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FareShare Gazette Recipes -- December 2008 - D's


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Double Chocolate Delight

Dutch Apple Cake

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* Exported from MasterCook *

Double Chocolate Delight

Recipe By : Cake Mix Magic 2 by Jill Snider
Serving Size : 12 Preparation Time :0:00
Categories : Volume 11-12 Dec 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package white cake mix -- (18.25 ounces)
1/3 cup granulated sugar
1/3 cup unsweetened cocoa powder, sifted
4 eggs
1 cup sour cream
2/3 cup vegetable oil
1 1/2 cups miniature semi-sweet chocolate chips

Preheat oven to 350F; (10-inch Bundt pan, greased and floured).

In a large mixer bowl, combine cake mix, sugar, cocoa, eggs, sour cream and
oil. Beat on low speed for 1 minute to blend, then on medium speed for 2
minutes. Stir in chocolate chips. Spread batter evenly in prepared pan.
Bake for 50 to 60 minutes or until a tester inserted in the center comes
out clean. Cool 25 minutes in pan on a wire rack, then remove from pan and
cool completely on rack.

Serves 12 to 16.

"* Tips: Always sift cocoa before using. It clumps during storage and the
lumps don't come out, even during beating.

If you really want to overdose on chocolate, a chocolate drizzle makes a 
nice finish."

"* Variation: Replace semi-sweet chips with milk chocolate chips."

Source: "Cake Mix Magic 2; 125 More Desserts... Good as Homemade by Jill Snider"
S(ISBN): "0-7788-0058-X"
Copyright: "2002 Jill Snider 
Yield: "12 to 16 servings"

NOTES. This delicious cake is very rich, very moist and very chocolaty. It
may not last long but if it does, it keeps very well.

Bobbie's Note. This was a lovely cake, very moist and chocolaty. I topped
it off with Basic Chocolate Glaze. The Chocolate Peanut Butter Glaze would
be wonderful on it also.  Click here to see Chocolate Glaze Recipes.

Contributed to the FareShare Gazette by Bobbie; 16 December 2008.

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Per Serving (excluding unknown items): 321 Calories; 21g Fat (58.3% calories from 
fat); 4g Protein; 30g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 232mg 
Sodium. Exchanges: 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.

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* Exported from MasterCook *

Dutch Apple Cake

Recipe By : Northern Cookbook
Serving Size :   Preparation Time :0:00
Categories : Volume 11-12 Dec 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter -- (30 mL)
1 cup sugar -- (250 mL)
1 egg -- beaten
2 cups sifted all-purpose flour -- (500 mL)
or 2 1/4 cups sifted pastry flour
2 teaspoons baking powder -- (10 mL)
1 teaspoon salt -- (5 mL)
1/4 teaspoon nutmeg or cinnamon -- (1 mL)
3/4 cup milk -- (180 mL)
1 1/2 cups sliced apples -- (375 mL)
2 tablespoons sugar -- (30 mL)
1 tablespoon butter -- (15 mL)
1/2 cup light cream -- (125 mL)
or evaporated milk
**Apple Butterscotch Sauce**
1/4 cup butter -- (50 mL)
3/4 cup brown sugar -- (180 mL)
3 tablespoons cornstarch -- (45 mL)
1 pinch salt
1 cup apple juice -- (250 mL)
1 cup water -- (250 mL)

Note - dried apples that have been pre-soaked may be substituted for fresh

Preheat oven to 350F (180C). Grease a 9- x 9-inch pan.

Cream butter and sugar; add the beaten egg.
Sift together the flour, baking powder, salt and nutmeg. Add, alternately
with the milk, to the creamed mixture. Pour the batter into the prepared

Slice the apples in thin even sections and arrange on top of the batter
until it is completely covered. Sprinkle with the 2 tablespoons of sugar
and dot with the 1 tablespoon of butter.

Bake in a moderate oven (350F/180C) for 35 to 40 minutes, pouring the 1/2
cup of light cream over the apples when the cake is HALF BAKED.

Serve with Apple Butterscotch Sauce.

**Apple Butterscotch Sauce**
Melt the butter. Blend in the brown sugar, cornstarch and salt. Cook until
the mixture is slightly browned. Add the apple juice and water; cook,
stirring constantly, until sauce thickens. Cook 5 minutes longer. Serve
with steamed fruit puddings or hot gingerbread or the above Dutch Apple

From the Northern Cookbook, edited by Eleanor A. Ellis; pub. by Supply and
Services Canada; 1967. MC format and metric conversion by Hallie. Untried.


This recipe is especially for Gonzo who can't easily get cake and pastry
flour. Gonzo, note the alternative quantities given for the two types of
flour; this may be of some help to you in converting some other recipes you
might like to try. The Joy of Cooking has a section for ingredient
substitutions and indicated that 7/8 cup sifted all-purpose flour or 1 cup
less 2 tablespoons, can be substituted for 1 cup of cake flour which would
seem to fit in with what is suggested in this recipe. I realize all this
might be covered on that cake doctor website you mentioned but I haven't
had time to check it out.

Also, Gonzo, if apples aren't readily available to you it might be
interesting if you were to try using guavas instead. If you do try this,
please let us know how it turns out. H.

Contributed to the FareShare Gazette by Hallie; 13 December 2008.

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