How To make Vermont Cocoa Cake
c Cocoa 1/2 c Boiling water
1/4 c Butter or margarine
1/2 c Shortening
2 c Sugar
1/8 ts Salt
1 ts Vanilla
2 Eggs
1 1/2 ts Baking soda
1 c Buttermilk
1 3/4 c Unsifted all-purpose flour
2 ts Imitation maple flavor
1/3 c Walnuts; chopped
Chocolate fudge frosting: 1/3 c Butter or margarine
1/3 c Cocoa
2 2/3 c Confectioners' sugar
1 ts Vanilla
Cake: Grease bottoms and side of three 8 or 9-inch layer pans. Line bottoms with waxed paper. Combine cocoa and boiling water. Reserve. Cream butter, shortening, sugar, salt and vanilla. Add eggs and beat until light and fluffy. Stir baking sodas into 1 cup buttermilk. Add alternately with flour to creamed mixture. Measure 1 2/3 cups batter into small bowl. Stir in 3 tbsp. buttermilk, maple flavoring and nuts. Pour into 1 pan. Reheat oven to 350 degrees. Blend reserved chocolate mixture into remaining batter. Divide evenly among remaining two pans. Bake at 350 degrees for 320 to 35 minutes for 8-inch pans. Bake 25 to 30 minutes for 9-inch layers, or until cake tester comes
out clean. Cool in pan for 10 minutes. Remove from pan and let cool on racks. When cook, frost with your favorite frosting or the above frosting. Frosting: Melt butter in saucepan over medium heat. Add cocoa. Heat until mixture just begins to boil. Stir constantly to keep smooth. Pour into small mixing bowl. Let cool completely. Add alternately confectioners' sugar and milk, beating to spreading consistency. Add vanilla and mix. Use to frost an 8 or 9 inch layer cake or about 30 cupcakes. Makes 2 cups frosting. Source The Army, Navy, and Air Force Times Magazine, November 1978. -----
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Custardy Chocolate Éclair Cake | In The Kitchen With
Food52 Resident Carolina Gelen shares a recipe that has all the same components of a chocolate éclair—pastry! custard! ganache!—with way less worry than the French classic. No more individual portions and instead, bake big squares of pâte à choux and fill them with pastry cream like a layer cake. Yum! GET THE RECIPE ►►
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Five Two Ultimate Baking Tool Set:
Five Two Essential Stock Pot:
PREP TIME: 11 hours
COOK TIME: 55 minutes
SERVES: 9
INGREDIENTS
Pastry Cream:
1/2 cup (99 grams) granulated sugar
4 large egg yolks
1/3 cup (37 grams) cornstarch
1/4 teaspoon kosher salt
1 1/2 cups (341 grams) whole milk
1/2 cup (114 grams) heavy cream
1/2 vanilla bean (or ½ teaspoon vanilla extract)
2 tablespoons (29 grams) unsalted butter, cubed
Pâte à Choux:
1/2 cup (114 grams) whole milk
1/4 cup (57 grams) unsalted butter
1 teaspoon (4 grams) fine sea salt
1 1/2 cups (180 grams) bread flour (or all-purpose flour)
5 large eggs (have an extra 2 on hand, just in case)
Chocolate Ganache:
1 cup (227 grams) heavy cream
1/2 teaspoon kosher salt
1 cup (170 grams) chopped dark or semisweet chocolate (or chips)
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