Friday, August 7, 2009

A very chocolaty day!

Tx sht ck, originally uploaded by Kim De.

MY OVEN IS BACK!!! Repaired and ready to use, I baked the biscotti I had prepared yesterday, and made a cake for company.

The Texas Sheet Cake is one that I have been made before. The cinnamon in the cake perfectly enhances the chocolate flavor. The icing is too sweet for my taste, but I solved that problem by using only half the icing recipe. My guests liked it, and I sent several pieces home with them.

The biscotti is one I got from the Food Network website courtesy of Gale Grand. Chocolate Almond Biscotti was perfect with afternoon coffee. It was dark and chocolaty and not too sweet. I am anxious to see how it will freeze.

Texas Sheet Cake (Adapted from Cooking Light)

Cooking spray
2 tsp all-purpose flour
2 cups all-purpose flour (about 9 ounces)
2 cups granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
3/4 cup water
1/2 cup butter
1/2 cup unsweetened cocoa, divided
1/2 cup low-fat buttermilk
1 Tbs vanilla extract, divided
2 large eggs
6 Tbs butter
1/3 cup fat-free milk
3 cups powdered sugar
1/4 cup chopped pecans, toasted

Preheat oven to 375°.

Coat a 13 x 9-inch pan with cooking spray, and dust with 2 teaspoons flour. Set aside.

Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients (through salt) in a large bowl, stirring well with a whisk. Combine 3/4 cup water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Add to flour mixture. Beat at medium speed with an electric mixer until well blended. Add buttermilk, 1 teaspoon vanilla, and eggs; beat well. Pour batter into the prepared pan. Bake at 375° for 22 minutes or until a wooden pick inserted in center comes out clean. Place on a wire rack.

Combine 6 tablespoons butter, fat-free milk, and remaining 1/4 cup cocoa in a saucepan; bring to a boil, stirring constantly. Remove from heat. Gradually stir in powdered sugar and remaining 2 teaspoons vanilla. Spread over hot cake. Sprinkle cake with pecans. Cool completely on wire rack.

Chocolate Almond Biscotti (Adapted from Food Network)
Recipe courtesy of Gale Gand

2 cups flour
1 cup sugar
1/3 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2 egg whites
3/4 teaspoon vanilla extract
2/3 cup whole almonds, toasted
1/3 cup chocolate chips

In a standing mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined.

On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container.


  1. Welcome to the foodie blog roll. I will have to try the chocolate cake recipe as my hubby loves a good moist chocolate cake!

  2. Oh stop with the chocolate temptation -- it's still bathing suit season! :o)