CHOCOLATE ITALIAN CREAM CAKE
A chocolaty take on the classic Italian cream cake.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 10
Number Of Ingredients 17
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
- Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
- Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
- Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
- Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
- To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.
Nutrition Facts : Calories 1017.5 calories, Carbohydrate 120.3 g, Cholesterol 168.3 mg, Fat 58.1 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 23.9 g, Sodium 409.1 mg, Sugar 94.3 g
CUCUZZA CAKE
My Aunt Mae used to grow cucuzza's in her back yard when I was a little girl. Cucuzza is a long, green squash. She normally fried them up and served them with spaghetti every Sunday. I recently found this recipe for cucuzza cake. I made it last weekend and my family loved it... even the picky kids! My husband ate almost a whole cake for breakfast and asked me to bake some more! I guess I will be making this cake often! The original recipe said to bake for one hour, but my cakes were done at 45 minutes.
Provided by Kim D.
Categories Breads
Time 1h
Yield 2 loaves
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Sift flour, cinnamon, baking soda and baking powder together and set aside.
- Beat eggs with sugar, oil and vanilla.
- Add flour mixture to egg mixture, mix well.
- Add grated cucuza (skin, seed and all), orange zest, pineapple and pecans.
- Mix well.
- Divide batter into 2 greased loaf pans.
- Pan should be about 1/2 full.
- Bake for 45 minutes, or until cakes test done.
- Let cool for about 10 minutes.
- Mix all icing ingredients together, using enough milk to get a smooth, spreadable icing.
- Remove cakes from pans and glaze tops of cakes while warm.
CHOCOLATE CUCUZZA CAKE
I created this recipe to use up the abundance of cucuzza squash I have growing in my garden. Cucuzza is a long green Italian squash with a mild nutty flavor. If you don't have cucuzza, you can substitute zucchini.
Provided by Kim D.
Categories Dessert
Time 1h8m
Yield 15 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 325°F.
- In a large mixing bowl, combine butter, oil and sugar, creaming until smooth.
- Add eggs, one at a time beating well after each addition.
- Add vanilla and beat well.
- In a separate bowl, combine flour, baking soda, baking powder, cinnamon, and cloves.
- Add dry ingredients to the creamed mixture, alternately with buttermilk.
- Stir in shredded cucuzza.
- Pour batter into a greased 13X9-inch baking pan.
- Bake for 45-50 minutes until done. You can test to see if the cake is done by inserting a toothpick near the center of the cake and see if it comes out clean. If it does, it's done.
- Allow cake to cool on a wire rack for about 10 minutes.
- Meanwhile, in a medium mixing bowl, combine all frosting ingredients.
- Spread over warm cake.
- Broil in oven approximately 4-6 inches from the heat for about 2-3 minutes. Be careful not to burn, it will broil fast!
- Cool cake completely before serving.
- ~NOTE~ You don't have to peel or seed the cucuzza, just wash the outside skin with warm water and pat dry before shredding.
CHOCOLATE GUINNESS CAKE
For me, a chocolate cake is the basic unit of celebration. The chocolate Guinness cake here is simple but deeply pleasurable, and has earned its place as a stand-alone treat.
Provided by Nigella Lawson
Categories dessert
Time 1h15m
Yield One 9-inch cake or 12 servings
Number Of Ingredients 13
Steps:
- For the cake: heat oven to 350 degrees. Butter a 9-inch springform pan and line with parchment paper. In a large saucepan, combine Guinness and butter. Place over medium-low heat until butter melts, then remove from heat. Add cocoa and superfine sugar, and whisk to blend.
- In a small bowl, combine sour cream, eggs and vanilla; mix well. Add to Guinness mixture. Add flour and baking soda, and whisk again until smooth. Pour into buttered pan, and bake until risen and firm, 45 minutes to one hour. Place pan on a wire rack and cool completely in pan.
- For the topping: Using a food processor or by hand, mix confectioners' sugar to break up lumps. Add cream cheese and blend until smooth. Add heavy cream, and mix until smooth and spreadable.
- Remove cake from pan and place on a platter or cake stand. Ice top of cake only, so that it resembles a frothy pint of Guinness.
Nutrition Facts : @context http, Calories 511, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 26 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 15 grams, Sodium 358 milligrams, Sugar 46 grams, TransFat 0 grams
CHOCOLATE ZUCCHINI CAKE WITH CUSTARD SAUCE
The minute I can get my hands on zucchini, I start making this light and luscious cake. For years it was an often-ordered dessert at my sister's deli. -Peggy Linton, Cobourg, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 22
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla., In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds., Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce.
Nutrition Facts :
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