Ge 106631 Manuel d'utilisateur télécharger pdf (Page 14)

1 cup sugar

1 cup light brown sugar

⁄2 cups vegetable oil

3 eggs

2 teaspoons vanilla extract

3 cups flour

Preheat roaster oven to 325ºF. In a large mixing bowl beat together sugars, oil, eggs,

and vanilla. Add flour, soda, salt, cinnamon, and nutmeg. Mix until blended. Stir in

apples and nuts. Pour into greased 10-12 cup bundt or tube pan. Place in roaster

oven and bake 1 hour or until toothpick inserted in center comes out clean. Let

cool in pan 5 minutes; then invert on cookie rack to cool.

Harvest Apple Cake

1 teaspoon baking soda

1 teaspoon salt

⁄2 teaspoon cinnamon

⁄2 teaspoon nutmeg

2 cups finely chopped apples

1 cup chopped pecans

6 ounces semisweet baking chocolate

2 ounces unsweetened baking chocolate

8 ounces bittersweet chocolate

In double boiler or heavy saucepan over low heat, melt chocolate, butter, and

instant coffee. Set aside. In a mixing bowl beat egg whites and salt until whites hold

a point but not stiff. Set aside. In a mixing bowl whisk egg yolks. Add some of the

melted chocolate to the yolks, then whisking quickly, add remaining chocolate to

the yolks. Stir in sugar and vanilla. Add a few large spoonfuls of egg whites to the

chocolate. Fold in. Add remaining whites and fold until combined. Generously butter

a bundt or 10-inch tube pan then generously coat with sugar. Pour in chocolate

mixture. Place in roaster oven and bake at 300ºF for 2 hours. The cake will rise and

then fall during baking. Remove from oven and let sit in pan 5 minutes. Invert onto

serving plate. Best if served warm with whipped cream or ice cream.

Mocha Souffle Cake

1 cup butter

1 tablespoon instant coffee

8 eggs, separated

⁄4 teaspoon salt

1 cup sugar

1 teaspoon vanilla

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Ge 106631 Manuel d'utilisateur Page 14