Pound Cakes- Chocolate

Oh that chocolate taste, Who can resist it! I think Chocolate is the most liked ingredient  is the whole world. I have visited Asia, Europe, Bahamas and America, In all places there was wonderful chocolate. Have Friends from the Middle East, South America,  England and the surrounding areas. They all have Chocolate recipes. The cocao beans has made its way all around the world and made an impact. Which has remained for Centuries.

I have a like for the Chocolate. Introduced to it by my Mother, who has introduced all the Kids I know. It's the taste that gets you. Have  made several chocolate cake lately. You know I think they are the best for you, antioxidants and all. Yesterday I made a Chocolate Pound Cake that was the death of cakes. It was the most moist and flavorful cake I have made. Not too hard to make and Baked Beautifully.

You will need a view things.  First of all having a tube 10 inch Bundt pan is a key to a good pound cake. It helps the cake cook evenly. the center round heat and allows the cake to cook in the middle. Producing a uniform cake density. Also  the center removable part allows easier release after cooking. The second thing is a  Measurement Scale.  I use one by Taylor. I found measuring the flour by grams works better. The cake will come out the same each time.

Chocolate Pound Cake

Preheat oven to 325F or 300F for convection oven ( I used a convection oven).
Butter and flour the Bundt pan. 

 Dry Ingredients:

472 grams of Unbleached Flour ( about 3 cups)
1/2 teaspoon each of, Baking soda, Baking powder and  Fine Table Salt
3 Tablespoon Natural Unsweetened Cocoa ( I use Hershey's)
2 Tablespoons Special Dark  Cocoa ( Hershey's)

Mix these together and set aside.

Wet Ingredients:

1 Cup Unsalted Butter, room temp ( very soft, that is the key to this)
1/2 cup solid Vegetable Shortening ( I use Crisco, in the bar not jar)
3 cups fine Sugar

Put the Butter and Shortening in a electric mixer and cream  together for about 2 minutes. add the sugar one cup at a time and continue to cream. after all sugar is added continue to cream for about 5 minutes or until very fluffy.

5 Large Eggs
I cup of  real Buttermilk.
1 tablespoon good vanilla extract ( I use Madagascar )

Add eggs one at a time blending well each each one, til you do not see any egg. after adding the eggs it is time to add the Dry ingredients.

Alternate the Dry ingredients one cup at a time with the Buttermilk. Starting with the Flour and ending with the flour. Be sure to scape the bottom and sides to make sure all the ingredients are Incorporated well.

Add the tablespoon of vanilla and blend. The batter should be thick.

Pour evenly into the prepared bundt pan.
Place in preheated oven and cook for 1 Hour and 45 Minutes , cake tested should come out clean.
cool on rack in pan for 10 minutes. Then Invert pan into plate, remove the pan and serve or let cool.

copyright 2015 by "Auntie E Cookbook/M Dubros"

Fall Time Recipes- Pecan Banana Bread

I have always love Banana Bread. Finding a good recipe can be a challenge. Some time the baking over cooks the outside and the middle is raw. Cooking with the Bananas is also tricky when are they ripe enough.

I have a great recipe, On thing I do is wait for the bananas to ripen, til the peel have dark spots then I put them in the refigerator and wait til the peels are black. That makes then just ripe enough. If you buy the ripen ones at the store (sometime they are reduce to sell) they will ripen for use in a couple days.

With the flour I found using a scale and measuring by grams produce a better bread. Sometimes the cups can be packed too dense or not enough, this causes a heavier or gooier bread. So do invest in a measure scale. I use one from  Taylor*. It is very easy to use and I can add every ingredient and stir together.

 Preheat oven to 350 Fahrenheit . or 325 Fahrenheit . for convection oven.
Butter and Flour a  9x5  Bread/loaf pan.

  Wet  Ingredients
6 Tablespoons of  room temp unsalted Butter ( real butter here)
1 cup of  Fine Sugar
3 Riped Bananas (see instruction above on ripening)
3 beaten large eggs.
1/2 cup Butter Milk (you can use the no fat one)
 1 Tablepoon  Vanilla Paste or a good Mexican vanilla extract)

Cream the butter and sugar together  in a Kitchen aid ( or standup mixer) with paddle til creamy. Stop and scape down the side and botton . Making sure the mixure is creammed.

Add bananas , eggs, Buttermilk and vanilla. blend til well mixed about 3-5 minutes. Stop and scrape as needed. Be sure to scrape bottom.

Dry Ingredients
 2 cups of unbleached Flour ( 315 grams)
 1 teaspoon each of Baking Soda and Baking powder
1/2 teaspoon salt
1 teaspoon Ground Nutmeg

put all Dry ingredients in a bowl and stir together.
Add to  Wet ingredients and mix on low til  flour is incorparated. Then Mix on medium speed for 3 minutes.

Fold in ( mixer on 1) 3/4 cups chopped Pecans.

Put into prepared 5x9 bread/loaf pan.  be sure to not to fill the pan more than 2/3 full. if you have extra use a smaller 4x6 pan to bake the rest.( It will bake for about 35 minutes in the small pan).

 For the 5x9 pan bake for  about 60 minutes in the preheated oven. Start ckecking at the 50 minute time.  Test by inserting a cake tester or clean knife, it should come out clean.

remove and remove from pan, cool on wired rack. Enjoy

copyright 2015 by "Auntie E Cookbook/M Dubros"  

*digital Taylor measuring cup

Recipes Revisited- New York Style Cheesecake

The is recipes revisited. A new segment to the blog. I have been going through the recipes. It is that time of year to resurrect some. with some photos of family get togethers and a  pink pumpkin!  Enjoy.


This is a recipe I have had for years. When in Germany we yearned for New York cheese cake. This recipe was passed around, it is the best I've had. It will serve 8-10 people.

You will need a large spring form pan. Place a pan of water on bottom rack, and preheat oven to 375 degrees Fahrenheit.
Please read through recipe first as there are three steps.

Ingredients:

For Crust;
4 Tablespoon Butter
1/4 cup Sugar
1 egg
1 cup Flour
1 teaspoon Baking powder

Mix all ingredients together with electric mixer until doughy. Stretch and pull dough around bottom and 3/4 way up side of a large spring form pan.

For Filling;
3 packages of 8OZ size Philly Cream Cheese
1 cup sugar
4 eggs
1 tablespoon Vanilla extract.

Start beating one package cream cheese in mixer, continue adding cream cheese one pack at the time until creamy. add Sugar gradually. Add one egg beating well continue adding eggs one at a time til blended. Add vanilla blend well. Pour Filling into crust lined pan.

Place in Middle shelf of an 375 degree Fahrenheit oven for 30-40 minutes.

Topping:

1 cup sour cream
3 teaspoons of sugar
1/2 teaspoon Vanilla
Mix together and spread on Cheese cake. Put Cheesecake back in over and turn over up to 500 degrees Fahrenheit. bake for 5-7 minutes.

Cool in Refrigerator
When completely cooled cut into pieces and top with favorite fruit or not. Enjoy.