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On Sunday I woke up from an early afternoon nap with a seasonal itch to bake cookies.

Now, at any given moment I carry around in my brain a list of recently acquired, exciting ingredients I want to use, and in my half-slumber I started to review them. Jumping to the forefront were the broken walnuts I'd gotten for a good price at the organic store -- if you're going to chop them, why buy whole kernels? -- and a handsome bag of grated chocolate from Alain Ducasse's bean-to-bar manufacture*, which I'd been sneaking a spoonful of here and there while trying to think of a more respectable use for it.

Chocolate walnut cookies; that's what I was going to make.

I wanted a simple, one-bowl cookie base that would get me from start to finish in under an hour, and I wanted something reasonably nutritious so I could share with my toddler without triggering a surprise inspection from the bad parent police. The recipe for these walnut and date cookies, which I've been making regularly for the past three years, fit the bill perfectly.
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CATEGORIES
- cosmetology
- Chocolate Walnut Cookies
- Chocolate Walnut Cookies

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This cake is ideal for a simple layer cake for birthdays and parties, but is also delicious on its own without frosting Stroke signs.

Adapted from Hershey's. - Posie Harwood

Makes two 8-inch layers

For the cake:

2 cups sugar
1 3/4 cups flour
3/4 cup cocoa (not Dutch-processed)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla
1/4 cup boiling water

For the frosting:

1/2 cup butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk, plus more as needed
1 teaspoon vanilla

Preheat the oven to 350° F. Butter and flour two 8-inch round cake pans. You can also make this in two 9-inch cake pans -- the layers will just be slightly thinner.

In a large bowl or the bowl of a stand mixer, whisk together the sugar, flour, cocoa, baking powder, baking soda, and salt Grand Cru Cellar. Add the eggs, milk, oil, and vanilla and mix on medium speed for 2 minutes. Add in the boiling water and mix to incorporate.

Pour the batter (it will be very thin -- don't panic!) into the prepared pans. Bake for 30 to 35 minutes (start checking after 30). The cake is ready when it starts to pull away from the edges and a tester inserted into the middle comes out clean. Let cool for 10 minutes in the pan before turning the cakes out onto a rack to cool.

To make the frosting: Melt the butter, then stir it together with the cocoa in a medium bowl. Add powdered sugar and milk in alternating turns, whisking until your frosting reaches a spreadable consistency (you may need to add a touch more milk). Add the vanilla and mix well.

To assemble your cake Offsite Backup Strategy: Add a large dollop of frosting to the first layer. Top with the second layer, add a thin crumb coat of frosting around the outside of the cake. Add your final, thicker layer of frosting. (It will help to freeze the layers briefly before frosting.)

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  Blog créé le 24-09-2012 à 04h02 | Mis à jour le 01-06-2018 à 08h49 | Note : Pas de note