cocoa products

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Does anyone have recipes for peanut-free chocolate icing or cakes? Is cocoa powder considered 'safe' or should that be treated the same as chocolate candy in terms of peanut contamination? Thanks!!!

On Nov 8, 2001

I consider Fry Cocoa as safe, based on personal experience, and the fact that it isn't labelled as being in contact with peanuts. I have *not* confirmed with the company, but I never got in trouble either.

As for recipe, the basis is this: melt some peanut-safe chocolate (Baker's in Canada is pretty close to 100% safe - it's in *my* comfort zone anyway) and add icing sugar till you get the texture that you want.

Simple recipe. You can add butter to the melted chocolate too, for a creamier texture.

On Nov 8, 2001

Check out the Snacks and Recipe board, maybe you will find something there. I feel comfortable and always use Betty Crocker products; read the package every time I purchase it. Good Luck and please post any information that you receive when contacting these companies, Thank you.

On Nov 10, 2001

Quote:

Originally posted by SF: [b]Check out the Snacks and Recipe board, maybe you will find something there. [/b]

Hmmm. This *is* the Snacks and Recipe board [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img]

On Nov 10, 2001

Whoops!! Sorry.

On Nov 10, 2001

I make my own choclate icing. I have never had a problem with my pa child eating it. He absolutely loves it.

4 tbs of crisco 4 tbs of butter

mixed with electric mixer until fluffy.

1 tsp vanilla 2-3 tbs milk 10x confectioner's sugar. (aprox 1 lb box)

add these ingredients to the butter and crisco combination a little at a time then add:

1/2 to 2/4 cup hershey's cocoa.

mix well until light and fluffy.

Good luck and best wishes,

renee [img]http://uumor.pair.com/nutalle2/peanutallergy/smile.gif[/img]

On Dec 1, 2001

I'm in Canada and use Fry's Cocoa and Baker's Chocolate or Hershey's Chipits and have found them all safe to use. Because it is egg free as well, you get a more fudgy consistency. If you want something more fluffy, see my recipe for Chocolate Zucchini Cake (which is also egg/peanut/nut free).

Chocolate Cake

Combine 3 Cups Flour 2 Cups White Sugar 1/2 Cups Cocoa 2 teaspoons baking soda 1 teaspoon salt

Add 3/4 Cup Oil (I use Canola) 2 teaspoons vinegar 2 teaspoons vanilla 2 Cups water

Add wet ingredients to dry. Stir until well mixed. Pour into 2 8" round pans, 1 9x13 or a bunch of cupcake forms. Bake at 350 for 35-40 minutes for a cake, or 20 minutes for cupcakes.

Icing

1 1/2 Cups Softened Butter 1/2 Cup Whipping Cream 1 T Vanilla 3 Cups Icing Sugar 6 oz Unsweetened Chocolate, melted and cooled

Beat butter until fluffy. (I would not recommend using margarine.) Add cream gradually. Beat in vanilla. Add icning sugar 1 cup at a time beating well in-between. Beat in melted chocolate until fluffy and smooth.

Mix above together. Spread on cake that has chilled overnight.

Good lucK!

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