May you all be blessed on this amazing Sunday!
Monthly Archives: January 2016
Midnight Fudge Cake
Midnight Fudge Cake recipe, is a great name for a dessert that gives all the chocoholics something to get excited about. This would be one of those desserts that you very likely would wake up dreaming about, and it could easily be that perfect midnight snack! We are talking about a full on love affair with chocolate in this desert recipe. #ChocolatefriendsofTenaciousM enjoy!!
One box of Triple Chocolate cake Mix..(I only used half)
One box of Ultimate Fudge Brownie Mix..with included Ganache (I only used half)
a 9×13 baking pan
1. Use half of each box and it made a normal amount of cake. Feel free to use the entire boxes, for 2 9×13 pans.
2. In one bowl I mixed the Cake mix, splitting the ingredients in half accordingly.
3. In another bowl I mixed the Brownie Batter, splitting the ingredients accordingly.
4. Combine both mixing bowls into the baking pan, swirl them together a bit, and bake it at 350 degrees, for approx. 30 minutes or until it’s baked through.
5. Let it cool and gently poke some holes into it with a fork.
6. Now pour the included Ganache all over the top of the cake. If you need more Ganache, use some Fudge Topping from a jar.
Chocolate Fried Pies
An old fashioned, made from scratch, fried pie has no equal. And for the best fried chocolate pies, you have to make your own chocolate paste out of sugar, butter, and cocoa powder. You can make these with canned biscuit dough but they won’t be the same. They will still be good in a pinch though. You can also make these simply by sticking a mini chocolate bar inside each one – but it won’t be the same, either. They will still be good in a pinch, though! Just do what you have time to do and put your heart into it.
2 Cups all purpose flour
1 teaspoon salt
½ cup shortening
½ cup milk, more if needed
vegetable oil (for frying)
2 cups sugar
6 tablespoons unsweetened cocoa powder
½ cup (1 stick) butter or margarine, melted
1. In a medium bowl, combine the flour and salt. Cut in the shortening with a long tined fork. Add the milk and stir until the dough sticks together.
2. Divide the dough into ten ball shaped portions.
3. In a separate bowl, stir together melted butter, cocoa powder, and sugar until it forms a paste.
4. Pour oil to a depth of ¼ inch in a large skillet and place over medium high heat to preheat while you assemble pies.
5. On a floured surface, roll or pat each dough ball into a 6 inch circle. Place 2 tablespoons of chocolate paste in center of each. Dip fingertips in water and run around outside edges of crust. Fold over and crimp with fork to seal.
6. After oil has heated for at least five minutes, reduce heat to medium. Carefully add a few pies at a time to hot oil and cook until browned on one side, flip and brown on the other.
7. Remove to paper towel lined plates and repeat until all pies are cooked.
Cool slightly before serving.
My Work Office Makes Great Travel
Chocolate Cake with Cream Cheese Frosting
A TenaciousM Dream Treat! Enjoy!!
1/3 cup flour (85 g)
4 Tbsp unsweetened cocoa powder
1/4 tsp baking powder
1/4 tsp baking soda
1 pinch salt
1/3 cup sugar (add up to 1/2 cup for sweeter cake)
4 Tbsp butter (60 g)
3/4 tsp vanilla
1/2 cup milk (120 ml)
** Cream Cheese Frosting **
100 g cream cheese (3.5 oz)
3 Tbsp butter (45 g)
10 drops vanilla
8 Tbsp powdered sugar (60 g)
Coconut flakes or sprinkles (optional)
1. Let the egg and butter sit out at room temperature for 30 minutes. Preheat oven to 180C/350F. Put in a large bowl and beat/cream with a fork or mixer until creamy, soft and a little fluffy.
2. Add the sugar (I used natural sugar so it looks brown here) a little at a time and mix well.
3. Add egg and vanilla. Continue to beat until well mixed.
4. In a separate bowl, mix together the flour, cocoa powder, baking soda, baking powder, and salt. Gradually mix the flour mixture and the milk into the butter and egg mixture. Beat until smooth.
5. Grease well a 8-inch (20.5-21 cm) pie dish or cake pan with oil or butter. Pour in the batter and spread out evenly.
6. Bake in the oven for 30 minutes. Check the center with a toothpick – if it comes out clean it’s done! Let cool on a rack for 10 minutes. Remove and let cool completely before frosting, about 1 hour.
7. While the cake is cooking prepare the icing. Let the cream cheese and butter soften a little at room temperature. Put in a bowl and beat/cream until smooth.
8. Gradually mix in the powdered sugar.
9. When the icing becomes soft enough to spread, it’s done! Store the fridge until the cake has cooled.
When the cake is completely cooled, you can spread on the icing! If the icing hardened a little in fridge, let it warm up a few minutes until you can spread it.
Finish up by sprinkling some coconut flakes or sprinkles. Slice and serve!!