ANNE OF GREEN GABLES CHOCOLATE GOBLIN'S FOOD CAKE
This recipe is the Anne of Green Gables Cookbook, by Kate MacDonald. This the excerpt from the book that inspired this recipe: "I just grow cold when I think of my layer cake. Oh, Diana, what if it shouldn't be good! I dreamed last night that I was chases all around by a fearful goblin with a big layer cake for a head." -Anne of Green Gables
Provided by gingerkitten D
Categories Dessert
Time 1h35m
Yield 1 Cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 2 9-inch round cake pans.
- In a small saucepan boil a little water--about 1 cup.
- Set a samll mixing bowl over the boiling water and add the chocolate.
- Turn the heat to low and melt the chocolate.
- Remove the bowl and let it cool.
- Measure the sifted flour, soda, baking powder, salt, and sugar to a large mixing bowl.
- Mix dry ingredients together.
- Add chocolate, milk, and melted butter to the flour mixture.
- Mix together then beat for 1 minute with electric mixer.
- Add eggs and vanilla to the cake batter and mix another 3 minutes with the mixer constantly scraping down the sides with an rubber spatula.
- pour cake batter into prepared pans, dividing evenly.
- Bake for 30 to 35 minutes.
- Test cake with a toothpick.
- when the cake layers are done remove from the oven and let cool in the pans for 10 minutes.
- Remove from pans onto a cooling rack and let cool completely before frosting.
- Frost with Chocolate Fudge frosting.
ANNE'S LINIMENT CAKE - ANNE OF GREEN GABLES
Taken from "The Anne of Green Gables Cookbook", written by Lucy Maud Montgomery's granddaughter Kate Macdonald. I am posting this as it appears in the original book, which was written as a tribute to her father Stuart Macdonald (Montgomery's son). The recipes were written with precise instructions, geared for young cooks. All recipes were apparently tested by a 12 year old cook, with perfect results. Quote from the book: "Here's the cake Anne really meant to make. Be sure you use vanilla - not anodyne liniment!" Other recipes are available in a cookbook prepared by chef #756627 - book #243014 *NOTE*: Posting to add to the cookbook. I have not personally made this recipe. April 2011 - The servings has been changed from 8 to 16, as suggested by Caybaybay. :)
Provided by Diana 2
Categories < 60 Mins
Time 55m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Equipment You Will Need:.
- 2 - 9 inch round cake pans.
- sifter.
- large mixing bowl.
- measuring cups.
- measuring spoons.
- wooden spoon.
- electric mixer.
- small bowl.
- rubber spatula.
- toothpicks.
- 2 cooling racks.
- oven mitts.
- metal spatula.
- Directions:.
- Grease and flour the cake pans. Pre-heat the oven to 350*F.
- Measure out the sifted four, baking powder, salt and sugar and mix together in the large bowl.
- Add the melted butter and the milk to the flour mixture and stir with the wooden spoon.
- Beat the mixture for 1 minute with the electric mixer.
- Break the eggs into the small bowl. add them with the vanilla to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with the rubber spatula.
- Pour the cake batter evenly into the two cake pans. Bake for 25 - 30 minutes.
- Test the cakes with a toothpick. When they are done, use oven mitts to take them from the oven. Let them cool in the pans for 10 minutes.
- Slide the blade of the metal spatula around the edges of the cakes to loosen them from the pans.
- Place one of the cakes on a cooling rack. Place a second cooling rack on top. Hold the two racks together and flip the whole thing over. The cake is now upside-down on the rack.
- Gently lift off the pan and transfer your cake to a plate. Repeat with the other cake.
- Let the two layers cool completely before frosting.
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