T.L.E 11 "FOODS 2"

BAKING







BROWNIES RECIPE

1/3 cup semi-sweet chocolate chips
5 tablespoons butter
¾ cup sugar
½ teaspoon vanilla extract
½ cup plus 2 teaspoons self-rising flour
Large pinch of salt
½ cup chopped walnuts
2 eggs, beaten

Makes 12
Melt the chocolate gently with butter. Remove from the heat and stir in the sugar and vanilla.

Sift the flour and salt into a bowl and stir in the walnuts. Add the chocolate mixture and eggs and mix well together. Pour into a greased and floured 20 cm/8 inch square cake pan.

Bake in a preheated moderate over 180 c/350 F, Gas Mark 4) for 35 to 40 minutes or until well risen and just beginning to shrink away from the sides of the pan. Cool in the pan, then cut into squares.

MOIST CHOCOLATE CAKE RECIPE

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 3/4 cup baking cocoa
• 2 cups sugar
• 1 cup canola oil
• 1 cup brewed coffee
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 
  FAVORITE ICING:
• 1 cup milk
• 5 tablespoons all-purpose flour
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 cup sugar
• 1 teaspoon vanilla extract

Directions

• Sift together dry ingredients in a bowl. Add oil, coffee and milk; mix at medium speed for 1 minutes. Add eggs and vanilla; beat 2 more minutes. (Batter will be thin.)
• Pour into two greased and floured 9-in. round baking pans (or two 8-in. round baking pans and six muffin cups).
• Bake at 325° for 25-30 minutes. Cool cakes for 10 minutes before removing from pans. Cool on wire racks.
• Meanwhile, for icing, combine the milk and flour in a saucepan; cook until thick. Cover and refrigerate.
• In a bowl, beat butter, shortening, sugar and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake. Yield: 12 servings.