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Chocolate Cake Times Three
posted by regnisaw@yahoo.com 10 years ago




Ingredients



“cherrybrook



Cherrybrook Kitchen Gluten Free Chocolate Frosting Mix








“cherrybrook




Cherrybrook Kitchen Gluten Free Chocolate Cake Mix






2 ½ sticks softened margarine



2 tablespoons rice milk



1/2 cup vegetable oil



1 cup cold water



2 teaspoons vanilla



Directions

For the Frosting:


COMBINE the softened margarine, rice milk and frosting mix at medium speed for 2 minutes until well blended


For the Cake:


HEAT oven to 350 degrees


GREASE the bottom and sides of a jelly roll pan


COMBINE oil, cold water, vanilla and mix in a bowl until well mixed, pour into pan


BAKE on the middle rack of your oven for 16-18 minutes, until toothpick inserted in the middle comes out clean



Version 1 You will need:


3 tablespoons confection sugar


IMMEDIATELY upon removing from the oven loosen edges of cake, invert cake onto a towel dusted with confectioners' sugar


TRIM 1/4-inch of hard crust off each long side of the jelly roll cake


BEGIN with the narrow side and roll the cake and towel up together


COOL cake on rack, seam side down, for 10 to 15 minutes


ONCE completely cool unroll and frost the cake, leaving ¼ inch edge around unfrosted


ROLL the cake back up with the frosting inside, set on a plate seam side down


SIFT remaining confectionary sugar over the top, garnish with your favorite fruit
SLICE as needed and enjoy!


Version 2 you will need:


1 pint raspberries


½ cup raspberry jam


2 tablespoon confection sugar


COOL the cake 10 minutes in the pan and then completely on a rack


CUT the cake out with a small round cookie cutter, making an even amount of disks


COMBINE ½ the raspberries with the jam using a fork


SPREAD ½ teaspoon of the jam mixture on ½ of the disks


TOP each with the other disk and holding together roll sides in confectionary sugar


USING a star tip drop frosting on the top of the two layer treat


GARNISH each with a raspberry


Version 3 you will need:


½ teaspoon peppermint extract


Mint leaves


COOL the cake 10 minutes in the pan and then completely on a rack


COMBINE the peppermint extract with the frosting mixing well


FROST the entire top of the cake


SLICE the cake into 2 “ x 3” bars


GARNISH each with a mint leave




tags:  cherrybrook kitchen, cake, desserts, Chocolate Cake Times Three
 
 
 
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