2 tablespoons frozen cherry-pomegranate juice concentrate, thawed
Fresh sweet cherries with stems
Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Divide marshmallows between pans.
In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.
In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)
Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.
In a small bowl, beat butter and confectioners’ sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.
Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.
Tip: To frost sides as well as top of cake, double amounts for frosting.
Semisweet Chocolate Icing: In small saucepan heat 1/2 cup semisweet chocolate pieces, 2 tablespoons margarine or butter, 1 tablespoon light corn syrup and 1/4 teaspoon vanilla over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.
Best of Both: Vanilla and Chocolate Photo by A. Jones
Grease and lightly flour a 10-inch fluted tube pan. Combine flour, baking powder, baking soda and salt. Set aside.
In a large mixing bowl beat margarine or butter on low to medium speed with an electric mixer about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Add flour mixture and buttermilk alternately to beaten mixture, beating at a low speed after each addition just until combined. Reserve 2 cups batter. Turn remaining batter into prepared pan.
In a small mixing bowl combine chocolate-flavored syrup and reserved 2 cups batter. Beat at a low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do NOT Mix.
Bake 350 degrees for 50 minutes. Cool 15 minutes on a wire rack. Remove from pan; cool completely on wire rack. Drizzle cake with Semisweet Chocolate Icing.
In a large bowl, beat the butter, oil and sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, baking powder, cinnamon and cloves; gradually add to batter alternately with buttermilk, beating well after each addition. Fold in zucchini.
Pour into a greased 13×9 inch baking pan. Bake at 325 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes.
Meanwhile, in a small bowl, combine the frosting ingredients. Spread over warm cake. Broil 4 to 6 inches from heat for 2 to 3 minutes or until golden brown. Cool completely.
Originally published as Chocolate Zucchini Cake in Taste of Home June/July 2006, pg.39
1/2 c. plus 2 tsp. canola oil, plus more for the pan
1 1/2 c. all-purpose flour (7 ounces)
5 ounces semisweet chocolate, melted
1 1/2 tsp. cinnamon
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. baking powder
1 c. sugar
2 large eggs, lightly beaten
1 1/2 tsp. pure vanilla extract
2 packed cups shredded zucchini (9 ounces)
Heat oven to 350 degrees F. Brush an 8 1/2-by-4 1/2-inch loaf pan with oil and dust with flour, tapping out the excess.
Stir together the chocolate and 2 teaspoons of the canola oil. Set aside to cool to room temperature.
Whisk together the flour, cinnamon, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl; set aside.
In a separate bowl, whisk together the remaining 1/2 cup canola oil, sugar, eggs and vanilla. Stir in the zucchini. Add the wet ingredients to the dry ingredients and whisk vigorously to combine, about 1 minute.
Transfer half the batter to the prepared pan. Pour half the chocolate into the pan. Repeat with the remaining batter and chocolate. Using a toothpick, swirl the chocolate and batter together to create a marbled pattern. Make sure to incorporate the batter at the bottom.
Bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes. Cool in the pan for 15 minutes. Transfer to a wire rack and let cool completely.
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
In a small bowl, combine the cookie crumbs, butter and sugar. Press onto the bottom of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, buttermilk, cocoa and vanilla. Add eggs; beat on low speed just until combined. Stir in food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
Bake at 325° for 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Frost top of cheesecake. Refrigerate until serving.
Yield: 16 servings.
Originally published as Red Velvet Cheesecake in Country Woman December/January 2012, p42
1) Grease a 9″ x 5″ loaf pan and preheat your oven to 350°F.
2) In a medium-sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside. In your mixer’s bowl, combine the brown sugar and oil until well-blended.
3) Add the eggs one at a time, beating until well-incorporated.
4) Stir in the dry ingredients, and beat on medium speed for about 30 seconds, until well combined.
5) Stir in the banana, coconut, and flavors, and blend well.
6) Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting.
It’s often difficult to be sure gluten-free quick breads are fully baked in the middle. A cake tester inserted into the center may come out crumb and batter free before the bread is fully baked; thus, using an instant-read thermometer is a good idea.
Want a quick treat that’s gluten-free? Check this out first —