Tuesday, August 25, 2009

Triple Berry Trifle

1 cup sour cream
1 3/4 cups milk
1 instant pudding and pie filling
1 teaspoon grated lemon peel (optional)
1(10-inch) angelfood cake, torn into bite-size pieces
2 pints strawbwrries, sliced
1 pint blue berries
1 pint raspberries
8oz frozen whipping cream, thawed
Place sour cream in large bowl; gradually stir in milk with wire whisk until smooth. Continue stirring, gradually adding pudding and lemon peel, until well mixed and thickened Layer half of cake pieces, 1 1/2 cups berries and half of pudding mixture in 2-quart serving bowl . Repeat layers. cover with whipped cream.Arrange remaining berries on top. Cover; refrigerate at least 2 hours.

Thursday, August 20, 2009

Eggless Chocolate Cake

1/2 cup flour
1/3 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1/2 cup vegetable oil
1 cup cold water
2 tsp vanilla extract
2 tsp vinegar
1/2 cup semi-sweet chocolate chips
Preheat oven to 375°F.
spray two 8 inch round cake pans with oil.
Combine dry ingredients. Mix all the wet ingredients in a small bowl, combine remaining ingredients leaving out the vinegar until the final step.
Combine wet and dry ingredients, stirring together until well combined. Stir in the vinegar and 1/2 cup semi-sweet chocolate chips rapidly and immediately pour into pans and place pans into preheated oven and bake for 25 to 30 minutes.
Icing: instant chocolate icing, heat for 1 mnt in microwave, stir and pour over the cake.