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Company’s Coming Chocolate Cake
21⁄4 | cups flour, divided | 11⁄4 teaspoons baking soda |
12⁄3 | cups sugar | 1 teaspoon salt |
3⁄4 cup butter, softened | 1 teaspoon vanilla | |
3 tablespoons baking cocoa | 1⁄4 teaspoon baking powder | |
11⁄4 | cups water | 2 eggs |
Preheat oven to 350°F. Grease and lightly flour a bundt cake pan or two 8 or 9- inch round pans.
Place all ingredients in a medium bowl and beat with an electric mixer on low speed until moistened; scrape bowl. Beat on high speed 3 minutes, scraping bowl as needed. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans and cool on wire rack until completely cooled.
Chocolate Glaze
2 cups powdered sugar
4 tablespoons baking cocoa
4 teaspoons water
2 tablespoons vegetable oil
Combine sugar and cocoa in a small bowl. Gradually stir in water and oil. Immediately pour over cooled cake.
Banana Liquor & Chocolate Chip Biscotti
1 cup sugar | 2 eggs | ||
1⁄2 | cup butter, softened | 3 cups flour | |
1⁄4 | cup banana liquor | 3 teaspoons baking powder | |
| (any flavor is acceptable) | 1⁄4 | teaspoon salt |
1 teaspoon vanilla extract | 1⁄2 | cup mini semisweet chocolate chips | |
Preheat the oven to 350ºF. Grease a large cookie sheet with nonstick cooking spray. Beat sugar and butter in a large bowl with an electric mixer. Beat in banana liquor, vanilla extract, eggs, flour, baking powder and salt until smooth. Stir in the chocolate chips. Divide dough in half. Place on cookie sheet to one side. Shape into a 3 x
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