Pan Divided
Pan Divided
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Can somone help me solve this.?
Sara is baking banana bread, but she doesn’t have a bread pan
large enough for the recipe in her cookbook. She decides to use
two smaller bread pans, dividing the batter evenly between two
loaves. The recipe calls for 1/3 cup of vegetable oil, and Sara
needs to figure out how much oil to set aside for each loaf.
a. Sara multiplies 1/3 cup by 2/2 to get 2/6 of a cup.
Name the property that this demonstrates, and
explain why Sara might make this calculation.
b. How much vegetable oil will Sara use for each
loaf?
1. Sara should use 1/2 * 1/3 of the oil to make it 1/6 each. This is called distributive property.
2. Sara will use 1/6 of the cup in each pan.
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Pan Divided
Richly Deserved Christmas Desserts by James Stewart
If you've had a a very nice Christmas lunch and now you want, No!! you need something sweet to perk you up, then we believe we've found the answer. This incredibly sweet cake that allows you to eat chocolate just for the sake of eating chocolate. This is where the classic Devil's food cake would come in. Its light, deep chocolate cake goes perfectly with the rich, sweet frosting.
Devil's food cake:
1/2 cup plus 2 Tbsp. unsweetened American-style cocoa powder (not Dutch process), plus more for dusting
2/3 cup boiling water
1 1/2 tsp. baking soda
4 oz. unsweetened chocolate, coarsely chopped or broken into small pieces
2 cups plus 2 Tbsp. cake flour
1/2 tsp. baking powder
Generous 1/4 tsp. salt
2 1/2 sticks unsalted butter, slightly softened
2 1/2 cups sugar, divided
1 large whole egg
5 large egg yolks
1 cup sour cream
1 Tbsp. pure vanilla extract
4 large egg whites
Preheat oven to 350 degrees and position a rack in the center. Grease 3 (9-inch) round cake pans very generously. Line the bottoms of the pans with waxed paper. Grease the paper. Dust the pans generously with cocoa powder, tapping out any excess.
In a medium bowl, pour the boiling water over the 1/2 cup plus 2 tablespoons cocoa powder and stir until completely smooth. Stir in the baking soda until well blended. Let the mixture cool.
In a double boiler (or in a saucepan over a pot of boiling water), melt the chocolate over 1 inch of hot, but not simmering water, stirring occasionally, about 5 minutes. Remove the pan from heat and set aside.
Sift together the flour, baking powder and salt. Set aside.
Put the butter in the large bowl of a standing electric mixer and beat at medium speed until very light and fluffy, about 2 minutes. Add 2 1/4 cups of the sugar and beat until well blended, about 3 minutes.
Beat in the whole egg and the egg yolks, 1 at a time. Then beat in the cooled cocoa mixture until very smooth. Beat in the slightly warm chocolate mixture until evenly incorporated.
At low speed, beat in half of the dry ingredients, then the sour cream and vanilla, then the remaining half of the dry ingredients, just until evenly incorporated and smooth.
In a completely grease-free large bowl of an electric mixer, beat the egg whites at medium speed until foamy and opaque. Increase the speed to high and continue beating until soft peaks begin to form. Gradually beat in the remaining 1/4 cup of sugar and beat until the peaks are stiff but not dry.
Using a rubber spatula or whisk, fold about 1 cup of the chocolate batter into the whites. Then gently fold the whites into the remaining batter until thoroughly incorporated. Do not overmix.
Divide the batter equally among the prepared pans, spreading it to the edges with a rubber spatula. Bake on 2 oven racks for 30-35 minutes or until a cake tester inserted in the center comes out clean, but still moist, the top springs back slightly when lightly pressed and the layers are pulling away from the sides of the pans. Transfer the pans to racks and let cool completely.
Carefully run a thin knife around the edges of the pans to loosen the cake layers. Rap the pans sharply and repeatedly against the counter top until the layers loosen. Invert each layer onto a flat plate or board. Peel off waxed paper. Lay a cooling rack on each cake bottom and invert so that cakes are right side up.
Place 1 cake layer on a serving platter. Using an icing spatula or a table knife, immediately spread a generous fourth of the Fudge Frosting on the layer. Place another cake layer on top and spread on another generous fourth of the frosting. Add the final layer.
Cover the top and sides of the cake evenly with the remaining Fudge Frosting, smoothing or swirling it attractively. Let stand a few minutes until frosting firms slightly, then serve.
Fudge Frosting:
1 1/4 cups heavy cream
1 2/3 cups sugar
6 1/2 oz. unsweetened chocolate, finely chopped
1 1/2 sticks cold, unsalted butter, cut into 12 tablespoons
1 1/2 tsp. pure vanilla extract
In a medium saucepan, stir together the heavy cream and the sugar. Bring to a boil over moderately high heat, stirring once or twice. Reduce the heat to moderately low and cook, stirring occasionally, until the mixture thickens slightly, about 4 minutes. Adjust the heat to maintain a simmer and cook, stirring often, for 2 minutes longer. Remove from heat.
In a large bowl, combine the chocolate and the butter. Pour in the hot cream and stir occasionally with a wooden spoon until completely melted. Stir in the vanilla just until blended.
Place the bowl in a larger bowl filled with ice water. Using a hand-held mixer, beat the frosting at high speed until shiny and thick enough to hold a shape, about 5 minutes. Watch carefully as you beat. If the frosting near the side of the bowl becomes very stiff, immediately remove the bowl of frosting from the ice bath and continue beating.
A Gourmet Indulgence
If you are in more of a gourmet mood then let us suggest a Gâteau au Chocolat. This cake exudes sophistication without being pretentious. It is the simplicity of this elegant gratification that makes it perfect for a romantic dinner or if you need the ideal dessert to go with a bottle of Port wine from the Douro Valley of Portugal. The ingredients are few but they result in a flavor that is rich without being too sweet. The chocolate is the focus here so it will only come out as good as the chocolate you put into it, therefore we highly recommend using the best chocolate you can get your hands on.
9 ounces of dark chocolate (remember, the best you can get your hands on!)
2/3 cup of butter
3/4 cup of sugar
4 eggs
2 T flour
Beat together the eggs and the sugar. Melt together the chocolate and butter, allow to cool slightly before folding into eggs and sugar. Fold in sifted flour, and pour the mixture into a cake pan. Bake in the oven at 400° for approximately 30 minutes making sure that the center of the cake stays soft. Do not overcook.
What Does Your Mood Call For?
If neither of the above two recipes quite fit then you may need something a bit outlandish. Perhaps adventure is what's on your mind. Are you celebrating the round-the-world trip that you just planned or trying to impress the guests at your eclectic dinner party, or maybe you just need to break out of the humdrum of everyday life? The unique combination of opposing flavors in Chocolate Chili Cake will definitely not disappoint you. Exactly as the name says it combines chocolate with hot chilies, much like a Mexican mole sauce. But here, with the emphasis on the chocolate, it makes a dessert that will leave you wanting to do the carumba!
Chocolate Chili Cake with Mocha Frosting:
3 large dried ancho chilies
3 chipotle peppers
1/2 cup water
1/2 pound (2 sticks) unsalted butter
4 ounces unsweetened chocolate
1/2 cup Dutch process cocoa
2 large eggs, at room temperature
2 1/2 cups granulated sugar
1 cup buttermilk
1 tablespoon almond extract
2 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups coarsely chopped toasted almonds, for garnish
Preheat oven to 350° F.
Soak the chilies in water to cover overnight or until soft and pliable. Remove the seeds and stems and discard the water. Using a blender, purée the ancho chilies and the chipotle peppers in the 1/2 cup water until smooth.
Melt the butter and chocolate with the cocoa over low heat, stirring often until butter and chocolate are completely melted. Place the eggs, sugar, buttermilk, and almond extract in a large bowl; mix well. Add the dry ingredients (no need to sift) to the buttermilk mixture and mix well. Add the butter-chocolate mixture and the chilies; mix well.
Grease and flour 3 cake pans. Distribute the batter evenly among the pans. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool before removing from the pans.
Mocha Frosting:
8 ounces bittersweet chocolate
2 tablespoons water
1/2 pound (2 sticks) unsalted butter, softened
1 tablespoon very finely ground dark roast
coffee
3 cups confectioner's sugar
Melt the chocolate and the water over very low heat until the chocolate is melted, stir to combine, and cool to room temperature. Combine the chocolate, butter, and coffee in a bowl. Add the sugar and beat at high speed with an electric mixer until the mixture is smooth and creamy.
Assemble the cake by placing one layer on a large plate. Frost the top, cover with second layer, frost the top of it, and top with last layer. Frost the top of the cake and the sides. Garnish the edges with the almonds.
Makes 8 to 10 servings.
We wish you joy and adventure in both your baking and your tasting!
About the Author
James Stewart is an Article writer at http://toptenchristmasideas.co.uk that provides ideas, tips and information for busy families at christmas. whether families are on a budget or simply looking for different Christmas ideas to make their festivities go with a swing. If you are looking for food ideas, gifts or presents, simple decorations, or card ideas then visit http://toptenchristmasideas.co.uk
Nordic Ware Divided Skillet - Egg Poacher / Omelet Pan 7607203
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