"Foot in the Fire" Chocolate Cake
Author/Submitted by:
Servings: 10
Categories: Cakes / Chocolate / Desserts
Ingredients:
- 2 cups flour
- 2 cups sugar
- 1/2 teaspoon salt
- 1 stick butter
- 1 cup water
- 1/2 cup vegetable oil
- 3 tablespoons cocoa
- 1/2 cup buttermilk
- 3 eggs
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
ICING
- 1 stick butter
- 2 tablespoons cocoa
- 6 tablespoons milk
- 1 teaspoon vanilla
- 1 box powdered sugar
Directions:
Part 1 - Combine flour, sugar, salt in large mixing bowl.
Part 2 - In boiler combine butter, water, oil, and cocoa. Bring
to boil, stirring constantly. (You may do this in the microwave).
Pour over Part 1 and mix well.
Part 3 - Mix buttermilk, soda, eggs, and vanilla and add to
parts 1 & 2.
Pour into large (12 x 17) greased and floured cookie sheet and
bake at 350 for 25 to 30 minutes.
While cake is cooking, prepare icing by placing the butter,
cocoa, and milk in saucepan or use microwave container and heat
until hot, just to melt butter. Do not boil. Add remaining ingredients.
Pour warm cake and let cool enough to eat, if you can :)
Option 1: (A necessity at this house) About 3 minutes before
removing cake from oven, place 2 cups of miniature marshmallows
on top of cake and return to oven. Let marshmallows puff. Remove
from oven and pour icing over.
Option 2: (A necessity at this house) Add 1 cup chopped pecans
to icing mixture
"Death by Chocolate" Truffle Tart With
Espresso Sauce
Author/Submitted by: Donna Ransdell (13 Feb 96)
Servings: 1
Categories: Chocolate / Coffee / Desserts
/ Pies & Pastries / Sauces / Tarts
Ingredients:
Crust
1 1/2 cups Chocolate wafer cookie crumbs
6 tablespoons Butter
Filling
12 ounces Semisweet chocolate
1/2 cup Heavy cream
1 stick Butter, cut into bits and softened
2 tablespoons Kahlua
1 pinch Salt
Sauce
1/2 cup Whipping cream
4 tablespoons Sugar
1/4 cup Butter
1 teaspoon Espresso coffee, finely ground
Directions:
Crush or grind fine chocolate wafers in food processor. Melt
butter and blend into crumbs. Pat into tart or pie pan. Chill
until firm before filling or bake at 300 degrees for 15 minutes,
cool,and fill.
In a large saucepan combine the chocolate, cream, butter,
and Kahlua and heat the mixture over moderately low heat,
stirring until it is smooth. Remove from heat, allow to cool
for 30 minutes at room temperature. Pour into cooled tart
shell and refrigerate for at least 3 hours. In a saucepan,
combine cream, sugar, and butter. Cook over low heat, stirring
frequently, until mixture boils. Boil 5 minutes, stirring
occasionally. Remove from heat. Stir in expresso grounds.
To serve, spoon a moderate amount of warm sauce on a rimmed
plate. Top with a wedge of tart.
Remarks
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