Recipes-2-cakes

GINGERBREAD

 1/3 cupflour1/2 cupFair Trade brown sugar
3/4 tsp.cinnamon1/2 cupbutter or margarine
3/4 tsp.ginger1/2 cupboiling water
1/2 tsp.allspice1/2 cupFair Trade molasses
1/2 tsp.salt1 eggslightly beaten, free range organic if possible
1/2 tsp.baking powder  
1/2 tsp.soda  

Pre-heat oven to 350*F. Grease bottom only of 8" or 9" square pan.

In a large bowl, mix all dry ingredients. Add remaining ingredients and mix until well blended. Turn batter into prepared pan and bake 30-40 minutes until pick inserted in center comes out clean.

Serve slightly warm with whipped cream.

CHOCOLATE SHEET CAKE

1 2/3 cupFair Trade granulated sugar1 cupwater
2 cupsflour1/4 cupFair Trade baking cocoa
1/4 tsp.salt1/2 cupplain low fat yogurt
1 tsp.soda2 eggsfree range organic, if possible
1 cupbutter or margarine  

Pre-heat oven to 375*F. Grease a 10 1/2" x 15 1/2" pan and set aside.

Combine sugar, flour, soda and salt in a large bowl. Set aside.

In a small saucepan bring the butter/margarine, water and cocoa to a boil. Remove from heat and add to dry ingredients. Stir well, then add yogurt and eggs and stir again until well mixed. (Batter will be thin.) Pour batter into prepared pan and bake for 25 minutes at 375*. Allow cake to cool slightly, then frost with Cocoa Butter Frosting.

COCOA BUTTER FROSTING

1/2 cupbutter or margarine4 cups Fair Trade powdered sugar
6 Tbsp.milk1 tsp.vanilla extract
1/4 cupFair Trade baking cocoa  

Combine milk, butter/margarine and cocoa in a medium saucepan. Bring to a boil over medium heat, stirring to prevent scorching. Boil this mixture until it is completely bubbly, then remove from heat and add sugar and vanilla. Beat until smooth and spread over warm cake.

FLOURLESS CHOCOLATE CAKE

7 oz.Fair Trade chocolate (71% v.g.)4/5 cupbutter
1 cupFair Trade granulated sugar4eggs, separated - free range organic if possible
1/2 cupwalnuts, chopped  

Preheat oven to 350*. Grease a 10” spring form pan and set aside.

Melt butter and chocolate in a double boiler. Mix the egg yolks with ½ c. sugar. Fold chocolate mixture into yolk mixture. Beat egg whites until frothy and gradually add remaining ½ c. sugar. Fold chocolate mixture into egg whites. Pour batter into prepared spring form pan and sprinkle walnuts over the top. Bake at 350* for 40 minutes.

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