Diet Discovery

better than sex chocolate cake!

Ingredients:
1 German chocolate or other chocolate cake, baked, 13x9x2-inch
3/4 cup fudge topping
3/4 cup caramel or butterscotch topping
3/4 cup sweetened condensed milk
6 chocolate covered toffee bars
1 tub of whipped topping or 1 envelope Dream Whip, prepared with milk

Preparation:
Do not remove cake from pan. After the cake has cooled, make holes in the entire top of the cake using a large fork or the handle of a wooden spoon. Pour (one at a time) fudge, butterscotch, and condensed milk over the top of the cake and let each flavor soak in before adding the next. Crush 3 of the candy bars and sprinkle on the top. Frost the cake with the whipped topping and crush the 3 remaining toffee bars to decorate the top. Try to keep your hands off of this great cake before serving!

so yummy!!! no complaint so far…
References :

Chocolate Banana Cake

Main Ingredients:

All-purpose flour: 1+3/4 cups
Granulated sugar: 1+ 1/2 cups
Cocoa powder: 3 /4 cup
Baking soda: 1+1/2 tsp
Salt: 1/2 teaspoon
Baking powder: 1+1/2 tsp
Eggs: 2 large (preferably room temperature)
Bananas: 3 ripe, mashed
Warm water: 1 cup
Milk: 1/2 cup
Vegetable oil: 1/2 cup (safflower or canola)
Vanilla: 1+1/2 teaspoon (extract or powder)

Chocolate Frosting Ingredients:
Semisweet or bittersweet chocolate: 8 ounces (227 grams) cut into small pieces (about 1+1/4 cups chocolate chips)
Whipping cream: 3/4 cup

Directions:

1. Grease and flour two 9-inch round pan. Or, cut two circles of parchment paper, the size of the pans, grease the pans, cover with parchment paper and grease again. Set aside.

2. Preheat oven to 350 degrees F.

3. In a large bowl, sift the flour, cocoa powder, baking soda, salt, and baking powder together, set aside. Whisk in the sugar.

4. In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil and vanilla extract.

5. Add the wet ingredients (egg mixture) to the dry ingredients (flour mixture) and stir or whisk until just combined. To get the best result try stirring on the same direction using a spatula; do not overmix. The batter is going to be quite thin.

6. Pour the batter into the prepared pans. Bake for about 35 to 40 minutes or until a toothpick inserted in the middle comes out clean. Avoid opening the oven door in the first 30 minutes. Remove from the oven and let cool for about 10 minutes. Turn out onto a wire rack and cool completely.

7. After the cakes reached the room temperature, remove them from the pans. If you used parchment paper, take it off. If you can’t take the cakes off the pans easily, try loosening the edges with a sharp knife.

8. To make the chocolate frosting: Place the chopped chocolate in a medium sized stainless steel or heatproof bowl. Set aside. Heat the cream in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Let the frosting cool for few minutes and then beat until soft and fluffy.

9 .Place one of the cakes in the serving dish and cover the top with 1/3 of the chocolate frosting. Place the other cake on top of the first one and cover the whole cake with the rest of the chocolate frosting. Decorate with whipped cream, your favourite frosting or slivered almonds if you wish.
References :
http://www.1001recipe.com/recipes/food/chocolate_banana_cake/

I make this cake over and over. It is easy to put together and the frosting of the cake is easy and fast. It goes fast around my house.Here’s the recipe,
* 2 cups white sugar
* 2 cups all-purpose flour
* 1/2 cup butter
* 1/2 cup vegetable oil
* 1 cup water
* 1/4 cup unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 cup buttermilk
* 2 eggs
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon vanilla extract
* 1/2 cup butter
* 1/4 cup unsweetened cocoa powder
* 1/4 cup milk
* 4 cups confectioners’ sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch pan.
2. Sift 2 cups white sugar and 2 cups flour together; set aside.
3. In a sauce pan; combine 1/2 cup butter or margarine, oil, water, and 1/4 cup cocoa. Bring mixture to a boil, remove from heat and add to dry ingredients.
4. Dissolve baking soda in buttermilk; add with eggs, salt, cinnamon and 1 teaspoon vanilla to cocoa, flour mixture and stir well.
5. Pour batter into a 9 x 13 inch pan. Bake at 375 degrees F (190 degrees C) for 20 minutes.
6. To Make Frosting: Five minutes before cake is done combine 1/2 cup butter,1/4 cup cocoa and 1/4 cup milk in saucepan and bring to a boil.
7. Remove from heat and stir in confectioners’ sugar, 1 teaspoon vanilla, and chopped pecans. Pour frosting over hot cake. Cake remains moist and may be frozen. Serves 20.
References :
my mom

One of my favorite cakes ( And I don’t do a lot of them) is Boston Cream Pie, here is my favorite recipe for it
http://www.joyofbaking.com/BostonCreamPie.html
References :

FUDGE DELUXE CAKE

1 stick (8 TB) butter, softened
1 c. flour
1 c. sugar
4 eggs
1 tsp baking powder
1 16-oz. can Hershey’s syrup
2 c. miniature marshmellows
1/2 c. chopped pecans

Topping:
1/2 stick (4 TB) butter
2 squares (2 oz) semi-sweet chocolate, melted
1-1/2 c. powdered sugar
1 egg
1 tsp. vanilla

Beat first 6 ingredients together for 4 min. Bake in 9×13" well-greased pan at a350 for 30 min. While it’s still very hot, spread with marshmellows & pecans…….While the cake is baking, make the topping: melt butter & chocolate together; add remaining ingredients. Pour all over cake while it’s still very hot. ….. This will be really gooey, so serve it with a big spoon. There will be hot fudge under the cake part, so it’s good with a scoop of vanilla ice cream too…..

TOTALLY DECADENT
References :

My mother made this cake once before and it was really good!!

Hummingbird Cake

Ingredients:
3 cups all-purpose flour
2 cups granulated sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 eggs, beaten
1 1/4 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 can (8oz) crushed pineapple, well drained
1 cup chopped pecans
2 cups chopped firm ripe banana

Cream Cheese Frosting:
16 ounces cream cheese, softened
1 cup butter, room temperature
2 pounds confectioners’ sugar
2 teaspoons vanilla extract
1/2 to 1 cup chopped pecans

Preparation:
Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.

Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.
References :

To give you an idea of how much I like this cake, this is the third time I’ve posted the recipe today.

You know how lots of recipes have "The Best…", The Greatest…" or even "The World’s Best…" in the name? Most of them are somewhat disappointing.

However, some months ago I found a recipe that was called "The Best Ever Chocolate Cake." It is the absolute best chocolate cake this old chocoholic has ever eaten. Every time I bake one it gets raves from people who eat it.

I hope you enjoy it as much as I do.

Doc

Best Ever Chocolate Cake

¾ cup Butter
3 Eggs
2 cups All-Purpose Flour
¾ cup Unsweetened Cocoa Powder
1 tsp. Baking Soda
¾ tsp. Baking Powder1/2 tsp Salt
2 cups Sugar
2 tsp. Vanilla Extract
1 ½ cup Milk

1. Allow butter and eggs to stand at room temperature for 30 minutes. Lightly grease bottoms of three 8x 1 ½-inch round cake pans. Line the bottom of the pans with waxed paper. Grease and lightly flour waxed paper and sides of pans. Dry pans aside.

2. Preheat oven to 350*. In a medium bowl, stir together the flour, cocoa powder, baking soda, baking powder, and salt; set aside.

3. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about ¼ cup at a time, beating on medium speed for 3 or 4 minutes or until well mixed. Scrape side of bowl; continue beating on medium speed for 2 minutes. Add eggs, one at a time, beating after each addition (about 1 minute total). Beat in vanilla extract.

4. Alternately add flour mixture and milk to beaten mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread evenly into prepared pans.

5. Bake for 30 to 35 minutes, or until a wooden toothpick inserted in the centers comes out clean. Cool cake layers in pans for 10 minutes. Remove from pans. Peel off waxed paper. Cool completely on wire racks

6. Ice with Wilton’s Mocha Chocolate Butter Cream Icing

Wilton Buttercream Icing

½ cup solid vegetable shortening (Crisco)
½ cup butter or margarine (1 stick)
1 Tablespoon Wilton Clear Vanilla Extract
4 cups Confectioners Sugar (1 pound)
2 Tablespoons Milk
Wilton Icing Color

Cream Butter and Shortening with an electric mixer. Add vanilla extract. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Add milk and beat at medium speed until it is light and fluffy. Makes 3 cups.

At this point you will have a nice white icing. For colors, use Wilton’s Icing Color paste or powder. Use a toothpick to add the paste to the icing and mix well until the color is even. If you need more color, use a new toothpick for each new addition of color.

Keep the icing covered with a damp cloth until ready to use. For best results, keep the icing bowl in the refrigerator, with a piece of plastic wrap pushed down to be in contact with the icing, when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Rewhip before use.

For Chocolate Butter Cream Icing, add 3/4 cup cocoa powder or 3 1-ounce blocks of semi-sweet chocolate melted. Mix well at medium speed and add two tablespoons of milk.

For Mocha Chocolate Butter Cream Icing, substitute two tablespoons of strong brewed coffee for the milk in the Chocolate Butter Cream Icing.
References :

Mind-blowing, but you have to include the strawberries which, coincidentally are just hitting the stores now!

Mascarpone Cheesecake with Balsamic Strawberries

1 1/2 cups ground crumbs from purchased almond biscotti (about 6 ounces)
6 tablespoons (3/4 stick) unsalted butter, melted

2 pounds cream cheese, room temperature
8 ounces mascarpone cheese (if not available blend 8 ounces cream cheese with 1/4 cup whipping cream and 2 1/2 tablespoon sour cream.)
1 3/4 cups plus 2 tablespoons sugar
2 large eggs

3 cups quartered hulled strawberries (about 1 1/2 12-ounce baskets)
1/4 cup balsamic vinegar

Tightly wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 2 layers of heavy-duty foil. Mix biscotti crumbs and butter in bowl. Press mixture evenly onto bottom (not sides) of prepared pan. Chill 30 minutes.

Preheat oven to 350°F. Using electric mixer, beat cream cheese, mascarpone and 1 1/4 cups sugar in large bowl until smooth. Add eggs 1 at a time; beat just until blended. Spread cheese mixture evenly over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is golden and center of cake moves only slightly when pan is shaken, about 1 hour 10 minutes.

Transfer cake to rack; cool 1 hour. Chill overnight. (Cake can be made 2 days ahead. Cover and keep chilled. Remove from refrigerator 30 minutes before serving.)

Mix strawberries, 1/2 cup plus 2 tablespoons sugar and vinegar in large bowl. Let stand at room temperature until juices form, about 30 minutes.

Cut cake into wedges. Spoon strawberries alongside and serve.
References :
epicurious.com – Kimball Jones of Wente Vineyards Restaurant