Difference between revisions of "Monleins famous Chocolate Cake"
From Kitchen
Jump to navigationJump to search (Created page with '==Ingredients== * 5 tbsp. cocoa * 2 cups flour * 1 tsp. baking powder * 1/4 tsp. salt * 1/4 cup dry instant coffe * Boiling water * Cold water * 1/2 cup rum * 1/2 pound sweet b…') |
|||
| (One intermediate revision by one other user not shown) | |||
| Line 10: | Line 10: | ||
* 1/2 cup rum | * 1/2 cup rum | ||
* 1/2 pound sweet butter | * 1/2 pound sweet butter | ||
* tsp. Vanilla | * 1 tsp. Vanilla | ||
* 2 cups sugar | * 2 cups sugar | ||
* 3 eggs | * 3 eggs | ||
| Line 24: | Line 24: | ||
# Pour into 9-inch Bundt pan. | # Pour into 9-inch Bundt pan. | ||
# Bake for 70-75 minutes at 325 °F. | # Bake for 70-75 minutes at 325 °F. | ||
# | # Let cake cool in pan for 10 to 15 minutes before turning out. If you don't wait the cake will stick and break. | ||
# You can sprinkle it with powdered sugar. | |||
==Notes== | ==Notes== | ||
You can also use 5 ounces of melted unsweetened chocolate instead of the cocoa, and 1/4 cup more water (fill the 2-cup glass measure to 1 1/2-cup line before adding the rum). [[User:Sara|Sara]] 15:30, 5 June 2011 (UTC) | |||
[[Category:Simone]] | [[Category:Simone]] | ||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Cake]] | [[Category:Cake]] | ||
Latest revision as of 08:30, 5 June 2011
Ingredients
- 5 tbsp. cocoa
- 2 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/4 cup dry instant coffe
- Boiling water
- Cold water
- 1/2 cup rum
- 1/2 pound sweet butter
- 1 tsp. Vanilla
- 2 cups sugar
- 3 eggs
Directions
- In a 2-cup glass measuring cup dissolve the coffee in a bit of boiling water. Add cold water to the 1 1/4-cup line. Add the rum. Set aside.
- Cream the butter in a large bowl.
- Add the vanilla, sugar and beat in well. Blend in the eggs one at a time, beating until smooth after each addition.
- Add the cocoa and beat until smooth.
- Sift together the flour, baking powder and salt.
- Alternately add the sifted dry ingredients in three additions with the liquids in two additions. Don't forget to scrap the bowl with a rubber spatula after each addition. Be careful nor to overwork the batter after flour is added.
- Pour into 9-inch Bundt pan.
- Bake for 70-75 minutes at 325 °F.
- Let cake cool in pan for 10 to 15 minutes before turning out. If you don't wait the cake will stick and break.
- You can sprinkle it with powdered sugar.
Notes
You can also use 5 ounces of melted unsweetened chocolate instead of the cocoa, and 1/4 cup more water (fill the 2-cup glass measure to 1 1/2-cup line before adding the rum). Sara 15:30, 5 June 2011 (UTC)
