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Chocolate Sheet Cake

2 1/2 cups whole wheat flour

1 cup sugar

2 teaspoons cinnamon

1/4 cup cocoa

1 cup cold coffee

1/2 cup vegetable oil

1 1/2 teaspoons baking soda

1 cup buttermilk

2 large eggs, beaten

1 teaspoon vanilla

 

CHOCOLATE ICING

1/4 cup cocoa

1/2 cup butter

1/2 cup half-n-half

3 cups confectioner’s sugar

 

Preheat oven to 350 degrees.  Mix flour, sugar and cinnamon together in a large bowl.  Bring cocoa, coffee and oil to a boil in a small pan.  Pour coffee mixture over flour and mix for one minute.  Scrape bowl.  Dissolve baking soda in buttermilk and add to bowl.  Add eggs and vanilla.  Mix together for about two minutes or until well combined.  Pour batter into greased sheet cake pan and bake for 20 minutes.

 

CHOCOLATE ICING:

Bring cocoa, butter and half-n-half to a low boil in a pan.  Remove from heat and beat in sugar.  Frost cake while it is still warm.

 

 

 

Best Banana Bread

4 extra ripe bananas, smashed

5 tablespoons melted butter

1 cup sugar

1 beaten large egg

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon table salt

1 1/2 cups all purpose flour

Preheat oven to 350 degrees.  Place smashed bananas into a large bowl.  With a large wooden spoon, mix melted butter into bananas.  Add sugar, egg, and vanilla.  Mix together.  Sift together: baking soda, salt, and flour.  Add to mixture and stir.  Butter a small loaf pan.  Pour banana mixture into prepared pan and bake for  60 minutes.

 

Allow pan to cool on its side for 5 minutes.  Gently tap out bread and cool completely (if you can!)

 

Frangelico Fig Cake

olive oil to brush pan

1/2 cup good olive oil

1/2 cup milk

1 large egg

1 1/2 cup all purpose flour

3/4 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon table salt

8 ounces of chopped dried figs, without stems

2 teaspoons almond liquor

 

Preheat oven to 350 degrees.  Brush a 9 inch cake pan well with olive oil

In a bowl, whisk together:  olive oil, milk, and egg.  In a larger bowl, whisk together:  flour, sugar, baking powder, and salt.  Add milk mixture to dry ingredients in a well in the center of the bowl and blend gently until smooth.  Add figs and liquor.

Pour batter into prepared pan.  Bake for 45 minutes until light brown.  Cool for 15 minutes, remove cake from pan, and continue to cool.