"Easy Baking"

Show 60

Sheilah Kaufman
Cookbook Author and Cooking Instructor
Potomac, Maryland

Sheilah Kaufman


Bourbon Street Fudge Cake
 (serves 12 to 14)

Recipe from the The Best of High Meadows --- A Selected Recipe Collection

This is the best chocolate cake ever!  It tastes delicious with cream cheese
frosting or with fresh raspberries or strawberries" --- Peter Sushka

Ingredients:
1)  Dusting of unsweetened cocoa
2)  1 3/4 cups water
3)  2 teaspoons instant coffee
4)  1/4 cup bourbon liquor
5)  5 oz. unsweetened chocolate
6)  1 cup butter
7)  2 cups sugar
8)  2 cups all-purpose flour
9)  1 tsp. baking soda
10) 2 large eggs
11) 1 tsp. vanilla

Preparation:
1)  Grease a bundt pan and dust with unsweetened cocoa.
2)  Preheat oven to 275 deg f. (no higher!)
3)  Simmer water, coffee, and bourbon together for 3 minutes.
4)  Add chocolate and butter and stir gently over medium heat
      until melted and smooth.
5)  Remove from heat, stir in sugar until blended, and cool for
      3 minutes.
6)  Transfer chocolate to a large bowl of an electric mixer.
7)  Separately, stir together flour and baking soda.
8)  At medium speed, add flour 1/2 cup at a time, to chocolate
      batter, then mix another minute.
9)  Add eggs 1 at a time, then add vanilla (batter will be thin).
10)Pour into pan and bake for 1 hour and 20 minutes or until
      cake tests done.
11)Cool on a rack for 20 minutes.

Hint:
This cake is best if not refrigerated.  It may be difficult to remove pan from pan, which is why the dusting of cocoa is recommended --- it works better than flour.



 
 

Sinfully Delicious Kahlua Cake
        (serves 8 to 10)

Ingredients:
1) 1 chocolate cake make from your favorite recipe or a mix
2) 1/4 cup Kahlua
3) 1 Five oz. box chocolate pudding, instant or regular,
     prepared
4) 12 oz. container Cook Whip
5) 3 to 4 Heath's Butterfingers candy bars, coarsely chopped
     in a blender or processor

Procedure:
1) Cut the cake horizontally into 4 layers, or tear into pieces
     for trifle.
2) On a cake plate (or in a large brandy snifter) place one layer
     of the cake.
3) Spread with 1/4 of the Kahlua.
4) Spread with 1/4 of the chocolate pudding.
5) Top with 1/4 of the Cool Whip.
6) Sprinkle with 1/4 of the candy.
7) Repeat, using all the layers and ending with Cool Whip (ice
     the cake or top the trifle).
8) Sprinkle with remaining candy.



Easy baking!!