Individual Choco-flan Cakes

Individual Choco-flan Cakes

READ ALL THE WAY THROUGH BEFORE BEGINNING……

Preheat oven to: 375 degrees

Place pan with hot water in lower rack of oven

Generously Spray individual bundt cake pan with non-stick spray (Pam)

INGREDIENTS FOR CAKE:

1/2 pound butter or 8 Tablespoons room temperature

3/4 cup sugar

Cream together until light and fluffy

Add:

1 large egg at room temperature

Dissolve and stir together 1 Tablespoon espresso coffee powder in 1 Tablespoon boiling water and then add to butter/sugar mixture

Sift together in separate bowl:

1/2 cup all-purpose flour

3/4 cup cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup unsweetened cocoa powder

1 teaspoon cinnamon

1/4 teaspoon ground red pepper (optional) or more if you like it hotter

3/4 cup room temperature buttermilk

Mix together until just mixed, do not over beat.  Set aside and then proceed to make flan portion.

INGREDIENTS FOR FLAN:

Cream room temperature 6 oz. of cream cheese

3 large eggs at room temperature

1 teaspoon vanilla

1/2 teaspoon cinnamon

1 12 oz. can of evaporated milk

1 14 oz. can of condensed milk

Mix thoroughly and make sure there are no lumps — it is best to strain through a sieve.

Pour one ice-cream scoop of cake batter in bottom of prepared individual bundt pan and continue until each is filled.  Slowly pour flan mixture over each cake batter and then set in oven on middle rack over the lower rack that has the hot water pan.  Bake for 25 to 30 minutes or until toothpick inserted into cake comes out clean.  Remove from oven and cool on cooling rack for about one (1) hour.  Carefully remove each cake from pan and serve with whip cream, fruit or frost with your favorite frosting mixture or better yet, warm caramel drizzled over the top.

Sauerkraut Dark Chocolate Cake

Sauerkraut Dark Chocolate Cake

This cake is very dark and rich and in some ways is similar to the dark Dutch Chocolate cake. However, with the replacement of sauerkraut for the vinegar and/or buttermilk, it is a little denser, I think.

Pre-heat oven to 365 degrees

3/4 cup butter softened
1 1/2 cups sugar
3 extra large eggs
1 teaspoon vanilla

Mix these ingredients together until light and fluffy

Sift together:

2 cups all-purpose flour
3/4 cup dark cocoa unsweetened powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt

Add 1/3 of mixture alternating with a mixture of:

1/2 cup buttermilk
1/2 cup warm water

When you have incorporated the last 1/3 of flour and wet mixture beat just until combined.

1 cup sauerkraut — rinse in cool water and drain.
Optional:
1 cup coconut — unsweetened
1 cup pecans — finely chopped

Stir sauerkraut, (optional) cocoanut and pecans into the batter just until combined.

Pour evenly into 2 — 8 inch round or square cake pan that you have sprayed with non-stick spray.

Bake for 30 to 35 minutes or until toothpick comes out clean when stuck into the center of the cake. Cool on racks while you make frosting.

Frosting:

2 cups semisweet chocolate chips — melt in microwave starting with one minute at a time until just melted. Stir after each minute or until melted.

Add:
1/2 cup whipping cream
1 cup of mayonnaise
1 cup cream cheese — softened
2 cups powdered sugar

Mix on medium high or until fluffy. Frost cake when it is completely cooled. Slice and eat with you family and friends. It is great!!

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Ginger and Ginger Bundt Cake

Ginger and Ginger Bundt Cake

Pre-heat oven to 365 degrees

Cream together:
1 cup butter softened
2 cups sugar

Add one at a time:
4 large eggs
1 egg yoke
2 teaspoons vanilla

Sift together:
2 1/2 cups all-purpose flour
4 teaspoons ground ginger
1/2 teaspoon salt
2 teaspoons baking powder

Mix into creamed mixture:
1 cup sour cream and alternate with flour mixture 1/3 at a time until all is mixed together.

Stir in:
3/4 cup crystallized finely chopped ginger

Prepare the bundt pan by spraying it and then take 1/2 cup Turbinado sugar and pour it into pan and swirl it around until it has coated all sides and middle of pan.

Bpour batter into bundt pan, spreading it around evenly and bake for 60 minutes or until toothpick comes out clean when stuck in center. Cool on rack for 15 to 20 minutes and then turn out onto plate and decorate with fresh strawberries, blackberries or whatever kind of fruit is in season. Add a dab of whip cream and enjoy!!

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Ginger Cream Cake

Ginger Cream Cake

1 cup softened butter (unsalted)

1 cup sugar

2 cups all purpose flour

1 teaspoon sea salt

2 teaspoon baking soda

1 Tablespoon ground cinnamon

1 Tablespoon ground ginger

1 Tablespoon ground cloves

2 large eggs

1/2 cup molasses

1 cup hot coffee

Pre-heat oven to 350 degrees and spray 13 x 9 x 2 inch pan

In a large bowl, cream together butter and sugar until light and fluffy.  Sift together flour, salt, baking soda and all spices and add to creamed mixture.  Add one egg at a time and beat very well after each one.  Beat in molasses and blend in the coffee.

Spread evenly into pan and bake for 30 to 40 minutes or until toothpick comes out clean.  Cool on wire rack in the pan.

Frosting:

1/2 cup softened butter

3 ounces cream cheese or one package softened

2 cups confectioners’ sugar

pinch of salt

2 teaspoon vanilla

1 cup chopped pecans

While cake is cooling cream together butter and cream cheese.  Add pinch of salt and mix then slowly add confectioners’ sugar using slow speed until blended and then increase speed and mix well until light and fluffy.  Add vanilla and mix well again, scraping down sides of bowl.  Set aside and when cake is completely cooled, frost and then add chopped pecans to top and enjoy!

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