Eggless Chocolate Cake recipe

Eggless Chocolate Cake recipe: "

Eggless Chocolate Cake Ingredients

4 oz Butter	4 tb Cocoa Powder
4 oz Sugar	2 cn (170gms/159ml) Evaporated
8 oz Plain white Flour	135 g Warm Water
1 ts Baking Powder	1 ts Vanilla essence
1 ts Bicarbonate of Soda

Instructions for Eggless Chocolate Cake

1. Cream the butter and sugar together till light and fluffy 2. Sift together the white flour, baking powder, bicarbonate of soda, and the cocoa powder. 3. Add the flour mixture along with all the other ingredients and beat together until the mixture is well blended. 4. Line a cake pan with greasproof paper 5. Pour the cake mixture into the pan and bake in oven 180 degrees or gas mark 3/4 for 40 minutes. Check if cake is ready by inserting a skewer. 6. Leave to cool in the pan. This cake needs frosting. Any icing will do e.g. melted chocolate cake covering or any butter icing or ready made frosting. Posted to recipelu-digest Volume 01 Number 594 by "Sunder S.Mahtani" on Jan 25, 1998

Coconut cherry cupcakes

The results are very marvelous..my hubby loves them.. tastalicious...never thought that cupcakes can be irresistible..
Ok guys... this is my first try for coconut cherry cupcakes.. I wish i went for cherry picking last week darn!!! So just forget the plain looking cupcakes..and please concentrate with its taste..as I mention before..it's damn tastalicious!!!

Cupcakes
125gm butter, softened
1 cup caster sugar
1 tsp vanilla extract
2 eggs
1/2 dessicated coconut
1/2 cup milk
1/2 cup fresh cherries , pitted and chopped --- I have to skip this
1 1/4 cups self-raising flour, shifted
extra cherries to decorate

pink icing
1 1/2 cups icing sugar
juice of 1 lemon
a few drops of red food colouring
1-2 tbsp boiling water



1. Heat oven 170C .
2. Beat butter until white + creamy ..add sugar + vanilla and eggs (one at a time)
3. Stir in coconut + milk and cherries...then flour make sure ingredients turn into smooth batter.
4. Spoon into paper casings, 3/4 full. Bake for 20-25 mins
5. Make the icing
6. Top the cupcakes with icing n cherries.

This is the cuppy cakes.. from the book...

These are my humble cuppy cakes..without toppings

Really wish I can ice the cuppy but unfortunately, the icing sugar kinda taste wierd..so my hubby reckon i should just leave them in their original..the taste that counts...
and I wish I have the self raising flour.. I got mine mixture of the plain flour and baking powder..and the cherries too..
too many ingredients left out and it's for me to improvise..LOL

Momma's Buttermilk Brownies

Today , got invitation from K Gayah and family. I couldn't go empty handed could I.. so as I flicking the 'Brownies to die for!' book... came across this recipe...must try i cried..
Tried a recipe before and found out that, a tastalicious brownies is the one mixed with creamy, fudgy, chocolathy taste.. and here it comes... momma's buttermilk brownies.

Don't have everything so need to improvise accordingly.

Brownies base

1/2 cup unsalted butter, softened to room temp.
1 cup water
2 cups unbleached all purpose flour
2 cups granulated sugar
2 tbsp. unsweetened cocoa powder, shifted
1/2 cup buttermilk
1 tsp baking soda
2 large eggs, lightly beaten

Frosting
1/4 cup unsweetened cocoa powder, shifted
1/3 cup buttermilk , room temp.
1/2 cup unsalted butter, softed to room temp
4 1/2 cups confectioners' sugar (icing sugar
1 tsp. pure vanilla extract

Note: for frosting however i just use cadbury's dark cooking chocolate ... microwaved with some butter added... lazy me..LOL

Steps:
Heat oven 375 degrees, lightly grease a square 15x10x1" baking pan.
Place butter in a large mixing bowl.
Bring water to boil ( use kettle).
Pour water over butter, stir until totally melted.

Add flour, sugar and cocoa powder ---> beat slowly and once blended beat medium-high speed.
Add buttermilk, baking soda, eggs ---> blend well
Spread into the prepared pan.
Bake 15- 20 min ( tested with skewer inserted in the centre and comes out with a few moist crumbs attached.)
Cool pan completely on a wire rack.

Frosting:
Combine cocoa and buttermilk in a large saucepan.
Bring to boil , whisking until smooth and blend.
Remove from heat and add butter --> stir until butter totally melted.
Frost the cooled brownies and cut into bars...---> makes about 4 dozen.

to get more flavour:
Spread some nuts on top of the brownies.

Walla...... suits summer tea party of 2 ...hehehe



Note on buttermilk:
Buttermilk is a fermented dairy product produced from cow's milk with a characteristically sour taste. The product is made in one of two ways. Originally, buttermilk was the liquid left over from churning butter from cream. In India, buttermilk (chaas) is known to be the liquid leftover after extracting butter from churned curd (dei). Today, this is called traditional buttermilk. On the other hand artificially made buttermilk, also known as cultured buttermilk, is a product where lactic acid bacteria called Streptococcus lactis have been added to milk.[1]

To substitute , combine 1 tbsp lemon juice/apple cider vinegar with 1 cup whole or 2 percent milk. let stand at room temp for 15 min.---> I don't have buttermilk so I've settled with cider vinegar and milk.