Try doing this Cake

Prep Time:
10 min
Total Time:
1 hr 30 min
Makes:
18 servings, one slice each
1 pkg. (8 squares) BAKER'S Semi-Sweet Baking Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
4 eggs
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen COOL WHIP Whipped Topping
2 Tbsp. PLANTERS Sliced Almonds

PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.

BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.

PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.

Secrets for Butter Cakes

Use butter, margarine or solid shortening. Don't substitute oil, even if the recipe calls for the shortening to be melted.

Use solid shortening to prepare the pan. Grease the bottom and sides of the pan with solid vegetable shortening (butter, margarine and oil don't coat as evenly). Use a paper towel or pastry brush to spread the shortening. Then dust the greased pan with flour, shaking it until the bottom and sides are well coated. (If you're baking a chocolate cake, you can use cocoa instead of flour.) Tap out the excess flour. For nonstick pans, follow the manufacturer's instructions.

Instead of greasing and flouring pans, you also may use pan inserts made of parchment paper. The inserts are available at many cooking specialty stores. Use paper or foil baking cups to line cupcake pans.

Make a hollow. After filling the pans with batter, make a slight hollow in the center of the batter with the back of a spoon or spatula. This will give the cake a nicely rounded, rather than humped, top.

Cool cake in the pan. Cool cake on a wire rack for 5 to 20 minutes before removing it from the pan. To remove a cake, carefully run a knife along the edge to loosen it from the pan. Place another wire rack on top of the pan. With the pan sandwiched between the two racks, turn it over. Carefully lift the pan from the cake. So that the top of the cake will be facing up, once again sandwich the cake between two racks and turn it over. Remove the top rack.

If the cake sticks to the pan, return it to the oven and heat for 1 minute. Remove it from the pan.

Cut the cake with a thin, sharp knife. Use a sawing, back-and-forth motion. If the frosting sticks, dip the knife in hot water and wipe it with a damp towel after cutting each slice. An electric knife also works well for cutting most layer cakes.

All About Cakes

Starting today I will share to you some of my quick and easy collections of recipes for cakes. I really loved this kind of food that’s why I would like to share some tips and advice and even sharing to you some of my secrets in baking. So to all reader’s out there try to do these recipes and you will never go wrong and for sure your love ones will surely be surprised and will surely loved it too.

So for today let me share to you first the basics about cakes.

Kinds of Cakes

There are two main types of cakes—butter and foam cakes. Butter cakes are those made with solid shortenings and foam cakes are those made with a large number of eggs or egg whites.

Butter

Even though these cakes also may be made with solid shortening or margarine, most people still call them butter cakes. They're moist, light, tender and fine-textured.

Foam

Foam cakes contain a large number of eggs or egg whites. Their light, fluffy texture comes from the air beaten into the eggs and from steam that forms in the batter during baking. The three types of foam cakes are angel food, chiffon and sponge. Angel food cakes contain no shortening or oil and use only egg whites. Chiffon cakes contain oil and use egg yolks and whites. Sponge cakes contain no shortening or oil and use egg yolks and whites.

So there you go next time I will share to some secret to successful cakes. So stick around.

Choco Chips anyone ?

Christmas is coming very soon and I'm pretty sure that you are thinking of what food or dessert to prepare. Well I've come out with a suggestion, How about about making or baking your very own choco chips ? It's easy just read on, Here are the ingredients you'll be needing :


1 1/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup walnuts, lightly toasted and chopped ( optional )


Now for the preparation, just follow these steps :

1. Preheat oven to 375 F. On waxed paper, combine flour, baking soda and salt.

2. In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in egg
and vanilla. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate
chips and walnuts.

3. Drop dough by heaping measuring tablespoons, 2 inches apart, on ungreased large cookie
sheets. Bake cookies 10 to 12 minutes or until golden around edges. Transfer cookies to
wire racks to cool.

4. Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week.

See that's how easy it is to make your very own delicious and yummy chocolate chips.