Mocha Cream Cake

Mocha Cream Cake.jpg

Cake:

  • 2 ½ cups sifted plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup boiling water
  • 4 ounces German sweet chocolate, broken into small pieces
  • 1 teaspoon dry instant coffee
  • 1 teaspoon vanilla
  • 1 cup butter
  • 2 cups sugar
  • 4 egg yolks
  • 1 cup buttermilk
  • 4 egg whites, stiffly beaten

Frosting:

  • 2 cups whipping cream
  • 3 tablespoons cocoa
  • ½ cup sugar
  • 3 teaspoons dry instant coffee

Garnish: chopped nuts or pecan halves

Cake: Grease three 9-inch round cake pans. Sift together flour, soda and salt. Set aside. In a small bowl, pour water over chocolate and coffee. Stir to melt, then cool. Add vanilla. Cream butter and sugar. Add yolks one at a time. Add buttermilk alternately with flour mixture. Mix just until blended. Stir in chocolate mixture. Gently fold in egg whites. Bake at 350 degrees F for 30-40 minutes.

Frosting: Combine cream, cocoa, sugar and coffee. Mix well. Chill 1 hour. Whip mixture and frost cake. Garnish with nuts.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Getting Ready for the Fourth of July

Marshmallow Ice Cream Cone Cookies

Marshmallow Ice Cream Cone Cookies

Ingredients:

  • 1 package (about 16 oz.) refrigerated sugar cookie dough
  • 6 ice cream sugar cones, broken into pieces
  • 1 container (about 16 oz.) white frosting
  • 1 package (about 10 oz.) colored miniature marshmallows
  • Colored sprinkles

Method:

Let dough stand at room temperature 15 minutes. Preheat oven to 350 degrees F. Place sugar cones in food processor. Process using on/off pulsing action until finely ground. Combine dough and sugar cones in large bowl, beat until well blended. Shape dough into 3 equal balls. Pat each ball into 9 inch circle on lightly floured surface. Cut each circle into 6 wedges, place 2 inches apart on ungreased cookie sheets. Bake 10 to 11 minutes or until edges are lightly browned. While cookies are still warm, score crisscross pattern into cookies. Cool on cookie sheets 5 minutes. Remove cookies to wire racks, cool completely. Spread 2 inch strip of frosting at wide end of each cookie. Press marshmallows into frosting, top with sprinkles.

Makes 1 ½ dozen cookies

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com