Chocolate Mousse Cake II

Ingridients

1 1/2 cups all-purpose flour

1 cup white sugar

1/4 cup unsweetened cocoa powder

1/4 teaspoon salt

1 cup hot, brewed coffee

1/3 cup vegetable oil

1 tablespoon vanilla extract

1 egg

16 (1 ounce) squares semisweet chocolate

1/2 cup unsalted butter

1/4 teaspoon salt

2 teaspoons vanilla extract

8 egg yolks

8 egg whites

4 tablespoons white sugar

1 1/2 cups heavy whipping cream

4 (1 ounce) squares semisweet chocolate

1/4 cup heavy whipping cream

1/2 cup chopped walnuts

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan, or use parchment paper liner.

In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Make a well in the center and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined, batter will be thin.

Pour into springform pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until toothpick inserted into cake comes out clean. When cake is completely cool, remove from pan, cut top of cake level with a knife, and place back into springform pan.

To make the mousse: Melt 16 ounces chocolate and 1/2 cup butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. Fold into chocolate mixture. Whip the 1 1/2 cup cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform pan and set for 1 to 2 days.

To make the Chocolate Ganache: Chop the 4 ounces of semisweet chocolate. In the top of a double boiler, heat chocolate and 1/4 cup cream, stirring occasionally, until melted and smooth. When the cake is completely set, remove from pan and drizzle ganache over the top. Using your hand, gently press chopped nuts into the side of the mousse.

Mom's Pineapple-Carrot Cake

Ingridients

1 (8 ounce) can crushed pineapple with juice

3 cups all-purpose flour

2 3/4 cups white sugar

1 tablespoon baking soda

2 1/2 teaspoons ground cinnamon

1 teaspoon salt

1 1/2 cups vegetable oil

4 eggs, beaten

1 tablespoon vanilla extract

1 1/2 cups shredded carrots

1 1/4 cups flaked coconut

1 cup chopped walnuts

1 cup confectioners' sugar

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. Drain pineapple and reserve the juice, set aside.

In a large bowl, mix flour, sugar, baking soda, cinnamon and salt. Make a well in the center of flour mixture and add oil, eggs and vanilla. Beat until combined. Fold in carrots, coconut, walnuts and pineapple.

Pour into a 10 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake pulls away from pan. Cool in pan 15 minutes, then turn out onto a wire rack and cool completely.

In a medium bowl, combine confectioners sugar and 2 tablespoons pineapple juice. Beat until smooth, then drizzle over cake.

Strawberry Muffins

Ingridients

1/4 cup canola oil

1/2 cup milk

1 egg

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup white sugar

1 3/4 cups all-purpose flour

1 cup chopped strawberries

Directions

Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.

In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.

Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.

Poppy Seed Cake III

Ingridients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups white sugar

4 eggs

1/2 teaspoon vanilla extract

1 cup vegetable oil

13 fluid ounces evaporated milk

1/4 cup poppy seeds

Directions

Prep 30 m

Cook 1 h Ready In 2 h 30 m

Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.

In a large bowl, mix flour, baking soda, salt and sugar. Make a well in the center and add eggs, vanilla, oil and milk. Mix well and fold in the poppy seeds. Pour into a 10 inch tube pan.

Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Chocolate Hazelnut Cake

Ingridients

1 (18.25 ounce) package devil's food cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 teaspoon vanilla extract

1/4 cup water

3 cups heavy whipping cream

1 1/2 cups semisweet chocolate chips

1 cup finely chopped toasted hazelnuts

12 hazelnuts

Directions

Prepare cake mix according to package directions, using required ingredients, plus pudding mix, vanilla, and an additional 1/4 cup of water. Spread batter evenly among three greased and floured 9 inch cake pans. Bake at temperature specified on cake mix box for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool completely, then chill in refrigerator for 30 minutes.

In a double boiler over simmering water, melt chocolate chips. Gradually add 1/4 cup of the whipping cream, stirring constantly until smooth. Remove from heat and let cool to room temperature. Beat 3/4 cup of whipping cream until soft peaks form. Fold the whipped cream into the cooled chocolate mixture. Stir in 1/2 cup of the finely chopped hazelnuts. Chill 30 minutes.

Beat remaining 2 cups of whipping cream until soft peaks form, then fold in the remaining 1/2 cup of chopped hazelnuts. Chill until ready to frost cake.

Place 1 cake layer on cake plate. Spread 1/2 of the chilled chocolate mixture over top. Add another cake layer. Spread with other 1/2 of chocolate mixture. Top with last cake layer. Frost entire cake with hazelnut-whipped cream. Place 12 whole hazelnuts around top outer edge of cake as a garnish. This cake should be kept in the refrigerator.

Chocolate Cavity Maker Cake

Ingridients

1 (18.25 ounce) package dark chocolate cake mix

1 (3.9 ounce) package instant chocolate pudding mix

1 (16 ounce) container sour cream

3 eggs

1/3 cup vegetable oil

1/2 cup coffee flavored liqueur

2 cups semisweet chocolate chips

Directions

Prep 30 m

Cook 1 h Ready In 2 h

In a large bowl, combine cake mix, pudding mix, sour cream, eggs, oil and coffee liqueur. Beat until ingredients are well blended. Fold in chocolate chips. Batter will be thick. Spoon into prepared pan.

Bake in preheated oven for 1 hour, or until cake springs back when lightly tapped. Cool 10 minutes in pan, then turn out and cool completely on wire rack.

English Trifle

Ingridients

2 (8 or 9 inch) white cake layers, baked and cooled

2 pints fresh strawberries

1/4 cup white sugar

1 pint fresh blueberries

2 bananas

1/4 cup orange juice

1 (3.5 ounce) package instant vanilla pudding mix

2 cups milk

1 cup heavy whipping cream

1/4 cup blanched slivered almonds

12 maraschino cherries

Directions

Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.

Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.

In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.