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, September 13, 2015

Tandy Cake Version #2

We love Tandy Cake at our house & my son requested Tandy Cake for his birthday! I tried this recipe instead of my original Tandy Cake recipe! The secret in this recipe is butter, yogurt, & the dish below!

Hershey Kisses make this Tandy Cake extra special!
4 Eggs
1 Teaspoon Vanilla
1 & 3/4 Cup Sugar
2 Cups Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
2 Tablespoons Melted Butter
2 Tablespoons Vegetable Oil
1/2 Cup Milk
1/2 Cup Yogurt

1 & 3/4 Cup Peanut Butter, I used Jif
60 Unwrapped Hershey Kisses
Mix sugar, oil, melted butter together with a mixer. Beat in eggs one at a time beating well after each egg.  Stir the yogurt, milk & vanilla together & then add this to the batter. Now stir all the dry together & beat that in to your batter. Spray  cookie sheet with edges, known as a Jelly Roll pan about 11x15 & 2 inches deep. Pour the batter into the pan & bake at 350 degrees for 20 minutes until lightly brown & springs back to the touch. Immediately spread the hot cake with the peanut butter & smooth out for an even finish. Let cake cool in the refrigerator or in the freezer, I put mine in the freezer for about 1/2 hour to harden the peanut butter. Once set melt the kisses in a double boiler until smooth & melted to a soft frosting consistency. Spread over the peanut butter & let the chocolate set up. Now you have a Kissed Tandy Cake! Beautiful & Delicious!

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