BANANA WALNUT BREAD

Ingredients:

1 1/2 cup All purpose flour/ Maida
2 eggs
1 cup melted butter/oil
1cup sugar
1tsp vanilla essence
2 bananas mashed
1tsp baking powder
1tsp baking soda
1tsp salt
1/2 cup walnuts

Method:
1. In a bowl sift the flour, baking soda, baking powder and salt.
2. In a separate bowl cream the butter/ oil and sugar until light and fluffy. Add eggs and beat well.
3. Add vanilla essence and mashed banana....Mix it well
4. Add the flour mixture into the butter egg mixture. Add walnuts and bake at 350 F.

CHOCOLATE TRUFFLE

Ingredients

• 2-1/2 cups 2% milk
• 1 cup butter, cubed
• 8 ounces semisweet chocolate, chopped
• 3 eggs
• 2 teaspoons vanilla extract
• 2-2/3 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• FILLING:
• 6 tablespoons butter, cubed
• 4 ounces bittersweet chocolate, chopped
• 2-1/2 cups confectioners' sugar
• 1/2 cup heavy whipping cream
• GANACHE:
• 10 ounces semisweet chocolate, chopped
• 2/3 cup heavy whipping cream

Directions

• In a large saucepan, cook the milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes.
• In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine the flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin).
• Transfer to three greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and cream until smooth.
• For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency.
• Set aside 1/2 cup filling for garnish. Place one cake layer on a serving plate; spread with half of the remaining filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Decorate with reserved filling.http://www.tasteofhome.com/Recipes/Chocolate-Truffle-Cake

Warm Chocolate Raspberry Pudding Cake

Ingredients
Frosting:3 oz fine-quality bittersweet chocolate (not unsweetened)
½ C raspberry jam (~ 5oz)
½ C heavy cream

CakeBatter:½ C boiling water
1/3 C + 2 tsp unsweetened cocoa powder (not Dutch process)
¼ C whole milk
½ tsp vanilla
1/3 C raspberry jam (~ 3oz)
½ C (1 stick) unsalted butter, softened
1/3 C packed brown sugar
1/3 C granulated sugar
2 large eggs
1 C all-purpose flour
¾ tsp baking soda
¼ tsp salt
Garnish: raspberries

Preparation:Preheat oven to 350°F and generously butter a 9- by 2-inch round cake pan.Make frosting:Chop chocolate. In a small heavy saucepan bring jam, cream, and chocolate to a simmer, stirring occasionally, until smooth. Pour frosting into cake pan.

Make cake batter:In a bowl whisk together boiling water and cocoa powder until smooth and whisk in milk, vanilla, and jam. In a large bowl with an electric mixer beat together butter and sugars until light and fluffy and add eggs 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.Pour batter evenly over frosting mixture and bake in middle of oven 30 to 35 minutes, or until a tester inserted into cake comes out clean (frosting on bottom will still be liquid). Cool cake slightly in pan on a rack, 10 to 20 minutes.
Cake may be made 1 day ahead, cooled completely in pan and left in pan, covered, at room temperature. Reheat cake, uncovered, at 350°F for 10 to 15 minutes.Run a thin knife around edge of pan and twist pan gently back and forth on a flat surface to loosen cake. Invert a cake plate with a slight lip over cake pan and, holding pan and plate together with both hands, invert cake onto plate. Frosting will cover cake and run onto plate.
Serve cake garnished with raspberries.Cake serves 8 or 6 very generously. 

ICE CREAM CAKE

Ingredients-

2 cups-- All-purpose flour
2--eggs
1cup----white sugar
1/2 cup---brown sugar
1stick---butter
3/4tsp--baking soda
vanilla essence

for ice cream layer:

1. any ice cream
2. whipped topping
3. 1/2 cup-- Fresh fruits, sliced


Method:

1....Preheat oven to 350

2....In small bowl, beat egg whites until foamy; gradually add 1/2 cup sugar and brown suger, beating until stiff peaks form.

3.... In large bowl, stir together flour, baking soda and salt. Add oil/butter(melted), and egg yolks; beat until smooth. Gently fold egg white mixture into batter

4...bake. when done..cool it completely...

5...cut into layers and spread ice cream over it. again put the 2nd layer over it.Top with remaining ice cream prepared the same way as first layer. Smooth top with spreader. Cover with aluminum foil. Freeze 3 hours or overnight.

6....Lightly frost top and side of ice cream cake with whipped topping.Top with sprinkles

7...Freeze 1 hour or overnight. Once whipped topping is frozen lightly cover cake with plastic wrap.
To serve, cut into wedges. (If cake was frozen overnight, place in refrigerator 10 minutes before slicing.)

EGG LESS BANANA CAKE

Ingredients:

2 1/2 Cup All purpose flour/Maida
1 Cup Sugar
1 Cup Evaporated milk
1 Cup mashed banana
½ tsp Vanilla essence
1 CUP Yogurt / Dahi
1tsp Baking powder
1 tsp Baking Soda/ Meetha Soda
1tsp Salt
½ cup butter/1 stick of butter or 1 cup oil

METHOD:


1). Sieve flour along with salt. Keep it aside.
2). Take a bowl, add yogurt and sugar. Beat it well. Add baking powder, baking soda. Mix the mixture.
3)  Add butter or oil and vanilla essence and beat well till smooth.
3). Add mashed banana. beat it well.
4). Add the flour spoon by spoon and milk if the batter becomes too hard.
5). Pre heat oven to 350 F.
7). Pour the batter into a greased tin and bake at 350 F for 30 minutes till done.
8). Poke with a skewer to check.
9). When done cool it completely.