Monday, May 24, 2004

Chocolate Cinnamon Whipped Cream Cake

Do you have a go-to cake for birthdays, anniversaries and other special celebrations? I love-love-love the festive look of layers cakes and this one is extra-special! It's a moist chocolate layer cake, only slightly sweet but rich thanks to the oh-so-luscious chocolate whipped cream icing. The chocolate whipped cream frosting itself is so good, it makes even a cake-mix cake completely delicious.

Chocolate Cinnamon Whipped Cream Cake, moist chocolate layers plus a fabulous whipped cream (chocolate, people!) frosting. My go-to cake for years and years. Weight Watchers 10 PointsPlus & worth it! KitchenParade.com.

Birthday parties have changed over the years, yes?

I’m not so old though admit to having celebrated only 29 birthdays.

Even so, what I remember are outdoor parties on blue-skied summer days, the girls arriving in frilly dresses and patent leather shoes and the boys in dress slacks with shirts already partly untucked.

Now limos deliver bands of kids to pizza places and basement sleepovers. And the girls wear jeans and the boys’ shirts are fashionably untucked!

What hasn’t changed about birthdays is how cake and candles add to sense of festivity.

This CHOCOLATE CINNAMON WHIPPED CREAM CAKE has become a favorite for kids and grown-ups alike. The icing makes it extra special. So if you're short on time, bake a boxed cake or purchase an angel food cake and whip up the icing in a jiffy. Thanks to the cocoa, it has more structure than whipped cream and so holds up between the layers and doesn’t melt into the cake.

ALANNA's TIPS Make the cake ahead, even a day before, but assemble the cake the day it will be served. Even with good pans, parchment paper ensures the cakes will emerge intact. All-purpose flour works too, although the crumb is slightly heavier. The layers will be quite thin so handle with care. Some times, I'll make this a two-layer cake rather than a four-layer cake. If the icing softens a bit, once you’re ready to assemble the layers, stir it lightly and re-beat for a few seconds to bring back into stiff peaks. Blend frozen raspberries or sour cherries, thawed and thoroughly drained, with the icing for a chocolatey-fruity surprise in the middle layers. This cake remains moist for several days so if there are leftovers, be sure to refrigerate.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Is cake central to your birthday celebrations? Perhaps you'd share a special recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

CHOCOLATE CINNAMON
WHIPPED CREAM CAKE

Hands-on time: 1 hour
Time to table: 3 – 4 hours
Serves 12
    WHIPPED CREAM ICING
  • 2-1/2 cups whipping cream, chilled
  • 1/2 cup + 2 tablespoons sugar
  • 1/4 cup + 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon cinnamon
  • 1/4 cup mini chocolate chips

CAKE In a large mixing bowl, stir together cocoa powder, water and cinnamon. Separately, stir together cake flour, soda and salt. Separately, cream butter and sugars until fluffy. Add eggs to butter mixture one at a time, beating well after each. Add butter mixture to chocolate mixture, combining well. Stir flour mixture into chocolate mixture alternatively with buttermilk.

Butter and flour two round cake pans on bottom and sides. Cut two parchment circles same size as pans and place one in each pan. Butter parchment. Pour batter evenly into pans and bake at 350F for 30 minutes or until toothpick inserted into middle comes out clean. Cool 15 minutes, then turn onto racks and peel off parchment. Cool completely.

ICING While cake is baking, whip cream until soft peaks form. Slowly add sugar, cocoa powder and cinnamon, whipping until stiff peaks form. Cover and chill.

ASSEMBLY Cut each cake in half horizontally with a serrated knife. Transfer one layer to a cake platter, cut side up. Spread generous 1/2 cup icing over top then sprinkle with chocolate chips. Repeat twice. Add last layer, cut side down. Frost top and sides with icing. Sprinkle with mini chips, chocolate shavings or other sprinkles. Cover lightly and chill until serving, at least two hours.

NUTRITION INFORMATION Per slice: 363 Calories; 17g Tot Fat; 10g Sat Fat; 53g Carb; 3g Fiber; 198mg Sodium; 86mg Cholesterol; 5g Protein. WEIGHT WATCHERS POINTS Old Points 8 & PointsPlus 10

Prefer Cupcakes? Okay!


Chocolate Cinnamon Whipped Cream Cupcakes, moist cupcakes plus a fabulous whipped cream (chocolate, people!) frosting. KitchenParade.com

More Special Occasion Cakes

(hover for a description, click a photo for a recipe)
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For Chocolate Lovers!

(hover for a description, click a photo for a recipe)
Chocolate Cream Puffs Stuffed with Strawberries & Cream Easy-Easy Chocolate Sheet Cake Old-Fashioned Black Walnut Chocolate Cake

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Sunday, May 9, 2004

Alice Waters' Coleslaw

Welcome to one of Kitchen Parade's most popular recipes, a favorite recipe among Weight Watchers (no points!) and taste watchers (for bright flavor!). No mayonnaise.

Alice Waters' Coleslaw, no mayonnaise, bright with lime and cilantro. Vegan, low-carb, gluten-free, Weight Watchers PointsPlus 1. KitchenParade.com.


COMPLIMENTS!
"This is a delicious cole slaw! Yum!" ~ Julie


Who’s the most influential chef in America? Emeril might come to mind, given the number of BAM! slots he holds on the Food Network. Julia Child, perhaps?

It’s Alice Waters, dubbed by some the ‘mother of modern American cooking’. Unlike many of today’s food celebrities, she operates but one restaurant where reservations are notoriously difficult to score. She has published only a handful of cookbooks but there are no TV shows, no product lines.

Alice Waters has changed American cooking by returning the farmer to the culinary food chain. She insists on locally grown, seasonal ingredients and preaches sustainable agriculture. She celebrates the experience of discovering a new tomato, a tiny eggplant, at the farmers market.

Alice Waters is the cook who reminds me to slow down, every once in awhile, to examine and appreciate a dish’s ingredients.

You can too, with her simple coleslaw. Does the olive oil taste like fruit? nuts? Open your lungs to the limes’ zest and juice; how are they different? What does salt really taste like? And when your eyes are closed, does sea salt evoke lapping waves like a seashell held to the ear? Examine the tight veins of the cabbage, the perfectly formed seeds of the jalapeño, the coils of the onion. Taste the chopped cilantro, leaves first, then the stems. Mix the salad ingredients with your hands, feeling the coolness between your fingers and up to your wrists. Now consider your hands – how do they feel? look? smell?

Appreciate food for its origins and attributes and suddenly, life will slow, if but for a moment.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

ALICE WATERS’ COLESLAW

Hands-on time: 25 minutes
Time to table: 2 hours
Makes 12 cups
    DRESSING
  • Zest and juice (about 4 tablespoons) from 2 fresh limes
  • 1 tablespoon red wine vinegar
  • 1-1/2 teaspoons salt (or more to taste)
  • 1/2 teaspoon freshly ground pepper (or more to taste)
  • Large pinch of sugar (or more to taste)
  • 1/4 cup olive oil
    VEGETABLES
  • 3-pound green cabbage, outer leaves and core removed
  • 1 large jalapeño pepper, seeds removed and finely chopped
  • 1/2 small red onion, finely chopped
  • 1 cup finely chopped cilantro, stems and leaves

DRESSING Whisk together lime zest and juice, vinegar, salt, pepper, sugar and olive oil in a container. Taste and adjust seasonings. Set aside.

VEGETABLES Cut large chunks from cabbage and chop finely with a sharp knife. Place in a large container. Add remaining ingredients and mix well. Taste and adjust seasonings again.

Cover and refrigerate for an hour or more, stirring occasionally to distribute dressing.

ALANNA's TIPS Chopping the cabbage by hand takes about an extra five minutes. Use packaged chopped cabbage if you must, at the sacrifice of texture and freshness. After chopping the jalapeño, wash your hands thoroughly without first touching your eyes, mouth or face. Good news: the olive oil can be omitted entirely, if you like, without change in flavor. The oil does slightly bind the salad together but truly, I don't think many will notice its omission. Orange vs lime: to complement the flavor in some ribs I was cooking to serve with this coleslaw, I substituted orange for the lime. But the orange doesn't by itself add quite enough brightness, so I ended up using both. Perfect!
NUTRITION INFORMATION Per half cup: 36 Calories; 2g Tot Fat; 0g Sat Fat; 4g Carb; 4g Fiber; 14mg Sodium; 0mg Cholesterol; 1g Protein. WEIGHT WATCHERS Old Points 0 & PointsPlus 1

More Healthy Salads

(hover for a description, click a photo for a recipe)
Cauliflower Salad with Fresh Herbs Cucumber & Pepper Refrigerator Pickles Power Food Broccoli Salad

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