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, January 7, 2015

Spice & Yogurt Cupcakes or Cake if you wish, with Rich, & Creamy Butter Cream Frosting!

                                                                         
Feather light spicy cake that is actually fluffy in texture! Add the rich creamy Butter Cream Frosting & you have a winner!

Butter Cream Frosting:
1 Cup Milk
1/4 Cup Flour
Whisk together in a deep saucepan & then cook whisking as you cook  over medium heat, until mixture bubbles & thickens. Set aside & let come to room temperature. Have 1 Cup Softened butter in a deep mixing bowl. Cream Butter until it is fluffy. Now beat in 1 Cup Granulated Sugar. Beat until fluffy. Now add room temperature flour mixture into the butter mixture. Add 2 TSP. Vanilla & beat until creamy smooth. DELICIOUS!

SPICE CUPCAKES or CAKE:
1/4 Cup Softened Butter
1/4 Cup Shortening
1 & 1/2 Cups Sugar
1 TSP Vanilla
3 Eggs
2 Cups Flour
1 TSP Baking Soda
1 TSP Baking Powder
2 TSP Cinnamon
1 TSP Nutmeg
1 TSP Ginger
1/2 TSP Cloves
1 TSP Allspice
1/2 TSP Salt
1 Cup Plain Yogurt
Stir all the dry ingredients EXCEPT sugar, together. In deep mixing bowl cream butter & shortening. Add sugar & beat again. Add eggs 1 at a time & beat well. Add vanilla & beat. Now add 1/3 of the dry ingredients & beat well. Add 1/3 of the yogurt & beat well. Now add 1/3 dry & beat, 1/3 yogurt & beat & do it one more time. Beat well & scrape the sides of the bowl often. Now line 24 cupcake wells with cupcake liners. Put a nice amount of batter in each well filling about 2/3 full. Bake in a preheated oven of 350 degrees for 20 minutes or until cupcakes test done. Let cool 5 minutes in the pan & then remove each cupcake from the pan so they may cool before your frost them. Once completely cool frost with the Butter Cream Frosting. You may sprinkle the tops with cinnamon if you desire! Makes 24 Cupcakes. For cake, prepare a 9X13 cake pan or 2, 9 inch pans with baking spray & a dusting of flour. Bake at 350 degrees for 30 minutes or until done!
                                                                        
                                                                            


LIGHT & FLUFFY, nicely spiced. The Butter Cream Frosting is on of my favorites too & works very well with this Spice Cake!

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