, it should come out clean.
• Remove from oven and let cool in the tin for five minutes before turning out. Cut into slices and serve.

Chocolate Fudge

Ingredients
1 cup milk powder
½ cup cocoa powder
¾ to 1 cup sugar
½ cup white butter
3 - 4 tbsp water
Process

• Sieve cocoa and milk powder together. Add 3 to 4 tablespoons of water to sugar and boil in a thick pan.
• Boil till it reaches 2-string consistency. Immediately add butter and mix.
• To it add the sieved cocoa and milk power mixture.
• Keep stinging an a low flame till it leaves sides of the pan.
• Pour this mixture on to a greased plate and cut into desired shapes, once it is slightly cool.
• Can sprinkle some sugar on the fudge while it is still hot after spreading on to the plate.

Chocolate Cream Cake

Ingredients

For cake
3 unsweetened chocolate squares
2 1/4 cups sifted flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
2 1/4 cups firmly packed light brown sugar
3 eggs
1 1/2 teaspoons vanilla
1 cup sour cream
1 cup boiling water
For Whipped Cocoa Cream
2/3 cup confectioners' sugar
1 teaspoon vanilla
1 pint heavy cream
1/2 cup unsweetened cocoa powder
Instructions:

• Melt chocolate in a small bowl over hot (hot boiling) water and cool.
• Grease and flour two 9x11/2-inch pans.
• Tap out excess flour.
• Sift flour, baking soda and salt onto waxed paper.
• Preheat oven to 350.
• Beat butter, sugar and eggs in a large bowl with electric mixer on high speed until light and fluffy.
• Beat in vanilla and cooled chocolate.
• Stir in dry ingredients, alternating with sour cream and beating well with a spoon until smooth.
• Stir in water (Batter will be thin). Pour into pans.
• Bake for 35 minutes or until centers spring back when lightly pressed with fingertips.
• Cool in pans 10 minutes, then turn on wire racks and cool completely.
• Split each layer in half crosswise to make 4 thin layers.
• Fill and frost with Whipped Cocoa Cream. Refrigerate.
• To make Whipped Cocoa Cream combine listed ingredients in a chilled medium size bowl.
• Whip ingredients in chilled medium bowl with chilled beaters until stiff.
• You can quickly chill the empty bowl and beaters by putting them in the freezer for 15 minutes or so while the cake is cooling.

Black Forest Cake

Ingredients
1 Recipe Eggless chocolate sponge cake
1/2 tin canned cherries and syrup
1cup fresh whipped cream
3 tbsp powdered sugar
4 tbsp grated dark or plain chocolate (and chilled)
1/2 tsp vanilla essence
To make Cream Icing

• Beat the cream over a tray of icecubes with a hand beater.
• Do not overbeat. It should form soft peaks.
• Fold in the sugar and essence.
• Mix gently. Put some icing in a icing gun leave the rest in the bowl.
• Keep both in the refrigerator

Next Step

• Slice the cake into 2 horizontal halves.
• Place on a tray on a mesh. Sprinkle 2-3 tbsp syrup of cherries on each half.
• Allow to soak for 10 minutes.

Next Step

• Spread the cream icing on lower half.
• Transfer to a cake plate. Place the cherries on the cream.
• Save a few for topping.Place the other half on top.
• With icing gun decorate top edging.
• Spread the chocolate flakes all over and decorate with cherries.

Peanut Butter Cups

Ingredients
1 cup basic chocolate
3/4th cup peanut butter
2 cups semi sweet chcolate coating
fluted paper baking cups
Method

• Melt the basic chocolate.
• Line the mini-muffin pans with paper baking cups.
• Spoon 1 teaspoon of melted semisweet chocolate into each cup, then “paint” the bottom and sides of the cup until coated with chocolate.
• Set in refrigerator for 10 minutes or until chocolate has hardened.
• Spoon another 1/2 teaspoon of chocolate into the cups and again completely coat the bottom and sides with chocolate.
• Return to refrigerator for 10 more minutes.
• Meanwhile, mix the peanut butter, 1 tablespoon at a time, into the melted white chocolate, stirring until smooth.
• Fill hardened chocolate shells with peanut butter mixture (it will be very thin) until nearly full. Return to refrigerator for 15 minutes or until hard.
• Seal peanut butter cups by spooning 1/4 teaspoon of semisweet chocolate (approximately) onto the hardened peanut butter centers, using the back of the teaspoon to spread the chocolate to the edges of cup.
• Refrigerate 10 more minutes or until hard.