cookbook

RECIPES • DESSERTS AND SWEETS 37
RECIPES
Chocolate Cake
PREP TIME: Approximately 1 hour
COOK TIME: TurboChef : 23 minutes
Conventional : 45 minutes
This makes a wonderful celebratory cake, even if you’re just
celebrating dinner with the family.
1. Select “Cookbooks” on the touchscreen. Select “Desserts &
Sweets” followed by “Chocolate Cake.” Press “Preheat” to begin
the preheat cycle.
2. Lightly grease and  our (2) 9-inch round cake pans. Set aside.
3. In a small bowl, combine cinnamon, sugar, cocoa powder, and
cold co ee; set aside.
4. In the bowl of a standing mixer  tted with a whisk, or in a large
bowl using a hand mixer, cream together the sugar and butter.
Add the cocoa mixture along with the vanilla and sour cream.
Mix together until blended. Add  our, baking soda, and salt.
Continue to beat until well blended.
5. Place egg whites in a clean, stainless steel bowl, discard the
yolks or save them for a custard. Whip the egg whites until they
form soft peaks. Fold egg whites into the chocolate cake batter
being careful not to loose all the
air in the egg whites. Divide the batter evenly between the 2
pans and place the pans in the oven.
6. Press “Start” and bake for 23 minutes or until a toothpick,
inserted in the center of the cake, comes out clean.
7. While the cake is baking, prepare the frosting. Melt the
chocolate and butter in a double boiler. Stir to blend and let
cool for 10 minutes. In the bowl of a standing mixer  tted with
a whisk, add sour cream, sugar, and chocolate. Whip until  u y.
8. Remove cake pans from the oven and cool. Run a knife around
the edge of the cake and invert each cake onto a cake rack. Flip
over so the cakes are right side up. Allow cakes to cool
completely.
9. Place one cake layer, right side up, on a serving platter. Spread
the top with chocolate frosting. Place the second layer on top
of the  rst and frost the top and sides of the cake using a metal
cake spatula. Smooth the sides of the cake and create a
decorative top by pulling the frosting up into peaks.
Helpful Hints : Store this cake under a glass dome at room
temperature for up to 2 days or 4 days in the refrigerator.
Peanut Butter Bars
PREP TIME: Approximately 10 minutes
COOK TIME: TurboChef : 6-1/2 minutes
Conventional : 25 minutes
These chewy morsels are excellent paired with a glass of cold
milk—delicious—and the combination will make you feel like a
kid again. They’re also good with fruit or ice cream as part of
dessert or all by themselves for an afternoon pick-me-up.
1. Select “Cookbooks” on the touchscreen. Select “Desserts &
Sweets” followed by “Peanut Butter Bars.” Press “Preheat” to
begin the preheat cycle.
2. In a large bowl with an electric mixer, beat granulated sugar,
brown sugar, peanut butter, butter, and eggs. Stir in the  our,
baking soda, baking powder, and salt. Press dough into an
ungreased 16 x 12-inch sheet pan until even in thickness. Place
pan in the oven.
3. Press “Start” and bake for 6-1/2 minutes.
4. Remove pan from the oven and sprinkle over the chocolate
chips. Place an inverted sheet pan over the pan of bars to trap
heat and allow the chocolate chips to melt. Once melted,
spread chocolate over the bars as a frosting. Allow to cool
before serving.
5. Cut bars 5 across and 6 down to yield 30 portions. These will
last at room temperature up to 5 days.
Yield: 30 servings
1/2 pound (2 sticks) unsalted
butter
2-1/2 cups  our
1-1/2 teaspoons ground
cinnamon
3/4 cup sugar
3/4 cup cocoa powder
1 cup cold brewed co ee
2 cups sugar
2 teaspoons vanilla extract
1 cup sour cream
1 teaspoon baking soda
1/2 teaspoon salt
5 egg whites
CAKE BATTER
3 cups semisweet chocolate
pieces
12 tablespoons (1-1/2 sticks)
butter
1-1/2 cups sour cream
7 to 7-1/2 cups confectioners’
sugar
CHOCOLATE FROSTING
1 cup granulated sugar
1 cup packed brown sugar
1 cup peanut butter (creamy or
chunky)
1/2 pound (2 sticks) butter,
softened
2 large eggs
2-1/2 cups  our
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
12 ounces chocolate chips
INGREDIENTS