Obscenity Cake Recipes

IMPOSSIBLE CAKE

Impossible Cake image

This cake has a reputation! A sweet and tempting caramel is drizzled into a greased Bundt® pan, followed by a gorgeous smooth mixture for a moist and rich chocolate cake and a layer of flan. Serve topped with more melted cajeta if you wish.

Provided by gem

Categories World Cuisine Recipes Latin American Mexican

Time 2h26m

Yield 12

Number Of Ingredients 15

Ingredients

¼ cup cajeta, sweetened caramelized goat's milk syrup
1 ½ cups all-purpose flour
6 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
½ cup butter, softened
2 ½ tablespoons butter, softened
1 cup white sugar
1 egg
2 tablespoons strong brewed coffee
1 cup whole milk
2 ½ cups evaporated milk
1 (14 ounce) can sweetened condensed milk
4 eggs
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease the base and sides of a 10-inch fluted tube pan. Dust lightly with flour; tap to remove excess.
Fill a shallow baking pan with enough water to come 1/3 of the way up the sides of the tube pan. Place water bath in the oven to warm up while it is preheating.
Pour caramel sauce into a microwave-safe bowl. Microwave until warm and pourable, about 1 minute. Pour into the prepared tube pan, covering the base completely.
Mix flour, cocoa powder, baking soda, and baking powder together in a bowl.
Beat 1/2 cup plus 2 1/2 tablespoons butter in a bowl with an electric mixer until smooth. Add sugar; beat until light and fluffy. Beat in 1 egg and coffee. Alternate adding flour mixture and milk, mixing well between additions. Pour cake batter evenly over caramel in the tube pan.
Combine evaporated milk, condensed milk, 4 eggs, and vanilla extract in the bowl of a food processor; blend until smooth. Pour over cake batter through a fine sieve.
Bake in the water bath in the preheated oven until a toothpick inserted into the chocolate cake comes out clean, about 1 hour.
Let cake cool, about 1 hour. Carefully run a thin knife around the edges to loosen the cake, cover with a serving plate, and flip onto the plate.

Nutrition Facts : Calories 458.8 calories, Carbohydrate 59.4 g, Cholesterol 132.6 mg, Fat 20.3 g, Fiber 1.3 g, Protein 12.1 g, SaturatedFat 12 g, Sodium 364.3 mg, Sugar 40.9 g

FLUFFY CHIFFON CAKE

Fluffy Chiffon Cake image

You can think of the chiffon cake as angel food cake's even fluffier cousin. This is the recipe from Tartine Bakery in San Francisco.

Provided by Elizabeth Prueitt

Yield Makes 1 cake

Number Of Ingredients 11

Ingredients

2¼ cups (315 g) all-purpose flour
2 tsp. baking powder
1½ cups (300 g) sugar
¾ tsp. salt
½ cup vegetable oil, such as safflower or sunflower
6 large egg yolks
¾ cup water
2 tsp. vanilla extract
1½ tsp. lemon zest, grated
10 large egg whites
¼ tsp. cream of tartar or lemon juice

Steps:

Preheat the oven to 325°F. Line the bottom of a 10" springform pan with 3" sides with parchment paper cut to fit exactly. Do not grease the sides of the pan.
Sift together the flour and baking powder into a large mixing bowl. Add 1¼ cups of the sugar and the salt and whisk to combine. In a small bowl, whisk together the oil, egg yolks, water, vanilla, and lemon zest. Make a well in the flour, add the yolk mixture, and then whisk thoroughly and quickly for about 1 minute until very smooth.
Place the egg whites in a large mixing bowl. Using a mixer fitted with the whisk attachment, beat on medium speed until frothy. Add the cream of tartar or lemon juice and beat on medium-high speed until the whites hold soft peaks. Slowly add the remaining ¼ cup sugar and beat on medium-high speed until the whites hold firm, shiny peaks. Using a rubber spatula, scoop about one third of the whites onto the yolk mixture and fold in gently to lighten the batter. Gently fold in the remaining whites just until combined.
Pour the batter into the prepared pan, smoothing the top with an offset spatula if necessary. Bake until a cake tester inserted into the center comes out clean, 45-55 minutes. Let cool in the pan (the sides of the pan will help hold the structure of the cake as it cools) on a wire rack. To unmold, run a small, thin knife around the sides of the pan to loosen the cake and then release and lift off the pan sides. Invert the cake, peel off the parchment, and then use as directed in individual recipes. The cake will keep, well wrapped, in the refrigerator for up to 4 days or in the freezer for up to 1 month.

OBSCENITY CAKE

OBSCENITY CAKE image

Categories Cookies Chocolate Dessert Bake

Yield about 24

Number Of Ingredients 12

Ingredients

1 brownie mix plus ingredients according to package
½ cup chopped nuts (optional)
2 cups graham cracker crumbs
1 can Eagle Brand sweetened condensed milk
½ cup milk
6 ounces chocolate chips
3 cups powdered sugar
2 tablespoons milk
6 tablespoons margarine/butter
1 teaspoon vanilla
2 ounces unsweetened chocolate
2 tablespoons margarine/butter

Steps:

Preheat oven to 350 degrees. Grease bottom of 9 x 13 inch pan (or use nonstick spray). Mix together and spread into pan: · 1 brownie mix plus ingredients according to package · ½ cup chopped nuts (optional) Mix the following together and spread on top of brownie mixture: · 2 cups graham cracker crumbs · 1 can Eagle Brand sweetened condensed milk · ½ cup milk · 6 ounces chocolate chips Cook at 350 for 30 minutes. When cool, mix together the following and spread on top: · 3 cups powdered sugar · 2 tablespoons milk · 6 tablespoons margarine/butter · 1 teaspoon vanilla Melt the following together and spread on top: · 2 ounces unsweetened chocolate · 2 tablespoons margarine/butter Let top layer cool and harden .then enjoy!

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