Homemade Pizza Dough

Ingredients:
1/2 Tblsp sugar
1/4 cup water (105 degrees)
1 pkg active dry yeast
3 cups Gold Medal Better for Bread enriched white flour
1/2 cup yellow cornmeal
1/2 tsp crushed kosher salt
2 Tblsp olive oil
1/2 Tblsp sugar
3/4 cup water

Preparation:
1. Combine 1/2 Tblsp sugar and 1/4 cup 105 degree water in a measuring cup. Mix to dissolve.

2. Add the yeast to the water and sugar, and mix to dissolve. Set aside.

3. In a mixer bowl, combine flour, cornmeal, salt, olive oil and 1/2 Tblsp sugar. Mix well to blend.

4. When the foam on the yeast mixture reaches the 1/2 cup mark (10-15 minutes), add it to the mixer bowl and set mixer to stir (using dough hook).

5. Using the measuring cup, slowly add water until a tacky (not sticky) dough has formed.

6. Roll dough out onto a floured surface and knead until smooth and elastic (3-5 minutes).

7. Place in a lightly oiled (olive oil) bowl, roll to coat, and cover with a hand towel. Place in a warm spot and allow to rise until doubled in size (1-2 hours).

NOTE: Rising time can be shortened to 45-75 minutes by using a warmed oven. If oven does not have a dough proof setting, preheat the oven on warm and then turn off. Add the covered bowl to the oven only when you can grab and hold the oven grate with your bare hand without undue discomfort.

Unbelievable Chocolate Cake

Cake Ingredients:
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup mayonnaise (Hellman's preferred - do not use light mayo or dressing of any kind!
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

Cake Preparation:
1. Preheat oven to 350 degrees F.

2. In a very large bowl, mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips.

3. Pour batter into two square layer pans lined with wax paper.

4. For cooking time, use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. You can use the toothpick check, but be careful to note if you are sticking it into a melted chocolate chip! You want the cakes to be soft and springy but not liquid looking in the middle. Don't over cook. This is a dense cake that you don't want to dry out.

5. Once the cakes are cooled in the pan, gently loosen edges with a knife.

6. Turn each cake out upside down on a sheet of wax paper, turn back right side up and let cool completely.

7. Once completely cool, gently pull off bottom wax paper, then replace it (you are keeping it from fusing into the cake).

8. Wrap each layer (top and bottom covered with wax paper) loosely in foil.

9. Place layers on a tray to keep them from cracking and place in fridge overnight to get cold.


Inside Icing Ingredients:
2 2/3 c sugar
3/4 c butter
3/4 c milk
1 c chocolate chips
Powdered sugar
Half and half or whipping cream

Inside Icing Preparation:
1. Mix sugar, butter & milk together and boil for 1 minute.

2. Remove from heat and add chocolate chips.

3. Stir with a wooden spoon until all chips are melted.

4. Put chocolate mix in stand mixer and add powdered sugar slowly until light and fluffy. Add half and half or whipping cream if needed to thicken or thin. Make it a spreadable weight of icing.


Frosting Ingredients:
1/2 cup butter
1/4 cup unsweetened cocoa powder (or special dark cocoa powder)
2 1/3 cups powdered sugar
1 tablespoon vanilla extract
6-7 tablespoons heavy whipping cream, depending on desired consistency
1 tsp sea salt

Frosting Preparation:
1. Melt butter in a saucepan over medium heat. Cook, stirring often, just a few minutes until it becomes brown in color.
2. Place in a large mixing bowl and chill until set. (You want it set, as in not melted, but you want it soft enough to be able to mix. So make sure it's the consistency of room temperature butter when you start mixing in the powdered sugar.)

3. Once butter has set, mix in the powdered sugar and cocoa with a hand mixer until crumbly.

4. Add vanilla and 2 tablespoons cream. Mix.

5. Add more cream, 1 tablespoon at a time, until you’ve reached your desired spreading consistency.

Cake Assembly:
1. Remove cold cakes from fridge and gently slice each one into two layers, being careful to cut evenly and slowly around chocolate chips and preserving the shape of the cake.

2. Place first layer on plate. Frost gently, but not all the way to the edges, with inside frosting.

3. Repeat with all layers, but do not frost the top layer.

4. Gently straighten the cake to square it up and lightly press down to make sure all layers are firmly seated.

5. Sink four toothpicks into the corners of the cake.

6. Gently ice the outside of the cake with outside frosting, beginning with the sides.

7. After all the outside is frosted, run an offset spatula under hot water and smooth top and sides of cake. Continue wiping down spatula and running under hot water as needed.

8. While top of cake is slightly damp from spatula, sprinkle with multicolored sprinkles, gently pressing them into top of cake.