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{{Wikifiedrecipe}}
 
==Description==
 
==Description==
 
.
 
.
 
===Ingredients===
 
===Ingredients===
* 1 1/4 cups all-purpose flour
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* 1 1/4 cups [[all-purpose flour]]
* 1 1/2 cups sugar
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* 1 1/2 cups [[Sugar]]
* 1/3 cup unsweetened cocoa powder
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* 1/3 cup [[unsweetened cocoa powder]]
* 1/2 tsp. baking soda
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* 1/2 tsp. [[baking soda]]
* 1/4 tsp. salt
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* 1/4 tsp. [[salt]]
* 2/3 cup buttermilk
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* 2/3 cup [[buttermilk]]
* 1/4 cup vegetable oil
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* 1/4 cup [[vegetable oil]]
* 1/4 cup butter, melted and cooled
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* 1/4 cup [[butter]], melted and cooled
* 1 large egg, beaten
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* 1 large [[egg]], beaten
* 1 tsp. vanilla extract
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* 1 tsp. [[vanilla extract]]
* 4 cups hulled and sliced strawberries
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* 4 cups hulled and sliced [[strawberries]]
* 2 cups blackberries
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* 2 cups [[blackberries]]
* 2 cups blueberries
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* 2 cups [[blueberries]]
* 2 cups frozen sweetened raspberries
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* 2 cups frozen sweetened [[raspberries]]
 
===Directions===
 
===Directions===
 
1. Preheat oven to 375F. Grease 8 to 10 muffin cups, or line with paper liners.
 
1. Preheat oven to 375F. Grease 8 to 10 muffin cups, or line with paper liners.
   
2. Whisk together flour, 3/4 cup sugar, cocoa powder, baking soda and salt. In separate bowl, whisk together buttermilk, oil, melted butter, egg and vanilla. Make well in center of dry ingredients, add buttermilk mixture and stir just to combine. Overmixing makes cake tough.
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2. Whisk together [[flour]], 3/4 cup [[Sugar]], [[cocoa powder]], [[baking soda]] and [[salt]]. In separate bowl, whisk together [[buttermilk]], [[oil]], melted [[butter]], [[egg]] and [[vanilla]]. Make well in center of dry ingredients, add [[buttermilk]] mixture and stir just to combine. Overmixing makes cake tough.
   
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle tops with 1/4 cup sugar.
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3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle tops with 1/4 cup [[Sugar]].
   
 
4. Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean. Remove from oven, and cool. Leave cakes in muffin tin, and, when cool, wrap in plastic bag for transporting to picnic.
 
4. Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean. Remove from oven, and cool. Leave cakes in muffin tin, and, when cool, wrap in plastic bag for transporting to picnic.
   
5. Mix cleaned berries gently. Put thawed raspberries in blender or food processor, and process until smooth. Add remaining 1/2 cup sugar, and process until dissolved. Strain to remove seeds, if desired. Pour over berries. Mix and chill.
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5. Mix cleaned [[Berries]] gently. Put thawed [[raspberries]] in blender or food processor, and process until smooth. Add remaining 1/2 cup [[Sugar]], and process until dissolved. Strain to remove seeds, if desired. Pour over [[Berries]]. Mix and chill.
   
6. To serve, break each cake in half horizontally, and place bottom in bowl. Spoon about 1 cup of berries over bottom of cake, and cover with cake top.
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6. To serve, break each cake in half horizontally, and place bottom in bowl. Spoon about 1 cup of [[Berries]] over bottom of cake, and cover with cake top.
 
===Other Links===
 
===Other Links===
 
==See also==
 
==See also==
 
[[Category:Recipes]]
 
[[Category:Recipes]]
 
[[Category:Vegetarian]]
 
[[Category:Vegetarian]]
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[[category:cocoa Recipes]]
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[[category:flour Recipes]]
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[[category:vanilla extract Recipes]]
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[[category:vegetable oil Recipes]]
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[[category:cocoa Recipes]]
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[[category:red currant Recipes]]
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[[category:blackberry Recipes]]
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[[category:baking soda Recipes]]
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[[category:raspberry Recipes]]
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[[category:blueberry Recipes]]
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[[category:buttermilk Recipes]]
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[[category:vanilla powder Recipes]]
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[[category:Berries Recipes]]
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[[category:butter Recipes]]
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[[category:Sugar Recipes]]
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[[category:granulated sugar Recipes]]
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[[category:flour Recipes]]
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[[category:salt Recipes]]
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[[category:egg Recipes]]
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[[category:oil Recipes]]

Revision as of 10:38, June 12, 2006

Description

.

Ingredients

Directions

1. Preheat oven to 375F. Grease 8 to 10 muffin cups, or line with paper liners.

2. Whisk together flour, 3/4 cup Sugar, cocoa powder, baking soda and salt. In separate bowl, whisk together buttermilk, oil, melted butter, egg and vanilla. Make well in center of dry ingredients, add buttermilk mixture and stir just to combine. Overmixing makes cake tough.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Sprinkle tops with 1/4 cup Sugar.

4. Bake 20 to 25 minutes, or until toothpick inserted into center comes out clean. Remove from oven, and cool. Leave cakes in muffin tin, and, when cool, wrap in plastic bag for transporting to picnic.

5. Mix cleaned Berries gently. Put thawed raspberries in blender or food processor, and process until smooth. Add remaining 1/2 cup Sugar, and process until dissolved. Strain to remove seeds, if desired. Pour over Berries. Mix and chill.

6. To serve, break each cake in half horizontally, and place bottom in bowl. Spoon about 1 cup of Berries over bottom of cake, and cover with cake top.

Other Links

See also

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