Friday, May 11, 2007

Thinking about tomorrow...

and wondering if we can make a giant cake out of these recipes. We have at least 20 people in attendance tomorrow and at least two of the boys who are coming are allergic to milk; I just don't feel like saying "oh, except for you" one more time.

M, Milk-free; E, Egg-free; W, Wheat-free; P, Peanut-free; S, Soy-free; N, Nut-free

Double Layer Birthday Cake
M, E, P, S, N
3 cups cake flour
1 3/4 cups sugar
1 1/4 cups water
1/2 cup shortening
3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.

Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs.

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Cocoa Frosting
M, E, W, P, S, N

1/2 cup milk-free, soy-free margarine, softened
1/2 cup Hershey's® unsweetened cocoa powder
2 2/3 cups unsifted confectioners sugar
1/4 cup water
1 tsp. vanilla extract
Beat margarine on medium speed in large mixer bowl until softened, about 1 minute. Add remaining ingredients. Beat on low speed until ingredients are moistened. Beat on medium speed until creamy.

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Hershey’s Special Dark Bark
M, E, W, P, S, N

1 (8-oz.) package of Hershey’s Unsweetened Baking Chocolate, broken into pieces
1/4 cup plus 1 tsp. shortening
1/8 tsp. vanilla extract
2 cups confectioners sugar

Grease 9x9-inch pan. Set aside. In medium bowl, microwave chocolate and shortening on high for 1 1/2 to 2 minutes, until mixture is melted and smooth when stirred. Add vanilla extract. Gradually stir in sugar. If mixture becomes too thick, knead with clean hands. Spread out in prepared pan. Cover tightly. Refrigerate until firm. Break into pieces. Store, well covered, in refrigerator.

Note: After changing the formulation on its Special Dark chocolate bar to include milk, Hershey’s developed this recipe for milk-allergic consumers.

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