Cake:
(this cake recipe is from Food Network, and I halved it because it makes a ton!)
3 Cups Sugar
2 3/4 Cups Flour
1 Cup plus 2 Tbsps. best quality cocoa (Recommend: Dutch Process)
2 1/4 tsps. Baking Powder
2 1/4 tsps. Baking Soda
1 1/2 tsps. Salt
Sift ingredients together in a medium size bowl
(this cake recipe is from Food Network, and I halved it because it makes a ton!)
3 Cups Sugar
2 3/4 Cups Flour
1 Cup plus 2 Tbsps. best quality cocoa (Recommend: Dutch Process)
2 1/4 tsps. Baking Powder
2 1/4 tsps. Baking Soda
1 1/2 tsps. Salt
Sift ingredients together in a medium size bowl
3 eggs
1 1/2 cups milk (use any except skim)
3/4 cup vegetable oil
1 Tbsp. Vanilla Extract
1 1/2 Cups VERY hot water
Combine all wet ingredients except water in seperate bowl (or stand mixer). Slowly add dry ingredients and mix for 5 minutes on low. Gradually add the hot water, mixing at low speed just until comined. The batter will be very thin. Pour into lined and and sprayed cupcake pan (DO NOT FILL MORE THAN 2/3 FULL--OR YOU WILL HAVE TO CLEAN YOUR OVEN!) Also, I had to do this in batches because I only have one cupcake pan, and it worked out great, you could even do this in a cookie sheet, and have a sheet cake, it's very good!
Chocolate dipping sauce:
1 Cup milk chocolate chips
3/4 cup heavy cream
1 tsp. vanilla
Heat cream in a small saucepan. When it starts to simmer pour over chocolate and stir till smooth. Add vanilla
Coconut-Pecan Carmel
1 cup Sugar
3/4 cup corn syrup
1/2 cup butter
1 cup heavy cream
1 small package coconut, toasted
1 cup chopped pecans
Combine in medium sauce pan. Bring to a boil, and cook until it reaches a very light carmel color (just before soft ball stage), stirring continually. Pour into a bowl (don't scrape sides of pan!) and after it cools a bit add coconut and pecans.
To Assemble:
Take cooled cupcake and dip top into chocolate sauce until well coated, then put about a tsp. of coconut-pecan caramel on top, repeat and voila, you've got a yummy dessert.
1 1/2 cups milk (use any except skim)
3/4 cup vegetable oil
1 Tbsp. Vanilla Extract
1 1/2 Cups VERY hot water
Combine all wet ingredients except water in seperate bowl (or stand mixer). Slowly add dry ingredients and mix for 5 minutes on low. Gradually add the hot water, mixing at low speed just until comined. The batter will be very thin. Pour into lined and and sprayed cupcake pan (DO NOT FILL MORE THAN 2/3 FULL--OR YOU WILL HAVE TO CLEAN YOUR OVEN!) Also, I had to do this in batches because I only have one cupcake pan, and it worked out great, you could even do this in a cookie sheet, and have a sheet cake, it's very good!
Chocolate dipping sauce:
1 Cup milk chocolate chips
3/4 cup heavy cream
1 tsp. vanilla
Heat cream in a small saucepan. When it starts to simmer pour over chocolate and stir till smooth. Add vanilla
Coconut-Pecan Carmel
1 cup Sugar
3/4 cup corn syrup
1/2 cup butter
1 cup heavy cream
1 small package coconut, toasted
1 cup chopped pecans
Combine in medium sauce pan. Bring to a boil, and cook until it reaches a very light carmel color (just before soft ball stage), stirring continually. Pour into a bowl (don't scrape sides of pan!) and after it cools a bit add coconut and pecans.
To Assemble:
Take cooled cupcake and dip top into chocolate sauce until well coated, then put about a tsp. of coconut-pecan caramel on top, repeat and voila, you've got a yummy dessert.
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