Mocha Cake Recipe

Ingredients:-

• 12 oz. pkg. Chocolate chips
• 2 tbsp. Instant coffee (powdered)
• 2 tbsp. Water
• 2 tbsp. Sugar
• 7 eggs, separated
• 1 tsp. Vanilla
• Pinch of salt
• 8 1/2 oz. Pkg. Nabisco chocolate
• Wafers

Directions:-

Combine chips, coffee, sugar, water, and salt in top of double boiler on very low heat (careful not to scorch), until melted. Stir and cool. Add egg yolks and vanilla; mix well. Beat egg whites until stiff. Fold chocolate mixture into whites. Roll wafers with a rolling pin until fine or put in blender; then sift wafers. Arrange 1/3 wafer crumbs in 8 x 8 inch square pan; cover with 1/2 of chocolate mixture. Add another 1/3 of crumbs, then chill 1 hour in freezer. Add other 1/2 of chocolate mixture, then rest of crumbs. Chill in freezer 2 hours, then move to refrigerator for several hours or overnight. Serve with dollop of whipped cream on top.

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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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