Here's a great c. 1952 Retro Ad from Swans Down Mixes' Devil's Food Cake for "Kissin' Cakes!"
Monday, September 25, 2017
Sunday, September 24, 2017
CHOCOLATE CHERRIES JUBILEE CAKE!
3/4 tsp baking soda
1 cup buttermilk
1- 1/2 cups cake flour or 1-1/4 cups all-purpose flour
1- 1/2 cups granulated sugar, divided use
1/2 cup unsweetened DARK cocoa powder
1/2 tsp salt
1/2 cup Canola oil
2 large eggs, separated
1/2 tsp Madagascar vanilla extract
1 (16 or 17-ounces) can pitted dark sweet cherries, drained (reserve 3/4 cup liquid)
1 Tbsp granulated sugar
1 Tbsp Kirsch or Cherry Brandy
1 Tbsp cornstarch
Vanilla ice cream
Heat oven to 350°F. Grease and flour 13 x 9 x 2-inch baking pan.
Stir baking soda into buttermilk in medium bowl until dissolved; set aside.
In large bowl, stir together flour, 1 cup sugar, cocoa, and salt. Add oil, buttermilk mixture, egg yolks, and vanilla and beat until smooth.
In small bowl, beat egg whites until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form.
Gently fold egg whites into chocolate batter. Pour batter into prepared pan.
Bake 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pan.
For Cherry Sauce:
In medium saucepan, stir together reserved cherry liquid, cherry liqueur, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until mixture boils, about 1 minute. Remove from heat and add cherries and orange peel.
Serve cake with a scoop of ice cream and Cherry Sauce spooned over the top.
CHOCOLATE CHERRIES JUBILEE
1/2 cup dark cherry preserves (I love Bonne Maman)
1/8 teaspoon cinnamon
3 Tbsp Cognac or Kirsh
1 pint chocolate chocolate chip ice cream
Toasted sliced almonds (optional)
Melt preserves in heavy small saucepan over low heat, stirring frequently. Mix in cinnamon and Cognac.
Scoop ice cream into bowls. Spoon sauce over (you can ignite it for special effects and then pour :-). Sprinkle with almonds (optional)
Saturday, September 23, 2017
I've posted recipes for white chocolate truffles, muffins, cheesecake, brownies, fudge, pancakes, other cakes, and cookies. This is a great recipe for White Chocolate Orange Poppy Seed Cake. You can bake it in a bundt pan, a square pan or a cake pan. This cake is a perfect for a weekend brunch.
Make sure you use 'real' white chocolate in this recipe and not a product that uses vegetable fat instead of cocoa butter. Check the packaging for ingredients.
White Chocolate Orange Poppy Seed Cake
1/2 cup unsalted butter, at room temp
1 1/2 cups sugar
2 large eggs
2 1/4 cups flour
1 1/2 teaspoons baking soda
1/2 cup sour cream (you can always substitute plain or Greek yoghurt for a tangy-er taste)
1 cup water
4 ounces white chocolate, chopped
1/4 cup poppy seeds
1 Tbs grated orange rind
Preheat oven to 325°F.
Grease and lightly flour a 13x9-inch cake or bundt pan.
In mixing bowl, beat butter and sugar together until fluffy.
Beat in eggs, one at a time, beating well after each addition.
Alternately add flour and baking soda along with the sour cream and water.
Once combined, mix on low until well blended and smooth.
Fold in chopped chocolate, poppy seeds and orange rind.
Pour into prepared pan and bake for 50-60 minutes.
When done, remove and let cool on wire rack.
Remove cake from pan and allow to cool completely.