MOKA CAKES 1968 ( CANADIAN )
These need four clean hands to make--but easy easy. Cut cake into small bars, as the frosting and coconut make them bigger--try this.
Provided by andypandy
Categories Bar Cookie
Time 1h20m
Yield 50 small bars
Number Of Ingredients 14
Steps:
- Cake:.
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 9 x 13-inch cake pan.
- Yield will be 50 small bar size squares.
- Beat the three eggs for 5 minutes until thick.
- Add the one cup of white sugar gradually.
- Beat well, and until thick.
- Add the water and maple flavouring.
- Add the dry ingredients in well.
- Pour this sponge cake batter into prepared pan.
- Bake for about 35 minutes until tester comes away clean.
- This is a sponge cake, so it only rises so high, and sometimes cooks faster then stated.
- When done remove and cool.
- Cut into about 50 small bars.
- Cream:.
- In a cup mix the cornstarch and milk until dissolved.
- In a small pot over medium heat place the evaporated milk and sugar.
- Bring the milk/sugar to a low boil; add the cornstarch/milk dissolved thickener.
- Stir and cook until thick.
- Remove and chill completely so that it is cold.
- Cream the butter and vanilla (or flavour of choice) until smooth and doubled.
- Beat in the cold cornstarch mixture.
- Continue to beat until thick and creamy and you start eating it straight from the bowl.
- Now, the highlights of this recipe are:.
- Take each bar one at a time and coat all four sides with the frosting.
- Yes this is a little messy.
- Don't lick your fingers.
- After each is coated, roll onto a coconut lined sheet, and cover all four sides with coconut.
- I use small flaked coconut and toast it just slightly; dessicated coconut is too fine; shredded coconut is too big.
- It's nice to have some one helping you do the coating in toasted coconut, as your fingers will be messy with the cream.
- If you are doing this yourself, create a system to make it the easiest without being too messy.
- You do not have to worry about finger prints in the cream as it will be covered with coconut.
- Coating can also be peanuts or pecans finely chopped, but I prefer the coconut.
- Also you can make these small or big to the size you like.
- Freezes well, and tastes great bite size right from the freezer.
- Simple and not a sweet bar, but nice and are always the first to go.
Nutrition Facts : Calories 60.1, Fat 2.6, SaturatedFat 1.5, Cholesterol 19.2, Sodium 53.7, Carbohydrate 8.3, Fiber 0.1, Sugar 5.4, Protein 1
MOCHA CAKE
Without a doubt, this is the best chocolate cake I've ever made. I share this decadent dessert with everyone I can!-Katherine DeLoach, Visalia, California
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, cocoa, baking soda and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat cream cheese and butter until fluffy. Beat in the chocolate, coffee and vanilla until blended. Gradually beat in confectioners' sugar. Spread between layers and over top and sides of cake. Cover and refrigerate until serving.
Nutrition Facts : Calories 710 calories, Fat 34g fat (21g saturated fat), Cholesterol 131mg cholesterol, Sodium 528mg sodium, Carbohydrate 99g carbohydrate (73g sugars, Fiber 3g fiber), Protein 9g protein.
TEA TIME SHORTBREADS 1965 (CANADIAN)
these are dainty melt in your mouth cookies that I have been making for 30 years. please give it a try for your cookie tray or for the older folks with a nice cup of tea.
Provided by andypandy
Categories Drop Cookies
Time 17m
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Cream the margarine, cream cheese and sugar until fluffy.
- Add beaten eggs, vanilla, and zest.
- Beat in well.
- Combine in the flour and the salt.
- Stir in the mini chocolate chips.
- Drop onto parchment lined or greased baking sheet.
- Bake 350 degrees for 11 to 12 minutes.
- Bottom should be browned only.
- Store after completely cooled in an airtight container.
- May also dredge into icing powder and then store if desired.
MOKA DUPONT: A FRENCH ICEBOX CAKE
When my Paris friend, Bernard Collet, told me about this cake, a favorite for over 60 years in his family, I was expecting something tall, soft, frosted and fit for candles. I expected a gâteau but got an icebox cake: four layers of cookies held together with four layers of frosting. The cake, originally a back-of-the-box recipe, was created for a French tea biscuit called Thé Brun, but I could never find them, so I used Petit Beurre cookies. Lately I can't find them either, so I use old-fashioned Nabisco Social Teas. You can use whatever cookies you'd like, but they should be plain, flat, square or rectangular. Depending on the size of your cookies, you might need fewer of them; depending on how big or small you make the cake, you might need to juggle the number of layers or the amount of frosting. It's a recipe made for improvisation.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 30m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Before you start assembling the cake, decide on the size you want. I make a cake that's 4 cookies wide, 4 cookies long and 4 layers high. Choose a plate to build and serve the cake.
- Make the buttercream frosting: Put the butter in a small bowl, and beat it with a flexible spatula until smooth. Add 1/2 cup sugar, and beat again with the spatula until it's thoroughly incorporated. Separate the egg, putting the yolk in a cup and the white in a small bowl. Whip the white until it holds soft peaks using a mixer or, for a short but strenuous exercise, a whisk. Give the yolk a quick whisk, just to break it up, then stir it into the white.
- Add the egg to the bowl with the butter, and using the spatula, stir and fold until blended. Scrape in the melted chocolate, then stir and fold again until the frosting is homogeneous. (It won't be perfectly smooth.) Taste the buttercream, and you'll feel grains of sugar on your tongue - that's the way it's meant to be.
- Pour the hot espresso into a wide, shallow bowl, and stir in the remaining 1 tablespoon sugar.
- One by one, drop each cookie into the espresso, count 3 seconds, flip it over, count 3 seconds more, then place the espresso-soaked cookie on the serving plate. Continue until you have your first layer of cookies in place.
- Using a small offset spatula or a table knife, spread a quarter of the buttercream over the cookies, working the cream to the edges of the cookies. Build 3 more layers of dunked cookies and smoothed buttercream. Top the last layer of buttercream with grated chocolate.
- Refrigerate the cake until the frosting is set, at least 3 hours. The cake can be kept covered in the refrigerator for up to 3 days. (Once the frosting is set, the cake could also be wrapped airtight and frozen for up to 2 months. To serve, simply let it defrost, still wrapped, in the refrigerator for about 4 hours or at room temperature for about 1 hour.)
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