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Marta Subirats Llaveria- GRUP 4B
INDEX Dark Chocolate Cake I...................................2-3 pg. Black Magic Cake.............................................4-5 pg. Too Much Chocolate Cake.............................6-7 pg. Deep Dish Brownies.......................................8-9 pg. Best Chocolate Covered Strawberries ever..........................................10-11 pg.
Dark Chocolate Cake I 2 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon salt
2 eggs 1 cup cold brewed coffee 1 cup milk 1/2 cup vegetable oil 2 teaspoons vinegar
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a large bowl, combine the flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center and pourin the eggs, coffee, milk, oil and vinegar. Mix until smooth; he batter will be thin. Pour the batter into the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool!
Black Magic Cake 1 3/4 cups all-purpose flour 2 cups white sugar 3/4 cup unsweetened cocoa powder 2 teaspoons baking soda teaspoon baking powder teaspoon salt
2 eggs 1 cup strong brewed coffee 1 cup buttermilk 1/2 cup vegeta 1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13 inch pan. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Too Much Chocolate Cake 1 (18.25 ounce) package devil’s food cake mix 1 (5.9 ounce) package instant chocolate pudding mix 1 cup sour cream 1 cup vegetable oil 4 eggs 1/2 cup warm water 2 cups semisweet chocolate chips
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.
Deep Dish Brownies Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time.Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan. Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!
Best Chocolate Covered Strawberries ever In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture. Insert toothpicks into the tops of the strawberries. Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.
This book is only for
Real Chocolate Lovers. If you are...Ejoy Withouth Recentments!