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cake to celebrate.
2 cups sugar
1 3/4 cups flour
3/4 cup baking cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water
Chopped Snickers, sprinkles or other candy for decorative garnish, if desired
Heat oven to 350°F.
Grease and flour two 9 inch round baking pans
In large mixer bowl, stir together dry ingredients.
Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes.
Stir in boiling water on low (batter will be thin) Pour into prepared pan.
Bake 30 to 35 minutes (I needed to bake 45 minutes) or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire racks. Allow to cook completely before frosting.
1 cup peanut butter
2/3 cups butter
2 Tbs. cream or milk
1 tsp vanilla
3 cups 10X sugar
Beat butter and peanut butter with an electric mixer. Gradually mix in the sugar, adding cream a little at a time; add vanilla and beat until fluffy.
When cake is completely cooled, spread frosting between layers and frost the top and sides.
Refrigerate cake for an hour or so before topping with the ganache.
16 ounces semisweet chocolate chips
1 cup heavy cream
1 teaspoon instant coffee granules
Heat the chocolate chips, heavy cream, and instant coffee in the top of a double boiler over simmering water until melted and smooth, stirring occasionally.
Spread the ganache over the top of the frosted cake allowing some to drip over the edge. Arrange chopped candy bar or other sprinkles as desired.
Makes 3 mini loaves (about 3 1/4 x 5 1/2-inches)
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
6 Tbs butter at room temperature
6 Tbs unsweetened applesauce
1 cup ricotta cheese (I use part skim) at room temperature
1 1/2 cups sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1 Tbs lemon zest
1 cup fresh blackberries, (cut if large) or berry of choice
Preheat oven to 325°F. Prepare 3 mini loaf pans by coating the inside with butter or spraying with PAM.
In a medium bowl, whisk together the flour, baking powder and salt.
Use an electric mixer to beat together the butter, ricotta, and sugar, about 3 minutes. Add eggs one at a time; stir in the lemon zest and vanilla extract.
Pour batter into prepared pans, smoothing top with spatula. Bake for 40-45 mins, or until toothpick comes out clean.
Allow to cool for 15 minutes in the pans. Run a knife around the edge of the cake to loosen and gently remove the cake; cool completely on wire rack.
click on photos for more pound cake recipes