Air fryed chocolate cake

Air Fried Chocolate Cake

Prep Time: 15 min

Cooking Time: 15 min

Servings 2

Ingredients:

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

Directions:

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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Black forrest cake

Black Forest Cake
1 (21 ounce) can cherry pie filling (lite or regular)
1 (18.25 ounce) box chocolate cake mix, butter-style
Preheat 4 to 5 quart slow cooker on high for 10 minutes. Meanwhile, spray interior of baking insert, designed to fit your slow cooker, with nonstick cooking spray. In a bowl, stir together pie filling and cake mix until mix is thoroughly moistened. Spoon into insert. Place insert into cooker. Cover insert with 8 paper towels. Cover slow cooker. Cook on high for 1 3/4 hours. Remove cooker lid and paper towels. Continue cooking for another 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove baking insert from cooker. Serve cake warm directly from the insert.
Makes 8 to 10 servings.

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Chocolate Lover’s Chiffon Cake

Chocolate Lover’s Chiffon Cake
3/4 cup boiling water
1/2 cup baking cocoa
1 3/4 cups sifted cake flour
1 3/4 cups sugar
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup vegetable oil
7 eggs, separated, room temperature
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Chocolate Whipped Cream Frosting (see below)
Combine water and cocoa in small bowl until smooth; cool. In a large bowl, sift together flour, sugar, baking soda and salt. Make a well in the center; add oil, egg yolks, vanilla and cocoa mixture. Beat with a wooden spoon until smooth; set aside. In a mixing bowl, sprinkle cream of tartar over egg whites; beat until stiff peaks form. Fold into batter with a wire whisk. Pour into an ungreased 10 inch tube pan. Bake at 325 degrees for 60 to 65 minutes, or until cake springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides of cake and remove to a serving platter. Prepare Chocolate Whipped Cream Frosting. To fill cake, cut a 1 inch slice off the top of the cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1 inch wall on all sides; carefully remove cake. Fill tunnel with some of the frosting; replace cake top. Frost top and sides of cake with remaining frosting. Chill for 2 to 8 hours before serving.
Makes 12 servings.

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Raspberry cake roll

Raspberry Cake Roll
6 egg whites, room temperature
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 cup sugar
1/2 cup plus 1 tablespoon sifted cake flour
1 tablespoon grated lemon peel
1 package (8 ounces) cream cheese, softened
1/2 teaspoon vanilla extract
1 cup whipped topping, divided
1 pint fresh raspberries, divided
Additional lemon peel
In a mixing bowl, beat together egg whites, lemon juice and salt on low speed until foamy. Gradually add sugar, beating on medium-high speed until soft peaks form. Combine flour and lemon peel; gradually fold into egg white mixture 1/4 cup at a time. Line a greased 15 by 10 by 1 inch baking pan with waxed paper; grease the paper. Spread batter evenly in pan. Bake at 350 degrees for 12 to 15 minutes, or until cake springs back when lightly touched in center. Cool cake in pan on a wire rack for 5 minutes. Cover with waxed paper, then a kitchen towel and baking sheet or bread board. Invert pan so cake lies flat on towel. Gently peel away greased waxed paper from the cake and discard. Beginning with narrow side, roll cake with towel, keeping towel and waxed paper pressed to underside of cake. Place rolled cake on rack to cool. For filling, combine cream cheese, vanilla, and 2 tablespoons of whipped topping in a bowl. Gently fold in remaining whipped topping. Cover and refrigerate until ready to use. Carefully unroll cake on a flat surface. With a spatula, spread filling evenly over cake to within 1/2 inch of edges. Sprinkle with 1 1/2 cups raspberries. Using towel to lift edge of cake, gently roll as before, this time pulling away towel and waxed paper. Place cake roll with seam side down on serving platter. Chill. Garnish with remaining raspberries and lemon peel. Serve chilled.
Variation:
This cake roll can also be filled with 3 cups of softened ice cream, rolled and stored in the freezer.
Makes 12 servings.

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Gingerbread

Gingerbread
1 egg
1/2 cup sugar
1/2 cup molasses
5 tablespoons butter or margarine, melted
2/3 cup water
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
Whipped cream
In a bowl, beat the egg; add sugar, molasses, butter and water; mix well. In a mixing bowl, combine flour, baking soda, ginger and salt; add molasses mixture; beat until well mixed. Pour into a greased 8 inch square baking pan. Bake at 350 degrees for 30 minutes, or until a toothpick inserted near the center comes out clean. Serve warm with whipped cream.
Makes 9 servings.

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Lazy daisy cake

Lazy Daisy Cake
2 eggs
1 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons butter or margarine
Frosting:
1 cup shredded coconut
3/4 cup packed brown sugar
1/2 cup butter or margarine, melted
2 tablespoons half and half cream
In a mixing bowl, beat together eggs, sugar and vanilla on high until thick and lemon-colored, about 4 minutes. Combine flour, baking powder and salt; add to egg mixture. Beat on low just until combined. Heat together milk and butter in a small saucepan until butter is melted. Add to batter; beat thoroughly (batter will be thin). Pour into a greased 9 inch square baking pan. Bake at 350 degrees for 20 to 25 minutes, or until a toothpick inserted near the center comes out clean. Cool slightly. Combine Frosting ingredients; spread over warm cake. Broil about 4 inches from the heat for 3 to 4 minutes, or until the top is lightly browned. Cool in pan on a wire rack.
Note:
While the cake is under the broiler, watch the Frosting closely since it takes only minutes to brown and will quickly burn.
Makes 9 servings.

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Oatmeal chocolate chip cake

Oatmeal Chocolate Chip Cake
1 3/4 cups boiling water
1 cup uncooked oatmeal
1 cup packed brown sugar
1 cup sugar
1/2 cup butter or margarine, softened
3 eggs
1 3/4 cups all-purpose flour
1 tablespoon baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 cups chocolate chips, divided
3/4 cup chopped walnuts
In a mixing bowl, pour water over oatmeal. Let stand for 10 minutes. Add brown sugar, sugar and butter, stirring until butter is melted. Add eggs, one at a time, beating well after each addition. Sift together flour, cocoa, baking soda and salt. Add to batter; mix well. Stir in half of the chocolate chips. Pour into a greased 13 by 9 by 2 inch baking pan. Sprinkle walnuts and remaining chocolate chips on top. Bake at 350 degrees for 40 minutes, or until a toothpick inserted into center comes out clean. Cool in pan on a wire rack.
Makes 12 to 16 servings.

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