Lets Make A Dreidel Chocolate Cake Recipes

Steps:

• Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening and lightly flour, or spray with baking spray with flour.
• In large bowl, beat flour, 1 2/3 cups granulated sugar, 2/3 cup shortening, 1 1/4 cups milk, the baking powder, salt and 1 teaspoon vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool 10 minutes. Run knife around side of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
• Meanwhile, to make white frosting, in large bowl, beat powdered sugar and 3/4 cup shortening with spoon or electric mixer on low speed. Beat in 3/4 teaspoon clear vanilla and 4 to 5 tablespoons milk until smooth and spreadable.
• In medium bowl, reserve 2 cups of the white frosting; tint with food color. Reserve 2/3 cup of the blue frosting for decorating; set aside. In small bowl, reserve 2/3 cup of the white frosting for decorating; set aside. In another small bowl, reserve 1/4 cup of the white frosting; stir in cocoa.
• Cover large flat tray or piece of cardboard (20x12 inches) with plastic wrap or aluminum foil. Cut cake as shown in diagram. Freeze pieces uncovered about 1 hour for easier frosting, if desired. Arrange cake pieces to form dreidel as shown in diagram.
• Frost the center and sides of the dreidel with remaining white frosting. Frost the dreidel point, handle top and sides with remaining blue frosting, attaching pieces with small amount of frosting. Outline the Hebrew letter of your choice with a toothpick; fill in with cocoa frosting and outline with chocolate chips.
• Place reserved 2/3 cup white frosting in decorating bag with star tip #32; pipe a shell border along base and top edge of white-frosted cake. With reserved 2/3 cup blue frosting, pipe a shell border along base and top edge of blue-frosted cake with shell tip. Outline top borders of white-frosted cake with chocolate chips.

Steps:

• Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool cake in pan 10 min; pierce with large fork at 1/2-inch intervals.
• Melt 7 oz. chocolate as directed on package. Blend milks and sour cream in blender until smooth. Add melted chocolate; blend well. Pour over cake, re-piercing cake if necessary until milk mixture is absorbed. Refrigerate 1 hour. Meanwhile, make curls from remaining chocolate.
• Stir cocoa powder into COOL WHIP; spread onto cake. Top with chocolate curls. Keep refrigerated.

Steps:

• 1. To make the cake: Preheat the oven to 375°F. Lightly grease a 13-by-9-by-2-inch straight-sided metal cake pan with cooking spray. To help remove the cake, line the pan, lengthwise, with a 17-by-8-inch sheet of parchment paper, and use the overhang as handles. Lightly grease the parchment and set aside.2. Into a large bowl, sift together the flour, sugar, baking soda, and salt, then lightly whisk and set aside. In a medium saucepan over medium heat, combine the butter, chocolate, water, and instant coffee and bring just to a boil, stirring until smooth. Remove from the heat. Gradually whisk the chocolate mixture into the flour mixture until smooth. Beat in the eggs, buttermilk, and vanilla until smooth, scraping down the sides and bottom of the bowl as necessary. The batter will be thin.3. Pour the batter into the prepared pan. Gently tap the pan several times on a counter to settle the batter. Bake until the cake is springy to the touch and a toothpick inserted in the center comes out clean, about 35 minutes. Transfer to a rack to cool for 30 minutes. Use the parchment handles to remove the cake to a flat surface. Cool completely before frosting.4. To make the frosting: In a stand mixer set on low speed, beat the butter, powdered sugar, melted chocolate, milk, and salt until the sugar is moist. Slowly increase the speed to medium-high, scraping down the sides and bottom of the bowl as necessary. Beat until it reaches a spreading consistency. If necessary, add more milk for a creamier consistency.5. To assemble: See the diagram. To form the dreidel's base, using a ruler and a toothpick, measure and mark the 41/2-inch center point along one 9-inch side. This becomes the dreidel's spinning point. From both corners of this side, measure up 4 inches on each 13-inch side and mark with a toothpick. Using the toothpicks as a guide, cut out the marked triangles. 6. To form the dreidel's top and spinning knob, using a ruler and a toothpick, measure and mark a 3-inch square in one corner of the remaining 9-inch side. Repeat to measure the other corner. Using the toothpicks as guides, cut out the two marked square corners. The cake remaining in the center forms the knob. Using the remnants, create one of the four Hebrew letters-nun, gimel, hay, or shin-to decorate the top of the cake.7. Place the dreidel cake onto a serving plate. To protect the plate while frosting the cake, place strips of waxed paper under the edges of the cake. Using dollops of frosting the cake, place strips of waxed paper under the edges of the cake. Using dollpos of frosting, "glue" the hebrew letter in place before frosting the top and sides of the cake.From Holiday Baking. Text copyright © 2005 by Sara Perry. Photographs copyright © 2005 by Leigh Beisch. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.