Bake It Easy

For beginners and experienced professionals of containers, a dump cake is obvious. In order to prepare to give just dump the ingredients into a bowl and beat them, then pour the mixture into the pan and fry. Despite a dump cake is easy to make, is only as good as a cake more than fantasy. Perhaps that is why dumping cake, cakes, including pound have been popular for hundreds of years.

The secret of a good deal of the cake ingredients, follow these tips. Let the butter and eggs from the refrigerator to warm up a bit. For an airy batter, beat the softened butter and sugar until fluffy cream is pale and thin. Beat the eggs and vanilla, until all the marks disappear. Each tribe would vanish, as reports. Turn the mixer occasionally and scrape the dough onto the sides of the bowl into the path of the car so everything is mixed well.

Switch to low speed, add the dry ingredients-flour mixture to keep flying in the air. From about beating can harden the cake flour, beating just until the dough has no stripes. Stir in the chips with your hand, you do not do this to break the blender.

Make sure the cake done in front of the stove. You can use a cake tester, a thin wire with a button on the top, or a wooden stick. Push pull the tester in the center of the cake and. When you paste into the locker room, continue to cook. If the tester comes to clean, remove cake from the oven, take cool. A cake with a silky texture is rich and wet him, so no need to frost. Only the top-slice. Enjoy!

Double Chocolate Pound Cake

1 cake form, or 8 servings


Butter

Flour

1 1 / 4 cups all-purpose flour

1 / 4 cup unsweetened baking

Cocoa

Salt 1 / 2 tsp

1 cup butter, softened

(2 sticks)

1 cup sugar

4 eggs

2 teaspoons vanilla

1 / 2 cup mini chocolate chips


With butter, a little grease bottom and sides of 8 1 / 2 x 4 1 / 2 x 2 1 / 2 or 9 x 5 x 3-inch pan. Sprinkle with flour. Shake excess flour. Set aside. Using a colander or mesh strainer, sift placed 1 1/4 cups flour with the cocoa and salt in the bowl or on paper was. Set aside.

In a large bowl until fluffy at medium speed, butter and sugar, 3 to 5 minutes. Mixed eggs and vanilla until well are, at least take a few minutes. At low speed gradually be reserved flour mixture, 1 / 2 cup at a time, beating until blended and no streaks remain. Stir in chips. Fill the batter evenly into prepared pan.

Bake at 325 degrees C preheated oven, until cake begins to move from side to insert pan and cake tester into the center comes out clean, from 60 to 70 minutes, 9 inches or 75 to 85 minutes per 8 1 / 2 inch pan. (If the tester is dark brown, and entered a melted chocolate chip sampling shows. They avoid it at another location. Over baking around the cake from the oven and brown mass is not seen on the tester. Cool on wire rack 10 minutes. With a narrow spatula or knife, remove the cake from the pan. Shake on a shelf. Cool completely. Save the conservation of moisture cake in plastic wrap. Serve alone or with fruit, ice cream or whipped cream, if desired.