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FareShare Gazette -- January 2009 Recipes

FareShare Gazette -- January 2009 Recipes is built on Oil, Vanilla Extract, Plain Yellow Cake Mix Any Brand, Flour, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/3 cup
• 1 tsp
• 1 pkg
• 3 cup
• 3/4 cup
• 3 tbsp
• 1 pkg
• 1 pkg
• 1 cup
• 1/2 cup
• 3/4 cup
• 8 oz
• 1 can
• 1/2 bunch
• 3 tbsp
• 1/2 cup
• 1 tbsp
• 1 cup
• 3/4 cup
• 3/4 cup
• 1 tsp
• 2 1/4 cup
• 1 tsp
• 1 2/3 cup
• 1 box
• 1/4 lb
• 2 1/2 lb
• 3 tbsp
• 2 tbsp
• 1/4 cup
• 3/4 cup
• 1/2 cup
• 3 cup
• 1 tsp
• 1 pkg
• 1/2 cup
• 3/4 cup
• 1 tsp
• 1/2 tsp
• 2 tsp
• 1/4 cup
• 1 cup
• 2 tbsp
• 1 tbsp
• 10 lb
• 1 cup
• 1 cup
• 1 cup
• 1/2 cup
• 1 1/2 lb
• 2 tsp
• 1 tsp
• 4 cup
• 3 tbsp
• 2 jar

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   1 teaspoon vanilla extract or other flavor to match cake mix 1 cake mix, 2 layer

3. 3

   Lightly beat together eggs, oil and extract in mixing bowl.

4. 4

   Add about half of cake mix and beat by hand until smooth.

5. 5

   Stir in remaining cake mix until well blended.

6. 6

   Drop cookie dough by rounded teaspoons about 3 inches apart onto ungreased baking sheets.

7. 7

   2. Bake in a preheated 375F. oven 10 to 12 minutes. (Centers will be soft.)

8. 8

   Let cookies cool briefly before transferring to racks.

9. 9

   NOTE. To make Chocolate Chip cookies, add 6 ounces semisweet chocolate pieces to dough when you add second half of the mix.

10. 10

    Contributed to the FareShare Gazette Cake Mix Challenge by Joan; 25 January 2009. www.fareshare.net

11. 11

    Amount Measure Ingredient -- Preparation Method

12. 12

    1 package plain yellow cake mix -- any brand

13. 13

    Prepare cake mix as directed and spread batter in an 11 x 17-inch pan.

14. 14

    Contributed to the FareShare Gazette Cake Mix Challenge by Joan; 26 January 2009. www.fareshare.net

15. 15

    Amount Measure Ingredient -- Preparation Method

16. 16

    [10 ounces]

17. 17

    1 package devil's food cake mix with pudding

18. 18

    [18.25 ounces]

19. 19

    Chocolate Ganache** 3/4 cup heavy cream -- (whipping cream)

20. 20

    1/2 cup fresh raspberries -- for garnish (optional)

21. 21

    Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour.

22. 22

    Shake out the excess flour.

23. 23

    Set the pans aside.

24. 24

    Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.

25. 25

    The batter should look well blended.

26. 26

    Divide the batter evenly among the prepared pans, smoothing it out with the rubber spatula.

27. 27

    Place the pans in the oven side by side or if your oven is not large enough, place two pans on the center rack and the third pan in the center of the highest rack.

28. 28

    Bake the cakes until they spring back when lightly pressed with your finger, 25 to 28 minutes.

29. 29

    Check the pan on the highest rack first, as it will bake the quickest.

30. 30

    Remove the pans from the oven and place them on wire racks to cool for 10 minutes.

31. 31

    Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up.

32. 32

    Allow to cool completely, 30 minutes more.

33. 33

    Place one cake layer, right side up, on a serving platter.

34. 34

    Spread the top with ganache frosting.

35. 35

    Place the second layer, right side up, on top of the first layer.

36. 36

    Spread the top with ganache.

37. 37

    Place the third layer, right side up, on top of the second layer and frost the top and sides of the cake.

38. 38

    Work with clean, smooth strokes.

39. 39

    6. Decorate the top attractively with the fresh raspberries, if desired.

40. 40

    Place this cake, uncovered or in a cake saver, in the refrigerator until the frosting sets, 20 minutes.

41. 41

    Then cover the cake with waxed paper, or place it in a cake saver or under a glass dome, and store in the refrigerator for up to 1 week.

42. 42

    Or freeze it in a cake saver for up to 6 months.

43. 43

    Thaw the cake overnight in the refrigerator before serving.

44. 44

    Place the cream in a small heavy saucepan over medium heat and bring to a boil, stirring.

45. 45

    Meanwhile, place the chopped chocolate (or semisweet chocolate chips; see "the Cake Mix Doctor says") in a large stainless-steel mixing bowl.

46. 46

    Remove the cream from the heat and pour it over the chocolate.

47. 47

    Stir with a wooden spoon until the chocolate is melted.

48. 48

    Stir in the liqueur if desired.

49. 49

    To use the ganache as a frosting, let it stand for 30 minutes at room temperature or chill it for 10 minutes, until it has thickened enough to spread with a metal spatula.

50. 50

    Contributed to the FareShare Gazette Cake Mix Challenge by Joan; 24 January 2009. www.fareshare.net