Syria

Cake Recipes

Preparation time20 minutes
Cooking time7 minutes
Makes3-1/2 cups

2 egg whites
1-1/2 cups ( 375 mol) granulated sugar
5 tbsp ( 75 mol) cold water
1-1/2 tsp ( 7 mol) light corn syrup
1/4 tsp ( 1 mol) cream of tartar
1/2 tsp ( 2 mol) vanilla
4 drop of red food coloring (optional)

Directions:

1. In top of a double boiler, stir egg whites with sugar, water, corn syrup and cream of tartar until sugar dissolves. Place pan over simmering water and beat constantly with an electric mixer until mixture is stiff enough to stand in peaks when beaters are lifted, about 7 minutes. Remove from heat.

2. Beat in vanilla, then food coloring, drop by drop, until frosting turns pink. Then, continue beating until icing is stiff enough to spread. Immediately spread icing cake. To decorate, sprinkle with small chocolate hearts, coconut or crushed peppermint candy stick, if you wish.

Nutrients per 1/4 cup
0.5 G. protein, 21.8 G. carbohydrates, 87 calories, .1 mg iron, 1 mg calcium

Preparation time15 minutes
Baking Time50 minutes
Makes8 servings

6 cups ( 1.5 L) fresh mixed berries, such as strawberries, blueberries, raspberries and blackberries
1 cup ( 250 mol) granulated sugar
1/3 cup ( 75 mol ) cornstarch
1/4 cup ( 50 mol) rum
1 tbsp ( 15 mol) finely grated orange peel
2-1/4 cups ( 550 mol) cake-and-pastry flour
1 tbsp ( 15 mol) baking powder
2 tsp ( 10 mol) finely grated lime peel, about 1 lime
1 tsp ( 5 mol) salt
1/4 cup ( 50 mol) granulated sugar
1/4 cup ( 50 mol) cold vegetable shortening
1 cup ( 250 mol) milk
2 tsp ( 10 mol) brown sugar

1. Place baking dish on a baking sheet to catch any drips. Bake in centre of 375F (190C) oven until topping is golden and cooked through, from 50 to 55 minutes. Insert a skewer into centre of cobbler. If it comes out fairly clean except for berries, it's done. Cobbler is best served warm, or reheat on medium in a microwave.

2. Preheat oven to 375F (190C). Grease an 8-inch (20-cm) baking dish and set aside. If using strawberries, slice in halves or thirds. Place berries in a large bowl. In a small bowl, using a fork, stir 1 cup (250 mol) sugar with cornstarch until blended. If berries are really sweet, use only 3/4 cup (175 mol) sugar. Add to berries along with rum and orange peel. Stir gently until mixed. Turn into prepared baking dish and spread out evenly.

3. For topping, in a large bowl, using a fork, stir flour with baking powder, lime peel, salt and granulated sugar. Using a pastry blender or two butter knives, cut shortening into flour mixture until it resembles oatmeal. Make a well in dry ingredients and pour in milk. Mix just until a wet dough forms. Do not over mix. Drop spoonfuls of dough randomly on top of berry mixture. Use back of a spoon to spread a little dough just over open spaces. Sprinkle dough evenly with brown sugar.

Nutrients per serving
4.3 G. protein, 7.5 G. fat, 75 G. carbohydrates, 4.9 G. fiber, 382 calories, 2.5 mg iron, 106 mg calcium

Preparation time10 minutes
Baking Time1 hour
Standing Time20 minutes
Makes12 to 16 servings

1 orange
515 G. pkg devil's food or chocolate cake mix
113 G. pkg chocolate instant pudding mix
4 eggs, lightly beaten
1 cup ( 250 mol) light or regular sour cream
1/4 cup ( 50 mol) Grand Marnier or freshly squeezed orange juice
1 cup ( 250 mol) chocolate chips

1. Preheat oven to 350F (180C). Grease a 10 inch (25 cm) pan or angel food cake pan or coat with cooking spray. (See tip below for loaf pans instructions). Finely grate 1 teaspoon (5 mol) orange peel.

2. Turn cake and pudding mixes into a large mixing bowl. Stir with a fork until evenly mixed. Make a well. Add eggs, sour cream, Grand Marnier and orange peel. Beat with an electric mixer on low speed, scraping down sides 2 or 3 times, until blended. This will take from 1 to 2 minutes. Batter will be very thick. If you want to mix with a wooden spoon, whisk eggs with sour cream and Grand Marnier. Then, stirring constantly, gradually sprinkle in mixes and peel. Stir until no lumps of mix remain. Cake will be lighter in texture if using an electric mixer. Then stir in chocolate chips just until evenly distributed. Spoon into prepared pan and smooth top.

3. Bake in centre of 350F (180C) oven until a cake tester or skewer inserted into cake centre comes out clean, except for bits of melted chocolate chips. This will take from 1 hour to 1 hour and 10 minutes. Cool in pan for 20 minutes. Then turn out onto a rack. Serve warm topped with whipped cream flavored with vanilla, or sour cream sweetened with a little sugar. When cooled, wrap cake and it will keep well at room temperature for at least 2 days or it can be frozen.

Nutrients per serving
4.7 G. protein, 9.7 G. fat, 40.9 G. carbohydrates, 291 mg sodium, 1.7 G. fiber, 255 calories, 1.3 mg iron, 66 mg calcium

Preparation time35 minutes
Baking Time1 hour, 10 minutes
Makes12 servings

1/2 cup ( 125 mol) dried apricots, finely chopped
1/4 cup ( 50 mol) dark rum
1 lemon
1 orange
2 large eggs
3/4 cup ( 175 mol) liquid honey
1/3 cup ( 75 mol) vegetable oil
1/3 cup ( 75 mol) granulated sugar
1/3 cup ( 75 mol) apricot jam
2 cups ( 500 mol) all-purpose flour
1 tsp ( 5 mol) salt
1/2 tsp ( 2 mol) baking soda
1/2 cup ( 125 mol) sliced almonds or roughly chopped walnuts

1. Place rack on lowest level and preheat oven to 350F (180C). Grease and line an 8 inch (20 cm) spring form pan with waxed paper. Soak apricots in rum at least 30 minutes. Grate peel from both lemon and orange and squeeze out juice. Pour lemon juice into a measuring cup and add enough orange juice to make 2/3 cup (150 mol).

2. In a large mixing bowl, beat eggs well with a whisk. Stir in honey, oil, grated peels, mixed juices, sugar and apricot jam.

3. In another bowl, stir flour with salt and baking soda. Make a well. Add liquid mixture, stirring just until moistened. Fold in apricots, including any rum not absorbed. Turn batter into greased pan. Smooth top and sprinkle with nuts.

4. Bake on lowest rack until centre of cake is firm when pressed and a tester comes out clean, about 1 hour and 10 minutes. Cool in pan on rack before removing sides.

Nutrients per serving
4.8 G. protein, 9.9 G. fat, 53.2 G. carbohydrates, 2.1 G. fiber, 311 calories, 1.6 mg iron

Preparation time15 minutes
Baking Time55 minutes
Standing Time10 minutes
Makes12 slices

1/2 cup (125 mol) each raisins, chopped dried apricots and chopped pecans
2 1/2 cups (625 mol) whole-wheat flour
1 tbsp (15 mol) baking powder
3/4 tsp (4 mol) baking soda
1 tsp (5 mol) cinnamon
3/4 tsp (4 mol) each ground nutmeg, ginger and allspice
1/2 tsp (2 mol) salt
1 cup (250 mol) brown sugar
2 eggs
2/3 cup (150 mol) milk
1/4 cup (50 mol) vegetable oil
1 tsp (5 mol) vanilla
14 oz (398 mol) can unsweetened pumpkin purée (not pumpkin pie filling)
Rosemary-orange glaze
1/4 cup (50 mol) freshly squeezed orange juice
2 cups (500 mol) icing sugar
1 to 2 tsp (5 to 10 mol) finely grated orange peel
1/2 tsp (2 mol) finely chopped fresh rosemary

1. Preheat oven to 350F (180C). Lightly butter or spray with oil a pan that will hold at least 9 cups (2.25 L). Measure out and prepare raisins, apricots and pecans. In a large bowl, place flour, baking powder and soda, spices and salt. Add brown sugar. Using a fork, stir until evenly mixed. In a medium-size bowl, whisk eggs with milk, oil and vanilla. Whisk in pumpkin just until smooth. Scrape into flour mixture, then stir just until mixed. Stir in raisins, apricots and pecans until evenly distributed. Turn into prepared pan and smooth top.

2. Bake in centre of 350F (180C) oven until a cake tester inserted in centre of cake comes out clean, 55 to 60 minutes. Let stand 10 minutes. Run a knife around outer pan edges to loosen cake. Turn out onto a wire rack set over a baking sheet. Cool.

3. Meanwhile, for glaze, pour juice into a small bowl. Using a fork, stir in sugar, then orange peel and rosemary until shiny and smooth. Spoon overtop cooled cake, letting some drip down sides. Scoop up any glaze from sheet and re-drizzle overtop. Cake will keep well in an airtight container at room temperature up to 2 days or in the refrigerator at least 1 week.

Nutrients per slice
6.2 G. protein, 9.9 G. fat, 67.3 G. carbohydrates, 5.6 G. fiber, 2.6 mg iron, 94 mg calcium, 364 calories, 263 mg sodium
* Good source of iron

Preparation time40 minutes
Baking Time35 minutes
Cooking time5 minutes
Makes12 wedges

3/4 cup plus 2 tbsp (205 mol) unsalted butter
3 squares ( 3 oz/about 85 G.) bittersweet chocolate, coarsely chopped
1/2 cup ( 125 mol) cocoa
1/2 cup plus 3 tbsp (170 mol) granulated sugar
3 eggs
2 tsp ( 10 mol) vanilla
1/3 cup plus 1 tbsp (90 mol) cream cheese
1 pinch salt
1/2 cup ( 125 mol) all-purpose flour
1 cup ( 250 mol) toasted pecans
3 squares ( 3 oz/about 85 G.) bittersweet chocolate, coarsely chopped
1/2 cup ( 125 mol) whipping cream

1. Preheat oven to 325F (160C). Lightly grease a 9-1/2 inch (24 cm) spring form pan or coat with cooking spray. Line bottom with parchment paper or foil. Then lightly grease or spray paper or foil.

2. To make brownies, melt butter and 3 squares chocolate in a small saucepan set over low heat, stirring occasionally. Or place in a dish and microwave on medium power, uncovered until melted, from 1-1/2 to 2 minutes. Pour into a large mixing bowl.

3. Using a whisk, stir in cocoa, then sugar, until just mixed. Beat in eggs and vanilla. Mix in cream cheese until small bits remain. Whisk in salt and flour until just moistened. Stir in nuts. Pour into prepared pan and spread evenly. Bake in centre of 325F (160C) oven until a cake tester inserted 1 inch (2.5 cm) in from sides comes out clean, from 35 to 40 minutes.

4. Meanwhile, prepare puddle glaze. In a small saucepan set over low heat, melt 3 squares chocolate in whipping cream, stirring often, until just smooth. Remove from heat and let stand while brownie base is baking. Or place in a small microwave-safe bowl and microwave on high, uncovered, until very warm, about 30 to 40 seconds. Stir until smooth.

5. When baked, place pan on a cooling rack. Lightly butter handle tip of a wooden spoon, 1/2 inch (1 cm) or less in diameter. Poke through crust, but not right to bottom, forming from 18 to 20 holes in hot brownie base, spacing evenly apart. Using a spoon or a sealed resalable plastic bag with a small piece of a corner cut off, fill each hole with chocolate mixture. The chocolate puddles will shrink a bit as the base cools, so you can top up holes with remaining filling. Covered, brownie tart will keep well at room temperature for several days, in the refrigerator for 3 to 4 weeks or it can be frozen for several months.

Nutrients per wedge
5.5 G. protein, 33.6 G. fat, 34.6 G. carbohydrates, 72 mg sodium, 2.9 G. fiber, 434 calories, 1.8 mg iron, 40 mg calcium

Preparation time20 minutes
Baking Time40 minutes
Makes8 to 10 servings

2 tbsp ( 30 mol) butter
2 tbsp ( 30 mol) brown sugar
2 cups ( 500 mol) fresh blueberries, about 1 pint
1-1/2 cups ( 375 mol) all-purpose flour
2-1/2 tsp ( 12 mol) baking powder
1/2 tsp ( 2 mol) cinnamon
1/2 tsp ( 2 mol) salt
1/2 cup ( 125 mol) butter, at room temperature
3/4 cup ( 175 mol) granulated sugar
2 eggs
1/4 tsp ( 1 mol) almond extract
1/4 tsp ( 1 mol) vanilla
1/3 cup ( 75 mol) milk

Directions:

1. Preheat oven to 350F (180C). Place 2 tablespoons (30 mol) butter in a 9-inch (23-cm) round cake pan or divide butter among 8 muffin cups, placing about 3/4 teaspoon (4 mol) butter in each cup. Place pan or muffin tin in oven until butter is melted, from 1 to 2 minutes. Place on a heatproof countertop. Brush bottom and sides of pan or muffin cups with melted butter. Sprinkle 2 tablespoons (30 mol) brown sugar into butter on bottom of pan or about 3/4 teaspoon (4 mol) brown sugar into each muffin cup. Stir brown sugar into butter to evenly distribute. Evenly scatter blueberries over brown sugar mixture. They will form a thick layer.

2. In a medium-size bowl, using a fork, stir flour with baking powder, cinnamon and salt. In a large bowl, using an electric mixer set on medium-high, beat 1/2 cup (125 mol) butter until creamy, about 1 minute. Gradually beat in granulated sugar until mixture is pale and texture resembles creamy whipped butter, at least 2 minutes. Beat in eggs, one at a time, beating well between additions and scraping down sides of bowl. Beat in almond extract and vanilla.

3. Reduce speed to low and gradually beat in one-third of flour mixture, then half of milk. Repeat additions, ending with flour mixture, beating just until blended. Batter will be quite thick. Spoon evenly over berries. If using muffin cups, divide batter evenly among them. Gently smooth batter to completely cover berries.

4. Bake in centre of 350F (180C) oven until cake edge begins to pull away from side of pan and cake springs back when lightly touched in centre, from 40 to 45 minutes for cake and 20 to 25 minutes for muffins. Remove from oven and let stand in pan or muffin cups for just 5 minutes, then run a knife around outside edge of cake. Invert onto a large cake plate or flat surface for muffin cups. Serve warm or at room temperature. If making more than 1 day ahead, cover with a tent of foil and refrigerate. Briefly warm in microwave or bring to room temperature before serving.

Nutrients per serving
3.8 G. protein, 13 G. fat, 36.9 G. carbohydrates, 275 calories, 1.1 mg iron, 55 mg calcium

Preparation time20 minutes
Baking Time45 minutes
Makes4 to 6 servings

1 tbsp ( 15 mol) butter
5 (up to 6) slices white or whole wheat bread, preferably stale sandwich bread
3 tbsp ( 45 mol) jam, such as strawberry or apricot
4 eggs
1/4 cup ( 50 mol) granulated or brown sugar
2 cups ( 500 mol) homogenized milk
1/2 tsp ( 2 mol) cinnamon
1/4 tsp ( 1 mol) nutmeg
1/4 tsp ( 1 mol) salt

1. Preheat oven to 325F (160C). Lightly butter an 8-inch (2-L) baking pan. Lightly butter bread. Toast on an oven rack until pale golden, about 5 minutes. Then, spread lightly with jam. Cut each slice into quarters. Place in prepared pan.

2. Whisk together eggs, sugar and 1/2 cup (125 mol) milk in a medium-size bowl. Then whisk in remaining milk, cinnamon, nutmeg and salt. Pour over bread. Press down lightly to allow bread to absorb more liquid.

3. Bake in centre of oven until pudding seems set in centre when jiggled, about 45 minutes. Serve warm or cold. When refrigerated, pudding will keep well for 2 days. Because this is a custard mixture, the texture will suffer if frozen.

Nutrients per serving
9 G. protein, 8.7 G. fat, 31.4 G. carbohydrates, 240 calories, 1.3 mg iron, 135 mg calcium

Preparation time5 minutes
Micro waving Time4-1/2 minutes
Makes1-1/3 cups

1 slice whole wheat or white toast
pinch of cinnamon
1 egg
3/4 cup ( 175 mol) milk
1 tbsp ( 15 mol) granulated sugar
1/2 tsp ( 2 mol) vanilla
2 tbsp ( 30 mol) raisins (optional)

1. Sprinkle toast with cinnamon and cut into bite-size pieces.

2. Lightly beat egg in a round-bottomed microwave-safe bowl. Beat in milk, sugar and vanilla until blended. Then, stir in toast and raisins.

3. Cover and microwave on medium just until set, about 4-1/2 minutes. Let stand for 5 minutes. Cool to lukewarm before serving.

Preparation time20 minutes
Baking Time1 hour and 10 minutes
Refrigeration Time6 hours
Makes16 narrow wedges

1-1/3 cups ( 325 mol) Oreo baking crumbs or chocolate wafer crumbs
1/4 cup ( 50 mol) butter, melted
6 squares ( 6 oz, about 170 G.) bittersweet or semisweet chocolate
3 pkgs ( 8 oz/250 G.) light or regular cream cheese, at room temperature
2 tbsp ( 30 mol) instant coffee crystals
1 cup ( 250 mol) granulated sugar
3 eggs
2 tsp ( 10 mol) vanilla

Directions:

1. Crust: Preheat oven to 325F (160C). Stir crumbs with butter. Press over bottom of a 9-1/2-inch (24-cm) spring form pan. Bake in centre of preheated oven for 8 to 10 minutes. Cool.

2. Filling: Coarsely chop chocolate into small pieces. Melt in a small heavy-bottom saucepan set over low heat, removing from heat when some pieces of chocolate are still visible, about 5 minutes. Stir until smooth. Or microwave, uncovered, on medium power until chocolate is almost, but not completely, melted, from 3-1/2 to 4-1/2 minutes. Then stir.

3. In a large mixing bowl, using an electric mixer, or in a food processor, beat or whirl cream cheese with coffee crystals and sugar until smooth, about 2 minutes. Stop and scrape sides of bowl often. Beat or whirl in eggs, 1 at a time. Beat or whirl in melted chocolate and vanilla.

4. Turn filling onto warm crumb crust and smooth top. Bake in centre of preheated 325F (160C) oven until centre of cheesecake seems set when jiggled and a cake tester comes out almost clean, from 1 hour to 1 hour and 10 minutes. Cool 10 minutes on a wire rack. Then, to minimize cracking, run a sharp knife around edge of pan to loosen cake. Don't remove sides. Cool on a rack.

5. Then cover with plastic wrap and refrigerate until cold, about 6 hours or up to 2 days. Cake freezes well. Serve with a dusting of icing sugar.

Nutrients per wedge
6 G. protein, 19.6 G. fat, 26.2 G. carbohydrates, 296 mg sodium, .6 G. fiber, 294 calories, 1.3 mg iron, 72 mg calcium

Preparation time30 minutes
Baking Time30 minutes
Makes12 to 16 servings

8 medium-size carrots
1 cup ( 250 mol) coarsely chopped walnuts or pecans
1 cup ( 250 mol) raisins
1-1/2 cups ( 375 mol) brown sugar
1 cup ( 250 mol) vegetable oil
1 egg
1 tsp ( 5 mol) vanilla
2 cups ( 500 mol) all-purpose flour
1-1/2 tsp ( 7 mol) baking powder
1-1/2 tsp ( 7 mol) baking soda
1 tsp ( 5 mol) each of cinnamon and allspice or 2 tsp (10 mol) cinnamon
1/2 tsp ( 2 mol) salt
4 oz ( 125g) pkg cream cheese
1/4 cup ( 50 mol) unsalted butter, at room temperature
1-1/2 cups ( 375 mol) sifted icing sugar
1 tsp ( 5 mol) vanilla

1. Preheat oven to 350F (180C). Grease three 8-inch (20-cm) round cake pans. Line bottoms of pans with circles of waxed paper. Grease again. Peel carrots, then grate using medium grating disc of a food processor or a hand grater. Measure out 4 cups (1 L). Stir carrots with walnuts and raisins in a medium-size bowl.

2. Measure sugar, oil, egg and 1 teaspoon vanilla into a large mixing bowl. Beat mixture with an electric mixer just until blended. Measure flour, baking powder, baking soda, spices and salt into a large bowl. Stir with a fork until blended. Make a well in centre of dry ingredients. Pour in egg mixture. Stir just until moist. Then fold in carrot mixture.

3. Immediately spoon batter into prepared pans, dividing equally. Smooth tops. Bake in centre of preheated 350F (180C) oven until cake bounces back when touched lightly in centre and edges are pulling away from side, from 25 to 30 minutes. Remove pans from oven and place on a rack to cool for 10 minutes. Then turn out cakes and finish cooling on racks.

4. Place cream cheese and butter in a large mixing bowl. Beat until creamy. Gradually beat in sifted icing sugar. Stir in 1 teaspoon vanilla. Spread icing over top of each cooled cake. Stack cakes to form a triple-layer cake. Sprinkle with chopped nuts, if you like. Cake will keep well, lightly covered, in the refrigerator for up to 3 days. Tightly wrapped, cake can be frozen for 1 month or more.

Nutrients per serving
5.7 G. protein, 25.6 G. fat, 56 G. carbohydrates, 278 mg sodium, 2.4 G. fiber, 464 calories, 2.1 mg iron, 70 mg calcium

Preparation time15 minutes
Freezing Time Overnight
Makes8 to 10 servings

3 tbsp (45 mol) Kailua or orange-flavored liqueur
500 mol container whipping cream, about 2 cups
2 tbsp (30 mol) icing sugar
1/3 cup (75 mol) raspberry jam, preferably freezer jam or regular seedless raspberry jam
200 G. pkg chocolate wafer cookies
1 pint raspberries or strawberries
topping of Valentine candies such as cinnamon hearts, Sweethearts and Hershey's Kisses

1. In a large bowl, using an electric mixer, whip cream with Kailua and icing sugar until soft peaks form when beaters are lifted. Gently stir in jam until evenly mixed. Arrange a third of cookies in a single layer in an 8- or 9-inch (2- or 2.5-L) square baking dish. Spread a third of cream mixture overtop. Spread right to edges of dish and smooth top. Repeat with 2 more layers of cookies and cream, finishing off with cream. Cover dessert with plastic wrap. Freeze overnight or up to 3 days. Before serving, let dessert stand at room temperature about 30 minutes so it will soften enough to be easily sliced. Slice into squares and place on individual dessert plates. Or, using an ice cream scoop, make balls. Garnish with berries and candies.

Nutrients per serving (without berries or candies)
2.7 G. protein, 20.7 G. fat, 29.4 G. carbohydrates, 2 G. fiber, 1 mg iron, 47 mg calcium, 312 calories, 139 mg sodium
* Good source of vitamin A

Preparation time15 minutes
Cooking time5 minutes
Makes4 cups (1 L), enough for a 9-inch (23-cm) double layer cake

8 squares ( 8 oz/225 G.) semisweet or bittersweet chocolate
4 egg yolks
2 cups ( 500 mol) sifted icing sugar
3 tbsp ( 45 mol) hot strong coffee
1 tsp ( 5 mol) vanilla
1-1/3 cups ( 325 mol) unsalted butter, at room temperature

1. Coarsely cut chocolate into pieces. In a small heavy-bottomed saucepan set over low heat, melt chocolate, removing from heat while small pieces of chocolate are still visible, about 5 minutes. Stir until smooth, then cool to lukewarm. Or place chocolate in a dish. Microwave, uncovered, on medium until chocolate is almost, but not completely melted, from 5 to 6 minutes. Then stir until smooth.

2. In a large mixing bowl, beat egg yolks until smooth. Gradually add icing sugar, beating with an electric mixer or whisk until thick and lemon coloured, about 5 minutes. While beating consistently, add hot coffee and vanilla. Then beat in warm melted chocolate. Again beating constantly, gradually add butter in 4 or 5 additions, beating smooth after each addition. Beat for 2 more minutes. Icing is best used right away to ice a layer or sheet cake.

Nutrients per serving
.4 G. protein, 5.4 G. fat, 5.3 G. carbohydrates, 2 mg sodium, .2 G. fiber, 69 calories, .2 mg iron, 4 mg calcium

Preparation time20 minutes
Baking Time25 minutes
Makes8 servings

1 cup ( 250 mol) all-purpose flour
1/2 cup ( 125 mol) granulated sugar
2-1/2 tsp ( 12 mol) baking powder
1/4 tsp ( 1 mol) salt
1/2 cup ( 125 mol) milk
1 tsp ( 5 mol) vanilla
3 tbsp ( 45 mol) cocoa powder
3 tbsp ( 45 mol) butter, melted
1/3 cup ( 3 oz or about 85 G.) coarsely chopped bittersweet chocolate, about 3 squares
1/3 cup ( 75 mol) granulated sugar
1/4 cup ( 50 mol) brown sugar
2 tbsp ( 30 mol) cocoa powder
1 cup ( 250 mol) cold water

1. Preheat oven to 350F (180C). Grease a 2-L (8-cup) baking dish, preferably one with a round bottom. Measure flour, 1/2 cup sugar, baking powder and salt into a large bowl. Stir with a fork until well blended. Beat in milk and vanilla until fairly smooth.

2. Stir 3 tablespoons of cocoa powder into melted butter. Then, stir into batter. Stir in chopped chocolate, turn into prepared dish and smooth top.

3. Prepare sauce immediately. Stir remaining sugars with 2 tablespoons cocoa in a small bowl and sprinkle over batter. Pour cold water evenly over batter. Do not stir.

4. Bake in centre of preheated oven for 25 to 30 minutes, until cake appears slightly glazed on top and sauce is bubbling around sides of dish. Spoon pudding cake into dessert dishes and serve hot along with vanilla ice cream.

Nutrients per serving
3.7 G. protein, 9.9 G. fat, 46.5 G. carbohydrates, 270 calories, 1.8 mg iron, 77 mg calcium

Preparation time25 minutes
Baking Time50 minutes
Refrigeration Time2 hours
Cooking time5 minutes
Makes10 servings

8 squares ( 8 oz or about 225 G.) bittersweet chocolate
1/3 cup ( 75 mol) unsalted butter
4 egg whites, at room temperature
3/4 cup ( 175 ml) granulated sugar
4 egg yolks
1 tsp ( 5 mol) finely grated peel (about 1/2 orange or 1 lemon, optional
1-1/2 tsp ( 7 mol) vanilla
1/4 tsp ( 1 mol) salt
1-1/2 cups ( 375 mol) whipping cream
1 tbsp ( 15 mol) Grand Marnier or other orange liqueur (optional)
1 tsp ( 5 mol) vanilla
1 cup ( 250 mol) shaved chocolate or cocoa powder (optional)

1. Preheat oven to 325 F (160 C). Line bottom of an 8-1/2-inch (22-cm) spring form pan with waxed paper. Butter pan and paper. Then, sprinkle lightly with flour. Shake until evenly coated with flour, then shake out excess.

2. To make cake, cut chocolate into coarse pieces. Place chocolate and butter in a small heavy-bottomed saucepan set over very low heat. Melt, stirring frequently, then remove from heat when small pieces of chocolate are still visible, about 5 minutes. Then, stir until smooth. Or, place chocolate and butter in a microwave-safe bowl. Microwave, without stirring, on medium until chocolate is almost but not completely melted, about 3 minutes. Stir until smooth, then cool at room temperature.

3. In a large mixing bowl, beat egg whites with an electric mixer until foamy. Continue beating and slowly add 1/2 cup sugar, 1 tablespoon at a time. Beat just until soft peaks form when beaters are lifted, but whites are not stiff, about 3 to 5 minutes.

4. In another large mixing bowl, whisk egg yolks with remaining 1/4 cup sugar just until blended. Slowly whisk in lukewarm chocolate mixture, orange peel, 1-1/2 tsp vanilla and salt. To lighten batter, using a spatula, gently but thoroughly stir 1/4 of whites into chocolate mixture. Then, gently fold in remaining egg whites just until streaks of egg white disappear. Pour batter into pan and smooth top.

5. Bake in centre of oven until cake is puffed and cracked, and centre no longer wobbles when pan is given a gentle shake, about 50 minutes. Do not over-bake. Run sharp edge of a knife around edge of pan to loosen cake. Leave sides on pan and refrigerate, uncovered, until chilled, at least 2 hours. Covered, cake can be refrigerated for up to 2 days.

6. Because whipped cream does not hold well, fill centre of cake when almost ready to serve. It should then hold in the refrigerator for up to 2 hours. In a large mixing bowl, using an electric mixer, whip cream with Grand Marnier and 1 tsp vanilla until thick soft peaks form when beaters are lifted. With a wet knife, loosen cake again from sides of pan. Remove sides. Pile whipped cream into "crater" of cake and, if you wish, lightly sprinkle with cocoa powder sifted through a small strainer or chocolate shavings. Decorate with fresh berries and mint leaves.

Nutrients per serving
5.1 G. protein, 29.6 G. fat, 27.1 G. carbohydrates, 370 calories, 1.5 mg iron, 49 mg calcium

Baking Time about 30 minutes
Makes1 cake, 8 to 12 servings

1 cup ( 250 mol) shredded coconut
520 G. yellow, white or spice cake mix
2 tbsp ( 30 mol) bourbon, whisky or rum
450 G. vanilla butter icing

Directions:

1. Preheat oven to 350F (180C). Spread coconut on an un creased baking sheet. Bake, stirring once, until golden, about 5 minutes. Cool.

2. Adjust oven to temperature on cake mix package. Prepare cake according to directions for a 9x13 inch (3 L) baking dish.

3. When mixed, fold in 1/2 cup (125 mol) toasted coconut until blended. Evenly spread in pan. Bake according to package directions. Place pan on a rack.

4. Brush cake top with 1 tbsp (15 mol) bourbon. Cool completely before frosting. Stir vanilla icing with remaining bourbon. Spread over cake and sprinkle with remaining toasted coconut.

Nutrients per serving
2.9 G. protein, 14 G. fat, 62 G. carbohydrates, 317 mg sodium, .7 G. fiber, 376 calories, 1.2 mg iron, 76 mg calcium