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HSN_SwivelBakerAccessManuals
7/19/07
Inside Out German
Chocolate Cake
Makes 2 large servings
INGREDIENTS
For the Batter
1 cup cocoa powder
2 cups unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt (use less if not using kosher)
3/4 cup unsalted good quality butter
2 cups sugar
3 large eggs
2 teaspoons excellent quality vanilla extract
1 1/2 cups milk
Pecan Coconut Filling
1 cup pecan pieces, toasted
2 cups flaked coconut, toasted
1/4 cup unsalted butter
1/2 cup heavy cream
1 cup brown sugar
1/2 teaspoon excellent quality vanilla extract
1/8 teaspoon kosher salt
METHOD
1
In a bowl, whisk together the cocoa, flour, baking powder, soda and
salt. Set aside.
2
Cream butter and sugar together using a mixer until fluffy. Add eggs
and vanilla and beat until smooth. Scrape bowl. Add milk and the
dry ingredients. Mix until smooth, scraping bowl carefully.
3
Mix together all ingredients for pecan coconut filling in a separate
bowl.
4
Preheat SwivelBaker™ with Pocket Plates. Lightly coat plates with
nonstick spray.
5
Add 6 tablespoons of batter to each well. Place 2 tablespoons of
pecan coconut filling in the center of each well, centering it in the
middle of the batter. Top with 1 additional tablespoon of cake batter.
Close lid. Flip and bake for 4 minutes 30 seconds.
Busy Day Tip: Substitute pre-packaged chocolate cake mix and
canned coconut filling.
Recipe courtesy Marian Getz
5:18 PM
Page 19
19
Inside Out Pineapple
Upside Down Cake
Makes 2 large servings
INGREDIENTS
For the Batter
2 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
2 teaspoons baking powder
3/4 cup unsalted butter
1 1/2 cups sugar
3 large eggs
1 teaspoon excellent quality vanilla extract
3/4 cup pineapple juice
For the Pineapple Filling
1 cup chopped fresh pineapple; press to remove most of the juice
1 cup sugar
1 tablespoon unsalted butter
METHOD
1
Whisk the flour, salt and baking powder together. Set aside. Cream
the butter and sugar together using a mixer to beat until fluffy. Add
eggs and vanilla and mix until smooth, stopping to scrape bowl. Add
the flour mixture and mix. Add the pineapple juice and mix until just
smooth. Set aside.
2
Combine filling ingredients in a microwave-safe bowl and heat until
bubbly. Set aside to cool.
3
Preheat SwivelBaker™ with Pocket Plates. Lightly coat plates with
nonstick spray.
4
Add 6 tablespoons of cake batter into each well. Top batter with 2
tablespoons of the pineapple filling. Spread 1 more tablespoon of the
cake batter over the top, trying to cover the pineapple completely.
Close lid, flip and bake for 5 minutes.
Busy Day Tip: Substitute pre-packaged yellow cake mix and
pineapple jam.
Recipe courtesy Marian Getz
20
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