Chocolate Cake Recipe

Ingredients for the cake:

2 Cups Sugar
1 3/4 Cups Flour
3/4 Cup Cocoa Powder ( I use Hershey's)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 Cup milk
1/2 Cup Veg Oil
2 tsp. vanilla extract
1 Cup Boiling water


Ingredients for the Frosting:

1/2 Cup melted butter
2/3 Cup Cocoa powder
3 Cups powdered Sugar
1/3 Cup milk
1 tsp. vanilla extract


Heat Oven to 350.

1. Grease and flour two 9 inch round baking pans.
2. Combine ALL dry ingredients in a large bowl.
3.  Add eggs, milk, oil and vanilla to dry ingredients and mix with an electric mixer for 2 minutes on medium speed. Pour in boiling water. (batter will be thin)
4. Pour half into each pan. Bake 30-40 minutes or until toothpick come out clean.....cool for 10 minutes and remove from pan to cool completely.
5. Frost.

To Make Frosting:
1. Pour melted butter into a large bowl, stir in cocoa powder.
2. Alternatley add powdered sugar and milk, beating with an electric mixer on medium speed to spreading consistency. Add a table spoon more milk if needed, stir in vanilla.

Place 1st cake on a plate or cake stand. Using a rubber spatula to spread 1/2 Cup of Frosting on top of the 1st cake, place 2nd cake on top and carefully spread the remaining frosting on top and around cake. Cake is ready to serve. Decorate with Berries, or powdered sugar if desired.

Giada De Laurentiis Raspberry Tiramisu Recipe

What you will need to make this mouth watering dessert:

1 cup seedless rasberry jam
6 tablespoons Grand Marnier
1 Pound marscapone cheese (room temp)
1 Cup heavy cream
1/4 cup sugar
1 tsp vanilla etract
48 ladyfingers
3 3/4 cups fresh raspberries
Cofectioners' sugar

1.Stir together jam and 4 tablespoons of Grand Marnier in a small bowl.
2.Stir together the marscapone and remaining Grand Marnier in a large bowl. Using and electric mixer, beat cream, granulated sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir a fourth of the whipped cream into marscapone mixture to lighten. Fold the remaining whipped cream into the marscapone mixture.
3. Line the bottom of a trifle bowl or other nice serving bowl with a third of the ladyfingers. Spread a third of the jam mixture over the ladyfingers, spread a third of the marscapone mixture over the jam layer and then cover with 1 cup of the raspberries. Repeat layering steps with the remaining ingrediants. Top the last layer with the remaining 3/4 cup of raspberries and refrigerate for atleas 3 hrs or overnight.
4. Dust the top with confectioners' sugar and serve.

New twist on Holiday Brisket

1 cup dry red wine
1 cup beef broth
1/2 cup cranberry juice
1/2 cup sugar
1/4 cup all-purpose flour
1 large onion  peeled and sliced
4 garlic cloves, chopped
1 1/2 tablespoons chopped fresh rosemary
1 (4-pound) trimmed flat-cut brisket
Salt and pepper to taste
12 ounces medium portobello mushrooms, gills scrapped and sliced
1 cup dried cranberries

Preheat oven to 300°F

1.In a small pot over medium heat stir together cranberry juice and sugar until sugar is melted, set aside and cool. Whisk wine, broth, cranberry concentrate and flour to blend in medium bowl; pour into 15 x 10 x 2-inch roasting pan. Mix in onion, garlic and rosemary.

2. Sprinkle brisket on all sides with salt and pepper. Place brisket, fat side up, in roasting pan. Spoon some of wine mixture over. Cover pan tightly with heavy-duty foil.

3.Bake brisket until very tender, basting with pan juices every hour, about 3 1/2 hours. Transfer brisket to plate; cool 1 hour at room temperature. Thinly slice brisket across grain. Arrange slices in pan with sauce, overlapping slices slightly. (Brisket can be prepared 2 days ahead. Cover and refrigerate.)

Preheat oven to 350°F. Place mushrooms and cranberries in sauce around brisket. Cover pan with foil. Bake until mushrooms are tender and brisket is heated through, about 30 minutes (40 minutes if brisket has been refrigerated).

Transfer sliced brisket and sauce to platter and serve.