Hershey's "Perfect Chocolate" Chocolate Cake

This is my first challenge in Baking Eggless Group, which is taken care by Gayathri. This month challenge is Hershey’s “Perfect Chocolate” Chocolate Cake suggested by Gayathri of Guju’s Kitchen. Take this opportunity to thank both Gayathri’s for accepting me in this group and also for suggesting wonderful chocolate cake.

Coming to today’s recipe, this is the first time I am trying an egg substitution. Before I start blogging I haven’t worried about this egg, we use to take egg almost all day so no worries for substitution. After starting this blog, most of my friend circle here are pure vegetarian they requested me to post few eggless recipe by the same time came to know about this group joined to explore something new.

Again I went to past story ok now back to recipe. I tried two versions for this same cake and both came well but taste wise I like this method.

Ingredients:

For Cake:

All purpose flour	1 cup
Baking powder	¾ tsp
Baking soda	¾ tsp
Salt	½ tsp
Cocoa powder	¼ + ⅛ cup
Sugar	1 cup
Milk	½ cup
Butter milk	½ cup
Boiling water	¼ cup
Vanilla extract	1 tsp
For Frosting:
Butter	½ cup
Cocoa powder	⅔ cup
Powdered sugar	3 cups
Milk	⅓ cup
Vanilla extract	1 tsp

 

 

Direction:

1. Grease an 8 inch cake pan. Preheat the oven to 350ºF.
2. Combine all dry ingredients in a large bowl. Mix well and set aside.
3. In another bowl mix all the liquid ingredients except boiling water, beat well until it blend well.
4. Add this liquid mixture to flour mixture, beat for couple minutes. Now add water and again mix well for another 2 minutes.
5. Pour this to prepared cake pan and bake for 30 – 35 minutes or until a tooth pick comes out clean.
6. Cool for another 10 minutes.

 

Frosting:

Beat butter and cocoa powder. Alternatively add sugar and milk, keep on beating until the consistency occurs. If needed add another teaspoon milk.

Decorate your cake as per taste and enjoy.

 

Note: For this ratio you will yield 15 cupcakes

Pumpkin Bread

Pumpkin bread is today’s recipe from King Arthur Flour Whole Grain Baking book. When I first saw this name I thought it’s some thing new from our regular bread, but after reading the recipe found it, it’s a tea time snack. I was left with half a tin of pumpkin and thought it will be good to start my morning with a healthy food like this. I am a lazy person to prepare breakfast for myself, thought this will go perfect for me. Yep it’s complete filling, healthy Breakfast with a cup of milk or coffee. Hope this will help lot of people like me, will come back soon with more recipe like this.

Ingredients:

Whole wheat flour	2 cups (8 oz)
Baking powder	½ tsp
Baking soda	1 tsp
Salt	½ tsp
Nutmeg powder	¼ tsp
Cinnamon powder	½ tsp
Brown sugar	1 cup (7 ½ oz)
White sugar	¼ cup
Butter	½ cup (4 oz)
Canned pumpkin	1 cup (9 oz)
Vanilla extract	1 tsp
Eggs	3
Raisins	¼ cup
Walnut	¾ cup
Chocolate chips	¼ cup

 

Direction:

1. Preheat the oven to 350ºF. Grease a 10×5 inch pan.
2. Combine flour, baking soda, baking powder, salt and spices in a bowl.
3. Cream together the butter and sugar in another bowl until light and fluffy. Beat in eggs one at a time, stopping and scrapping the sides.
4. Beat in vanilla and pumpkin. Now add flour mixture, mix well until evenly moistened.
5. Stir in the nuts, raisins and chocolate chips.
6. Pour in the batter into prepared pan, and bake for 1 hour. Cool for 15 minutes and slice that to 12 pieces.

Note:

You can make this as muffins too.

For this recipe I used oz for measuring, I have read before when measuring in cups and scales always varies, that too when coming for flour for best result follow oz measuring.

 

 

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Easy Eggless Chocolate Cupcake

When I made muffin last week, my little one asked “Is this cup cake for my birthday party? Can I take this to school?” Kids always love cup cakes. Yesterday they had valentines party in school, I made this cup cake for them. This is the first time I am trying eggless cake, I was wondering how its going to turn out? It was so good and spongy. This measurement yields 16 Cupcakes.

Ingredients:

For Cupcake:

All purpose flour	1 ½ cup
Sugar	1 cup
Baking soda	1 tsp
Salt	1 tsp
Coco powder	1/3 cup
Oil	½ cup
Water	1 cup
Vanilla extract	1 tsp
Vinegar	1 Tbsp
For Frosting:
Unsalted butter	1/3 cup
Vegetable shortening	1/3 cup
Salt	1/8 tsp
Confectioners’ sugar (sifted)	4 – 5 cups
Clear vanilla extract	2 tsp
Milk	¼ - 1/3

 

Directions:

Cupcake:

1. Line your cupcake pan and preheat the oven to 350ºF.
2. Mix all the ingredients together until moist and blend well for 2-3 minutes.
3. Fill the cupcake cups ¾ and bake for 20- 25 minutes (Mine done in 20minutes).

 

Fluffy White Frosting:

1. Beat together the butter, shorting and salt in a large mixing bowl till fluffy.
2. Add about half the sugar, and beat slowly until well blended. Add the vanilla and half milk and beat until fluffy.
3. Continue mixing in the remaining sugar and milk alternately beat until the frosting is light and fluffy.

 

 

Sharing to: original spotlight announcement link, Gayathri'sCookSpot, What is with my cuppa and Nupur's page

 

 

 

 

 

 

 

 

Almond Chocolate Macaroons

It’s easy and taste sweet. Even it’s good for kids it has almonds and their favorite chocolate. It takes only 20 minutes to prepare.

Ingredients:

Coconut	1 cup
Almond finely chopped	¼ cup
Sweetened condensed milk/Milkmaid	5 Tbsp
Chocolate wafer	6-7
Butter	2 Tbsp
Powdered sugar	1 ½ Tbsp

 

 

 

Directions:

1. In a large bowl mix first three ingredients. Check for sweetness if you are sweet toothed you might need more condensed milk.
2. Using a food processor or mixe grind the wafer and make wafer crumbs it should be ½ cup.
3. In another bowl add wafer crumbs, powdered sugar and butter mix well until sets.
4. Divide that into 12 equal small balls, flatten them and make like cookie shape or small circle.
5. Now take a spoon full of coconut almond mixture and place that on top of the wafer circle. Arrange that like a mountain with wafer mixer as abase.
6. Place this on a baking sheet and bake for 20 minutes or coconut turns golden brown on top at 350º F.

 

 

 

 

 

 

Sending this to: http://nivedhanams.blogspot.in, http://bestofmykitchen.blogspot.in , Nithu's kitchen, Event

 

 

 

 

 

Chocolate Ice Cream

Ingredients:

• Cool Whip (Whipped)             8 oz
• Chocolate Syrup                     ½ cup
• Evaporated milk                      1 cup
• Condensed milk                      ½ cup

 

 

 

Directions:

1. In a large bowel add all ingredients except cool whip mix that with a beater.
2. Next add cool whip and mix with a spatula. Don’t mix for long time.
3. Pour this mixture in a freezer safe bowl and freeze until it sets.

 

Note:

For mixing use a glass bowl so that you can see whether it’s mixed evenly.

Sharing to: Nithu's kitchen, Event