Hamilton Beach 40132H Use & Care - Page 16

840141700 ENv00.qxd 10/25/05 9:55 AM Page 16 Company's Coming Chocolate Cake 21⁄4 cups (560 ml) flour, divided 12⁄3 cups (400 ml) sugar 3⁄4 cup (175 ml) butter, softened 3 tablespoons (45 ml) baking cocoa 11⁄4 cups (310 ml) water 11⁄4 teaspoons (6.25 ml) baking soda 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) vanilla 1⁄4 teaspoon (1.25 ml) baking powder 2 eggs Preheat oven to 350°F (180ºC). Grease and lightly flour a bundt cake pan or two 8 or 9-inch (20 or 23 cm) round pans. Place all ingredients in a medium bowl and beat with an electric mixer on low speed until moistened; scrape bowl. Beat on high speed 3 minutes, scraping bowl as needed. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans and cool on wire rack until completely cooled. Chocolate Glaze 2 cups (500 ml) powdered sugar 4 tablespoons (60 ml) baking cocoa 4 teaspoons (20 ml) water 2 tablespoons (30 ml) vegetable oil Combine sugar and cocoa in a small bowl. Gradually stir in water and oil. Immediately pour over cooled cake. Banana Liqueur & Chocolate Chip Biscotti 1 cup (250 ml) sugar 1⁄2 cup (125 ml) butter, softened 1⁄4 cup (60 ml) banana liqueur (any flavor is acceptable) 1 teaspoon (5 ml) vanilla extract 2 eggs 3 cups (750 ml) flour 3 teaspoons (15 ml) baking powder 1⁄4 teaspoon (1.25 ml) salt 1⁄2 cup (125 ml) mini semisweet chocolate chips Preheat the oven to 350ºF (180ºC). Grease a large cookie sheet with nonstick cooking spray. Beat sugar and butter in a large bowl with an electric mixer. Beat in banana liquor, vanilla extract, eggs, flour, baking powder and salt until smooth. Stir in the chocolate chips. Divide dough in half. Place on cookie sheet to one side. Shape into a 3 x 10-inch (6 x 26 cm) loaf about one inch (2.5 cm) thick. Repeat with the remaining dough. Bake for 25 to 30 minutes, or until firm and light golden. Remove from the oven and reduce the heat to 325ºF (160ºC). Allow the loaves to cool for 5 minutes. Cut into 1⁄2-inch (1 cm) slices and place cut side down on the cookie sheets. Bake for 15 minutes, then turn the cookies over and bake for 15 more minutes, or until very crisp. Allow to cool. Store in an airtight container. Makes 32 servings. 16