Chocolate Snacking Cake With Tangerine Glaze Recipes

Steps:

• Heat oven to 350°F. Grease bottom and side of 9-inch round pan or 8-inch square pan with shortening; lightly flour.
• In medium bowl, mix flour, sugar, cocoa, baking soda and salt. In small bowl, stir oil, vinegar and vanilla until well mixed. Vigorously stir oil mixture and coffee into flour mixture about 1 minute or until well blended. Immediately pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream.

Steps:

• Heat oven to 350 degrees. Grease a 9-by-9-inch pan, and then line with parchment paper, letting the two long ends hang over the edge of the pan by at least 2 inches.
• Grate 2 tablespoons of zest from the lemons. Juice the lemons so you have 1/4 cup/60 milliliters juice. Add juice and zest to a medium bowl, then whisk in oil, sour cream, coconut milk and eggs.
• In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk wet mixture into dry mixture until smooth.
• Scrape batter into baking pan and spread in an even layer. Sprinkle evenly with shredded sweetened coconut. Bake until the top of the cake springs back when lightly pressed in the center, and a toothpick inserted in the middle comes out clean, 35 to 45 minutes. Let cool completely.
• When cake is cool, make the glaze: In a small bowl, whisk together the coconut milk, oil and salt. Whisk in the confectioners' sugar until smooth. Pour over the cake, and grate some lemon zest over the top. Let the glaze set for at least 30 minutes before serving.

Steps:

• Preheat oven to 350 degrees. Make cake: Butter and flour a 12-cup Bundt cake pan. In a medium bowl, whisk together flour, baking soda, and salt.
• In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in tangerine zest and juice and liqueur. With mixer on low, add flour mixture in three additions, alternating with two additions yogurt, and beat to combine; beat in vanilla. Transfer batter to pan, smooth top, and firmly tap pan on a flat surface to remove air bubbles.
• Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes. Let cool in pan on a wire rack, 30 minutes. Invert cake onto rack set in a rimmed baking sheet and let cool completely. (With a serrated knife, trim cake to sit flat, if necessary.)
• Make glaze: Whisk together confectioners' sugar and tangerine juice until smooth. Spoon glaze evenly over cake and let set 1 hour.

Steps:

• In a small bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended. , Pour into a greased 9x5-in. loaf pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Steps:

• In a bowl, beat water and butter until butter is melted. Beat in egg and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to the egg mixture. Beat for 2 minutes. , Pour into a greased 8-in. square baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Dust with confectioners' sugar.