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How To make Feathery Fudge Cake
2 1/2 Squares (2 1/2 Ounces)
-Unsweetened Baking -Chocolate Broken Into Pieces 3/4 c (6 Ounces) Butter Or
-Margarine, Softened 2 c Sugar
1 ts Vanilla Extract
2 lg Eggs
2 1/4 c Unbleached All-Purpose Flour
1 1/4 ts Baking Soda
1/2 ts Salt
1 1/3 c Water
Yield: 10 To 12 Servings Pre-heat the oven to 350 Degrees F. In a small microwave safe bowl, place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to 2 minutes or until smooth when stirred; set aside to cool slightly. Grease and flour two 9 inch round baking pans. In a large mixing bowl, beat the butter, sugar,
and vanilla until light and fluffy. Add the eggs and cooled chocolate blending well. In a separate bowl, stir together the flour, baking soda and salt; add alternately with the water to the chocolate mixture beating well after each addition. Pour the batter evenly into the 2 prepared pans. Bake for 35 to 40 minutes or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes in the pans and remove from the pans and place on a rack to finish cooling. When the layers are completely cool, frost with any desired frosting.
How To make Feathery Fudge Cake's Videos
How to make Andes Chocolate Cake updated 2017
Cream together all buttercream fixings in a vast bowl until light and feathery, including more powdered sugar if the icing is too free. Include sustenance drops and blend until uniformly consolidated. Include more until you achieve your coveted shading. Best one round cake with peppermint buttercream, then place the second cake on top of it.
The Bakerist Episode 12 Grandma Gerty Shakes Her Bake
(select Show More to get the juicy details)
TITLE
Episode 12: Feathery Fudge Cake With Caramel Icing (Vegan-ized)
EPISODE LOWDOWN
The Bakerist returns this time exercising her right to curse like she's never cursed before. While baking vegan yummy cookies, she takes on the hot button gun control and dances to a premiere song to the show by Ember Swift.
WHAT IS THE BAKERIST?
Mary Beth King runs a successful vegan baking company even though she is an untrained baker. Her baking is her activism. Her humor, well, is her. Meet The Bakerist!
CREDITS
Produced by Piñata Productions
Producer, Camera & Editing: e.E. Charlton-Trujillo
Sound Recordist: S. Cartgo
Music Used With Permission: Ember Swift Include My Food & Some Fine Day
Production Company:
The Bakerist Facebook:
Ember Swift Music:
Custard Cream Recipe - Vanilla Custard / Pastry Cream
Vanilla Custard Cream
Custard Filling / Pastry Cream
Custard Cream
Crème pâtissière Recipe
How to make the BEST Custard Frosting / Filling | Easy Dessert -Silky Smooth, Delicious pastry cream
This is a very silky, smooth, fluffy and creamy filling which can be used for any dessert. It is made using my Pastry Cream (Crème Pâtissière) recipe, along with whipped cream and mascarpone cheese. It is very easy to make, and tastes heavenly. Not too sweet, feathery light, and so tasty.
This creamy filling can be used to make mousse, trifles, or no-bake cheesecakes, or to fill tarts and donuts, to make ice cream, or simply eat as is with fruit.
For a quicker version, you can also make this using store bought pudding, or ready to make custard or vanilla pudding powder.
Hope you enjoy this recipe.
My 4th Of July [Food, Fireworks & Feathery Friends]
So what did you do for 4th of July? I have to say, mine was great. :)
XOXO, Nicole.
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Headings. Preheat broiler to 350 degrees F (175 degrees C). Oil and flour a 9x13 inch skillet. In an expansive bowl, cream together the margarine and sugar until light and feathery. Prepare in the preheated broiler for 40 to 45 minutes, or until a toothpick embedded into the focal point of the cake turns out clean.Grease and flour two 9 inch cake container. Utilize the main arrangement of fixings to make the cake. In a medium bowl, mix together the sugar, flour, cocoa, preparing pop, heating powder, and salt. Include the eggs, drain, oil and vanilla, blend for 3 minutes with an electric blender.
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