PAMPERED CHEF

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: : MEXICAN CHOCOLATE CAKE : Recipe By: Bon Appetit February 1995, p. 80. : Servings: 12 : Mexican Chocolate Cake : 2 cups sugar : 1 3/4 cups all purpose flour : 2 teaspoons ground cinnamon : 1 teaspoon baking soda : 1/4 teaspoon salt : 1 1/2 cups buttermilk : 1 cup unsalted butter : 3/4 cup unsweetened cocoa powder : 2 large eggs beaten to blend : 1 1/2 teaspoons pure vanilla extract : Mocha Frosting : 1/2 cup unsalted butter : 1/2 cup unsweetened cocoa powder : 6 tablespoons buttermilk : 1 1/2 teaspoons instant espresso powder : 1 1/2 teaspoons pure vanilla extract : 1/2 teaspoon ground cinnamon : 1 pound box powdered sugar : 2 cups slivered or sliced almonds : Cake : Preheat oven to 350 degrees F. Butter and flour 13x9x2 inch pan. Combine sugar, flour, cinnamon, baking soda and salt in a large bowl. Whisk buttermilk, butter and cocoa in heavy large sauce pan over medium-low heat until butter melts. Pour over flour mixture and whisk to combine. Add eggs and vanilla; whisk to blend. Pour into pan. Bake until tester inserted into center comes out clean, about 40 minutes. Transfer to rack and cool completely. : Run knife around pan sides to loosen cake. Turn out cake onto platter. Spread frosting over top and sides of cake. Press enough almonds onto sides of cake to cover. Sprinkle cake with remaining almonds. : Mocha Frosting : Melt butter in medium sauce pan over medium heat. Add cocoa, buttermilk, espresso powder, vanilla and cinnamon; whisk until smooth. Remove from heat. Place powdered sugar in bowl. Pour hot cocoa mixture over. Using electric mixer, beat until smooth. Use immediately. : : Mexican Chocolate Cake : -------------------------------------------------------------------------------- : Categories: Cakes, Chocolate : Yield: 6 servings : 12 oz Semi sweet chocolate. melted : 4 Eggs separated (room : -temperature) : 3/4 c Sugar : 1 c Mayonnaise (room : -temperature) : 3/4 c Ground almonds : 1/4 c Clour : 1/4 c Kahlua : COOKING echo : Mexican Chocolate Cake : Confectioners' Sugar : Line the bottom of a 9 inch springform pan with waxed paper. Lightly grease the wased paper and side of pan. Melt the chocolate and cool to room temperature. In a large bowl, with mixer at high speed, beat the egg yolks. Graduly add sugar and beat until light about 4 minutes. Add mayonnaise and beat for 1 minute longer. Stir in the ground almonds and flour until blended. Stir in Kahlus. In a medium bowl, using clean beater, beat egg whites until stiff and fold into the batter. Pour mixture into the prepared pan. Bake at 350 for 55 min. or until firm. : Cool the cake in the pan on a wir rack for 10 minutes. Remove the side of the pan and cool the cake 30 minutes longer. Invert onto a wire rack and remove bottom of pan and waxed paper. Cool completely. Sprinkle with confectionr's sugar you might try using a geometric patter made from paper to create an interesting design instead of the old doilie trick. Hope this is it. : ------------ : This is not Pampered Chef, but it is really good.. : Larkie : Chocolate Chip Rollo Cookies : 1 18-ounce package refrigerated chocolate chip cookie dough : 36 Rollo candies : Instructions: Place 36 miniature paper baking cups in a miniature muffin : pan. : Place spoonfuls of dough in baking cups. Bake at 350 degrees for 9 to 14 : minutes until light golden brown. : Immediately press one Rollo candy into each cookie. Cool for 10 minutes. : Remove from pan. Makes 36 cookies. : : Here's a few for the "Valtrompia" tubes.. : Canape Bread : 1/3 cup very warm water : 1 tsp. sugar : 1 pkg. yeast : 1 cup milk : 2 Tbsp. butter, melted : 1 1/4 tsp. salt : 3 to 4 cups flour : In measuring cup, stir warm water, sugar and yeast. Let stand for 5 minutes, stirring occasionally until mixture is foamy. : Meanwhile, in large bowl stir together milk, butter, and salt. Next, add yeast mixture and stir all together. Add 2 1/2 cups of : flour, blend together, then stir in as much of remaining flour as necessary to form soft dough. Turn onto lightly floured board, : knead for 7 minutes... adding as much of remaining flour as necessary to form a smooth ball. Put into greased bowl, turn dough : all around until greased all over. Cover with plastic wrap. Put in a warm draft-free place to rise until double in bulk. Punch : down. Divide dough in half, roll into a log 2 inches shorter than mold and insert in mold. Cap and bake in 400 F. oven for 60 to : 70 minutes. Remove from mold. Recipe makes two loaves. This makes a dense and crusty bread, ideal for hors d'oeuvres, etc. : For a taste variation add one teaspoon sage, dill or other herbs to dough. : : Valtrompia Style Cinnamon Raisin Bread : 1/4 cup very warm water (105-115 F.) 1 tsp. sugar : 1 pkg. yeast : 1/2 cup sugar : 3/4 cup milk : 1 egg, beaten : 2 Tbsp. butter, melted : 1 1/2 tsp. cinnamon : 1 tsp. salt : 1/2 cup raisins : 3 to 4 cups flour : In measuring cup, stir warm water, 1 teaspoon of the sugar and the yeast. Let stand 5 minutes, stirring occasionally, until mixture : is foamy (if no foam forms, start again). Meanwhile, in a large bowl, stir together milk, egg, butter, cinnamon, salt and remaining : sugar. Stir in yeast mixture and raisins. Stir in 2 cups of the flour. Stir in as much of the remaining flour as necessary to form a : soft dough. Turn onto floured board, knead 7 minutes using as much of the remaining flour as necessary until dough is no longer : sticky. Place in a greased bowl, turning dough to completely coat it. Cover dough with plastic wrap and set in a warm draft free : place to rise until double in bulk. Punch down and divide in half. Roll each half into a log 2 inches shorter than mold. Place in : mold (greased or ungreased): cap on each end. Bake in preheated 400 F. oven 1 hour or until bread sounds hollow when : tapped. Remove from mold to cool. : : Valtrompia Style Pepperoni Cheese Bread : 3 to 4 cups flour : 1/3 c. very warm water (105-115 F.) : 1 tsp. sugar : 1 pkg. yeast : 1 c. milk : 1 tsp. salt : 1 c.grated cheddar cheese : 1/3 c. finely chopped pepperoni : In the measuring cup, stir together the water and sugar and yeast. Let stand for 5 minutes, stirring occasionally, until mixture is : foamy (if no foam, start again). Meanwhile in a large bowl, stir together milk and salt. Stir in yeast mixture, cheese and : pepperoni. Stir in 2 1/2 cups of the flour. Stir in as much of the remaining flour as necessary to form a soft dough. Turn onto a : floured board, knead 7 minutes, using as much of the remaining flour as necessary until dough is no longer sticky. Place in a : greased bowl, turning dough to completely coat with grease. Cover bowl with plastic wrap. Set in a draft-free warm place to : rise until double in bulk. Punch down, divide dough in half. Roll each half into a log 2 inches shorter than mold. Place in greased : mold and cap each end. Bake in preheated 400 F. oven for one hour or until bread sounds hollow when tapped. Remove from : mold to cool.

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