Triple Chocolate Fudge Cake with Coconut Cream Filling

Coconut Frosting

Ingredients:

6 oz.       Evaporated Milk

2/3 C      Sugar

1/4 C      Butter/margarine

1             Egg (beat egg very well before adding!)

               Dash of Salt

1 tsp       Vanilla

1 1/3 C   Flaked Coconut

1/4 C      Pecans, finely chopped (optional)

Preparation:

In a sauce pan combine: milk, sugar, butter, egg and a dash of salt.  Cook and stir over medium heat until mixture thickens and bubbles (about 12 minutes).  Add Vanilla, Coconut and Pecans then cool. 

 Note: This is enough to frost the top of a 13x9x2 inch cake or two 8 inch layers.

Coconut Cream Filling

Coconut frosting (from above)

Whipped Cream

Preparation:

Take 1/3 of the coconut frosting and fold in whipped cream until you get a nice consistency (don’t add more than 2 cups).  This will be your filling in between your layers.

Fudge Chocolate Ganache (*I prefer this Ganache*)

1 C         Powdered Sugar            

1/2  C     Cocoa Powder

1/4 tsp    Salt                                                                  

1/3  C     Boiling water

1/3  C     Butter, softened                                               

1  tsp      Vanilla

Preparation:

Combine powdered sugar, cocoa, and salt.  Then add water and butter.  Blend well then add vanilla and stir.

Chocolate Ganache

1 Cup of Chocolate Chips

½ Cup Cream

Preparation:

Put in the microwave for 20 seconds then stir, repeat till melted and smooth.

(Note: Cut the amount in half. This does make a thin ganache to make thicker use less cream)

Cake & Frosting

1 Devils Food Box Cake

1 Chocolate Frosting

Preparation:

Make your favorite chocolate cake or use a Devil’s food box cake in round cake pans.

Make your favorite chocolate frosting or buy a fudgy chocolate frosting.

(Note: Make your cake in a 6 inch or 8 in pan.  The 9 inch makes the cake to thin.)

Assemble Cake as Follows:  

(Note: Assembling the cake works best after you have made all of the above.)

1)      Frost bottom layer entirely with your chocolate frosting.

2)      Pipe the chocolate frosting around the edge on the top of the first layer.

3)      Fill the coconut cream filling on the top of the first layer.

4)      Drizzle the chocolate ganache on top of the first layer.

5)      Place second cake layer on top of the first.

6)      Frost entire cake with chocolate frosting.

7)      Spread the coconut frosting in a circle on top of the cake.

8)      Use the chocolate ganache around the top edge of the cake to and drip down the sides of the cake.  Then make a lattice design on top. 

9)      Use the remaining chocolate frosting to decorate cake – optional.

Strawberry or Raspberry Ice Cream

4 eggs
2 cups sugar
½ tsp salt
2 Tbsp vanilla

Mix egg, salt & vanilla. Gradually add sugar, mix well until sugar is dissolved

Add
4 cups cream
4 ½ cups milk
2 cups smashed berries sweetened with ½ cup of sugar

Put into ice cream maker. Be sure to add plenty of rock salt in your ice.

Milk measurement may not be exact just pour milk into the freezer until it fills to the mark on the side that you are not supposed to fill above.

Lasagna

1-2 boxes of Lasagna Noodles
2 bottles (24 oz each) of Ragu or Prego
2 lbs of Cottage Cheese
4 Eggs
2 lbs Hamburger
3 Tbsp Oregano leaves
3 Tbsp Basil leaves
3 Tbsp Marjoram leaves
Onion chopped
Cheese Mozzarella

Brown hamburger and drain add the chopped onion, oregano, basil, marjoram, salt, pepper and cook.  Take off heat and add sauce.  Add 1/4 of the sauce bottle of water to the mixture.  In a separate bowl combine whip the eggs and then add cottage cheese (add 2 eggs per lb of cottage cheese).

Layer in pan:
-Sauce/meat mixture in bottom
-Noodles
-Sauce
-Cottage Cheese
-Cheese
-Noodles
-Sauce
-Cottage Cheese
-Cheese
-Noodles
-Sauce
-Cheese

Cover with tin foil and bake at 375 for 1 hour and 15 minutes.  Place cook sheet under pan in case if it spills over.  Cook the last 15 minutes uncovered.

Let set for 15 minutes before serving.

Cilantro Lime Rice

4 C Chicken Broth 

2 C Uncle Ben's Original Long Grain Rice 

2 Cloves of Garlic 

1/2 Bunch of Cilantro 

1 Can Green Chilies-(or equivalent fresh) 

1/4 Onion 

1/2 Limes Juice 

Blend garlic, cilantro, green chilies, onion & lime juice together in food processor. Add all ingredients to your rice cooker stir and cook stirring a few times in between.

Strawberry Buttercream Frosting

Ingredients:

1 cup Butter (softened)

1 cup Strawberries (chopped)

1 bag powdered sugar (32 oz)

1 tsp vanilla

1/4 almond extract (optional)

Directions:

Whip butter until creamy.  Slowly add strawberries and powdered sugar. (extra powdered sugar can be added until you reach desired consistency add vanilla or almond extract for flavor.

Homemade Oreo's

Ingredients:
Devil's Food Cake Mix
1/3 cup Shortening
2 Eggs

Directions:
Mix all ingredients together.  Roll into dime size balls and place on cookie sheet.  Bake at 350 for 8 minutes.  Frost backs of cookies with vanilla frosting and sandwich together.

Strawberry Nutella Chocolate Cake

Cake Ingredients:

·         2 sticks Butter

·         4 Tablespoons (heaping) Cocoa Powder

·         1 cup Boiling Water

·         2 cups Flour

·         2 cups Sugar

·         1/4 teaspoon Salt

·         1/2 cup Buttermilk

·         2 whole Eggs

·         1 teaspoon Baking Soda

·         1 teaspoon Vanilla

·         1-1/2 cup Nutella

 Strawberries:

·         2 pints Strawberries, Hulled And Sliced

·         1/4 cup Sugar

·         1 teaspoon Vanilla (optional, I prefer without)

Whipped Cream Or Use Cool Whip

·         1 cups Heavy Cream

·         1/4 cup Powdered Sugar

Preparation Instructions:

·         Preheat the oven to 350 degrees. Line 2 round baking pans with parchment, then spray the parchment with baking spray.

·         In a large mixing bowl, mix together the sugar, flour, and salt.

·         In a measuring pitcher or bowl, mix together the buttermilk, baking soda, eggs, and vanilla. Set aside

·         In a medium saucepan, melt the butter. Add the cocoa and stir it until smooth. Pour in the boiling water, let the mixture bubble up for 20 seconds or so, then turn it off and set it aside.

·         

·         Stir in the hot chocolate mixture into the flour mixture, stirring gently until it's halfway combined and less hot. Pour in the buttermilk mixture and continue stirring gently until the batter is all combined.

·         Pour the batter into the pans and bake them for 20-25 minutes (start with 20 and check, you don't want to over cook), until they're just set. Remove them from the pans and set them aside to cool completely.

·         Prepare the strawberries by stirring them with the sugar and the vanilla. Let them macerate for 15 minutes, then drain off the excess juice.

·         Whip the cream with the powdered sugar.

Note: Don't assemble more than an hour before serving

·         To assemble: Cut the top of each cake off so it is flat. Turn one layer upside down on a serving platter. Spread half the Nutella all over the surface. Spread a thin layer of whipped cream (half or less) and top with half the strawberries Place the second layer upside down on top and repeat with the rest of the Nutella, whipped cream, and strawberries. Keep chilled until serving. Cut with a serrated knife!