Text 10732, 139 rader
Skriven 2014-03-10 05:15:00 av Dave Drum (74206.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Not Twinkies #3
=======================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Banana-Chocolate Chip Cake w/Peanut Butter Frosting
 Categories: Cakes, Desserts, Fruits, Chocolate, Nuts
      Yield: 16 servings
 
MMMMM----------------------------CAKE---------------------------------
           Nonstick spray
      3 c  All-purpose flour
      2 ts Baking soda
      2 ts Kosher salt
  1 1/2 c  Sugar
      1 c  Unsalted butter; room temp
    1/2 c  (packed) light brown sugar
      3 lg Eggs
  1 1/2 ts Vanilla extract
      2 c  Mashed very ripe bananas
      1 c  Sour cream
     10 oz Bag mini chocolate chips

MMMMM--------------------------FROSTING-------------------------------
      2 c  Creamy peanut butter
  1 1/2 c  Powdered sugar
      1 c  Unsalted butter; room temp
  2 1/2 ts Vanilla extract
           Chocolate chips, mini
           - chocolate chips, and
           - chocolate kisses
 
  Special equipment: Two 8x8x2" cake pans
  
  For cake: Preheat oven to 350øF/175øC. Coat cake pans with
  nonstick spray. Line bottom of pans with parchment; coat
  paper. Whisk flour, baking soda, and salt in a medium
  bowl. Using an electric mixer, beat sugar, butter, and
  brown sugar in a large bowl until light and fluffy, about
  3 minutes. Add eggs one at a time, beating to blend
  between additions and occasionally scraping down sides and
  bottom of bowl. Beat in vanilla.
  
  Add dry ingredients; beat on low speed just to blend. Add
  bananas and sour cream; beat just to blend. Fold in mini
  chips. Divide batter evenly among pans; smooth tops.
  
  Bake cakes until a tester inserted into the center comes
  out clean, about 35 minutes. Transfer to wire racks; let
  cool in pans for 10 minutes. Invert cakes onto racks; peel
  off parchment and let cool completely.
  
  For frosting: Using an electric mixer, beat first 4
  ingredients in a medium bowl until a light and fluffy
  frosting forms, 2-3 minutes.
  
  Place 1 cake on a platter. Spread 1 1/4 cups frosting
  over. Place remaining cake on top. Cover top and sides of
  cake with remaining frosting. Garnish with chocolate chips
  and kisses.
  
  DO AHEAD: Cake can be made 2 days ahead. Cover and chill.
  Let stand at room temperature for 1 hour before serving.
  
  by Janet McCracken and Alison Roman
  
  Bon Appétit | October 2012
  
  Yield: Makes 16 servings
  
  MM Format by Dave Drum - 14 October 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pumpkin-Cherry Upside-Down Cake
 Categories: Cakes, Desserts, Squash, Fruits
      Yield: 12 servings
 
     10 oz Jar cherry preserves
      1 c  Dried cranberries
    1/3 c  Butter
      2 c  All-purpose flour
  1 1/2 ts Baking powder
  1 1/2 ts Pumpkin pie spice
    1/2 ts Baking soda
    1/4 c  Butter, softened
    1/4 c  Shortening
  1 1/4 c  Sugar
      1 ts Vanilla
      2 lg Eggs
    1/2 c  Canned pumpkin
    3/4 c  Buttermilk or sour milk *
 
  Preheat oven to 350øF/175øC. Line a 13" x 9" x 2" baking pan
  with foil; grease foil. Set aside. In a small saucepan,
  combine cherry preserves, dried cranberries, and the 1/3 cup
  butter. Bring to boiling, stirring constantly. Remove from
  heat. Pour mixture into the prepared baking pan, spreading
  evenly. Set aside.
  
  In a medium bowl, stir together flour, baking powder,
  pumpkin pie spice, and baking soda; set aside. In a large
  bowl, combine the 1/4 cup butter and the shortening. Beat
  with an electric mixer on medium to high speed for 30
  seconds. Add sugar and vanilla; beat until combined. Add
  eggs one at a time, beating well after each addition. Beat
  in pumpkin. Alternately add flour mixture and buttermilk to
  butter mixture, beating on low speed after each addition
  just until combined. Carefully spread batter over preserve
  mixture in pan.
  
  Bake for 30 to 35 minutes or until a toothpick inserted near
  the center comes out clean. Cool in pan on a wire rack for 5
  minutes.
  
  Carefully invert onto a large serving platter; remove foil.
  Spoon any preserves mixture remaining on the foil onto cake.
  Serve warm.
  
  Makes 12 servings.
  
  * Test Kitchen Tip: To make 3/4 cup sour milk, place 2
  teaspoons vinegar or lemon juice in a glass measuring cup.
  Add enough milk to make 3/4 cup total liquid; stir. Let
  stand for 5 minutes before using.
  
  Better Homes & Gardens | October 2010
  
  MM Format by Dave Drum - 25 October 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

... You've got to take the bitter with the sour. Samuel Goldwyn
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