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Hi Amanda! Here's my favorite... REC: Deep Dark Chocolate Cake

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13617 posts
Joined: Jul 17, 2006


Posted to Thread #6774 at 9:21 pm on May 29, 2007

Deep Dark Chocolate Cake

1-3/4 cup flour (not sifted)
2 cups sugar
3/4 cup cocoa powder
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 tsp. vanilla
1 cup boiling water
2 cups roughly chopped walnuts, tossed around in a sifter to remove small particles

Preheat oven to 350 deg.
Combine first 6 dry ingredients. Add eggs, milk, oil, vanilla and beat 2 minutes on medium speed. Stir in boiling water (batter will be thin). Pour into greased/floured 9x13" pan or 2 9” round cake pans. Bake for 35 min. Remove from oven and cool on rack for10 minutes. If making the round cakes, turn out of pan to finish cooling. Use whipped cream filling below for the round cakes. Frost rectangular or round cakes with Mocha Fudge Frosting. Press walnuts into frosting on sides of cake.

Whipped cream filling

8 oz. Cream cheese, room temp
1/2 cup sugar
1 tsp. Vanilla
1/8 tsp. Salt
2 cups heavy cream
1/3 cup raspberry reduction

Defrost 1 small bag of raspberries (I buy the Trader Joes bag). Press berries through a fine strainer to remove all seeds. Heat juice on med-low heat until juice reduces to 1/3 cup then cool. Put cream cheese, sugar, vanilla, salt and raspberry juice in mixer and whisk on med-hi until fluffy (1-2 min.). On low speed, add cream in slow steady stream; when almost fully combined, increase speed and beat until stiff peaks form.

Note: this is wonderful served with scones instead of clotted cream!

Inside me lives a skinny woman crying to get out, but I can usually shut her up with cookies!

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