ISO: ISO a "secret ingredient" recipe
- Thread starter mboley
- Start date
In Search Of:
Gayles spicy peanut brittle. I was hesitant to try this, but have now made 3 batches.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=70583
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=70583
Dawn's Black Pepper Almonds
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=32594
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=32594
amanda_pennsylvania
Well-known member
Zucchini Chocolate Cake
This came from a friend, and is a fabulous chocolate cake. She says she once served it to a couple of kids, who were wolfing it down until she told them it had zuchini in it, whereafter they refused to eat anymore. Their loss!
It's a great recipe. The notes are Wendy's, not mine. (I've never actually made it, but I've had it several times so I can vouch for it.)
Zucchini Chocolate Cake
Preheat oven to 350 degrees
Ingredients
4 ounces unsweetened chocolate
1/2 cup vegetable oil
1/2 cup butter, at room temperature
2 cups sugar
3 eggs, beaten
1 tablespoon vanilla extract
2 cups sifted all-purpose flour
1/3 cup cocoa (I use Dutch process)
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1/3 cup buttermilk or sour cream (I use non-fat yogurt mixed with a little milk)
3 cups coarsely grated zucchini (I use the Cuisinart with regular steel blade)
· Melt the chocolate and oil in microwave.
· Beat eggs, add the sugar, oil, and vanilla and beat well. Add the melted chocolate/butter and mix well.
· Add buttermilk and zucchini; mix well.
· Sift together the dry ingredients and stir them into the batter.
· Line 3 9-inch cake pans with parchment paper and grease. (Because of bad experiences, I also put parchment paper over the bottoms to ensure that the whole cake comes out of the pan!)
· Divide the batter between the pans. Bake on the middle shelf of the oven for 30 minutes, or until the sides pull away from the pan, or until a toothpick inserted into the center of the cake comes out clean.
· Let rest on cookie racks for 10 minutes before removing from pans. Continue cooling on racks.
· Cool the cake completely before frosting with whipped cream or your favorite frosting. Cream cheese frosting is particularly nice on this cake.
Cream Cheese Frosting
Ingredients
1 stick butter at room temperature
8 ounces cream cheese at room temperature
1 package confectioners’ sugar, sifted, (4 cups)
· Cream together butter and cream cheese until the mixture is light and fluffy. Slowly add the confectioners’ sugar until well blended.
Refrigerate after icing. I use a glass pedestal cake server with cover. This cake serves 12 and freezes well. I remove it from the refrigerator when we begin our meal because it cuts most easily when cool.
This came from a friend, and is a fabulous chocolate cake. She says she once served it to a couple of kids, who were wolfing it down until she told them it had zuchini in it, whereafter they refused to eat anymore. Their loss!
It's a great recipe. The notes are Wendy's, not mine. (I've never actually made it, but I've had it several times so I can vouch for it.)
Zucchini Chocolate Cake
Preheat oven to 350 degrees
Ingredients
4 ounces unsweetened chocolate
1/2 cup vegetable oil
1/2 cup butter, at room temperature
2 cups sugar
3 eggs, beaten
1 tablespoon vanilla extract
2 cups sifted all-purpose flour
1/3 cup cocoa (I use Dutch process)
2 tsp baking soda
2 tsp baking powder
1 tsp salt
1/3 cup buttermilk or sour cream (I use non-fat yogurt mixed with a little milk)
3 cups coarsely grated zucchini (I use the Cuisinart with regular steel blade)
· Melt the chocolate and oil in microwave.
· Beat eggs, add the sugar, oil, and vanilla and beat well. Add the melted chocolate/butter and mix well.
· Add buttermilk and zucchini; mix well.
· Sift together the dry ingredients and stir them into the batter.
· Line 3 9-inch cake pans with parchment paper and grease. (Because of bad experiences, I also put parchment paper over the bottoms to ensure that the whole cake comes out of the pan!)
· Divide the batter between the pans. Bake on the middle shelf of the oven for 30 minutes, or until the sides pull away from the pan, or until a toothpick inserted into the center of the cake comes out clean.
· Let rest on cookie racks for 10 minutes before removing from pans. Continue cooling on racks.
· Cool the cake completely before frosting with whipped cream or your favorite frosting. Cream cheese frosting is particularly nice on this cake.
Cream Cheese Frosting
Ingredients
1 stick butter at room temperature
8 ounces cream cheese at room temperature
1 package confectioners’ sugar, sifted, (4 cups)
· Cream together butter and cream cheese until the mixture is light and fluffy. Slowly add the confectioners’ sugar until well blended.
Refrigerate after icing. I use a glass pedestal cake server with cover. This cake serves 12 and freezes well. I remove it from the refrigerator when we begin our meal because it cuts most easily when cool.
Holy cow...how could I forget this one? This is one of my favorite cakes. Chocolate Stout Cake
You can't taste the beer, but it makes the cake so moist and delicious. This cake is practically indestructable. Days later it's still VERY moist. Mmmm...
http://www.epicurious.com/recipes/food/views/107105
You can't taste the beer, but it makes the cake so moist and delicious. This cake is practically indestructable. Days later it's still VERY moist. Mmmm...
http://www.epicurious.com/recipes/food/views/107105