11
Recipes
Chocolate Velvet Layer Cake
2 cups (500 ml) cake flour
1/2 cup (125 ml) unsweetened baking cocoa
2 teaspoons (10 ml) baking soda
1/4 teaspoon (1.25 ml) salt
10 tablespoons (150 ml) butter, room temperature
2 cups (500 ml) light brown sugar, packed
2 eggs
1 teaspoon (5 ml) vanilla
3/4 cup (175 ml) sour cream
3/4 cup (175 ml) cold brewed coffee
Preheat oven to 350°F (180°C). In a small bowl, stir together
flour, cocoa, baking soda, and salt. Set aside. Using flat
beater attachment, cream butter and sugar on setting 4.
Add eggs, one at a time, beating well after each addition.
Add vanilla. Reduce speed to setting 2. Add half of flour
mixture, then all of sour cream. Add remaining flour
mixture; then slowly pour in coffee. Mix on setting 2 for
about 30 seconds. Turn off mixer and scrape sides and
bottom of bowl. Turn mixer on to setting 4 and mix until
thoroughly blended. Divide batter between 2 greased and
wax paper-lined 9-inch (23-cm) round cake pans. Bake 30
to 35 minutes or until tests done. Cool in pan for 5 minutes;
then remove from pans and cool on racks. Frost with
Bittersweet Chocolate Frosting.
Makes one 2-layer cake.
Bittersweet Chocolate Frosting
1/3 cup (80 ml) butter,
1/4 cup (60 ml) milk
room temperature
1 to 2 tablespoons (15 to
2 1/2 cups (625 ml) confectioners’ 30 ml) cold brewed
sugar
coffee
3/4 cup (175 ml) unsweetened
1 teaspoon (5 ml) vanilla
baking cocoa
Using flat beater attachment, beat butter on setting 4 until
smooth. Add confectioners’ sugar and cocoa alternately
with milk and continue beating until smooth. Add vanilla and
beat until smooth and blended.
Magic Cookies
1 cup (250 ml) butter
1/2 teaspoon (2.5 ml) salt
1 cup (250 ml) sugar
2 cups (500 ml) oatmeal
1 cup (250 ml) light brown sugar 1 tablespoon (15 ml)
2
eggs
vanilla
2 cups (500 ml) flour
12 ounces (350 g)
1 teaspoon (5 ml) baking soda
chocolate chips
1/2 teaspoon (2.5 ml) baking
1 1/2 cups (375 ml)
powder
coconut
Preheat oven to 350°F (180°C). With flat beater attachment,
cream together butter, sugar, and brown sugar at a medium
setting until well blended. Mix in vanilla and eggs. Reduce
speed and gradually add flour, baking soda, baking powder,
and salt mix until smooth. On a low setting, mix in oatmeal,
chocolate chips, and coconut until well mixed. Drop
rounded spoonful onto ungreased cookie sheet. Bake on
middle rack of oven for 12 to 14 minutes.
Makes 3 dozen cookies.
