Make Chocolate Cake

This is a very good chocolate cake recipe that is healthy and you won't have to hear that same old advice from your doctor as to why shouldn’t you eat chocolate cake!

Ingredients to make a chocolate cake:

1 cup soy milk

3/4 cup cocoa powder

1 cup unsweetened applesauce

1 tablespoon vanilla extract

2 cups whole wheat flour

1-1/2 cups raw sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

4 egg whites (large), at room temperature

Preparation on how to make a chocolate cake:

1. Heat up oven to 350 degrees. Spread out two 9-inch round cake pans or one 9x13x2-inch pan with vegetable oil cooking spray and sprinkle with whole-wheat flour.

2.Heat the soymilk in a medium size saucepan until its hardly boiled. Remove from heat and whisk in the cocoa until thickened and almost smooth (some tiny lumps will remain). Let stand 2 to 3 minutes to cool slightly. Whisk in the applesauce and vanilla extract.

3.Mix the flour, 1-1/4 cups of the raw sugar, the baking powder, soda, and sea salt in a large bowl.

4.Beat the egg whites in a medium size bowl with an electric mixer until thick and foamy. Gradually beat in the remaining 1/4 cup of raw sugar and continue beating until stiff peaks form when the beaters are lifted.

5.Pour the cocoa mixture over the whole-wheat flour. Stir just until blended.

6.With a rubber spatula, gently stir about a quarter of the egg whites into the whole-wheat flour mixture. Fold in the remaining egg whites until no white streaks remain. Pour into the prepared pan or pans.

7.Bake for 25 to 30 minutes, or until a toothpick inserted near the center comes out clean. Cool completely. Garnish with your favorite fresh fruit.

VANILLA FROSTING

2 egg whites, at room temperature

1/2-teaspoon cream of tartar

1/4-cup honey

2 teaspoons vanilla extract

1-cup instant nonfat dry milk powder

1.In a bowl, beat the egg whites until foamy. Add the cream of tartar and continue beating, adding the honey and vanilla.
2.Gradually add the nonfat dry milk powder, beating constantly, until the frosting is a good spreading consistency.

It's not so hard to make a chocolate cake! Enjoy!

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Make Chocolate Cake

Tips On Making The Ultimate Chocolate Cake

Baking the Ultimate Chocolate Cake can strike fear in the hearts of some cooks. Thoughts of a tasteless cake, icky frosting and other horrors fill their minds. But really, it's not all that hard if you use the right tools and just take things one step at a time. Also, try to stick with easier chocolate cake recipes to begin with until you're more confident in your cake making skills. Here are some steps to get you started on the path to cake baking nirvana!

Preparing the Pan:

-Always be sure to use the size pan that is called for in the recipe.

-Grease and lightly flour your pan prior to assembling the recipe.

-If the cake pan you are using has an elaborate design be sure to grease all the nooks and crannies of the design thoroughly. In this case it is better to use too much than too little.

-Another option is to use a vegetable non-stick spray. These work very well.

-Do not grease or flour your cake pan if you are making an angel food cake or a sponge cake as this may prevent the cakes from rising. You can, if necessary line the bottom of the pan with parchment or wax paper.

Mixing the Batter:

-Have all your ingredients at room temperature.

-Measure all your ingredients out prior to assembling the batter.

-Turn on the oven and preheat while you prepare your mixture.

-If you are using an electrical beater to mix your ingredients, only beat the mixture until the ingredients are blended. Do no over beat.

-If you are mixing your batter by hand, keep in mind it will take a bit more time to get the ingredients thoroughly blended.

-When making a cake with butter be sure the butter is soft prior to blending with the sugar.

-If your recipe calls for several eggs add them one at a time and blend them into the batter before adding the next egg. This is especially true if you are mixing by hand.

-Each chocolate cake recipe asks for a different type of chocolate. There are so many dark chocolate bars available on the market today. Do not limit yourself to just baker's chocolate. Use your favorite dark chocolate. Just be sure it is as least 70% cocoa.

Filling the Cake Pan:

-Do not fill the cake pan more than ¾ full to allow for rising.

-If you are using a square pan be sure to spread the batter into the corners.

-If you wish to use a square, rectangular or irregularly shaped pan instead of the round pan the recipe calls for be sure you make enough batter. To calculate how much batter to make, simply fill your substitute pan 2/3rd full with water. Transfer the water to the pan the recipe uses to judge volume. Adjust the batter accordingly based on how full the recipe pan gets when the water is added. If the recipe pan is overflowing, cut back on the batter. If the recipe pan is not full enough make extra batter.

-If you use a pan other than the one the recipe calls for keep in mind cooking time will vary.

Baking Cakes:

-Always bake the cake in a preheated oven.

-Glass or dark colored pans will retain more heat. Cook for the same amount of time but reduce the heat temperature by 25 degrees F.

-Bake your cake on the center rack of the oven so heat can circulate.

-If you are baking multiple pans do not let them touch each other.

-If you are using more than one rack, stagger the cake pans so they are directly over or under each other.

-If you notice the cake is baking unevenly then turn it several times during the cooking process.

-Start testing you cake about 8 minutes before the cake should be done.

-To test if your cake is done, insert a small toothpick into the center of the cake as far as you can. It should come out clean.

-Another way to test if a cake is done is to lightly press the cake surface. The depression should spring back if the cake is cooked thoroughly.

-Also a cake that is done will pull away from the sides of the cake pan.

Cooling Cakes:

-Let cakes made with butter cool in their pans for about 5 minutes. Then turn out onto a cooling rack. If it should stick, try to loosen gently with a spatula.

-Angel food cakes, chiffon cakes and sponge cakes must be kept in their pans and inverted to cool. If the top of the pan does not have little feet for the pan to stand on when you invert it then tip the pan over a large bottle with the neck of the bottle going through the hole of the pan. When cool, loosen with a knife and turn out.

Frosting a Cake:

-If you are short of time and you are making a layer cake, use jelly between the layers. Or place slice fruit between the layers and dust with confectioner's sugar.

-Better to make too much frosting than not enough. Extra frosting will keep very well in the refrigerator.

-If your frosting was not made from scratch or was "not cooked" spread it on a cake while the cake is warm.

-If you just made your frosting, it is best to spread on the cake after it is completely cooled.

-If your frosting calls for beaten egg whites and the whites are not stiff enough just put it in the top of a double boiler and beat over the simmering water.

-If you cream frosting is too watery place it in the refrigerator for several minutes, beat over ice or add a little more butter to thicken.

-If, on the other hand, your frosting is too thick, add a few drops of hot milk or water.

-If your cake is lopsided feel free to re-shape it using a sharp knife.

-If you are making a 3-layer cake and the middle layer has a rounded top, slice off the raised portion

-To frost set the bottom layer on a plate covered with strips of wax paper to catch and frosting that may drip. Spread you icing on the top of this bottom layer and add the top cake layer over the spread icing.

-Cover the sides of the cake first with frosting using a spatula or frosting knife.

-Pile the rest of the frosting on the top middle of the cake and swirl out to the edges.

-Remove the strips of paper once the frosting sets.

-Decorate as desired.

I hope these tips helped you in your quest for the Ultimate Chocolate Cake. Just remember to take it one step at a time and your cake will be the envy of the neighborhood!

Maggie gives you easy to make dessert recipes for all occasions! From every day dessert to special holidays, Maggie has it all! Best of all, these are "yummy-tummy" tested and guaranteed to be a hit without giving you a nervous breakdown in the kitchen!

Check out her site at http://easytomakedessertrecipes.com/ for more easy to make dessert recipes. New recipes are added every day!

Easy Chocolate Cake Recipes

I love chocolate

I love chocolate and so does the rest of my family. It doesn't matter what form it's in either, I'll eat it in chocolate chip cookies or death by chocolate dessert or even just by the bar. It's so nice to go out to eat because you get to try a different chocolate dessert almost every time but it's a shame you can't do that every day, or can you?

You can't go out to eat every day, or at least not many of us can, and satisfying your desire for chocolate in different forms is probably difficult. I only know two recipes and neither of them are very exiting. It's either chocolate brownies out of a packet or chocolate ice cream out of a tub. Don't you wish that you could eat the same things at home that you would if you went out to a swanky restaurant?

Are you stopping yourself doing just that because you think that eating chocolate desserts every day would give you serious weight problems? I know that I do, there must be oodles of calories in those desserts and there probably is in the ones you get in restaurants.

Easy chocolate cake recipes can be low in calories

What if I were to tell you that you could make chocolate desserts that are low in calories and cheap to make? What if you could have thousands of different recipes all with easy instructions that would make eating a different chocolate dessert every day simple as pie?

Well you can have your cake and eat it. The web site below has thousands of easy chocolate cake recipes and other chocolate recipes just waiting for you to snap them up. They even come with videos to show you exactly how to do it, what could be simpler than that?

What I like best about these recipes is that not only are they really simple to make but they are also very healthy too. I never thought that it was possible but yes you can eat dessert as if you were out at a restaurant every day if you want.

Download award winning gourmet dessert recipes and video tutorials from this-info.com/chocofactory/easychocolatecakerecipes.php

Which Do You Prefer - Ready Meals Or Home Cooking?

In this busy world of ours many people find themselves working more hours than they would like to. Add the daily commute and the odd after work drink onto the daily schedule and you can see why ready meals have become very popular.

After a very busy day at the office it is so much easier to put a ready made meal into the microwave or oven than prepare it is to prepare a meal using fresh ingredients. All that chopping, peeling and what have you, it just doesn't seem worth it - all you want to do is kick back, watch TV and unwind.

This is an understandable approach to eating an evening meal, especially if you live alone or with your partner. I guess most people balance their eating habits between ready meals and cooking form scratch, but what if you start to eat too many ready meals? Is that going to be beneficial for your long term health?

The main reasons people tend to eat ready meals is to save money and to save time, but what if those things could be achieved and, if you are a non cook, you could learn a new skill at the time same? Would that make you feel more like preparing your own meals?

The truth is it is possible to prepare meals made from fresh ingredients very quickly. Salad is a prime example. All you need is some fresh ingredients, a chopping knife and the meal is ready in five minutes. There are plenty of salad dressings around which can enhance a boring plate of greens if the thought of all that green stuff does doesn't do much for you.

Another quick meal is stir fry. It is possible to buy fresh stir fry mixes from most stores. Stir fry can go from packet to plate to stomach in 15 minutes.

At my website, Quick Free Recipes, you will find lots of ideas for quick meals.