1 bowl cake with very little eggs?

ShakleeMom

Thu, Oct 02 2008, 4:01 pm

Does a brownie cake recipe like that exist?

Tamiri

Thu, Oct 02 2008, 4:02 pm

How little is little? This big o? Or, can they be a bit bigger?

ShakleeMom

Thu, Oct 02 2008, 4:03 pm

A 9x13 pan, with no more than 3 eggs? and I being grossly cheap ?

greenfire

Thu, Oct 02 2008, 4:04 pm

2 eggs - you can do it !!! Cheers

Tamiri

Thu, Oct 02 2008, 4:05 pm

I have a yummy recipe with 5 eggs, 1 1/3 cups of flour cocoa and sugar. Would that help? I posted the recipe somewhere... dump bars. But you have to use regular sized eggs, not little ones.

ShakleeMom

Thu, Oct 02 2008, 4:06 pm

I want something with less, I'm sure it exists. willing to wait it out, thanks!

bebe3

Thu, Oct 02 2008, 4:07 pm

there is a really good basic brownie recipe in the lubavitch purple cookbook. I think its only for one bowl and doesn't call for many eggs. Or you can use a duncan heinz mix. its only 2 eggs

Aidelmom

Thu, Oct 02 2008, 4:09 pm

I have a great wet chocolate cake that calls for only 2 eggs- I can post it in the morning b'n if you want.

wanderer

Thu, Oct 02 2008, 4:11 pm

How about a recipe for someone w/ allergies? There's lots of egg free recipes like that

Tamiri

Thu, Oct 02 2008, 4:17 pm

Blond Brownies

1/4 cup butter or margarine
1 cup packed light brown sugar
1 egg
3/4 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup coarsly chopped nuts

Melt butter over low heat. Remove from heat. Add brwon sugar and stir until well blended; cool. Add egg and mix well. Stir in dry ingredients, then add vanilla and nuts. Spread in well-greased 8" square pan and bake in preheated 350F oven about 25 minutes. Cool in pan on wire rack, then cut in 2" squares.

I guess double for a 9x13" pan.

Last edited by Tamiri on Thu, Oct 02 2008, 4:32 pm; edited 1 time in total

Tamiri

Thu, Oct 02 2008, 4:21 pm

Chocolate Chip Cake

2 cups flour
1 cup packed brown sugar
1/2 cup granulated sugar
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup shortening
1 1/4 cups milk
3 eggs
1/2 cup chocolate chips finely chopped or 1/2 cup mini chocolate chips
1 1/2 teaspoons vanilla

Heat oven to 350 F. Grease and flour 9x13 pan. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan. Bake in a 350 F oven for 40-50 minutes. Bake until wooden pick inserted in center comes out clean.

Last edited by Tamiri on Thu, Oct 02 2008, 4:31 pm; edited 1 time in total

DefyGravity

Thu, Oct 02 2008, 4:24 pm

ShakleeMom wrote:

I want something with less, I'm sure it exists. willing to wait it out, thanks!

You can replace all the liquid (eggs and oil) in the brownie recipe with a 15 ounce can of black beans which have been put through the food processor with all the bean liquid.

Tamiri

Thu, Oct 02 2008, 4:24 pm

One-Bowl Chocolate Cake

Beat together until blended:
2 cups flour
2 cups sugar
2/3 cups cocoa
3/4 cups shortening
3/4 cups liquid (coffee)
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
pinch salt

Then add:
3 eggs
1/2 cup liquid (parve milk)

Beat until blended (do not overbeat). Pour into greased and floured 10" tube pan or 9x13" rectangular pan. Bake at 350 F for about 1 hour - less for 9x13.[b]

Last edited by Tamiri on Thu, Oct 02 2008, 4:34 pm; edited 2 times in total

greenfire

Thu, Oct 02 2008, 4:28 pm

hershey's double chocolate brownies

3/4 cup cocoa
1/2 tsp b soda
2/3 cup crisco
2 cups sugar
2 eggs
1 1/3 cup flour
1 tsp vanilla
1/4 tsp salt
10 oz choc chips

350 in 13x9 for 40 min

DefyGravity

Thu, Oct 02 2008, 4:33 pm

This is my favorite chocolate cake recipe - which I make low fat/low carb and it's delicious and moist.

HERSHEY'S "PERFECTLY CHOCOLATE" Chocolate Cake
Ingredients:
2 cups sugar (I use one cup sugar and one cup splenda)
1-3/4 cups all-purpose flour (I use King Arthur's white whole wheat)
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk (or soymilk)
1/2 cup vegetable oil (I use 1/2 cup apple sauce)
2 teaspoons vanilla extract
1 cup boiling water

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

greenfire

Thu, Oct 02 2008, 5:05 pm

yeah people who know me think it's my recipe ... I say look on the back of the cocoa - it's been there for 20 years ... but who am I to disappoint them ...

realeez

Thu, Oct 02 2008, 6:25 pm

I have a recipe for hot fudge pudding cake that has NO eggs and it sooooooooo good!

1 ¼ cups sugar, divided (first will use 3/4 cup then 1/2 cup)
1 cup flour
½ cup cocoa, divided (first will use 1/4 cup then other 1/4 cup)
2 tsp. baking powder
¼ tsp. salt
½ cup milk (or pareve/soy milk or orange juice but not water)
1/3 cup margarine, melted
1 ½ tsp. vanilla

½ cup brown sugar

1 1/3 cups hot water

Stir together ¾ cup sugar, flour, ¼ cup cocoa, baking powder and salt. Stir in milk, margarine and vanilla; beat until smooth. Pour into 9 inch pan.

Stir together remaining ½ cup sugar, the 1/2 cup brown sugar, and remaining ¼ cup cocoa. Sprinkle mixture evenly over batter.

Pour hot water over top. Do not stir.

Bake for 35 - 40 minutes at 350° until the center is almost set. When serving spoon sauce from the bottom of the pan over the top.

****
Some points:
Often I make it ahead everything else ahead and add the hot water over the top right before baking. It's so good for a Yom Tov lunch (and is so good with ice cream/sorbet)

It's really good friday night - before shabbos I turn my oven up to 500 til it gets hot and then right before licht I close it and stick this in (already baked) and it's still warm by the time we need it.

soldat

Thu, Oct 02 2008, 6:26 pm

I LOVE the Hershey cake recipe, and so does everyone in my house. (so I'm not the only one eating it) its also in Kosher Pallete

yOungM0mmy

Thu, Oct 02 2008, 6:31 pm

The old Lubavitch spice and spirit has a no egg, no mixer chocolate cake - not brownie, rather moist, and so easy.