Dark Chocolate Cake with Chocolate Buttercream Frosting

1.5 cups oat flour
1 cup cocoa powder
1tsp baking powder
1tsp baking soda
1/4 tsp espresso powder
3/4 tsp salt
1 cup lowfat buttermilk
1tsp white vinegar
2 tsp vanilla
4 large egg whites
2 cups (not packed) brown sugar
1 cup light vanilla yogurt

1 recipe Chocolate Buttercream Frosting (follows)

line two 9" round cake pans with parchment and spray lightly with cooking spray.

Sift together flour, cocoa powder, baking powder, soda, espresso powder and salt.

Use a sturdy whisk to mix buttermilk, vinegar and vanilla in a large mixing bowl until well combined. Whisk in the egg whites, brown sugar and yogurt until well blended. Mix in dry ingredients just until combined. Divide the batter and bake 30-35 minutes, or until a toothpick inserted in the center comes out dry.

Cool in pans for 10 minutes, then transfer to a rack to cool completely. Frost.

Frosting:
1.25 cups plus 2 Tbs butter, room temperature
1/4 cup plus 2 Tbs light cream cheese, room temperature
2 tsp vanilla
pinch of salt
2.75 cups powdered sugar
1/2 cup cocoa powder
fat free milk as needed

Combine butter, cream cheese, vanilla and salt in a largew mixing bowl. Beat on high until smooth. Gradually add the powdered sugar and cocoa powder, beating until fluffy. If frosting is too thick, add milk, 1 tsp at a time until desired consistancy.


Frosted cake makes 14 servings:
294 cal, 6g protein, 59g carb, 6g fat, 3g saturated fat, 11mg chol, 4g fiber, 384 mg sodium

Essential Chocolate Cake

makes two 9x2" round cakes

2 cups AP or Cake flour
2/3 cup cocoa powder
1 tsp baking soda
1/4 tsp salt
2/3 cup (10 2/3 Tbs) butter, softened
1 3/4 cups sugar
3 large eggs + warm water
1 1/3 cups milk, preferably whole, warmed to room temperature

Spray two 9" round pans with cooking spray, line the bottoms of the pans with parchment paper and lightly spray the parchment as well.

Place the eggs in a bowl of warm water to come up to room temperature.

Sift the flour, cocoa powder, soda and salt, set aside.

Cream the sugar and butter. Add the eggs one at a time, beating well between each.

Add the flour mixture in 4 additions, alternating with the milk. Begin and end with flour. Spread into prepared pans and bake at 350 for 35-40 minutes. Cool in pans for 10 minutes, transfer to a wire rack to cool completely.

Scandinavian Almond Cake

1 1/4 c sugar
1 egg
1 1/2 tsp almond extract
2/3 c milk
1 1/4 c flour
1/2 tsp baking powder
1 stick margarine, melted

In a bowl, combine sugar, egg, almond extract, and milk. Beat together.

Add flour and baking powder. Mix together.

Add melted margarine. Mix well.

Line pan with foil, and gently and slowly smooth foil down into all the indents. Take your time. Try not to break any holes in the foil. This step seems annoying but is 100% worth it when your cake is done cooking and it comes time to remove it from the pan without breaking it or pulling the top off!

Spray foil with nonstick spray, then pour mixture into pan and bake for 40-50 minutes @ 350 degrees.

To avoid under baking, do the toothpick test - don't just go by the color of cake.

Cool in pan for at least 40 minutes. Turn over and lightly tap cake with foil out of pan, pulling on edges of pan to loosen. Go slowly, being careful not to break the cake. Once out, slowly peel off the foil.

This is great served with jam!

Simple Lamb

2/3 cup lemon juice
1/2 cup brown sugar
1/4 cup Dijon mustard
1/4 cup soy sauce
1/4 cup olive oil (or canola)
2 cloves garlic, minced
1 (1/2 inch) piece fresh ginger root, sliced
1/2 teaspoon ground black pepper
1 (5 pound) leg of lamb, butterflied and pounded to an even thickness


In a bowl, mix the lemon juice, brown sugar, mustard, soy sauce, oil, garlic, ginger and pepper. Place the lamb in a shallow container. Pour the lemon juice mixture over the lamb. Cover, and marinate in the refrigerator overnight.

Preheat an outdoor grill for medium heat. Lightly oil the grill grate. Over indirect heat, grill the lamb 40 to 50 minutes, turning to cook all sides, to a minimum internal temperature of 145 degrees F (63 degrees C). VARIATION: Sear the meat for 6-8 min/side on a griddle over medium-high heat. Transfer to a roasting pan and bake at 400 for 15-20 minutes, or until desired doneness.

In the meantime, drain marinade, and bring to a boil in a small saucepan. Reduce heat to low, and simmer, whisking constantly, until slightly thickened.

Allow meat to rest for 5 min, slice, and cover with the thickened marinade mixture to serve.

Vinarterta

8 cups flour
2 cups butter
3 cups fine sugar
4 eggs
4 tsp cardamom
2 Tbs almond extract
1/2 tsp salt
6 Tbs cream
2 tsp baking powder

Cream the butter and add the sugar, beating well until light and fluffy. Add eggs, one at a time, mixing until fully incorperated. Mix dry ingredients together and set aside. Add almond extract and cream, beating well. Gradually add flour mixture. When all is mixed in, form the dough into an even mass on waxed paper and spray with cooking spray. Divide into 5 even parts. Line the bottoms of 9x13" pans with waxed paper. Pat dough into pans. Bake @ 300F until cooked through, but not brown, about 15 min. Let cool 5 minutes, remove from pans. Assemble cake by layering with jam. Wrap and allow to sit for a week or more before serving.

Apple Cake

1/2 cup butter
1 cup granulated sugar
1 cup brown sugar
2 eggs (3 if batter seems too stiff)
2 cups whole wheat flour
1/2 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 tsp nutmeg
4-5 cups peeled and diced apples
4 Tbsp hot water
2 tsp vanilla
1 cup chopped nuts (optional)

Cream butter and sugars. Beat in eggs. Mix dry ingredients separately and add to creamed mixture. Stir in remaining ingredients. Turn into a well-greased 9x13 pan. Bake at 350 degrees for 45 minutes.

Pumpkin Pancakes

2 cups flour (AP or whole wheat)
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar

1.In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.