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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.


Blackout Cake - Part One

cakes, desserts, chocolate

3/4 cup unsweetened cocoa powder
1 cup milk
4 oz unsalted butter; at room temperature (1
1/4 cup vegetable shortening
2 cup sugar
3 large eggs
2 teaspoon vanilla
2 1/4 cup cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
2 tablespoon cornstarch
1/4 teaspoon salt
1 1/2 cup milk
3 oz unsweetened chocolate; chopped
1 teaspoon vanilla
4 oz unsweetened chocolate
4 oz unsalted butter (1 stick)
1 1/2 teaspoon vanilla
3 large eggs
3 cup confectioners' sugar

This is as close to the world famous Ebinger's Blackout Cake as you will get. This recipe was developed by Ceri E. Hadda - a professional baker and food writer. Preheat oven to 350F. Make the cake. Butter two 9-inch cake pans; dust them with flour and tap out the excess. Set aside. Stir the cocoa with some of the milk to form a pasate. Stir in the rest of the milk, and beat with a whisk until the mixture is smooth. Set aside. In the bowl of an electric mixer combine the butter, shortening, sugar, eggs, and vanilla; beat for 1 minute, or until the mixture is fluffy. Sift together the flour, baking powder, baking soda, and salt. Add the mixture, alternately with the cocoa mixture, to the contents of the bowl, beating between additions. Begin and end with the flour mixture, and beat only until the dry ingredients are absorbed. Divide the batter between the cake pans and smooth the tops with a spatula to even them.