CHOCOLATE CHRISTMAS CELEBRATION CAKE RECIPE - BETTYCROCKER.COM
This stunning cake will be the center of attention at any Christmas gathering. Three layers of perfectly moist chocolate cake are filled with fluffy white frosting (with a secret ingredient!) and sparkling sugared cranberries. Only you’ll know how easy it is to make!
Provided by Betty Crocker Kitchens
Total Time 4 hours 40 minutes
Prep Time 1 hours 0 minutes
Yield 12
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, mix 3/4 cup of the granulated sugar and 3/4 cup water. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; cool 5 minutes. In small bowl, place cranberries. Pour syrup over berries; stir to blend. Refrigerate, uncovered, 1 hour, stirring occasionally.
- Remove berries from refrigerator and drain; discard liquid. In small bowl, place remaining 1/2 cup granulated sugar. Working with a few berries at a time, roll one by one in the sugar to completely coat. Place on waxed paper-lined cookie sheet. Let stand at room temperature about 1 hour or until dry. Set aside.
- Meanwhile, heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
- In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups of the batter in each pan.
- Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
- In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
- Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Frost sides with a thin layer of frosting so sides are covered but cake still shows through. Spread remaining frosting on top.
- Place sugared cranberries around base of cake, and press in slightly to adhere to frosting. Place remaining cranberries on top, mounding in center of cake; garnish with sprigs of rosemary. Loosely cover and refrigerate any remaining cake.
Nutrition Facts : Calories 690 , CarbohydrateContent 100 g, CholesterolContent 100 mg, FatContent 6 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 15 g, ServingSize 1 Serving, SodiumContent 620 mg, SugarContent 76 g, TransFatContent 1 g
CHRISTMAS CHOCOLATE TOWN CAKE RECIPE | ALLRECIPES
This recipe was on a Christmas ornament I received years ago. It's an excellent chocolate cake. Frost with your favorite chocolate frosting.
Provided by CGFPLANNER
Categories Desserts Cakes Holiday Cake Recipes
Total Time 1 hours 0 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 2 - 9 inch round pans
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch pans. Sift together the flour, baking soda and salt. Set aside.
- Combine cocoa and boiling water in small bowl to form a smooth paste. Cool slightly.
- In a large bowl, cream together the shortening, sugar and vanilla until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Blend in cocoa paste.
- Divide batter into 2 prepared 9 inch pans. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in pans then turn out onto wire rack and cool completely.
Nutrition Facts : Calories 342.2 calories, CarbohydrateContent 52.4 g, CholesterolContent 38.5 mg, FatContent 13.2 g, FiberContent 1.9 g, ProteinContent 5.3 g, SaturatedFatContent 5.3 g, SodiumContent 340.2 mg, SugarContent 30.6 g
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Total Time 4 hours
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Calories 250 calories per serving
Put the dried and candied fruit in a pan with the rum, orange zest and juice. Bring to the boil, then turn off the heat, cover and leave to soak overnight.
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Add the eggs a little at a time, taking care the mixture doesn't curdle. If it looks as though it might, add a little of the flour. Gently fold the soaked fruit and the remaining ingredients into the mixture. Pour into the prepared tin and level the surface.
Wrap a thick layer of brown paper around the tin to prevent the edges of the cake burning. Bake for 3-3½hr until a skewer inserted into the centre comes out clean. Leave to cool in the tin for 10min. Keeping it in its greaseproof paper, turn out on to a rack. When cool, wrap in clingfilm and then foil. Store in an airtight container.
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