Rich Dark Chocolate Espresso Cake

... Morning everybody! 🙂

This is a rich and dreamy Dark Chocolate Cake that i experimented to perfection, shortly after my favorite cake recipe came-up missing a few weeks ago (i still don’t know where it is!)….I gotta’ say though, that this recipe really stepped-right-up to being my new fav!  It’s a super moist cake- using the oil has something to do with that i’m sure, but if you love good cake, then you should go make this! 🙂

Ingredients:

  • 2 cups Sugar
  • 1-3/4 cups all-purpose Flour
  • 3/4 cup HERSHEY’S SPECIAL DARK Cocoa
  • 1-1/2 teaspoons Baking Powder
  • 1-1/2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 2 Eggs
  • 1 cup Milk
  • 1/2 cup Vegetable Oil
  • 2 teaspoons Vanilla extract
  • 1 cup boiling Espresso or strong Coffee

Directions (cake):

Heat oven to 350°F. Grease and flour two 9-inch round baking pans. (I like to add a round piece of parchment paper to the bottom of my pans but it’s your preference.)

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; With electric mixer beat on medium speed for 2 minutes. Stir in boiling water (batter will be very thin). Pour into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely, then Frost (see recipe below)

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Note: This frosting is just a very basic staple recipe for you today (My best & favorite recipe for chocolate frosting is with my chocolate cake recipe -which is strangely MIA! So i’ll post that recipe for you as soon as i find it!)

“ESPECIALLY DARK” CHOCOLATE FROSTING

  • 1/2 cup (1 stick) Butter or Margarine
  • 2/3 cup HERSHEY’S SPECIAL DARK Cocoa
  • 3 cups powdered Sugar
  • 1/3 cup Milk
  • 1 teaspoon Vanilla extract

Directions: Melt butter, Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Recipe Credit

Ranch Flavored Oyster Crackers

http://ts4.mm.bing.net/th?id=H.4622296299668939&pid=15.1

These crackers are always in high demand at my house, so whenever we make them they are always gone as soon as they are cool enough to eat! 

Ingredients:

  • 1 package of Oyster Crackers
  • 1/2 cup Oil (Vegetable or Olive)
  • 1 Powdered Ranch salad dressing, original flavor
  • 1 tsp. Garlic Power/Salt
  • 1 Tsp. Dill Weed

Directions:

  1. In a large bowl, combine ranch, dill, garlic powder, Dill weed and oil. Stir until well combined.
  2. Add oyster crackers and toss gently until crackers are evenly covered with seasoning.
  3. Spread crackers evenly on a cookie sheet and bake 15-20 minutes or until golden brown. Gently stir about half way through baking.

Bon Appètit!

Banana Bread/Cake

This is a tasty, cake-like, bread recipe. A wonderful way to use up bananas that have gone-by, actually old bananas are the best for this recipe. Enjoy!

“When I started counting my blessings, my whole life turned around.” ~Willie Nelson

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos into order, confusion into clarity…Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.”~Melodie Beattie

Rye bread with banana and honey  Stock Photo - 8946235

Banana Bread/Cake

-Preheat oven 350 degrees

-Grease and flour pan

  • 2/3 cup shortening
  • 2 1/2 cups flour
  • 1 2/3 cup sugar
  • 1 1/4 tsp. Baking Powder
  • 1 tsp. salt
  • 1 tsp. Baking Soda
  • 1 1/4 cups Bananas mashed (3 bananas)
  • 2/3 cup Buttermilk (add 1 scant Tablespoon vinegar to 2/3 cup regular milk if you don have buttermilk)
  • 2 Eggs
  • 1 tsp. Vanilla

-Mix wet and dry ingredients separately then mix together add mashed bananas last

-Makes 2 loaves

Other ideas…

-Bake Muffins- 20 minutes

-9×13 cake- 30 minutes (can be frosted and served as cake)

– Bread 30-35 minutes

– Bunt pan 45 minutes this is a good way to do it, it still cuts like bread but you only have 1 pan to wash!) 🙂

*picture from: http://www.123rf.com/photo_8946235_rye-bread-with-banana-and-honey.html

~Super Sweet Blogging Award ~

Super Sweet Blogging AwardHey everybody we’ve got news! 🙂

Sweet 16’s Country Kitchen was pleasantly surprised to be nominated for the Super Sweet Blogging Award!  We are so excited as this is the first recognition that our blog has gotten and so we would  like to send a Big Thank You to Candy over at her blog ~lovely buns~ for nominating us! She has an awesome blog so go check it out! 🙂

The rules of the award are: 1 Visit and thank the blogger(s) who nominated you. 2 Acknowledge that blogger on your blog and link back. 3 Answer the “Super Sweet” questions. 4 Nominate a “Baker’s Dozen” (13) blogs for the award, add a link to their blogs in your post, and notify them on their blogs. 5 Copy and paste the award on your blog somewhere.

The Super Sweet Questions (and answers) are:

1. Cookies or Cake? Cookies (unless there is a Coconut or German chocolate cake involved somehow!)

2. Chocolate or Vanilla? Chocolate, (but Vanilla’s amazing too, so don’t make us decide on that one!)

3. What is your favorite sweet treat?  Chocolate maybe? – it’s to hard to choose!!!

4. When do you crave sweet things the most? Pretty much ALL the time! 😉

5. If you had a sweet nickname, what would it be?  Sweetie Pie and Snicker-doodle 🙂

Ok, so now that the Q&A session is over with, Let us go on to announce our Super Sweet Blogging Award Nominees!  Congratulations! 🙂

Peanut Butter Jumbo Cookies

Good afternoon, welcome back to Sweet 16’s Country Kitchen!

“The greatest part of our happiness depends on our dispositions, not our circumstances.” ~Martha Washington

This is a wonderful recipe by, Deborah Huffer

Enjoy!

Peanut Butter Jumbo Cookies

  • 1 1/2 cups peanut butter
  • 1/2 cup butter (softened)
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 4 1/2 cups quick-cooking oats
  • 2 tsp. baking soda
  • 1 cup miniature semisweet chocolate chips
  • 1 cup M&M’s miniature backing bits

In a large mixing bowl, cream peanut butter, butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine oats and baking soda; gradually add to creamed mixture/ Stir in chocolate chips and baking bits. Drop by heaping TBSP. 2 in. apart unto ungreased baking sheets. Bake at 350 degrees for 12-14 minutes or until edges are browned. Remove to wire racks.

Yield: 9 dozen.