Best Food Recipes

Ingredients:

1 chocolate cake mix

1 package Jello chocolate fudge instant pudding

½ cup vegetable oil

4 eggs

¾ cup Kahlua

½ cup cold strong coffee

6 Tablespoons butter or margarine

1 pound box powdered sugar

3 Tablespoons unsweetened cocoa

3 Tablespoons Kahlua

3 Tablespoons hot strong coffee

Directions:

Preheat oven to 350 degrees Fahrenheit and prepare a cake pan by greasing and flouring and then set aside until needed.

Using a large bowl and an electric mixer add the cake mix, chocolate pudding, oil, eggs, ¾ cup Kahlua and ½ cup cold coffee and then beat until thoroughly mixed and then beat for about 2 or 3 more minutes.

Pour this cake batter into the prepared cake pan and bake in oven for approximately 45 to 60 minutes depending on the size and type of cake pan you are using or until done. Check by using toothpick method to ensure the cake is done. After cake is done, allow for 20 to 30 minutes of cooling time. You will not frost this cake until it is completely cooled.

To prepare the Kahlua frosting you will cream the butter or margarine and then add the powdered sugar and cocoa and cream well. Keep beating this mixture as you slowly add the Kahlua and then the hot coffee. Beat until it is a smooth yet thick consistency for spreading over the cake.

2 ½ cups of all-purpose flour

1 ½ cups of regular sugar

1 teaspoon of baking powder

1 large teaspoon of cocoa powder

1 cup of fresh buttermilk at room temperature

1 ½ cups of vegetable oil

2 large eggs

2 tablespoons of red food coloring

1 teaspoon of white distilled vinegar

1 teaspoon of vanilla extract

3 teaspoons of vegetable oil for greasing the cake pans

9 inch baking pans - 3

Method:

1. Preheat a conventional oven to 180°C.

2. Separate the egg whites and yolks.

3. Add the sugar to the yolks and whisk well.

4. Add the vegetable oil, buttermilk and vinegar and blend well until the sugar is fully dissolved.

5. In a separate bowl, take the egg whites and whisk to get to dropping consistency.

6. Add the red food coloring to the egg whites, whisk some more and keep aside.

7. Sift together the flour, cocoa powder, baking powder and vanilla extract.

8. Add the flour mixture to the vinegar-buttermilk mix and blend well. There should be no lumps in the mix.

9. Now add the red-colored egg whites to the batter and fold lightly until they are well incorporated.

10. Grease the baking pans with vegetable oil and dust the insides with a little flour.

11. Pour the batter equally in the three pans.

12. Bake the cake in the oven for 30 minutes. If your oven does not have a turntable then turn the cake pans once in between.

13. Once the cakes are done, invert them on a cooling rack and let them cool completely before applying the frosting.

Any red velvet cake is incomplete without delicious cream cheese frosting. Here is what you will need:

2 cups of cream cheese

4 cups of icing sugar

1 teaspoon of vanilla extract

1 cup of unsalted butter

Method:

1. Mix the cream cheese, icing sugar and butter, and beat well until fluffy.

2. Add the vanilla extract and your frosting is ready.

To apply:

-Using a flat spatula, apply the frosting in between the layers of the cake.

-Press the cakes lightly to stick to the frosting.

-Use the rest of the frosting to cover the cake from all sides.

-Cool for 2 hours in the fridge before serving.

Ingredients:

½ cup (100g) white sugar

1 sticks (100g) butter, softened at room temperature

2 eggs at room temperature, lightly beaten

1 teaspoons vanilla extract

1 cups (110g/ 4 oz) All purpose flour

½ teaspoon baking powder

¼ teaspoon baking soda

pinch salt

red, orange, yellow, green, blue, food colouring

Cream cheese frosting for serving. 

Method:

In a large bowl cream the sugar and butter together until light in colour and fluffy in texture about 4 minutes. Use a hand whisk. 

Crack in an eggs, mix in well, and follow with the next egg. and pour in the vanilla extract. Beat for another minute until well combined.

Add in the dry ingredients until just combined - don't over-mix!

Divide the mixture as evenly as you can between 5 bowls.

Add a couple of drops of food colouring to each bowl and mix very gently. - again, do not over-mix!

Spoon the colors between the 4 mugs one spoonful at a time. Lay the different colored cake batter on top to create a marbled effect.

Microwave for 45 seconds "every microwave is different so cooking may vary"

Take care not to over cook the cake or it will dry out fast. 

Decorate your cake with my cream cheese frosting. 

Ingredients:

1 Tablespoon Oil

Pepper and Other Seasonings 

4 Large Eggs

2 Tablespoons Water

Preparation:

Coat the pan with the oil and add the pepper and seasoning and turn the burner to high.

Immediately crack the eggs and mix them with the water right in the still cool frying pan with a fork. Since this recipe takes some direct attention (no leaving it alone!).

With a wooden spatula start gently scrapping the bottom of the frying pan in the center right away.

The moment you see egg start to form on the tip, turn the burner to a medium low and start gentle scrapping the egg from the frying pan from every part of its hot surface. Do not stop for anything that isn’t bleeding or on fire!

The more constant attention you give the eggs, the creamier they will be.

When the eggs look like they are almost dine. Turn the heat off and serve. The eggs will continue to cook a bit on their own.

Salt the eggs to taste.

Enjoy!

Ingredients:

1 graham cracker crust

2 8-ounce packages cream cheese, softened

1/4 cup white sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

Instructions:

Beat the cream cheese until smooth, then slowly add the sugar and vanilla. Beat mixture until well blended.

In a clean chilled bowl, beat the whipping cream until soft peaks form.

Slowly beat the whipped cream into the cream cheese mixture. Spoon filling mixture into graham cracker crust. Chill for 4-6 hours before serving.

Ingredients:

1 cup, Flour

1.5 tsp, Baking powder

2/3 cup, Oil

2/3 cup, Sugar 

2 Eggs

4-5 tbsp, Cocoa powder

1 tbsp Milk

12 tbsp Powder milk 

Icing: 

3 tbsp, Cocoa 

2 tbsp Cadbury  

2 tbsp, Milo

5-6 tsp, Sugar 

Directions:

Mix flour and baking powder in a bowl, in another bowl beat oil and powdered sugar for sometime. Beat egg white and yolk separately and mix both of these in oil and sugar mixture. 

Now add cocoa powder and milk and powdered milk and then beat slowly until forms a soft paste. 

Finally we add the mixture in flour slowly while beating it, until it unites into one another and then we pour this batter into the cake mold, before pouring the mixture into mold make sure u first grease it with oil generously. 

Put the mold in the preheated 20 minutes before oven between 180C & 250C, for about one hour, keep checking after half hour if the cake is ready with a knife. 

One important tip is that never switch the flame again and again while baking, set the temperature once and let it remain till the end. 

After the cake is baked, take it out from oven and after it gets cold remove from the mold and wait for another 20 minutes so that the cake is cold. Serve.