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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Fudge Cake By Mamasue
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Cakesandfrostings - Cake Fudge Cake By Mamasue Post by :paulanto Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2286

Click below to download : Cakesandfrostings - Cake Fudge Cake By Mamasue (Format : PDF)

Cakesandfrostings - Cake Fudge Cake By Mamasue

1 c. butter or margarine, softened
1 ½ c. sugar
4 eggs
½ tsp. baking soda
1 c. buttermilk
2 ½ c. all-purpose flour
1 ½ c. semisweet chocolate mimi-morsels, divided
2 (4 ounce) bars sweet baking chocolate, melted and cooked
1/3 c. chocolate syrup
2 tsp. vanilla extract
4 ounces white chocolate, chopped
2 Tbl. Plus 2 tsp. shortening, divided

Preheat oven to 300. Grease and flour 10" Bundt pan; set aside.

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer.

Add eggs, one at a time, beating after each addition.

Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour.

Add 1 cup mini-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. (Do not overbeat). Spoon batter into prepared Bundt pan.

Bake for 1 hour and 25 to 35 minutes or until cake springs back when touched.

Invert cake immediately onto a serving place, and let cool
completely.

Combine 4 ounces chopped white chocolate and 2 tablespoons
shortening in top of a double boiler; bring water to a boil.

Reduce heat to low; cook until mixture is melted and smooth. Remove from heat.

Drizzle melted white chocolate mixture over cooked cake.

Melt remaining ½ cup mini-morsels and 2 teaspoons shortening in a small saucepan over low heat, stirring until smooth.

Remove from heat, and let cool; drizzle over white chocolate.

Yield 10-inch cake
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From River Road Recipes... The Textbook of Louisiana Cuisine 1-3/4 sticks butter 4 ounces bitter chocolate 4 eggs 2 cups sugar 1 teaspoon vanilla 1 cup all-purpose flour 2 cups pecans Grease and line two 8-inch layer cake pans. Set oven at 350 degrees. Melt chocolate and butter over steam in top of double boiler. When cool, add sugar, vanilla and eggs beaten together. (Do not use mixer.) Do not reheat after combining these. Dredge pecans in flour and add last. Pour into prepared cake pans. Put a pan of water in oven while baking. Bake about 30 to
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