tamouse: (Default)
[personal profile] tamouse

Chocolate Upside-Down Cake

This was a favourite cake at Chocolate Tasting Day at work several times. To really enjoy this cake, accompany with a big glass of cold milk!


  • 3/4 cup white sugar

  • 2 tablespoons butter

  • 1/2 cup milk

  • 1 teaspoon vanilla extract

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • 1 teaspoon baking powder

  • 3 tablespoons unsweetened cocoa powder

  • 1/2 cup white sugar

  • 1/2 cup packed brown sugar

  • 1/4 cup unsweetened cocoa powder

  • 1 1/4 cups strong brewed coffee, boiling


  1. Heat oven to 350 degrees F (175 degrees C)

  2. Cream together 3/4 cup sugar and butter. Add the milk and vanilla and mix.

  3. Sift together the flour, salt, baking powder, and 3 tablespoons cocoa, and add to the mixture.

  4. Spread into a greased 9 x 9 inch pan. The batter will be thick.

  5. Combine 1/2 cup white sugar, 1/2 cup brown sugar, and 1/4 cup cocoa. Sprinkle this over the batter.

  6. Finally, pour 1 1/4 cups boiling double strength coffee or water evenly over all.

  7. Bake at 350 degrees F (175 degrees C) to 375 degrees F (190 degrees C) for 30 minutes.

From my Recipe Box.

tamouse: (Default)
[personal profile] tamouse
This is a pretty easy cake recipe, as it uses box mixes.

Triple Chocolate Cake

This is one of those decadent, ultra-chocolaty cakes that is a piece of cake :-) to make!


  • 1 (18.25 ounce) package devil's food cake mix

  • 1 (5.9 ounce) package instant chocolate pudding mix

  • 1 cup sour cream

  • 1 cup vegetable oil

  • 4 eggs

  • 1/2 cup warm water

  • 2 cups semisweet chocolate chips


  1. heat oven to 350 degrees F (175 degrees C).

  2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.

  3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

From my Recipe Box

0jack: Closeup of Boba Fett's helmet, angular orange stripe surrounding a narrow window on a greenish metallic field. (Defying gravity.)
[personal profile] 0jack
Pancakes aren't always as simple as they look. The keys to doing them well include a nicely-heated pan (water droplets should bead and scuttle around, not puddle or disappear in a puff of steam) with a thin layer of something like canola oil (I use a paper towel to smooth this around and keep a thin coat). My family loves pancakes, and here is a very simple way to take PC (just-add-water) Extra Fluffy & Complete mix and turn it into something "GOORMAY".

For a hungry teen and her dad, I used 1.5c mix and 1c. water. To that, I added:

2 blocks (2oz) bittersweet chocolate, chopped very fine -- just go at it with a big chopping knife like you're slicing thin slices off a teeny loaf of chocolate. It should fall apart nicely. If not, chop-chop-chop with the blade in a rocking motion.
1t cinnamon (the family likes this, but you could use less or leave it out if you dislike it)
1t vanilla extract (to compete with the cinnamon, halve if you don't use the cinnamon and you don't want to taste it strongly)

I cooked these 3 at a time on a cast iron pan and it made 11 decent-sized pancakes (if I'd had a steadier hand and hadn't slopped some big, it would have been an even 12).

The syrup was:
1 block bittersweet chocolate chopped fine and added to...
1/2c table syrup (they eat so much of this, we can't afford to use the real stuff) heated in the microwave
...then stirred until blended. If you have to re-heat this, use a low heat. Kiddo said she could happily eat the syrup straight (or on toast or ice cream).

The results?

Chocolate-Cinnamon Pancakes Chocolate-Cinnamon Pancakes

Chocolate-Cinnamon Pancakes


Boiling water without burning it

November 2014

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