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Fudge Tunnel Cake

27 Oct

For David’s birthday… Veganized from this recipe.

This is like a chocolate cheesecake with a chocolate cake and walnut crust, baked in a bundt pan. Brand names listed as a reference. It came out incredibly rich and a bit gooey, but a big hit. I think that I may have changed up the glaze recipe a bit, but I forgot to write that down.

For the fudge tunnel:
* 1 1/4 cups semi-sweet Guittard chocolate chips
* 2 (8 ounce) packages Tofutti cream cheese, softened
* 3/4 cup white sugar
* 3 tablespoons Silk Creamer
For the chocolate cake outer layer:
* 1 box Pillsbury Moist Supreme Devil’s Food cake mix
* 3/4 cup cold, brewed coffee
* 1/4 cup vegetable oil
* 1/2 pkg Mori-Nu silken tofu
* 1 cup chopped walnuts
For the glaze:
* 1/2 cup Silk creamer
* the remainder of the bag of chocolate chips (1/2-3/4 cup)

Directions:

If you haven’t gotten the coffee brewed, go ahead and do that first and put it in the freezer or refrigerator to cool. Preheat oven to 350 degrees F (175 degrees C).
Generously grease and lightly flour one 10-inch tube or bundt pan, tapping out excess.
In small saucepan or double boiler, melt 1-1/4 cups chocolate chips.
With mixer, combine tofutti cream cheese, sugar, 3 tablespoons creamer and melted chocolate.
Beat until smooth.
Set aside.
Combine cake mix, coffee, oil, and tofu, and beat until smooth. This will be thicker than normal cake batter, you are using less liquid than the box calls for.
Spread into prepared pan.
Sprinkle with nuts.
Mound cream cheese mixture around tube, but do not spread to touch sides or center of pan.
Bake at 350 degrees F (175 degrees C) for 55-65 minutes until top springs back when pressed lightly in center.
Cool upright in pan at least one hour before inverting.
To make glaze: heat 1/2 cup creamer in small saucepan over medium heat until just bubbling around edges.
Stir in 1/2 cup chocolate chips until melted and smooth.
Pour warm glaze over inverted cake, letting it flow down the sides.
Cool completely.
Glaze will set as it cools.
Store cake in refrigerator.

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lemon cupcakes

10 Feb

**haven’t tried this recipe out yet, I’m merely speculating here**
Makes 24 cupcakes

6 Tbsp lemon juice
2-4 Tbsp lemon zest
1 2/3 cups water
3 cups all purpose flour
2 cups white sugar
2 tsp baking soda
1/2 tsp salt
2/3 cup canola oil
2 tsp vanilla

Preheat oven to 350. Prepare 24 muffin tins.

In a large mixing bowl, mix together the dry ingredients (I like to put my stand mixer on low and let it mix for a few minutes- lazy sifting).

In a large measuring cup or bowl, mix together the liquids and lemon zest and pour into the dry ingredients. Beat until the lumps are gone but no longer. Distribute evenly among the cupcake tins and bake for 22 minutes, until a toothpick inserted in the center comes out clean.

white cupcakes

3 Feb

completely perfect white cupcakes! Great with chocolate buttercream frosting.

Makes 24 cupcakes – or could make 2 9″ rounds
4 tsp white vinegar
Slightly less than 2 cups soymilk
3 cups all purpose flour
1 3/4 cups white sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2/3 cup canola oil
2 tsp vanilla
1/2 tsp coconut, almond, (a little cconut or almond extract makes it taste more buttery) or extra vanilla extract

Preheat oven to 350. Prepare 24 muffin tins or cake pans.

In a large liquid measuring cup, pour the white vinegar. Measure the soymilk in the same cup to just 2 cups. Stir and set aside. In a large mixing bowl, mix together the dry ingredients (I like to put my stand mixer on low and let it mix for a few minutes- lazy sifting).

Go back to the soymilk stuff. I just measure the oil in the same large measuring cup, and add the extract(s). Mix together and pour into the dry ingredients. Beat until the lumps are gone but no longer. Distribute evenly among the cupcake tins and bake for 22 minutes, until a toothpick inserted in the center comes out clean. Cakes should take 30 minutes.

cappuccino cake

9 Jan

Slight variation on the depression era cake…

3 cups flour
2 cups sugar
1/4 cup cocoa
2 teaspoons baking soda
3/4 teaspoon salt
1 cup double strong coffee
1 cup soymilk
3/4 cup vegetable oil
2 tablespoons vinegar
1 teaspoon vanilla
2 cups cold coffee

Preheat to 350′. Essentially, mix the dry, add the wet.
~Lately I’ve been doing this by putting all of the dry ingredients in the stand mixer, and letting it mix on speed 2 while I measure out the wet ingredients (aka, lazy cook sifting).
~Meausure out all the wet ingredients in the big, 8 cup measuring cup (or you could use a bowl, but that requires more washing).
~Pour the wet into the dry and mix until ‘just mixed’. Batter will be fairly runny.
~makes 23-24 cupcakes (22 min) or 2 9″ rounds (30 min). Cool completely (I put it in the freezer) before frosting.

Top with any combination of chocolate ganache, Rich Whip, or chocolate/mocha buttercream frosting….

orange cupcakes

9 Jan

Makes 24 cupcakes – or could make 2 9″ rounds

3 cups all purpose flour
1 1/2 cups white sugar
2 tsp baking soda
1 tsp salt
2 Tbsp apple cider vinegar
zest from 1 med orange
Slightly more than 1 3/4 cups orange juice
2/3 cup canola oil
2 tsp vanilla
1/2 tsp coconut, almond, or extra vanilla extract

Preheat oven to 350. Prepare 24 muffin tins or cake pans.

In a large mixing bowl, mix together the dry ingredients (I like to put my stand mixer on low and let it mix for a few minutes- lazy sifting). Create a well in the middle to add the liquid ingredients.

In a large liquid measuring cup, pour the apple cider vinegar and add the orange zest. Measure the orange juice in the same cup to just 2 cups. Mix together with oil and extract(s). Pour into the dry ingredients. Beat until the lumps are gone but no longer.

Distribute evenly among the cupcake tins or cake pans and bake until a toothpick inserted in the center comes out clean – about 22 min for cupcakes, 30 min for cakes.

tropical sunrise cupcakes

18 Dec

to try:
a variation of my beet-peppermint cupcakes….
Dry:
* 3 cups flour
* 2 cups sugar
* 2 1/2 tsp baking powder
* 1/4 tsp baking soda
* 1 teaspoon salt
Wet:
* 1 14 oz can unsalted beets + orange/pinapple juice to = 2 1/3 cup
* 2/3 cup vegetable oil
* 1 teaspoon vanilla
* 1 teaspoon coconut extract (or more vanilla)

Coconut frosting:

1 cup margarine, room temperature
2 1/2 cups powdered sugar
1/3 cup coconut cream
1 1/2 teaspoons vanilla extract
Pinch salt
2 tsp beet juice
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

Preheat to 350′. Mix the dry together until completely uniform. Blend the beets and their juice (you may reserve 1-2 tsp beet juice to color the frosting if you like) together until smooth. Add enough orange juice to make 2 1/3 cups. Mix wet ingredients into the dry. Makes 20-22 cupcakes (22 min). Cool completely (I put it in the freezer) before frosting.

Coconut frosting:

1 cup margarine, room temperature
2 1/2 cups powdered sugar
1/3 cup coconut cream
1 1/2 teaspoons vanilla extract
Pinch salt
2 tsp beet juice
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

Beat margarine until smooth. Add sugar and coconut cream and beat until combined on low, then on med-high until fluffy. Swirl in beet juice for a sunrise-cloud effect. Pipe on cupcakes and top with toasted coconut.

can’t beet pink peppermint cupcakes

11 Dec

These turned out quite pepperminty with not a single hint of beet flavor! They were light, moist, perfect. The tops baked a nice fuchsia-like pink and were smooth, perfect for frosting, although interestingly enough, under the top layer they were golden, kind of like a sunset.

I may change the recipe slightly and call them ‘sunset cupckaes’ for a variation.

Dry:
* 3 cups flour
* 2 cups sugar
* 1 Tbsp baking powder
* 1 teaspoon salt
Wet:
* 1 14 oz can unsalted beets + water to = 2 1/3 cup
* 2/3 cup vegetable oil
* 1 teaspoon vanilla
* 1 1/2 tsp peppermint extract
1 recipe cream cheese frosting
Candy canes or peppermint candies, crushed

Preheat to 350′. Mix the dry together until completely uniform. Blend the beets and their juice together until smooth. Add enough water to make 2 1/3 cups. Mix wet ingredients into the dry. Makes 20-22 cupcakes (22 min). Cool completely (I put it in the freezer) before frosting with cream cheese frosting. Top with crushed peppermints.

May try and make into a layered round cake.