Tag Archives: frosting

baking, Cake, chocolate, Desserts, newspaper & magazine clippings, recipe, unknown source

Fabulous Fudge Cake and Chocolate-Cream Frosting

Insert a super long story about how this Fabulous Fudge Cake recipe was handed down by generations of women. It wasn’t. It came in a 3 pronged folder with a bunch of other cut out recipes that I got at the Salvation Army (back when they still had the as-is store (shakes fist at Covid-19)

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Fabulous Fudge Cake

Bake at 375° for 25-30 minutes. Makes one 9" triple layer cake
Cook Time30 minutes
Course: after church coffee hour, Dessert
Cuisine: American
Keyword: cake, chocolate cake

Equipment

  • Set of 3 nine-inch cake pans

Ingredients

  • 3 squares unsweetened chocolate
  • 2¼ cups sifted cake flour
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • ½ cup butter or margarine
  • 2¼ cups firmly packed brown sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • ½ cup buttermilk
  • 1 cup boiling water

Instructions

  • Grease bottoms of 3 nine inch layer-cake pans; line pans with Waxed paper; grease paper.
  • Melt chocolate in a small saucepan over very low heat; save for Step 5.
  • Sift cake flour, baking soda, and salt onto waxed paper.
  • Cream butter or margarine in a large bowl with a spoon or electric mixer at medium speed; gradually add sugar; beat until mixture is fluffy.
  • Beat in eggs, 1 at a time; beat until thick stir in vanilla and chocolate with spoon or mixer at low speed.
  • Add sifted dry ingredients, a third at a time alternately with buttermilk, stirring by hand or with mixer at low speed until just blended; stir in boiling water. Pour into pans.
  • Bake in moderate oven (375°) 25-30 minutes, or until centers spring back when lightly pressed with fingertip.
  • Cool in pans on wire racks 5 minutes; loosen around edges with knife; turn out onto racks; remove wax paper; cool completely. Put layers together and frost.
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CHOCOLATE-CREAM FROSTING

Makes enough to fill and frost 1 9″triple-layer cake
Course: after church coffee hour, cake
Cuisine: American
Keyword: cake, chocolate, frosting

Equipment

  • double boiler

Ingredients

  • 2 squares unsweetened chocolate
  • 2 tablespoons butter or margarine
  • 1 cup 10X confectioners’ powdered sugar sifted
  • ¼ teaspoon salt
  • 1 egg
  • 1 cup cream for whipping
  • 1 teaspoon vanilla

Instructions

  • Melt chocolate and butter or margarine on top of a large double boiler over hot, not boiling, water; beat in sugar, salt, and egg until smooth
  • Place the top of the double boiler over ice in a large bowl; start beating with an electric mixer or rotary beater, gradually adding cream; continue beating 3 to 4 minutes, or until fluffy-thick; stir in vanilla.
  • Keep frosting over ice as you work, Chill cake until serving time
Cake, chocolate, Icing and Frostings, newspaper & magazine clippings, recipe, unknown source

Sour Cream Chocolate Cake with added booze! Cake + booze= fun

Here is where I go on and on about the fluffy snowflake I saw outside of my window this morning and the purring of my cat. Google is a fickle creature and ranks sites with long & boring stories higher.

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SOUR CREAM CHOCOLATE CAKE

Cook Time45 minutes
Course: after church coffee hour, cake, Dessert
Cuisine: American
Keyword: alcohol, chocolate, chocolate cake
Servings: 12 slices

Equipment

  • 9" tube pan

Ingredients

Cake:

  • 1/4 pound butter
  • 1 cup sugar
  • 2 eggs
  • 2 squares baking chocolate melted
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla
  • 2 tablespoons Grand Marnier or Cointreau

Chocolate Glaze:

  • 5 tablespoons butter
  • 4 tablespoons light corn syrup
  • 5 squares bittersweet chocolate grated

Instructions

Cake

  • Cream the butter and sugar.
  • Add the eggs and the melted chocolate and mix well.
  • Sift together the dry ingredients and add them to the batter alternately with the sour cream.
  • Add the vanilla and pour the batter into a buttered 9" tube pan.
  • Bake in a preheated 350° oven for 15 minutes, then raise the heat to 375°and bake for 30 minutes more.
  • Place cake on a rack, cool for 5 minutes, and then remove it from the pan.
  • When the cake is cool, sprinkle it with the orange-flavored liqueur.

Glaze

  • In a small saucepan, heat the butter and corn syrup until they are well blended.
  • Remove from the heat and stir in the grated chocolate.
  • Pour on the top of the cake.
  • It will spill down, and you can spread this evenly over the sides.
baking, Cake, Icing and Frostings, International Foods, IR Shalom Chapter of Hadassah (Guelph ON) Cookbook, Jewish/ kosher, MCM food, recipe

Maple Sea Foam Frosting

 

IR Shalom Chapter of Hadassah Cookbook
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Maple Sea Foam Frosting

Author: IR Shalom Chapter of Hadassah

Ingredients

  • 2 egg whites
  • 1 1/2 cups light brown sugar
  • 3/4 tsp maple flavoring
  • 1/2 cup water

Instructions

  • Combine egg whites, brown sugar with water, in the top of double boiler and mix well.
  • Beat at high speed for 7 minutes or until mixture will hold its shape.
  • Remove from heat and add flavoring, beat again until stiff peak form.
  • Makes enough to fill and frost an 8" or 9" layer cake.

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baking, Cake, Cookies!, Icing and Frostings, International Foods, IR Shalom Chapter of Hadassah (Guelph ON) Cookbook, Jewish/ kosher, MCM food, recipe

Butterscotch King

 

IR Shalom Chapter of Hadassah Cookbook
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Butterscotch King

Author: IR Shalom Chapter of Hadassah

Ingredients

  • 1/2 cup brown sugar
  • 2 tbsp milk
  • 2 tbsp corn syrup
  • 1 cup powdered sugar
  • 3 tbsp butter

Instructions

  • Combine brown sugar, milk, and syrup in a saucepan, heat but do not boil.
  • Add powdered sugar and beat until smooth.
  • Add butter, 1 tablespoon at a time and continue beating.
  • Stand pan in ice water and beat until thick enough to spread

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