Angel Food Cake

Ingredients:

1 3/4 cups sugar
1/4 teaspoon salt
1 cup cake flour, sifted
12 egg whites (the closer to room temperature the better)
1/3 cup warm water
1 teaspoon orange extract, or extract of your choice
1 1/2 teaspoons cream of tartar

Directions:

1. Preheat oven to 350 degrees F.

2. In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

3. In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

4. Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes before checking for doneness with a wooden skewer. (When inserted halfway between the inner and outer wall, the skewer should come out dry).

5. Cool upside down on cooling rack for at least an hour before removing from pan.

Note: Since they're easier to separate use the freshest eggs you can get

recipe:via Food Network and my friend Kristen. :)

Ryan's Favorite Chocolate Cake!

This is a family favorite...and it has a surprising ingredient: cayenne pepper! The cayenne really brings out the chocolate flavor, and gives it a slight kick! The best part? This cake stays moist and delicious for so much longer than other cakes. Try it and you will love it :)

Ingredients:

2 cups white sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 cup butter
1 cup water
3 tablespoons unsweetened cocoa powder
1/2 cup sour cream
2 eggs 1 teaspoon baking soda
1/4 to 1/2 teaspoon cayenne pepper

1/4 cup butter, melted
1/3 cup unsweetened cocoa powder
2 cups confectioners' sugar
1/4 cup milk
1 teaspoon vanilla extract


Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2. In a large bowl, combine sugar, flour and salt. Set aside.

3. In a small saucepan, bring 1 cup butter, water and 3 tablespoons cocoa to a boil. Remove from heat. Add to flour mixture and beat until smooth.

4. In a separate bowl, Mix sour cream, eggs, baking soda and cayenne pepper. Add to the cake batter. Blend well. Pour batter into 9x13 inch pan.

5. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Allow to cool.

6. For the Frosting: Melt 1/4 cup butter, add 1/3 cup cocoa. Add confectioners sugar, milk and vanilla. Mix until smooth and free of lumps.

7. Spread frosting on the cooled cake. Cut into squares and serve.

THE BEST Chocolate Cake Ever!

THE BEST Chocolate Cake EVER :D

from Kevin and Amanda
1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. So yummy!