Post by Michelle on Jan 15, 2009 12:15:13 GMT -6
Chocolate Cake Recipes (No Eggs)
Easy Chocolate Cake
2 cups flour
1 cup sugar
1 tsp. baking soda
1 cup oil
1 cup water
3 tbsp. cocoa
Mix all above ingredients. Pour batter into a rectangular cake pan. Bake at 350°F for 25 to 30 minutes.
Basic Chocolate Cake
3 cups flour
2 cups sugar
2 tsp. baking soda
6 tbsp. cocoa
1/4 tsp. salt
1 tbsp. vanilla extract
2 tbsp. vinegar
3/4 cup oil
2 cups cold water
Mix the flour, sugar, soda, cocoa, and salt in a large bowl. Add the vanilla extract, vinegar, and oil. Mix well. Gradually add the cold water. Pour cake batter into a two round cake pans or one rectangular cake pan. Bake at 350°F for 25 to 30 minutes. Allow to cool.
Frosting Recipes (No Eggs)
Confectioners’ Frosting I (Two-layer 8” Diameter Cake)
2.5 cups confectioners' sugar
3 tbsp. hot water
2 drops food coloring (optional)
Put the hot water and food coloring in a small bowl and beat in the confectioners’ sugar until the frosting is thick enough to spread. Continue to beat for several minutes until very creamy.
Confectioners’ Frosting II (Two-layer 8” Diameter Cake)
2 cups confectioners' sugar
1/3 cup butter
1 tsp. vanilla extract
2 tbsp. milk
2 drops food coloring (optional)
Add the sugar, butter, and vanilla extract. Stir in the milk and food coloring and beat well, adding more sugar or milk if necessary to get an easily spreadable consistency.
Confectioners’ Butter Frosting
1.5 cups confectioners' sugar
1/3 cup butter
2 drops food coloring (optional)
1 tsp. vanilla extract
1.5 tbsp. hot water
Melt butter over low heat until golden brown. Add optional food coloring, if desired. Add confectioners’ sugar and vanilla. Slowly add between 1 to 2 tbsp. of hot water until the frosting is of spreading consistency.
Creamy Chocolate Frosting
2.5 cups confectioners' sugar
1/4 cup cocoa
1 tsp. vanilla extract
6 tbsp. softened butter
6 tbsp. milk
In medium bowl, stir together confectioners’ sugar and cocoa and set aside. In large bowl, beat butter until creamy. Add 1/2 cup powered sugar mixture, corn syrup, and vanilla, beating until well blended. Add remaining powdered sugar mixture alternately with milk until of spreading consistency.
Carmel Icing II
3/4 cup dark brown sugar
1/2 cup butter
3/4 cup milk or cream
2 cups sugar
Combine all ingredients in a large saucepan and bring to a hard boil. Remove from heat. Continue to stir until smooth.
Granulated Sugar Icing
2 tbsp. flour
1 cup milk
1 cup butter
1 cup granulated sugar
1 tsp. vanilla extract
In a saucepan, combine the flour and the milk. Heat until the mixture thickens. Allow to cool. In another bowl, cream the butter, sugar, and vanilla extract and beat until fluffy. Add the cool milk mixture and continue beating until all the sugar is dissolved (this takes some time).
Other No Egg Cake Recipes
Shortcake (No Eggs)
2 cups wheat flour
3 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
4 tbsp. shortening or butter
½ cup milk
½ cup water
Preparation: Sift wheat flour, add sugar, baking powder, and salt, and sift again. Work shortening into dry mixture. Add liquid all at once and mix quickly just enough to dampen the dry mixture thoroughly. Spread into a round or square pan.
Cook: Bake at 400°F for 15 minutes. When done, cut into squares, split open, and spread with butter, honey, jam, or fruit.
Apple Cake (No Eggs)
2 cups bread crumbs
1 tbsp. sugar
½ cup butter
2 ½ cups tart applesauce
1 cup whipping cream
2 tbsp. jam for decoration
Brown crumbs with sugar and butter. Alternate layers of crumbs and applesauce in serving dish. Refrigerate. Top with whipped cream and dabs of jelly. For a crunchy cake, serve immediately. The crumbs will get moist the longer they sit.