Tag Archives: Sweets

Butterscotch Sauce from Joy of Cooking

This is my never-fail sauce, that I always go back to; it’s from my 1979 copy of the Joy of Cooking, which is literally falling apart, but so wonderful that I can’t let it go!  

The use of corn syrup in this recipe prevents the sugar from crystalizing.

Boil to the consistency of heavy syrup:

  • 1/3 cup corn syrup
  • 1/2 cup PLUS 2 T brown sugar
  • 2 T butter
  • 1/8 tsp salt

Cool the ingredients and add:

  • 1/3 cup heavy cream

Serve the sauce hot or cold.

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Anne S’s Cranban Cake

Another lower-sugar recipe from my friend Anne S.

  • 1 mashed banana
  • ½ cup white sugar
  • 1 tbsp. molasses
  • ¼ cup oil
  • 1 beaten egg
  • ½ cup yogurt
  • 1 ¾ cup flour
  • 2 tsp. baking powder
  • 1 cup halved cranberries
  • ¼ cup chopped nuts (optional)
  1. Beat together egg, banana, molasses, oil, sugar, and yogurt.
  2. Sift in flour & baking powder
  3. Stir in cranberries & nuts
  4. Spoon into greased 8×8 pan or ring mold
  5. Bake at 375′ for 35-45 mins, depending on pan
  6. Cool on rack before removing.

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Salted Toffee-chocolate Squares

From the PBS program “Everyday Food”, these really are yummy!

Ingredients

  • 13 graham crackers (or enough to line the sheet)
  • 1 1/2 cups toffee bits
  • 1 1/2 cups coarsely chopped toasted natural almonds
  • 1/2 cup sugar
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup (4 ounces) bittersweet chocolate, chopped, or chocolate chips
  • 3/4 teaspoon coarse salt

Directions

  1. Preheat oven to 350. Line a rimmed baking sheet with foil.
  2. Place graham crackers in a single layer on sheet, edges touching. You want to cover the entire baking sheet with graham crackers.
  3. Sprinkle toffee bits and almonds over graham crackers.
  4. In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. If desired, pour the hot mixture into a 2-cup glass measuring cup to make pouring easier.  Immediately pour evenly, and slowly over graham crackers.
  5. Bake until sugar topping is bubbling, 12 minutes.
  6. Remove from oven and immediately sprinkle chocolate and salt over graham crackers.
  7. With a sharp knife or pizza cutter, cut into 2-inch squares.
  8. Let cool completely on sheet on a wire rack.

(Store in an airtight container, up to 1 week.)

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Pecan Bars (that are not too sweet)

I can’t even begin to express how good these are!   They freeze very well when wrapped in parchment paper, then sealed up in a heavy-duty ziplock freezer bag.

Crust:

  • 1 cup all purpose flour
  • 1/3 cup packed brown sugar
  • ¼ cup pecans, toasted and chopped coarsely
  • 1 teaspoon kosher salt
  • ¼ tsp baking powder
  • 6 Tbsp cold, unsalted butter, cut into pieces

Filling/top:

  • ½ cup packed brown sugar
  • 1/3 cup corn syrup
  • ¼ cup unsalted butter, melted and cooled
  • 1 Tbsp dark rum (don’t leave this out)
  • 2 tsp vanilla extract
  • ½ tsp kosher salt
  • 1 large egg, lightly beaten
  • 1 ¾ cups pecans, toasted and chopped coarsely

For the crust:

  1. Adjust an oven rack to the middle position and heat the oven to 350F.  Line an 8” square pan with foil, then butter the foil.
  2. Process the flour, brown sugar, pecans, salt, and baking powder in a food processor until the mixture resembles coarse cornmeal, about 5 pulses.  Sprinkle the butter pieces over the top and pulse until the mixture is pale yellow and resembles coarse cornmeal, about 8 pulses.
  3. Sprinkle the mixture in the prepared pan and press firmly into an even crust using your fingers.  Bake until the crust starts to brown, 20 to 24 minutes.

For the filling:

  1. As soon as the crust finishes baking, whisk the brown sugar, corn syrup, melted butter, rum, vanilla, and salt together until just combined.  Whisk in the egg until incorporated, then pour over the hot crust.  Sprinkle the pecans over the top.  Bake until the top is brown and cracks start to form across the surface, 25 to 30 minutes.
  2. Let cool completely on a wire rack without removing from pan.  This will take about 2 hours.
  3. When completely cool, use the foil to lift out of the pan, and cut into squares or triangles.

 

 

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Low Fat Chocolate Cake

Not a cake lover — at all — but this is really delicious served with a scoop of ice-cream (which I also don’t like!).  This recipe produces a dense texture, rather than being a light and airy cake.

Preheat oven to 350F and grease an 8” springform pan.

  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1/3 cup butter
  • 2 eggs
  • 1 tsp vanilla
  • ¼ cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ cup hot strong coffee (or use water or orange juice)
  • 1/3 cup low fat yogurt or buttermilk

In a large bowl, beat together brown and granulated sugars, butter, eggs, and vanilla until well blended.  Add cocoa and mix until well incorporated

Combine flour, baking soda, and baking powder; add to bowl along with coffee and yogurt.  Mix just until combined, being careful not to overmix.  Pour into pan, and bake for 35 to 40 minutes or until tester inserted into centre comes out dry.  Let cool completely.

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Lemon Poppyseed Loaf

Preheat oven to 350F, and grease an 9”x5” loaf pan.  Alternatively, make muffins by pouring batter into 12 cups and baking at 375F for 15 to 20 minutes.

  • ¾ cup white sugar
  • 1/3 cup butter
  • 1 egg
  • 2 tsp grated lemon rind
  • 3 tbsp lemon juice
  • 1/3 cup milk
  • 1 ¼ cups all-purpose flour
  • 1 tbsp poppy seeds
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1/3 cup yogurt or sour cream

Glaze

  • ¼ cup icing sugar
  • 2 tbsp lemon juice

In large bowl, beat together sugar, butter, egg, lemon rind and juice, mixing well.  Add milk and mix well.

Combine flour, poppy seeds, baking powder and baking soda; add to other bowl alternately with yogurt, mixing just until incorporated.  Do not overmix.  Pour into pan.  Bake for 35 to 40 minutes or until tester inserted into centre comes out dry.

Glaze:   Prick holes in top of loaf with skewer.  Combine icing sugar with lemon juice; pour over loaf.

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1 Minute Peanut Butter “Fudge”

  • 2 cups sugar
  • ½ cup milk
  • ¼ cup butter
  • 1 cup peanut butter
  • Very generous pinch of salt
  • 1 tsp vanilla extract

Pre-measure all ingredients, and have them ready and waiting!

  1. Combine sugar, milk, and butter in a heavy pot, and bring to a full rolling boil.
  2. Boil for 1 minute only.
  3. Remove from heat, and then stir in peanut butter, salt, and vanilla.
  4. Smooth into a buttered 8”x8” pan, and cool, and cut.

Note:  You can melt some chocolate chips with a little butter, and smooth this over the set peanut butter layer.  Cool and cut.

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Almond Roca

  • 1 Tbsp corn syrup
  • 1 + 1/4 cup white sugar
  • 1 cup butter
  • 1/4 cup water
  • 1+1/4 cup slivered almonds, toasted
  • 1 x 6oz package of good chocolate chips (or 6oz good chocolate, chopped)
  1. In a large heavy-bottomed saucepan, gently boil syrup, sugar, butter and water until it reaches “hard crack”/300F on a candy thermometer.  This will take 10 to 20 minutes.  DO NOT STIR.
  2. Remove from heat and stir in the almonds.  Spread out on an ungreased or parchment-lined cookie sheet.  Sprinkle the chocolate on top, and spread it out as it melts.  Cool in fridge or freezer, and break into pieces.

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Candied Pecans

  • ½ large egg white
  • ¼ cup granulated white sugar
  • ¼ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¾ teaspoon sea, or kosher, salt
  • Large pinch to 1/8 teaspoon cayenne pepper
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons water
  • 2 to 3 ½ cups raw pecan halves
  1. Preheat oven to 300F.
  2. Line a large baking sheet with parchment paper.Using an electric mixer, or a whisk, beat egg white until foamy, about 1 minute with the mixer.Add sugar, brown sugar, spices, salt, vanilla and water.  Whisk until well combined – it will get thick-ish – about 45 seconds with the mixer.Gently stir in pecans until well coated. The original recipe calls for 2 cups of pecans for this amount of “candy”, but it will coat almost 4 cups very nicely.Pour nuts onto baking sheet, and spread out so that they are in a single layer.Bake for a total of 40 minutes, taking out and stirring/flipping the nuts after the first 20 minutes.Remove from oven and cool completely.
  3. Break apart into single nuts.
  4. Store in an airtight container at room temperature.

These are great on a spinach salad dressed with citrus vinaigrette.  For nuts that are great “out of hand”, try Maple Roasted Almonds.

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Fraser’s Birthday Brownies (for Fraser and Prasanth)

Preheat oven to 350F.  Line an 8”x8” pan with 2 pieces of parchment paper, leaving overhangs on each side (one piece going each direction across the pan).  Have 3 eggs at room temperature.

NOTE:  Each layer needs to be completely cooled before the next layer is added!

Brownie Layer:

This is extremely fudgy, and great on its own.

  • 8 Tbsp butter ( ½ cup)
  • 8oz/227g bittersweet chocolate, chopped into pieces
  • ½ cup brown sugar, packed
  • ½ cup white granulated sugar
  • 3 eggs at room temperature
  • 2 tsp vanilla extract
  • ½ cup all purpose flour
  • ¼ tsp kosher salt
  1. In a large saucepan, melt the butter and cook it until it is fragrant and light brown.  Remove from the heat, and cool for 5 minutes or so.
  2. Add the chocolate and melt.  Stir until smooth.
  3. Add the sugars and mix well.  The mixture will have a grainy texture.
  4. Add the eggs one at a time, mixing until the batter is glossy and thick.
  5. Add the vanilla, and then the salt and flour, mixing only long enough to incorporate the flour.
  6. Pour into the prepared pan and bake for about 30 minutes; the edges should be firm, but the centre slightly soft, yet puffed.  Remove from oven and chill completely in pan (if you want to hurry it along, put it in the fridge or freezer until just firm).

Peanut Buttery Layer:

  • ¾ cup smooth peanut butter (the regular store-brand kind works well – save the organic for toast)
  • 8 Tbsp butter, room temperature ( ½ cup)
  • ½ cup icing/confectioner’s sugar
  • ½ tsp kosher salt

Place all ingredients into a food processor, then process until smooth.  Spread evenly onto cooled brownie bottom, cover with plastic wrap, and refrigerate until cold and set.

Ganache Layer:

I use about half of this recipe, and store the remainder in the fridge or freezer for a few weeks.  If it firms up before you get a chance to spread it, just pop it into the microwave for about 5 seconds, or warm it in a bowl over some hot water.

  • 1 cup whipping cream
  • 10 oz/280g bittersweet chocolate, chopped
  • 1 Tbsp corn syrup (not usually part of ganache, but it works for these brownies)
  1. Place chopped chocolate into a medium mixing bowl.
  2. In a small heavy saucepan, heat cream until almost at a boil.  Pour the hot cream over the chocolate and add the corn syrup.
  3. Let the mixture sit for about 10 minutes.
  4. Gently whisk the mixture until completely smooth, trying not to add any air in the form of bubbles.
  5. Pour ganache into the brownie/peanut butter pan, making the layer as thick as you want it.  Let it set in the fridge.

Finishing:

Lift out the three-layer brownie by the parchment “handles”, and place on a cutting board.  Slice the slab into 16 squares, wiping the knife clean after every slice.  Wrap each piece very well, put into a container, and store in fridge for up to a month, or in the freezer for up to 6 months.

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Oatmeal Cookies II (Niall’s favourite, chewy)

Dry Ingredients:

  • 3 cups old-fashioned rolled oats
  • 1 cup + 2 tablespoons all-purpose (or whole wheat) flour
  • ½ cup wheat germ
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • pinch to ¼ teaspoon ground cinnamon
  • ½ teaspoon salt

“Wet” Ingredients:

  • 1 cup butter, room temperature
  • 1 cup white sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract (not imitation!)
  • 1  ½ cups chocolate chips OR chopped apricots OR raisins
  1. Preheat oven to 350F.
  2. Whisk together all of the dry ingredients in a large bowl.
  3. In the bowl of an electric stand mixer, cream together butter and both types of sugar until pale and fluffy; it will take about 5 minutes on medium speed.  You can also do this by hand with a wooden spoon, or with a hand mixer if you don’t have an electric mixer.
  4. Reduce speed of electric mixer to low, and beat in the eggs and the vanilla.
  5. Gradually add oat mixture; mix until just combined.
  6. Slowly mix in chocolate chips (or other options).
  7. Using a 1 ½” ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2” apart.
  8. Bake until golden and just set, about 14 minutes.  For even browning, turn the sheets 180 degrees after 7 minutes.
  9. Let cool on the sheet for 5 minutes, then finish cooling on a wire rack.

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Granny Jo’s Victoria Sponge

Makes two 8” cakes, or one tall 8” cake.

Ingredients:

First with weights, as Granny makes it, then with measuring cups/spoons:

With a scale:

  • 8 oz unsalted butter
  • 8 oz castor/granulated sugar
  • 4 large eggs
  • 8 oz self-raising flour*
  • 1 teaspoon baking powder
  • (2 tablespoons milk to add if necessary)

With measuring tools:

  • 1 cup unsalted butter
  • 1 cup castor/granulated sugar
  • 4 large eggs
  • 1 ½ cups, less 1 Tablespoon self-raising flour*
  • 1 teaspoon baking powder
  • (2 Tablespoons milk to add, if necessary)

For finishing:

  • Granulated sugar
  • Fruit jam

* if you don’t have self -raising flour, remove 1 Tablespoon of the flour, and replace with 1 Tablespoon of baking powder; you still need the additional 1 tsp of baking powder in the recipe.

Directions:

Preheat the oven to 360F/182C.

Prepare two 8” non-shiny cake tins by greasing them with butter, and line the bases with non-stick parchment paper.

Ingredients must all be at room temperature.

Place the butter in a mixing bowl and beat it until it is pale and light.  Add the sugar, continuing to beat until the mixture is light and fluffy.

Break the eggs into a separate bowl, and beat them lightly.  Add the beaten eggs to the butter/sugar mixture one spoonful at a time, making sure that they are fully incorporated before adding the next spoonful.

Whisk the flour and the baking powder together in another bowl.  Using a large spoon, fold in the whisked flour to the egg and butter mixture.  Do not over mix, or the cake will be tough.

Check the consistency of the batter – look for the batter to drop easily off of a spoon when it is tapped gently on the side of the bowl.  If it is too stiff, add a little milk (up to 2 tablespoons, a little at a time).

Divide the mixture equally between the two prepared tins.  Whack the tins down gently on the counter to remove any bubbles and to level the cakes.  Place into preheated oven for 25 to 30 minutes until a toothpick inserted into the centre comes out clean.

When finished baking, turn out onto a wire rack and remove the baking parchment.  Flip them over right side up.  Removing the cakes quickly from their tins will avoid soggy bottoms!

When completely cool, cut the cakes in half horizontally and spread the middle with jam.  Place the top back on.  This will make two Victoria Sponges, or a tall Victoria Sponge with three layers of jam.  Sprinkle the top with granulated sugar.

Tips:

If your mixture “curdles”, don’t worry.  Just add a spoonful of flour in and mix it together.  This should absorb all the excess liquid that’s separated the mixture.

Don’t open the oven during baking.

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Niall’s Chocolate-barry Squares

  • 1 tablespoon butter (not margarine)
  • 1/2 cup corn syrup
  • 2 cups Rice Crispies
  • 1/2 teaspoon real vanilla extract
  • 1/2 cup packed brown sugar
  • 3/4 cup roasted peanuts, chopped (salted is fine)
  • 1/2 cup “processed” smooth peanut butter, such as Kraft  (organic just doesn’t work here — it’s the wrong texture)
  • 1/2 cup good chocolate chips

Topping:

  • 2 tablespoons peanut butter (see above)
  • 2 teaspoons butter
  • 1 cup chocolate chips
  1. In a large saucepan, put butter, corn syrup, brown sugar, peanut butter, and chocolate chips.  On low-medium heat, stir until mixture is smooth and just comes to a slow boil.
  2. Remove from heat, and quickly stir in nuts and Rice Crispies.
  3. Dump mixture evenly into a greased 9″x13″ pan, and press with a buttered spatula or hands (careful, it’s hot!) until evenly distributed.

Topping:

  1. In a small saucepan over low-medium heat, melt peanut butter and chocolate chips until smooth.
  2. Spread evenly over base layer.  Refrigerate until firm, and cut into squares.*

*to easily remove squares, line the bottom and two sides of the pan with parchment paper.

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Caramel-y Oat Squares

  • ½ cup melted butter
  • 1 teaspoon vanilla
  • 1 cup brown sugar, packed
  • ½ teaspoon baking powder
  • 2 cups rolled oats

Mix everything together as you go, in the order given.  Press down the resulting mixture in a well-buttered 9” x 9” baking pan/glass baking dish.  Bake in a 400F oven for approximately 11 minutes, until golden (check often to prevent over browning or burning).  As soon as you take them from the oven, cut them into squares (we use a pastry scraper to “score” them right down to the bottom of the pan).  The original recipe says to remove them while still hot, but we find this unnecessary because we butter the pan very well.

If you want to make them very crispy, use a cookie sheet and spread the mixture thinner.  Adjust the time.

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Grandma Ruth’s Peanut Butter Marshmallow Squares

This is a real retro/60’s recipe, but still requested by the kids in the family!  There is nothing nutritious, or the least bit redeemable about it…

  • 1 package peanut butter chips
  • 1/2 bag coloured or white baby marshmallows
  • 1/4 cup butter
  • 1/2 cup smooth peanut butter

Butter an 8″ x 8″ pan .  Line with parchment paper with overhangs if desired, just to make the squares easier to remove.

In a heavy pot over low heat, blend chips, peanut butter, and butter until smooth.

There are two ways of “mixing” this:

  1. Scatter the marshmallows evenly over the bottom of the pan.  Pour the smooth, melted peanut butter mixture over the marshmallows in the pan. OR
  2. Gently fold the marshmallows into the peanut butter mixture, and quickly pour into the buttered pan before they get a chance to melt.

Refrigerate until very firm.  Keep refrigerated!

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Lemon Cheesecake

Crust

  • 1/3 cup butter
  • 1 ½ cups vanilla wafer crumbs (can substitute graham wafer or digestive crumbs)
  • ¼ cup soft brown sugar

Filling

  • 2x8oz packages cream cheese
  • 3 eggs
  • 1 cup granulated sugar
  • 3 Tablespoons freshly squeezed lemon juice (about ½ to 1 lemon)
  • 1 teaspoon finely grated lemon rind

Topping

  • 2 cups sour cream
  • 3 Tablespoons granulated sugar

DIRECTIONS

Crust

Melt butter in saucepan.  Stir in wafer crumbs and sugar.  Press in to ungreased 10” spring form or 9”x9” pan.  Bake in 350F oven for 10 minutes.  COOL.

Filling:

Beat cream cheese until smooth and creamy; don’t overbeat.  Beat in eggs, one at a time.  Add sugar, lemon juice and rind.  Mix well.  Turn into crumb-lined pan.  Bake in 350F oven for about 30 to 40 minutes until firm; do not brown.  Proceed to next step IMMEDIATELY.

Topping:

Mix sour cream and sugar together.  Spread over cheesecake.  Return to oven for 10 to 12 minutes.  Chill; keep in refrigerator.  Cuts into 12 pieces.

Freezes very well.

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Sandwich-Cookie Mini Cheesecakes

Prep: 10 minutes
Total: 3.5 hours, including refrigeration time

  • 2x 250 gram Cream Cheese, softened
  • ½ cup sugar
  • 2 eggs
  • 12 Oreo/Girl Guide sandwich cookies, or six*
  • 3 oz chocolate, melted (for garnish), or any other garnish that you like

Preheat oven to 350F. Line a muffin tin with 12 paper liners.

Beat cream cheese and sugar in a large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, beating on low speed after each addition just until blended.

Place 1 cookie in bottom of each paper lined muffin cup (*I prefer to use just one half of the cookie without the icing). Fill evenly with batter.

Bake for 20 minutes or until centres are almost set. Cool. Refrigerate 3 hours or overnight.

Drizzle with melted chocolate; top with whipped cream if desired. Alternatively, garnish in any other way desired, eg, fresh fruit, lemon zest, chocolate shavings, or cherry pie filling…

Makes 12 cheesecakes.

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Shortcake Biscuits

  • ¼ cup unsalted butter cut into pieces, more for baking sheet
  • 2 cups flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • 3 Tbsp granulated sugar
  • ¾ cup heavy cream

Heat oven to 425F.  Butter a standard sized baking sheet.

Place the flour into a large bowl with the baking powder, salt, and sugar; stir well with a wire whisk.

Make a well in the centre of the dry ingredients, then add butter to well.

With a pastry cutter, or two knives, cut butter into the flour.

Rub the mixture with your fingertips, lifint and crumbling to aerate it, until it forms fine crumbs.

Make a wll in the centre, add the cream, and toss quickly with a wooden spoon or spatula to form crumbs.  Add a little more cream if the mixture seems dry.  DO NOT OVERMIX or biscuits will be heavy!

Press all of the crumbs together with your hands to form a rough ball of dough.

Turn the dough onto a floured surface and knead lightly for a few seconds – the dough should remain quite rough.  Pat the dough out to a round ½ inch thick.

Cut out rounds with a cookie cutter to the size you want, or just cut into rectangular triangular, or square pieces to eliminate waste.

Bake the shortcakes in the heated oven until very lightly browned – about 12 to 15 minutes.  Transfer them to a wire rack to cool.

Serve split in half, filled with whipped cream and sliced berries or other fruit, then more on top.

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Lemon Poppy Seed Loaf or Muffins

Preheat oven to 350F
Butter a 9” x 5” loaf pan or a 12-cup muffin pan (preheat oven to 375F); will make 9 muffins.

  • ¾ cup granulated sugar
  • 1/3 cup softened butter
  • 1 egg
  • 3 teaspoons grated lemon rind
  • 3 tablespoons lemon juice
  • 1 ¼ cups all purpose flour
  • 1 tablespoon poppy seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1/3 cup milk
  • 1/3 cup yogurt or sour cream

Glaze:

  • ¼ cup icing sugar
  • 2 tablespoons lemon juice

In a large bowl, cream butter and sugar.  Beat in egg, lemon rind and juice until well mixed.

In a separate small bowl combine yogurt and milk.

In another separate bowl, whisk together flour, poppy seeds, baking powder and baking soda; add to wet ingredients alternately with yogurt/milk mixture, mixing just until incorporated.   Do not overmix!

Pour into prepared pan, bang pan on counter to release air bubbles.  Bake for 35 to 40 minutes or until tester inserted into centre comes out dry (if making muffins, bake for 15 to 20 minutes).

Glaze: Prick holes in top of loaf (or muffins) with a skewer or fork.  Combine icing sugar with lemon juice; pour over loaf.

Freezes well.

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Lower Fat Chocolate Cake

One layer, a little heavier than most chocolate cakes.  Not even remotely like a boxed-style cake.

  • 1 tablespoon instant coffee granules
  • 1/3 cup hot water
  • ¾ cup sugar
  • ¼ cup vegetable oil
  • 2 large eggs
  • ¼ cup unsweetened cocoa powder
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • ½ cup milk

Preheat the oven to 350F.  Grease a 9” spring form pan with butter or oil.  Mix together coffee granules and hot water, and set aside.  When it’s cool, add the milk.

In a bowl, using a whisk (or use a mixer) beat together sugar, oil,  and eggs until everything is blended.

In another bowl, whisk together flour, cocoa powder, baking powder, baking soda (sifted), and salt.

Pour the dry mixture, and the coffee/milk mixture on top of the wet ingredients, and mix gently just until everything is combined.  Pour the mixture into the prepared pan.  Bang the pan on a flat surface a couple of times to remove large air bubbles from the cake.

Bake for 30 to 35 minutes or until a toothpick inserted in the centre comes out clean.  Let the pan cool on a wire rack.  Remove the spring form side.

This is very good plain with a scoop of good vanilla ice cream.

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