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Died and Went to Heaven Chocolate Cake

My son and I made this cake earlier today and it turned out wonderful!   It was so easy and really didn't take much more time than putting together a cake mix from a box.  It's also nice not to have all the preservatives and unpronounceable chemical ingredients found in the typical box cake mixes.  The grocery store was out of buttermilk, so I used soured milk instead (1 very full tablespoon of lemon juice and then enough milk to make the 1 1/4 cup required in the recipe).

Died and Went to Heaven Chocolate Cake
Makes 16 Servings

Cake
1 3/4 cups all-purpose white flour
1 cup white sugar
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups buttermilk
1 cup packed light brown sugar
2 large eggs, lightly beaten
1/4 cup canola oil
2 teaspoon pure vanilla extract
1 cup hot strong black coffee

Icing
1 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
1-2 tablespoons buttermilk or low-fat milk

1. Preheat oven to 350°F. Lightly oil a 12-cup Bundt pan or coat it with nonstick cooking spray. Dust the pan with flour, invert and shake out the excess.

2. In a large mixing bowl, whisk together flour, white sugar, cocoa powder, baking soda, baking powder and salt. Add buttermilk, brown sugar, eggs, oil and vanilla; beat with an electric mixer on medium speed for 2 minutes. Whisk in hot coffee until completely incorporated. (The batter will be quite thin.)

3. Pour the batter into the prepared pan. Bake for 45 to 55 minutes, or until a cake tester inserted in the center comes out clean. Cool the cake in the pan on a rack for 10 minutes; remove from the pan and let cool completely.

4. To make icing: In a small bowl, whisk together confectioners' sugar, vanilla and enough of the buttermilk or milk to make a thick but pourable icing. Set the cake on a serving plate and drizzle the icing over the top.

NUTRITION INFORMATION: Per serving: 222 calories; 4 g fat (1 g saturated); 27 mg cholesterol; 43 g carbohydrate; 3 g protein; 2 g fiber; 274 mg sodium; 124 mg potassium.

3 Carbohydrate Servings

Recipe from EatingWell Magazine March/April 1995.

posted by: artichoke72 at 16:01 | link | comments (1) |
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Chiang Mai Curry Noodles (Khao Soi)

This is a version of Chiang Mai Curry noodles using beef.  It is a simple and easy recipe that has flavorful results.  Linguine or another type of noodle can be substituted for Chinese noodles.  I have even made it with rice noodles.  You can also make this recipe with chicken.  I make another version with chicken, cumin, and sugar snap peas, found here.
 
Chiang Mai Curry Noodles (Khao Soi)
 
2 to 3 cloves garlic, finely minced
1 teaspoon ground turmeric
1 teaspoon salt
1 tablespoon Red Cury Paste, or to taste
1 tablespoon vegetable oil
1 can coconut milk
1/2 pound bonelss, beef, cut into 1/2-inch chunks
1 tablespoon sugar
1 cup water
3 tablespoons fish sauce
1 tablespoon fresh lime juice
1 pound Chinese egg noodles, cooked
 
Toppings and condiments:
fried noodles
chopped shallots
minced scallions
pickled cabbage
fresh lime wedges
crushed peanuts
fresh cilantro leaves
 
Heat 1 tablespoon oil in a large heavy pot or wok over medium-high heat.  Add the minced garlic and stir fry 30 seconds.  Add the beef and stir fry 3 to 4 minutes, until browned.  Add the curry paste and turmeric and stir fry 30 seconds longer.  Add the coconut milk and sugar.  Cook, stirring frequently, for 4 to 5 minutes.  Add the water, fish sauce, and salt; bring to a boil.  Reduce heat to medium and cook at a simmer for about 10 minutes.  Remove from heat and stir in the lime juice.
 
Divide noodles into large bowls.  Ladle meat and broth over the noodles.  Top with desired condiments.  Serve with chopsticks and a large spoon.
 
Adapted from a recipe in Hot, Sour, Salty, Sweet:  A Culinary Journey Through Southeast Asia by Jeffrey Alford and Naomi Duguid (Artisan, 2000)

posted by: artichoke72 at 15:48 | link | comments |
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