Peanut Butter Delight
Lucile Lenz, Lincoln, NE
Gold Medal, Winning State Fair Cakes
banana layer makes this a very moist cake. I serve the cake with
a scoop of ice cream and a cherry to carry out the banana split
Here for the recipe!
some tips on
If the consistency
of your decorating ising isn't just right, you decorations won't
be right either. Just a few drops of liquid will make a big difference
in your results.
Holds a 3/
in. peak on the spatula. Use it for flowers with upright petals.
If icing is not stiff enough, petals will droop.
Is used for
flowers with flat petals and for borders. When the icing is too
stiff or too thin, you can't get the uniform designs that characterize
a perfect border.
used for writing, stems, leaves and for frosting a cake.
The size and
uniformity of your icing design are affected by the amount of
presure you apply to the bag and the steadyness of the pressure,
i.e., how you squeeze and relax your grip ont eh decorating bag.
Your goal is to learn to apply pressure so consistently that you
can move the bag in a free and easy glide while just he right
amount of icing flows through the tip. Use the back of a cookie
sheet lined with wax paper or aluminum and practice... practice
2 cups confectioner's (powdered) sugar, 1/2 cup Hershey's Syrup,
1/4 Hershey's Cocoa, 1/4 cup melted butter and 1/2 teaspoon vanilla
version (from a generic label) uses 1/4 cup milk instead of the
syrup and recommends adding a teaspoon of instant coffee and/or
more cocoa to make it darker and more sugar to make it thicker.
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Favorite Chocolate Cake
2 bars (4
oz. total) NESTLÉ® TOLL HOUSE® Unsweetened
Chocolate Baking Bars , broken into pieces
1/2 cup (1 stick) butter or margarine (we recommend LAND O LAKES®
2 cups granulated sugar
1 cup milk
1/2 cup water
2 large eggs
1 tablespoon lemon juice or distilled white vinegar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
PREHEAT oven to 350° F. Grease and flour two 9-inch-round
baking pans or one 13 x 9-inch baking pan.
baking bars in small, microwave-safe bowl on HIGH (100%) power
for 1 minute; stir. Microwave at additional 10- to 20-second intervals,
stirring until smooth; cool to room temperature.
and sugar in large mixer bowl. Add milk, water, eggs, lemon juice,
vanilla extract, flour, baking powder, baking soda and salt; beat
on low speed until blended. Beat on high speed for 2 minutes.
Beat in melted chocolate. Pour into prepared pans.
BAKE for 30
to 35 minutes or until wooden pick inserted in center comes out
clean. Cool in pans for 20 minutes; invert onto wire racks to
Baking Cakes from
- Batter is
rich and thick
- High volume,
deep golden brown crust
- Fine texture
- Rich buttery
cake with a pale golden crust
volume, deep golden brown crust
cake with wet ring on crust
contain water which replaces part of the fat