Hot Chocolate Cake

This was such a fun cake to make! I opted for the Hot Chocolate version. Other than my whipped cream being a little soft, it turned out well. I have loved seeing all of the different cakes made by other Cake Slice Bakers, everyone is so creative. I think this is going to be great fun! Check out The Cake Slice Bakers!

Hot Chocolate Chiffon Cake

Makes an 8-inch triple layer cake

1/4 c. of neutral oil (ie. vegetable, canola, or soybean)

6 eggs separated

6 T. strong hot chocolate

2 t. of vanilla extract

1 and 1/3 c. of cake flour*

1 and 1/2 c. of sugar

1 t. of baking powder

1/2 t. of ground cinnamon

1/2 t. of salt

1/2 t. of cream of tartar

Cocoa powder or cinnamon for dusting

(*The recipe calls for cake flour and if you only have all-purpose flour on hand, you can substitute 3/4 cup (105 grams) all purpose flour plus 2 tablespoons (30 grams) cornstarch.)

Hot Chocolate Syrup

8 oz. hot water

2 T. Cocoa powder

2 T. sugar

Vanilla Whipped Cream

3 c. of heavy cream

1/3 c. of sugar

2 t. of vanilla

1. Preheat the oven to 350F degrees. Line the bottom s of three 8-inch round cake pans with parchment paper but do not grease.

2. In a medium bowl, combine the oil, egg yolks, espresso, and vanilla; whisk lightly to blend. In a large mixing bowl, sift together the flour, 1 cup of sugar, the baking powder, cinnamon, and salt. Set aside.

3. In the large bowl of an electric mixer, whip the egg whites with the cream of tartar on medium-low speed until frothy. Raise the mixer to medium high and gradually add the remaining 1/2 cup of sugar. Continue to beat until soft peaks form. Do not whip to stiff peaks or the cake will shrink upon cooling.

4. Add the espresso-egg mixture to the dry ingredients and fold together just until combined. Add one fourth of the egg whites and fold them gently into the batter. Fold in the remaining egg whites just until no streaks remain. Divide the batter among the pans.

5. Bake the cakes for 18 minutes or until a cake tester comes out clean. Allow the cakes to cool completely in the pans. Once cooled run a knife around the edge of the pans to release the cakes. Invert onto a wire rack and remove the parchment papers.

6. To assemble the cake, place one cake layer flat side up on a cake stand or platter. Soak the cake with 1/3 cup of the hot chocolate syrup. Spread 1 and 1/3 cups of whipped cream evenly over the top of the cake. Repeat with the next layer the same steps. Finally top with the third layer. Soak with syrup and frost the top and sides of the cake with the whipped cream.

7. To decorate the cake smooth out the whipped cream as much as possible on top. Lay a paper doily on top and sift cocoa powder or cinnamon over the doily to reveal a lacy detail.

Barefoot - Apple Turnover

Barefoot Blogger Bonus!

Now go ahead and say that three times, as fast as you can!! Apple Turnovers were the bonus for September. You don't have to twist my arm! I hope I won't be kicked out of the Barefoot Bloggers for this....but I do have a personal favorite recipe...and so I used mine, but staying within the same idea. Hope that is okay... These are the most incredible little turnovers I have ever tasted. You will LOVE them...I promise!

Apple Dumplings

(Pioneer Woman Style)

1 Granny Smith apple, peeled and cut into 8 slices

1 can cresent rolls

1 stick of butter

3/4 c. sugar

1 t. vanilla

cinnamon

1 sm. can Mountain Dew soda

Separate cresent rolls and roll a slice of apple into each roll. Place in a 8 x 8, greased, baking dish.

Melt butter and sugar together, bring to a boil and turn heat off. Add vanilla.

Pour sugar mixture over apple filled rolls. Pour Mountain Dew around edges of pan. Sprinkle with cinnamon.

Bake at 350 degrees for 40 minutes. Top with a scoop of ice cream and dust with nutmeg.

Enjoy!!

Peanut Butter Fudge Cake

Just another tribute to Susie Homemaker, she just doesn't make a mistake! This cake was amazing, and very rich, just ask the family...we enjoyed it for Sunday dinner last week. If you love chocolate and peanut butter, you will love this. I will post the actual recipe when I return home, or you can find it at Susie Homemaker's blog.

I Love "Cherry Garcia" Ice Cream

I can most certainly remember the first time I tasted "Cherry Garcia" Ice Cream by Ben and Jerry's. I loved it the moment I tasted it. I was in Chicago, at the Navy Pier, walking through the shops on a very hot day enjoying a scoop of the wonderful, cooling treat. So when cherry harvest began in my little town....that was the first thing that came to mind, "Cherry Garcia" Ice Cream. It took making it 3 times to get the recipe just right. A little cood coloring makes it pretty, but the real deal is almost white..you decide. 2 c. heavy cream

1 c. milk

1 c. c. white sugar

1 T. vanilla

1 T. cherry extract

1/2 c. semi-sweet chocolate chips, chopped

2 c. fresh cherries, pits removed and cut into half

5 drops red food coloring (optional)

Combine cream, milk and sugar. Mix until sugar is dissolved. Stir in vanilla, cherry extract and cherries.

Chill for one hour before freezing in ice cream freezer. Pour into ice cream freezer and churn according to freezer directions.

*I have a counter top ice cream freezer that I love and it works great with this recipe.

Just another yummy use for the farm version of "Cherry Garcia." Chocolate Chip Cherry Garcia Ice Cream Sandwich. Wow! Indulge and Enjoy!