MOIST CHOCOLATE CAKE XMAS TREES
We've dressed up the Devil's Peaks out of Just A Bite with festive red, green and silver candies - like decorating a tiny chocolate Xmas tree.
Provided by Food Network
Categories dessert
Time 3h
Yield 20 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 350 degrees F. Cut 1-inch holes out of the bottom of a large inverted foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during baking.
- Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin.
- Pour the batter into the cups. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill for 2 hours then peel off the paper being careful not to tear off the tip of the peak.
- Place cakes on a rack over a sheet pan lined with parchment paper and with a fork drizzle both colors of chocolate then stick on M & M's and silver dragee to look like ornaments on a little Xmas tree.
CHOCOLATE SPICE CAKE
My husband really enjoys this delightful cake. Eye-catching enough for a special occasion, this is so good you'll want it any day of the week. -Karen Sue Garback-Pristera, Albany, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Beat in applesauce and 1/2 cup coffee. Combine the flour, 1/4 cup baking cocoa, cinnamon, baking soda, allspice, salt and cloves; gradually beat into creamed mixture until blended. Fold in raisins and walnuts., Pour into a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 40-45 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., In a small bowl, combine the confectioners' sugar and remaining baking cocoa and coffee; drizzle over cake.
Nutrition Facts : Calories 284 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 196mg sodium, Carbohydrate 51g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
WINTER SOLSTICE CAKE
Bring some rays of sunshine to your table with this Winter Solstice Cake. The dessert will brighten up any dreary winter's night. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 25
Steps:
- In a large bowl, beat the cake mixes, eggs, water, lemonade concentrate, butter and lemon zest. Transfer to 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, line 3 greased 15x10x1-in. baking pans with parchment; set aside., In a large heavy saucepan, combine corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals. Uncover and cook, without stirring, until a candy thermometer reads 300° (hard-crack stage)., Remove from the heat; stir in lemon extract and food coloring (keep face away from mixture as flavoring is very strong). Immediately pour into prepared pans forming small zigzag shapes. Let cool completely., For filling, beat cream in a small bowl until soft peaks form; set aside. In another bowl, beat cream cheese until smooth. Beat in the confectioners' sugar, lemon curd and lemon peel. Fold in whipped cream., Place 1 cake layer on a serving plate; spread with 1 cup filling. Repeat. Top with remaining cake layer. , For frosting, in a large bowl, beat the cream cheese, butter, lemon curd, vanilla and salt until smooth. Gradually beat in confectioners' sugar. Frost top and sides of cake. Break candy into shards; insert into frosting forming rays of sunlight. Sprinkle cake with edible glitter. Refrigerate leftovers.
Nutrition Facts : Calories 888 calories, Fat 41g fat (20g saturated fat), Cholesterol 172mg cholesterol, Sodium 472mg sodium, Carbohydrate 126g carbohydrate (98g sugars, Fiber 0 fiber), Protein 8g protein.
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