Bill Yosses, the White House pastry chef, made this Black Forest cake in a chocolate box, "a very modern dessert with classic underpinnings - dark chocolate cake, cherries, whipped cream," he says. He swapped in some whole grain pastry flour and used omega-3-rich almond oil instead of butter, explaining, "I often make healthy substitutions now because I'm taking care of the Obama family."
Ingredients Directions 1. Preheat oven to 350 degrees and grease 3 8-inch pans. (I like to line the bottoms of my pans with foil or parchment for easy removal.) 2. Sift cake mix into a small bowl and set aside. 3. In a large bowl, combine eggs, oil, milk, yogurt and vanilla extract until smooth.
I don't know about where you live, but it's freakin' hot here in Dallas and all I think about, all the time, is ice cream, ice cream and more ice cream! In a cup, in a cone, straight from the carton, as long it's going in my mouth, I'm lovin' it!
I was going to share this cake with you 340 days ago. I'm nothing, if not a procrastinator. But really. I think it was in the 11th hour last year that I decided to make it for Christmas dinner. But posting it here after the holiday seemed so silly.
Remember when I told you I hated chocolate? Yeah I was a weird and deprived child. Snickers are what broke me of my hate for chocolate. Now I can make them at home? This spells trouble. I started eating Snickers in high school. But I would seriously peel the chocolate off and eat the caramel and nougat.
by Carol Arroyo TheBakingPan Recommends: The BEST instant read thermometer I've used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying.
by Carol Arroyo Pan: One 9" Springform Pan Prep: Greased and Floured Oven Temp: 350° Storage: Cover and Refrigerate Help: Cake Hints and Tips Shop for this Recipe: Measuring Cups, Spoons, Scales | Springform Pans | Mixing Bowls | Pastry Blenders | Flour Sifters | Wire Whisks | Electric Mixers
by Carol Arroyo TheBakingPan Recommends: The BEST instant read thermometer I've used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying.
Hiya! After all the pretty Easter treats I shared with you last week, I'm now giving you a lumpy brown cake. But this is no ordinary chocolate cake. Does it look familiar to you? It is my homage to my favourite Arnott's biscuit, the ever-awesome Tim Tam.
Make sure your baking powder is fresh and still active. To test, put a teaspoon of baking powder in a small bowl. Sprinkle with a little warm water. If the baking powder is still good it will bubble up. (See The Difference Between Baking Soda and Baking Powder for more info.)