Bake up one of these fresh spring cake recipes and surprise Mom this Mother’s Day.
- 1/4 Milk
- 3 Eggs
- 1 cup Sugar (Powdered)
- 1 cup Refined oil/Fresh cream
- 1 level teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 5 tablespoons Drinking chocolate
Firstly whip the eggs for 4 to 5 seconds. Add sugar to the whipped egg and blend till sugar and eggs mix well. Pour fresh cream or refined oil and mix for 10 to 12 seconds.
Then, sieve plain flour, baking soda salt, baking powder and drinking chocolate to prepared mixture. Blend for 25 to 30 seconds, into a smooth paste. Add milk and mix. Pour the cake mix into a microwavable container.
Bake it in your Microwave at microwave high for 8-9 minutes. Allow it to cool and serve with chocolate sauce.
- 3/4 cup butter
- 1 cup dried apricots
- 4 eggs
- 1 cup water
- 1 cup white sugar
- 1 cup golden raisins
- 1/2 cup apricot nectar
- 1/2 teaspoon baking soda
- 1 pound red and green candied cherries
- 6 candied pineapple slices
- 1 pound candied mixed fruit
- 2 cups all-purpose flour
- 1 cup chopped pecans
Preheat the oven to 275 degrees F. Grease two 9 inch tube pans. Place the apricots in the water and cook them until they are mushy.
Press them through a sieve and let them cool. Whip the egg yolks. Blend the butter or margarine and sugar together. Then mix properly the beaten egg yolks and the apricots. Add the raisins, candied pineapple, cherries, and mixed dried fruits in a bowl. Combine the flour, baking soda, and a pinch of salt to the bowl. Add this flour mixture alternately to the creamed mixture with the apricot juice. Mix this batter into the mixed fruits. Put the chopped pecans or walnuts and fold in the beaten egg whites. Turn the batter into the prepared pans. Bake at 275 degrees F for 2 hours.
Deep Dark Chocolate Soufflé
- 1 tablespoon sugar
- 1/4 cup all-purpose flour
- 1/4 cup (1/2 stick) butter or margarine, softened
- 1 cup milk
- 1/2 cup Hershey’s European Style Cocoa
- 1/2 cup plus 2 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- 4 eggs, separated
- Vanilla ice cream (optional)
Firstly preheat the oven to 350 degrees F. Then coat butter and sugar on 6-cups of soufflé dish. In a bowl mix cocoa and flour. Then put some butter into the bowl blend well. Set the bowl aside. After that heat 1 cup of milk until its very hot then add cocoa mixture, beating with wire whisk until the whole mixture becomes smooth and thick. Remove from heat. Stir in 1/2 cup sugar and vanilla. Set aside the mixture to cool a bit. In a large mixer bowl, whip the egg whites until foamy. Gradually add sugar and continue whipping until stiff. Pour small amount of beaten whites into chocolate mixture. Fold chocolate mixture into remaining whites. Then pour it into the prepared dish. Bake 40 to 45 minutes until puffed.
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