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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, December 13, 2015

Chocolate Pecan Clusters


3 Pounds of Wilbur Melting Chocolate Wafers. I use 2 Pounds Milk & 1 pound of Dark Chocolate. Melt on low in your Crock Pot.
Stir in 3 Pound of Choice Chopped Pecan Pieces or more if you want them extra nutty! I just eyeball it! Stir the nuts & chocolate all together. Now drop by large spoonfuls onto a wax papered surface. I happened to have these Kraft Pumpkin Spice Marshmallows on hand so I popped one in the center of half of my clusters! YUMMY! If you choose to add a Marshmallow just gently press one in the center of the cluster so the chocolate will harden & hold it in place!
 Let cool until hardened! I usually let my sit out over night! Gently run a knife under the wax paper under each candy piece & they will pop right off the wax paper. Store in an air tight container! EASY & DELICIOUS!

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