| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Grains, Dairy |
|
Choco2 |
14 |
servings |
INGREDIENTS
| 2 |
c |
All-purpose flour |
| 1 |
c |
Granulated sugar |
| 2/3 |
c |
Unsweetened cocoa powder |
| 1 |
tb |
Grated orange peel |
| 2 |
ts |
Baking soda |
| 1 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Freshly grated nutmeg |
| 1 1/3 |
c |
Vegetable oil |
| 4 |
lg |
Eggs |
| 1/2 |
c |
Orange juice |
| 2 |
md |
Carrots; shredded* 1 1/2 cups |
| 1 |
c |
Raisins |
| 1 |
c |
Walnuts; chopped |
| 1/4 |
c |
Powdered sugar |
| 3 |
tb |
To 4 T. milk |
| 1/2 |
ts |
Vanilla extract |
| 2 |
tb |
Unsweetened cocoa powder |
INSTRUCTIONS
DOTTIE CROSS TMPJ72B
CREAM CHEESE
E3 OUNCES CREAM
Heat oven to 350~F; grease 10-cup fluted tube pan, preferable Teflon
coated. In large bowl combine flour, sugar, cocoa powder, grated orange
peel, baking soda, cinnamon, nutmeg,oil, eggs, and orange juice; with
electric mixer at low speed, beat just until blended. Increase speed to
medium; beat 2 minutes until blended and smooth. Stir in carrots, raisins,
and chopped walnuts. Pour batter into prepared pan; bake 45-50 minutes
until wooden pick inserted in center comes out clean. Cool cake in pan on
wire rack 15 minutes; remove from pan to rack to cool completely.
Meanwhile, in medium size bowl mix at medium speed, beat cream cheese,
powdered sugar, 2 tablespoons milk and vanilla until blended and smooth;
remove 1 tablespoon to small bowl. To mixture in medium bowl, add cocoa
powder and remaining 1-2 tablespoons milk; beat until smooth and of proper
consistency for glazing. Spoon chocolate glaze over top of cooled cake so
glaze drips randomly down sides; drizzle plain glaze over chocolate to
serve.
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