Text 10024, 95 rader
Skriven 2014-02-18 05:01:00 av Dave Drum (73617.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Cakes & Ale #1
======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Praline Pound Cake
 Categories: Cakes, Desserts, Nuts
      Yield: 9 servings
 
      1 c  Butter; softened
    1/2 c  Shortening
  2 1/4 c  Packed dark brown sugar
      5 lg Eggs
      3 c  All-purpose flour, divided
    1/2 ts Baking powder
    1/4 ts Baking soda
    3/4 c  Whole milk
      2 c  Chopped pecans
      2 ts Vanilla extract
 
  Preheat oven to 350øF. Grease and flour a 10-inch tube pan
  or 12-cup Bundt pan (or use baking spray that contains
  flour).
  
  Cream butter and shortening. Gradually add the sugar, and
  beat until light and fluffy, 4 to 5 minutes. Add the eggs,
  one at a time, beating well after each addition.
  
  Combine 2-1/2 cups of the flour, baking powder, baking soda,
  and stir well. Add to the creamed mixture alternately with
  the milk, beginning and ending with the flour mixture.
  
  Dredge the chopped pecans in the remaining 1/2 cup flour
  (this is to keep the pecans suspended in the batter and not
  sinking to the bottom). Stir pecans and vanilla into batter.
  
  Pour batter into prepared pan and bake in preheated oven for
  1 hour and 15 minutes, or until a cake tester inserted in
  center comes out clean. Cool in pan 10 to 15 minutes. Remove
  from pan and allow to cool.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 20 December 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hershey's Fudge Cake
 Categories: Cakes, Desserts, Chocolate
      Yield: 9 servings
 
    1/2 c  Cocoa
    1/2 c  Boiling water
    2/3 c  Crisco
  1 3/4 c  Sugar
      1 ts Vanilla extract
      2 lg Eggs; room temp
  2 1/4 c  All-purpose flour
      2 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt
  1 1/3 c  Buttermilk
 
  Preheat oven to 350øF/175øC. Grease and flour two 9" cake
  pans.
  
  In a small bowl, mix cocoa and boiling water until smooth;
  set aside.
  
  In a large bowl, beat shortening, sugar and vanilla until
  light and fluffy, about 5 minutes. Add eggs and beat well.
  Stir together flour, baking powder, baking soda and salt;
  add to shortening mixture alternately with buttermilk.
  Blend in cocoa mixture, and blend thoroughly.
  
  Pour batter into prepared pans. Bake 35 to 40 minutes or
  until wooden pick inserted in center comes out clean. Cool
  10 minutes; remove from pans to wire rack. Cool completely
  before frosting.
  
  Makes one, 9-inch two-layer cake.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 12 February 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Although prepared for martyrdom, I preferred that it be postponed-Churchill
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