FROSTING TARGET RECIPES

Steps:

• Center an oven rack and preheat the oven to 375°F.
• To make the cake, melt the butter in a large saucepan over medium heat. Whisk in the cocoa. Add the oil and water and bring to a rolling boil for 30 seconds. Remove the pan from the heat and set it aside to cool slightly. Meanwhile, sift together the flour, sugar, baking soda, and salt in a large bowl, then whisk the ingredients by hand to ensure they are well mixed. Pour the warm cocoa mixture into the sifted ingredients and whisk until just combined. In a small bowl, whisk together the eggs, buttermilk, and vanilla. With a rubber spatula, stir the buttermilk mixture into the batter. Pour the batter into the greased pan and place in the center of the oven. Bake until the top is firm and a wooden skewer inserted in the middle of the cake comes out with moist crumbs, 32 to 35 minutes.
• While the cake is in the oven, make the frosting: melt the butter in a saucepan over medium heat. Whisk in the cocoa and bring the mixture to a rolling boil; boil for 30 seconds. Remove from heat and whisk in the milk and vanilla. Add the confectioners' sugar 1 cup at a time while whisking continuously. Immediately after the cake comes out of the oven, pour the frosting over the hot cake and sprinkle with the nuts. Try not to jiggle the cake before it sets or you'll leave waves in the frosting. Allow to cool before cutting into squares.
• Well wrapped and stored at room temperature, this cake keeps for up to 5 days.

Steps:

• This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
• In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
• In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
• Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
• Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.
• Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.