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reem0211 favorited a video
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Ingredient list
Chocolate Cake:
2 cups sugar
1-3/4 cups all-purpose flour ...
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Ingredient list
Chocolate Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Chocolate Buttercream:
1 1/3 c. (22 tbs.) salted butter, softened
2/3 c. shortening ( I like Crisco)
6 oz. unsweetened chocolate, melted and cooled to room temp.
2 tsp. vanilla extract
1/4-1/2 c. heavy/whipping cream, light cream, half and half, or whole milk
2 lbs. (8 c.) powdered sugar
1-4 tbs. corn syrup
Notes for the video:
Some people use parchment paper to line the bottoms of their pans, but I've always used wax paper. This cake for some reason ALWAYS sticks to the bottom, right in the middle, no matter how well I grease the pans. The wax paper keeps this from happening.
You really don't need to sift to make this cake soft or fluffy, but I tend to have lumps from either the flour, or the cocoa powder, sometimes even the sugar.
I LOVE those candy bottles, I currently use them for corn syrup, oil, and vinegar, no drips, they're wonderful! And yes of course, they are all labelled so there's no confusion :D
I've used coffee in place of the boiling water with some REALLY delicious results. I recommend a flavored coffee, something that would complement the chocolate. And actually, the hot liquid part is why I like to do it by hand, sometimes I'll use a mixer up to that point, otherwise it splashes back out.
To melt the chocolate I put a glass (you could also use metal) bowl over a little pot with water in it, let the water come to a boil, then turn the heat down. You don't want to let the water boil at a really high heat, then there's the chance of some of the steam getting into your chocolate. Melting chocolate seizes when it comes into contact with water. Also don't let your chocolate cool past room temp, you'll end up wih chunks of chocolate in your buttercream. I actually have had this happen to me so now I pour it in while it's a tad warm.
I actually used 1/2 and 1/2 as my liquid, but you can use heavy/whipping cream, light cream or whole milk, just keep an eye on your consistency.
I don't know about the rest of you but I feel kind of like Dr. Malavaqua when I enter the kitchen to cake. High five, anyone? Aw c'mon, surely someone out there has seen Transylvania 6-5000? Ok, never mind, neither have I.
Music:
Final Fantasy-Fairy Battle
Final Fantasy-Footsteps of Desire (fitting for a video about chocolate, right?)
Kyung Wha Chung-Danse Macabre, Op. 40
And one more thing, please check out this website:
http://www.crazyc...
This is a good friend of mine who is also crazy about caking, she is wonderful!! Love ya Crazy Mommy :D
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reem0211 subscribed to Palfest
(1 week ago)
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reem0211 favorited a video
(1 week ago)
A kebab is notoriously naughty - packed full of creamy sauces, fatty mea...
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A kebab is notoriously naughty - packed full of creamy sauces, fatty meat and normally served with chips. Not this one. It's made from lean chicken in a light marinade and it's served with a Lebanese twist by adding mixed pickles and garlic sauce for a superb flavour.
Serves 2
Ready in 20 minutes
Ingredients
The marinade * 2 cloves of garlic, peeled and chopped * A pinch of smoked paprika * 1 tablespoon olive oil * Salt and white pepper * 2 free-range chicken breasts, cut into 2cm strips
The garlic sauce * 150g 0% fat Greek yoghurt * 1 clove of garlic, peeled and grated * 1 tablespoon chopped flat-leaf parsley * A squeeze of lemon juice * Salt
Method: How to cook Lebanese chicken kebabs with garlic sauce and pickles
1. To make the marinade, stir together the garlic, oil, paprika and seasoning.
2. Add the chicken and mix thoroughly. Cover and refrigerate for at least 12 hours.
3. To make the garlic sauce, mix together the yoghurt, garlic, parsley, lemon juice and a pinch of salt. This can be made up to a day in advance if it's easier for you.
4. Heat a griddle pan until smoking. Thread the pieces of chicken on to two wooden skewers (if you soak the skewers before using them, they will not burn).
5. Lay the kebabs on to the griddle and cook for five minutes on each side or until cooked through. Lay the wraps on two plates and spread over the garlic sauce.
6. Lay two lettuce leaves on each, one of the tomatoes, three of each of the pickles and finally top with a kebab and a dash of Tabasco.
7. Fold the base up towards the middle, and the sides in. Serve immediately.
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