BLACK AND WHITE CAKE
Moist, lowfat, chocolate AND vanilla in ONE CAKE! Doesn't need frosting. I have made this so many times over the years with great success. PERFECT for the smaller family! A big kudos to Cooking Light!
Provided by Amberngriffinco
Categories Dessert
Time 45m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Coat an 8 inch square pan with cooking spray, dust with 2 teaspoons flour.
- Place butter in large microwavable safe bowl. Cover and microwave 1 minute, or til butter melts. Add sugar, stir with a whisk. Add vanilla and egg whites, stir well. Stir in buttermilk, salt, baking soda.
- Lightly spoon 1 1/2 C flour into dry measuring cups, level with knife. Add flour, stirring JUST till blended. (DO NOT OVERSTIR) Spread half of batter into prepared pan. Add cocoa and almond extract to remaining batter, stir well with a whisk. Slowly pour chocolate batter over batter in pan.
- Bake 350 degrees for 30 min or till wooden pick comes out clean. Cool 10 minutes in pan on wire rack. Cut into squares.
- 9 squares: Each cake square: 255 calories/5g protein/40.9g carb/22mg chol/1.3mg iron/324mg sod/32mg calc.
Nutrition Facts : Calories 254, Fat 8.3, SaturatedFat 5.2, Cholesterol 21.2, Sodium 300.3, Carbohydrate 40.7, Fiber 1.2, Sugar 23.5, Protein 4.9
BLACK AND WHITE ANGEL FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F.
- Combine 1/2 cup of the sugar with the flour and sift them together 4 times. Set aside.
- Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment and beat on high speed until the eggs form medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Beat on high speed for a few minutes until thick and shiny. Add the vanilla and continue to whisk until very thick, about 1 more minute. Scrape the beaten egg whites into a large bowl. Sift 1/4 of the flour mixture over the egg whites and fold it very carefully into the batter with a rubber spatula. Continue adding the flour in 3 equal additions, sifting and folding until it's all incorporated. Fold in the grated chocolate.
- Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 45 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack. When cool, run a thin, flexible knife around the cake to remove it from the pan.
- For the chocolate glaze, place the chocolate chips and the heavy cream in a heat-proof bowl over a pan of simmering water and stir until the chocolate melts. Pour the chocolate over the top of the cooled cake to cover the top completely and allow it to drizzle down the sides. If you have chocolate glaze left over, you can serve it on the side with the cake.
BLACK-AND-WHITE CUPCAKES
There's a lot to like in a little cupcake. There's the joy of having a cake all to yourself. The pleasure of getting creamy frosting and tender cake in every bite. And the fun of decorating, or not: Plain is good, too. This cupcake has two more things going for it: It's easy enough to make with kids or to have kids make themselves, and it's both childishly appealing and sophisticated - the cake is not very sweet and the chocolate frosting is deep and rich. There's enough frosting for each cupcake to be finished with a few thick swirls. If you have turret-type topknots in mind, multiply the recipe. Whatever you do, keep mixing the frosting after the cold butter goes in so that it thickens enough to spread.
Provided by Dorie Greenspan
Categories cakes
Time 25m
Yield 18 cupcakes
Number Of Ingredients 15
Steps:
- Position the racks to divide the oven into thirds, and heat to 350 degrees. Line 18 muffin cups with cupcake papers, or grease the tins.
- Whisk together the flour, baking powder, baking soda and salt.
- Working with a mixer, beat the butter and sugar together on medium speed until light and fluffy, 3-4 minutes. Add the whole eggs and the yolk one at a time, mixing well after each goes in. Beat in the vanilla.
- On low speed, mix in the dry ingredients in three additions and the buttermilk in two, scraping the bowl, as needed, and beating until the batter is smooth. Mix in the chips.
- Divide the batter among the muffin cups. Bake for 20-22 minutes - rotating the pans top to bottom and front to back after 10 minutes - or until the tops feel springy to the touch (they won't color much) and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a rack to cool to room temperature. Frost, and cover with sprinkles, if you'd like, before the frosting dries.
- Put the chocolate in a heatproof bowl, and fit it into a saucepan of simmering water - don't let the bottom of the bowl touch the water. Melt the chocolate, stirring occasionally. Remove the bowl from the heat, whisk in the sugar and let rest on the counter for 3 minutes. Bit by bit, whisk in the cold butter, mixing until smooth and thickened just enough to spread. Use immediately.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 5 grams, Carbohydrate 39 grams, Fat 17 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 10 grams, Sodium 131 milligrams, Sugar 27 grams, TransFat 0 grams
BLACK AND WHITE CAKE COOKIES
Make and share this Black and White Cake Cookies recipe from Food.com.
Provided by nickfo
Categories Dessert
Time 30m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Line a baking sheet with parchment paper.
- Set applesauce in a fine sieve to drain while you prepare the other ingredients.
- In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
- Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
- Bake for 10 minutes, until set but not browned.
- Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
Nutrition Facts : Calories 77.8, Fat 1.4, SaturatedFat 0.9, Cholesterol 3.5, Sodium 61.6, Carbohydrate 15.8, Fiber 0.3, Sugar 10.6, Protein 0.9
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BLACK AND WHITE CAKE - WOOD & SPOON
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5/5 (1)Estimated Reading Time 5 minsServings 1Total Time 1 hr 30 mins
- Preheat oven to 350 degrees. Spray 3 (8″) round cake pans with baking spray and line the bottoms with parchment rounds.
- Heat the cream over low heat until barely simmer. Remove from heat and add the chocolate, jam, and butter. Briefly stir the contents of the pan and allow to rest for about 2 minutes. Stir to combine until smooth. If some of the chocolate has not yet melted, put the pan back on very low heat and stir until smooth. Be careful not to scorch the mixture. When smooth, pour the ganache into a bowl and set aside to cool to a thick, peanut butter consistency.
- Place the flour into a small saucepan and slowly drizzle in 1/3 cup of the milk, whisking all of the while. Be sure to whisk out any clumps. Once smooth, slowly whisk in the remaining milk and place the pan over medium heat. Continue whisking until the mixture comes to a simmer, cooking for an additional minute until thickened to a paste. Remove the paste to a small bowl and place a sheet of plastic wrap directly on top. Allow it to cool to room temperature.
- Use a large serrated knife to level your cake layers. Spread 1/3 of the ganache mixture on top of each cake layer, leaving a 1/2 “border around the perimeter of the cake. Place in the fridge on a cooling rack briefly to set the ganache.
BLACK-AND-WHITE CAKE RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (5)Calories 255 per servingServings 9
- Place the butter in a large microwave-safe bowl. Cover and microwave at high for 1 minute or until butter melts. Add sugar, stirring with a whisk. Add vanilla and egg whites; stir well. Stir in the buttermilk, salt, and baking soda. Lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Add flour, stirring just until blended (do not overstir). Spread half of batter into prepared pan. Add cocoa and almond extract to remaining batter; stir well with a whisk. Slowly pour the chocolate batter over batter in pan.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool for 10 minutes in pan on a wire rack. Cut into squares.
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