SWEET AND SAUCY CAKE RECIPES
EASY CHOCOLATE SAUCE CAKE RECIPE - LOW-CHOLESTEROL.FOOD.COM
Bakes it's own chocolate sauce. Serve warm with vanilla ice cream or whipped cream. My mom made this for years and I just found the recipe.
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
- Mix brown sugar and cocoa and spread over batter.
- Carefully pour the hot water over all.
- Bake at 350°F for approximately 40 minutes.
Nutrition Facts : Calories 411.9, FatContent 6.2, SaturatedFatContent 1.5, CholesterolContent 2.9, SodiumContent 484.2, CarbohydrateContent 90.4, FiberContent 2.4, SugarContent 69, ProteinContent 3.9
EASY CHOCOLATE SAUCE CAKE RECIPE - LOW-CHOLESTEROL.FOOD.COM
Bakes it's own chocolate sauce. Serve warm with vanilla ice cream or whipped cream. My mom made this for years and I just found the recipe.
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
- Mix brown sugar and cocoa and spread over batter.
- Carefully pour the hot water over all.
- Bake at 350°F for approximately 40 minutes.
Nutrition Facts : Calories 411.9, FatContent 6.2, SaturatedFatContent 1.5, CholesterolContent 2.9, SodiumContent 484.2, CarbohydrateContent 90.4, FiberContent 2.4, SugarContent 69, ProteinContent 3.9
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HARD SAUCE FOR CAKE RECIPE: HOW TO MAKE IT
My grandmother often dressed up leftover plain cake with this sauce. It also goes well with gingerbread. For fun, I love to page through my great-grandmother's old cookbooks.
From tasteofhome.com
Total Time 20 minutes
Category Desserts
Calories 155 calories per serving
From tasteofhome.com
Total Time 20 minutes
Category Desserts
Calories 155 calories per serving
- In a small saucepan, combine the sugar, cornstarch and salt. Gradually stir in water until smooth. Bring to a boil; cook and stir for 15 minutes until smooth, thickened and clear. Remove from the heat; stir in vanilla and butter. Serve warm over cake.
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RADISH AND SWEET POTATO CAKE | ASIAN INSPIRATIONS
Radish and Sweet Potato Cake, made from frying the prepared ingredients together before steaming it for a moist and flavourful savoury cake. Try it now! Brought to you by Asian Inspirations.
From asianinspirations.com.au
Total Time 1 minutes55S
Cuisine Chinese
From asianinspirations.com.au
Total Time 1 minutes55S
Cuisine Chinese
- To Prep Cover dried mushrooms with 2 cups of water in a medium sized bowl. Let them soak in the water until all mushrooms are soft. Use a cheese grater to grate radish and put it in a large bowl. Add in ½ tbsp of salt, mix it all together and leave it for 15 mins. After 15 minutes, squeeze out the excess water from radish and transfer dried radish into another bowl. Add water into the bowl until it covers the radish and wash salt out the from radish by squeezing until dry and transferring it into another bowl. Repeat washing with water to rinse out salt from radish another 2 times. Leave dried radish in a bowl. Use cheese grater to grate sweet potato into the same bowl as the radish. Squeeze out water from shiitake mushroom and chop the mushroom into very small pieces. Keep the water for further use. Put frying pan on the stove and pour 3 tbsp of oil into the pan over medium high. Wait until the oil is hot then add the red shallot and fry for about 30 secs. Add the chopped mushrooms and fry them for about 45 secs before adding the minced garlic and frying it all for about 1 min. Pour all of ingredients with the oil into a bowl. Put it aside. In a large bowl combine the radish, sweet potato, and the mushroom mixture together. Add the rice flour, tapioca flour, wheat starch, 2 tsp of salt, black pepper and sugar into the bowl. Pour 1 cup of soaked mushroom water into the bowl. Mix all together until combined. If the mixture is a bit dry you can add a further ? cup of soaked mushroom water. The mixture should be a thick paste (not very runny). To Cook Transfer the batter to a greased glass or stainless steel tray that will fit into your steamer. Add water to the steamer and put on the gas top. Bring the water to a boil over high heat. When the water is boiling put the mixture tray into the steamer and cover it with the lid. Cook for about 30-45 mins until it is cooked through (test by using a toothpick inserted into the cake; it should come out clean). For the dipping sauce, mix all the dipping sauce ingredients together and adjust the flavour as you like. Put it aside. As soon as the cake has completely cooked, allow it to cool before cutting it or putting it into the fridge overnight. Before eating, transfer the cake onto a chopping board and cut it into squares or triangles. Dust lightly with rice flour and cook them on a frying pan with a little bit of oil over medium heat. Do not crowd the pan and cook both sides until golden brown. After cooking, drain all cakes with paper towels to remove excess oil. To Serve Place the cakes onto a plate, garnish with chopped spring onions and serve it with the dipping sauce. Enjoy!
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