Chocolate Pudding Cake Recipe

Ingredients:-

• 1 stick oleo
• 1 c. Flour
• 1 c. Chopped nuts
• 8 oz. Pkg. Cream cheese
• 1 c. Powdered sugar
• 1 c. Or more cool whip from 9 oz.
• Carton
• 1 sm. Box chocolate instant pudding
• 1 sm. Box vanilla instant pudding
• 2 c. Milk 

Directions:-

Combine oleo, flour and nuts. Press into 9 x 13 inch pan and bake at 350 degrees for 20 minutes. Cool. Fill with the following blend - cream cheese, powdered sugar and cool whip. Top with the pudding mixture - both pudding packages mixed with 2 cups milk. Top with rest of cool whip.

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Sour Cream Chocolate Cake and Frosting Recipe

Ingredients:-

Cake:

• 2 c. Flour 
• 2 c. Sugar 
• 1 c. Water 
• 3/4 c. Sour cream 
• 1/4 c. Shortening 
• 1 1/4 tsp. Salt 
• 1 tsp. Vanilla 
• 1/2 tsp. Baking powder 
• 2 eggs 
• 4 oz. Unsweetened chocolate, melted

Frosting:

• 1/3 c. Butter 
• 3 oz. Unsweetened chocolate, melted 
• 3 c. Confectioners sugar 
• 1/2 c. Sour cream 
• 2 tsp. Vanilla

 Directions:-

Cake: 

preheat oven to 350 degrees. Grease and flour a 13 x 9 inch oblong pan. Measure all cake ingredients into large mixing bowl. Mix 1/2 minute on low speed, scraping bowl constantly. Beat 3 minutes at high speed, scraping bowl occasionally. Pour into pan and bake 40 to 45 minutes. 

Frosting:

mix butter and chocolate thoroughly. Blend in sugar. Stir in sour cream and vanilla. Beat until smooth.

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Low Cholesterol Chocolate Cake Recipe

Ingredients:-

Cake:-

1 1/2 c. Flour

1 c. Sugar

3 tbsp. Cocoa

1 tsp. Baking soda

1/2 tsp. Salt

6 tbsp. Vegetable oil

1 tbsp. Vinegar

1 tsp. Vanilla

1 c. Cold water

Icing:-

6 tbsp. Stick margarine

3 tbsp. Cocoa

1 (16 oz.) Box powdered sugar

3 tbsp. Brewed coffee (can be instant)

Cake:

Use an 8 x 8 x 2 inch pyrex pan, ungreased. Sift all dry ingredients. Add liquids. Mix with a fork to get all lumps out. Bake at 350 degrees for 20 to 25 minutes or until cake is done.

Icing:

In a small mixing bowl mix by hand with a spoon: margarine, cocoa and coffee. Add powdered sugar at about a 1/4 of the box at a time. Mix until smooth.

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Chocolate Mousse Cake Recipe

Ingredients:-

Crust:-

12 oz. Vanilla wafers

1 1/4 sticks butter

Filling:-

12 oz. Chocolate chips

1 oz. Bitter chocolate

4 tbsp. Sugar

6 tbsp. Milk

8 egg yolks

2 tsp. Vanilla

Topping:-

1 pt. Cream

2 tbsp. Powdered sugar

1 tbsp. Vanilla

Directions:-

Combine crushed vanilla wafers with butter. Put in greased cheesecake pan. Bake at 350 degrees for 5 minutes. Melt chocolate, sugar and milk in double boiler. Cool. Beat egg yolks and vanilla. Add to cooled chocolate mixture. Beat egg whites and fold in mixture. Put on wafer crust. Refrigerate. Add whipped topping mixture before serving.

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Indian French Toast Recipe

Ingredients:

• 1/3 cup besan (chick pea) flour
• 1/4 cup mashed tofu
• 3/4 cup water
• 3-4 tablespoon non-hydrogenated vegan margarine
• 2-4 hot green chilies (I recommend finger hots. Serranos and Jalapenos both seemed a little out of place.)
• 1/4 cup cilantro
• 1/2″ slice fresh ginger
• 2 tablespoon chopped onion (I use a little more.)
• 1/2 teaspoon salt/to taste, but it needs at least a little.
• 4 slices vegan bread. (I like sourdough, and I recommend not using a really dark type.)

Directions:

Put everything but the vegan bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dish. (She says it’ll keep three days covered in the frig, if you plan meals that far ahead. I don’t.)
Melt the margarine in a big skillet or frying pan. Soak one slice of vegan bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute.

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Oat Nut Bread Recipe

Ingredients:

• 1 3/4 cup ground oats (just stick the rolled oats in a processor)
• 1/4 cup gluten
• 1 1/4 to 2 cup whole wheat flour
• 2 tablespoon soy flour (this is defatted)
• 2 tablespoon Sucanat (or vegan sugar)
• 1 tablespoon bakers yeast
• 2 cup water

Directions:

Proof the yeast in about 1 c of warm (90-110F) water with Sucanat added. Mix some of the oats with the gluten, add water to mix. Add proofed yeast, remaining oats, 1 1/4 c whole wheat flour and the soy flour. Knead on a counter sprinkled with some more of the whole wheat flour, until resilient. Set in a flour dusted bowl and let rise until doubled in bulk. Knead it again, adding a little flour if necessary. Place it in the pan you intend to cook it in, I do it in a round baking casserole dish that has been oiled lightly. Let rise until about 50% increased in bulk (if you let it rise until 100% increased, that’s okay, but it will not have that nice dense texture). Or maybe somewhere in-between.
Bake at 375-400F until done. Yummy with brown rice syrup, I was in heaven. Alternates: add a half cup of chopped broadleaf parsley for a savory version.

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