Old-Fashioned Chocolate Layer Cake and Frosting

Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.  – Audrey Hepburn

Old-Fashioned Chocolate Layer Cake
Cooks Illustrated All-Time Best Recipes, David Pazmino

Note: Don’t make the frosting until the cakes are cooled, and use the frosting as soon as it is ready.  If the frosting gets too stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water adn mix on low speed until the frosting is creamy and smooth.  Refrigerated leftover cake should sit at room temperature before serving until the frosting softens.

12 Tablespoons (1 1/2 sticks) unsalted butter, very soft, plus extra for greasing pans
1 3/4 cups all-purpose flour, plus extra for dusting pans
4 oz unsweetened chocolate, coarsley chopped
1/4 cup dutch-processed cocoa powder
1/2 cup hot water
1 3/4 C sugar
1 1/2 teaspoons baking soda
1 teaspoon table salt
1 cup buttermilk
2 teaspoons vanilla extract
4 large eggs, plus 2 large egg yolks

Adjust oven rack to middle position; heat to 350 degrees.  Grease two 9-inch round by 2 inch high cake pans with butter; dust pans with flour and knock out excess.  Combine chocolate, cocoa powder, and hot water in medium heatproof bowl; set bowl over saucepan containing 1 inch of simmering water and stir with rubber spatula until chocolate ins melted, about 2 minutes.  Add 1/2 cup sugar to chocolate and stir until glossy, 1-2 minutes.  Remove bowl from heat and set aside to cool.

Whisk flour, baking soda, and salt in medium bowl.  Combine buttermilk and vanilla in small bowl.  In bowl of stand mixer fitted with whisk attachment, whisk eggs and yolks on medium-low speed until combined, about 10 seconds.  Add remaining 1 1/4 C sugar, increase speed to high, and whis until fluffy and lightened in color, 2-3 minutes.  Replace whisk with paddle attachment.  Add cooled chocolate mixture to egg/sugar mixture and mix on medium speed until thoroughly incorporated, 30-45 seconds, pausing to scrape down sides of bowl with rubber spatula as needed.  Add softened butter 1 tablespoon at a time, mixing about 10 seconds after each addition.  Add about 1/3 of flour mixture; followed by half of buttermilk mixture mixing until incorporated after each addition (about 15 seconds.)   Repeat using half of remaining flour mixture and all of remaining buttermilk mixture (batter may appear separated.) Scrape down sides of bowl and add remaining flour mixture; mix at medium low speed until batter is thoroughly combined, about 15 seconds.  Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.  Divide batter evenly between prepared cake pans; smooth batter to edges of pan with spatula.

Bake cakes until toothpick inserted into center comes out with a few crumbs attached, 25-30minutes.  Cool cakes in pans 15 minutes, then invert onto wire rack.  Cool cakes to room temperature before frosting, 45-60 minutes.

Old-Fashioned Chocolate Frosting
Cooks Illustrated Best Recipes Issue, 12/09

16 ounces semisweet chocolate, finely chopped (I measured 16oz chocolate chips on a kitchen scale, it’s a teeny bit more than 2 1/2 cups.)
8 Tbs (1 stick) unsalted butter
1/3 cup granulated sugar
2 Tbs corn syrup
2 tsp vanilla extract
1/4 tsp table salt
1 1/4 cups cold heavy cream

Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth.  Remove from heat and set aside.  Meanwhile, heat butter in small saucepan over medium-low heat until melted.  Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.  Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees).  Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes.  Stir with rubber spatula until completely smooth.  *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.

Advertisements

Original BAKER’S German’s Sweet Chocolate Cake

 

Original BAKER’S GERMAN’S Sweet Chocolate Cake

  • Original BAKERS GERMANS Sweet Chocolate Cake Image 1

Servings

16 servings

What You Need

1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate

 

1/2 cup water
 4 eggs, separated
 2 cups flour
 1 tsp. baking soda
 1/4 tsp. salt
 1 cup butter, softened
 2 cups sugar
 1 tsp. vanilla
 1 cup buttermilk

Make It

  • Heat oven to 350°F.
  • Cover bottoms of 3 (9-inch) round pans with parchment; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Beat egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Combine flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.
  • Add egg whites; stir gently until well blended. Pour into prepared pans.
  • Bake 30 min. or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
  • Prepare Coconut-Pecan Filling and Frosting; spread between cake layers and onto top of cake.

Perfectly Chocolate Chocolate Cake (Hershey’s Recipe)

 

INGREDIENTS

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup HERSHEY’S Cocoa
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING (recipe follows)

DIRECTIONS

  • 1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
  • 2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
  • 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. Makes 12 servings.
  • VARIATIONS:
  • ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
  • THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
  • BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
  • CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
  • “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING
  • 1/2 cup (1 stick) butter or margarine
  • 2/3 cup HERSHEY’S Cocoa
  • 3 cups powdered sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract
  • Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
  • Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Perfect Apple Pie (from Pillsbury)

Perfect Apple Pie – from Pillsbury

Ingredients

Crust:  1 box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling:

6 cups thinly sliced, peeled apples (6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice
Steps:
  • Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.

  • In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

  • Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

Depression Cake (uses no eggs)

Depression Cake (no eggs)

Ingredients

    • 1 1/2 cups all-purpose flour
    • 1 cup sugar
    • 1/4 cup unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon vanilla extract
    • 1 teaspoon white vinegar
    • 1/3 cup vegetable oil
    • 1 cup water
Frosting
  • 2 Tablespoons butter
  • 1/4 cup unsweetened cocoa powder
  • 1 cup powdered sugar
  • 1 Tablespoon milk (or cream)
  • 1/4 teaspoon vanilla extract

Instructions

Combine flour, sugar, cocoa powder, salt and baking soda in a large mixing bowl.
    1. In a separate bowl, combine vanilla, vinegar, oil and water. Add wet ingredients to dry ingredients and mix until completely combined and no lumps remain.
    2. Pour batter into a greased 8×8 square pan.
    3. Bake in a preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center comes out clean.
    4. Let cake cool completely before frosting.
For the frosting
  1. Melt butter in a small saucepan (or in the microwave using a microwave safe dish.) Stir in cocoa powder, mixture will form a thick paste.
  2. Transfer chocolate mixture to a medium size mixing bowl. With mixer on low speed, add in powdered sugar, milk and vanilla.
  3. Once ingredients are incorporated, turn mixer to medium high speed and beat about 5 minutes, until frosting is smooth and creamy. Spread on top of cooled cake.

Chocolate Crazy Cake (no eggs)

 Ingredients

  • 1 1/2 Cups flour (all-purpose)
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup white sugar
  • 1 tsp. baking soda
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract
  • 5 Tbsp. vegetable oil
  • 1 Cup water

Directions

Preheat oven to 350 degrees F.

Mix first 5 dry ingredients in a greased 8″ square baking pan.  Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression.  Pour water over all.  Mix well until smooth.

Bake on middle rack of oven for 35 minutes.  Check with toothpick to make sure it comes out clean.  Cool.  Top with your favorite frosting.  Enjoy!

 
Note:  Oven cooking times may vary, be sure to check your cake to make sure you do not over bake.
TIPS

  • You can double this recipe, just use a 9×13 baking pan.
  • Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients. Don’t forget to grease your pan. You can also make cupcakes – be sure to adjust baking time. 
  •  This recipe is great served warm or cold with just sprinkling powdered sugar on top.  

Martha’s Favorite Pumpkin Pie

Martha’s Favorite Pumpkin Pie

Expert cook Martha Moench (Thanksgiving Point Cook, Lehi, UT) gave her pie-centered suggestions in a November 2007 article titled,“Perfect pies: Thanksgiving pies to be proud of.”

Martha’s Favorite Pumpkin Pie

1 9-10-inch piecrust baked at 400 degrees for 20 minutes.

Filling: 1 15-oz. can pumpkin — NOT pie filling

1/2 teaspoon Realsalt

1 teaspoon ground ginger

1 teaspoon freshly grated ginger

1 teaspoon grated nutmeg

1/4 teaspoon ground allspice

3/4 teaspoon cinnamon

1 14-oz. can sweetened condensed milk

1 cup unsweetened coconut milk

2 large eggs plus 2 egg yolks

whipped cream and toasted coconut for garnish (optional)
Combine the pumpkin, salt, ginger, cinnamon, allspice, grated ginger, and grated nutmeg in medium saucepan, stir well and warm over low heat to blend flavors for a few minutes, stirring occasionally. Add condensed milk and coconut milk and whisk to blend well: cook until the mixture is heated through just a minute or two.

Put the eggs and yolks in a small bowl and whisk to blend. Whisk the pumpkin mixture into the eggs, a spoonful at a time to warm up the eggs, then add this mixture back into the pumpkin mix and whisk well.

Pour the warm filling into the pie shell, removing about 1/4 cup if using a 10-inch pie shell. Bake until a thin knife inserted in the center comes out clean, 30-40 minutes. Let cool on a wire rack and then refrigerate. Serve at room temperature or chilled with a dollop of whipped cream. Serves 8-10.

Easy Banana Cream Pie

 

 

Cite source: https://www.facebook.com/tastyjunior/?hc_ref=NEWSFEED 

An easy pie recipe for little children (and adults):

INGREDIENTS

Servings: 8

1 refrigerated pie crust

1 3.4-ounce box banana pudding mix

2 cups milk

3 cups unsweetened whipped cream

2 bananas, sliced

PREPARATION

1. Preheat oven to 450°F/230°C.

2. Place pie crust in a 9-inch pie dish. With a fork, poke holes all around the bottom of the crust.

3. Bake crust in oven for 10-12 minutes.

4. In a large bowl, combine banana pudding mix and milk. Whisk vigorously until thick, about 2 minutes.

5. Add 2 cups whipped cream to bowl and fold in until evenly mixed.

6. Once the crust is cooled, cover bottom with banana slices.

7. Top the slices with the pudding and whipped cream mixture and chill for at least 3 hours.

9. Top pie with 1 cup of whipped cream and decorate with remaining banana slices.

10. Slice pie and serve!

EASY Coconut Cream Pie

snip-jpg

“To get the full value of joy you must have someone to divide it with.” –Mark Twain

This is Kraft recipe is easy to prepare but you do need to allow 4 hours of time for pie to be refrigerated before serving.

This recipe serves eight.

Ingredients:

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2 cups cold milk

2 cups thawed COOL WHIP Whipped Topping, divided

1 cup BAKER’S ANGEL FLAKE Coconut, divided

1 ready-to-use graham cracker crumb crust (6 oz.)

Directions:

Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.  Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.  Top pie with remaining COOL WHIP; sprinkle with toasted coconut.

Chocolate Peppermint Bundt Cake

snap

“Express gratitude for what your spouse does for you. Express that love and gratitude often. That will make life far richer and more pleasant and purposeful.” — Richard G. Scott

A friend in the office made this bundt cake recipe and loved it, and she doesn’t even like chocolate.  She got the recipe from this site: http://www.twopeasandtheirpod.com/chocolate-peppermint-bundt-cake/

Chocolate Peppermint Bundt Cake

INGREDIENTS:

For the cake:

  • 1 cup unsalted butter, plus more for the pan
  • 1/3 cup cocoa powder (we use Dutch processed)
  • 1 teaspoon kosher salt
  • 1 cup water
  • 2 cups all-purpose flour, plus more for the pan
  • 1 3/4 cups granulated sugar
  • 1 1/2 teaspoons baking soda
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons peppermint extract
  • 1 teaspoon pure vanilla extract

For the chocolate glaze:

  • 4 ounces bittersweet chocolate, finely chopped
  • 1 1/2 tablespoons corn syrup
  • 1/2 cup heavy cream
  • 1 1/2 tablespoons granulated sugar
  • 1/2 cup crushed candy canes or peppermint candies, for decorating
DIRECTIONS:
  1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.
  2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.
  3. 3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream, peppermint extract, and the vanilla extract. Whisk until smooth.
  4. 4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a wire cooling rack. Let cool completely before glazing.
  5. 5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.
  6. 6. Drizzle the glaze over the cake, allowing it to drip down the sides. Sprinkle with crushed candy canes or peppermint candies. Cut into pieces and serve.

Note-if you don’t have sour cream, you can use plain Greek yogurt instead. The cake will keep on the counter for 2-3 days. Be careful when covering it because the glaze will stick to plastic wrap. I like to cover it with a cake topper.

Bon Appetit Magazine’s Best Cheesecake

 

Meet the absolute best cheesecake recipe. Room temperature ingredients ensure a smooth and creamy texture; take the cream cheese, sour cream, and eggs out of the refrigerator about 2 hours ahead of time. This is part of BA’s Best, a collection of our essential recipes.

Recipe source: http://www.bonappetit.com/recipe/bas-best-cheesecake

Ingredients

SERVINGS: MAKES ONE 9″ CAKE

Crust

  • 9 ounces graham crackers, chocolate wafer cookies, vanilla wafer cookies, or gingersnap cookies
  • 1 tablespoon raw sugar
  • ¼ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, melted, slightly cooled

Cheesecake And Assembly

  • 20 ounces cream cheese (2½ 8-ounce bars), room temperature
  • ¾ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 vanilla bean, split lengthwise
  • cup sour cream, room temperature
  • ¼ teaspoon finely grated lemon zest
  • 2 large eggs, room temperature

Special Equipment

  • A 9″ springform pan

 Preparation

Crust

  • Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
  • Transfer mixture to springform pan and, using a measuring cup, press crumbs firmly onto bottom and 2″ up sides of pan. Bake crust until fragrant and edges just start to take on color, 12–15 minutes. Transfer to a wire rack and let cool.

Cheesecake And Assembly

  • Preheat oven to 325°. Pulse cream cheese, granulated sugar, and salt in food processor, occasionally scraping down sides of bowl, until smooth. Scrape in vanilla seeds; save pod for another use. Add sour cream and lemon zest and pulse until smooth. Add eggs and pulse to combine. Scrape into cooled crust and bake cheesecake until edges are set but center is still wobbly, 35–40 minutes. Transfer to a wire rack and let cool. Chill until firm, at least 2 hours.
  • Do Ahead: Cheesecake can be made 3 days ahead. Cover and chill. Bring to room temperature before serving.
  • Recipe by Dawn Perry