Seattle area's Ana Toussaint, a DOVE Chocolate Discoveries Chocolatier, from the state of Washington is the newest member of my team. Ana lives on Whidbey Island near Seattle. I like to tease her that she hosts the only Dove Tasting Parties that are smack dab in the Pacific Ocean! Well, sort of...google Clinton WA 98236 and you can see where she lives.
Anyway, Ana is a really sharp and creative person and has started a Wordpress Blog called Scrumptious World's Blog about her Dove Chocolate Discoveries business. What I like about her blog is that she is focusing on the Chocolate! Although the blog is brand new I can see that she plans to feature lots of recipes for all us foodies, cooks, bakers and chefs.
Plus she is finding interesting news items...check out the UK story about a new British Chocolate Study (150 British women are getting paid to eat chocolate everyday for a year! Don't worry Brits....someday Dove Chocolate Discoveries will be doing business in the UK and you can get all get paid just like us American Chocolatiers for eating Dove Chocolate....)
Be sure and check out Ana's blog. It is a fun read.
Till the next time......Carrie Geyer
Showing posts with label blog. Show all posts
Showing posts with label blog. Show all posts
Sunday, July 26, 2009
Monday, December 29, 2008
Great Chocolate Cake Recipe
My friend Janice has published a Chocolate Cake Recipe that she absolutely loves!!! Here is the Dove Chocolate Version:
Found this recipe in the Original Cake Doctor Cookbook 5 years ago and we've been happily devouring it ever since! It is sooooo easy to make.
CAKE
1 package (18.25 oz) Betty Crocker Devil's Food Chocolate Cake Mix
1 package (3.9 oz) Chocolate Instant Pudding Mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
12 ounces Dove Dark Chocolate (chopped into slivers with knife or melted)
FROSTING
1 stick (8 TBSP) butter
4 tablespoons unsweetened Dove cocoa powder
1/3 cup milk (whole is best)
4 cups sifted confectioners (powdered) sugar
Grease and flour a standard 12 cup bundt pan and preheat the oven to 350 degrees F.
In a large mixing bowl, blend all of the ingredients (except the Dove chocolate) with an electric mixer on low for 1 minute, then on medium for an additional 3 minutes. Be sure to scrape down the mixing bowl as needed. After beating for the required amount of time, the batter will be thick and well blended. Fold the Dove Chocolate Slivers into the batter until they are evenly distributed.
Pour the batter into the bundt pan leveling with a spatula and place the pan in the preheated oven. Bake 45 - 50 minutes or until the cake pulls away from the sides of the pan and springs back when touched lightly with a finger tip.
Cool in the pan for 20 minutes. Turn cake onto a wire cooling rack to cool for 20 more minutes (use a knife to run around the edge and loosen cake if necessary).
While the cake is cooling make the frosting by placing the butter in a medium sauce pan over low heat for 2-3 minutes until it is completely melted. Stir in the Dove cocoa powder and the milk, bringing the mixture to a boil (stirring constantly) and immediately remove from the heat. Stir in small amounts of the confectioners sugar until the frosting is thickened, smooth and the desired consistency.
Pour the warm frosting over the cool cake. Work quickly to spread it with a spatula so it reaches all sides of the cake (sets up quickly). Slice and serve.
The Ultimate Chocolate Cake
Found this recipe in the Original Cake Doctor Cookbook 5 years ago and we've been happily devouring it ever since! It is sooooo easy to make.CAKE
1 package (18.25 oz) Betty Crocker Devil's Food Chocolate Cake Mix
1 package (3.9 oz) Chocolate Instant Pudding Mix
4 large eggs
1 cup sour cream
1/2 cup warm water
1/2 cup vegetable oil
12 ounces Dove Dark Chocolate (chopped into slivers with knife or melted)
FROSTING
1 stick (8 TBSP) butter
4 tablespoons unsweetened Dove cocoa powder
1/3 cup milk (whole is best)
4 cups sifted confectioners (powdered) sugar
Grease and flour a standard 12 cup bundt pan and preheat the oven to 350 degrees F.
In a large mixing bowl, blend all of the ingredients (except the Dove chocolate) with an electric mixer on low for 1 minute, then on medium for an additional 3 minutes. Be sure to scrape down the mixing bowl as needed. After beating for the required amount of time, the batter will be thick and well blended. Fold the Dove Chocolate Slivers into the batter until they are evenly distributed.
Pour the batter into the bundt pan leveling with a spatula and place the pan in the preheated oven. Bake 45 - 50 minutes or until the cake pulls away from the sides of the pan and springs back when touched lightly with a finger tip.
Cool in the pan for 20 minutes. Turn cake onto a wire cooling rack to cool for 20 more minutes (use a knife to run around the edge and loosen cake if necessary).
While the cake is cooling make the frosting by placing the butter in a medium sauce pan over low heat for 2-3 minutes until it is completely melted. Stir in the Dove cocoa powder and the milk, bringing the mixture to a boil (stirring constantly) and immediately remove from the heat. Stir in small amounts of the confectioners sugar until the frosting is thickened, smooth and the desired consistency.
Pour the warm frosting over the cool cake. Work quickly to spread it with a spatula so it reaches all sides of the cake (sets up quickly). Slice and serve.
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