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!

Thursday, November 10, 2011

Coconut Cake loaded with Coconut!

This recipe is a version of America's Test Kitchen's recipe. They do not put the coconut inside the cake but toast the coconut and pat it onto the frosting. I wanted a white & beautiful cake to present with moist sweet coconut in the cake itself. I took a chance and put half of the coconut in the batter and it turned out exactly as I hoped. This pretty and old fashioned cake is stunning to present and moist and loaded with coconut. ENJOY!

CAKE BATTER:
Preheat oven to 325 Degrees. Prepare 2, 9 Inch pans by greasing and dusting with flour .
1 Large Egg
5 Large Egg Whites  
1/4 Cup Water
1 Tsp Vanilla
1 Tsp. Coconut Extract  
Mix all of these with a fork until combined. Set aside.
2 & 1/4 Cups Flour                  
1 Cup Sugar            
1 TBS. Baking Powder   
3/4 Tsp. Salt
1 & 1/2 Sticks Butter softened
1 Cup Coconut
Mix dry ingredients EXCEPT the coconut & the Butter, together. Now add the butter on low speed on your mixer a tablespoon at a time until you have fine crumbs. Now add the liquid slowly beating until you have all the ingredients combined  well. Fold in the coconut. Pour into prepared pans dividing equally. Bake 30 minutes or until cake test done with a toothpick coming out dry. Let cool 10 minutes then dump from pans to finish cooling. Frost with the following frosting.

FROSTING:
4 Large Egg Whites
1 Cup Granulated Sugar
Dash of Salt
1/4 Cup Cream Of Coconut
1 Tsp. Vanilla

Whisk egg whites, sugar & salt over a bowl of  boiling water until opaque & warm. Remove from heat & beat with a mixer on high speed until you lovely stiff glossy white frosting. Now add Cream Of Coconut & vanilla & beat . Frosting should be thick, glossy & white and TOO GOOD NOT TO TASTE!  Place one cake layer on serving platter & spread frosting on the top surface. Sprinkle about 1/4 cup of coconut over the surface of frosting. Lay your to layer over the first. Now frost sides and top. Gently pat coconut over sides and top. You will have one spectacular cake to present ! FUN TO MAKE & SO OLD FASHION & SO VERY VERY GOOD!



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