Feeds:
Posts
Comments

Posts Tagged ‘Cake’

This is of course the national dessert of Franistan, famed long for its properties to heal gastro-intestinal disorders and improve eyesight.

Plus they’ve always had problems with raspberry surplus.

Now that my Franistan ambassador duties are fulfilled, let’s move on to the actual point.

It is very hot today, so hot that to wear socks would be suicide. It’s an immeasurable temperature, and in Franistan the sun’s rays are blocked by numerous mountains and large animals and natives wearing pith helmets. It just doesn’t get as hot there. So, to be honest, this dessert is not consumable on a day such as this. I would suggest ice chips with maple syrup in leu of this for a cooling dessert.

But on any other day, it would be magnificent. No, wonderful even!

Here is the recipe:

1 1/2 cups of all purpose flour

1 cup white sugar

4 tablespoons unsweetened cocoa

1 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

1 tablespoon cider vinegar

6 tablespoons vegetable oil

1 cup water

1) preheat oven to 350 degrees F.

2) Sift flour, sugar, salt, soda, and cocoa together in an 8×8 ungreased cake pan. (This is pointless but fun) Make three depressions. Pour oil into one well, vinegar into second, and vanilla into the third well. Pour the water over all and stir well with a fork.

3) Bake for 30 to 40 minutes, or until a knife comes out clean. Plop on whipped cream and raspberries.

Matter of Interest: Wacky cake was born from the great depression when people couldn’t afford eggs and such.

Advertisements

Read Full Post »

I made this red velvet cake all by myself, with mom! We had to make it into a square because the round cake pans were packed. I think it would have looked better if it was round. And it wasn’t very red, just regular boring chocolate color, even though we put in almost half a bottle.

Here is the recipe:

Ingredients:

4 tablespoons of cocoa powder

red food coloring

1 cup of buttermilk (we used powdered buttermilk, which smelled horrid but turned out alright.)

1 teaspoon of salt

1 teaspoon of vanilla

1/2 cup of oil

1&1/2 cups of sugar

2 eggs

2&1/2 cups of flour

Instructions:

1) Mix all the dry ingredients, except for the sugar.

2) Mix the sugar and the oil together, then add the eggs in one at a time until they are well mixed.

3) Add the vanilla and the vinegar to the egg mixture.

4) Next, add the dry ingredients alternatingly with the buttermilk and mix everything up.

5) Then, add the food coloring until it looks red enough.

6) Pour the batter into your pans and bake in the oven at 350 degrees for 25 minutes, or whenever you think it’s done.

7) Frost your cake and sugar it too, and spread sugar plum jam in between the layers! We used cream cheese icing and snowflakes.

Even though my cake didn’t look so nice as I had wanted, it still tasted elegant! They served it at the Waldorf Astoria when it first opened and charged anyone 200 dollars when they asked for the recipe! How nice!

Read Full Post »

We ate at Cafe Sabarsky, which was German.

I got Sabarsky Heife Schokolade, which is hot chocolate with whipped cream. It was very hot, and rich! For lunch I ordered Uberbackene Schinkenfleckerl mit Emmentaler und Salat, which means baked pasta with Bavarian ham and a side green salad! It was delicious! I normally don’t like ham, but Bavarian ham is much different, and is good! Also, it was bowtie pasta, so where could they have gone wrong?

For dessert we had Erdbeer, which is layered strawberry and champagne mousse tort. I’ve never had champagne before, but it was tres magnifique.

Lunch was perfect! Today for lunch we are having Duck and apple pie!

Read Full Post »

I made my second cake on Friday, and it was the best one I’ve ever made! It was chocolate with raspberry merengue ¬†frosting and rainbow sprinkles. But I also have a sad tale to tell. Jacque Cousteau died, but it was an honorable death. He was buried at sea with honors, and many tears were shed over him. He was the noblest gold fish that ever lived, and I know many will mourn over him. Now I have a new fish. You mustn’t think that it was an easy transaction. I spent three weeks dressed all in gold for Jacques. My new fish is quite different. His name is Calico Jack, and he is a fierce pirate, roaming the seas for gold and whiskey. He is such a rougish fish, and he looks like he’s wearing billowing bloomers. The cake was in honor of his house warming.

To make the cake:

Ingredients:

2 cups of white sugar

1 3/4 cups of flour

3/4 cup of cocoa

1 1/2 teaspoon of baking soda

1 1/2 teaspoon of baking powder

1 teaspoon salt

2 eggs

1 cup of milk

1/2 cup of cooking oil

2 teaspoons of vanilla

1 cup of boiling water

Instructions:

Heat the oven to 350 degrees farenheit. Combine the sugar, flour, cocoa, baking soda, baking powder, and salt together in a large bowl. Next, add the eggs, milk, oil and vanilla. Beat together two minutes, then add the boiling water. The batter will be thin and chocolatey. Pour it into two greased and floured cake pans. Bake for 30 minutes, or test by sticking in a knife and seeing if it comes out clean. Let the layers cool for two hours or so before frosting.

To make the raspberry frosting:

Ingredients:

1 cup of sugar

2 egg whites

1/2 a teaspoon of vanilla extract

1/4 cup of seedless raspberry jam

Put all the ingredients in the top of a double boiler or in a large metal bowl that fits at least halfway into the pot. Bring about two inches of water to a boil in the pot.

Use a hand-held electric mixer to combine the sugar, egg whites, jam, and a 1/3 cup of water; then put the bowl or double boiler over the boiling water while mixing on a high speed. Continue mixing the egg mixture using a stirring motion with the beaters until is fluffy and white, about 7 minutes. Remove from the heat, add the vanilla, and continue beating until the frosting is cooled and holds stiff peaks. Ice cake at once.

*You can also add maple syrup instead of the jam.

I put a spread of raspberry jam between the two layers before frosting them, also. The frosting is the best part. You can put heaps of it on, but the egg whites make it so light that it isn’t sickening. It’s a jolly, jammy, smackeral of a cake!

Credits: How to Cook Everything, by: Mark Bittman

and

Hershey’s Perfectly Chocolate Cake

P.S.- here is a picture of Calico Jack

Read Full Post »