Spiced chocolate cake

Spiced Chocolate Cake
4 (1 ounce) squares unsweetened chocolate
2/3 cup shortening
2 cups sifted all-purpose flour
2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon instant coffee
1 cup buttermilk
1/2 cup buttermilk
3 eggs
1 teaspoon vanilla
Melt chocolate; set aside to cool. Stir shortening to soften. Sift in flour, sugar, baking powder, baking soda, salt, cloves, cinnamon and coffee. Add 1 cup buttermilk and mix until flour is dampened. Beat vigorously for 2 minutes. Stir in 1/2 cup buttermilk, eggs, chocolate and vanilla. Beat for 2 minutes longer. Pour into greased and floured 13 by 9 by 2 inch baking dish. Bake at 350 degrees for 40 minutes, or until done. Cool; frost with your favorite 7 Minute Frosting.

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Pistachio Cake

Pistachio Cake
1 (2 layer size) package white cake mix
1 (4 serving size) package pistachio pudding mix (not instant)
1 cup club soda or 7-Up
1 cup oil
3 eggs
Beat together all ingredients. Pour into greased and floured 9 by 13 inch pan. Bake at 350 degrees for 40 minutes. Cool.
1 (4 serving size) package instant pistachio pudding mix
1 1/4 cups milk
1 (8 ounce) tub frozen whipped topping, thawed
Mix together pudding and milk; add whipped topping. Spread on top of cooled cake. Refrigerate for 4 hours, or overnight before serving.

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Pineapple almond cream cheese cake

Pineapple Almond Cream Cheese Cake
1 (8 ounce) package cream cheese, at room temperature
1 stick unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup pineapple juice
1 (12 ounce) jar pineapple preserves
1/2 cup slivered almonds
Preheat oven to 350 degrees. In a large mixing bowl, cream together cream cheese, butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla. Sift together flour, baking powder, baking soda and salt. Alternately add flour mixture and pineapple juice to butter mixture. Pour haf the batter into a greased 9 by 13 inch baking dish, spreading evenly. Combine preserves and almonds; spread evenly over batter. Cover with remaining batter. Bake for 45 to 50 minutes, until a toothpick inserted into center comes out clean. Cut into squares and serve.

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Coffee pecan crescents

Coffee Pecan Crescents
2 sticks butter
1/3 cup sugar
1 1/2 teaspoons instant coffee
1 1/2 teaspoons water
1/2 teaspoon vanilla extract
2 cups all-purpose flour
2 cups finely chopped pecans
1/4 teaspoon salt
Powdered sugar
Cream butter in large mixer bowl. Gradually add sugar and beat until light and fluffy. Dissolve coffee in water. Add to creamed mixture with vanilla. Combine flour, nuts and salt. Gradually stir into creamed mixture. Press dough into a ball. Wrap in plastic wrap and refrigerate at least 1 hour for ease in handling. Preheat oven to 325 degrees. Shape teaspoonfuls of dough into crescents. Place 1 inch apart on unbuttered cookie sheets. Bake about 20 minutes, or until set, but not brown. While still warm, roll cookies first in powdered sugar, then in sugar and again in powdered sugar. Cool completely on wire racks.
Coffee and water may be omitted and dough shaped into 1 inch balls and flattened slightly; bake as directed above.
Makes 5 dozen.

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Lemon pecan squares

Lemon Pecan Squares
1 1/2 cups flour
1/3 cup sugar
1 tablespoon lemon rind, divided
3/4 cup margarine, softened
1 (7 ounce) can flaked coconut
1 (14 ounce) can sweetened condensed milk
1 cup chopped pecans
Combine flour, sugar and 1 teaspoon lemon rind in bowl. Cut margarine into flour mixture until mixture resembles cornmeal. Press firmly into a 9 by 13 inch baking pan. Bake at 350 degrees for 15 minutes. Sprinkle coconut over crust; set aside. Combine sweetened condensed milk and remaining lemon rind. Drizzle evenly over coconut. Sprinkle pecans on top; press down slightly. Bake at 350 degrees for about 20 minutes. Cool and cut into squares.

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Banana nut muffins

Banana Nut Muffins
2 cups all-purpose flour
1/2 teaspoon salt
3 teaspoons baking powder
1/2 cup shortening
1 cup sugar
2 eggs
1 1/3 cups mashed bananas (3 medium)
1 cup chopped walnuts
Sift together flour, salt and baking powder. Cream together shortening and sugar in bowl until fluffy. Beat in eggs, 1 at a time. Stir in bananas. Add flour mixture and sugar mixture. Mix in nuts. Fill greased muffin-tins two-thirds full. Bake at 350 degrees for 20 minutes.
Makes 24 muffins.

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Air fryed chocolate cake

Air Fried Chocolate Cake

Prep Time: 15 min

Cooking Time: 15 min

Servings 2


1.5 ounces of plain flour

1.5 ounces of caster sugar

1.5 ounces of butter

1 egg

1 tablespoon of cocoa powder

1 tablespoon of apricot jam

1 pinch of Salt


Preheat the Air Fryer on 320 F for 5 min.

Beat the butter with sugar in a mixing bowl until they become smooth then add in the rest of the ingredients gradually while mixing them all the time.

Pour the batter into a small greased cake tin that fits in the Air Fryer.

Place the cake in the Air Fryer and fry it for 15 min.

Once the time is up, allow the cake to cool down completely then serve it and enjoy.

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