Chocolate Brownies
Ingredients
200 g Butter
1 1/2 Cups flour )
1/2 cup cocoa powder ) All sieved together
1 tsp Baking powder )
1/4 tsp Salt )
2 Cups sugar
4 Eggs
2 tsp vanilla ( or more better)
1/2 Cups Nuts ( Optional)
1/2 cup Semi Sweet dark chocolate chopped or grated.
Method
Chop butter into cubes and place in a medium sized bowl, melt in microwave and leave to cool.Sieve flour, cocoa, baking powder and salt together.Add sugar to the cooled butter and mix well with a wooden spoon.Beat eggs in a small bowl separately.Add eggs to the sugar and butter mix and beat well with hand , then add the flour mix sieved and Fold well to mix.
Add vanilla and chocolate ( Can be chocolate chips too or chocolate grated into small pcs /Nuts) and fold in well Pour into greased baking trays lined with a oil paper also well greased.Bake for about 35 - 40 mins until well done.
Banana Cake
Ingredients
1 1/2 cups sugar
1/2 cup butter or margarine
4 cups sifted flour
2 or 3 undiluted condensed milk
1 cup cadjunuts
1/2 tsp.slat
2 tsp baking powder
1 tsp. soda bicarb
2 eggs
4 bananas or (Anamalu)
1 1/2 cups mashed plantains
Method
Mix sugar, butter and eggs and mashed bananas and mix well add flour and milk in turns gradually.Now mix well Add soda and baking powder Pour into greased tin and bake for one hour. In an oven heated at 350 degrees.Before cutting into pieces see that the cake is well cooled.
Birthday Cake (Butter Cake)
Ingredients
250g Butter
4 Eggs
250g Sugar
225g Flour
1/4 Cup Thick Milk
2 level teaspoons Baking Powder
1 teaspoon Vanila Essence
1 drop of Almond Essence
Icing
1 Cup Butter
1 pound Icing Sugar
1 tablespoon Thick Milk
1 drop of Almond Essence OR 1 teaspoon Vanila Essence
Method
Beat Butter and Sugar until soft and creamy. Add eggs one by one. Add Vanila and Almond Essence and mix well. Sift flour with Baking Power. Add flour gradually in small quantities and mix well. Add Milk. Divide the mixture into three portions and colour with pink, green and yellow very lightly.Grease the pan with Butter and cover with flour. Pour the three mixtures alternately into the pan and bake for 20 minutes at 200 degrees centigrade temperature.
Icing
Beat Butter and Icing sugar (add sugar gradually) until soft and creamy. Add Milk, Almond Essence or Vanila Essence and beat further. Colour the icing mixture with a desired colour.Once the cake is baked, cut it into two equal size portions. Sandwich it with the icing thereafter.
Banana Cup Cake
Ingredients
6 bananas.
5 medium eggs.
2 ½ cups of cake flour.
1 ¾ cups of sugar.
¾ cup of butter.
1 tablespoon of baking powder
Method
Cream the butter; then add sugar gradually. Continue to beat until the mixture is light and fluffy.Drop the eggs into the mixture, one at a time.Beat thoroughly and add the dry ingredients.Set aside.Mash the banana and add the flour mixture.Blend well.
Valentines Red Cake
Ingredients
½ cup unsalted butter, softened
1 ½ cups sugar
2 eggs
2 tablespoons unsweetened cocoa powder
2 tablespoons brewed coffee
1 tablespoon red food coloring
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon salt
Frosting, for finishing
Method
Preheat oven to 325°F. Grease and flour two 8-inch round cake pans. Cream butter in a large bowl until fluffy; add sugar and beat until smooth. Add eggs, one at a time, and beat well. Add cocoa, coffee, and coloring; beat to mix. Set aside. Whisk buttermilk and baking soda together in a small bowl; set aside.Sift flour and salt together in a small bowl; add to creamed butter mixture alternately with the buttermilk mixture, beating gently with each addition. Pour batter into prepared cake pans. Bake 35 to 40 minutes, until a toothpick inserted in the middle of each cakes comes out clean. Cool in pans 15 minutes; remove cake from pans and cool completely. Spread frosting between layers of cake and over the surface. Slice and serve.
Dreamy Orange Cupcakes
Ingredients
1 (18.25 ounce) package orange cake mix
3/4 cup creamy salad dressing (such as Miracle Whip®)
1 (1.3 ounce) envelope dry whipped topping mix (such as Dream Whip®)
3/4 cup freshly squeezed orange juice
3 large eggs
2 tablespoons grated orange zest
1 (13 ounce) jar marshmallow creme
1/2 cup unsalted butter at room temperature
1/2 cup vegetable shortening
1/2 cup unsalted butter at room temperature
1/2 cup vegetable shortening
1/4 cup freshly squeezed orange juice
1 tablespoon orange zest
1/4 teaspoon vanilla extract
2 drops orange paste food coloring, or as desired
4 cups confectioners' sugar
Method
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.Beat together the orange cake mix, creamy salad dressing, whipped topping mix, 3/4 cup orange juice, eggs, and 2 tablespoons orange zest in a large bowl with an electric mixer on low speed until mixture is moist, about 1 minute. Scrape down the sides of the bowl with a spatula, then increase speed to medium and continue beating until well blended, about 2 minutes more. Fill the prepared cupcake cups about 2/3 full of batter.Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
To make cream topping: Beat the marshmallow creme, 1/2 cup unsalted butter, and 1/2 cup shortening in a bowl with an electric mixer until smooth and creamy. Top each cooled cupcake with a 1/2-inch thick layer of the cream topping, using a knife to spread the the topping flat. Allow about 1/2 inch of the orange cupcake to show below the white layer.
To make orange butter cream:
Beat 1/2 cup unsalted butter and 1/2 cup shortening together in a bowl until light and fluffy. Mix in 1/4 cup orange juice, zest of 1 orange, vanilla extract, and food coloring until well combined. Gradually beat in the confectioners' sugar until smooth.Transfer the frosting to a piping bag fitted with a large star tip, and pipe a decorative layer of orange butter cream, ending in a peak, over the cream topping on the cupcakes.
Carrot Cake
Ingredients
2 cups white sugar3/4 cup vegetable oil3 eggs1 teaspoon vanilla extract3/4 cup buttermilk2 cups grated carrots1 cup flaked coconut1 (15 ounce) can crushed pineapple, drained2 cups all-purpose flour2 teaspoons baking soda2 teaspoons ground cinnamon1 1/2 teaspoons salt1 cup chopped walnuts1/2 cup butter1 (8 ounce) package cream cheese1 teaspoon vanilla extract4 cups confectioners' sugar
Method
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Set aside.In a large bowl, mix together sugar, oil, eggs, vanilla, and buttermilk. Stir in carrots, coconut, vanilla, and pineapple. In a separate bowl, combine flour, baking soda, cinnamon, and salt; gently stir into carrot mixture. Stir in chopped nuts. Spread batter into prepared pan.Bake for 55 minutes or until toothpick inserted into cake comes out clean. Remove from oven, and set aside to cool.In a medium mixing bowl, combine butter or margarine, cream cheese, vanilla, and confectioners sugar. Blend until creamy. Frost cake while still in the pan.