Fudgy Hanukkah CakeMakes 12 servings
1 1/2 cups brown sugar; packed
1 1/4 cups flour; all purpose
1/2 cup cocoa powder; unsweetened - sifted
1 1/2 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon salt
1 egg white
3/4 cup buttermilk
3/4 cup coffee; strong
1/3 cup vegetable oil
1/4 cup cocoa powder; unsweetened - sifted
4 teaspoons sugar; granulated
4 teaspoons cornstarch
1/2 cup milk; skim
1/4 cup corn syrup
1 teaspoon vanilla
Edible gold glitter or coconut (optional)
In bowl, combine brown sugar, flour, cocoa, baking soda and baking powder, cinnamon and salt. In separate bowl, beat together egg and egg white; beat in buttermilk, coffee and oil. Make a well in sugar mixture; pour coffee mixture into well and whisk just till blended. Pour into greased 8" square cake pans. Bake in 350F oven for 30 to 40 min or till tester inserted into center comes out clean and cake springs back when pressed. Let cool in pan on rack for 20 minutes. (Cake can be frozen up to 2 months)
To make icing: In small saucepan, combine cocoa, sugar and cornstarch. Whisk in milk until blended, then corn syrup and vanilla. Bring to boil over medium-high heat, whisking constantly, reduce heat to low and cook, whisking for one to two minutes or until thickened and glossy. Let cool for five minutes. Spread evenly over cake. Sprinkle with glitter or coconut.
Hanukkah Frying Pan Cookies (Soofganyot)Makes 4 servings
6 tablespoons butter or margarine; soft
1 1/4 cup sugar
1 lemon; grated peel
1 teaspoon salt
3 1/2 cup flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
Cream butter and one cup sugar in bowl until light and fluffy. Add lemon peel and salt. Beat in eggs one at a time. Sift together flour and baking powder in separate bowl. Fold into butter mixture to make dough. Heat enough oil for frying in deep frying pan to 360F. Shape dough into small balls and drop about eight at a time into hot oil. Fry three minutes. Turn with slotted spoon and let dough fry until golden brown, two to three more minutes. Lift out cookies with slotted spoon and drain on paper towels. Combine remaining 1/4 cup sugar and cinnamon, and while cookies are warm, sprinkle on the sugar and cinnamon.
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