Author: Nicole

I can’t tell you enough just how wonderful this cake is. It’s moist and bouncy and simply delicious. If you want to make an impression bring this cake with you. I love that it cake easily be a sheet cake or a two tier cake. This will be my forever go-to chocolate cake!

• 1-3/4 cups all purpose flour
• 2 cups sugar
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoons baking powder
• 1 teaspoons salt
• 2 eggs
• 1 cup strong black coffee, cooled
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract

CHOCOLATE FROSTING

• 1 stick + 2 tablespoons butter, softened
• 6 tablespoons unsweetened cocoa
• 3 cups powdered sugar
• 3 tablespoons milk
• 2 teaspoons  real vanilla extract

Directions:

1. Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.
2. Add eggs, coffee, buttermilk, oil, and vanilla. Beat at medium speed for two minutes. Batter will be thin.
3. Pour batter into a greased and floured 9×13 pan or two 9 inch cake pans.
4. Bake at 350 degrees for 35-40 minutes for a 9×13, or 30-35 minutes for layer pans.
5. Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Original Recipe Source

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This is a very good brisket recipe. I have made this twice now. The first time I did mine in the oven and the second time I used the same method below but I made my brisket in the slow cook. Regardless of what you do the recipe will turn out fantastic? 

Make sure you use a beer that you like because this recipe takes on a very strong beer flavor. I used a light beer but if you like the dark beer flavor than try that. 

I found the slow cooker to be much easier and less work than using the oven, but with the slow cooker my meat fell to pieces as you can see from the picture but in the oven it keeps its form nicely. The slow cooker meat was stringy because no matter how hard I tried to cook it the entire brisket fell to pieces. Delicious and easy! What more could you ask for?

Ingredients:

• 1 (4 pound) beef brisket
• 1 large onion, sliced
• 2 (14.5 ounce) cans beef broth
• 2 (15 ounce) cans French onion soup
• 2 (12 fluid ounce) cans or bottles beer

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place a large roasting pan over medium-high heat and sear beef brisket, fat side down at first, until browned on all sides, about 3 minutes per side. Remove brisket and set aside.
3. Place onion slices into the bottom of the roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over the onions.
4. Lay the brisket into the roasting pan; pour remaining cans of beef broth, French onion soup, and beer over the brisket. Cover the roasting pan with a lid.
5. Bake in the preheated oven for 3 hours. Remove from oven and let stand for 30 minutes.
6. Remove cooled brisket from roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate beef and pan juices overnight.
7. The next day, preheat oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9×13-inch baking dish.
8. Unwrap the brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into the pan juices.
9. Return to oven and bake until pan juices are thickened and meat is hot, about 45 more minutes.

Original Recipe Source

Number of Servings: 7 (fat removed)

• 396 calories per serving
• 24 carbs 
• 8 grams of fat 
• 51 protein
• 2 sugar

*Nutritional information found on www.myfitnesspal.com this information will vary based on the products you use.*

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This recipe is incredibly delicious! Oh my! The flavor is so good and satisfying. The calories are a bit high but this recipe is well worth it. This makes a great summer holiday recipe that you can serve to a big group or to a small family.

It’s easy and something you can make up in advance. You just need to cut up the cake and put it in a zip back and seal it up and place in the refrigerator. The cream and the fruit can be made up ahead too. You only need to cover it up and refrigerate.

When it’s time to serve it up you can make it in a matter of minutes. Use clear plastic cups for easy clean up!

Ingredients:

• 1-1/2 cups heavy cream, chilled
• 3 tablespoons sugar
• 1/2 teaspoon almond extract, optional
• 6 cups cubed store-bought pound cake
• ½ cup raspberries
• ½ cup blueberries
• ½ cup strawberries sliced
• 1 pint pitted black cherries
• 1/4 cup sugar

Directions:

1. To a bowl add fruit and sugar and stir. Cover and allow to set in for several hours or until sugar melts. Stir every half hour or so.
2. Combine cream, sugar and almond extract in a bowl. With an electric mixer, beat until soft peaks form.
3. Place a dollop of cream in each of six glasses. Top with 1/4 cup of pound cake cubes, another spoonful of cream and some fruit mixture. Continue alternating layers of cake, cream and fruit until you have used it all up. Serve immediately!

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