Saturday, April 11, 2009

Erika's Favorite Cinnamon Rolls

2 1/4 c. milk, heated
1/4 c. hot water
2 pkg. yeast
1/2 c. sugar
1/2 c. oil
1 Tbls. salt
6 c. flour
2 eggs

In a large bowl, add beaten eggs, sugar, oil, and salt. Add scalded milk and mix up well, then add yeast and 6 cups of flour; mix up well. Dump out dough on floured surface and add more flour as needed. (The dough should be sticky.) Knead for about 5 minutes. Put in greased bowl and let rise until doubled in bulk (about 1 1/2 hours)
Roll out dough (don't make it too thin) in an oblong or rectangular shape; spread with butter, cinnamon & sugar mixture, and what other toppings you'd like to add (Raisins, nuts, etc.)
Roll up and cut 1-1 1/4" thick; put on greased cookie sheet and let rise another hour. Bake at 350 degrees for 15 minutes. Let cool and frost.

(I like to mix the dough in my bread machine on the "dough" cycle.)

*we like to use a butter cream frosting with almond extract added, or we like to do a powdered sugar, milk and vanilla glaze)

Chocolate Torte

*Best if made a day a head of time

1 c. butter, softened
2 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract
1 c. baking cocoa
2 c. boiling water
2 3/4 c. all-purpose flour
2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt

1 c. heavy whipping cream
1/4 c. powdered sugar
1 tsp. vanilla extract

1 c. (6 oz) semisweet chocolate chips
1 c. butter, cubed
1/2 c. heavy whipping cream
2 1/2 powdered sugar

Directions: In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. In a bowl, beat cream, confectioners' sugar and vanilla on high speed until soft peaks form. Chill until firm. In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioners' sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreadable consistency. Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting. Yield: 10-12 servings.

This was an AMAZING, Moist, Chocolaty, Delicious cake. I will DEFINITELY be making this one again.
*It takes 1 lb. butter so beware.
*I made a mistake with the frosting. I didn't read all the directions a head of time, and I thought the frosting looked really runny, so I kept adding powdered sugar until I thought it was a good consistency. It ended up turning into fudge. So make sure you follow the directions, and read it all the way through!!!!

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