Whole Wheat Angel Food Cake

This recipe sounds great for those of us CARB COUNTERS!



WHOLE WHEAT ANGEL FOOD CAKE
submitted by Robyn Austin


8 egg yolks - reserve whites
Beat until light and lemon colored
Add 1 C. very cold water
Beat 3 mins. (frothy)
Add 2 C. sugar while mixing (on side, not on top)
Stop mixer. Add 2 C. flour, ½ C. barley flour, 1 t. vanilla, ½ t. salt. Mix Well. Set aside.

Mix egg whites with 1 t. cream of tarter to stiff peak.
Fold egg whites into cake batter.
Pour into ungreased angel food cake pan (2 pc. preferred)
(Greased and floured 9 by 13 in.) 45 mins.
Bake @ 325 1hr 15 mins.

Coffee Cake

This is another amazing recipe I got from my mother-in-law Robyn! Happy Eating!

STREUSEL KUCHEN (Coffee Cake)

1 C. milk
1 stick (1/2 C.) butter or margarine
1 C. sugar
½ t. salt
2 eggs, separated
½ C. potato water
½ C. mashed potatoes
1 package yeast
1/3 C. lukewarm water
5 C. flour
Melted butter
Streusel Topping

Scald milk: set aside to cool to lukewarm. Cream butter, sugar, salt, and egg yolks. Add lukewarm milk, potato water and mashed potatoes.

Dissolve yeast in lukewarm water. Add to potato mixture with 3 cups of the flour. Beat until well mixed. Beat egg whites until stiff. Add to dough with remaining flour to make moderately stiff dough. Cover and allow to rise overnight in refrigerator.

Roll pieces of dough into flat cakes large enough to fit greased pie pans. Add flour, if necessary. Cover and let rise for 1 ½ hours. Brush melted butter over the top and sprinkle generously with Streusel Topping. Bake @ 400 about 20 mins. Makes four eight inch cakes.

STREUSEL TOPPING

1 C. sugar
2 t. cinnamon
½ C. flour
6 T. soft butter
Few drops vanilla

Mix thoroughly sugar, cinnamon and flour. Rub in butter, working with a fork to form into crumbs. Add vanilla. Use as directed.

Italian Flourless Chocolate Cake

This recipe is great when you want chocholate but don't want it too heavy. I think my friend Lauren gave it to me. ENJOY!

2/3 cups superfine sugar
1 tbsp unsweetened alkalized cocoa powder
Pinch of salt
9 ounces bittersweet chocolate, melted and cooled
8 tbsp unsalted butter, melted and cooled
5 eggs, separated
2.5 tsp vanilla extract
1/4 tsp cream of tartar
1 tbsp unsweetened alkalized cocoa powder and icing sugar, for sifting on top of the baked cake (optional)

1) Preheat the oven to 350F. Lightly butter a 9-in spring form pan*See note on bottom.
2) Sift cocoa powder, superfine sugar and salt. Leave aside
3) Whisk the melted chocolate and butter in a bowl until smooth
4) In a large bowl, whisk the egg yolks and cocoa powder mixture until smooth, add in the melted chocolate-butter mixture
5) Whisk the egg white in a separate bowl, add in cream of tartar, until soft peak formed
6) Fold egg white into chocolate mixture
7) Spoon the batter into the prepared pan
8) Bake in the preheated oven for 35 to 40 mins (15-25 minutes for small ramkins)
9) Cool the cake in a rack and sift the cocoa powder and icing sugar on the cake. Serve.

*Note:
These can also be made in small ramekins, if you take out a little early they are nice and gooey in the middle like lava cake!

Brazilian Chocolate Cake

This is one of my families FAVORITE chocolate cake recipes. It is the recipie of a family friend. Phylis Cardon is responsible for this recipe! The Frosting makes this cake the best! Thank you Phylis!

Brazilian Chocolate Cake

Ingredients

½ cup oil
1 ½ cup sugar
2 eggs
½ cup cocoa
2 cups flour
1 tsp salt
1½ cup milk
2 tsp soda
1 tsp vanilla
1 cup boiling water

Preheat oven to 350˚ 25-30 minutes.

Prepare a rectangle cake pan. Mix all wet ingredients excluding boiling water. Add dry ingredients and mix well. The very last step is to add the boiling water, as soon as you mix it pour batter into pan and put in oven right away. Batter is very liquidy. Cake is done when a toothpick comes out clean. Allow cake to cool before frosting.

Frosting Ingredients

1 stick of butter
6 tablespoons canned milk (evaporated)
1 teaspoon vanilla
¼ cocoa (make sure to sift it!!!)
½ bag powder sugar

Bring milk and butter to a boil in a small sauce pan. Allow to boil for 1 minute. Add vanilla and coco and stir until completely dissolved. Remove from heat and add ½ bag of powdered sugar. This frosting is really runny. Pour directly onto cake while it is hot. This frosting will set up, and sets up quick, so move fast! Allow frosting to set up before serving! ENJOY!!!