Amish Cake Recipe - Chocolate Chip Sheet Cake

I was born in Indiana, where there are still many old order Amish in the region. In fact, my father build hired Amish family in our house and my sister-in-law sells Amish furniture in her shop. I came to love and respect, and especially its cuisine. You can certainly produce a few good meals on the old fashion wood burning stoves! Here is a cake recipe that I know of the late Mrs. Koblenz Amish, who was an excellent cook, so good, in fact, she wrote a column about istheir lives to share recipes from her kitchen. Chocolate Chip Cake is a cake with chocolate chips and nuts.

Chocolate Chip Cake

1 3 / 4 cups sifted flour
2 tablespoons cocoa
1 teaspoon baking powder
1 teaspoon salt
1 cup shortening
1 cup boiling water
1 packet of vanilla sugar
1 cup sugar
2 eggs, beaten
6-ounce chocolate chips
1 / 2 cup chopped hickory nuts (or pecans)

Preheat oven to 350 degrees. Grease a 9 x 13 x2-inch baking pan;set aside.

Sift together flour, cocoa, salt and baking powder. In a large bowl, cream shortening and sugar, as well. The eggs and vanilla to sugar mixture and beat thoroughly. Add the flour mixture and water alternately mixing dough smooth and beat after each addition. Spoon filling into the prepared pan and spread batter evenly. Sprinkle the chocolate chips and nuts over the edge of the dough. Bake at 350 degrees for 45 minutes or until a wooden toothpick insertedin the center comes out clean.

Note: There is no need to make this cake to cover, it is delicious as is. You can, however, use your favorite glaze if desired. It is also good on top with a dollop of whipped cream.

Enjoy!

Chocolate Fudge Recipes - Old Fashioned Chocolate Fudge

Here is a timeless recipe for traditional chocolate fudge.

2 cups white sugar

1 / 2 cup cocoa

1 cup milk

4 tablespoons butter

1 teaspoon vanilla extract

Directions

Grease an 8x8-inch baking pan.

Pour into a saucepan, combine sugar, cocoa and milk, stir well. Bring to a boil, stirring constantly. Reduce heat and let simmer at 238 degrees. Do not stir. Remove from heat.

Add the butter and vanilla extract. Beat with a wooden spoonuntil the fudge loses its gloss. Pour into the prepared pan. Allow to cool. Cut into squares.

=> Creamy Double Chocolate Fudge

This heavenly Fudge with milk chocolate, chocolate chips and marshmallow creme made.

1 pound milk chocolate

1 pound semi-sweet chocolate chips

2 1 / 2 tablespoons butter

2 cups marshmallow cream

2 cups walnuts, chopped (optional)

1 (12 ounce) can evaporated milk

4 cupsWhite sugar

Directions

Slightly butter a 9x13-inch pan.

In a large bowl, combine the milk chocolate, chocolate chips, butter and marshmallow cream (and nuts if you are using) it.

In a large saucepan, combine the condensed milk and sugar. Cook over medium heat, stirring constantly. Bring to a boil for 4 minutes.

You will be casting mixed hot sugar mixture over the chocolate mixture and the whole thing with a large spoon until well. Pour into prepared pan.Allow to cool. Cut into squares.

=> Fudge Chocolate Fudge Lovers

The perfect fudge on special occasions and holidays.

Sugar 1 1 / 2 cups confectioners'

1 / 3 cup skim milk

6 tablespoons butter

1 cup semisweet chocolate chips

3 / 4 cup marshmallow cream

1 / 4 teaspoon vanilla extract

3 tablespoons cocoa

Directions

Grease an 8x8-inch pan.

In a heavy pan, combine confectioners' sugar, milk andButter. Cook over medium heat, stirring constantly. Cooking, until fudge reaches 238 degrees on candy thermometer. Remove from heat.

Add the chocolate chips, marshmallow cream, vanilla and cocoa. Stir well and pour into the prepared pan. Allow to cool. Cut into squares.

=> Hot Fudge Sauce Recipe: Easy Hot Fudge Sauce

This delicious hot fudge sauce can be served over your favorite ice cream or cake.

1 (14 ounce) can sweetened condensed milk

4 (1 ounce)Squares semisweet chocolate

2 tablespoons butter (not margarine)

1 teaspoon vanilla extract

Directions

In a heavy pan, combine the condensed milk, semisweet chocolate and butter. Cook over medium low heat, stirring constantly. Cooking, until chocolate is completely melted. Remove from heat. Stir in the vanilla. . Dienes

Orange Almond Chocolate Biscotti

've Always in the search for the perfect cookie on my daughters that are sent across the country live, I finally succeeded. These cookies will resist most one or two days in advance, the rigors of shipping and are safe, my children and grandchildren to make them happy. Biscotti are a great gift or treat to keep around the house to enjoy all year long. Once you make your first game, I guarantee that you will buy them again. This recipe was changed when I added a few extra flavorsI create my own biscotti. If you want to try a simpler version, or is it simply another version, simply omit the almond extract, 1 tablespoon of zest for life, the chocolate and almonds. This will give you a worthy of any combination you can come with dough.

Orange Almond Chocolate Biscotti

3 1 / 4 cups flour, all, I prefer King Arthur but any brand will do.

1 teaspoon baking powder

1 / 3 teaspoon salt

1 1 / 2 cup granulated sugar

10Tablespoons butter, melted

3 large eggs

1 tablespoon vanilla extract

1 / 2 tablespoons almond extract

3 tablespoons orange zest

1 1 / 4 cup sliced almonds, toasted, then coarsely chopped

1 cup bittersweet chocolate chips, frozen 1 hours

1 large egg white

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Flour, baking powder and salt in a medium bowl. Mix sugar, melted butter, 3 eggs, extractsand joy of life in a large bowl. Add flour mixture and mix by stirring with a wooden spoon until well. Mix in toasted almonds and chocolate.

Divide dough into two halves. With floured hands, shape each dough half into15 cm long and 2 1 / 3 inch long logs. Place on parchment, spacing apart. Whisk egg whites in small bowl until frothy, brush over top and sides of each dough log.

Bake logs until golden brown about 30 minutes on a rack in the center of the oven. Cool completely on sheet onStand for about 25 minutes, while maintaining furnace temperature. The logs will spread when baked.

Transfer logs to work on the surface. Cut with a serrated knife, cut logs diagonally into 1 / 2 inch wide slices. Arrange the slices, cut side down on the baking sheet without parchment paper. You may need to add another baking tray fit all windows. Put the two poles on the same rack in the center of the oven. Bake 12 minutes, then turn the biscotti on the other side and bake another 8 minutes.Transfer to a wire rack and cool. The Biscotti taste better the second day. Store in an airtight container. They keep for about one week.

This recipe is an adaption from both Bon Appetit, December 1999 & Smitten Kitchen, March 2008

Wonderful White Chocolate Cheesecake Recipe - Favorite Memories Of My Grandma

This white chocolate cheesecake is a great mix between a simple cheesecake and a chocolate cheesecake. It is not rich, but sweet enough to get you interested. This is another recipe that my grandma has taught me to make, as we have worked together in their kitchen. Every time I this recipe, I think happy Grandma Mary.

This cheesecake, like many others, is simply entertaining, extravagant parties, big or everyday enjoyment. It turnsbeautiful! Like most cheesecakes, it takes a while to make, but the result will be worth the wait. With this recipe, it's a lot of fun to experiment with different sauces on top of the cake drizzle, although my favorite is still chocolate.

If your family is anything like mine, this white chocolate cheesecake only last a few days because it was so delicious, lucky for you it may take up to 20 people!

Yield: 20Slices

INGREDIENTS:

1 / 2 cup butter

2 cups vanilla wafers, crushed

1 ounces white chocolate, grated

1 / 2 cup sugar, divided

5 to 8 Unzen cheese

3 tablespoons crème de cassis

1 / 8 teaspoon salt

4 large eggs 2 large egg yolks

4 oz. white chocolate, shaved

2 cups sour cream

1 teaspoon almond extract

GETTING THERE:

Crust

Melt butter in a saucepan over low heat, add waferCrumbs, white chocolate and 1 / 4 cup sugar. Mix well. Push pan on both sides and the bottom 9 cm springform pan.

Fill

Combine cream cheese and ¼ cup sugar and beat with mixer until they are soft. Crème de Cassis, salt and continue beating. The eggs slowly, one after the other, at low speeds. Do not talk about. Fold in white chocolate. Pour the mixture into the prepared pan and bake at 350 degrees for 60 minutes or until lightly browned and firm in the middle. Let stand for 10Minutes.

Topping

Combine sour cream, sugar and almond extract and beat until smooth. Spread top of cake and bake 10 minutes more at 350 degrees.

Traditionally served cold cheesecake, so go ahead and put your new white chocolate cheesecake in the refrigerator. Chill for at least four hours before serving.

After the cooling-off period has elapsed, you must remove the cheesecake from the refrigerator and let it sit in front of the counter for about ten minutesSlices. It just makes it a little easier to cut when it is not so cold.

I know you can not wait, so go ahead, choose your best dish and cut, the first perfect slice. Then you take the time to sit down, you stretch your feet and enjoy a little taste of heaven on earth, as you sink your teeth into the scrumptious Wonderful White Chocolate Cheesecake recipe. Yummy!

Most Perfect Chocolate Cake

Ingredients for cake:

1-cup of cocoa

2 cups water, boiling

2 ¾ cups flour

2 teaspoons baking soda

½ teaspoon salt

½ teaspoon baking powder

1-cup soft butter

2 ½ cups sugar

4 large eggs

1 ½ teaspoon vanilla

Ingredients for cake filling:

1-cup of cream

¼ cup powdered sugar

1-teaspoon vanilla

Instructions:

In medium bowl, combine cocoa with boilingWater mix with whisk until smooth and cool completely. Preheat In a separate bowl, flour, baking soda Preheat, salt and baking powder; to 350 ° C. Good Grease and lightly flour 3 (9x1 ½-inch) layer cake pans. In large bowl with electric mixer at high speed butter, sugar, eggs and vanilla, occasionally scraping bowl beat until light, about 5 minutes. Beat at low speed, blend flour and cocoa mixture. Divide evenly into pans; remove surface smooth. Bake 25 to 30 minutes, until top springs back whenpressed with a finger. Cool in pans 10 minutes. Carefully loosen sides with spatula and remove cake to cool on a wire rack.

Filling: Beat cream with sugar and vanilla and refrigerate. There are assembled the cake, spread a layer on a plate, with half the cream, then apply the second layer and remaining with the cream. ADD 3 Layer then frost. (See the icing on the next page)

For 8

MOST PERFECT CHOCOLATE CAKE frosting

By: CristieWill

Ingredients:

6-ounce Semi Sweet Chocolate Chips

½ cup Light cream

1-cup butter

2 ½ cups of sugar, powdered

Instructions:

In medium saucepan, combine chocolate chips, cream, butter, stirring over medium heat until smooth and remove from heat. With wire whisk mixture into 2 ½ cups powdered sugar on ice, and beat until it applies to design.

That is a lot of work, but it's worth it.

Power between 3 ½ to 4 cups of icing

Grandma's Old-Fashioned Chocolate Cake With Chocolate Icing

When I was growing up as a small child I always looked forward to the homemade chocolate cake that my grandmother would make for my birthday. In our family, my grandmother would have had a bakery and bake something for us every day. Luckily, she went to her love for baking to me.

This recipe is done the old fashioned way and is rounded off with some delicious chocolate. Once your cake has cooled, you will want to store it in a cake container. When it is hotand humid outside, I recommend storing in the refrigerator.

Ingredients:

1 / 2 pound butter, soft
5 eggs
2 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1 / 2 teaspoon salt
1 / 2 cup milk
2 teaspoons vanilla extract
1 / 4 cup canned evaporated milk

Preheat oven to 350 degrees.

In a large bowl, cream together the softened butter and granulated sugar. Slowly into the eggs, one beat at a time aftereach addition.

In a medium bowl, combine all-purpose flour, baking powder and salt. Slow 1 / 2 the flour mixture to the wet ingredients and beat for 1 minute. Pour in 1 / 2 cup milk and beat again, followed by the remaining flour mixture. Stir in the vanilla extract and beat again. Finally, in the 1 / 4 cup evaporated milk Stir and beat until all ingredients are well combined.

Note: If your dough seems really stiff, a little extraMilk.

Easy to spray a 9 x 13-inch baking pan with non-stick cooking spray. Pour batter into the pan. Bake in a 350-degree oven for 35 to 45 minutes or until cake is made in the middle. Cool cake on a wire rack.

Chocolate Ingredients:

2 1 / 2 squares baking chocolate
2 cups granulated sugar
1 / 2 cup evaporated milk
1 teaspoon butter, soft
1 teaspoon vanilla extract

In a large pot, melt the baking chocolate over low heat.Stir in the granulated sugar and condensed milk. Bring to a boil and cook for 2 to 3 minutes or until a soft ball forms when dropped into cold water. Remove pan from heat and stir in the butter and vanilla extract. Beat icing by hand until it is thick enough to spread on cooled cake.

Cupcake Frosting Recipe How To - Cupcake Frosting Isn't Just Icing on the Cake

"It's just icing on the cake" is a common expression to describe an additional bonus after scoring a win in battle and who are often not related to Cupcake Frosting Recipes. What was considered negligible, the proponents of this word, how hard it is to make really successful icing. Icing - or frosting - is one of the things that the success of a cupcake. No matter how delicious the cupcake when it does not eat everything that is beautiful, no one is it.

Making frosting, while simple, is a particularly delicate procedure. A slight imbalance in the ingredients list and you will see the whole batch of icing will fall apart (or hard, since many bakers have had the misfortune).

The basic butter cream frosting requires only three ingredients: sugar, butter and water. All others are good, i icing on the cake: a pinch of cinnamon, coffee has flavor, lemon, cream cheese, mint and> Chocolate are just some of the ingredients that you can add to make it heavenly. To the basic buttercream frosting, pay attention to the proportions: ¼ cup powdered sugar, 2 tablespoons butter, 2 teaspoons of water. If you find that its consistency is too thick, simply add more water.

The unique combination of all these ingredients makes the delicious frosting and flexible enough to follow your every need. While all this now with someDark chocolate does not mention a decadent (to Mast) frosting, even the strictest nutritionist will tell you there's no harm in indulging once in a while, as a reward after a long, hard day, a birthday or as a snack or dessert for your family.

There are also many opportunities to put icing on cupcakes. You can only spread it over the cupcake, pipe it to the cupcake, or a beautiful combination of both. Throw in some uniquely-shaped candiescupcake from the experience of making.

The best chefs will tell you that fall apart every recipe, if you do not adhere to the proportions of each ingredient is. Before a powder or a hard, caramelized sugar coating knock out that the teeth of anyone who would end up something on it, remember to keep this recipe in mind. If you have fully mastered, you can experiment all of the license.