Chocolate-Strawberry Shortcake
Kraft
prep time
35 min
total time
1 hr 17 min
makes
12 servings
What You Need!
1-1/2 cups flour
1 Tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup granulated sugar
1/3 cup cold butter, cut up
1/2 cup milk
1/2 cup buttermilk
2 squares BAKER'S Unsweetened Chocolate, melted
2 Tbsp. granulated sugar
1 Tbsp. brown sugar
2 squares BAKER'S Semi-Sweet Chocolate
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
3 cups quartered fresh strawberries
Make It!
HEAT oven to 400°F.
MIX first 4 ingredients in large bowl. Stir in 1/2 cup granulated sugar. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add next 3 ingredients; mix well. Pour into 2 greased and floured 9-inch round pans. Mix 2 Tbsp. granulated sugar and the brown sugar; sprinkle over batter.
BAKE 12 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely.
MELT semi-sweet chocolate as directed on package. Place one cake layer on plate; top with half each of COOL WHIP and berries. Cover with second cake layer. Top with remaining COOL WHIP and berries; drizzle with semi-sweet chocolate.
Kraft Kitchens Tips
Substitute
If you don't have buttermilk, use this easy substitution. Add 1-1/2 tsp. white vinegar or lemon juice to measuring cup. Add enough milk to measure 1/2 cup. Let stand 5 min
Substitute
Prepare using COOL WHIP LITE Whipped Topping.
nutritional information
per serving
I'm a wife, mom of three boys. We are busy! My husband started his own IT company, we are home schooling and involved in our church. There is never a dull moment with three boys. One boy already eats like a teenager. I love to cook, sometimes simple and quick meals sometimes long fancy meals.
Thursday, June 17, 2010
Wednesday, June 16, 2010
One-Bowl Chocolate Cupcakes
One-Bowl Chocolate Cupcakes
Martha Stewart
Ingredients
Makes 18 to 24.
* 3/4 cup unsweetened cocoa powder
* 1 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 2 large eggs
* 3/4 cup warm water
* 3/4 cup buttermilk
* 3 tablespoons safflower oil
* 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Martha Stewart
Ingredients
Makes 18 to 24.
* 3/4 cup unsweetened cocoa powder
* 1 1/2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 1/2 teaspoons baking soda
* 3/4 teaspoon baking powder
* 3/4 teaspoon salt
* 2 large eggs
* 3/4 cup warm water
* 3/4 cup buttermilk
* 3 tablespoons safflower oil
* 1 teaspoon pure vanilla extract
Directions
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
2. Divide batter evenly among muffin cups, filling each 2/3 full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.
Chocolate Frosting
Chocolate Frosting
Martha Stewart
Ingredients
* 4 1/2 cups confectioners' sugar
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/4 teaspoon salt
* 12 ounces cream cheese, room temperature
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 18 ounces bittersweet chocolate, melted
* 1 1/2 cups sour cream
Directions
1. Sift sugar, cocoa powder, and salt into a large bowl. Put cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture; mix until combined, 1 to 2 minutes. Mix in chocolate and sour cream. Use immediately.
Martha Stewart
Ingredients
* 4 1/2 cups confectioners' sugar
* 1/2 cup unsweetened Dutch-process cocoa powder
* 1/4 teaspoon salt
* 12 ounces cream cheese, room temperature
* 3/4 cup (1 1/2 sticks) unsalted butter, softened
* 18 ounces bittersweet chocolate, melted
* 1 1/2 cups sour cream
Directions
1. Sift sugar, cocoa powder, and salt into a large bowl. Put cream cheese and butter into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture; mix until combined, 1 to 2 minutes. Mix in chocolate and sour cream. Use immediately.
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