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Chocolate Velvet Layer Cake
Ingredients:
2 cups (200 g) cake flour
1/2 cup (43 g) unsweetened baking cocoa
2 teaspoons (10 g) baking soda
1/4 teaspoon (15 g) salt
10 tablespoons (140 g) butter, room temperature
2 cups (440 g) light brown sugar, packed
2 eggs
1 teaspoon (4 g) vanilla
3/4 cup (180 g) sour cream
3/4 cup (175 ml) cold brewed coffee
Directions:
Preheat oven to 350°F (180°C). In a small bowl, stir together flour,
cocoa, baking soda and salt. Set aside. Using Flat Beater, cream
butter and sugar on setting 4. Add eggs, one at a time, beating
well after each addition. Add vanilla. Reduce speed to setting 2.
Add half of flour mixture, then all of sour cream. Add remaining
flour mixture; then slowly pour in coffee. Mix on setting 2 for about
30 seconds. Turn off Mixer and scrape sides and bottom of Bowl.
Turn Mixer on to setting 4 and mix until thoroughly blended. Divide
batter between 2 greased and wax paper-lined 9-inch (23 cm)
round cake pans. Bake 30 to 35 minutes or until tests done. Cool in
pan for 5 minutes; then remove from pans and cool on racks. Frost
with Bittersweet Chocolate Frosting.
Makes one 2-layer cake, 16 servings.
12
Bittersweet Chocolate Frosting
Ingredients:
1/3 cup (76 g) butter, room temperature 1/4 cup (60 ml) milk
2 1/2 cups (300 g) confectioners'
sugar
3/4 cup (64 g) unsweetened baking
cocoa
Directions:
Using Flat Beater, beat butter on setting 4 until smooth. Add
confectioners' sugar and cocoa alternately with milk and continue
beating until smooth. Add vanilla and beat until smooth and blended.
Frosts one 2-layer cake.
Magic Cookies
Ingredients:
1 cup (227 g) butter
1 cup (200 g) sugar
1 cup (220 g) light brown sugar 1/2 teaspoon (3 g) salt
2 eggs
1 tablespoon (13 g) vanilla
2 cups (250 g) flour
Directions:
Preheat oven to 350°F (180°C). With Flat Beater, cream together
butter, sugar and brown sugar at a medium setting until well
blended. Mix in eggs and vanilla. Reduce speed and gradually add
flour, baking soda, baking powder and salt, mixing until smooth. On
a low setting, mix in oatmeal, chocolate chips and coconut until well
mixed. Drop rounded spoonful onto ungreased cookie sheet. Bake
on middle rack of oven for 12 to 14 minutes.
Makes 3 dozen.
1 to 2 tablespoons (15 to 30 ml)
cold brewed coffee
1 teaspoon (4 g) vanilla
1 teaspoon (5 g) baking soda
1/2 teaspoon (2.5 g) baking powder
2 cups (160 g) oatmeal
12 ounces (340 g) chocolate chips
1 1/2 cups (180 g) coconut
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