Easy Double Chocolate Banana Snack Cake

Yield: 1 2 cup Flour; all purpose 1/2 cup Banana; mashed ripe 1 cup sugar 1 tablespoon Lemon juice 2 tablespoon Cocoa; unsweetened 1 teaspoon Vanilla 1 teaspoon Baking soda 3/4 cup Chocolate chips; semisweet 3/4 cup Milk Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda and salt. Make well in centre of ingredients. Add milk, banana, butter, lemon juice and vanilla. Beat with fork till well blended, about 2 minutes. Stir in chocolate chips. Pour into greased 9" square cake pan. Bake in 350F oven for 45-50 minutes or till done. Cool completely. To serve, sprinkle with icing sugar. from the Cooking with Milk calendar

18 MINUTE CHOCOLATE CAKE

Yield: 12 Servings 2 cup FLOUR 1 3/4 cup SUGAR 1/4 teaspoon SALT 4 tablespoon COCOA 1 cup COLD WATER 1/2 cup VEGETABLE OIL 1/2 cup BUTTER 1/2 cup BUTTERMILK 2 x EGGS 1 teaspoon SODA COMBINE FLOUR, SUGAR, SALT AND COCOA IN A LARGE BOWL. MIX IN A SAUCE PAN, WATER, OIL AND BUTTER. BRING TO A BOIL. POUR INTO DRY MIX AND BEAT UNTIL SMOOTH. ADD BUTTERMILK, EGGS AND SODA. BEAT; BATTER WILL BE THIN. POUR INTO WELL GREASED JEELY ROLL PAN. COOL ON A WIRE RACK; WHILE STILL A LITTLE WARM, FROST WITH ROCKY ROAD FROSTING (SEE RECIPE ON PAGE XX).

ACROBAT CHOCOLATE POLENTA CAKE

Yield: 8 Servings 12 ounces Semi-sweet chocolate 3/4 pounds Sweet butter 8 Egg yolks 1 cup Brown sugar 1/3 cup White sugar 1/3 cup Ground almonds 1 tablespoon All-purpose flour 1/4 cup Cornmeal 8 Egg whites 1 tablespoon Cream of tartar In a large saucepan over very low heat, melt chocolate. Add butter, stir until melted and remove from heat (the mixture should be body temperature, not too hot to touch with a finger). In a large bowl, combine egg yolks, brown and white sugar, and stir until well mixed. Add the chocolate, and stir well until combined. In a small bowl, combine almonds, flour and cornmeal, stir until well mixed. Pour this into the chocolate and stir until combined. In a large bowl with an electric mixer, beat the egg whites with cream of tartar until they form stiff peaks. Fold the egg whites into the chocolate in three batches. Chef Dale Nichols warns that folding egg whites into chocolate takes a real knack and suggests using your hand as the paddle. To do this by hand, use your hand as a paddle and push your palm down to the centre of the bowl, and slide up the side of the bowl and turn your hand over. Do not over-mix or you will knock the air out of the egg whites causing a much denser texture. Bake in a buttered, floured 10 inch spring form pan for 5 minutes at 400F. Reduce heat to 350F and bake for another 20 to 30 minutes, or until cake tests done in the centre. Let cool completely before removing from pan.

ALL-AMERICAN CHOCOLATE CAKE

Yield: 10 Servings 4 ounces Unsweetened chocolate 1 cup Shortening or 1/2 pounds butter 2 teaspoon Vanilla 2 cup Cake flour 2 cup sugar 1 1/2 teaspoon Baking powder 1 teaspoon Baking soda 1 teaspoon Salt 1 cup Milk 4 Eggs PREHEAT OVEN TO 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack.

CARAMEL CHOCOLATE CHIP CAKE

Yield: 1 Servings 2 cup All-purpose flour 1 cup Packed brown sugar 1/2 cup Granulated sugar 1/2 cup Semisweet chocolate chips, f -nely chopped 1/2 cup Shortening 1 1/4 cup Milk 3 teaspoon Baking powder 1 teaspoon Salt 1/2 teaspoon Baking soda 1 1/2 teaspoon Vanilla extract 3 Eggs 1 Caramel fluff frosting recip - Preheat oven to 350 degrees. Grease and flour a 13 x 9 x 2" rectangular baking pan. Beat all ingredients except Caramel Fluff in a large bowl on low speed for 30 seconds, scraping bowl constantly. Neat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan. Bake until a wooden pick inserted in center comes out clean, about 40 to 45 minutes; cool completely. Frost with Caramel Fluff. Store in refrigerator.

OLD WORLD CHOCOLATE CAKE

Yield: 12 Servings 1 1/2 cup Cake Flour; sifted 1 1/4 cup sugar 1/3 cup Cocoa; Baking 1 tablespoon Instant Coffee 1 1/3 teaspoon Baking Soda 3/4 teaspoon Salt 2/3 cup Vegetable Shortening 1 cup Buttermilk 1 teaspoon Vanilla Extract 2 each Eggs; Large -----------------------SWEETENED WHIPPED CREAM----------------------- 1 cup Heavy Whipping Cream 2 tablespoon sugar 1 teaspoon Vanilla Extract sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. Add the shortening, 2/3 cup of the buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes. Add remaining 1/3 cup of buttermilk and eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; and completely cool. Place one cake layer on serving palte. Spread with Sweetened Whipped Cream. Top with second cake layer. Frost cake with remaining Sweetened Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Plice cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. DO NOT oherbseat. (If you do, you will have butter.)

OLD-FASHIONED CHOCOLATE CAKE

Yield: 1 Cake 3/4 cup Butter or margarine -- softened 1 2/3 cup sugar 3 Eggs 1 teaspoon Vanilla extract 2 cup All-purpose flour 2/3 cup Hershey's Cocoa 1 1/4 teaspoon Baking soda 1 teaspoon Salt 1/4 teaspoon Baking powder 1 1/3 cup Water 1/2 cup Hard peppermint candy, opt. -(finely crushed) Add'l hard peppermint candy --(crushed), optional FROSTING 6 tablespoon Butter or margarine - softened 2 2/3 cup Powdered sugar 1/2 cup Hershey's Cocoa 1/3 cup Milk 1 teaspoon Vanilla extract Heat oven to 350 degrees Fahrenheit. Grease and flour two 9-inch round baking pans or one 13x9x2-inch baking pan. In large mixer bowl, combine butter, sugar, eggs and vanilla; beat on high speed of electric mixer 3 minutes. Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating until blended. Add candy, if desired. Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with ONE-BOWL BUTTERCREAM FROSTING. Just before serving, garnish with peppermint candy, if desired. 8 to 10 servings. One-Bowl Buttercream Frosting: In small mixer bowl, beat butter. Add powdered sugar and cocoa alternately with milk; beat to spreading consistency (additional milk may be needed). Blend in vanilla. About 2 cups frosting. Variation: Chocolate Cupcakes: Fill paper-lined muffin cups (2-1/2 inches in diameter) 2/3 full with batter. Bake at 350 degrees Fahrenheit for 20 to 25 minutes; cool. Frost. About 2-1/2 dozen cupcakes. Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens. Meal-

OLD-FASHIONED CHOCOLATE ICEBOX CAKE

Yield: 6 Servings 4 Eggs; separated 1 dash Salt 2 ounces Chocolate; semisweet 2 oz 2 tablespoon Powdered sugar 2 tablespoon -Water -Whipped cream Line a 4-by-8-inch loaf pan with plastic wrap. Make a layer of ladyfingers with the flat side up in the bottom of the pan, covering the entire bottom evenly. Whip the egg whites with a dash of salt, until stiff. Set aside. Combine the chocolate, sugar, and water in the top of a double boiler. When the chocolate is melted, add the egg yolks and beat with an electric mixer (no need to wash beaters after whipping the whites), beating at high speed, until mixture is light and fluffy. Fold the egg whites into the chocolate mixture. Turn half the mixture into the pan lines with ladyfingers. Top with another layer of ladyfingers. Cover with remaining chocolate mixture and still another layer of ladyfingers. Cover and chill 24 hours, until set. Unmold onto serving platter and decorate with whipped cream. Recipe From:Great Old-Fashioned American Desserts

OLD-FASHIONED DEEP CHOCOLATE LAYER CAKE

Yield: 1 Servings 1 3/4 cup sifted all purpose flour 3/4 cup Unsweetened cocoa powder 1 teaspoon Baking soda 1/4 teaspoon Salt 2 large Eggs 2 cup sugar 1/2 cup ( 1 stick) unsalted butter, -cut into 4 pieces, room -temperature 2 teaspoon Vanilla extract 1 cup Buttermilk 5 1/2 ounces Semisweet chocolate, -coarsely chopped 1/2 cup Plus 3 tablespoons unsalted -butter, cut into small -pieces 4 cup Powdered sugar (about 1 -pound) 1 tablespoon Unsweetened cocoa powder -Pinch of salt 1 tablespoon Plus 1 teaspoon Vanilla extract 7 To 8 tablespoons sour -cream Have a piece of this cake with a cold glass of milk, and you 're a kid all over again. Cake Position rack in center of oven and preheat to 350''F. Butter three 9-inch diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment or waxed paper. Butter paper. Dust pans with flour; tap out excess. For cake: Insert Steel Knife. Place flour, cocoa, baking soda and salt in work bowl. Process to "sift," about 5 seconds. Transfer contents of work bowl to large sheet of waxed paper. Place eggs, then sugar into work bowl. Process until mixture is thick, about 1 minute. Add butter and vanilla. Process until mixture is fluffy, stopping to scrape down sides of work bowl, about 1 minute. Mix dry ingredients into egg mixture alternately with buttermilk in about 3 additions each, pulsing just to combine each addition. Divide batter evenly among prepared pans (about 1% cups in each). Bake until tester inserted in center of cakes comes out clean, about 24 minutes. Cool cakes in pans on racks 10 minutes. Run small sharp knife around pan sides to loosen cakes. Turn out onto rack. Peel off paper. Cool. For frosting: Melt chocolate and butter in heavy small saucepan over low heat, stirring until smooth. (Or to microwave: Place chocolate and butter in 4-cup microwave-safe bowl. Cook uncovered on High 1 minute. Stir well. Cook on High until almost melted, about 30 seconds longer. Stir until chocolate mixture is smooth.) Steel Knife: Place powdered sugar, cocoa and salt in work bowl. Process to "sift," about 5 seconds. Add chocolate mixture and vanilla. Process until just combined, about 5 seconds. Add 4 tablespoons sour cream. Process to blend, about 8 seconds. Scrape down sides of work bowl. Thin to spreadable consistency by adding enough remaining sour cream by tablespoons, processing to blend after each addition. Place 1 cake layer on serving platter. Spread with 3/4 Cup frosting. Top with second cake layer. Spread with 3/4 Cup frosting. Top with third cake layer. Spread remaining frosting over top and sides of cake. (Can be prepared I day ahead. Refrigerate until frosting is firm, then cover and keep refrigerated. Bring to room temperature before serving.) 12 servings From the files of Al Rice, North Pole Alaska. Feb 1994

OPRAH'S CHOCOLATE TOFU CAKE

Yield: 1 Serving FILLING Light vegetable oil cooking; - spray 8 ounces Firm tofu 1/4 cup Part-skim milk ricotta chees 4 ounces Light cream cheese 1/4 cup Pure maple syrup 3 tablespoon Unsweetened cocoa powder 1 tablespoon Ground cinnamon 2 large Egg whites 3 tablespoon Light Irish cream liqueur 1 tablespoon Coffee liqueur TOPPING 1/2 cup Nonfat sour cream or plain; -nonfat yogurt 1 teaspoon Pure vanilla extract 1 tablespoon honey Preheat oven to 350~. Coat a 10" glass pie plate with 3 sprays of the spray. In the bowl of a processor, combine the tofu, ricotta cheese, cream cheese, syrup, cocoa, egg whites, cinnamon and liqueurs. Puree until smooth and pour into prepared pie plate. Place the pie plate on the center rack of the oven. On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour. While the cake is baking, combine all topping ingredients and whisk thoroughly. When the cake has cooled for an hour, remove it from the oven. Spread the topping on evenly, decorate if you wish and return it to the oven. Bake for about 10 minutes more, until the topping sets.

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