"You Are My Sunshine"


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( published May, 2001 )




chocolate fudge, devil's food, pillsbury's prize chocolate,chocolate risotto brownies plus icing






The following are a few chocolate cake recipes that I have found to be excellent. The chocolate icing is easy to make, easy to spread and very good.




chocolate fudge cake


ingredients

  • 3 squares Baker's chocolate / melted
  • 1 1/2 cups sugar
  • 10 tbsp butter / margarine
  • 3 eggs
  • 2 cups all-purpose flour
  • 2 3/4 tsp baking powder
  • 1 tsp salt
  • 3/4 cup milk
  • 1 tsp vanilla

instructions

  • Pre-heat oven to 350
  • Grease & flour 1-10" tube pan or 2 - 9" layer pans
  • Mix flour, salt & baking powder tog
  • In mixer, cream butter & sugar
  • Add eggs & vanilla / mix 3 min
  • Alternately add milk & flour
  • Mix on slow speed 6 minutes
  • Add melted choc / mix 2 min
  • Bake 30 - 35 minutes in layer cake pans / or toothpick comes out dry
  • Bake 50 - 55 minutes in spring pan / or toothpick comes out dry
  • Cool on rack
  • Frost or serve with vanilla ice cream



devil's food cake


ingredients

  • 3 squares Baker's chocolate / melted
  • 1 1/3 cups sugar
  • 1/2 cup butter / margarine
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 cup plus 2 tbsps milk
  • 1 tsp vanilla

instructions

  • Pre-heat oven to 350
  • Grease & flour 1-10" tube pan or 2 - 9" layer pans
  • Sift flour, salt & baking soda tog 2 times
  • Med speed, mix butter, sugar & eggs for 3 min
  • Add chocolate
  • Slow speed, alternately add milk & flour
  • Add vanilla / beat 2 min
  • Bake 30 - 35 minutes in layer cake pans / or toothpick comes out dry
  • Bake 50 - 55 minutes in spring pan / or toothpick comes out dry
  • Cool on rack
  • Frost or serve with vanilla ice cream



Pillsbury Prize

chocolate cake


ingredients

  • 1 lb dark brown sugar
  • 1/2 lb butter
  • 3 eggs
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup milk
  • 1/2 cup water
  • 6 tbsps cocoa
  • 1 tsp vanilla

instructions

  • Pre-heat oven to 350
  • Grease & flour 2 - 8" layer pans
  • Sift flour, salt & baking soda tog
  • Combine milk & water
  • Med speed, mix butter & sugar for 3 min
  • Add eggs 1 at a time
  • Slow speed, alternately add milk & flour / beat 3 min
  • Add vanilla
  • Bake 30 minutes in 2 layer cake pans / or toothpick comes out dry
  • Cool on rack
  • Frost, serve with vanilla ice cream or cover with whipped cream topped with strawberries




brownies


ingredients

  • 8 squares Baker's unsweetened chocolate
  • 3 cups sugar
  • 1 cup butter / margarine
  • 5 eggs
  • 1 1/2 cups all-purpose flour
  • 1 tbsp vanilla
  • 2 cups chopped walnuts / optional

instructions

  • Pre-heat oven to 375
  • Greased 13" X 9" pan or aluminum foil cookie sheet for thin brownies
  • Melt choc & butter in microwave / stir occasionally
  • In mixer, on high speed, beat eggs sugar & vanilla for 10 min
  • On low speed, blend in chocolate
  • Add flour beating just to blend
  • Add walnuts
  • Bake 35 - 40 minutes in pan / or toothpick comes out dry
  • Bake 20 - 25 minutes in thin foil pan / or toothpick comes out dry
  • Cool on rack
  • Cut in squares while warm
  • Freezes well



chocolate icing


ingredients

  • 3 squares Baker's unsweetened chocolate
  • 3 tblsps butter / margarine
  • 3 cups sifted 10X sugar
  • 1/8 tsp salt
  • 1/3 cup milk
  • 1 tsp vanilla

instructions

  • In microwave, melt chocolate & butter
  • In bowl, mix sugar, salt & milk
  • Add choc mix to sugar mix
  • Add vanilla / mix well
  • Let stand stirring occasionally until right consistency / add milk if too thick
  • Covers 2 - 9" or 1 - 10" cake



Brian's chocolate risotto


ingredients

  • 6 cups milk
  • 1 cup heavy cream
  • 1/2 ounce butter
  • 1 cup Arborio rice* - regular short rice can be substituted
  • 3 1/2 ounces good quality dark-semi sweet chocolate chopped
  • Brown sugar and additional warm milk to garnish

instructions

  • In large saucepan place milk and cream - bring to boil over medium heat
  • Reduce heat and keep warm
  • In large saucepan place butter and rice - cook 2 minutes stirring until grains are covered with butter and translucent,
  • Add warm milk/cream stirring until liquid is absorbed and rice is al dente
  • Add chocolate and stir until melted and well blended into rice.
  • Serve topped with brown sugar and milk.
  • Yields 4 servings.



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