Recipe Book

34 35
Chocolate Cola Cake
SERVES 6
Terracotta Succulent
Cupcakes
MAKES 16
DIRECTIONS
1. Prepare the cake batter according
to the manufacturer’s instructions.
2. Line 2 in.-wide un-glazed clay pot
with mini-cupcake liners.*
3. Fill each pot three-quarters full
with the cake batter.
4. Arrange the pots onto the
Crisper Trays.
5. Place the Trays in the air fryer. Press
the Power Button and then the
Baking Button (320°F/160° C)
and decrease the cooking time to
15mins. to begin the cooking cycle.
6. Let the cakes cool completely.
7. Spread or pipe a small layer
of chocolate frosting over the
cupcakes.
8. Dip the cupcakes into the graham
cracker crumbs.
9. Color the vanilla frosting various
shades of green.
10. Place a donut hole over each
graham cracker layer and secure the
donut holes with a toothpick.
11. Using a star tip, pipe rosettes
around each donut hole.
Alternatively, use a leaf tip
to pipe various ora.
12. Remove the toothpicks
before serving.
INGREDIENTS
1 devil’s food cake mix
1 cup chocolate frosting
1 cup graham cracker crumbs
3 cups vanilla frosting
16 chocolate glazed donut holes
assorted green food colorings
*Some glazed cookware contains lead, which is a toxic substance harmful to humans.
DIRECTIONS
1. Combine the oil, butter, egg,
milk, and vanilla extract in a bowl
and mix to make the egg mixture.
2. Combine the cocoa powder,
our, sugar, salt, and baking
powder in a separate bowl and mix
to make the dry mixture.
3. Add half of the dry mixture to the
egg mixture.
4. Bring the cola to a boil in a saucepan
over medium-high heat and reduce
by half. Add the reduced soda to the
egg mixture and mix to combine.
5. Add the remaining dry mixture to
the egg mixture and mix to combine.
6. Place the batter in a greased
8-in. cake pan.
7. Place a Crisper Tray in the air fryer.
8. Place cake pan on the Tray. Press the
Power Button and then the Baking
Button (320° F/160° C for 30mins.)
to begin the cooking cycle.
9. While the cake cooks, combine
all the frosting ingredients and
whip until smooth.
10. Spread the frosting over the
cooled cake.
11. Sprinkle the pecans over the cake.
INGREDIENTS
Cake:
¼ cup vegetable oil
4 tbsp. butter, melted
1 egg
¼ cup milk
½ tsp. vanilla extract
2 tbsp. cocoa powder
1 cup our
1 cup sugar
½ tsp. salt
½ tsp. baking powder
12 oz. cola
Frosting:
1 stick unsalted butter, room
temperature
1 tbsp. cocoa powder
1 cup confectioner’s sugar
2 tbsp. heavy cream
½ tsp. vanilla extract
¹/
³
cup pecans,
rough chopped, for garnish