Judy

Judy
Welcome to Recipes For Judys' Foodies

Golden Butter Cake with Chocolate Marshmallow Frosting

6 egg yolks
1 cup milk
2 tsp. vanilla
1 1/2 cup sugar
1 Tablespoon + 1 tsp. Baking Powder
3/4 teaspoon salt
12 Tablespoons butter
3 cup flour

Mix yolks, 1/4 cup of the milk & vanilla. Put all dry ingredients in mixing bowl. Beat in butter till like crumbs. Beat in remaining milk. Now slowly beat in egg yolk mixture. Beat till smooth. Pour into a greased & floured 9x13 pan & bake 350 degrees 25 -35 minutes. Poke holes in cake with an object about the diameter of a drinking straw. Pour Chocolate Marshmallow Frosting over warm cake. Smooth for an even finish.

Chocolate Marshmallow Frosting
3 cups semi sweet chocolate chips
1 bag marshmallows
1teaspoon vanilla
dash of salt
1/2 to 1 cup of light cream
2 cups powdered sugar
Microwave chocolate chips on 50% power till melted about 2 minutes. Stir 1/2 thru and again when melted to smooth. Add marshmallows & microwave full power till melted about 1 1/2 minutes. Stir till smooth. Now beat in cream & sugar till texture is frosting consistancy. Add more or less as you prefer. Frost warm cake. Frosting will pool down in holes and smooth over the top. Delicious!

Wednesday, June 29, 2011

Dark Chocolate Cake with Fluffy Peanut Butter Frosting / Cake is from Americas Test Kitchen with a few minor changes

                                                                              


1&1/2 sticks butter
1&3/4 cup flour
4 oz. unsweetened chocolate bar
1/2 cup strong black coffee (hot)
1/4 cup Hersheys 100% Cacao Special dark cocoa
1&3/4 cup sugar
1&1/2 tsp. baking soda
1 tsp. salt
1 cup buttermilk
2 tsp. vanilla
4 large eggs + 2 large yolks
Preheat oven to 350 degrees. Spray & flour 2, 9" cake pans ( round) OR 1, 9x13 oblong pan.
In heavy pan mix the hot coffee with the broken up chocolate bar. Heat on low until chocolate is melted. Stir in cocoa & stir until blended. add 1/2 cup of the sugar & stir until smooth & has a sheen. Remove from heat & cool. In bowl mix all dry ingredients. I large bowl beat eggs & yolks till frothy. Add sugar & beat until it has a batter like texture. Beat in cooled chocolate mix. Beat well. Add softened butter a little at a time & beat well. Add 1/3 of the flour alternately with 1/3 of the buttermilk that you add the vanilla to. Continue until you have incorporated all the flour & milk, Scrape sides of bowl & mix until everything is blended & you have a nice thick batter. Divide batter between your pans & bake 25 - 30 minutes until done. Let cool 10 minutes then dump from pans onto cooling wracks. When completely cool frost with the following frosting.
                                                                             


                                                      FLUFFY PEANUT BUTTER FROSTING
1 stick butter softened
1 cup shortening
2 cups peanut butter
2 cups Marshmallow Fluff
5 cups powdered sugar
1/2 cups to 1 cup milk
1/2 tsp salt
1 tsp vanilla
1/2 of a Hersheys Symphony Bar
 
Beat peanut butter & butter until fluffy. Add marshmallow fluff & beat again. Add 1/2 of the powdered sugar & 1/4 cup milk & vanilla beat well. From this point add as much or as little of the remaining sugar & milk until you have the frosting as thin or as thick as you like. I use all of the sugar & very little of the milk but I like a thick, fluffy frosting that has a peanut butter fudgyness to it. Spreadable of course! But you might like a thinner softer frosting. This is hard to mess up because you can keep adding milk, sugar, or peanut butter until you make this recipe yours ! Feel free to play & have FUN ! For chocolate curls let the Symphony bar out at room temp. Using my potato peeler I just run it down the length edge of the chocolate bar & you get beautiful curls.Arrange on top of your cake ! Eat the other 1/2 of the Symphony bar because you EARNED it after making this beautiful cake ! Note: this frosting recipe makes enough frosting to amply frost this cake + a 9x13 cake or use as filling for Whoopy Pies. I always freeze this & thaw & use for one of these at a later date. You could halve the recipe & have enough for this cake but when making frosting why not make enough for two desserts is my motto !

1 comment:

  1. Shirley our retiree sliced this cake into aprox 30 SLIVERS, so more & more people could try it. It went from being THE OFFICE cake to THE STORE cake in 0 to 30 seconds ROFL! She was suppose to share it with THE OFFICE crew with whom she worked!

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