recipes

Found this recipe and had to try it...
It is great!!!

Death By Chocolate Cake
Yield: 12 servings.

Ingredients:
8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream

Frosting:
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)

CAKE DIRECTIONS:
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin.(Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
5. Slowly fold in the melted butter and chocolate and the sour cream.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
7. Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.
FROSTING DIRECTIONS:
1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.

I love the recipes topix, thanks for sharing. Now I'm kinda hijackin your thread,lol please forgive me. What are you (and anyone else who cares to share) making for Thanksgiving? I need some new ideas, hubby doesn't like ham and my daughter and I are tired of turkey the last few years it hasn't tasted right, possibly because I have been in early pregnancy and morning sickness was kickin my butt, anywho need new ideas, thanks for sharing and please don't be to mad that i hijacked your post.

Grandma wrote:

Found this recipe and had to try it...
It is great!!!
Death By Chocolate Cake
Yield: 12 servings.
Ingredients:
8 oz (225 g) dark semisweet chocolate (40-50% cocoa)
2/3 cup (140 g) butter
1 cup (210 g) sugar
4 eggs
4 heaped tablespoons (1 dl) all-purpose flour
4 tablespoons unsweetened cocoa powder
1½ teaspoon baking powder or 1 teaspoon baking soda
1 teaspoon vanilla extract
4 tablespoons sour cream
Frosting:
2/3 cup (1.6 dl) heavy cream or whipping cream
9 oz (260 g) semisweet chocolate (40-50% cocoa)
CAKE DIRECTIONS:
1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a circular 10 inch (25 cm) cake tin (3 inches tall) with grease proof or other non-stick paper and grease the tin.(Please note that the cake will rise to 3 inches and collapse somewhat when cooled. If your cake tin is less than 10 inches wide and 3 inches tall we recommend that you use two cake tins.)
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
5. Slowly fold in the melted butter and chocolate and the sour cream.
6. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 to 50 minutes (if using 2 cake tins 20-30 minutes may be sufficient).
7. Cool the cake completely. When it has obtained room temperature place it in the refrigerator for at least 30 minutes before removing the cake from the tin (the cake is sticky and difficult to cut when it is warm!) Remove the crusted surface on the top of the cake, and cut in half, horizontally.
FROSTING DIRECTIONS:
1. Heat 2/3 cup (1.6 dl) of heavy cream or whipping cream in a sauce pan.
2. Remove from heat, add 9 oz (260 g) of finely chopped dark semisweet chocolate, stir until smooth, and let it cool until in thickens.
3. Use one 1/3 of the frosting between the two layers, 1/3 on top, and the rest around the cake. Put the cake into the fridge for one hour or more to harden the frosting.
4. This cake should have room temperature when served.

OMG! Thank you thank you thank you!!!! LOL! I love chocolate :)

cute, a bunch of overwight housewives salivating over reading about food. quit thinking about food and go dress up for your husbands for once.

Scott Co Girl wrote:

I love the recipes topix, thanks for sharing. Now I'm kinda hijackin your thread,lol please forgive me. What are you (and anyone else who cares to share) making for Thanksgiving? I need some new ideas, hubby doesn't like ham and my daughter and I are tired of turkey the last few years it hasn't tasted right, possibly because I have been in early pregnancy and morning sickness was kickin my butt, anywho need new ideas, thanks for sharing and please don't be to mad that i hijacked your post.

Don't mind at all...there was one on here before, but I could notfind it to add this recipe to so I started another one...If anyone has any good recipes...post them....I love to cook...especially tried and true recipes.:)

EASY PERFECT TURKEY
Remove wrapper, neck, and interanl organs from turkey. Rinse throughly with cold water. Place in a large deep roasting pan. Add water until it is about 1 1/2 inches up the side of the turkey Place a stick of butter inside the turkey cavity. Sprinkle with salt, pepper, and onion powder. Cover loosely with heavy duty aluminum foil. Bake at 500 degrees. After one hour, turn off the oven, but DO NOT REMOVE the turkey from the oven. This allows for is to continue to cook. After 4 more hours. Remove from oven, remove foil, and you will have a perfect turkey...EVERY TIME.
You can use the juice to make stuffing or gravy.

tu madre wrote:

cute, a bunch of overwight housewives salivating over reading about food. quit thinking about food and go dress up for your husbands for once.

Overweight? Maybe...maybe not...cooking at home is healthier and more satisifying than eating out...not to mention less costly. So you continue to eat out and look over our recipes and think about what you could have had for supper...and if you don't like our posts...don't read them! No one is forcing you!

You tell him granny!!! I'm assuming that he was a man because no woman would make such an ignorant comment!

tu madre wrote:

cute, a bunch of overwight housewives salivating over reading about food. quit thinking about food and go dress up for your husbands for once.

Ooh, you sounded bitter there on the end! LOL! What's the matter, did you have a wife that let herself go? Or did she really let herself go out...with someone else? Maybe she liked to bake cupcakes but gave them to another guy so now you resent wifes/food in general. For the record, not all housewifes are overweight and dressed in sweats! And another, I don't know about anybody else's husbands, but mine happens to like the fact that I always have a cake on the table! So far, he keeps come home to me so I'm not complaining! LOL! If you don't like our recipe thread, then I suggest you go elsewhere. Now that's outta the way...Hey ladies! Got anymore good ones?!

im goin to grandmas to eat lol if she cooks half the things she posts u better believe im goin lol...keep em comin grandma

Does anyone have the recipe for the 30 day cake? It's an old recipe. You put a hole in the middle of the cake and add some kind of liquid for thirty days???? If anyone knows of a recipe like this please let me know. It's not the amish bread recipe where you stir for so many days and then add ingredients everyday. My husband told me someone used to make the 30 day cake for him when he was a kid. She has since passed away and I would sure like to have the recipe.

hmm interesting but how would you keep it from molding? 30 days is a long time. can you get more info from your husband, flavors,etc. I found tons of the starter recipes but nothing remotely like this.

Sweetie wrote:

<quoted text>
And another, I don't know about anybody else's husbands, but mine happens to like the fact that I always have a cake on the table! So far, he keeps come home to me so I'm not complaining! LOL! If you don't like our recipe thread, then I suggest you go elsewhere. Now that's outta the way...Hey ladies! Got anymore good ones?!

I hardly ever bake cakes, but my hubby comes home for the food and the only time i'm in sweats is the 2hours each night that i'm exercising with my husband.

Found this one at www.allrecipes.com and it sounds YUM! I love lemony stuff. Where is your favorite online places for recipes. Oh and here is the link to this recipe so you can see the pic of the cake

http://allrecipes.com/Recipe/Mountain-Dew-Cak...

Mountain Dew™ Cake

1 (18.25 ounce) package lemon cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup vegetable oil
4 eggs, beaten
10 fluid ounces Mountain Dew™
1 (20 ounce) can crushed pineapple with juice
1 cup white sugar
3 tablespoons cornstarch
1/4 cup butter
1 cup flaked coconut

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine cake mix, pudding mix, oil, eggs and citrus soda. Mix until all ingredients are moistened.
Pour into prepared 9x13 inch pan and bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool completely.
To make the topping: In a saucepan, combine pineapple (with juice), sugar and corn starch. Bring to a boil and cook, stirring constantly, until thick. Remove from heat. Add butter and coconut. Spread topping evenly over cake.

This one looks yum for the extreme chocolate crowd like me!!!
http://allrecipes.com/Recipe/Too-Much-Chocola...

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Thanx! Those both sound awesome!

Hey guys, check this site out. Has alot of good recipes...I sometimes go there looking for something different. www.bigoven.com Hope this helps some!

Don't know if this is what you wanted or not but it was the only one I had. My mother got it years ago from an Italian lady that lived next door to us. The extra notes on the recipe are the notes the lady wrote on it, so they are her notes, not mine. I am typing it exactly as it is written.
I have never tried it, but am heading to the store today to get the ingredients and see how it comes out. I will let you know!

30 Day Cake (at least it takes like it)

4 eggs
2/3 cup oil
1 box yellow cake mix
1 box Butterscotch/pecan pudding (instant works just fine)
**Fruit filling recipe for topping and hole filler follows.

In large mixing bowl mix all ingredients. Be sure everything is throughly mixed. Bake in lightly greased and floured bundt pan. Bake at 350F for 1 hour or until a toothpick inserted into the center comes out clean.(My oven only takes 45 minutes, so I would watch it closely) Once cooked and cooled, remove from bundt pan. Place in large pie plate.

Fruit/pecan mixture

1 Large can of fruit cocktail drained.(Save the juice)
1 jar marashino cherries, cut up and drained.(Save the juice)
1/2 to 3/4 cup coarsely chopped pecans
1/2 pound of powdered sugar
1/2 teaspoon lemon juice

In a large measuring cup, mix the saved juice and lemon juice together. Then add the powdered sugar. Mix well.(I use a small wisk) Mixture will be thick. If not thick add more powdered sugar (you can never add too much powdered sugar) In a medium bowl, mix fruit and chopped pecans together. Pour 2/3 of the juice and sugar mixture over the fruit and nuts and stir. Once throughly mixed allow to set for 30 minutes and then pour into the center hole of the bundt cake. Pour remaining juice and sugar mixture over the entire cake. Place in the refrigerator for 2 hours and serve.

hey grandma i found the other recipe page if u were still lookin. it took me a lil while but it was on page 3 or 4 but it could be different coz im on my cell. in case u wanted to grab some of the ones that were already posted. Have a good day and keep those recipes comin!

Never Fail sweet potatoes
One large can sweet potatoes (YAMS)drained
1 1/2 cup brown sugar
1 stick butter

Melt butter in small sauce pan on the stove stirring constantly until the butter is completely melted. Remove from heat. Add brown sugar. Stir until completely blended. Pour sweet potatoes into a large cassarole bowl. Pour butter and brown sugar mixture over sweet potatoes. Cover and place in microwave for 10 minutes on high or cover and bake in over at 350F for 30 minutes.
Results are perfect every time!