GLOSSY CHOCOLATE FROSTING RECIPE: HOW TO MAKE IT
The original recipe for this thick chocolate frosting was my grandmother's. I lightened it up, but it still has all of the original's taste. —Melissa Wentz, Harrisburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 15 minutes
Cook Time 0 minutes
Yield 1-1/4 cups.
Number Of Ingredients 7
Steps:
- In a saucepan, combine the sugar, sugar substitute, cocoa and cornstarch. Add water and stir until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; stir in butter and vanilla until smooth. Spread over cupcakes or cake while frosting is still warm.
Nutrition Facts : Calories 54 calories, FatContent 1g fat (1g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 12mg sodium, CarbohydrateContent 11g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
MOIST CHOCOLATE CAKE: A MIX AND MATCH BAKERY RECIPE ...
Extra moist and fudgy chocolate cake with a soft and tender texture and the perfect amount of chocolate flavor. Made with just two bowls (no mixer required), this cake comes together quickly.This is a Mix and Match Recipe--that means this recipe is for just the cake. It's meant to be combined with your favorite frosting and filling recipes. You can get creative with your flavor combinations just like we did at Amycakes Bakery!Use the Cut and Stack Method to get the following:1x batch yields one three-layer 6" cake cut from a 1/4 sheet pan2x batch yields one three-layer 8" cake cut from a 1/2 sheet panYou can also bake this cake in sheetcake pans or round cake pans--See my Cake Pan Chart.
Provided by Amycakes Bakes | amycakesbakes.com
Categories Dessert
Prep Time 10 minutes
Cook Time 24 minutes
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 325 degrees. Line a 1" tall 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray. Or choose a different cake pan(s) using the chart in my post about Half-Batches and Cake Pans.
- Using a sifter or fine mesh strainer, sift the first seven Dry Ingredients into a large bowl, then add brown sugar. Whisk until well blended. If you see any large brown sugar clumps, break them up and blend them in with your fingers.
- Combine Wet Ingredients in a separate large bowl and whisk until smooth and well-blended.
- Melt salted butter in the microwave (or over the stove) until just melted. Avoid overcooking. Add semi-sweet chocolate chips and whisk until melted and smooth (Whisk for 30 seconds to 1 minute--the heat from the melted butter plus the whisking will melt the chips).
- Pour Wet Ingredients into Dry Ingredients and whisk until incorporated. Pour Chocolate Butter Mixture over batter and whisk until smooth and lump-free. (A few teeny brown sugar lumps are ok and will dissolve as it bakes).
- Pour batter into the prepared 1/2 sheet pan and smooth out batter until even (an offset icing spatula works well for this). The batter will be about 1/4 inch from the top of a 1" tall sheet pan.
- Allow pan to set for 5-10 minutes before putting it in the oven. This will give time for the instant clearjel (or instant pudding mix) to thicken the cake batter before it bakes, allowing for a better rise.
- Bake in the middle or top rack (avoid bottom rack) of a preheated 325-degree oven for 16 minutes. Without opening the oven, turn the temperature down to 300 degrees and bake for another 8-10 minutes. Check the cake at this point. See if it is done by lightly touching the top of the cake--try to avoid moving the cake pan or baking rack, which could cause an underdone cake to sink. If jiggly at all to your touch, bake for another 1-5 minutes. The cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake. A few moist crumbs on your knife are fine, but they shouldn't look wet.
- Allow cake to cool completely. To make a sheet cake, follow the Baker's Shortcut (Note #4), or choose your round cake size using the Cut and Stack method (Note #2). Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.) Brush lightly with simple syrup (optional, Note #3).
- Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight. (You can even bake the cake up to a week ahead of time and freeze). The cake will be much easier to layer if it is cold or frozen. To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap. (I pull the plastic wrap out and place the pan on top of it. Then I wrap 2-3 ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).
Nutrition Facts : Calories 330 kcal, CarbohydrateContent 43 g, ProteinContent 4 g, FatContent 17 g, SaturatedFatContent 11 g, TransFatContent 1 g, CholesterolContent 78 mg, SodiumContent 589 mg, FiberContent 1 g, SugarContent 36 g, UnsaturatedFatContent 5 g, ServingSize 1 serving
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Total Time 35 minutes
- Make the lemon glaze: Whisk the lemon juice and icing sugar together until fully blended. The glaze should be thick but still pourable. If necessary, add more sugar or lemon juice until you reach the desired consistency. Drizzle the glaze over the cooled loaves and allow to set for about an hour before slicing and serving.
OLIVE OIL CAKE | A TASTE OF MADNESS
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Reviews 5
Total Time 35 minutes
- Make the lemon glaze: Whisk the lemon juice and icing sugar together until fully blended. The glaze should be thick but still pourable. If necessary, add more sugar or lemon juice until you reach the desired consistency. Drizzle the glaze over the cooled loaves and allow to set for about an hour before slicing and serving.
VANILLA FROSTING RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.1
Total Time 5 minutes
Category Desserts
Calories 145 calories per serving
- Combine sugar, butter, milk and vanilla. Beat on medium speed until smooth and fluffy. Spread over cake or cupcakes. Store in refrigerator.
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