RFCJ RECIPE ARCHIVE
Posted by : Doug Jones Chocolate Cake, Hershey's - dairy, pareve
Tina N. Kasimer wrote: > > I am running short on parve dessert ideas. My kids won't eat fruit pies > or cobblers and I really want to give them dessert on shabbat. Any > suggestions? Aside: "The Spice and Spirit of Jewish Cooking" published by the Chabad Women's Organization, seems to have more pareve desserts than any cookbook I own. I just made their rugelach recipe a few nights ago, and it was OK (not the best I've had, but not embarrassing either). Hersheys has a chocolate cake recipe (commonly referred to as the boiling water chocolate cake recipe) that can be made pareve. I got it from a magazine ad, and I consider it one of the best chocolate cake recipes known to mankind. Here it is: 1 3/4 cups unsifted all-purpose flour 2 cups sugar 3/4 cup baking cocoa 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1 tsp salt 2 eggs 1 cup milk <-- see below for substitution 1/2 cup vegetable oil 2 tsp vanilla 1 cup boiling water Combine the dry ingredients in large bowl, then add the remaining ingredients except for the boiling water. Beat well, 2 minutes at medium speed on an electric mixer. At this point, it's hardly any more work than making a cake from a mix. Now for the surprise step, stir in the boiling water! The resulting batter will be thin, but ignore that and pour it immediately into 2 greased and floured 9 inch pans, and put these immediately into a 350 degree F oven. Bake it for 30 to 35 minutes, or until a toothpick comes out clean. Cool the cakes in the pan for 10 minutes, and then remove the cakes and cool them completely before frosting. To make this pareve (I did it once, and the result was good) substitute the following for the milk: 1/8 cup oil 2 tbs sugar water to make up one cup Nutritionally, that's not too different from milk, although it's not homogenized, it hasn't got the protein, and it hasn't got the vitamins. So what, it worked just fine in this recipe. The protein content of the flour and eggs is enough to make up chemically for whatever is missing from my "fake milk." For frosting, just use any butter-cream frosting recipe, substituting pareve margarine for the butter and plain tap water for the few teaspoons of water called for in the recipe to control spreadability. Doug Jones jones@cs.uiowa.edu
