IRC Chat Number 35 The FareShare Menu February 13, 1999 (Page 1 of 2) Boozy Chocs Doris's Lowfat Chocolate Chip - Banana - Caramel Cake Decadent Chocolate Cake Extra Rich Chocolate Frosting Chocolate Espresso Angel Food Cakes White and Dark Chocolate Roll
	* Exported from MasterCook * Boozy Chocs Recipe By : The Hoppin 'n' Poppin Popcorn Cookbook Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 035 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quart freshly popped popcorn 4 ounces dark chocolate 2 tablespoons butter 2 tablespoons light cream 1/3 cup raisins 2 tablespoons rum Pop the popcorn. Break the chocolate into small pieces and place in a heavy-bottomed pan together with the butter and cream. Melt over gentle heat, stirring occasionally, until smooth. When melted, cook for 1 minute. Remove from heat. Add the raisins and rum; stir well. Cool slightly. Add the freshly popped popcorn and stir until the popcorn is completely coated. Place in serving bowls and eat on the same day. From The Hoppin 'n' Poppin Popcorn Cookbook by Gina Steer; 1995; ISBN 0-7858-0270-3. Formatted for MasterCook by Hallie du Preez. Contributed to #FareShare IRC Chat, 13 February 1999, by allium. - - - - - - - - - - - - - - - - - * Exported from MasterCook * Doris's Lowfat Chocolate Chip - Banana - Caramel Cake Recipe By : Doris Guyer Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 035 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 box caramel cake mix 2 overripe bananas -- mashed 1 whole egg 2 egg whites 1 cup water 1/2 bag chocolate chips Mix first five ingredients well (you can use equivalent egg substitute for whole eggs and whites). Stir in chocolate chips. Pour batter into greased and floured bundt pan. Bake 45 minutes at 350F. Frost with chocolate icing if desired. Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com Contributed to FareShare IRC Chat, 13 February 1999, by Art. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Decadent Chocolate Cake Recipe By : Source Unknown Serving Size : 12 Preparation Time :0:00 Categories : FareShare Chat 035 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups sifted flour 1 teaspoon baking powder 1 cup boiling water 1/2 cup margarine 3 ounces unsweetened chocolate -- [3 squares] 2 cups sugar 1 teaspoon vanilla 2 eggs -- separated 1/2 cup sour cream 1 teaspoon baking soda Exta Rich Chocolate Frosting -- IN FILE Preheat oven to 350 F. Grease bottom and sides of 10" springform pan. Dust lightly with flour. Tap out any excess. Sift sifted flour and baking powder onto wax paper. Pour boiling water over margarine and unsweetened chocolate in a large bowl. Let stand for 5 minutes until melted. Stir to blend. Stir in sugar and vanilla. Beat in egg yolks, one at a time, blending well. Combine sour cream and baking soda in a bowl. Beat into chocolate mixture. Pour batter into prepared pan. Bake at 350 F. for 45 minutes or until knife inserted near center comes out clean. Cool cake in pan on wire rack for 10 minutes. Loosen spring from side and then remove sides of pan. Cool well. Frost with Extra Rich Chocolate Frosting. (in file) MC formatting by bobbi744@acd.net ICQ# 12099532 Contributed to #FareShare IRC Chat, 13 February 1999, by bobolink. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Extra Rich Chocolate Frosting Recipe By : Original Source unknown Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 035 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup chocolate chips 6 tablespoons heavy cream 2 tablespoons margarine 1 teaspoon vanilla 1 1/4 cups confectioner's sugar Combine chocolate chips, cream, margarine, vanilla and confectioner's sugar in medium pan or Microwave dish. Heat slowly, stirring constantly until chocolate has melted. Remove from heat. Beat until mixture thickens slightly, but is still running. Cool slightly. Frost cake. Frosting firms up on cake. MC formatting by bobbi744@acd.net ICQ# 12099532 NOTES : Will frost a one layer cake, 8-9" or spring form pan size. Discussion: [bobolink] That is one I have made several times. Really good. [] Is that the real dense one that is like eating fudge? [bobolink] Yes!!! Contributed to #FareShare IRC Chat, 10 February 1999, by Bobbie. - - - - - - - - - - - - - - - - - - * Exported from MasterCook Mac * Chocolate Espresso Angel Food Cakes Recipe By : Ron West [ronwest@bigfoot.com] Serving Size : 12 Preparation Time :0:00 Categories : FareShare Chat 035 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsweetened cocoa powder -- plus 2 tablespoons unsweetened cocoa powder 2 tsps instant espresso coffee powder 1 pinch ground cinnamon -- optional 1/4 c boiling water 2 tsps pure vanilla extract 1 tsp Cognac 1 c cake flour -- sifted 1/4 tsp salt 1 3/4 c granulated sugar 16 lg egg whites -- room temperature 2 tsps cream of tartar Angel food cake is an old-fashioned American cake that people seem to love or hate. Those who love it respond with childish delight to its cloudlike texture. Those who dislike it are more often than not put off by its intense sweetness, due to the quantity of sugar needed to stabilize the egg whites. In this recipe, based on Rose Levy Beranbaum's almost foolproof version, the cake's sweetness is tempered by a powerful dose of cocoa powder. The chocolate flavor is boosted by other slightly bitter and aromatic components - espresso, vanilla and Cognac. If you don't have the 1-cup jumbo-muffin pans called for below, you can bake the batter in an angel food cake pan. Bake the cake for about 50 minutes and remember to cool it upside down. Preheat oven to 350 degrees F. In a large bowl, combine the cocoa, espresso powder and cinnamon. Gradually whisk in the boiling water to make a paste. Blend in the vanilla and Cognac; cover. In another bowl, combine the flour and salt with 3/4 cup of the sugar. Stir well. In a standing electric mixer, beat the egg whites at high speed until frothy. Add the cream of tartar and beat until soft peaks form. Still beating, drizzle in the remaining 1 cup of sugar and beat until stiff peaks form. Remove the bowl from the mixer. Sift about 1/4 cup of the flour mixture over the whites and fold in using a large balloon whisk. Continue folding in the flour mixture, 1/4 cup at a time. Gently whisk 1 cup of the batter into the cocoa paste to lighten it. Fold in the remaining batter with a large rubber spatula. Pour the batter into 2 jumbo-muffin pans. Run a knife through the batter several times to remove any air pockets. Bake on the lowest shelf in oven for 30 minutes, or until the cakes spring back when pressed and a tester inserted in centers comes out clean. [Once the cakes are placed in the preheated oven, DO NOT open the oven door for 30 minutes. If you do, the cakes will fall!] Position 4 inverted mugs to hold each of the muffin pans upside down with the cakes suspended above the counter. Let cool thoroughly. Run a knife around each cake to release it, then turn the cakes out of muffin pans. Per serving: 177 Calories; less than one gram Fat (2% calories from fat); 6g Protein; 38g Carbohydrate; 0mg Cholesterol; 119mg Sodium NOTES : Recipe Source: Food & Wine Feb 1998 Discussion: []Do you use regular cocoa or the European kind? [candice] Regular. Contributed to #FareShare IRC chat, 13 February 1999 by candice. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White and Dark Chocolate Roll Recipe By : Australian Women's Weekly Chocolate Cookbook Serving Size : 1 Preparation Time :0:00 Categories : FareShare Chat 035 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 pound butter -- [250g] 1 teaspoon vanilla -- [5ml] 1 1/4 cups castor sugar -- [250ml] 7 eggs -- separated 3/4 cup all-purpose flour -- [180ml] 1/4 cup cornstarch -- [60ml] 200 grams dark chocolate -- melted [6 1/2 oz] 1/3 cup castor sugar -- extra **White Chocolate Filling** 300 grams white chocolate -- melted [10 oz] 1 ounce butter -- melted [30grams] **Chocolate Icing** 3 ounces dark chocolate -- melted [90grams] 1/2 ounce butter -- melted [15grams] Castor sugar is very finely granulated sugar, sometimes called berry sugar. It is NOT powdered sugar. Grease a 10x12-inch [25x30cm] jelly roll pan, line the base with paper then grease the paper. Combine the butter, vanilla and first amount of sugar in a medium bowl. Beat until light and fluffy; add egg yolks and beat until combined. Beat in the flour and cornstarch on low speed. Divide batter into 2 large bowls. Stir cooled chocolate into one of the bowls. Beat egg whites in a medium bowl until soft peaks form. Gradually add extra sugar, beating until it is dissolved. Divide eggwhite mixture equally between the two bowls of batter. Fold in gently in two batches. Spread 1/2 cup of the chocolate batter into the prepared pan - this will make a very thin layer. Grill for 45 seconds to 2 minutes or until chocolate batter is baked through and lightly browned. Spread 1/2 cup of plain batter on top of the baked chocolate layer and grill as before. Repeat 4 times, building up 10 layers. Immediately turn cake onto teatowel, remove lining paper; roll cake firmly in grease- proof paper; cool. When cold, unroll and spread with filling, then re-roll. Wrap roll in foil, refrigerate for 1 hour. Remove roll from refrigerator, spread all over with chocolate icing, until set. White Chocolate Filling: Combine chocolate and butter in small bowl, stir until smooth and spreadable. Chocolate Icing: Combine chocolate and butter in small bowl, stir until smooth and spreadable. From The Australian Women's Weekly Chocolate Cookbook; ISBN 0 949892 89 0. Hallie's comments: I haven't tried this one but it looks very good. Formatted for MasterCook by Hallie du Preez. Discussion: For Castor Sugar: Someone told me to use granulated and run it through the blender. [allium] Right, if you can't find it in the stores just do that. Don't overdo it though - you don't want a powder. Contributed to #FareShare IRC Chat, 13 February 1999, by allium.   - - - - - - - - - - - - - - - - - -