How To make Old Fashioned Milk Chocolate Cake w/Frosting
3 1/2 c Sifted cake flour
1/2 tb Baking soda
1/2 ts Baking powder
1/2 tb Salt
6 oz Unsweetened chocolate
; chop -- (1 to 2) 1 c Water
1 c Unsalted butter; soften to
Consistency of mayo 2 c Granulated sugar
1/2 c Light-brown sugar; pack
1 1/2 tb Vanilla
6 Ex-lg eggs; warm in shells
1 c Buttermilk
Milk chocolate frosting (recipe follows) Unsprayed or silk leaves; Such as rose; geranium Or strawberry; opt Sift flour, baking soda, baking powder and salt together in bowl. In medium heat-proof bowl over (not touching) barely simmering water, melt chocolate in water, stirring occasionally until perfectly smooth. Remove from heat. In large mixing bowl, beat butter on medium speed until creamy. Continue beating while sprinkling in granulated and brown sugars, 1 tb at time. Add vanilla and beat until very light. Add eggs singly, beating until thoroughly blended after each, then beat until very light and creamy. Blend in chocolate. Add flour in 3 parts by sprinkling over bowl. Alternate with buttermilk in 2 parts. Beat on lowest speed manageable just until each addition disappears. Fold batter with large flexible rubber spatula just until thoroughly blended. Divide batter among buttered 9-inch round cake pans with bottoms lined with wax paper. Smooth tops, then push batter slightly up against sides. Bake 2 layers on middle oven rack and 1 layer on lower oven rack at 350~. Stagger so top pans are not directly over bottom pan. Bake until wood pick emerges clean from center of cake, 30 to 35 minutes. Cool in pans on racks 15 minutes. Then turn out onto racks, top sides up, to cool completely. Up to 6 hours before serving, set thickest layer on platter, bottoms up. Spread with 2/3 cup frosting. Repeat with second layer. Place last layer top side up. Frost top and sides, making decorative sweeps in frosting with knife. Keep cool. Do not refrigerate. Just before serving, wreathe leaves around bottom of platter. -----
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How to Make German Chocolate Cake Frosting | Frosting Recipe | Allrecipes.com
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Double Chocolate Cake | with Old Fashion Cooked Chocolate Fudge Frosting
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Dive into this dark, dense, rich and moist Double Chocolate Cake that is covered with creamy smooth Old Fashion Chocolate Fudge Frosting. The first bite will take you back to when the simple things in life made you grin from ear to ear. This show stoping decadent dessert is for any day of the week. You don't need a special occasion to treat your friends, family or yourself to a big slice of Double Chocolate Cake and a big glass of ice cold milk.
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#doublechocolatecake #oldfashionchocolatecake #chocolatecake
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9-inch (23 cm) Cake Pans (non-stick):
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Moist Chocolate Cake with Evaporated Milk Frosting
PThis chocolate cake recipe is easy and simple to make and tastes delicious but with evaporated milk cocoa frosting, is another level of deliciousness. Dessert that your family will love in all ocassion.
Try below recipe and share it with your friends and family.
To God Be The Glory!
Moist Chocolate Cake with Evaporated Milk Cocoa Frosting
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Basic baking tools needed:
2 Square pan, whisk, baking bowl and spatula
Ingredients for Moist Chocolate Cake:
2 cups Cake flour
2 cups or 400 g white Sugar
70g cocoa powder
1 tsp Salt
2 tsp Baking powder
2 tsp Baking soda
4 large Eggs
1 cup or 240 ml Fresh milk
1/2 cup Vegetable oil
2 tsp Vanilla extract
1 cup or 240 ml cup Boiling water
2 tsp Instant coffee
2 tbsp white vinegar
Ingredients for Evaporated Milk Frosting:
500 ml Evaporated milk
1 cup white Sugar
1/2 cup or 50 g Coco powder
2 tbsp. All purpose flour
80 g salted/unsalted Butter
Procedure for making Frosting :
In a pan on low heat, mix the evaporated milk, sugar, coco powder, and flour.
Keep mixing till well combined and thick.
Add the Butter and mix well.
Set aside to cool down.
Instructions for the Cake:
Procedure for making Cake :
In a bowl, combine and sift all the following dry ingredients : cake flour, sugar, cocoa powder, salt, baking powder, baking soda.
Add the eggs, fresh milk, vegetable oil, vanilla extract and mix well with a hand mixer.
In a separate bowl, mix boiling hot water with 1/2 to 1 tsp instant coffee.
Add the boiling hot coffee into the mixture and keep mixing till everything is well combined.
Make sure to scrape down the bottom and the sides of the bowl.
Add 1 tbsp. of Vinegar and mix them well.
Prepare the preferred pan with baking paper and pour the mixture. I’m using 2 squared pan but you can use any size or shape of the pan you like. Divide the cake batter in this 2 squared pan.
Bake in a preheated oven 350°F (175°C) for 40 minutes. Times might change depending on your oven and the size of the cake.
Insert a toothpick into the center of the cake. If there is wet batter still on the toothpick, it needs more time in the oven. If it comes out clean, then the cake is done.
Once the cake is out of the oven, let it cool down for 20 minutes and get the cake out of the pan.
Divide them into 2 parts and stacked them with a creamy chocolate frosting in between of each layer to make 4 layers of cake.
Drizzle or cover the whole cake with creamy chocolate frosting to finish.
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Genesis 1:29
Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.
To God Be The Glory!
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How To Make Old Fashioned Chocolate Frosting
Ingredients
1 1/2 sticks of salted butter
2 oz of unsweetened chocolate (8 squares)
1 cup of whole milk
2 cups of sugar
2 tsp of vanilla
In a heavy bottomed saucepan, heat all ingredients except the vanilla on medium heat. Bring to a low boil and allow mixture to boil for at least 3 minutes stirring constantly.
Remove saucepan from heat. Allow frosting to come up to room temperature to thicken, stirring occasionally. Once frosting has cooled, add vanilla and stir until blended.
#chocolatefrosting
#southernfood
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Chocolate Cake With Chocolate Frosting STEP by STEP Recipe
Chocolate Cake With Chocolate Frosting Step by Step Recipe
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INGREDIENTS
Cake:
2 cups (300 g) unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2 cups (420 g) sugar
1 cup (250 ml) buttermilk
1/2 cup (125 ml) vegetable oil
2 teaspoons (10 ml) vanilla extract
3/4 cup (75 g) unsweetened cocoa powder
3/4 cup (180 ml) strongly brewed coffee, warm
Chocolate Buttercream:
2 cup (460 g) unsalted butter, softened to room temperature.
6 cups (720 g) powdered sugar.
1 cup (90 g) unsweetened cocoa powder, sifted.
4 tablespoons milk or heavy cream.
1 teaspoon vanilla extract.
tiny pinch of salt
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Hi,
My name is Miriam and I am a working mom of two little princesses. I have a passion for good food and I love spending time in the kitchen cooking and baking. Food has an amazing power of bringing families, friends and loved ones together.
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#chocolatecake #chocolate #frosting
THE ULTIMATE CREAMY & SMOOTH CHOCOLATE FROSTING / FILLING - 3 Ingredient Easy Recipe - Baking Cherry
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#recipe #cake #dessert
3 Ingredient Super Creamy & Smooth Chocolate Frosting Recipe (No Butter). Hands down, this is one of my favorites frosting recipes. It has a rich chocolate flavor and a silky smooth texture. Simply delicious!