Anna Sultana’s Coconut Cake, Marshmallow Buttercream Frosting, Boiled Frosting & Quick Fudge / Pink Full Moon

We’re living through very difficult times, what with all the fear and new rules for staying healthy.
We're not leaving our homes and are avoiding group gatherings to flatten the curve.

Stay the course and we'll get through this.

Physical distancing… flattening the curve… 

Welcome to Spring 2020.

This Sunday is Palm Sunday and on Tuesday we'll be seeing the Pink Full Moon.

At least these things we were expecting.

The name ‘Pink Full Moon’ comes from moss pink, or wild ground phlox, one of the earliest Spring flowers. 

Other names for this moon are: the Full Sprouting Grass Moon, the Egg Moon, and the Full Fish Moon, because this is when shad swim upstream to spawn.

The moon will be completely full on April 7, and, since it’s a supermoon, it can appear as much as 14% larger and 30% brighter than a normal full moon.

According to space.com, April's supermoon will be bigger than the supermoon we had in March, since the moon will be closer to Earth.   

Get outside and enjoy it, but remember to practice physical distancing.

Easter is just around the corner, so it's time to make a nice dessert.

This Coconut Cake is Spring-like, and uses items - such as that bag of coconut - that have been forgotten on your kitchen shelves.

Going to grocery stores is getting risky, so it's a good time to shop our shelves.

The kiddies - and spouses - are expecting something chocolate.

I know fudge isn't really healthy.

I'm sorry, but sometimes one just has to indulge.

This is an easy recipe, so just make some and enjoy.
Don't count the calories. Everybody's putting on a few pounds this Spring.

While we're talking chocolate...

Here's a recipe for an easy fudge cake. 

Stay safe and well, everyone!

Hints:

Don’t have coconut milk? Use: 

2 Tablespoons water 

2 Tablespoons milk

1 teaspoon coconut or almond extract 

Cool cake layers in their pans on a cooling rack for 10 minutes. 

If you try to remove them sooner, they’ll be too warm and could break apart. 

After the 10 minutes, flip each cake out of its pan onto the cooling rack. 

Allow the layers to cool completely before frosting.

Don’t become impatient or panicked if you’re making the boiled frosting. 

It takes time, but the mixture will turn into a nice frosting.

If you’d rather make a buttercream frosting, here’s a good one: 

Marshmallow Buttercream Frosting

Place in a large mixer bowl

1 jar (7-oz) marshmallow creme (1 1/2 cups)

1 Cup butter or margarine, softened

1/2 teaspoon vanilla

1 Tablespoons milk

Beat on medium speed until blended. 

Add gradually while beating at medium speed 

2 1/4 Cups confectioners’ sugar

Beat until fluffy. 

You can beat in more milk, a few drops at a time, until it's thin enough to spread. 

While frosting, scrape off your spatula often to avoid getting crumbs on the cake.

About the fudge…

If you don't have unsalted butter, use what you have and don't add the salt.

                        Coconut Cake

Place the rack in the centre of the oven.

Grease 3 9-inch round pans with shortening and dust with flour

      

Preheat oven to 350º F          

Sift into a medium bowl

2 3/4 Cups flour

2 teaspoons baking powder

1 teaspoon salt

Set aside. 

Place in a large mixer bowl

1 Cup butter or margarine, softened (or 6 ounces oil)

Beat with electric mixer on medium speed for 30 seconds. 

Gradually add 

2 Cups sugar, 1/4 cup at a time, beating well after each addition. 

Beat 2 minutes longer. 

Add, one (or 1/4 cup) at a time, beating well after each addition 

4 large eggs (or 1 Cup egg whites)

Stir in 

1 1/2 teaspoons vanilla

1 1/2 teaspoons almond extract

With mixer on low speed, alternately add (3 dry, 2 liquid)

the flour mixture 

1 Cup milk 

Beat just until blended. 

Divide batter evenly among the 3 pans.   

Bake until the cake layers are done, about 18 to 20 minutes.

A toothpick inserted in the centre of each should come out clean.

Yes, test each one. Trust me.

Let the 3 cake layers cool in the pans on wire racks for 10 minutes.

Remove the cakes from the pans and place the layers on the racks.

Let them cool completely.

                        Boiled Frosting 

Cut into small pieces

6 regular-size marshmallows

Place in a heavy 2-quart saucepan

1 1/2 Cups sugar

1/2 Cup water

Stirring constantly, cook over medium heat, until the mixture is clear. 

Cook, without stirring, to 240°F on candy thermometer, about 10 minutes. 

Place in large mixer bowl

4 egg whites (1/2 Cup)

Beat with electric mixer on low speed until foamy. 

Add 

1/2 teaspoon cream of tartar

1/8 teaspoon salt

Beat on medium speed until soft peaks form. 

Increase speed to high and gradually pour the hot syrup into the egg white mixture. 

Add the marshmallows, a few pieces at a time, beating until stiff peaks form and the frosting is thick enough to spread. 

                        Coconut Milk Mixture

Place in a small microwaveable bowl

2 Tablespoons sugar

1/4 Cup reduced-fat coconut milk (not cream of coconut)

Microwave on high 1 minute.

Remove from microwave and stir until the sugar dissolves. 

                        Assembling the Cake

Have on hand

2 to 3 Cups flaked coconut

Cut 2-inch-wide strips of wax paper.

Place a cake layer upside down on a serving plate.

Arrange the wax paper under the cake to protect the plate.

Brush half of the coconut milk mixture over 1 layer to within 1/2 inch of the edge. 

Frost with 1 cup of the frosting and sprinkle with 1/2 cup of the coconut. 

Top with second cake layer. 

Brush with the remaining coconut milk mixture. 

Frost with 1 cup of the frosting and sprinkle with 1/2 cup of the coconut.

Top with remaining cake layer. 

Spread the remaining frosting on the top and side of the cake.

Sprinkle the remaining coconut over the top and sides. 

Remove the wax paper strips.

                        Quick Fudge

Grease an 8-inch square pan

Quarter

16 regular-size marshmallows

Combine in a medium saucepan

1 2/3 Cups sugar 

2/3 Cup evaporated milk 

1 Tablespoon unsalted butter 

1/2 teaspoon salt 

Bring to a boil.

Cook 5 minutes, stirring constantly. 

Add

6 ounces milk chocolate chips 

Cook, stirring constantly, until the chips are melted. 

Remove from heat.

Stir in

the quartered marshmallows

1 teaspoon vanilla extract 

1 Cup chopped walnuts 

Mix well. 

Pour into the prepared pan. 

Cool and cut into squares.

Anna Sultana’s Mocha Cake and Mocha Fudge Frosting

I’m watching Julie & Julia on television.

It just started.

Julie has had a rough day at work.

She’s home and is making a chocolate cream pie.

That chocolate pie lead to her blogging, sort of.

Ah…  chocolate…

Chocolate has had its place in my writing career, too, sort of.

When Sophie and I wanted to start our radio show in 2007 we had to come up with a name.

It was supposed to be short, catchy, something to tell the listeners who we were.

We went home and wrote lists of what we thought were perfectly good titles.

Robin Eriksson, the Program Director at CKUW, wasn’t impressed by our ideas.

She suggested we name our show Better Than Chocolate.

Since we were totally out of ideas - and we knew she had final say on the show’s name - we agreed to accept her suggestion.

Now we’re talking two senior citizens.

I was 57 and Sophie was 75 years old.

Neither of us had heard of, let alone seen, the movie Better Than Chocolate.

It was a 1999 Canadian romantic comedy movie shot in Vancouver and directed by Anne Wheeler. 

Just so you know, it is one of Canada's highest grossing films of all time, really, according to the Cannes Film Festival Website.

Yeah, well, there were Canadian beavers in it, all right, but just not the type of beavers two old ladies would go to the movies to see.

Wonder how many of our listeners were equally surprised when they tuned in to us.

In 2009 that radio show became my blog Winnipeg is Better Than Chocolate.

Which I started after seeing the movie Julie & Julia.

The circle of life... Julia... Julie... me.

Oh, well…  Back to chocolate…

Chocolate’s health benefits have been in the news lately.

Last year the Huffington Post had an article about that, too:

10 Ways Giving In To That Chocolate Craving Can Benefit Your Health

So, yes, there's proof, chocolate is good for you.

But a square of chocolate doesn’t quite seem like enough for a dinner dessert.

Especially if it’s been a Sunday dinner type of dinner.

That does seem to call for Julie’s chocolate cream pie.

Or Ma’s Mocha Cake with Mocha Fudge Frosting.

Hints:

If you are using all purpose flour in this recipe remove two tablespoons from each cup of all purpose flour.

If you are using cake & pastry flour in a recipe that calls for all purpose flour add two tablespoons to each cup of cake and pastry flour.

The frosting instructions are for the sheet cake.

If you are making two layers:

Cut 2-inch-wide strips of wax paper.

Place the cake upside down on a serving plate.

Arrange the wax paper under the cake to protect the plate.

Spread the frosting over the cake with a spatula.

Smooth the frosting over the top and sides.

Place the second layer on top and cover with frosting.

Let the cake set at least an hour before serving.

                        Mocha Cake

Place the rack in the centre of the oven.

grease a 13 x 9 x 2 inch baking pan or 2 8 inch round pans

      

Preheat oven to 350º           

Sift together into a large mixer bowl

2 Cups cake & pastry flour

2 Cups sugar

3/4 Cup cocoa

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

Add

2 large eggs

1/2 Cup oil

1 Cup strong black coffee

1 Cup buttermilk

Beat at medium speed for 2 minutes.

The batter will be thin.

Pour the batter into the prepared pan or pans.

Smooth the surface with a spatula.

Bake until the cake is done, 35-45 minutes (30-35 minutes for round pans).

A toothpick should come out clean.

Let the cake cool in the pan on a wire rack for 5 minutes.

Invert the cake onto the rack and let it cool completely.

                        Mocha Fudge Frosting

Chop

8 ounces bittersweet chocolate

Place in a medium saucepan

1/2 Cup heavy cream

1/4 Cup butter

2 Tablespoons light corn syrup

1 teaspoon instant coffee powder

Heat until simmering.

Remove the pan from the heat and add

chopped bittersweet chocolate

Stir until smooth.

Chill, stirring occasionally, until the frosting is thick enough to spread.

Cut 2-inch-wide strips of wax paper.

Place the cake upside down on a serving platter or board.

Arrange the wax paper under the cake to protect the platter.

Spread the frosting over the cake with a spatula.

Smooth the frosting over the top and sides.

Let the cake set at least an hour before serving.

Velveeta Fudge by Margaret Ullrich

Did you ever notice how some things seem to go on sale pretty regularly?

So regularly that, within a month or two, there are a few jars of it sitting on the shelf.

The kids notice the glut and figure there’s something fishy going on.

Like maybe you’re trying to get some vitamins into them.

Velveeta is like that.

It’s a nice enough product, and it goes on sale almost every month.

It’s hard to pass up a bargain.

And it’s even harder to force feed something into the kids, especially when they’ve grown to be bigger than you are.

Time to get a little sneaky and make some fudge.

Yes, really.

Hints:

This recipe works with either regular Velveeta or Velveeta Light.

Two 16 ounce packages of confectioners’ sugar would give you 8 Cups.

Wrapped tightly, the fudge can be frozen up to 2 months.

Thaw in refrigerator overnight before serving.

                        Velveeta Fudge

Grease an 9 x 13 inch pan

Combine in a large microwavable bowl

3/4 pound Velveeta, cut up

1 Cup margarine

6 squares unsweetened baking chocolate

2 Tablespoons light corn syrup

Microwave on high for 2 minutes.  Stir.

Microwave on high for 1 minute.  Stir until well blended.

In a large mixer bowl place

8 Cups confectioners’ sugar

While beating at medium speed, add gradually the Velveeta / chocolate mixture, beating until everything is well blended.

Stir in

1 teaspoon vanilla extract 

1/2 Cups chopped pecans or walnuts

Mix well. 

Pour into the prepared pan and smooth the surface. 

Cover the fudge and cool until form.  

Cut into 96 1-inch squares.

A few months ago I posted a recipe for fast fudge.

Hope you enjoy both!

Carmela Soprano's Chocolate Fudge Sheet Cake

Valentine’s Day is coming.

Some folks celebrate by going out.

Some folks celebrate by staying home.

To each his - or her - own.

We’ll most likely be staying home.

And that’s where a really good cake recipe comes in handy.

Back in July, 2010 I mentioned the recipe for Carmela Soprano's Chocolate Fudge Sheet Cake.

I gave the ingredients for the frosting, but not for the cake itself.

The frosting is great on its own and would add a special touch to any cake.

But, for the full experience, here’s the recipe from Entertaining with the Sopranos.

Enjoy!!

Hint:

If you're worried about the caffeine, decaf should be okay.  

Although the chocolate will give you a big enough buzz.

You can also refrigerate until the frosting is set.

Then, before covering with foil, poke a few toothpicks into the top of the cake.

They’ll keep the foil from touching the frosting.

You can then refrigerate the cake overnight.

Be sure to remove the toothpicks!

                        Chocolate Fudge Sheet Cake

Place the rack in the centre of the oven.

grease and flour a 13 x 9 x 2 inch baking pan

Tap out the excess flour.        

Preheat oven to 350º           

Bake 35 minutes 

Sift together into a large mixer bowl

2 Cups flour

2 Cups sugar

1 teaspoon baking soda

1/4 teaspoon salt

Place in a medium saucepan

1 stick (8 Tablespoons) unsalted butter, cut into small pieces

1 Cup water

1/3 Cup unsweetened cocoa powder

1 teaspoon instant espresso powder

Stir over medium heat until the mixture comes to a boil.

Pour over the dry ingredients and stir until smooth.

Place in a small bowl

2 large eggs

1/2 Cup sour cream

2  teaspoons vanilla

Whisk together until smooth.

Scrape the mixture into the larger bowl and stir until blended.

Pour the batter into the prepared pan.

Smooth the surface with a spatula.

Bake until the cake is done, about 35 minutes.

Let the cake cool in the pan on a wire rack for 5 minutes.

Invert the cake onto the rack and let it cool completely.

Mocha Fudge Frosting

Place in a medium saucepan

1/2 cup heavy cream

1/2 stick unsalted butter

2 tablespoons light corn syrup

1 teaspoon instant espresso powder

Heat until simmering.

Remove the pan from the heat and add

8 ounces bittersweet chocolate, chopped

Let stand until softened.

Stir until smooth.

Chill, stirring occasionally, until the frosting is thick enough to spread.

Cut 2-inch-wide strips of wax paper.

Place the cake upside down on a serving platter or board.

Arrange the wax paper under the cake to protect the platter.

Spread the frosting over the cake with a spatula.

Smooth the frosting over the top and sides.

Let the cake set at least 1 hour before serving.

Another really good cake recipe is Carmela Soprano's Baci Cake.

Glazed Chocolate Cake with Hazelnuts, if the Italian name doesn’t ring a bell.

Easy Fudge Cake is also good.

And easier.

It's your Valentine's Day, too.

Fast Fudge by Margaret Ullrich

I know fudge isn't really healthy.

I'm sorry.

But sometimes one just has to indulge.

And this is an easy recipe.

So just humour me and enjoy.

And eat an extra vegetable tomorrow.

While we're talking chocolate...

Here's a recipe for an easy fudge cake - perfect for the Fall Supper. Yes, it's an easy recipe.

Hints:

If you don't have unsalted butter, use what you have and don't add the salt.

Quarter the marshmallows before you start cooking.

                        Fast Fudge

grease an 8 inch square pan

Combine in a medium saucepan

1 2/3 Cups sugar 

2/3 Cup evaporated milk 

1 Tablespoon unsalted butter 

1/2 teaspoon salt 

Bring to a boil.

Cook 5 minutes, stirring constantly. 

Add

6 ounces milk chocolate chips 

Cook, stirring constantly, until the chips are melted. 

Remove from heat.

Stir in

16 large marshmallows, quartered 

1 teaspoon vanilla extract 

1 Cup chopped walnuts 

Mix well. 

Pour into the prepared pan. 

Cool.  

Cut into squares.

Cream Puffs - Baked Sfingi / Zfineg ta San Guzepp or Valentine's Day Cream Puff Heart - Margaret Ullrich

It's official!

It's Spring!

Really Spring for us in Manitoba, where we've been having 

record breaking warm days!!

Hurrah for Spring!!

I wasn't surprised to see that my post on Carmela Soprano's Sfingi, Anna Sultana's Zfineg ta San Guzepp was the week's top post.

Hurrah for Saint Joseph!!

Hope everyone had a wonderful time.

One thing that bloggers do, besides writing, is check what people are searching for when they find one's blog. 

Really, we care.

So I just checked my Search Keywords. 

And I was saddened to see a couple of searches for "sfingi +baked".

I'm so sorry that I didn't think of this sooner.

Doughnuts can be a bother.

And many wish to avoid them, for health or other reasons.

But everyone does want to celebrate.

So here's something you can use instead of doughnuts.

This recipe makes 10 large puffs.

If you're having company, increase ingredients.

It's a really easy recipe.

Honest, St. Joseph won't mind.

                        Cream Puffs

          

grease a large cookie pan         

preheat oven to 425º           

bake 45 minutes 

In a medium saucepan place

1 Cup water

1/2 Cup butter (or margarine)

Heat to boiling.

When the butter has melted, reduce heat.

Stir in

1 Cup flour

Stir until the mixture forms a ball.

Remove from heat.

Beat in, one at a time

4 eggs

Beat until smooth.

Drop mixture by spoonfuls onto pan.

Bake.

Cool.

Slice before serving and fill.

St. Joseph Sfingi filling

ricotta and candied citron 

or 

Zeppoli ta San Guzepp

fill with sweet ricotta, then close and dip in honey and chopped nuts

So much for St. Joseph's Day.

Cream puffs can also be filled with ice cream, custard or whipped cream.

They can be topped with fudge sauce, butterscotch sauce or sweetened berries.

If you want to make a fancy shape, like a heart for Valentine's Day,

Drop the spoonfuls of mixture close to each other so they'll touch.

They'll bake as one.

Just before serving, slice as you would a large cake, fill and serve.

Happy Holidays... or any days!!

Easy Fudge Cake - Margaret Ullrich

Carmela Soprano's Baci Cake is sure popular.

Especially around holidays.

Since the recipe was posted on January 8, 2011, it's had over 300 hits.

But, it is a bit of a hassle to make.

Here's a simpler recipe.

It's your Valentine's Day, too.

And you have way better things to do than make a cake.

Well, I sure hope you do.

                        Fudge Cake

grease 

13 x 9 x 2 inch pan

        

preheat oven to 375º           

bake 50 minutes

Put in heatproof bowl

8 squares unsweetened chocolate, chopped

2 Cups milk

1 1/2 Cups sugar

1 Cup margarine

Place over simmering water, uncovered, until softened.

Stir until chocolate is melted.

Remove from heat and let cool.

Sift together

2 1/4 Cups flour

1 teaspoon baking powder

In a medium bowl, beat until stiff

4 egg whites

In a large bowl, beat

4 egg yolks

Gradually add the chocolate mixture.

Stir in the dry ingredients, blending thoroughly.

Fold egg whites into the cake batter until no streaks of white remain.

Pour batter into pan.

Bake.  Cool 10 minutes.

Turn out and cool completely.

Carmela Soprano's Chocolate Fudge Sheet Cake and Anna Sultana's Cake

This has been a rang dang do week.  It was an anniversary for us - 38 years ago we left New York and crossed through Niagara Falls into Canada.  It was the first time we saw Canadian money.  It was the last time we thought someone was trying to pull a fast one with the multi-colored bills.

It was also a week with big days for Canada and the U. S. - July 1st and 4th.  

And the Queen is in town!!!

Yippee!!!!  Time to party hearty!!! 

Found just the thing in Entertaining with The Sopranos - Chocolate Fudge Sheet Cake.  I was relieved to see it's not as big as the Safeway sheet cake.  I usually bake a 9 x 13-inch cake and it goes quickly enough.

The cake itself is no big whoop.  The secret ingredient is a touch of instant espresso powder.  If you're really antsy about the caffeine, decaf should be okay.  Although the chocolate will give you a big enough buzz.

The mocha fudge frosting is something else: 8 ounces bittersweet chocolate, 1/2 cup heavy cream, 1/2 stick unsalted butter, 2 tablespoons light corn syrup and a dash of espresso powder.  Good enough to eat by the bowl.

My Ma was not a baker.  I don't know if she'd been discouraged by a few flops or just didn't like doing the deed.  She just didn't bake.  That doesn't mean we missed out on chocolate cake.  Every Sunday, after Mass, Pop would go to a local Italian bakery.  They had a standing order for him - a half dozen long loaves of Italian bread and 2 iced layer cakes.  Each cake had a maraschino cherry on top, in the center.  We took turns getting the cherries.

After we got home, Pop would slice a loaf horizontally and butter each half.  He'd eat both halves and have a few cups of tea.  We'd all have buttered bread while we waited for Ma to serve Sunday dinner.  That started with broth, to settle the stomach, followed by lasagna and then the main course.  Then we'd have the iced layer cake - 2 out of the 3 of us kids got cherried that Sunday.   

Sedated by the carbs, Pop took a nap after dinner.  A couple of hours later we'd walk to the park, check out the swings and slides, pick up some ice cream cones and walk home.  Then we'd pick at the leftovers before settling down to Ed Sullivan.

  

Ah, Sunday.

Would I make Chocolate Fudge Sheet Cake again?  Oh, yeah.

Another recipe down.  Fifty-five more to go.