How to make a two layered chocolate cake in a cooker?!
Hot Chocolate Cake
1 cup Flour
1 cup Sugar(powdered)
1/2 cup Butter
1/4 cup Cocoa Powder
1/4 tea spoon Baking Soda
1/2 tea spoon Vanilla Extract(or any other flavor)
1. Separate the Egg white and put it in a whipper and whip atleast for 2 minutes (till it becomes frothy)
2. Sieve the Maida/Corn flour, Cocoa and Baking powder, and keep it aside.
3. In a vessel put the Butter and start mixing the Sugar in it in small proportions.
4. To the mixed Butter and Sugar add the sieved Maida, Cocoa and Baking powder.
5. Followed by the whipped Egg. Mix it well see tat there are no balls left.
6. Grease a baking dish and add the mixed contents to it.
7. Bake it at 170 c for 25 minutes.
8. Place it on a plate and let it cool.
9. Top it with delicious chocolate icing and you are ready to surprise everybody in family with the Chocolate Cake they would love !!!
LIGHT FRUIT CAKE
Read more about it at www.cooks.com/rec/view/0,1819,145169-225…
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1 lb. butter
1 lb. (4 c.) flour
1 lb. sugar
1 jar wine jelly
3 lb. white raisins
4 tsp. baking powder
3 tsp. nutmeg
1 c. flour to flour fruit
1 c. orange juice
Grated rind of 3 oranges
1 lb. citron
1 lb. cherries
1 lb. pineapple
1/2 lb. almonds and pecans, mixed
Cream butter and sugar. Add eggs, 1 at a time. Next, add jelly. Add orange juice and rind to mixture alternately with flour into which baking powder and nutmeg have been sifted. Flour fruits and nuts and add to batter mixture. Cook at 300 degrees over a shallow pan of water. Baking time: Approximately 5 hours.
Alternate Method: Tie the top of pan with waxed paper. Put in pressure cooker with the petcock open for 30 minutes. Then close and cook on 15 pounds pressure for 60 minutes. Take out of pressure cooker. Remove waxed paper and place in oven for a few minutes to dry off top and brown. Water should be in the bottom of the pressure cooker.
The simplest icing of them all, plain icing can be made in about two minutes flat.
1 cup of icing sugar.
1/3 teaspoon of Vanilla essence.
Place the icing sugar in a bowl.
Add 1 tablespoon of milk and the vanilla essence.
Add more milk one teaspoonful at a time until the desired consistency is reached - this icing can be made thin enough to drizzle over a cake, or thicker if you want to apply it with a knife or spatula.
For chocolate icing just add 1/3 cup of unsweetened cocoa to the icing sugar before adding the milk.
Frosting, also known as “buttercream” icing, is a creamy, fluffy cake topping that is popular for its extravagant deliciousness and its striking visual appeal.
4 cups of icing sugar.
250g of softened butter.
2 tablespoons of milk.
1 teaspoon of vanilla essence.
Using either an electric mixer on low speed or a bowl and wooden spoon, beat the butter, sugar and vanilla essence into a cream.
Add the milk and whip the mixture until it is fluffy.
For chocolate frosting add half a cup of cocoa and a little extra milk to the recipe.
When softening butter for your icing recipe don’t melt or liquefy it - you won’t get the fluffy texture frosting is famous for.
If you are unsure how much milk to add at any stage, remember that it is much easier to thin out the icing mix with a little extra milk after the fact, than it is to thicken it up if you’ve made it too loose. Err on the side of caution.
In a cooker? What do you mean a "cooker"? Chocolate cake goes best with either chocolate frosting, whether ganache or buttercream or cream cheese frosting. You really need to give more info in your question, not quite sure what you mean or how to best answer it.
Archu.. explain in detail na