CHOCOLATE CAKE WITH ICING RECIPES

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PEANUT BUTTER CAKE WITH CHOCOLATE ICING - THE PIONEER …



Peanut Butter Cake with Chocolate Icing - The Pioneer … image

I’ve been wanting to take the chocolate sheet cake recipe I’ve made for my entire married life—the same sheet cake recipe my mother-in-law handed me w

Provided by Ree Drummond

Categories     dessert    main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 24 servings

Number Of Ingredients 18

FOR THE CAKE:
2 c. Flour
2 c. Sugar
1/4 tsp. Salt
1/2 c. creamy peanut butter 
2 sticks Butter
1 c. Boiling Water
1/2 c. Buttermilk
2 whole Beaten Eggs
1 tsp. Baking Soda
1 tsp. Vanilla
FOR FROSTING:
1/2 c. Finely Chopped Pecans
1 3/4 stick Butter
4 tbsp. (heaping) Cocoa
6 tbsp. Milk
1 tsp. Vanilla
1 lb. (minus 1/2 Cup) Powdered Sugar

Steps:

  • In a mixing bowl, combine flour, sugar, and salt.
  • In a saucepan, melt butter. Add peanut butter. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. 
  • In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan  (I use an 18x13 sheet cake pan)  and bake at 350-degrees for 20 minutes.
  • While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake.
  • Cut into squares, eat, and totally wig out over the fact that you’ve just made the best peanut butter sheet cake. Ever.

WHITE CHOCOLATE CAKE RECIPE - OLIVEMAGAZINE



White Chocolate Cake Recipe - olivemagazine image

Our white chocolate fudge cake is quick and easy to make, looks fantastic and is guaranteed to be a crowd-pleaser

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert

Total Time 1 hours

Yield Serves 12

Number Of Ingredients 14

300g butter, softened
150g white chocolate, chopped (we used Green & Black’s), plus extra, grated to serve
½ tsp vanilla extract
5 eggs
150g golden caster sugar
150g light soft brown sugar
300g self-raising flour
½ tsp baking powder
5 tbsp plain flour
250ml whole milk
150g white chocolate, chopped
1 tsp vanilla extract
225g butter, softened
200g golden caster sugar

Steps:

  • Heat the oven to 180C/fan 160C/gas 4. Butter and line 3 x 20cm sponge tins. Melt the butter and chocolate carefully together, then pour into the bowl of a mixer and cool for 10 minutes. Don’t worry if it separates when it cools.
  • Beat the butter and chocolate mixture for a couple of minutes and then beat in the eggs one by one, alternating them with batches of sugar. Add the vanilla, the flour and baking powder and beat on low to make a smooth batter. Divide the mixture between the sponge tins and bake for 20-25 minutes or until the edges come away from the sides of the tin and a skewer comes out clean. Be careful not to overcook the cake or it will go very brown as there is a lot of sugar in it. Cool in the tin for 10 minutes, then transfer to a wire rack.
  • To make the frosting, whisk the flour into the milk over a medium heat and whisk until the mixture thickens. Stir in the chocolate and vanilla and cool. Beat the butter and sugar together until they’re light and fluffy, then beat in the chocolate mix until you have a light, fluffy mixture. Layer the cakes up with some of the frosting and then frost the outside. Decorate by grating over some more white chocolate.

Nutrition Facts : Calories 784 calories, FatContent 46.8 grams fat, SaturatedFatContent 28.3 grams saturated fat, CarbohydrateContent 80.8 grams carbohydrates, FiberContent 1.4 grams fiber, ProteinContent 8.9 grams protein, SodiumContent 1.1 milligram of sodium

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