How To make Cocoa Crater Cake
Crater filling: 3 tb Butter or margarine
3 tb Hershey's cocoa
2/3 c Powdered sugar
1 tb Milk
1/4 ts Vanilla extract
=== 1 3/4 c All-purpose flour
1 1/2 c Granulated sugar
2/3 c Hershey's cocoa
1 1/2 ts Baking soda
1 ts Salt
1 1/2 c Dairy sour cream
1/2 c Butter or margarine;
-softened 2 Eggs
1 ts Vanilla extract
1/2 c Chopped nuts
Powdered sugar (optional) Recipe by: www.hersheys.com 1. Heat oven to 350 F. Grease and flour 13x9x2-inch baking
pan. Prepare CRATER FILLING. 2. In large bowl, stir together flour, sugar, cocoa,
baking soda and salt. Add sour cream, butter, eggs and vanilla; blend on low speed. Beat on medium speed of electric mixer 3 minutes, scraping bowl occasionally. Pour batter into prepared pan. 3. Drop half teaspoonfuls of filling 1 inch apart over top
of batter. With fork, marble filling lightly over batter. Sprinkle nuts over top. 4. Bake 35 to 40 minutes or until wooden pick inserted in
cake portion near center comes out clean. Cool completely in pan on wire rack. Sprinkle powdered sugar over top, if desired. 12 to 15 servings. CRATER FILLING: 1. In small saucepan over low heat, melt butter. Add
cocoa, stirring constantly until blended and smooth. 2. In small mixer bowl, combine powdered sugar, milk and
vanilla. Add cocoa mixture; beat on high speed of electric mixer 2 minutes.JMHershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. -----
How To make Cocoa Crater Cake's Videos
Create lunar craters using flour and cocoa powder. Bake a cake after ;)
Fun and easy simulation for children - create lunar craters in your kitchen.
Do not waste food. You can use ingredients to make a cake or pancakes.
Create Quick Tip: Wacky Cake
Ashley Moore of Cook's Country creates wacky cake, a moist chocolate cake prepared without eggs or butter. Find the recipe @
GRATER CAKE | How to make THE BEST JAMAICAN COCONUT GRATER CAKE | Jamaican Snacks | Street Food
Coconut Sugar Cake/Grater Cake: St Vincent/Caribbean
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Putting the coconut sugar cake on a banana leaf to set is a custom in the Caribbean. Also, you can leave them to set in a greased baking pan or dish, or on a greased wax paper.
Make sure there are no liquid remaining in the coconut sugar cake. It will not set.
Add more sugar if your coconut is not forming or holding together.
Recipe
2 cups of water
3 cups of grated coconut (use the larger shredding holes on the grater)
3 cups of brown sugar (use 2.5 cups of sugar if you prefer. If it is not coming together, add 1/2 cup or more)
3 bay leaves
3 tablespoons of grated ginger(more or less if you prefer)
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon vanilla extract
Ground nut sugar cake
Chocolate Cloud Cake - Nigella Bites
Ingredients :
250g dark chocolate, minimum 70% cocoa solids
125g unsalted butter, softened
6 eggs: 2 whole, 4 separated
175g caster sugar: 75g in the cake, 100g in whites
Grated zest of 1 orange (optional)
For the cream topping
500ml double cream
1 tsp vanilla extract
½ tsp unsweetened cocoa powder, for sprinkling
METHOD
How to cook chocolate cloud cake
1.Preheat the oven to 180C/gas mark 4.
2.Line the bottom of a 23cm Springform cake tin with baking parchment.
Melt the chocolate either in a double boiler or a microwave,
and then let the butter melt in the warm chocolate.
You can make this into an Easter Nest Cake by folding 200g melted chocolate into the cream topping and dotting with the sugar-coated eggs instead of the cocoa.
3.Beat the 2 whole eggs and 4 egg yolks with 75g caster sugar,
then gently add the chocolate mixture and orange zest.
4.In another bowl, whisk the 4 egg whites until foamy,
then gradually add the 100g of sugar and whisk until the whites are holding their shape but not too stiff.
Lighten the chocolate mixture with a dollop of egg whites,
and then fold in the rest of the whites.
Pour into the prepared tin and bake for about 35 to 40 minutes
or until the cake is risen and cracked and the centre is no longer wobbly.
Cool the cake in it's tin on a wire rack; the middle will sink as it cools.
5.When you are ready to eat, place the still tin-bound cake on a cake stand or plate for serving
and carefully remove the cake from its tin.
Don't worry about cracks or rough edges: it's the crater look we're going for here.
Whip the cream until soft and then add the vanilla and continue whisking
until the cream is firm but not stiff.
Fill the crater of the cake with the whipped cream,
easing it out gently towards the edges of the cake,
and dust the top lightly with cocoa powder pushed through a tea-strainer
MELTING Chocolate Lava Cake! - Chef Jean-Pierre
Hello There Friends, a fast and easy dessert to perfect, made in so many different ways, this Melting Chocolate Cake is served with a creamy scoop of French Vanilla Ice Cream. Serve this right out the oven to impress everyone at the dinner table. Watch as the Chocolate just OOZES out! Let me know what you think in the comments below.
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