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!

Saturday, July 4, 2015

Patriotic Pound Cake

                                                                         

This is an easy simple dessert! I went Red, White, & Blue for Independence Day but you could use any fruit at any time & enjoy & light refreshing summer favorite! I used Watermelon for my red but Strawberries or Red Raspberries would be good too! This pound cake is a version of the Better Homes & Gardens Pound Cake recipe. I like it because it uses only 3 eggs & not a huge amount of butter! ENJOY!
3/4 Cup Butter Softened
3/4 Cup Sugar
2 TSP Vanilla
3 Eggs
1 & 1/4 Cups Flour
1/2 TSP Baking Powder
1/4 TSP Salt
Cream the butter until fluffy. Slowly beat in the sugar & beat until very light about 5 minutes on high speed. Now beat in the vanilla. Add eggs one at a time beating well after each egg. Stir all your dry ingredients together mixing very well. Slowly beat them into your creamed mixture. Preheat oven to 350 degrees. Spray the bottom of a loaf pan that is a 9x5x3 size. Pour batter in & smooth to make it even. Bake 40 to 50 minutes until golden brown & test done with a toothpick inserted, it should come out with no wet batter. Remove from oven & let cool 5 minutes. Invert pan & dump out cake. I had to loosen my edges by running a knife around the sides but it then came out easily. Let cake cool completely & then dust with powdered sugar!  Serve a generous slice with the fruit & dot with Whipped Cream or Ice Cream! Nice, light, refreshing, & PATRIOTIC!

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