If baking a chocolate cake, coat the pans with cocoa powder instead of flour. Do you have a website or cooking blog? Use at once. This cake is delicious! It's easy to put together and bakes up beautifully. Directions: Bring all refrigerated ingredients to room temp. After reading reviews, I hunted down the frosting recipe. Will definitely make this again. Top with remaining cake layer. “The cake is very moist; it has a frosting that has chunks of pecans in it. Pour into two greased and floured 8-in. All Rights Reserved. That will give you a creamy, fluffy finish.
The frosting, though, was really nasty! ok, man cook here. The cake itself was delicious, but the frosting was WAY too soft and way too much for the cake. Pour into greased and floured 11 x 13 inch pan. For frosting, in a microwave, melt chocolate; stir until smooth. The icing was beat until it thickened over a bowl of ice water.
I've eaten those 50 cent Walmart cupcakes, and those tasted better. For those of you concerned with the thickness of the batter: Make sure ALL of your wet ingredients are room temp, not just the eggs. Beat in cocoa mixture. MyRecipes is a registered trademark of Meredith Corporation All Rights Reserved. It's very moist, very chocolatey, a snap to make and best baked the day before serving. Check it out online to see the steps all of their published recipes go through. Spread remaining frosting over top and sides of cake. As an avid baker that bakes from scratch (no box mixes), I consider this a well-written recipe with great results. The only change I made to the cake was to use one cup of chocolate chips in place of the chocolate syrup. Send it to us via email: email@example.com or message us on our Facebook Page. Did you try cooking one of our recipe? ICING; It had exactly the texture of butter, smooth and greasy, and though I like butter, I really don’t want to frost a cake with it. Add vanilla.
Bake in preheated 350 degree oven for 30 to 35 minutes. Add buttermilk and mix well.Cool mixture a bit so it won't cook eggs then add eggs, baking soda, cinnamon and vanilla. Add the chocolate and butter and let sit, stirring occasionally, until melted and slightly cooled. 1 1/2 teaspoons vanilla extract Fit mixer with paddle attachment; beat butter and sugar at medium speed until light and fluffy. Set aside. The frosting is DIVINE!
Stir in reserved chocolate mixture and vanilla. 2 (4-ounce) packages sweet baking chocolate*. I cooked for 37 minutes and reached 205 at that point. Pour cocoa mixture over flour and sugar mixture; mix until very well blended. Recipe requests will be answered in this column only; due to time limitations, no personal replies can be given. Something's not right? Next time, I plan to use the full 2 cups w/o using a scale.
Put butter, cocoa and milk in a saucepan, heat over low heat until butter melts. Add buttermilk and mix well.Cool mixture a bit so it won't cook eggs then add eggs, baking soda, cinnamon and vanilla. I did want to add here that I used very high quality chocolate for this cake and it seemed to scream, high quality chocolate. can any one convert the measurements into UK measures please? Fortunately, I made this a day ahead of my party, but am throwing away as much money in ingredients as a years subscription to this magazine. Divide the batter evenly between the prepared pans and bake for about 25 minutes, or until the top springs back when pressed lightly and a cake tester comes out clean. Send us your food photo or feedback. Everyone who tries it, loves it. ALL Taste of Home recipes are tested by TOH staff. Bake at 350° for 25 to 30 minutes or until cake springs back when lightly touched in center. Beat on medium for 2 minutes. Preheat the oven to 350°. Meanwhile, dissolve cocoa in boiling water; cool. Kids and grandkids as well as myself devour it. It's been nearly 25 years since we first ran the recipe for Mama's Restaurant's Chocolate-Chocolate Cake, but Judy Morton still remembers it fondly. I’ve made this on three occasions, came out perfectly every time. © Copyright 2020 Meredith Corporation. The inspiration for this frosting technique comes from dessert maven Maida Heatter’s Book of Great Chocolate Desserts (Alfred A. Knopf). Self rising flour can be substituted for the all purpose flour right?
Too bad I wasted hard to get flour and good dark chocolate on this dud!
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