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, March 15, 2017

Marble Cake A Cheaters Version!

                                                                         


This is a delicious Marble Cake! So moist, full of flavor & passes as a you made it from scratch cake!

1 Betty Crocker Super Moist Yellow Cake Mix
1, 3.4 oz. Jello Instant Pudding Mix
1/2 Cup Vegetable Oil
3 Eggs
1 Cup Yogurt Plain
2 TBS Cocoa Powder I use Hershey's Extra Dark
Preheat oven to 350 degrees & grease & flour 2, 9 inch cake rounds. Mix cake according to package but instead of water use the yogurt, spoon batter into pans evenly, reserving 1&1/2 cups of batter in the bowl. In the reserved batter whisk in the cocoa powder. Mix well, then dollop tablespoon full on top of your batter in the cake pans. Use a butter knife to swirl the batter for the marbling effect. Do not touch the bottom of the pans as you do this! Bake for 25 minutes or until cake test done! Let cool in the pans for 10 minutes & then dump out on a clean flat surface. Let cool completely before you frost. 
FROSTING:
8 Tablespoons Butter Softened
6 Cups Powdered Sugar
Dash of Salt
2 TSP Vanilla
Milk enough for the consistency you desire, I used about  1/2 Cup a little at time stop when you get the right spread-ability!
Frost the cake. Then I melted 1 & 1/2 Cups of Chocolate Chips with 1 Tsp Shortening over a double boiler, once melted & spooned & drizzled the chocolate over the top of the cake & down the sides. Shake sprinkles over everything if desired. A GREAT CAKE!

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