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, April 11, 2012

Sweet Potato Cake with a Marshmallow Cream Cheese Topping

              This cake could easily be a Pumpkin Cake or a Carrot Cake too! Just substitute Pumpkin or Carrot for the yams! But I fell in love with the flavor of the sweet potato in this beautiful cake!                                                            

2 Cups Flour
1 Cup Granulated Sugar
1 Cup Light Brown Sugar
1 TSP Ginger
2 TSP Cinnamon
2 TSP Baking Soda
1 TSP Salt
1 & 1/2 Cup Vegetable Oil
4 Eggs
1 TSP Vanilla
1/2 Cup Milk
3 Cups Shredded Raw Sweet Potato or Yam ( I use 1 Large Sweet Potato & 1 Large Yam for color)

Stir all dry ingredients together. Add all the liquids & beat well, batter will be thick. Shred  peeled potatoes in food processor & stir into batter right away. Prepare a tube pan by greasing & flouring. put 1/2 of your batter into pan spread evenly . This may be baked in a large oblong pan around 10 x 15 !
Crumb filling :  1 Cup flour, 1/2 Cup brown sugar, dash of salt 1 tsp cinnamon. 1/2 tsp ginger, stir all together & rub in 1 heaping TBS shortening until you have fine crumbs. Spread over your cake batter.
Add remaining batter over crumb filling and bake in 325 degree oven for 1 hour and 1/2 AT LEAST MY SLOW OVEN TOOK THIS LONG. Start checking at one hour & judge from there. The  cake tester insert test comes out clean when it is done baking! Remove from oven & let cool 10 minutes in pan. Turn cake upside down on clean surface & let cool. If cake does not dump from the pan just run a knife down the sides of the pan & the tube center of the pan & invert again. Cake will slide out. Let cool completely  then drizzle in big gloppy drizzles the following Marshmallow Cream Cheese topping!

8 oz Softened  Cream Cheese
4 TBS Butter
Dash of Salt
1 Tsp Vanilla
1 Cup Marshmallow Fluff
Powdered Sugar & Milk just enough to get a thick but still soft topping!
Beat cream cheese & butter together. Add salt & vanilla & beat again. Add fluff & beat. Now add enough powdered sugar & milk to get a nice thick but spoonable topping to glop over the top of the cake in generous tablespoonfuls! ENJOY!  You may sprinkle cinnamon over the top of the topping if you wish! I LOVE cinnamon with sweet potatoes and was going to but the white topping was just to pretty to sprinkle!
                        This is how this cake looks with pecans added! I then left out the crumb filling!

1 comment:

  1. I took this beauty to work today & it was a HUGE SUCCESS! EVERYONE LOVED THIS CAKE! Even the sweet potato haters LOVED it once they tried it!