I need a nut free chocolate cake recipire ?!


Question: I need a nut free chocolate cake recipire !?
im elergic to nutsWww@FoodAQ@Com


Answers:
This is my nana's recipe!. I like it because you don't have to cream butter and sugar !.!.!. it's so easy!. This makes a small cake!. Double ingredients for larger cake!. But if you do this, don't exactly double the milk !.!.!. go easy, add 1 cup of milk and check the consistency to see if you need more!.

1 cup self raising flour
3/4 cup sugar
4 dsp cocoa
1 tbsp melted butter
3/4 cup milk
1 egg, unbeaten
vanilla essence

Place all ingredients in bowl in above order!. Mix with electric mixer for 2 minutes!. Pour into greased bar tin!. Bake for 1/2 hour in preheated oven (moderate, 180deg celcius)!.

Icing: 1cup icing sugar, 3 dsp cocoa, vanilla, 2tsp melted butter, some boiling water (2tbsp or so, check consistency)!.Www@FoodAQ@Com

Ingredients:

1 Cup Sugar
100gm Butter
2 Eggs
1 teaspoon vanilla essence
1 Cup Milk
1 1/2 Cup Maida
1/2 Coco Powder
1 1/2 teaspoon Baking Powder
1/2 teaspoon Soda Powder

Baking Instructions:

Place all ingredients in bowl in above order!. Mix with electric mixer for 2 minutes or beat thoroughly!. Pour into greased bar tin!. Bake in preheated oven for 1/2 hour!. Cool!. Or you can use a pressure cooker!.

To make the Chocolate icing: 1cup icing sugar, 3 dsp cocoa, vanilla, 2tsp melted butter, some boiling water (2tbsp or so, check consistency, add more icing sugar until you obtain the consistency you want!.)!. Begin by beating together!. Beat thoroughly until it is very smooth!. Spread on cooled cake……!.Www@FoodAQ@Com

ingredients
2 eggs
220g (1 cup) caster sugar
1,1/2 tablespoons soft butter
250ml (1 cup) vegetable oil
60g (1/2 cup) cocoa powder
125ml (1/2 cup) buttermilk
1 teaspoon vanilla essence
315g (2,1/2 cups) plain flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
1/4 teaspoon salt
250ml (1 cup) boiling water
185g plain chocolate chips
Buttercream Chocolate Icing:
125g butter, softened
125g (3/4 cup) icing sugar
60g (1/2 cup) cocoa powder
1 teaspoon vanilla essence
1,1/2 tablespoons milk
1 tablespoon strong brewed coffee
preparation method
Preheat the oven to 180C!.
In a large mixing bowl, add the following ingredients one at a time, beating well after each addition: eggs, caster sugar, butter, oil, cocoa, buttermilk and vanilla essence!.
Sift the flour, baking powder, bicarbonate of soda and salt; add to the sugar and egg mixture!. Blend well and fold in the boiling water!.
Spoon the mixture in two greased and floured 20cm round cake pans!. Divide the chocolate chips in half and sprinkle them over each pan!. Bake in preheated oven for 25 minutes!. Cool!.
To make the Chocolate icing: Begin by beating together, butter, icing sugar and cocoa!. Add vanilla essence milk and coffee!. Beat until very smooth!. Add more icing sugar until you obtain the consistency you want!. Spread on cooled cake!.
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heres also a awesome chocolate cheesecake recipe as well as a chocolate cake recipe!.

Molten Chocolate Cakes

4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp!. flour
1/2 cup thawed COOL WHIP Whipped Topping

PREHEAT oven to 425°F!. Butter four (3/4-cup) custard cups or soufflé dishes!. Place on baking sheet!.
MICROWAVE chocolate and butter in large microwaveable bowl on HIGH 1 min!. or until butter is melted!. Stir with wire whisk until chocolate is completely melted!. Stir in sugar until well blended!. Blend in eggs and egg yolks with wire whisk!. Stir in flour!. Divide batter between prepared custard cups!.
BAKE 13 to 14 min!. or until sides are firm but centers are soft!. Let stand 1 min!. Carefully run small knife around cakes to loosen!. Invert cakes onto dessert dishes!. Serve immediately, topped with whipped topping!.


Devil’s Tooth Cheesecake
By Sheila Mills from “Rocky Mountain Kettle Cuisine”

Crust:
1 pkg!. chocolate cookie wafers (Nabisco), crushed
? cube melted butter

Mix crumbs and butter well!. Press into a foil lined 10” Dutch oven and at least 1” up the sides!.

Filling:
2 8oz!. packages cream cheese
1 c!. sugar
1 16 oz!. tub ricotta cheese
6 eggs
? c!. sour cream

1 ? tsp!. almond extract
1 ? tsp!. vanilla
12 oz!. chocolate chips
? c!. butter
? c!. whipping cream

Mix first five ingredients until smooth!. Melt chips, butter and cream over low heat until smooth, stirring occasionally, add almond extract!.
Pour 1/3 of the white mixture into chocolate mixture, mix well!. Pour into crust!. Add vanilla into remaining white mixture and carefully pour over chocolate layer in Dutch oven!.
Bake 1 hour 15 minutes!. Done when the top cracks and cake is firm!. Desert is great warm, but is better if it cools over night!.

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This is a VERY delicious one;

1 (18!.25 ounce) package chocolate cake mix
1 (3!.9 ounce) package instant chocolate pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees F (175 degrees C)!. Grease and flour a Bundt pan!.
Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla!. Beat until smooth!. Stir in chocolate chips!. Pour batter into prepared pan!.
Bake for 1 hour!. Allow to cool!.
Serves 12!.
---Www@FoodAQ@Com

Anthony, don't put any nuts in if your making a cake from scratch!. A plain chocolate cake does not have nuts!. The nuts are added by people that what to increase the texture of the cake, it is not a requirement!.Www@FoodAQ@Com

Go and buy ready mix chocolate cake, Betty Crocker's brand is the best!.Www@FoodAQ@Com





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