Hey everyoneI am looking for a kickass cake recipechocolate or plain white cakenot boxed cakes and any tricks to keeping cakes moist, mine always seem to come out dry :(
Okay you may need to add more flour every test batch you do add more flour to make them rightYou may need to cook them for less time just keep a close eye on themTry this recipe3/4 cup firmly packed brown sugar 1/2 cup sugar 1/2 cup margarine 1/2 cup shortening 1 1/2 teaspoons vanilla 1 egg 1 3/4 cups flour (add more to adjust for your test batches) 1 teaspoon baking soda 1/2 teaspoon salt 6 oz pkg (1 cup) semi-sweet chocolate chips Heat oven to 375 bake for 8 to 10 minutes or until light golden brownChocolate Chip Cookie Bars Spread in ungreased 13x9 - inch panBake at 375 for 15 to 25 minutes or until golden brownCool completelyCut into bars.
I find that using an ice cream scoop gives me a ball of dough, which bakes up thicker than if I use a spoon to form the cookies on the sheetDid you use butter, not margarine? The newer margarines have a different formlua that affects bakingAlso if you butter was too soft the cookies will spread as they bake more than you may want.
A cookie scoop or a smaller ice cream scoop you could also try rolling the cookies by hand into about 2 inch balls, and reduce the baking time by a few minutes just keep an eye on your cookies until they are almost done take them out let them finish cooking on the cookie sheet.
Your recipe looks like the Original Toll House Cookie recipeHowever, these cookies are not thick, but relatively thin with a good bit of fatHere's the original list of ingredients: Ingredients: 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups (12-ozpkg.) NESTL?? TOLL HOUSE? Semi-Sweet Chocolate Morsels 1 cup chopped nuts
Chocolate Intrigue Cake CAKE 1 cup butter 2 cups sugar 3 eggs 3 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup milk 1 1/2 teaspoons vanilla 3/4 cup chocolate syrup 1/4 teaspoon baking soda CHOCOLATE SYRUP RECIPE 1 1/2 cups sugar 1 cup cocoa 1 cup hot water 1 dash salt 2 teaspoons vanilla Directions Place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistencyPour into a chilled bowl and place in fridge to cool quicklyPreheat oven to 350 degreesGrease and flour a tube pan with removable bottomMine has a fairly large center hole of about 4 inchesCream butter and sugarAdd eggs, one at a time, beating after eachSift together flour, baking powder and saltPour milk into the measuring cup and add vanillaAdd the dry ingredients and the milk to the cake a little at a time, alternating between the twoStir the baking soda into the chocolate syrupPour 2/3 of the batter into the prepared tube pan, smoothing out the topMix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the topBake for 45 minutesThen place aluminum foil over the pan and bake an additional 20-25 more minutes or until doneWhen sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shouldersThey get a kick out of the slightly different shape each time the cake is baked That'll be 5-cents, please.
