Does anyone have a recipe for this?!
i am looking for an easy to prepare chocolate cake with really good chocolate icing, a buttercream icing, not whipped cream!. Anyone know of something fairly easy and good!?!?!?
thanksWww@FoodAQ@Com
thanksWww@FoodAQ@Com
Answers:
This cake is from scratch,It's excellent and also homemade frosting!.It's on the back of the Hershey's cocoa box !.Never a crumb left!.It's called Perfectly Chocolate,chocolate cake,and Perfectly Chocolate Frosting,It calls for 1/2 cup of vegi oil I use extra virgin olive oil instead,Sometimes I add 1/2 cup sour cream to batter or 1/4 or a little more to frosting,comes out nice and creamy,you should be able to go to their Web site at www!.allrecipes!.com or you might already have it in your cupboard!.Www@FoodAQ@Com
I made this one a couple of weeks ago and it's great!.
Old-Fashioned Chocolate Cake
Cake:
1 1/2 cups all-purpose flour
1-cup superfine sugar
1-teaspoon baking powder
1/2-teaspoon baking soda
1/3-cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3-cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with
removable bases, buttered
Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional
Take everything out of the refrigerator so that all ingredients can
come room temperature!.
Preheat the oven to 350 degrees F!.
Put all the cake ingredients: flour, sugar, baking powder and soda,
cocoa, butter, eggs, vanilla, and sour cream into a food processor
and process until you have a smooth, thick batter!. If you want to go
the long way around, just mix the flour, sugar and leavening agents
in a large bowl and beat in the soft butter until you have a
combined and creamy mixture!. Now whisk together the cocoa, sour
cream, vanilla, and eggs and beat this into your bowl of mixture!.
Divide this batter, using a rubber spatula to help you scrape and
spread, into the prepared tins and bake until a cake tester comes
out clean, which should be about 35 minutes, but it is wise to start
checking at 25 minutes!. also, it might make sense to switch the 2
cakes around in the oven halfway through cooking time!. Remove the
cakes, in their tins, to a wire rack and let cool for 10 minutes
before turning out of their tins!. Don't worry about any cracks as
they will easily be covered by the frosting later!.
To make this icing, melt the chocolate and butter in a good-sized
bowl either in the microwave or suspended over a pan of simmering
water!. Go slowly either way: you don't want any burning or seizing!.
While the chocolate and butter is cooling a little, sieve the
confectioners' sugar into another bowl!. Or, easier still, put the
icing sugar into the food processor and blitz to remove lumps!.
Add the corn syrup to the cooled chocolate mixture, followed by the
sour cream and vanilla and then when all this is combined whisk in
the sieved confectioners' sugar!. Or just pour this mixture down the
funnel of the food processor onto the powdered sugar, with the motor
running!.
You may need to add a little boiling water, say a teaspoon or so, or
indeed some more confectioners' sugar, depending on whether you need
the frosting to be thinner or thicker!. It should be liquid enough to
coat easily, but thick enough not to drip off!.
Choose your cake stand or plate and cut 4 strips of baking parchment
to form a square and sit 1 of the cakes, uppermost (i!.e!. slightly
domed) side down!.
Spoon about 1/3 of the frosting onto the center of the cake-half and
spread with a knife or spatula until you cover the top of it evenly!.
Sit the other cake on top, normal way up, pressing gently to
sandwich the 2 together!.
Spoon another 1/3 of the frosting onto the top of the cake and
spread it in a swirly, textured way (though you can go for a smooth
finish if you prefer, and have the patience)!. Spread the sides of
the cake with icing and leave a few minutes until set, then
carefully pull away the paper strips!.
I love to dot the top of this with sugar pansies, and you must
admit, they do look enchanting, but there really is no need to make
a shopping expedition out of it!. Anything, or indeed nothing, will
do!. Yield: approximately 8 servings
Www@FoodAQ@Com
Old-Fashioned Chocolate Cake
Cake:
1 1/2 cups all-purpose flour
1-cup superfine sugar
1-teaspoon baking powder
1/2-teaspoon baking soda
1/3-cup best-quality cocoa
1 1/2 sticks soft unsalted butter
2 large eggs
2 teaspoons good-quality vanilla extract
2/3-cup sour cream
Special equipment: 2 (each 8-inch diameter) layer tins with
removable bases, buttered
Frosting:
6 ounces good-quality semisweet chocolate, broken into small pieces
3/4 stick unsalted butter
2 1/2 cups confectioners' sugar
1 tablespoon light corn syrup
1/2 cup sour cream
1 teaspoon good-quality vanilla extract
Sugar flowers, to decorate, optional
Take everything out of the refrigerator so that all ingredients can
come room temperature!.
Preheat the oven to 350 degrees F!.
Put all the cake ingredients: flour, sugar, baking powder and soda,
cocoa, butter, eggs, vanilla, and sour cream into a food processor
and process until you have a smooth, thick batter!. If you want to go
the long way around, just mix the flour, sugar and leavening agents
in a large bowl and beat in the soft butter until you have a
combined and creamy mixture!. Now whisk together the cocoa, sour
cream, vanilla, and eggs and beat this into your bowl of mixture!.
Divide this batter, using a rubber spatula to help you scrape and
spread, into the prepared tins and bake until a cake tester comes
out clean, which should be about 35 minutes, but it is wise to start
checking at 25 minutes!. also, it might make sense to switch the 2
cakes around in the oven halfway through cooking time!. Remove the
cakes, in their tins, to a wire rack and let cool for 10 minutes
before turning out of their tins!. Don't worry about any cracks as
they will easily be covered by the frosting later!.
To make this icing, melt the chocolate and butter in a good-sized
bowl either in the microwave or suspended over a pan of simmering
water!. Go slowly either way: you don't want any burning or seizing!.
While the chocolate and butter is cooling a little, sieve the
confectioners' sugar into another bowl!. Or, easier still, put the
icing sugar into the food processor and blitz to remove lumps!.
Add the corn syrup to the cooled chocolate mixture, followed by the
sour cream and vanilla and then when all this is combined whisk in
the sieved confectioners' sugar!. Or just pour this mixture down the
funnel of the food processor onto the powdered sugar, with the motor
running!.
You may need to add a little boiling water, say a teaspoon or so, or
indeed some more confectioners' sugar, depending on whether you need
the frosting to be thinner or thicker!. It should be liquid enough to
coat easily, but thick enough not to drip off!.
Choose your cake stand or plate and cut 4 strips of baking parchment
to form a square and sit 1 of the cakes, uppermost (i!.e!. slightly
domed) side down!.
Spoon about 1/3 of the frosting onto the center of the cake-half and
spread with a knife or spatula until you cover the top of it evenly!.
Sit the other cake on top, normal way up, pressing gently to
sandwich the 2 together!.
Spoon another 1/3 of the frosting onto the top of the cake and
spread it in a swirly, textured way (though you can go for a smooth
finish if you prefer, and have the patience)!. Spread the sides of
the cake with icing and leave a few minutes until set, then
carefully pull away the paper strips!.
I love to dot the top of this with sugar pansies, and you must
admit, they do look enchanting, but there really is no need to make
a shopping expedition out of it!. Anything, or indeed nothing, will
do!. Yield: approximately 8 servings
Www@FoodAQ@Com
Easy Chocolate Cake
* 2/3 cup cocoa powder
* 1/2 cup butter
* 2 Tbsp!. oil
* 1 cup milk
* 2 cups flour
* 1-1/2 cups sugar
* 1/2 cup brown sugar
* 1/8 tsp!. salt
* 1-1/2 tsp!. baking soda
* 1/2 cup buttermilk
* 2 eggs
* 1-1/2 tsp!. vanilla
* 1/3 cup cocoa powder
* 1/3 cup butter
* 1/2 cup milk
* 4 cups powdered sugar
* 1 tsp!. vanilla
Preheat oven to 350 degrees F!. In a large heavy saucepan, combine cocoa powder, butter, oil, and 1 cup milk!. Place over medium heat and cook until butter melts and mixture comes to a boil!. As soon as the mixture boils, remove it from the heat and beat with a wire whisk!.
Add flour, sugars, salt, and baking soda!. Beat well (batter will be thick at this point)!. Then add buttermilk, eggs, and 1-1/2 tsp!. vanilla and beat again until batter is smooth and shiny!.
Spray 13x9" pan with flour based cooking spray!. Pour batter (batter will be thin) into prepared pan!. Bake at 350 degrees F for 25-35 minutes, until cake has risen and edges begin to pull away from sides of pan!. Toothpick inserted in center will come out clean!.
Let cake cool for 30 minutes!.
Butter cream icing is Fairy Easy to make!. when my sister was in culinary school, she made chocolate cake with butter cream icing all the time!
Here is the recipe she told me:
Butter Cream Icing
1 lb!. confectioners' sugar
1/2 c!. butter, softened
1 tsp!. vanilla extract
3 tbsp!. milk
Food coloring (optional)
In large bowl, beat together sugar, butter, vanilla and milk until smooth!. If necessary add more milk until icing is spreading consistency!. If desired, add a few drops of food coloring!. Mix everything well!.
Chocolate butter cream icing - add 1/2 cup Hershey's cocoa!.
You have to try this recipe!! Yum! I can practically taste it in my mouth! =] Hope i helped you =)Www@FoodAQ@Com
* 2/3 cup cocoa powder
* 1/2 cup butter
* 2 Tbsp!. oil
* 1 cup milk
* 2 cups flour
* 1-1/2 cups sugar
* 1/2 cup brown sugar
* 1/8 tsp!. salt
* 1-1/2 tsp!. baking soda
* 1/2 cup buttermilk
* 2 eggs
* 1-1/2 tsp!. vanilla
* 1/3 cup cocoa powder
* 1/3 cup butter
* 1/2 cup milk
* 4 cups powdered sugar
* 1 tsp!. vanilla
Preheat oven to 350 degrees F!. In a large heavy saucepan, combine cocoa powder, butter, oil, and 1 cup milk!. Place over medium heat and cook until butter melts and mixture comes to a boil!. As soon as the mixture boils, remove it from the heat and beat with a wire whisk!.
Add flour, sugars, salt, and baking soda!. Beat well (batter will be thick at this point)!. Then add buttermilk, eggs, and 1-1/2 tsp!. vanilla and beat again until batter is smooth and shiny!.
Spray 13x9" pan with flour based cooking spray!. Pour batter (batter will be thin) into prepared pan!. Bake at 350 degrees F for 25-35 minutes, until cake has risen and edges begin to pull away from sides of pan!. Toothpick inserted in center will come out clean!.
Let cake cool for 30 minutes!.
Butter cream icing is Fairy Easy to make!. when my sister was in culinary school, she made chocolate cake with butter cream icing all the time!
Here is the recipe she told me:
Butter Cream Icing
1 lb!. confectioners' sugar
1/2 c!. butter, softened
1 tsp!. vanilla extract
3 tbsp!. milk
Food coloring (optional)
In large bowl, beat together sugar, butter, vanilla and milk until smooth!. If necessary add more milk until icing is spreading consistency!. If desired, add a few drops of food coloring!. Mix everything well!.
Chocolate butter cream icing - add 1/2 cup Hershey's cocoa!.
You have to try this recipe!! Yum! I can practically taste it in my mouth! =] Hope i helped you =)Www@FoodAQ@Com
I am assuming you can make the cake!.
Chocolate Buttercream Icing
Like our White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreading—make thicker or thinner by following our tips!.
Source: 2003 Yearbook
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
3/4 cup cocoa or three 1 oz!. unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
4 cups (approx!. 1 lb) sifted confectioners' sugar
3-4 tablespoons milk
Makes: About 3 cups!.
+ View Larger
instructions
Stiff Consistency: Cream shortening and butter with electric mixer!. Add cocoa and vanilla!. Gradually add sugar, one cup at a time, beating well on medium speed!. Scrape sides and bottom of bowl often!. When all sugar has been mixed in, icing will appear dry!. Add milk and beat at medium speed until light and fluffy!. Keep bowl covered with a damp cloth until ready to use!. For best results, keep icing bowl in refrigerator when not in use!. Refrigerated in an airtight container, this icing can be stored 2 weeks!. Rewhip before using!.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe!.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz!. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing!.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk!.
NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening!.
Www@FoodAQ@Com
Chocolate Buttercream Icing
Like our White Buttercream, this Chocolate Buttercream Icing can be easily adapted for decorating or spreading—make thicker or thinner by following our tips!.
Source: 2003 Yearbook
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
3/4 cup cocoa or three 1 oz!. unsweetened chocolate squares, melted
1 teaspoon clear vanilla extract
4 cups (approx!. 1 lb) sifted confectioners' sugar
3-4 tablespoons milk
Makes: About 3 cups!.
+ View Larger
instructions
Stiff Consistency: Cream shortening and butter with electric mixer!. Add cocoa and vanilla!. Gradually add sugar, one cup at a time, beating well on medium speed!. Scrape sides and bottom of bowl often!. When all sugar has been mixed in, icing will appear dry!. Add milk and beat at medium speed until light and fluffy!. Keep bowl covered with a damp cloth until ready to use!. For best results, keep icing bowl in refrigerator when not in use!. Refrigerated in an airtight container, this icing can be stored 2 weeks!. Rewhip before using!.
Chocolate Mocha Icing: Substitute cold brewed strong coffee for milk in Chocolate Buttercream recipe!.
Darker Chocolate Icing: Add an additional 1/4 cup cocoa (or one additional 1 oz!. square unsweetened chocolate, melted) and 1 additional tablespoon milk to Chocolate Buttercream Icing!.
For Thin (Spreading) Consistency Icing: Add 3-4 tablespoons light corn syrup, water or milk!.
NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening!.
Www@FoodAQ@Com
Here's the recipe I use for most of my cakes:
1 box cake mix (I prefer Duncan Hines)
1 pkg (3!.4 oz) pudding
4 eggs
1 cup water
1/3 cup vegetable oil (make sure it's not canola which will make the cake VERY heavy)
NOTE: if you use yellow cake mix, use vanilla or french vanilla pudding!. If you're using devil food's cake mix, use chocolate pudding!.
Preheat oven to 350!. Grease and flour 10-inch Bundt pan or tube pan!.
Combine cake mix, pudding mix, eggs, water, and oil in large bowl!. Beat at medium speed with electric mixer for 2 minutes!. Pour into pan!.
Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean!. Cool in pan 25 minutes!. Invert onto heat resistant serving plate!. Cool completely!.
Here's a good chocolate icing recipe:
1 (8 oz!.) bag semisweet chocolate chips
1 stick unsweetened butter
1 cup sour cream
2 cups powdered sugar
Melt chocolate in microwave!.
Mix butter, sour cream and chocolate on medium speed!.
Add the powdered sugar and beat on low until mixed, then beat on high until fluffy!.
Make sure butter is soft!.
Makes 2 cups
Hope this helps!.
Enjoy!!!
Www@FoodAQ@Com
1 box cake mix (I prefer Duncan Hines)
1 pkg (3!.4 oz) pudding
4 eggs
1 cup water
1/3 cup vegetable oil (make sure it's not canola which will make the cake VERY heavy)
NOTE: if you use yellow cake mix, use vanilla or french vanilla pudding!. If you're using devil food's cake mix, use chocolate pudding!.
Preheat oven to 350!. Grease and flour 10-inch Bundt pan or tube pan!.
Combine cake mix, pudding mix, eggs, water, and oil in large bowl!. Beat at medium speed with electric mixer for 2 minutes!. Pour into pan!.
Bake at 350 for 50 to 60 minutes or until toothpick inserted in center comes out clean!. Cool in pan 25 minutes!. Invert onto heat resistant serving plate!. Cool completely!.
Here's a good chocolate icing recipe:
1 (8 oz!.) bag semisweet chocolate chips
1 stick unsweetened butter
1 cup sour cream
2 cups powdered sugar
Melt chocolate in microwave!.
Mix butter, sour cream and chocolate on medium speed!.
Add the powdered sugar and beat on low until mixed, then beat on high until fluffy!.
Make sure butter is soft!.
Makes 2 cups
Hope this helps!.
Enjoy!!!
Www@FoodAQ@Com