Oct 4, 2009 
I have tried this one
Dry Ingredients:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
Liquid Ingredients:
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup. boiling water
Garnish: (optional)
Confectioners’ sugar
Whipped Cream or Tangy Whipped Cream
Lightly Sweetened Raspberries
(See recipes below for Tangy Whipped Cream and Lightly Sweetened Raspberries)
Instructions:
Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch bundt or tube pan.
Combine all dry ingredients in a large bowl of an electric mixer. Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.
Stir in boiling water. Pour batter into prepared pan and bake in preheated oven for 50-55 minutes or until a cake tester inserted in cake comes out clean. Remove cake from oven and let cool in pan for 10 minutes, then invert cake onto wire rack and let cool completely.
Serve with a light dusting of confectioner’s sugar and/or with lightly sweetened whipped cream or serve with Tangy Whipped Cream and Lightly Sweetened Raspberries (see instructions below).
Makes 10-12 servings.
Tangy Whipped Cream
Ingredients:
1 cup cold heavy cream
1/4 cup sour cream
1/4 cup light brown sugar, firmly packed
1/8 teaspoon vanilla extract
With electric mixer, beat all ingredients, gradually increasing speed from low to high, until cream forms soft peaks, 1 1/2 to 2 minutes.
Lightly Sweetened Raspberries
Ingredients:
3 cups fresh raspberries, gently rinsed and dried
1-2 tablespoons granulated sugar
Gently toss raspberries with sugar, then let stand until berries have released some juice and sugar has dissolved, about 15 minutes.
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They are great!
I love these:
1. Frosted peanut butter brittle
Frosted Peanut Butter Brittle Cookies Recipe
1 C. crushed peanut brittle (see recipe)
1/2 C. butter-flavor solid vegetable shortening
1/2 C. granulated sugar
1/2 C. firmly packed light brown sugar
1/2 C. creamy peanut butter
1 T. milk
1 egg
1 1/2 C. flour
1/2 t. baking soda
1/2 t. baking powder
1/4 t. salt
1 to 1 1/4 C. peanut butter chips
Make peanut brittle (recipe below or cheat and use store bought)
Preheat oven to 375° F.
Combine shortening, granulated sugar, brown sugar, peanut butter and milk in large bowl. Beat at medium speed until blended. Beat in egg. Combine flour, soda, baking powder and salt. Add gradually at low speed. Chill dough about 1 hour.
Shape dough into 1 1/4-inch balls. Place balls 3 1/2 inches apart on ungreased baking sheet. Flatten to 3-inch circles using the bottom of glass that has been dipped in sugar. Bake in preheated oven 8 to 10 minutes or until brown. Cool 2 minutes, remove to rack, cool completely.
For frosting, melt peanut butter chips in double boiler. Frost half of each cookie, then sprinkle with crushed peanut brittle.
Makes 3 to 3 1/2 dozen cookies.
Note: For a simpler version of this cookie you can purchase peanut brittle and crush it for the frosting.
Peanut Brittle
1/2 C. sugar
1/2 C. shelled unroasted peanuts
1/2 C. light corn syrup
1/4 t. salt
1 t. butter-flavor solid vegetable shortening
3/4 t. vanilla extract
1/2 t. baking soda
Grease 15 1/2-by-12-inch baking sheet.
Combine sugar, peanuts, syrup and salt in 3-quart saucepan. Cook, stirring, over medium-low heat until temperature reaches 240°F. on a candy thermometer. Add shortening and vanilla, continue to heat, stirring until temperature reaches 290° F. Remove from heat.
Stir in soda. Spread 1/4-inch thick on baking sheet. Cool. Crush all or some of the brittle. Use as needed to top cookies. additional brittle can be eaten in chunks or crushed to use when baking more cookies.
Makes about 1 1/2 cups crushed brittle.
2. Eggnog sparkle cookies
1 C. butter, room temperature
1 C. sugar
2 large egg yolks
1/2 C. eggnog
2 1/2 C. flour
2 t. baking powder
1 t. ground nutmeg
One or assorted colors of decorating sugar (you’ll need about 1/3 C. total)
Ground cinnamon
Preheat oven to 400° F.
Lightly butter cookie sheet.
In large mixing bowl, cream together butter and sugar until fluffy. Beat in egg yolks until combined. Add eggnog.
In another bowl, whisk together flour, baking powder and nutmeg; add to butter mixture, beating until thoroughly combined. Refrigerate dough 2 hours or until firm.
Combine decorating sugar and cinnamon on paper plate, adding about 1/3 teaspoon cinnamon for every 2 tablespoons of sugar. Roll dough into 1-inch diameter balls; roll in topping mixture. Place 2 inches apart on buttered cookie sheet.
Bake in preheated oven 8 to 10 minutes or until set.
Makes 4 to 5 dozen cookies.
These are my favourite of all but if you want more, you can visit
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