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COLLECTION: Cakes Vol.2 (of 5)

Make COLLECTION: Cakes Vol.2 (of 5) at home with Flour, Light Brown Sugar, Butter, Vanilla, and Baking Powder. Scale it up or down for the number of people at the table.

Ingredients

• 2 cup
• 1 box
• 1 stick
• 1 tsp
• 1 1/4 cup
• 1 1/4 tsp
• 12 oz
• 1 cup
• 1/2 cup
• 1/4 cup
• 1 tsp
• 250 g
• 250 g
• 200 g
• 200 g
• 50 g
• 2 tsp
• 3/4
• 6
• 3/4 cup
• 4
• 3 1/2
• 3
• 1 pkg
• 3/4 cup
• 1 cup
• 2 tsp
• 1/4 tsp
• 1 cup
• 1 3/4 cup
• 1 cup
• 1/2 cup
• 1 tsp
• 12 oz
• 1/4 cup
• 1/4 cup
• 1 pkg
• 6 oz
• 1 pkg
• 1 cup
• 1/2 cup
• 1 tsp
• 6
• 1
• 3/4 lb
• 1 lb
• 1
• 1
• 1
• 1/2 cup
• 1 cup
• 1 tsp
• 1 cup
• 1 cup
• 1/3 cup
• 4 tsp
• 1 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Mix all ingredients together. Pour in an 8" x 8" baking dish or pan.

2. 2

   Cook at 325 degrees F about 40 minutes or until it browns. Cool before cutting into squares (like brownies).

3. 3

   Cream butter and sugar, add egg, beat well. Add sifted dry ingredients.

4. 4

   Press into swiss roll tin. Bake 20 minutes about 400 F.

5. 5

   Beat egg and butter, add essence, then dry ingredients. Mix well.

6. 6

   Spread on base. Allow to set. Ice with chocolate icing.

7. 7

   For tube or bundt pan, have oven rack in lowest position.

8. 8

   For cake pan, put rack in center of oven.

9. 9

   Preheat oven to 350 degrees F.

10. 10

    Coat nuts and chocolate chips with 1 tablespoon of the cake mix and set aside.

11. 11

    Combine cake mix, pudding mix, sour cream, eggs, oil, water, and vanilla and beat at medium speed with mixer for 3 minutes.

12. 12

    Fold in chocolate chips and nuts.

13. 13

    Turn into pan and bake for 1 hour or until cake tests done with cake tester.

14. 14

    Cool for 15 minutes and if tube or bundt pan is used, turn onto a rack.

15. 15

    Cake should be completely cool before glazing.

16. 16

    Cake freezes well without glaze.

17. 17

    Combine 1 pound semisweet chocolate chips with 1 cup water in top of double boiler over simmering water.

18. 18

    Stir until smooth, shiny, and well blended.

19. 19

    Remove from heat and stir in 1 teaspoon vanilla.

20. 20

    Cool to room temperature or chill until slightly thickened.

21. 21

    Pour over cake or apply with a spatula.

22. 22

    Mix the butter, sugar, chocolate and coffee in a food processor until well blended: the sugar should be dissolved, the chocolate well melted, but it doesn't matter if there are still some solid chocolate pieces.

23. 23

    Add the flour, cocoa powder, vanilla and eggs, and process until smooth.

24. 24

    Put into a well-greased 25 cm cake tin, and bake in a 190 C oven for about 35 minutes until done.

25. 25

    Serve frugally, it is very rich.

26. 26

    If you are serving it as a dessert, its richness is lightened with a rasberry sauce, or a sauce of strawberriess and orange, or even stewed pears, whizzed up.

27. 27

    Whatever, it needs something, and it sure isn't icecream.

28. 28

    If you are a pro, serve it with an orange and Grand Marnier sorbet.

29. 29

    Beat the sugar with the 4 egg yolks until they are a creamy yellow.

30. 30

    Put the chocolate and the butter into a saucepan over simmering water, and continue stirring over low heat until well blended.

31. 31

    Stir in the flour and the pulverized almonds.

32. 32

    Beat the 4 egg whites with a pinch of salt until stiff byt not dry.

33. 33

    Stir one quarter of the egg whites into the chocolate mixture to lighted it; then fold all back into the remaining egg whites.

34. 34

    Fill the cake pan 3/4 full and tap gently on the table to distribute the mixture evenly.

35. 35

    Bake for 25-30 minutes, watching carefully, until the outside is solid and the center still creamy (not runny and not dry) when tested with a sharp knife.

36. 36

    Let the cake cool before unmolding.

37. 37

    Glaze and decorate cake. Refrigerate before serving.

38. 38

    Melt the chocolate with the coffee or the water until smooth, remove from the heat, and stir in the butter.

39. 39

    Pour on top of the chocolate cake, using a metal spatula (moistened in hot water and dried) to spread.

40. 40

    Combine graham cracker crumbs, sugar and melted butter.

41. 41

    Press on bottom and sides of a greased 0 inch springform pan.

42. 42

    Combine pudding mix, sugar and milk in saucepan.

43. 43

    Add chocolate. cook and stire over medium heat until mixture comes to a full boil.

44. 44

    Remove from heat.

45. 45

    Cover surface with waxed paper and set aside.

46. 46

    Beat cream cheese until fluffy.

47. 47

    Beat in yolks, vanilla, salt and pudding.

48. 48

    Fold in egg whites. (Odd.

49. 49

    Says nothing about beating the egg whites first.

50. 50

    Hm.

51. 51

    Well, I would.) Pour over crumbs in pan.

52. 52

    Bake on lowest rack at 425F for about 35 minutes or until center is set lightly when touched.

53. 53

    Cool 4 hours.

54. 54

    Spread top with sour cream.