CHOCOLATE MOIST CAKE

4
3
1
1
1
1

CUPS
CUPS
CUPS
TSP
TSP
CUPS

Sugar
Flour
Salt
Baking Powder
Baking Soda
Cocoa

Sift then make a well

ADD:
2 CUPS
1 CUPS
4 PCS
1 CUP
1 CUPS
1 TSP

All Purpose Cream

Evaporated Milk
Eggs
Oil
Water
Vanilla

FROSTING:
1 CAN
CUP
6 TBSP

Condensed Milk
Butter
Cocoa

CHANTILLY BARS
1
2
3
3
1
2
1

CUP
CUPS
PCS
CUPS
CUPS
TSP
TSP

Butter
Brown Sugar
Eggs
Oatmeal
Flour
Baking Soda
Salt
Nuts

CREAM BUTTER:
Add:
Sugar
Eggs
Oatmeal
Flour
Baking Soda
Salt
FILLING:
Mix cup cocoa with 4tbsp oil
Add 1 can condensed milk
SPREAD HALF OF THE BATTER
ON THE TOP SPREAD FILLING
SPREAD THE NEXT HALF
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FRUIT CAKE
INGREDIENTS:
1 bar
fresh butter
1 tsp
vanilla
1 cups brown sugar
1 tbsp orange flavor
8 egg yolks/5 pcs whole eggs
1 tsp
almond flavor
4 tbsp
molasses
1 tbsp pineapple flavor
3 cups
all purpose flour
1 tsp
lemon flavor
4 tsp
baking powder
1 cup cashew nuts
cup
brandy (cherry)
1 cup glazed fruits
1 cup
raisins
PROCEDURES:
Marinate or soak fruits with raisins in wine for 1 week. Preheat the oven for 5 minutes.
Cream butter and add sugar gradually and continue creaming. Add egg yolks or whole eggs
beating each addition one at a time. Add all dry ingredients and add molasses and mix well.
Fold fruits and continue mixing. Transfer the batter into a baking pan or fruit pan. Bake at
360 degrees under steaming process for 1 hour. Sprinkle cherries and nuts. Brush fruitcake
with wine for 2-3 days.
cup wine mix with cream
of fruits mix with cream
toppings

INGREDIENTS:
2 cups
1 cups
1 tsp
1 cups
1 cup

CHOCOLATE CHIFFON CAKE

cake flour
white sugar
baking soda
cocoa powder
oil

8
1 tsp
1 tbsp
8

egg whites
vanilla
baking powder
egg yolks

PROCEDURE:
Mix all dry ingredients and place in a mixing bowl. Make a well. Mix separately hot
water, cocoa powder and oil. Let it cool. Pour mix into dry ingredients. Add egg yolks and
vanilla. Blend it well until it is free from lumps. In a mixing bowl, beat white eggs with cream
of tartar until stiff but not dry. Add gradually sugar. Pour batter into egg whites with cut and
folds method. Pour into prepared pan and bake for 45-50 minutes.
CHOCOLATE FROSTING:
cup
cocoa powder
1 can
condensed milk

cup
cup

butter
peanuts

Put the condensed milk and cocoa together. Bring to boil for 10 minutes. Frost on the
top of the bake cake and sprinkle peanuts.

PIZZA PIE
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YEAST DOUGH:
4 cups
all purpose flour
tsp
salt
1 cup
lukewarm water
2 tsp
yeast

1 tbsp
4 tbsp
tsp

white sugar
cooking oil
baking powder

Soften yeast in water and sugar. Let it rise. Place in a bowl together with other
ingredients. Mix all and knead again. Roll into a floured board and cut into desired sizes and
simply into desired pizza pan. Fill up filling and bake until done.
SOFT CRUST:
2 cups
all purpose flour
1 tsp
baking powder
FILLING:
kilo
ground pork
kilo
ground beef
cup
tomato sauce
tsp
oregano, pizza seasoning
2 tbsp
red/green sweet peppers
2 tbsp
hot sauce
cup
catsup (tomato)

to cup evaporated milk

1/3 cup
shortening
tsp
cup
cup
1 bulk
2 tbsp
1 bulk
tsp

garlic
sausage (chopped)
grated cheese
onion ring
liver spread
onion (minced)
salt

Saut garlic and onion till brown. Add ground pork. Saut well and add tomato sauce,
season with salt, vetsin and ground pepper. Simmer for 25-30 minutes or till tender. When
cooked, add the oregano, paprika and hot sauce. Mix well. Remove from the fire and let it
cool. Fill pizza dough with filling and garnish top with sweet pepper, cheese, sausage, and
catsup then bake for 10-15 minutes at 350 degrees.

CASSAVA CAKE
INGREDIENTS:
6 cups
2 cups
4 pcs
1 tsp
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cassava (grated) 1 kl.

coconut milk
eggs
vanilla

cup
1 can
1 cups

margarine/butter melt by fire

evaporated milk
white sugar

PROCEDURE:
Preheat oven 3-5 minutes. Measure 6 cups of grated cassava. Mael margarine and let
it cool. Put melted margarine in a mixing bowl and add sugar and egg one at a time. Add
cassava alternately with coconut milk and evaporated milk. Bake for 30min then cool with the
topping and bake again for remaining 30min. When cassava is almost brown, top with
condensed milk mixture and grated cheese.
TOPPINGS:
1 cup
2
1 can
1 tbsp
box

kakang gata (1st extract)

egg yolks (mix with coco milk)
condensed milk
flour
cheese

BUTTER ICING
INGREDIENTS:
1 bar
1 cup

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fresh butter
confectioner sugar

1 brick
1 tsp

all purpose cream (chilled)

ube food coloring