cocoa products

Posted on: Mon, 09/17/2001 - 12:09am
mross's picture
Joined: 09/17/2001 - 09:00

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!!!

Posted on: Thu, 11/08/2001 - 9:45am
darthcleo's picture
Joined: 11/08/2000 - 09:00

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.

Posted on: Thu, 11/08/2001 - 10:14am
SF's picture
Joined: 06/06/2002 - 09:00

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.

Posted on: Sat, 11/10/2001 - 4:53am
darthcleo's picture
Joined: 11/08/2000 - 09:00

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

Posted on: Sat, 11/10/2001 - 9:51am
SF's picture
Joined: 06/06/2002 - 09:00

Whoops!! Sorry.

Posted on: Sat, 11/10/2001 - 1:58pm
Renee111064's picture
Joined: 07/05/2001 - 09:00

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][/img]

Posted on: Sat, 12/01/2001 - 12:15pm
mharasym's picture
Joined: 04/20/2001 - 09:00

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