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Posts Tagged ‘Blueberries and Polar Bears Cookbook Series’

Helen’s Heavenly Cake… And it is!

Helen's Heavenly Cake

Helen's Heavenly Cake

Helen's Heavenly Cake... And it is!

Helen’s Heavenly Cake

This is a basic chocolate cake recipe that lends itself to these two variations of icing, among others.

Cake Ingredients

  • ¾ cup butter or margarine 175 mL
  • 2 cups sugar 500 mL
  • 2 eggs
  • 1 tsp. vanilla 5 mL
  • 2 ½ cups flour 625 mL
  • ½ cup cocoa 125 mL
  • 2 tsp. baking soda 10 mL
  • ½ tsp. salt 2 mL
  • 2 cups buttermilk or sour milk* 500 mL

 

Directions

  1.  To prepare the cake, in a large mixing bowl, cream together butter and sugar.  Add eggs and vanilla and mix well.
  2. In another bowl, mix flour, cocoa, baking soda and salt.
  3. Add flour mixture to creamed mixture alternately with buttermilk, making three dry and two liquid additions, starting and ending with the flour.  Mix just until blended.
  4. Spread batter in well-greased baking pans, either a 9 x 13” (23 x 33 cm) pan or, two 8” (20 cm) round pans.
  5. Bake in a 350°F oven for 40 minutes or until a toothpick inserted in the center comes out dry.  Let the cake cool in the pan for five minutes before turning out on a rack to cool.

*for sour milk, add 2 tbsp. (30 mL) lemon juice or vinegar to 1 7/8 cups (460 mL) milk.

Jeanne’s Quick Icing

Ingredients

  •  3 ¾ oz pkg. instant chocolate pudding 113 gm
  • 1 cup whipping cream 250 mL

 

Directions

  1. Prepare the pudding according to the package direction.
  2. Whip the cream until stiff.
  3. Fold the whipped cream into the pudding mix and spread over the cooled cake.

 

Jeanne’s Bakery Icing

Ingredients

  • ¼ cup flour 60 mL
  • 1 cup milk 250 mL
  • 1 cup shortening 250 mL
  • 1 cup icing sugar 250 mL
  • ¼ tsp. salt 1 mL
  • 1 tsp. vanilla 10 mL

 

Directions

  1. Blend the flour with ¼ cup of milk in a small saucepan.  Gradually add the remaining milk, stirring to avoid lumps.  It helps to use a whisk.  If, at this point, you do have some lumps, strain them out of your mixture. Cook and stir constantly, over medium-heat, until thick. Set aside to cool.
  2. In a medium-sized bowl, cream together shortening, sugar, salt and vanilla.
  3. Add the flour mixture to the sugar mixture 1 tbsp. at a time, beating constantly.
  4. Spread over the cake.

*For chocolate icing, melt 1 cup (250 mL) of chocolate chips, let cool slightly and add after step 3. 

From the best-selling Blueberries & Polar Bears Cookbook Series

Raspberry Walnut Torte – A taste sensation!

Raspberry Walnut Torte Recipe Churchill Wild

Raspberry Walnut Torte - From the Blueberries & Polar Bears Cookbook Series

Looks can be deceiving! This simple dessert is absolutely delicious!

Raspberry Walnut Torte

Torte Ingredients

  • 1 cup flour
  • 1/3 cup icing sugar
  • ½ cup butter or margarine, softened
  • 10 oz.  frozen raspberries, thawed
  • ¾ cup chopped walnuts
  • 2 eggs
  • 1 cup white sugar
  • ½ tsp. salt
  • ¼ cup flour
  • ½ tsp. baking powder
  • 1 tsp. vanilla
  • whipped cream or ice cream for garnish

 

Raspberry Sauce Ingredients

  • ½ cup cold water
  • ½ cup white sugar
  • 2 tsp. cornstarch
  • ½ cup reserved raspberry juice
  • 1 tbsp. lemon juice

 

Directions

Combine 1 cup flour, icing sugar and butter and blend well. Press mixture into bottom of a 9” x 13” pan.  Bake at 350°F for 15 minutes.

  1. Drain the raspberries, reserving liquid for sauce.  Spoon the raspberries over the crust and sprinkle with walnuts.
  2. In a small mixing bowl, beat the eggs with the sugar until light and fluffy.  Add salt, ¼ cup flour, baking powder and vanilla. Blend well and pour over walnuts.
  3. Bake at 350°F for 30-35 minutes. Cool in the pan.
  4. Combine all the sauce ingredients, except lemon juice, in a saucepan. Cook, stirring constantly, until thickened and clear. Remove the saucepan from the heat, stir in lemon juice and let cool.
  5. Cut the torte into squares and serve with whipped cream or ice cream and Raspberry Sauce.

From the second book in the best-selling Blueberries & Polar Bears Cookbook Series, Cranberries & Canada Geese