The Best-Ever Chocolate Cake

2-Cups all-purpose flour
2-Cups sugar
1-teaspoon baking soda
1-teaspoon salt
1/2-teaspoon baking powder
3/4-Cup brewed coffee(cooled)
3/4-Cup evaporated milk
1-tablespoon lemon juice
1/2-Cup shortening
2-large eggs
2-teaspoons vanilla
4-ounces melted semi-sweet chocolate (cooled)

1. Heat oven to 350F
2. Grease and flour baking pan 13x9x2 or two9inch rounds or three 8 inch round layer pans

3. Quantum out the evaporated milk and mix in the lemon juice. Let stand while you gain the rest of the ingredients.

4. Quantum all remaining ingredients (flour, sugar, baking soda, salt, baking powder, shortening, eggs, vanilla, and melted chocolate) and place in the bowl of your stand mixer. Start the mixer on slow speed to start mixing the ingredients. Add the 3/4 Cup brewed coffee to the milk composition from the old step. The lemon juice will have caused the milk to look slightly curdled. This is what you want. Gradually add the milk coffee composition to the rest of the ingredients in the mixer bowl. Should be added in 3-4 additions with the mixer running.

5. Beat 30 seconds on low speed to moisten the ingredients. Scrape down bowl as needed

6. Beat 3 minutes on high speed, scraping bowl occasionally

7. Pour evenly into pan(s)

8. Bake oblong pan 40-45 min or layers 30-35 minutes. Or, until a wooden skewer inserted in the middle comes out clean

Tip: You can make this cake even more decadent by adding 3/4 Cup chocolate chips to the mix at the end of the mixing time. This cake is great for a 2 or 3 layer cake but is too delicate to use for torting layers (dividing the layers to originate more layers)

Frosting and filling recipes are not included in this article. I use a Chocolate Cream Cheese Filling in the middle of the layers. For the frosting, I use a cooked Chocolate Fudge Frosting. You can find both of these recipes on my website. Really, any popular frosting formula you have will work well. I just like that singular composition of flavors because it gives a distinct taste to each chocolate used. Coffee enhances the flavor of the cake, the cream cheese adds a twang to the filling, and the frosting is a deep, rich chocolate taste. I have also used a raspberry filling with this cake and it was very good. Coffee frosting with this cake formula is very good as well.
Preparation time: 15 minute(s)

Cooking time: 30-35 minutes for layers. 40-45 minutes for a singular pan.

Number of servings (yield): 12

stand mixer kitchenaid

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Chocolate Pecan Cherry Kiss Cookies

Ingredients:

1-cup Butter, softened

1-cup Powdered sugar

¼-teaspoon Salt

2-teaspoons Cherry extract

¼-teaspoon Vanilla extract

2¼-cups All purpose flour

½-cup Finely chopped pecans

1-teaspoon Water

Granulated sugar

48-regular Milk chocolate kisses unwrapped

Instructions:

Preheat oven to 325 degrees. Place butter in a large mixing bowl and beat with galvanic mixer on medium speed for about 30 seconds; add powdered sugar and salt. Beat until mixed well. Beat in cherry and vanilla extracts until mixed well. Beat in flour with mixer; stir in pecans and teaspoon of water.

Shape dough into about 1-inch balls. Place balls about 2 inches apart on an ungreased cookie sheet. Flatten to ½-inch in thickness with the bottom of a glass or similar object dipped in granulated sugar.

Bake in preheated 325 degree oven about 14 minutes or until bottoms are lightly brown. remove from open; press a chocolate kiss into each cookie. exchange cookies to a wire rack and let cool.

Note: So that the sugar will stick to the bottom of the glass, first dip the bottom of the glass in the cookie dough. Next, dip it into the sugar.

To store cookie dough to bake later: Place in layers separated by wax paper in an Airtight container; cover; place in refrigerator up to 1 week or frost up to 3 months.

Makes 48 cookies

Note: To add a miniature pazazz to these cookies just dip them in colored sugar and or add a miniature Food coloring to your cookie dough.

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