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!

Sunday, April 14, 2013

Eclair Cake the Huge Open Faced Eclair!

                                                                                
I love Eclairs & this cake which is really just an open faced giant Eclair sounded intriguing  to me. Most recipes for this call for boxed puddings & chocolate ice cream topping but why go to the trouble of making that buttery Eclair crust & then fill it with imitation fillings. This cake is the real deal no shortcuts about it but BOY is it worth it! Slice into a square of Eclair Heaven! 

CRUST:
1 Cup Water
1/2 Cup Butter
4 Large Eggs
1/4 TSP Salt
1 Cup Flour
Melt butter in the water by bringing it to a boil. Add salt & flour all at once stirring to get a smooth dough that comes together. Pull of the heat & let come to a slightly warm temp. Now stir in eggs one at a time stirring hard to get dough to come together. It will & it does just work it! Now LIGHTLY & I mean LIGHTLY spray a glass 9x13 pan with a cooking spray like PAM. Plop dough in the pan & work it out & up the sides of the pan about 1/2 inch cover the bottom & sides. You will want the bottom thinner than the sides. Now bake in a 400 degree oven checking at 20 minutes & should be done in 30 minutes give or take. You want a nice brown crust but not dark! This will puff up & look lovely!. Now let cool. 
FILLING:
2/3 Cup Sugar
2 TBS Flour
2 TBS Cornstarch/1/2 TSP Salt
Stir all of the above together. Now add 3 cups whole milk & stir over medium heat until thick & bubbly! Beat 2 egg yolks together. add a little of the hot pudding a little at a time until you have about 1 cup of egg & pudding & then add this back into the pot. Cook & stir until smooth & thick. Remove from heat & add 2 TSP Vanilla & beat again! Let cool completely in the frig! Once cold beat 1 Cup heavy cream until whipped & STIFF peaks form.                                                 
Now fold this into your cold pudding! DELISH! Now fill your crust with this amazing pudding!
                                                             



 Mix up the chocolate gloss for the final step.
CHOCOLATE GLOSS:
1 Cup Sugar
3 TBS Cornstarch
2 OZ. Unsweetened Chocolate
Dash of Salt
3 TBS Butter
1 TSP Vanilla
1 Cup Water
Stir Cornstarch, sugar & salt together in a deep sauce pan. Add water & chocolate & cook over medium heat until thick & bubbly. Remove from heat & stir in butter & vanilla until smooth!  
                                                        


Let cool to warm & then spread over the Eclair filling. CHILL & SERVE you will WOW them with this one!
                                                                              
When I serve this tonight for my Dad's birthday I will add a photo of the serving portion so you may see it for yourself!

1 comment:

  1. My camera broke last night so I could not get the picture I wanted to post. the serving is a huge deep portion with light creamy custard filling & deep intense chocolate gloss. The crust stayed light & flaky with no heavy wet dough just PERFECTION!

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