This Week's Parsha
Acharei Mos
This Dessert:
Kisuy HaDam
After shechting a bird or wild animal, there is a mitzvah to cover its blood.
What You Need:
Ingredients
1 cake of your choice
¼ cup red frosting
Things
Knife
How to Make It:
Carefully cut a shallow circle in the center of the cake about 3 inches wide and not all the way through! Save the piece that you cut out.
Fill the hole with red frosting.
Crumble the saved piece over the frosting to cover most of it while making sure that some of the red frosting spills out over the sides for effect.
Some Cake Recipes:
Vanilla Cake
Ingredients
1 ¾ cups flour
1 cup sugar
1 teaspoon baking soda
½ teaspoon salt
1 cup non-dairy milk
2 teaspoons vanilla
½ cup canola oil
1 tablespoon vinegar
Directions
Heat the oven to 350℉.
In a medium bowl whisk together dry ingredients.
When combined, whisk in wet ingredients.
Grease a 9x13 pan.
Fill with batter.
Bake for about 18 minutes until it passes the toothpick test.
Cool and enjoy.
If baking in a bowl: about 1 hr - 1:15 hr
Chocolate Cake
Ingredients
½ cup cocoa powder
2 teaspoons instant coffee
1 cup hot water
2 teaspoons vanilla extract
12 tablespoons margarine, softened
1 ¼ cups sugar
2 eggs, room temperature
1 ¼ cups flour
½ teaspoon baking soda
½ teaspoon salt
Directions
Heat the oven to 350℉.
In a small bowl dissolve cocoa powder and instant coffee in hot water.
When cool mix in the vanilla extract.
Cream the margarine in a large bowl.
Slowly sprinkle in the sugar while beating until the mixture is fluffy.
Add the eggs one at a time, beat for a minute after each egg.
Whisk together the dry ingredients in a separate small bowl.
Add the dry ingredients and cocoa mixture into the margarine mixture alternately in thirds while mixing on medium speed, adding the next set of thirds after the previous set is almost mixed in.
Mix about 15 seconds longer than necessary until satiny.
Split the batter between two well greased 8-inch round pans.
Bake for 20 - 30 minutes.
Let cool in the pans for a few minutes before removing from the pans.
