europe times european news trendy cookery cooking recipe food dishes Mouth Watering Chocolate Sheet Cake
Food

Mouth Watering Chocolate Sheet Cake

By 1138 0

Ingredients

Cake

  • All-purpose flour : 2 cups
  • Sugar : 2 cups
  • Salt: 1/4 teaspoon
  • Buttermilk : 1/2 cup
  • Baking soda : 1 teaspoon
  • Vanilla extract : 1 teaspoon
  • Eggs(large) : 2
  • Butter : 2 sticks
  • Cocoa powder : 4 heaping tablespoons

Icing

  • Butter : 1 3/4 sticks
  • Cocoa powder : 4 heaping tablespoons
  • Milk : 6 tablespoons
  • Vanilla extract : 1 teaspoon vanilla
  • Powdered sugar : 1 pound
  • Finely chopped pecans(optional) : 1/2 cup

Preparation

For the cake: Preheat the oven to 350 degrees F. In a large bowl, combine the flour, sugar and salt. Stir together and set aside. In another bowl, mix the buttermilk, baking soda, vanilla and eggs. Mix with a fork and set aside.

In a medium saucepan, melt the butter and add the cocoa. Whisk together to combine. Meanwhile, bring 1 cup water to a boil. When the butter is melted, pour the boiling water in the pan. Allow to bubble for a moment, then turn off the heat. Pour the chocolate mixture into the flour mixture.

Stir together for a moment to cool the chocolate, then pour in the egg mixture. Stir together until smooth, then pour into an ungreased jelly roll pan (or rimmed baking sheet) and bake for 20 minutes.

For icing: While the cake is baking, make the icing: Melt the butter in a saucepan over medium-low heat. Add the cocoa powder and stir until smooth. Add the milk, vanilla and powdered sugar. Stir together. Dump in the pecans and stir until well combined.

Immediately after removing the cake from the oven, pour the warm icing over the top. You’ll want to avoid doing much spreading, so try to distribute it evenly as you pour.

Photo Courtesy: Google/ images are subject to copyright

europe times european news health food Whoopie Pies
Food

Whoopie Pies

By 866 0

The Whoopie Pies can be considered either a cookie, pie, sandwich, or cake. Lets take a look at some sweet recipe this time. The recipe includes for both cake and its filling. Lets fill the sweet!

Ingredients

For filling:

  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 1/4 cups confectioners sugar
  • 2 cups marshmallow cream such as Marshmallow Fluff
  • 1 teaspoon vanilla

For cakes:

  • 2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup packed brown sugar
  • 1 large egg

Preparation

Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Filling:

Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies

Spread a rounded tablespoon filling on flat sides of half of cakes and top with

Photo Courtesy: Google/ images are subject to copyright