4 eggs 2 cups of flour 2 tso. of baking powder 1 cup of milk 1 tspof vanilla 1/4 lb of butter. put milk and butter over a slow fire until the butter melts then mix all the ingred together bake at 350 until done about 25 mins. it is a layer cake only
minute fudge icing combine 1 ounce of choc.finely chopped 1 cup of sugar 1/3 cup of milk 1/4tea.of salt 1/4cup shortening (crisco)
bring to a boil stirring constantly boil gently 1 min. beat until lukewarm add the vanilla . beat till thick enough to spread make sure the cake is cool first
Posts: 9443 | From: USA...... | Registered: Jun 2006
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yes i am missing one ingred on the icing but she is asleep i will get it when she wakes up try it ir is the easiest cake ever
Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by mok-mok: yes i am missing one ingred on the icing but she is asleep i will get it when she wakes up try it ir is the easiest cake ever
well if you made it for your mother that time and she likes it it's good enough for me. Posts: 13440 | Registered: Feb 2006
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herseys blocks or any good choc that come in block form so you can shave it ot you can just melt it .baking choc unsweetned and the ingred. i was missing for the icing was 1/4 cup of shortening. got that smucks
Posts: 9443 | From: USA...... | Registered: Jun 2006
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The ingredients are great and i am definitely going to try our resident executive chef's recipe.
The first thing i do is.. look at ingredients and then complexity and this sounds doable.
My question is what do you do with this mixture? What kind of pot do you put it in?
Posts: 2079 | From: 'by any means necessary' - Malcom X | Registered: Mar 2007
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this sound great....gonna invite myself to Smucks house for Gyros, then off to mok's for dessert.
Posts: 1103 | From: 6th of October | Registered: Jun 2007
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posted
posted July 25, 2007 08:34 AM --------------------------------------------------------------------------------
-------------------------------------------------------------------------------- Posts: 6595 | From: American living in Egypt | Registered: Feb 2006 | IP: Logged |
Sobriquet Member Member # 13217
Rate Member posted July 25, 2007 11:06 AM -------------------------------------------------------------------------------- The ingredients are great and i am definitely going to try our resident executive chef's recipe.
The first thing i do is.. look at ingredients and then complexity and this sounds doable.
My question is what do you do with this mixture? What kind of pot do you put it in? --------------------------------------------------------------------------------
ok funny man just melt butter and mik in the little pan on the stove just until the butter melts then put all the other ingred in and stir. thenyou put it in a 9by12" pan and bake let it cool then put the icing on it. got me it is so easy . rwll me if you make it i want to know if you like it
Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by mok-mok: posted July 25, 2007 08:34 AM --------------------------------------------------------------------------------
-------------------------------------------------------------------------------- Posts: 6595 | From: American living in Egypt | Registered: Feb 2006 | IP: Logged |
Sobriquet Member Member # 13217
Rate Member posted July 25, 2007 11:06 AM -------------------------------------------------------------------------------- The ingredients are great and i am definitely going to try our resident executive chef's recipe.
The first thing i do is.. look at ingredients and then complexity and this sounds doable.
My question is what do you do with this mixture? What kind of pot do you put it in? --------------------------------------------------------------------------------
ok funny man just melt butter and mik in the little pan on the stove just until the butter melts then put all the other ingred in and stir. thenyou put it in a 9by12" pan and bake let it cool then put the icing on it. got me it is so easy . rwll me if you make it i want to know if you like it
Ms. Executive chef mok-mok, expect some pics of the butter sponge cake along with my personal analysis.
And thanks for the details , keep in mind you have guys here too, we need exact measurements and what kind of pots and pans to use Posts: 2079 | From: 'by any means necessary' - Malcom X | Registered: Mar 2007
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its a cake pan ( square) 9 by 12inches and dont worry you dont have to spray the pan it has enough butter in it Posts: 9443 | From: USA...... | Registered: Jun 2006
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hey Mok...got a really stupid question here. Ain't been able to put my hands on any Crisco here, so have been substituting Semna in some recipes. whatcha think?
Posts: 1103 | From: 6th of October | Registered: Jun 2007
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quote:Originally posted by jean_bean: hey Mok...got a really stupid question here. Ain't been able to put my hands on any Crisco here, so have been substituting Semna in some recipes. whatcha think?
Excellent question because i also don't want to buy imported FATPosts: 2079 | From: 'by any means necessary' - Malcom X | Registered: Mar 2007
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perfect pan there dude. the shortening is like lard you have to have it. there are all kinds i have never heard of Semna but if its lard or shortening thats fine
Posts: 9443 | From: USA...... | Registered: Jun 2006
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Ok i would like to use my limited expertise Totally joking because i am new to cooking (only like 3 years and never made cakes or deserts for that matter)
Anyway this is for Jean-Bean. Crisco as i'm sure you know has a negative taste, it tastes like nothing but Crisco.
Egyptian semna has a distinct taste and probably suitable for cooking than pastries and cake. What do you think?
What do Egyptians think? What is an alternative for Crisco.
Semna is just soooooo different (scent wise)
Posts: 2079 | From: 'by any means necessary' - Malcom X | Registered: Mar 2007
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Semna Ghee. The authentic semna is prepared from real buffalo milk, cooked down and skimmed until the impurities are out. Newer products are vegetable-oil based. i dont think that will work but i am not really sure
Posts: 9443 | From: USA...... | Registered: Jun 2006
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-------------------- your ass is so tight when you fart only a dog can hear it.when you queef only a cat can hear that one. Posts: 9776 | From: You like If only mosquitoes sucked fat instead of blood. | Registered: Jul 2007
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-------------------- your ass is so tight when you fart only a dog can hear it.when you queef only a cat can hear that one. Posts: 9776 | From: You like If only mosquitoes sucked fat instead of blood. | Registered: Jul 2007
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quote:Originally posted by mok-mok: perfect pan there dude. the shortening is like lard you have to have it. there are all kinds i have never heard of Semna but if its lard or shortening thats fine
posted
I have never found Crisco here....what would be similar, Mok? and I only substitutued Semna in 2 recipes. One I can't think of right now (brain dead) and the other is for making biscuits - the kind that come with the meal ya get from KFC in the states. and they come out great. And I use Semna when the recipe says to grease and flour the pan.
Posts: 1103 | From: 6th of October | Registered: Jun 2007
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4 eggs 2 cups of flour 2 tso. of baking powder 1 cup of milk 1 tspof vanilla 1/4 lb of butter. put milk and butter over a slow fire until the butter melts then mix all the ingred together bake at 350 until done about 25 mins. it is a layer cake only
minute fudge icing combine 1 ounce of choc.finely chopped 1/4 cup of shortening 1 cup of sugar 1/3 cup of milk 1/4tea.of salt 1/4cup shortening (crisco)
bring to a boil stirring constantly boil gently 1 min. beat until lukewarm add the vanilla . beat till thick enough to spread make sure the cake is cool first
I will try this over the next couple of days and report back. Sounds great, I'll only eat one piece and give the rest away, sounds fattening! Posts: 13440 | Registered: Feb 2006
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found another recipe for the frosting that doesn't need crisco... Frosting: 8 ounces (225 grams) bittersweet or semisweet chocolate, chopped 1/4 cup (25 grams) cocoa powder (can use Dutch-processed or regular unsweetened cocoa powder) 3/4 cup (180 ml) milk 1/2 cup (113 grams) unsalted butter, cut into pieces 3 cups (345 grams) confectioners (powdered or icing) sugar, sifted to remove lumps 1 1/2 teaspoon pure vanilla extract
Frosting: In a stainless steel bowl over a saucepan of simmering water, place the chopped chocolate, cocoa powder, milk, and butter. Stir until the chocolate has melted and the mixture is smooth. Remove from heat and beat in, with a hand mixer or wire whisk, the confectioners sugar and vanilla extract. If the frosting is lumpy, strain through a strainer to remove any lumps. Cover and place the frosting in the refrigerator until it is firm (this may take a few hours). Once the frosting is firm remove from refrigerator and place in your mixing bowl. Beat the frosting for a minute or two or until it is nice and smooth and of spreading consistency
Posts: 1103 | From: 6th of October | Registered: Jun 2007
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you changed my recipe? thats ok . i dont think it will taste the same cause it sounds like a real icing . this one i was talking about is like a glaze that hardens up. but i am willing to try yours jb thanks for the recipe
Posts: 9443 | From: USA...... | Registered: Jun 2006
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I’ll go shortly to the supermarket and buy Crisco, Hershey bar and whatever else I might need.
I am excited but I feel a little bit nervous. Ahahahahaah
This will be my first cake, ever. I cooked southern fried chicken yesterday and it came out great (ScooterSMcGee recipe from YouTube). So I have no qualms with meats, seafood and poultry.
Cakes and pastries and anything that involves dough is downright intimidating.
Gail … Thank You Posts: 2079 | From: 'by any means necessary' - Malcom X | Registered: Mar 2007
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hey make sure you use unsweetened choc. NOT HERSEYS its baking choc you want. maybe Hersey's makes unsweetened. but it comes in blocks. not a candy bar good luck i know you'll do just fine . i am so excited you are going to do this. and ps. there is no dough involved Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by mok-mok: hey make sure you use unsweetened choc. NOT HERSEYS its baking choc you want. maybe Hersey's makes unsweetened. but it comes in blocks. not a candy bar good luck i know you'll do just fine . i am so excited you are going to do this. and ps. there is no dough involved
You read my mind because i just PM you about the Hershey chocolate.
The pics will detail my work
Thanks again for this recipe mok-mok, you make this board more fun Posts: 2079 | From: 'by any means necessary' - Malcom X | Registered: Mar 2007
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awwwwwwww thanks that was so sweet of you. good luck and i want to see pictures. it wont take long either very easy to make. but i will tell you one more time let the cake cool completey before you add the icing Posts: 9443 | From: USA...... | Registered: Jun 2006
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quote:Originally posted by With a name like Smuckers: I hope to make this tomorrow so let us know how it turns out SOB.
you know originally i wanted to make your gyro recipe with mok-mok's cake but
you not my fren no more
**sniff** ... **sniff**
doesn't matter, it's only a message board, friends isn't necessary. Thankfully we can all still be cordial with each other. Posts: 13440 | Registered: Feb 2006
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i think he / she wanted to post a pic of the cake he / she made but that it loooked sooooo delicious that it was forbidden Posts: 2932 | From: Just now and then | Registered: Nov 2006
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ohhhhhhh I want to see a picture of the cake! At least I'll know when I make mine if it comes out 'normal'. Posts: 13440 | Registered: Feb 2006
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The only cake pan I have the size recommended is glass, do you think that is ok? I think I heard once if the pan is glass you have to either cook it like 10 minutes more or less. Posts: 13440 | Registered: Feb 2006
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you will have to cook it less just test it after 15 mins with a knife if it comes out clean it is done . remember 350o and it will be fine if you smell it for the first time while cooking that means it is almost done and to check it. good luck smucks
Posts: 9443 | From: USA...... | Registered: Jun 2006
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it is so easy . rwll me if you make it i want to know if you like it
doable?
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thats ok . i dont think it will taste the same cause it sounds like a real icing . this one i was talking about is like a glaze that hardens up. but i am willing to try yours jb thanks for the recipe
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