Chocolate cake

2 ½ c APF 2 c water
2 ¼ c sugar ½ c butter
¾ c cocoa ½ c shortening
1 ½ tsp baking soda 1 T vanilla
2 eggs

Pre-heat oven.

Cream the butter, shortening and sugar until smooth or well-blended. Add eggs one at a
time. Add vanilla.
Mix dry ingredients together. Add alternately dry and liquid ingredients, dry first, dry last.
Bake at 320F until when you insert a toothpick, it comes out clean.
Frosting:

1 can condensed milk

½ can evap
1 c cocoa
1 ½ tsp baking soda
2 T butter

In a saucepan, mix all ingredients together in a low heat.

Or boiled icing:

½ c egg white
1 tsp cream of tartar
½ c water
2 c sugar

Boil sugar in a saucepan, don’t stir, boil until soft.

Red Velvet cake with a twist (Southern)

2 c APF 2 eggs
1 tsp baking soda 1 c buttermilk
1 tsp baking powder 2 tsp vanilla
1 tsp salt 1-2 oz red coloring
2 T unsweetened cocoa powder 1 tsp white distilled vinegar
2 c sugar ½ c coffee
1 c vegetable oil

1. Pre heat oven to 325F.

 2. In a medium bowl, whisk together flour, baking soda, baking powder, cocoa and salt
and set aside.
3. In a large bowl, combine the sugar and vegetable oil. Mix in the eggs, buttermilk,
vanilla and red food coloring until combined.
4. Stir in the coffee and white vinegar.
5. Combine the wet ingredients with the dry ingredients a little at a time mixing after
each addition, until combine.
6. Generously grease and flour two round, 9 inch pans with shortening and flour. Pour the
batter evenly in each pan.
7. Bake for 30-40mins in the middle rack or until a toothpick inserted in center comes out
clean. Do not overbake as cake will continue to cook as it cools.
8. Let the pans cool in a cooling rack until the pans are warm to the touch. Slide a knife
or offset a spatula around the inside of the pans.
9. Frost the cake.

Buttermilk frosting:
½ c water, softened
1 (16oz) powdered sugar
1 tsp vanilla extract
4-5 T buttermilk

Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered
sugar, beating at low speed until blended. Slowly beat in vanilla and 4 T buttermilk. Increase
speed to medium and beat until smooth. If desired, beat in remaining 1 T buttermilk, 1 tsp at
a time, until desired consistency is reached.

Sponge Cake

8 egg yolks
¾ c sugar
2 ¼ c cake flour ( 2c APF)
1 T baking powder
1 tsp salt
½ c oil
¾ c water (flavouring)
1 tsp cream of tartar
8 egg whites
¾ c sugar

Beat sugar with yolks. Add salt, oil water, then add flour and baking powder
Beat egg whites with cream of tartar, adding sugar gradually. Beat until they hold a peak.
Fold in flour mixture into eggs whites. Cook/bake at 350 F.
Note: Divide the mixture. For the swiss roll, dissolve 1T instant coffee and mix it with the batter.
Mocha icing Recipe:

2 egg whites ¾ c sugar

1/8 tsp salt 1T coffee dissolved in ½ hot water
1 T sugar 12T softened butter
1 T instant coffee

Beat the egg whites until frothy.

Add salt, 1T sugar and 1T coffee. Beat at medium speed until soft peak. Set aside.

In a sauce pan, combine dissolved coffee and sugar. Stir until sugar is dissolved. Bring to a
boil over moderate heat (no need to stir)
Boil for 2-3 minutes.

Remove from heat and slowly pour hot syrup into whites, beating constantly until meringue is
cool to the touch.
Add softened butter (1T at a time) beating well after each addition until mixture is smooth.

Mocha Filling:

½ tsp vanilla
¼ c sugar
2T cocoa powder
1tsp instant coffee
240ml cold heavy cream

Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all
the ingredients, minus the cream, in the bowl. Stir about 2 T of the cream into the mixture.
Add the rest of the cold cream and beat just until stiff peaks form.