THE BEST CHOCOLATE CAKE

I have looked at this cake in my Pinterest dessert file for awhile and decided to make it in the Canaries since I don't find cake mixes very often and when I do they cost $4-5, which is a bit too much for me.  This is indeed the best chocolate cake I have ever made from scratch or mix.  The great thing is that it only has 1/2 C. of oil so I call it low fat..compared to some cakes I have made.  It is quick, no creaming and bakes up firm and moist.  I don't think I will ever buy a chocolate cake mix again. 

I have made this 4 times in 3 weeks.  I have baked it thin for a bar cookie and into a layered birthday cake.   The rich dark cocoa here is "knock your socks off."  I am planning to bring some home.

I tried to dollop some cheesecake mix into this to make a cheesecake swirled chocolate cake but I think the cream cheese here is not solid enough and it floated to the top.  It was good but I probably won't do it again until I get home.   It was delicious with orange frosting.

The BEST Chocolate Cake

Put 1 cup of water into a mixing bowl. Microwave to a near boil.

Add:

1 3/4 C. sugar

¾ C. cocoa powder (Valor in Spain)

1 tsp. salt

2 tsp. vanilla

½ C. oil

Stir well Add:

1 C. buttermilk (I used ½ C. plain Greek yogurt and ½ c. milk)

2 eggs

2 C. flour

2 tsp. soda

1 tsp. baking powder

Mix together well.  The batter will be thin.   Bake 350 -  time will depend on the thickness of the pans.

If you want to comment via e-mail - charmandy@comcast.net

FAVORITE RECIPES 2013

I have spent the year in the Canary Islands cooking a lot for Young Adults and Missionaries.  In spite of the many cooking problems I have here I  have discovered a few recipes, that I will continue to make on a regular basis, in my cooking life.

Crusty Foccacia Bread

 Sometimes I make this bread 3 times a week.  It is amazingly easy, makes 16 big pieces, is great for sandwiches and adored by young adults and missionaries.
 

Peanut Butter Chocolate Chip Cake

 Missionaries love anything peanut butter and this is always a big hit.

Parmesan Semolina Dumplings

I don't make  this for missionaries or my husband, but for myself...my favorite lunch

Cornbread Taco Salad

This is a little different taco salad  for a summer picnic, which can be made ahead easily.

Crock Pot Pulled Chicken Tacos

This Recipe  is so easy and delicious for a taco salad, tacos, burritos or a taco casserole.  I have also used bar-b-Que sauce to cook the chicken for making sandwiches .

The Best Chocolate Cake

This Cake is as easy as a box cake and everyone loves it.  I make a cake for all the
missionary birthdays and this is the favorite (The Valor Cocoa here is awesome)

Peanut Butter Poke Cake

 This cake is  Peanut butter  creamy and delicious made using The Best Chocolate Cake recipe. 

Jewel Roasted Potatoes

 I actually made this potato dish before coming on the mission.  Beets are hard to find here and I don't have a good roasting oven so I haven't made them, but can't wait to return home and make them again.  They are pretty and delicious.

THE BEST FROSTING

                 

I really enjoy the Pioneer Woman's Blog (See my blog roll)  Recently she had a recipe for frosting that she said was the "Best frosting I've ever had." http://thepioneerwoman.com/tasty-kitchen-blog/2010/03/a-tasty-recipe-thats-the-best-frosting-ive-ever-had/  I used to have a recipe like this but it was made with shortening and since I don't cook with trans fats anymore I haven't made it for a long time.  But when she said butter, I was in for a try.  This is easy and indeed delicious but I thought it needed a couple of changes.  The first would be that it was too salty for me and needed to be made with unsalted butter.  I think a pinch of salt might be OK.  The second problem for me was beating it in my Kitchen Aid.  It didn't quite get the bottom mixed up good enough so I need to make sure if I beat it in this mixer again that I scrape the bottom with a rubber scraper a few times during the whip time. 

BEST FROSTING

Ingredients
 1 cup Milk
 5 Tablespoons Flour
 1 teaspoon Vanilla
 1 cup Unsalted butter
 1 cup Granulated Sugar (not Powdered Sugar!)
A pinch of salt to taste.

Preparation Instructions
Bake your favorite chocolate cake and let it cool or any cake that needs a rich buttery frosting.  This is my favorite homemade chocolate cake.  http://charmainesgibblegabble.blogspot.com/2009/06/best-from-scratch-chocolate-cake.html

In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If I’m in a hurry, I place the saucepan over ice in the sink until it cools.) Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.

Rubber scrape the bottom of the bowl often while whipping.

Taste Test

Peanut Butter Chocolate Poke Cake

When I finish this mission I may be able to write a cake recipe book.   This cake makes 16 generous peaces, but today I had to squeeze 17 out of it to feed all the Tenerife missionaries + one from Gran Canaria.  They loved it and so did we.  Mike doesn't always like peanut butter things but he did like this.  This was a recipe idea I found on Pinterest but I altered it a lot. 

First  I made The Best Chocolate Cake I baked it in my 12 inch square pan.  Something bigger than 9x13 would be better.  While the cake is baking I made the Peanut Butter Pudding.

Peanut Butter Pudding

1 1/2 cup milk
3/4 cup packed light brown sugar

1/2 C. white sugar
2/3 cup smooth peanut butter
3 T. cornstarch
2 egg yolks
2 tablespoon butter

1 teaspoon vanilla

Mix milk,sugars, peanut butter and cornstarch together in a saucepan and cook stirring until it begins to boil.  Add a little of the hot pudding to the egg yolks and stir, then add to the mixture and bring to a boil stirring constantly.  Add the butter and vanilla. 

When the cake is baked poke holes in the top with a wooden spoon about 1 1/2 inches apart.  Pour the pudding over the warm cake and spread over the top.  Bump the pan, a little, so the pudding settles in the holes.  Chill the cake for a few hours or overnight.

Whip 1 pint of cream until stiff with 6 T. powdered sugar.  Add 1 teaspoon vanilla and 2 Tablespoons of instant vanilla pudding mix.  This will stabilize the cream.  I always keep some vanilla instant pudding on hand for my whipped cream.  It will stay stable for days when added to whipped cream.   Add some grated chocolate to the top or some finely chopped chocolate chips.

STRAWBERRY MOUSSE CAKE OR PIE

Strawberry Mousse Cake or Pie

1. Chop fresh strawberries coarsely in a food processor to make 3 cups. 

2.  Soften 2 T. gelatin (2 packages) in ¼ C. cold water for 5 minutes.  Nuke for 20 seconds and stir until dissolved.

3.  Beat 1- 8 oz.  block of cream cheese with 1 C. white sugar and the warm gelatin until smooth and creamy.

4.  Stir in the chopped berries until well blended.

5.  Whip 1 C. cream until stiff.    Beat in 1 generous T. of instant vanilla pudding mix or Ultra Gel.

6.  Fold into the strawberry mixture and blend.

7.  Pour into a 10 inch pie crust (I used this Pie Crust or pour over a yellow cake baked in a 11x15 inch pan. (see my favorite yellow cake) You can poke large holes in your cake if desired.   (This is too much for a 9x13 pan) Chill until set. 

8.  You can make a strawberry sauce to spoon over the pie or cake by crushing some strawberries, adding some sugar  and a little Ultra Gel to thicken if desired.

The Best Yellow Cake

I have tried a lot of yellow cake recipes and this pleasantly surprised me and is similar to my favorite Chocolate Cake . It is simple to stir up and very moist.  It works great with this recipe. 

1. In a largish glass bowl bring 1 C. of water to boil in the microwave

2.  Stir in 1 1/2 C. white sugar

3.  ½ C. vegetable oil (I like light olive oil)

4.  3 eggs.

5. 1 tsp. salt

6.  4 tsps. baking powder

6.  2 tsp. good vanilla

7.  Beat in 2 C. of flour and 1 scant cup whole milk. 

8.  1/4 C. corn starch  This batter will be somewhat 
thin. 

Bake 350 until the center is firm and the cake is lightly browning, don't underbake.  Bake in a 11x15 inch pan or two 10 inch round cake pans.